The city of Yichun in Heilongjiang Province is home to the world's largest red pine forest, known as the "Natural Oxygen Park".It is renowned as the "Capital of Forests" and "Red Pine Homeland".

FeaturesSnacksIncludes: Pine nut soup, stir-friedLotus...LiverGreen beansPorridge...and pickled vegetables, tiger lily, smoked chickenTofuSkewers, spicyFern...and Qingming Festival cakes, green beansPancakes...and fried porkBraised pork...and clear soupSteamedDuck gizzard...and driedBean sproutsStir-fried meat...and sesame oil dressingRadishRadish, spicy, garlicMushroomYellowChinese cabbage...and crispy skinLamb...and stewed mushroomsChicken...and "Meixi"Three-leaf...and bloodDumplings, stewed mountain delicacies...and spicy fern

Introduction

Yichun is rich in wild vegetables, and fern is the most common.

Preparation

Ingredients: 200g fern, 20g spicy sauce, salt,

MSG, a little bit of scallion, 30g salad oil.Method: Wash the fern, blanch in boiling water, then soak in cold water for half an hour before cutting into small pieces.Heat the wok, pour in salad oil, sauté the spicy sauce and scallion until the oil turns red, then stir-fry the fern for a few minutes, add salt and MSG, and cook for a while.

Sour SoupIntroduction

Sour soup is a traditional Manchu snack, originating in the Lilixi region, and now popular throughout the area including Wandan, Xinbin, and Tonghua, and even extending to the area around Mount Changbai.

It is

Cornnoodlesmade, with similar shape and color to "gula" (a type of local food).This is because it is made by fermenting corn, which is much more sour than "gula".The method is to soak corn in water for about a week, then grind it into a coarse flour, and filter out the coarse particles with a fine cloth bag. After that, the remaining fine flour is fermented in a jar until it becomes slightly sour.This fermented corn can be eaten as

soup.Now, sour soup is not only enjoyed by Manchu families, but can also be found in Manchu-style restaurants in the city.PreparationCorn flour (cor corn) Wash thoroughly, place in a cool place in the kitchen, and soak in cold water for about ten days (the duration depends on the room temperature), allowing it to ferment naturally.

When it becomes slightly sour, take it out and rinse, then grind it into a slurry with a mortar and pestle (commonly called "gula"), and then filter out excess water with a cloth bag. After that, place the filtered flour in a cool place or freeze it in a container to prevent spoilage.

When eating, boil water in a pot, and after the water boils, put the cooked corn slurry into the pot, and cook until it becomes translucent, then take it out and place it in a bowl. Use a spoon or chopsticks to break up the slurry, then add a little hot water and stir constantly to increase the viscosity, and set aside.Keep the pot of water boiling, take a small portion of the slurry, and put it in the palm of your hand, pinch it together with your thumb and index finger, and press it into the slurry, so that it is trapped in a small space between your fingers.

（The "slurry holder" is a small iron cone made by cutting a thin iron sheet into a fan shape and then rolling it into a small iron cylinder.

The slurry holder is about 1.5 inches long, with the larger end slightly wider than the fingers, and the smaller end slightly narrower than chopsticks. When using it, place the larger end towards the palm of your hand and the smaller end through the fingers.At the same time, shake your arms to make the slurry come out of the slurry holder and fall into the boiling water pot.Then squeeze it out, and it will come out in a line. It is important to avoid splashing the slurry out of the pot, and also to prevent the slurry from accumulating in the pot and sticking together. If it is in a pile, quickly stir it with a spoon, and then cook it for a short time before eating.）

If you don't have a slurry holder, you can also use your hands to squeeze the slurry out, but the shape and size of the noodles will be uneven.Because it is made by "squeezing" the slurry, the process of making this food is called "squeezing the slurry".PorkStewNoodlesIntroduction

Pork and noodles is a long-standing and distinctive dish originating in Sichuan. It was popular with Emperor Xuanzong during the Tang Dynasty, and after Emperor Xuanzong was exiled to the Northeast, he also brought Sichuan cuisine to the Northeast and developed it according to the local style.This is theSichuan cuisine.

