Hot pot: Eat "hot pot".

This is a popular Manchu-style dish in Benxi area.

In addition to the original Dayan hot pot, there are also various modern hot pots. No matter which kind of hot pot, it is a reflection of the life characteristics of the Manchu people.

Pickled cabbage and small tofu, the Manchu people always live in the north, especially in the Benxi area. It is located in the Changbai Mountains and has a cold climate. They cannot eat vegetables for nearly half the year (this is a thing of the past). At that time, the people

Green vegetables can only be eaten in spring, summer and autumn, so in autumn, the cabbage can only be fried and blanched in a pot and soaked in a clay vat for consumption in winter and spring.

This kind of soaked cabbage is called sauerkraut.

This dish can be fried and eaten, or made into dumplings, steamed buns, etc.

Nowadays, people regard eating sauerkraut as a way to eat fresh food. This way of eating has become a living habit of the Manchu people and continues to this day.

Eating small tofu is a tradition of the Benxi Manchu people. According to legend, salt and brine (the supplies for making soybean curd) are scarce and expensive in the areas where the Manchu ancestors lived. There is no need to add brine to make small tofu, so this dish is eaten more often.

Although there is no shortage of brine now, this dish has always been a very favorite food.

Eating "big oil" (i.e. lard) is the cooking oil characteristic of the Manchu people.

Regarding this point, according to historical records, soybeans are the main oil crop in Northeast China. However, in the past, due to the equipment and technology for oil extraction, soybeans were used to extract oil.

Due to restrictions on workshop production and other conditions, this is not as convenient as killing pigs and eating big oil. Over time, the habit of eating "big oil" has become a characteristic of Manchu people's life.

Regarding the dietary customs and characteristics of the Manchu people in Benxi area, some books in the early Republic of China reflected it more specifically and appropriately: "Big Kangs in the north and south are placed on high tables; dried yellow rice rice, large oily blood sausage; kicking elbows, cut into pieces and served

"Four plates, eat blood sausage first." There is a popular saying in country folk songs: "sticky dough pancakes and millet porridge, pickled cabbage and vermicelli stewed with pork, small tofu in normal seasons, pickles and dumplings mixed with soy sauce".

Drinking is also a favorite of the Manchu people. There are two main types of wine: shochu and rice wine.

Soju is a liquor made from corn, sorghum and other grains, and generally has a relatively high alcohol content.

Rice wine is mainly made from yellow rice (sticky rice).

In autumn, every household is also accustomed to making fruit wine. Common ones include mountain wine, Yuan Zaozi (kiwi fruit) wine, hawthorn wine, etc.

Long and wide pig trotters: This series of products is prepared from ancestral secret recipes, carefully selected materials, and carefully processed. The main varieties include: pig trotters, pork belly, pork knuckles, beef, rabbit, chicken neck and other smoked products. The main product is Yandong

It has a unique flavor, with salty and fresh taste, mellow and tender, off the bone, soft and palatable, strong winter air, endless four flavors, suitable for all ages.

Sun Changkuan, a national first-class chef and manager of Benxi Longsheng Hotel, won the Liaoning Province Local Flavor Food Competition.

This series of food uses more than 20 kinds of precious Chinese herbal medicines from the old forests of Changbai Mountain as seasonings. It has the functions of strengthening the spleen and stomach, nourishing qi and blood, replenishing kidney essence, and smoothing the skin.

It is a treasure for you to give as a gift to your relatives and friends and as a delicacy on your dining table.

This product has no colorings, no preservatives, and no additives.

Suantangzi: The Manchu people's ancestral home is between the white mountains and the black water. They have long been engaged in agriculture, forestry, fishing and hunting. The productivity is very low, so it has a significant impact on the formation of the Manchu eating habits. To this day, the Manchu people in the Benxi area still have to remain relatively intact.

eating customs and habits.

The favorite millet as the staple food of the Manchu people is small-grained rice, usually sticky rice, such as broomcorn millet (big yellow rice), sticky rice (small yellow rice), barnyard grass, millet (millet), etc.

Among them, sticky foods such as large yellow rice and small yellow rice are particularly popular.

Such as sticky rice cakes, fried cakes, sticky cakes, sticky bean buns, bean flour dumplings, Suye cakes, beef tongue cakes, Wan Tongzi, pineapple leaf cakes, hair cakes, etc.

This is definitely the most traditional flavor food of the Manchu people.

Fried noodles and fried rice are also traditional foods of the Manchu people in Benxi area.

Fried noodles and fried rice are convenient snacks for the Manchu people to eat during work, and they are also snacks for children.

Sour soup is also a traditional flavor food of the Manchu people. This food emerged from Benxi area and extended to Kuandian, Xinbin, Tonghua, and the staple food of Changbai Mountain area. Later, not only the Manchus liked to eat it, but also the Han and other ethnic groups.

It's time to eat.

Among the non-staple foods eaten by the Manchus, pork is the main food, and they also eat beef and wild animals. Other livestock are generally not killed alive or eaten dead.

The most important thing when killing pigs is to eat blood sausage, so there is a popular saying: "Eat blood sausage if you are busy or not."

When eating pork, you don't stir-fry the meat, but cook the meat in a large pot. When putting the vegetables, you cut some sauerkraut, fill it up in a basin or a big bowl, and sit around eating it.

The so-called elbow flower is still a traditional method.

As for the later elbow steaks and braised elbows, they were all introduced by modern chefs.