What are the specialties in Jilin province?

Look at the mountains full of red leaves, Jilin has entered the late fall season. Autumn wind, autumn rain, autumn leaves, picturesque Jilin, although there is no Jiangnan misty rain, but the mountain full of autumn chrysanthemums, such as the fire of the maple leaves embellished with autumn, full of poetic and picturesque.

In this late fall season, tasting the food of Jilin, has become a foodie's choice. Jilin's Ula hot pot, old white meat restaurant, Jilin's big cold noodles, Jilin barbecue, Beishan's noodles, a variety of delicious waiting for you to taste.

Jilin although I have not been but in our side of the Jilin menu is still quite a lot of which is the most impressive is the vinegar tenderloin sweet and sour fried batter mixing so that the meat after frying better taste, sweet and sour sauce of sweet and sour ratio is the core of this dish. Jilin barbecue there is a snack I have eaten barbecue is my favorite is roasted lamb waist but this snack is not everyone likes to eat because some people do not love the sheep that kind of taste but like that kind of taste of the people feel that the roasted lamb waist is particularly fragrant, roasted out of the lamb waist outside the crispy and tender. Lamb waist is also a man's gas station Oh Happy New Year to everyone

Yanji cold noodles, Changchun sauce meat, fried noodles, chicken soup tofu skewers, white meat blood sausage and other dishes are Jilin's specialties, the following One Week June to the fat friends said.

Yanji cold noodles is a very traditional ethnic snacks, is in the Jilin Yanbian region of the Korean food. One week Jun remember Yanji cold noodles is also one of the top ten noodles in China. The main ingredients of cold noodles are buckwheat flour, starch, and wheat flour, in addition to sorghum rice flour, corn flour or potato starch.

The buckwheat noodles are covered with whole lean beef, egg, and kimchi, and a big spoonful of sweet and sour broth is scooped up before serving, and the cold noodles and broth can take away the dryness of people's hearts, which is an important reason for the popularity of Yanji Cold Noodles in summer.

Jilin is also a multi-ethnic settlement, so ethnic food is very common. We talked about the cold noodles of the Korean people, and we will talk about the white meat and blood sausage which has the characteristics of the Manchu people. Just by looking at the name, you can tell who the main character of this dish is, yes, it is the pig's five flowers and blood sausage. This dish is related to Manchu rituals, and its cooking technique follows Manchu dietary characteristics and eating habits. The white meat is fluffy and the blood sausage is soft and tender.

The first two are very ethnic, and the next two are the local "street bullies" of Jilin and Changchun. Lao Han Tou and Fuyi De's chicken soup and tofu skewers are very famous in the region, and its main ingredients are chicken bones and dried tofu, which is known as dried bean skin and dried beans in other places.

The dried tofu is skewered on a stick, brushed with chili sauce and put into a bowl, then sprinkled with a bit of chopped cilantro and seasoned with garlic sauce and vinegar, and finally topped with chicken broth and ready to go.

Jilin's fried noodles and other places in the northeast of the fried noodles, fried casserole, its main ingredient is mung bean starch, but also with sweet potato starch. After frying in the frying pan, it is served with garlic sauce and sesame sauce.

The traditional food, but also from the traditional start. It just so happens that there are a couple of 80-90 year old ancestors in the family, and they are not moving to eat some of the food that I have never seen before.

The first: Hashish ants stewed potatoes. The old folks had a keen eye and could always tell when there was a Hashish ant in the bubble. The grandchildren were never wrong when they were pointed out by their walking sticks. It is said that Hash ants to red belly is honored, to "female leopard" is expensive. In our place, a few years ago, the male 20 yuan a catty, female leopard almost 20 yuan a, visible its precious.

Female leopard precious to what extent, in our local rumors about a story. It is said that the village chief went to the mountain to look for mushrooms, and suddenly found a female leopard in the pit. The village chief without saying a word holding the female leopard on the home, cut a pot of potatoes a stew, on the table to drink a catty of white wine. The first time I saw this, I realized that the female leopard was still jumping on the pots and pans.

The second kind: biscuits. Every year in July and August, the bracts are not yet grown, the bracts are similar to big green worms, a belly of pulp. With the insert vegetable plate grinding into soybean paste, green Pod rice leaves wrapped up on the pot steam. The finished product is similar to a thousand hammered groundnuts ~~ taste of corn aroma and sweetness. Non-Jilin-produced corn non-July and August is not authentic, please brainstorm.

