What are the characteristics of Jilin?

Three sets of bowls are the most representative traditional Manchu banquet, and the world-famous "Man-Han banquet" evolved on the basis of three sets of bowls. The three sets of bowl mats are made of local first-class raw materials, such as venison, flying dragon and frog oil. , and made by 15 roasting, roasting, stewing, frying and other methods.

The whole banquet consists of eight cold dishes, three big dishes, 12 stir-fried dishes, stewed vegetables in soup and more than 20 dishes. Because the main course in the banquet is divided into three bowls: cup bowl, middle bowl and seat bowl, it is named "three bowls" banquet.

2. Ginseng chicken

Cut ginseng into eight sections along the thread, connect the heads, soak in warm water, put in a drawer and steam until the ginseng flavor dissolves in the soup. Slaughter the live hens, blanch them with boiling water, cut them off from the back with a knife, smooth them, put them into a feeding basin, then pour them into steamed ginseng soup, add fresh ginger, and steam them in a drawer.

The chicken rotted out of the drawer, the big bones were removed, and the chicken breast was put in the soup bowl. Put ginseng on the chicken breast and pour the original soup. When this dish was served, I saw the chicken lying in the soup, which was complete, rich and beautiful. Sitting on a chicken, the limbs are full, fresh and elegant. Take a sip of ginseng chicken soup, the chicken tastes mellow, and then eat a piece of chicken, and the ginseng tastes fragrant.

3, white meat and blood sausage

Pork loin ribs are selected as raw materials and processed through five processes. Their meat is as thin as paper, white and bright in color, delicious and fragrant, fat but not greasy to eat, thin but not firewood, soft and tender, tender and tender in blood sausage, fresh and fragrant in hot soup, full of five flavors, not cold in winter and not hot in summer, and famous far and wide. Blood sausage is a mixture of Fructus Amomi, Cortex Cinnamomi, and other ingredients 10. When eating, use leek flower sauce, Chili oil, ginger fermented bean curd, minced garlic, shrimp oil, sesame oil and so on. It has a unique flavor and is very popular.

4. Jilin fried dumpling

Jilin fried dumpling was produced in the late Qing Dynasty. There are two ways to eat fried beef and mutton: tender and old. Eat the meat slices when they change color when they are tender. The meat is white, tender and delicious. Eat it until it is old, and wait until the pot turns from white to red. It tastes crisp and fragrant. When the staple food is used, the soup stock is added to the pot slices, and sauerkraut, gouache, seafood, pepper and monosodium glutamate are added to form the bottom of the pot.

Step 5 steam white fish

Steamed Songhua River white fish is one of the famous dishes in Jilin City. The white fish in Songhua River is white, tender and delicious. It was once listed as a tribute in the Qing dynasty and is a specialty of Songhua Lake. There are two ways to steam white fish, one is to eat soup, and the fish is delicate and salty; The other is to eat fish, and make the soup look like fish when steaming, which is the dry steaming method.