The top ten delicacies in Fushun include: Eight Dishes and Eight Bowls, Dahuofang Reservoir Fish Feast, Braised Hash Toad, Manchu Hot Pot, Sour Soup, Spicy Mix, Xinbin Sheep Soup, Perilla Paste, Shaqima,

Manchu stick to food.

1. Eight dishes and eight bowls: The eight dishes and eight bowls were originally the authentic Manchu table seats. The eight dishes and eight bowls on the dinner table match the boldness of the Manchu people. The dishes are real big dishes and the bowls are deep and tall.

Bowl, when these tall and big bowls and dishes are all placed on the table, you can't help but drink from it without lifting the bowl, and get drunk.

The dishes of Eight Dishes and Eight Bowls are not fixed and will be selected according to the season. In Fushun, the birthplace of the Manchu people, you can eat the most authentic Eight Dishes and Eight Bowls banquet.

2. Fish feast in Dahuofang Reservoir: The water quality of Dahuofang Reservoir in Fushun is good and there are many kinds of fish. The products include herring, grass carp, silver carp, bighead carp (fat-headed fish), carp, crucian carp, bream (Wuchang), snakehead fish, catfish,

Yellow catfish (ga fish), cocked-billed red catfish (large white fish), red-finned catfish (silver carp), ginseng strips (sharp-billed fish), double-liped catfish (worms), soft-shelled turtles, etc.

Among them, wild silver carp (commonly known as "fat-headed fish") is the most famous fish. The silver carp produced in Dahuofang Reservoir is large, fresh and has an excellent taste.

3. Braised hash frog: Braised hash frog is braised forest frog. It tastes extremely delicious and has a history of eating for nearly a thousand years. It was listed as a palace tribute in the Qing Dynasty and is known as "soft gold and animal ginseng".

Its nutrients mainly contain protein, as well as a variety of amino acids, enzymes and various carotene and other substances.

4. Manchu hot pot: Manchu hot pot has a long history. As early as the Jin Dynasty, the Jurchens, the ancestors of the Manchu people, had the custom of setting fire to fire clay pots and cooking deer and roe deer meat slices in chicken soup during wild hunting.

The chicken soup boiling in the clay pot is steaming hot, and the deer and roe deer meat slices are cut and cooked as needed.

Manchu hot pot still maintains its traditional big edge hot pot, that is, the pot has an edge.

Various side dishes such as sesame sauce can be placed on the edge of the pot. Pickled vegetables and sliced ??meat are added to the soup in the pot. Everyone can sit around and eat. It is suitable for all seasons.

5. Sour soup: Sour soup is a traditional flavor food of the Manchu people and a delicacy used by Manchu families to entertain distinguished guests.

This kind of food originated from the Fushun area and extended to Kuandian, Xinbin, Tonghua, and the Changbai Mountain area. It is a kind of food made from cornmeal coarse grains.

Soak the corn in water first, then grind it into a paste, squeeze it into the "soup tube", and make it into a noodle shape and pour it into the boiling water pot. It can be eaten after cooking. You can add honey and sesame seeds as auxiliary ingredients.

Sweet and sour, delicious and delicious.

6. Spicy Mix: Spicy Mix was invented by Fushun people based on the Malatang they introduced. It is very popular and has sweet and sour flavors, spicy flavors and so on.

Nowadays, spicy food is also available around Liaoning, but the most authentic ones are in Fushun.

It is the thing that Fushun children miss most when they are away from home.

Spicy mix mainly consists of potatoes, kelp knots, bean skins, meatballs, fish balls, cabbage, broad noodles, chrysanthemum, cabbage, stewed rice, bean paste, crab sticks, mushrooms and other raw materials.

7. Xinbin Sheep Soup: Xinbin Sheep Soup selects the essence of various parts of the "Walda Sheep" raised by farmers, and simmers it in a large iron pot over a high fire for a long time to make an old soup, with secret recipes and seasonings.

Ingredients, fragrant and delicious, it has gradually become a signature dish for locals to entertain out-of-town guests and friends.

8. Perilla leaf pastry: Perilla leaf pastry is a sticky food favored by the Manchu people.

The method is to soak sticky rice (sticky sorghum rice, sticky rhubarb rice, sticky millet, sticky corn, sticky rice, sticky rice was added in modern times) and then grind it into sticky rice noodles, and cook the adzuki beans and pound them into a paste to make bean filling.

, wrap it in sticky rice noodles, wrap the outside with perilla leaves, and then steam it in a cage before eating.

Perilla leaves are fragrant and delicious, and are a favorite food of both Manchu and Han people.

9. Shaqima: Shaqima is made by mixing white flour with water and eggs or cream, rolling it into thin slices, cutting it into thin strips, and frying it until cooked.

Then use granulated sugar or rock sugar to make syrup and mix it. Pour it into a wooden trough that has been laid with sesame seeds, green and red silk, and melon seeds. Flatten it, take it out and cut it into cubes. It is sweet and delicious.

In the Qing Dynasty, the Three Tombs outside the Pass were worshiped and used as offerings, which shows that the Manchus attached great importance to them.

Shaqima is now a pastry universally loved by people of all ethnic groups across the country.

10. Manchu sticky food (sticky bean buns, sticky bean buns): The methods of making sticky bean buns and sticky bean buns are similar. First, filter the water from the sticky rice noodles, then wrap the adzuki bean filling in them, and roll them into a steamed bun shape called sticky bean buns.

The ones rolled into cakes are called sticky fire roasts.

Sticky bean buns are steamed in a pot and fried in a pot. When cooked, they are fragrant and sweet.

In the past, sticky bean buns and sticky roast were made in winter, but now they can also be eaten in summer.