Third: yellow rice mixed with lard. The mother's family of yellow rice is called millet, this thing is low yield, but in the past, every family is more or less to plant so some, because the grinding into yellow rice noodles but also steamed bean buns. Not ground into a noodle is called yellow rice, cooking sticky to stain the teeth tangzi, no less than any kind of glue, and a pulp, served in a bowl is very elegant. Hot yellow rice, pour a spoonful of solidified lard, lard immediately melt. Mix well and take small bites. Big bites are not out of the question, so first prepare the badger oil ready to treat burns.

Yellow rice is a legendary staple in the northeast. The accidents that occurred regarding drinking cold water after eating yellow rice are roughly comparable to the accidents that occurred when you froze outside in the winter while intoxicated, and if your friends from out of town encounter it, they need to ask for advice before consuming it.

Traditional food is slowly disappearing, but there are always foodies who can't forget the taste of their childhood. Today coincides with the title style nostalgia, specially posted nostalgia.

1, Yanji Cold Noodles (Yanbian State - Yanji City, Jin Cheng Service Building Cold Noodles Co.,Ltd.)

Cold noodles is the traditional food of the Korean people, is refined with buckwheat flour or wheat flour. First wheat flour with potato flour and other and into the dough, the use of special noodle press directly into the rolling pot to cook, out of the pot for rapid cooling needs to be washed repeatedly with water; cold noodle soup is the use of traditional secret recipe with pure water, vinegar, soy sauce, sugar and other ingredients carefully developed; according to the taste of the masses plus special beef, boiled eggs, spicy cabbage, cucumber, and other auxiliaries, a bowl of icy delicious, soft and hard moderately, A bowl of cold, delicious, soft and hard, long aftertaste of the Korean flavor of cold noodles is made.

2, Ding Fengzhen pastry (Changchun City - Ding Fengzhen Food Co., Ltd.)

Sakima can also be called sakima, sakima, selima, is China's specialty Manchu pastry. Ding Fengzhen Sakima dissolves the traditional pastry into the local characteristics of Northeast China, following the traditional technology and recipe, using wheat flour and eggs and noodles, noodles fried, mixed with sugar syrup into small pieces, the surface is decorated with raisins, kumquat dices, sesame seeds, with a golden color, fluffy and soft taste, sweet and tasty, eggs and cinnamon aroma is rich in characteristics.

3, Jilin Jiaohe Qingling live fish (Jilin City - Jiaohe City Yihexing Tourism Development Co., Ltd.)

Qingling live fish, a unique cooking method, that is, the Songhua Lake fresh fish + Qingling mountain spring water + wood fire cauldron + put artemisia spices. With a pot full of water gradually concentrated, and deep penetration into the fish, when the fish out of the pot, a special aroma dense open, let a person's mouth and tongue. Qingling live fish street in the Songhua Lake, Qingling is the Bara people live. Songhua Lake fishing and hunting culture and Bara culture has a deep imprint. The practice of Qingling live fish is inherited from the traditional way of eating of the Bara people.

4, Changbai Grand Hotel Cold Noodles (Baishan City - Changbai Korean Autonomous County Catering Services Limited Liability Company)

Changbai Grand Hotel Cold Noodles is a local specialty of Changbai County, and a must-try ethnic minority cuisine in Changbai County. It has traveled through hundreds of years of deliciousness, is the experience of time constantly grinding and trying, plus countless people's elaborate sculpture and inheritance, by countless people's favorite and followers. It is one of the staple foods especially loved by the people of Changbai County. No matter how cold or hot it is, no matter how old or young, the cold noodles of Changbai Grand Hotel have become an indispensable existence in the lives of local people.

5, sauerkraut blood sausage

Sauerkraut blood sausage, is a traditional food of the Manchu people, generally loved by all ethnic groups. And is the urban and rural residents to kill the New Year's pig after the feast for friends and relatives of a main dish. Pork, thinly sliced, and finely cut sauerkraut at the same time with water in the pot, add seasoning. After the pot is opened, then put into the blood sausage that has been filled, boiled and cut into small sections, that is, a dish. This dish is fragrant and not greasy, high nutritional value.

6, peasant food

Peasant food, is a rural family to traditional methods of breeding poultry savings, planting vegetables and local natural growth of specialties as raw materials for the preparation of delicacies dishes. Farmer's food is "stupid" and "wild", which is what people call "green". Meat products such as "stupid pigs" and "stupid chickens" as the main ingredients of the stew are fed naturally during the breeding process without the use of any growth promoter. Farmer's food in the production requirements of the total fire slowly stew, so that the soup will be more flavorful, meat flavor will be more fragrant, eat in the mouth feeling is soft and rotten, long aftertaste.

