What are the specialties of Jilin?

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.

2, 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.

3. 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.

Step 4 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.

5. Yi Xue red bean paste

Yi Xue red bean paste, made of red beans, eggs and sugar, is made by loose frying. It looks like a cotton peach and is very interesting.