White City is a county-level city under the jurisdiction of Jilin Province, located in the northwest part of Jilin Province, the western part of the Nenjiang Plain, and the eastern part of the Khorchin Grassland.It belongs to the temperate continental monsoon climate.The average daily sunshine hours are 2919.4 hours, and the average temperature is 4.9℃.

FeaturesSnacksIncludes: White City Licorice Tea, White City PorkRoasted meatand mixed stir-fried tofu bagsTofuandpotatoesandcarrotsstewbeef brisketandsteamed lazy cage.Red braised pork knuckles

Introduction

Red braised pork knuckles are one of the traditional Jilin cuisine, the pork knuckles are made by roasting, frying, braising and other cooking methods, with a bright red color, soft and tender, bone-removing, fragrant and not greasy.

Making

Ingredients: 5 pork knuckles

SaltMSG Green onionGingerStar anise Szechuan peppercorns Making: After roasting the pork knuckles, soak them in alkaline water for 30 minutes and wash them clean.

Put oil in the spoon, when the heat is 80%, put the pork knuckles into the spoon one by one and fry until golden brown, then take them out, cut the pork knuckles into 4 pieces.Put oil in the spoon, stir-fry with green onion, ginger, then add the soup, add Szechuan peppercorns, star anise, salt, MSG and cooking wine, boil over low heat.For 2 hours, take out and shape, then pour the original sauce and serve.Big sweet potatoesCake

IntroductionBig sweet potato cake is a characteristic snack in White City, with a long history.

History and culture

In the late Qing Dynasty (1896), Hebei Fuling Yang Yutian and his family fled to Jilin Taonan Prefecture (now Taonan City).

To make a living, they set up stalls to sell.

Baked cakesFor income.Because of their unique skills, the cakes are fragrant and appealing, which was favored by the then-general Wu Junshing (Wu Big Tongue).Also because the old Mr. Yang had a baby with smallpox, which caused slight numbness, so they named it Big sweet potato cake.The second generation, Yang Qing, inherited his skills, and his business flourished, becoming famous all over the grassland, and its aroma spread to the three northeastern provinces.The third generation, Yang Fugui, inherited his family's legacy, absorbed the strengths of others, and innovated, forming more than ten series of products, such as Big sweet potato cake, Big sweet potato pastry, and Big sweet potato buns, which have been operated for decades.

Mixed stir-fried tofu bagsIntroductionMixed stir-fried tofu bags is a delicious dish, with ingredients: 230 grams of tofu,Five-flavor meat

100 grams, dried black

Wood ear mushrooms

(soak in cold water in advance)Green pepperTo taste.There is not too much oil, because the five-flavor meat will have some oil during frying;The seasoning should be stirred well before adding to the pot to avoid sedimentation at the bottom;If you can't buy tofu, you can also use ordinary white tofu.MakingIngredients: 4 red bell peppers, ginger, garlic, green onion to taste, a small spoonful of oyster sauce, half a spoonful of chicken powder,Soy saucea small spoonful of salt, three large spoonfuls of cornstarch.

Making: 1. Cut the tofu into about 0.3 cm thick slices, and cut the five-flavor meat into thin slices. Soak the soaked wood ear mushrooms and green pepper in cold water, then cut them into small pieces. Cut green onion, ginger, garlic, and green onion into segments about 4 cm long;

2. Mix oyster sauce, chicken powder, soy sauce, salt, and cornstarch in a small bowl.3. Heat a wok, add a little oil, and heat the five-flavor meat until it emits oil;4. Add the tofu, spread the tofu slices in the wok, and fry until golden on both sides;

5. Push the fried tofu and five-flavor meat to one side of the wok, then add ginger, garlic, and bell pepper to the other side and stir-fry until fragrant;6. Add black wood ear mushrooms and green pepper, and stir-fry with the tofu and five-flavor meat, add a little water (brothis better), and stir-fry evenly;7. Add green onion segments, pour in the seasoning, and stir-fry until done.Steamed lazy cageIntroductionSteamed lazy cage is a delicious dish, with main ingredientsFlourandpork

skin,

large

white cabbageandgreen onion.Spread the dough into a long square thin slice.Spread the cooked white cabbage and pork skin evenly on the dough, and leave about 10 cm at the bottom of the wide side.Gently roll up the un-filled side.Cut the dough into 6-8 segments.Place the lazy cage in a steamer.Steam for 15 minutes.MakingIngredients: About 6-8 pieces of flour 300g, 130g pork skin (70% lean, 30% fat), 180g large white cabbage, 1 small piece of green onion, 1 small piece of ginger.Seasoning:Driedsoybean curd

a little (optional), 1 tablespoon of soy sauce, 1.5 tablespoons of salt,

whitepepper powder, five-spice powder, and a small amount of fragrant oil.Making: 1. Add flour to the bowl, add water gradually and mix until a soft and slightly firm dough is formed, let it rest for 20 minutes (cover with plastic wrap);2. While the dough is resting, prepare the filling: finely chop green onion, ginger, and dried soybean curd, and add to the pork.Then add all the seasonings and mix well.3. Wash the large white cabbage and cut it into pieces;