The dish was very popular with Emperor Xuanzong during the Tang Dynasty, and after Emperor Xuanzong was exiled to the Northeast, he also brought Sichuan cuisine to the Northeast and developed it according to the local style.

The dish isSichuan cuisine.The dish isSichuan cuisine.The dish is

Sichuan cuisine.

PreparationFive-flavor porkcut into large pieces;

2 Scallions, gingercut into slices,Peppercorns, star anise...and prepared;3 After boiling the water, add five-flavor pork, and when the water boils, skim off the foam, then take out the five-flavor pork and rinse it with warm water;4 After heating the oil, add scallions, ginger, peppercorns, star anise and stir-fry to make the pot fragrant, then add five-flavor pork and stir-fry evenly;5 Add a little rice wine, old-style cooking wine, and sugar, and stir-fry until it is colored;

6 Add an appropriate amount of warm water to cover the five-flavor pork, which is slightly more than the water used to make red-braised pork, and bring to a boil over high heat, then simmer over low heat for one hour;

7

Rice noodles

Wash and don't need to soak, so that the rice noodles can absorb more soup when added to the pot;8 Add the rice noodles to the pot, cover the lid, and cook over high heat until boiling, then simmer over low heat for 15 to 20 minutes until the rice noodles are soft.Oil tea noodles

IntroductionOil tea noodles is a Hakka snack, with the most famous being DeFu Xiang Oil Tea Noodles. The main ingredients arepeanuts, green beans,

red beans, sesame seeds

and have the functions of clearing the heat, detoxifying, quenching thirst and cooling the body.

Preparation

Ingredients:500g flourGreen beans,Red beans，Sesame seedsPossesses the effects of clearing heat and detoxifying, quenching thirst and relieving summer heat, with no side effects.

Instructions

Ingredients:Flour500 grams,Cow bonesBrain150g oil,Sesame20g white sesame, 20g black sesame,NutsPeach20g nuts,Peanuts10，White sugarHoneyCinnamonAdjust to taste.

Method: In a pot, put in flour, stir-fry over low heat for about 10 minutes, when the flour turns into wheat yellow, take it out and sift it, then put it back into the original pot.In another pot, put in cow bone oil, and boil overhigh heatuntil the oil smokes, immediately pour in the cookedfried noodlesand stir evenly.Wait to use.Fry the black and white sesame over low heat to make fragrant, roast the walnut kernels, peel them, chop them into fine crumbs, and mix them with peanuts, and pour them into the fried noodles.

Usage: When eating, divide the fried noodles into 10 bowls, stir them with boiling water to form a thick paste, then add the appropriate amount of white sugar and honey-cinnamon sauce, and stir evenly.

Abundant harvest

Introduction

Abundant harvest is a common northeastern dish, which is very popular in the northeastern region.

Method

Abundant harvest has two methods, one iscold dish, after clearing, take local vegetables like momo, plus small onions and smallradishes, and use the golden light tofu, with your own soy sauce, and put all into the dish, green yellow, brown and white, a wonderful harvest scene!Eating is very delicious and flavorful, and the aftertaste is endless.

The other method is:LettuceWash, put into a bowl;Cucumber, water radish cut into strips;Green onion cut into segments.Put cucumber, water radish, green onion segments on lettuce;Put the seasoning in a bowl, steam in a pot for 7 minutes, take it out, add sesame oil, stir evenly.The combination of seasonal vegetables, all depends on personal taste preference.

Stew mountain treasures

Introduction

The ingredients for stewing mountain treasures are five-flavor meat, fern, wood ear mushrooms,hazel mushrooms, stinging nettle,silver ear fungus, fresh mushrooms,carrotsand pepper, star anise, green onion,saltand essence andsoy sauceetc.Cook five-flavor meat, cut into thin pieces, other vegetables wash and cut into segments.Fry green onion, ginger, pepper, star anise, add fresh broth, put in main ingredients, boil over high heat, small fire stew to absorb the taste.

