First of all, Japanese cuisine gives full play to its resource advantages and pursues "natural green" catering raw materials. "Nature" means wild and "green" means pollution-free. Jilin province has a good ecological environment, fertile land, suitable climatic conditions, long growth period and good quality of crops. There are many kinds of natural wild vegetables, and there are more than 400 kinds of commonly used cooking materials for manual operation and cultivation. For example, ginseng, velvet antler, wood frog (frog), edible fungi, sticky corn, high-quality fruits and vegetables in Jilin have long enjoyed a good reputation; Tricholoma matsutake, Hericium erinaceus, hazelnut, bracken, Osmunda japonica, bud, sika deer, black bear, flying dragon, wood frog, beef cattle and goose cultivated in "natural pasture" are also famous. In recent years, people's farming is also developing in the direction of "green", planting and applying organic fertilizer, farming away from additives, and more and more green bases and products have provided resources for the development of Japanese cuisine. Since the development of Japanese cuisine, many catering enterprises have established fixed raw material bases.
Second, Ji Cai pays attention to innovation and pursues "nutrition and health" in processing and production. In the process of opening up, the development of lucky color follows the principles of inheritance, development and innovation, learning from tradition without rigidity, advocating fashion without exquisiteness, and learning from others without copying. It is a "gathering thousands of kitchens and cigarettes, moving thousands of stores in one place", which is market-oriented, transforming the Northeast cuisine with the method of sublation, constantly innovating dishes, meeting consumer demand and leading the green consumption fashion. Auspicious dishes are exquisite and meticulous, and they are good at frying, frying, roasting, stewing, sauce, wire drawing and knife cutting, cooking delicacies, paying attention to heat, being good at spoon cooking, paying attention to compound techniques and absorbing cooking techniques from other cuisines; Jicai has a wide range of materials, from local rare wild vegetables, cultivated products, deep-processed agricultural products to imported raw materials, and the range of dishes is wider and more scientific. Auspicious dishes also pursue health in taste, which changes the disadvantages of traditional northeast dishes such as thick juice, heavy color, greasy and salty. On the basis of the traditional Northeast cuisine, we should develop to light, pay attention to the changes of human needs in four seasons, scientifically match meals, pursue light salty and thick fresh, light but not scarce, separate salty and fresh, and take care of ourselves.
Third, Japanese cuisine is popular-oriented, paying attention to "delicious but not expensive, fine and affordable". Jicai has a unique taste, which not only conforms to the eating habits of the people in Northeast China, but also is deeply loved by southerners. For more than three years, Jicai has held Jicai Food Festival in Beijing, Shanghai, Guangzhou, Shenzhen, Xiamen and Hong Kong. Everywhere they go, they are very popular, and the social response is very good, and some people have settled down. The reason why Jicai is deeply loved by the people is that it is popular-oriented, fashionable, delicious and cheap. At present, some popular brands of Japanese cuisine have been very influential. Such as the prestigious "Li Liangui Bacon Pie", "Fried Meat and Vegetable Powder" and "Really Different Sauced Meat"; Popular "chicken stewed mushrooms" and "fried meat and skin lifting"; "Qingling live fish" and "small grinding bean curd brain" with peasant flavor; "Cold noodles", "folk dog meat", "Korean kimchi", "white meat and blood sausage" and "Manchu eight bowls" with strong ethnic flavor; "Lintian Chicken" and "sprout stew pot" are both delicious dishes and very popular. Although Japanese cuisine is geared to the public, it is not crude and pays attention to fine cooking, which completely changes people's old impression of rough cooking in Northeast China. Such as "white meat with knife" and "three sticks and single cake", which embodies the unique technology of Japanese cuisine; "Deer Banquet", "Goose Banquet" and "Dog Banquet" not only show the new achievements of agricultural industrialization development, but also reflect the profound cooking skills of auspicious dishes; Even home cooking, such as mashed potatoes and tomatoes, salted fish cakes, deer blood cakes, bean curd, steamed mandarin fish and so on. They are all beautifully made and creative. The development of auspicious dishes has greatly improved the level of dishes and the quality of people's meals.