What are the top 10 "alternative foods" that Jilin people love to eat?

Jilin cuisine, also known as Jilin cuisine, is a subcategory of Northeastern cuisine. It is a cuisine influenced by Shandong cuisine and other cuisines and combined with the customs and habits of the local people. Kyrgyzstan cuisine has a wide range of carefully selected ingredients and attaches great importance to the use of local specialty raw materials. Among the numerous Ji cuisine recipes, there are many dishes made using local delicacies and game. Moreover, there are many unique features in the preparation of game dishes and accumulated experience. With rich experience, let’s take a look at the top 10 “alternative delicacies” that Jilin people love to eat. Out-of-town diners are discouraged and have no way to try them.

1. Raw fish

Raw fish is a traditional Manchu dish in Jilin Province with a long history. According to "Jilin Historical Records", eating raw fish originated three to four thousand years ago. The Sushen people used fishing nets and harpoons to catch fish, cut off the skin, cut them into small pieces, and dipped them in salt before eating. After thousands of years of development, this method of eating fish raw has evolved into today's "raw fish". The raw fish uses fresh carp, a specialty of Songhua Lake, as the main raw material, and is soaked in edible vinegar. It is paired with a variety of fresh seasonal vegetables and a rich and fragrant sauce. It tastes fresh and refreshing, light and not greasy. Many out-of-town diners can only look back at the carp when they see it is raw, lamenting that they have no choice but to eat it.

2. Fried noodles

Fried noodles can be said to be a real specialty snack in Jilin City. Pan-fried noodles originated in Jilin and were introduced to Changchun in the early days. Therefore, at first, only Jilin and Changchun had this snack in the Northeast. Later, this snack was also available on the streets in some cities in Liaoning Province, but it was called stir-fried stewed rice. Fried stewed rice originated in Dalian, and is also called Dalian stir-fried stewed rice noodles. Fried stewed rice noodles are similar to fried rice noodles. But Jilin’s fried noodles are more authentic. The name of fried noodles in Changchun is different from that in Jilin. In Changchun, more people call it fried noodles. This delicacy is still a bit unfamiliar to foreign diners when they try it for the first time. Maybe they will get used to it after eating it a few times.

3. Braised Rana with Sauce

Rana is a specialty of Jilin and contains high protein. Braised Rana with Sauce is a special delicacy in Jilin. The main ingredients are Rana and Northeastern Gansu. Sauce, pork, ingredients are coriander, and seasonings are vinegar, sesame oil, etc. It is mainly made by stewing. Many out-of-town diners have never tasted forest frogs, so they can only lament that they are unable to enjoy this delicacy.

4. Shao Deng Bowl

Among Kyrgyzstan cuisine, the most common local specialty is white meat and blood sausage. It is available from high-end star hotels to street snack bars, and even Ordinary people can make this delicious dish at home. Especially in winter, this dish is even more common, and Northeasterners are all too familiar with it. Another dish made purely from blood sausage, the Shao Deng Bowl, requires strong cooking skills and can only be made by restaurants with a certain scale and chefs with skills in this area. It is characterized by crispy and delicious casing, soft and tender blood, and a salty and fragrant taste. It is a delicious dish with a unique flavor.

5. Roasted deer tail

Roasted deer tail is an auspicious dish made with deer tail as the main ingredient. In ancient China, the cooking of deer tail was very particular. "Scallions, mustard shavings, pungent cinnamon and ginger" are the condiments for eating deer tail recorded in ancient books. For a long time, deer tail has been a rare and expensive cooking ingredient, and it is also a precious delicacy at high-end banquets. The roasted deer tail dish has rotten skin, fragrant meat, bright red juice, and mellow taste. It is praised as a "wonderful taste" and most people None of the out-of-town diners had ever tasted venison, let alone deer tail.

6. Mixed shredded dog meat

Mixed shredded dog meat is one of the specialties of Songyuan, Jilin. As the saying goes, if the dog meat rolls, the gods will not stand still. The scent of dog meat is replaced by other meat products. No, the shredded dog meat here in Songyuan uses dog meat that is about 2 years old. It is stewed and then shredded into shredded meat, which is then dipped in various condiments and eaten. For many out-of-town diners, it is almost impossible to eat dog meat. Faced with this When it comes to delicious food, you can only avoid it and have no luck enjoying it.

7. Yitong roasted pigeon

Yitong roasted pigeon is a Manchu specialty. It is a specialty delicacy in Siping City, Jilin Province. It has a history of more than 400 years and has now spread throughout the country. Across the country, the Manchus are a nation full of legends, including in terms of food. Due to climate reasons and the living habits of the Manchu ancestors, the unique and wonderful craft of roasting pigeons has formed. The pigeons are paste with yellow mud and slowly roasted in charcoal fire until the yellow mud burns red and changes from yellow to yellow. The strong aroma of pigeon meat wafts out from the cracks in the mud. The meat is bright red in color, charred on the outside and tender on the inside. The fragrance spreads for miles. If you like pigeon meat, you can try it.

8. Cut-up fish

Cut-up fish is a dish. The main ingredient is fresh fish (snakehead fish, carp, pike), and the ingredients are bean sprouts, spinach, and fried fish. Pidin, seasoned with sesame sauce, fried chili peppers, mustard sesame oil, etc., is made by frying and mixing. Guoerluosi Hotel, as well as some larger hotels and restaurants such as Jindu and Lotus, all have cut-up fish with different flavors. All fish cut open are fresh carp. The free and easy chef will fillet the carcass before the fish is dead. When you eat it, the fish will be fresh and mellow. It is really a unique and fun enjoyment.

9. Steamed white fish

Steamed white fish is an auspicious dish in Northeastern cuisine. After eating, it can regulate various body functions. The choice must be live fish, which is salty and fresh, with bright colors, white fish meat, tender and delicious, and light soup. White fish is the top fish in Jilin. As the saying goes, "Peach blossoms bloom in the river in March, and the white fish comes out fat and fresh. Kangxi In the 21st year (1682), when Emperor Kangxi went to Jilin for inspection, Bahai hosted a banquet to welcome him. The family chef cooked "steamed white fish" with Songhua River white fish. Emperor Kangxi praised it after tasting it, and it became famous throughout the city. . In the fifteenth year of Qianlong's reign (1750), Emperor Qianlong also tasted "steamed white fish" when he visited Jilin and called it a delicacy in Guandong. It is still a famous dish in Jilin, but this delicacy was still a bit strange the first time. Habit, tasteless, just like eating West Lake vinegar fish, very famous, average taste

10. Grilled quail Changbai Mountain in Jilin has a lot of game, such as turtle dove, quail, iron sparrow, etc. It can be made into a delicious banquet. The grilled turtle dove has a ruddy appearance, tender meat, and is fragrant and delicious. Before grilling, marinate the quail with various spices for several hours, so that the taste will be more delicious. Many people cannot accept game meat. I am worried about eating it, so brave diners can try it.