Mountain mushroom stew mountain chicken

Introduction

Mountain mushroom stew mountain chicken is a famous local dish in Yichun, which is made with wild mushrooms, hazel mushrooms, elm yellow mushrooms and mountain chicken, and stewed, it is fresh, fragrant, tender and crisp.

Pig meat

Introduction

Pig meat, originally is a stewed dish eaten by northeastern farmers when approaching the end of the year.There are often pig meat shops in many places in Northeast China, which forms a characteristic of northeastern cuisine.In the past, when farmers slaughtered pigs, it was a big event, and everyone would invite friends and family to eat pig meat.The authentic "pig meat" is a total of various dishes, which is the combination of the main dish.The "pig meat" has been improved in its cooking method while retaining the original flavor, and its taste is rich, almost all parts of the pig have been made into dishes.Pig bones, meat, shredded meat, five-flavor meat,pig bloodintestines, sour and white meat and "lantern hanging".Also, the more authentic restaurants choose pigs raised with grain and pig manure, this kind of pig has the most authentic natural meat flavor.

Method

Main ingredients: 100g fresh pork, 150g blood sausage, 50g pig liver, 50g pigintestineand 100g white beans, 100g sour cabbage, and a certain amount of vermicelli.Seasoning:Oil, ginger, salt, green onion,scallionsand pepper powder, soy sauce, glutinous ricechilipowder.Chili peppersNoodles,

Steps: 1. Slice cooked pork belly into pieces;It is best to add some bone meat;Slice cooked pig intestines and tripe into chunks;Slice blood sausage diagonally;Cut sour cabbage into fine strands;Dry vermicelli use boiling water to soak, cut into segments;Frozen tofu cut into slices.2. Place the pot on the fire, put in mixed oil to heat, put in ginger slices, green onion to fry fragrant, then pour in sour cabbage to cook the flavor, addbone soupto add, then add pork, pig intestines, vermicelli and frozen tofu, boil, then remove the foam, add salt,pepperand rice wine, soy sauce,chicken brothetc., and stew over low heat for about 7 minutes, then use a spoon to take out the cooked ingredients, and put them in the soup.3. Put the blood sausage into the pot, after the sausage slices curl up, use a spoon to put on the soup?in, then add essence into the soup?in, and finally sprinkle with scallions, and serve with garlic sauce.

Sour and spicy stir-fried green vegetables

Introduction

Abundant vegetables in Yichun, and green vegetables are one of them.

Method

Ingredients: 40g green vegetables, 2 tablespoons (30g) chili oil, 1 tablespoon (15g) green onion, ginger, garlic,

Ingredients:Vinegar4 tablespoons (60ml) sugar 3 tablespoons (45g) salt 2 teaspoons (10g) chicken broth 1 teaspoon (5g) water 4 tablespoons (60ml) cooked white sesameRed chiligrains

Method: First, wash the green vegetables with water, and then immerse them in 80 degree boiling water for 3 hours, and then remove the water.Add water to the pot and boil, then pour in the soaked green vegetables and blanch for 2 minutes, then wash it with cold water, and then soak it in cold water for 3 hours, and then wash it again, and finally fry it with a little oil, add chili oil, stir-fry for 10 seconds, then add green onion, ginger, garlic, and pour in the sauce, and then add the green vegetables, stir-fry for 2 minutes.Turn off the fire, let the green vegetables absorb the aroma in the pot for 20 minutes, and then put it on a plate, and decorate with sesame seeds and red chili.Pour a little oil into a wok, heat over medium heat until 40% hot, add chili peppers and stir-fry for 10 seconds, add chopped green onions, ginger, and garlic to stir-fry, then add sweet and sour sauce, add fern shoots, and stir-fry for 2 minutes.After turning off the heat, do not take it out temporarily, let the fern shoots soak in the remaining heat of the pot for 20 minutes, then put it on a plate, and you can sprinkle sesame seeds and red peppers for decoration.