Jiaosi is located in the northeastern part of Heilongjiang Province, a former industrial base, and has the largest wetland in Asia, the Three Rivers National Nature Reserve.

FeaturesSnacksIncluding: Fudian large mahu fish roe, sturgeon locustFish roeAndYellow milletCutCakeAnd white fish (Faro)

KoreanCold noodles

Introduction

Korean cold noodles are a snack in Jiaosi and other northeastern areas, known for their unique flavor both domestically and internationally.Main ingredients include: buckwheat flour,wheatnoodles and starch, as well ascornnoodles,andjob's tears and mung bean starch.In addition tobeefsoup orchickensoup, thennoodles, addpepper,chili,beef slices,eggs,apples,slices, and various seasonings such assesame oil.Cold noodles are both cool and refreshing, as well as sweet and fresh.Therefore, Korean people not only like cold noodles in the hot summer, but also like cold noodles in the cold winter.In the past, Korean people would eat cold noodles on the fourth day of the new year, or on their birthdays. According to folk legends, eating long, thin cold noodles would bring a long life, good luck, and prosperity, so cold noodles are also known as "longevity noodles."

More importantly, Korean people have made many improvements to cold noodles, using various herbs to cook and then add to the cold noodle soup.Therefore, eating cold noodles in the summer not only has a refreshing effect, but also helps to dispel the heat.Pine nut roasted deer tendons

Introduction

Pine nut roasted deer tendons, use deer tendons from Mei flower deer, pine nuts, onion,

gingerandgreen pepper,onion.Cooking method: Soak the deer tendons for more than four hours;After heating the oil, add onion, ginger, and sauté until fragrant, then add the deer tendons;After the deer tendons are soft, add green pepper, onion, and pine nuts;Thicken and cook.Features: Red and tender, deer tendons are tender, with strong strengthening and bone-building properties.Sticky bean pasteIntroductionSticky bean paste, also known as

soybean

paste or bean paste.

It is a food originating from the Manchu people,bean paste.The Manchu people traditionally like sticky foods, which are beneficial for outdoor activities in cold weather, such as hunting and chopping wood.Currently, sticky bean paste is very common in many northern regions of China and is an indispensable part of the winter table.Sticky bean paste is usually made in winter and then stored outdoors in a jar for the winter.All the production processes are natural, and are a model of traditional natural foods.Sticky bean paste is not only nutritious, but also contains ancient cultural inheritance, which iscoarse grainsfine flour.History and cultureSticky bean paste was originally used as a sacrificial offering to ancestors, and also as food for hunting.Later, Nurhaci led his army during the war, and sticky bean paste became the army's food in winter.It can be said that sticky bean paste has played a significant role in half of the Qing Dynasty's territory.

Cooking method

Making:First step "soaking": The process of making sticky bean paste is to first soak the large yellow millet for half a day, then wash off the sand, and call it "soaking." After that, dry it and grind it into flour, then mix it with cold water and make dough, like makingwhite flour

dumpling

dough.

After fermentation, start kneading with your hands.This step is crucial for the success of making sticky bean paste, and also affects the flavor and color, so the requirements for the dough maker are high.Generally, traditional dough makers are families with good appearance and a gentle and kind personality. It is said that the dough made in this way is as beautiful as the person who made it, with a smooth and sweet taste, and a golden color.The second step is to make the filling.Cutredkidney beans

orgreen beansinto cooked (do not break the skin), mash into bean paste, and add a little sugar, then form into small balls the size of walnuts, and set aside.This step is crucial, and the moisture and fire used to cook the beans are very important. If it dries out or becomes too watery, the filling will fail.The third step is to cook the dough.After making the dough, add the cooked beans and cook for 1-2 hours.Finally, the sticky bean paste is ready.Corn porridgeIntroduction

Large corn particles, northeastern people also call it corn, corn needs to be pre-soaked to absorb water and expand, and then cook, when cooking add some soybeans together, the resulting porridge is very delicious.When cooking porridge, do not add alkaline substances, although it saves time, but it will damage the nutrition.1, heat the pot, add oil, add chopped green onions, ginger, and sauté, then add deer tendons, after opening the pot for 20 minutes, chop the deer tendons, remove the bones, and add the soup to simmer and cook for 1-2 hours.96. Ice fish slicesLeaves (specifically, tamarisk leaves) in a potIntroductionRefreshing "ice fish slices" made with winter or artificially refrigerated fish such as Jero, thin-scaled fish, grass fish, or dog fish, and cut into 6x2 cm and 0.2 cm slices, which resembles the wood cutting tool creating wood chips.Add chili oil, green onions, and rice vinegar, the cool, spicy, sour and fragrant taste is simply irresistible.

Mix fishIntroductionMix fish is a must-have snack for festivals and entertaining guests in Fudian, which is made by using fresh fish such as carp, trout, Jero, thin-scaled fish, or dog fish, peeling and removing the skin, and then cutting the fish meat into 6x2 cm and 0.2 cm slices.