4. Add the white cabbage to the meat filling and mix well.NoodleIntroductionNoodleNoodle is a characteristic dish from the north, made from white cabbage, which is fermented and pickled, with a sour, crisp, and refreshing taste that can remove oil.

When stir-frying noodle, use a wok, heat oil, and add the ingredients at the same time, and finally add seasonings, so that the ingredients are fully soaked, and the operation should be quick to prevent the soup from overflowing.The lactic acid in the sour cabbage can invigorate the stomach and improve appetite, and can also help digestion.

The noodles are rich in carbohydrates, dietary fiber, protein,

iron,potassium, magnesium, aluminum, etc.andhave good addition, it can absorb the flavor of various fresh soups, and the softness and smoothness of noodles makes it more delicious.However, the noodles contain a lot of aluminum, so it is not recommended to use it in one time.MakingNoodleis a characteristicnortheastern

dish.

Choose sour cabbage, thin noodles, and pork as the main ingredients, and make it by stir-frying.Cut the sour cabbage into fine shreds, wash and drain, and then tear it into small pieces;cut the pork into thin slices;Wash and drain the noodles;In a bowl, add the sour cabbage, pork slices, and noodles.Seasoning: 1 small spoonful of soy sauce, 1 small spoonful of sesame oil, 1 small spoonful of sugar, 1 small spoonful of chicken powder, 1 small spoonful of cornstarch.Making: 1. Add the sour cabbage, pork slices, and noodles to the bowl, then add the seasonings and cornstarch.Slice into strips;Cut the boiled fish balls with a knife.Add cookedlardHeat, first stir-fry the meat strips until half cooked, then add chopped green onions and ginger to stir-fry, release the aroma before addingsoy sauceStir-fry, then add preserved vegetables, fish balls, salt, and meat broth to stir-fry, add MSG when mature, wait for the soup to dry, then drizzle in the seasoning oil, and addcorianderMix evenly and it's done.This dish has the characteristics of salty and slightly sour, crisp and delicious, and is most suitable for autumn and winter.

Raw fish

Brief introduction

Raw fish uses the local specialty, freshcarpas the main ingredient, after beingvinegarandmarinated, combined with various fresh seasonal vegetables and fragrant seasonings, it is tender and juicy, and not greasy.

Historical and cultural background

"Raw fish" is a traditional local dish of the Manchus in Jilin Province, with a long history.According to records in "Jilin Historical Records", raw fish originated in the four thousand years ago, at that time there were the ancestors of the Manchus living here, "Suyan" people.In the area inhabited by "Suyan" people, there are crisscrossing rivers and lakes, and abundant "fat and delicious carp".This fish can be up to tens or hundreds of kilograms.The "Suyan" people used nets and fish forks to catch the fish, and thencut off the fish skinand eat it in small pieces.This method of eating raw fish has been developed for thousands of years, and has evolved into the modern "raw fish".Raw fish uses fresh carp from the " " as the main ingredient, after being marinated with vinegar and fine salt, combined with various fresh seasonal vegetables and fragrant seasonings, it is tender and juicy, and not greasy.

Method

Main ingredients:carpone, weighing about more than three kilograms.Accessories:cucumberandbean sproutsin appropriate amount.Seasonings: old vinegar, salt, MSG,sugar，chilioil, green onion, ginger, garlic, coriander, fennel seeds,

method: 1. Wash the fish, use a sharp knife to cut the belly first, remove the internal organs.Cutheadfrom the root.2. Remove the fish skin and scales.Remember not to bring fish meat to the fish skin.3. Remove the excess fins and unpeeled meat from the fish body, wash it clean.4. Remove the bones from the fish body, cut into inch-long meat strips and put in a bowl, soak with enough old vinegar.Put it in the refrigerator for about half an hour.5. Remove the fish skin, wash it clean.Boil a little water in the pot, put the fish skin in the boiling water to blanch, then take it out.Put it in a cold basin.Drain and cut into threads for use.6. Wash the cucumber and cut it into threads for use.Boil water in the pot, cleangreen bean sproutsblanch, and then pull out and put in a cold basin.Pull out and squeeze out the water for use.7. Choose one slightly larger carp.Put the cucumber, green bean sprouts, marinated fish meat strips (pour the marinade into the fish), cut fish skin.Add salt, MSG, sugar, chopped green onions, ginger, garlic, coriander,chili oil(enough), fennel seeds, black pepper (optional), mustard oil (optional).Adjust the taste, serve.Sour and meaty

