Jilin cuisine, also known as Jicai, belongs to the subclass of Northeast cuisine, which is influenced by Shandong cuisine and other cuisines and combined with the customs of local people. The selection of ingredients for Japanese cuisine is very extensive and meticulous, and it pays great attention to the use of local specialty raw materials. Among many Japanese cuisine recipes, there are many dishes made from local delicacies and game, and there are many unique features in making game dishes, which has accumulated rich experience. Let's take a look at the top 1 favorite dishes of Jilin people. Alternative food? Out-of-town diners are discouraged and can't talk.

1. Raw mixed fish

Raw mixed fish is a traditional flavor dish of Manchu in Jilin Province, with a long history. According to Records of History of Jilin, raw fish originated three or four thousand years ago. Sushen people caught the fish with fishing nets and harpoons, cut off the skin of the fish, divided it into small pieces and ate it with salt. After thousands of years of development, this method of eating fish raw has evolved into today's? Raw fish? . Raw mixed fish is made of fresh carp, a specialty of Songhua Lake, which is soaked with vinegar essence. It is fresh, tender and refreshing to eat with all kinds of fresh seasonal vegetables and mellow sauce. Many foreign diners can only flinch at the sight of raw carp and sigh that they can't talk.

2. Fried powder

Fried powder can be said to be a real special snack in Jilin. Fried powder began in Jilin and was introduced to Changchun in the early stage, so at first, only Jilin and Changchun had this snack in the whole northeast. Some cities in Liaoning Province also have this snack on the street, but it is called fried braised pork, which started in Dalian, and is also called Dalian fried braised pork, which is similar to fried rice noodles. But the fried noodles in Jilin are more authentic. The name of fried powder in Changchun is different from that in Jilin. In Changchun, more people call it fried powder. This food is not used to foreign diners for the first time. Maybe you will get used to it after eating it a few times.

3. Rana chensinensis in sauce

Rana chensinensis is a special product of Jilin, which contains a high content of protein. Rana chensinensis in sauce is a special food in Jilin. The main ingredients are Rana chensinensis, Northeast dried sauce and pork, the ingredients are coriander, and the seasonings are vinegar and sesame oil. It is mainly made into a dish by stewing. Many diners from other places have never eaten wood frog, so this delicious food can only be lamented that there is no happiness to enjoy.

4. Burning lamps and bowls

The most common local specialty in Ji cuisine is white meat and blood sausage. This delicious dish can be made from high-end star hotels to street snack bars and even ordinary people's homes. Especially in winter, this dish is more common, and people in Northeast China are familiar with it. And another dish made of pure blood sausage? Burning lamps and bowls requires strong cooking skills, and only those restaurants with chefs of a certain scale and skills can make them. Its characteristic is that the casing is crispy and palatable, the blood is soft and tender, and the taste is salty and fragrant, which is a delicious dish with unique flavor.

5. Roasting deer's tail

Roasting deer's tail is a kind of auspicious dish with deer's tail as the main ingredient. In ancient China, it was very particular about the cooking of deer's tail. "The chives are cool and spicy, while the mustard chips are inferior to cinnamon", which is the seasoning for eating deer's tail recorded in ancient books. For a long time, deer tail is a rare and expensive cooking material, and it is also a rare delicacy at high-class banquets. Roasted deer tail is a dish with rotten skin and fragrant meat, bright red juice and mellow taste, which is praised as "a strange taste". Most foreign diners have never eaten deer tail, let alone deer tail.

6. Shredded dog meat

Shredded dog meat is one of the special foods in Songyuan, Jilin Province. As the saying goes, when dog meat is rolled, the gods can't stand steadily, and the smell of dog meat can't be replaced by other meat products. The shredded dog meat here in Songyuan is stewed for about 2 years, then shredded into shredded dog meat, and then dipped in various seasonings to eat it. For many foreign diners, it is almost impossible to eat dog meat. Faced with this food, they can only eat it.

7. Yitong Roasted Pigeon

Yitong Roasted Pigeon is a special food of Manchu, which has a history of more than 4 years and has spread all over the country. Manchu is a legendary nation, including diet. Due to the climatic reasons and the living habits of Manchu ancestors, the unique and wonderful technology of pigeon roasting has been formed. Pigeons are pasted with yellow mud and roasted slowly in charcoal fire until the yellow mud is burnt red, and a thick pigeon meat fragrance floats from the cracks in the yellow mud, with a bright red meat color, tender outside and a fragrance of ten miles. Those who like to eat pigeon meat can try it.

8. Sliced fish

Sliced fish is a dish, the main material is fresh fish (snakehead, carp and pike), the ingredients are bean sprouts, spinach and fried fish skin diced, and the seasonings are sesame sauce, fried pepper and mustard sesame oil. It is made by frying and mixing. Guoerluosi Hotel and some larger hotels and restaurants such as Jindu and Lianhua all have different flavors. Fresh carp is always used to cut raw fish. A free and easy and neat chef will cut raw fish quickly when the fish is not dead. It is really a kind of fun to eat.

9. Steamed white fish

Steamed white fish belongs to the Japanese cuisine in Northeast China, which can regulate various functions of the body after eating. The choice must be live fish, which is salty and fresh, colorful, white, tender and delicious, and the soup is light. White fish is the top grade of fish in Jilin. As the saying goes, "In March, the peach blossoms opened the river, and the white fish was rich and fresh. In the twenty-first year of Kangxi (1682), when Emperor Kangxi visited Jilin, Bahai gave a banquet to welcome him, and the chef cooked" steamed white fish "with Songhua River white fish. Emperor Kangxi praised it after tasting it, so he became famous all over the city. In the fifteenth year of Qianlong (175), when Emperor Qianlong visited Jilin in the east, he also tasted "steamed white fish", calling it the delicious taste of Kanto. Today, it is still a famous specialty dish in Jilin, but for the first time, this dish is still a little unaccustomed and tasteless, just like eating vinegar fish from the West Lake. It is famous and has a general taste.

1. There are many kinds of game of roasted quail in Changbai Mountain, Jilin Province, such as turtledove, quail, iron finch, etc., which can be made into delicious food. The roasted turtledove is ruddy in appearance, tender in meat and delicious. Before barbecue, the quail should be marinated with various spices for several hours, so that the taste will be more delicious. Many people can't accept the game and are worried about eating problems, so bold diners can have a taste.