Huanren Food

Huanren’s delicacies include Xiaoshi Lamb Soup, Benxi Manchu Hot Pot, Braised Three Whites, Golden Pork, Red Plum Fish Maw, White Meat Sauerkraut Blood Sausage, etc. Xiaoshi Sheep Soup: After the fresh sheep are slaughtered and divided, they are all put into a firewood pot and simmered for several hours. The meat is rotten, the soup is fragrant, fresh and delicious. Benxi Manchu Hot Pot: After preparing the white meat, blood sausage, sauerkraut, and vermicelli, the pot is brought to the table and a charcoal-lit brazier is placed under the pot. Diners sit cross-legged and eat together, which has a unique flavor.

Huanren’s delicacies include Xiaoshi Lamb Soup, Benxi Manchu Hot Pot, Braised Three Whites, Golden Pork, Red Plum Fish Maw, White Meat Sauerkraut Blood Sausage, etc.

1. Xiaoshi Mutton Soup: Using local cashmere goats as ingredients, it inherits and improves the traditional craft of Manchu mutton soup. After the fresh sheep are slaughtered and divided, they are all put into a wood pot, and the fire is vigorous and slow. Use alternately. After several hours of cooking, the meat is tender, the soup is cooked, fresh and delicious.

2. Benxi Manchu hot pot: Manchu hot pot has a long history. It is not only a traditional food custom of the Manchu people, but also a delicacy that was first popular in the cold regions of Northeast China. Manchu hot pot is to prepare white meat, blood sausage, sauerkraut, and vermicelli, then put the pot on the table. There is a round plate on the table that automatically opens and closes. Take it off, sit on the hot pot, and put the charcoal-lit brazier on it. Under the pot. Diners sit cross-legged and eat together, which has a unique flavor.

3. Braised Sanbai: Braised Sanbai is made from three main ingredients: cabbage sum, sausage, and asparagus. The color is as white as jade, the juice is like fluff, neat and beautiful, shiny and pleasing to the eye, light and pure, pleasant in taste, delicate and smooth.

4. Golden meat: It is an ancient palace-flavored dish of the Manchu people. It was once listed as the first delicacy of the Manchu people. Since the establishment of the Qing Dynasty, it has been the first dish before every grand ceremony or banquet. The golden meat must be served first, and this delicacy is said to have been created by Aisin Gioro Nurhachi, Taizu of the Qing Dynasty.

5. Red plum fish maw: fry the shrimp paste into balls and press into cakes, burst into red color and place on the plate. Stuff the fish maw with shrimp paste, steam it and wrap it around the outside. The whole dish is beautiful in color. Red and white complement each other, salty and sweet blend, light and tender.

6. White-meat sauerkraut blood sausage: White-meat sauerkraut blood sausage is a traditional Manchu food and is generally loved by people of all ethnic groups. Cut the pork belly into thin slices, add water to the pot together with finely chopped sauerkraut, and add seasonings. After boiling the pot, add the filled, cooked, and cut into small pieces of blood sausage to serve as a dish. This dish is fragrant but not greasy and has extremely high nutritional value.