Add blood, and then add

chivesandlettuceand 0.2 cm thin slices, and add appropriate amount of chili oil, green onions, salt, and MSG.This cold and refreshing, spicy, sour, and fragrant dish is a must-have snack in Fudian.Big corn porridgeIntroductionLarge corn particles, northeastern people also call it big corn, big corn needs to be pre-soaked to absorb water and expand, and then cook, when cooking add some soybeans together, the resulting porridge is very delicious.When cooking porridge, do not add alkaline substances, although it saves time, but it will damage the nutrition.Eat, adding a flavor of " " ( )

Fish fillet, similar to Jiang Hezhu

Introduction

The Hezhu people of China have only around 1400 people (in 1982), mainly distributed in the counties of Dongjiang, Raohe, and Fudian in Heilongjiang, living along the river.Hunting and fishing are the main sources of income, with fish being the primary food, and a unique skill for cooking fish dishes.In Hezhu fishing villages, this dish is often used to entertain guests, with the original flavor and authentic local flavor.

Method

(1) Peel and cut the fresh fish into thin slices, and place it in a bowl.

(2) Use salt,VinegarandChili oilto eat, with a very fresh and delicious taste, a good appetizer.

Stewed flower fish

Introduction

Stewed flower fish is white in color, with a fresh and delicious broth, and tender meat.The flavor of stewed flower fish is blended withChicken soupcreating a rich and fragrant aroma, and the pure white broth enhances appetite, resulting in a delicious northeastern specialty.First, clean the stewed flower fish, then put it in chicken soup, add auxiliary seasonings, and cook on the fire, then add ancient moon noodles and vinegar to make a sour and spicy flavor.

Fried fish whiskers

Introduction

"Fish cannot be called fish without going to sea, and you cannot taste fried fish whiskers without visiting a Hezhu home," fried fish whiskers are a delicious specialty of the Hezhu people, which is to cut fresh and tender fish into fish silk, and add sugar and other seasonings to stir-fry into " ".Fried fish whiskers are a good appetizer, with a delicious taste.If you addLeeksdumplingsto it, the taste will be very delicious and flavorful.Fried fish whiskers are also easy to store, place them in a jar, and store them in a cellar, which is very convenient to take out and eat.Method

Main ingredients:

Carp(Fresh, large and fat carp is the best main ingredient).Ingredients: green onions, ginger, mountainpeppers, peppers, fragrant leaves, salt,MSGSichuan peppercorns, fragrant leaves, salt,Method:1, heat the pot, add oil, add green onions, ginger, mountain peppers, peppers, fragrant leaves, and add water. Place the fish in the pot, after boiling, add salt and MSG.

2, after boiling for 20 minutes, chop and deboned the fish, then slowly stir-fry for 1-2 hours before eating.

Thin sliced fish

Introduction

"Frosty and refreshing" thin sliced fish, which is made from fresh fish such as Jialo, small-scaled fish,

grass carp

and dog fish, or winter, or artificially refrigerated, and cut into 6x2 cm and 0.2 cm thin slices, resembling the woodworker's tool for shaving wood, which also known as "ice frost fish".Add chili oil,Leeksand vinegar, as well asRice vinegarThe refreshing, spicy, sour and fragrant taste is simply irresistible, allowing you to enjoy a unique and delicious experience.Mixed fresh fishIntroductionMixed fresh fish is a local specialty in Fudian, which is made from fresh fish such as carp, trout, Jialo, small-scaled fish, etc., that has been caught from the river, then

Blood

is removed, and the meat is cut into strips, then soaked in rice vinegar for a while, and then mixed with cut

Cucumberstrips, blanched land strips, and greenbean sproutsand add appropriate chili oil,coriandersalt, sugar, etc. seasoning, and can be made into a sour, spicy, fresh, cool and delicious fresh fish dish. This dish was a famous appetizer in the early days, and has now become an indispensable delicacy in festivals and banquets, attracting countless domestic and foreign tourists to enjoy, so it has the reputation of "the first dish in the world".Rice with cornIntroductionLarge corn particles, which are also called rice with corn in Northeast China. Rice with corn needs to be pre-soaked to fully absorb water and expand, then cook. After boiling, put it in the pot, and slowly simmer until it becomes soft. When cooking rice with corn, add some beans together, and the resulting rice has a unique flavor. When cooking rice with corn, do not add alkali, although it can save time, but it will damage the nutrition.

Coarse corn gritsPorridge

Introduction

Large corn kernels, commonly called "da zha" in Northeast China. Da zha needs to be pre-soaked to allow it to fully absorb water and expand before cooking into porridge. After adding to the pot,RoastOpen, cook over low heat until soft. While soaking the da zha, add some adzuki beans to soak together. The resulting porridge has a unique flavor. When cooking porridge, do not add alkaline ingredients, although it saves time, but it will destroy the nutrients.