Brief introduction

Sour and meaty is a northeastern dish made with sour vegetables and pork belly, with a sour and spicy flavor, and rich in nutrients.

It is simple to operate and easy to learn.In Northeast China, there are two essential things: sour vegetables and the big stone used for pickling sour vegetables.This is also true for the poor, and even the wealthy.Zhang Zaiyuan's mansion had seven or eight sour vegetable pots, but they were often not enough.Zhang Zaiyuan's son, Zhang Xueyuan, a junior officer of the Chinese People's Liberation Army Navy, was the chief of staff, and at the end of his life, he most wanted to eat sour vegetables.Sour vegetables are also common in China, and can be found everywhere.Sichuan cuisineSour fishis one of them.It is a yellow-green sour fish, made fromcabbagemade ofjutegreen leaves, scientifically calledleafy greens, belonging to the pea family, biennial plants, for northeastern people, it is far away, strange, mysterious, rare, and expensive, and a must-have dish.MethodMain ingredients: sour fish, pork belly

Accessories: vermicelli, sea grapes

Seasonings: salt, chicken broth, cooking wine, chicken broth,pepperandmaking method: 1. Cook the pork belly, then cut it into pieces;2. Heat up the wok, add green onions, ginger, sea grapes, and sour fish, then add high-quality broth and cook for 5 minutes, then add vermicelli, add salt, chicken broth, and pepper, stir-fry until thick, and drizzle with a little sesame oil before serving.

Yang Family DuckBrief introduction

Yang Family Duck has a long history and is famous throughout the province.

It was founded in 1913 by Yang Yutian in, Jilin Province, and has a history of 86 years.

Yang Family Duck is golden brown, crispy and tender, fragrant and delicious, with unique craftsmanship.It uses plump duck meat, which is crispy and tender, fat but not greasy, and lean but not dry, and is loved by customers.

The store has been operating Peking duck for many years, and is run by a master of Peking duck, with characteristic duck skin and meat, which is crispy and tender, fatty but not greasy, and lean but not dry.The store has been awarded many titles, such as the first "Local Flavor Store" in Shenyang, and Yang Family Duck has been awarded "Flavor Product".

Historical and cultural backgroundYang Family Duck is made with fine ingredients and exquisite craftsmanship, with unique flavors.This traditional dish was created in 1913 by Yang Yutian from Hebei Province, and was originally called Yang Pie.Due to the booming business of Yang Pie, the store expanded its operation, and in 1950, it was moved to.To improve the single product, it added chicken silk cake.Since then, Yang Family Duck, chicken silk cake, and Yang Name have become famous throughout Northeast China.MethodYang Family Duck is made with warm water and flour. The temperature and amount of salt in the water change with the season.After the dough is made, it is flattened and baked in the oven.The finished product is round, flat, with distinct layers, crispy and tender, fragrant and delicious.Red, crispy on the outside and tender inside, fatty but not greasy, lean but not dry, highly favored by customers.The store has won numerous titles, including being named the first "Famous Local Restaurant" in Shenyang and "Famous Product" for hanging oven pies.

Historical and cultural significance

Yang's Hanging Oven Pies are made with carefully selected ingredients, meticulous craftsmanship, and unique styles, making them distinctive.This traditional flavor originated in 1913 when Yang Yutian, from Hebei, came to Taonan, Jilin, and established the business, originally named "Yang's Pies."Due to the thriving business of Yang's Big Pie Shop, the business expanded continuously, and in 1950, after liberation, it came to Shenyang.To improve the single product and add "Chicken Thread Hat"Chicken pies..From then on, Yang's Hanging Oven Pies and Chicken Pies became famous throughout Northeast China.

Method

Yang's Hanging Oven Pies are made with warm water dough, with the temperature of the water and the amount of salt adjusted according to the season.After rolling out the dough, it is baked in a charcoal oven, baked and then stamped, completely through the oven.The finished product is round and flat, with a tiger skin color, distinct layers, crispy outside and tender inside, with a fresh and fragrant aroma.