7, the Northeast a pot out

Northeast a pot out, Northeast specialties, pot and stew dishes and cook in small quantities of cake, vegetables stewed in the bottom of the pot, the cake pasted on the side of the pot. The Northeastern peasant's one pot is served in an iron pot over an open fire, reflecting the Northeastern people's bold character. Most of the pot out of the ribs, oil beans, potatoes, the iron pot around the paste on the cornmeal cake, the ingredients are very rich, eat up a special flavor.

8, Ji'an Goryeo fire pot

Ji'an people live in an essential snack specialties, that is, Goryeo fire pot. There are tofu, beef, pork, tripe, pork belly, beef knuckles, rice intestines, soybean sprouts and other dozens of ingredients. Spread underneath the tofu is fried in oil, a variety of meat ingredients hot, fragrant, especially in winter, eat hot, not a taste.

9, sticky buns

Sticky buns, also known as soybean buns or bean buns. It is a kind of Manchu origin of bean paste bag food, at present in many areas of northern China is very common, is an indispensable protagonist of people's winter table. Sticky bean buns are usually made at the beginning of winter, and then placed in outdoor tanks to be preserved for the winter. The process is natural and is a good example of traditional natural food. Sticky bean buns are not only nutritionally balanced, but also encompass an ancient cultural heritage, and are the forerunner of fine grain production.

10, pork stewed vermicelli

Pork stewed vermicelli is a famous dish in Northeast China, Northeastern people must kill the pig on New Year's Day, large chunks of cut down, friends and relatives visit, and vermicelli and stewed in the pot. Vermicelli absorbed the flavor of meat, and the meat also became fat, not greasy, fragrant.

I don't know whether the Jilin mentioned by the questioner is Jilin City or Jilin Province. But it does not matter, for foodies, as long as there is food is enough, to recommend a few I think it is not bad Jilin Province food. (Because I do not know the scope, so it is better to use a larger range of it)

Kimchi

Some time ago and friends chat, inadvertently said that the Korean kimchi heritage success. The friend quite feel sorry, Chinese kimchi so delicious, why not go to the heritage? In fact, China's kimchi in many places, some of the fame, such as Sichuan kimchi, some of the fame is small. Basically, every family in rural China will pickle kimchi, and each family has a different flavor. In the Yanbian Korean Autonomous Prefecture in Jilin, people here also make kimchi in winter. For example, kimchi is flavored with salt and sugar. Different tastes and different sauces can also be used, for example, if you like to eat fish, you can use swordfish sauce, yellow croaker sauce and so on.

Dog meat hot pot

Writing this is a big risk, because it may be sprayed, but in Yanbian Autonomous Prefecture, dog meat hot pot is a traditional cuisine, eaten more spicy, probably because of Yanbian's colder climate. So there are still quite a lot of chili peppers. People who like to eat spicy can try. Again, I just recommend the food, do not encourage you to eat.

Ginseng chicken

Ginseng is one of the three treasures of the Northeast, is a valuable tonic. In the "Compendium of Materia Medica" on the ginseng has this record: "on the party, the root is quite long and slender, the root drooping, there and a foot more than the person, or 10歧者, the price of silver, etc., a little hard to get." Therefore, the preciousness of ginseng can be seen in general. Valuable ginseng with the local old hen, slowly simmering in the casserole, after uncovering the lid, the aroma of the nose. The soup is a great tonic.

Cola

First, three sets of bowls, is the most representative of the traditional feast of the Manchu people, the world-famous "Manchu Han feast" is in the three sets of bowls on the basis of development and evolution. Three sets of bowls using Changbaishan mountain game, with high nutritional value and medicinal value, such as physical fitness of venison, nourishing the blood of the clams and ant oil, the precious Feilong, ginseng, monkey mushrooms and so on have an important position in the seat. All the dishes are carefully cooked with various techniques such as roasted, grilled, stewed, braised, stir-fried, etc. The whole banquet consists of 10 cold dishes. The whole banquet consists of 10 cold dishes, 3 big pieces, 12 stir-fry, soup and braised dishes, 6 noodle dishes*** 31 dishes. Because the main dishes are served in three sets of bowls, namely "cup bowl", "middle bowl" and "seat bowl", it is called "three sets of bowls". The name of the restaurant is "Three Bowls".

Second, white meat blood sausage , is the traditional food of the Manchu people, generally loved by the people of all ethnic groups. And is the urban and rural residents kill the New Year's pig after the feast for friends and relatives of a main dish. Its full name should be "sauerkraut stewed white meat blood sausage". This dish is characterized by: white meat as thin as paper, white color with light, eat fat and not greasy, thin and not faggot, blood sausage crispy and soft, hot soup, fresh flavor mellow, the ingredients of the five flavors, popular, well-known Jilin food court has been hundreds of years of history. Pig blood sausage has mixed blood sausage, two mixed blood sausage and blood sausage three. When consumed with chive flower sauce, chili oil, ginger curd, garlic, shrimp oil, sesame oil, etc. as a condiment, distinctive flavor.

Third, Changchun soy sauce meat, the main ingredient for the meat, the flavor is soy sauce, the process is in the sauce, is a special Changchun cuisine. Changchun sauce meat temperature below 30 degrees Celsius, can be stored for a long time without deterioration. The fat meat is not greasy, the lean meat is not firewood, the color is oily, and the taste is delicious.

Four, fried noodles, began in Jilin, early introduction to Changchun, so at first the whole Northeast only Jilin, Changchun, two places have this snack. After Liaoning Province, some cities also have this snack on the street, but called as fried casserole. But Jilin's fried noodles are more authentic. In Changchun, fried noodles are called differently than in Jilin, and more people in Changchun call them fried noodles.

V. Yanji Cold Noodles, main ingredients are buckwheat flour, wheat flour and starch, which can also be replaced with corn flour or sorghum rice flour. The soup is usually made with beef or chicken, and the supplementary ingredients are spicy cabbage, eggs, shredded cucumber, shredded green onion, pear strips, chili peppers, sugar, monosodium glutamate (MSG), and salt. To serve, a small amount of cold soup and noodles are placed in the bowl, then, the condiments and side dishes are added, and finally the soup is poured once more. The noodles are Q-bouncy and smooth, the soup is cold and sweet, and when you take a bite, the sour, spicy and sweet ice refreshes your heart!

Six, ginseng chicken, is a ginseng, chicken as the main ingredients, mushrooms, green beans, red dates, ginger, salt, sugar, monosodium glutamate (MSG) as a supplement to the production of a traditional medicinal meal!

It is a traditional medicinal meal made with ginseng and chicken.

seven, burn the lamp bowl , the blood sausage cut into uniform thickness of about 1.2 centimeters slice. (It should be noted here that white meat blood sausage can be sliced diagonally so that the cross-section is oval, but to make a burner bowl, you must ensure that the cross-section is a square circle.) Sear in hot oil, add chopped green onion, shredded ginger, monosodium glutamate and other seasonings, and then pour the sauce, into the plate.

Jilin Province, the land is vast, rich in produce, food and beauty, countless. The old sea is just a brick to attract jade, I hope that everyone perfect to add!

Jilin, a magical city.

We are going to introduce you to two specialties of Jilin, let's go and try them!

Wula hot pot

Wula Manchu hot pot is a traditional cuisine that has been passed down for a long time in the Northeast, named after the city of Wula in Jilin. Ula Manchu hot pot to chicken soup as the base soup, chicken soup combined with traditional Chinese medicine, adding ginseng, asparagus, cordyceps and other valuable herbs, long time carefully boiled into; meat, deer, roe deer, pigs, fish and other game, dishes have hazelnut mushrooms, golden broccoli, and other mountain treasures, the selection of ingredients sophisticated, rich in nutrients, through the boiling, stewing, simmering cooking methods such as control of the fire, to eat up the fat but not greasy, fresh and unremitting, light but not thin

In the winter season, the food is very popular, and the taste is moderate, characterized by aroma, freshness, smoothness, tenderness, and so on.

In the winter with the family sitting around together, eat a Ula hot pot, talk about strong affection, and its happy. No matter where in the country you have eaten Ula hot pot, I'm afraid you will think - no place is more authentic than Jilin's Ula hot pot.

Pot Meat

is a Northeastern-style dishes, the main seasoning ginger, green onion, coriander, etc.; that is, the pork loin slices marinated in flavor, coated with fried batter in the pot frying to a golden brown fish up, and then frying in the pot to thicken the thickening that is completed. The color of the dish is golden, sweet and sour taste.

Pork spine meat contains human growth and development of high quality protein, fat, vitamins, etc., and the meat is tender, easy to digest.

This dish is also Jilin people often do a simple home cooking, with the pork spine (halal dishes use beef) and starch, after two deep-fried and become a deep-fried, a fried, two deep-fried color, out of the pot juice and garnished with parsley, crispy and delicious!

Don't know much about it, I'm afraid to answer badly!