The Yelan Korean Autonomous Prefecture is the largest Korean gathering place in China.

MainSnacksIncluding:ApplesPearsAs well as, pickled vegetables, kimchi, andRice cakesAndCold noodlesAs well asDog meatAnd Yelan roastedBeefAnd ear-ming wine, rice wine, and glutinous rice.Yanjin cold noodlesIntroduction

Korean cold noodles (commonly known as Korean noodles) are a traditional ethnic food that is popular both domestically and internationally.

Especially,

Buckwheat noodlesAre renowned.Generally,Beef soupOrChicken soupWith chili peppers,Chinese cabbage, meat slices,Eggs,And cucumbers,Cilantro,Chili peppers,And MSG.When eating, first put a small amount of cold soup and the appropriateNoodlesIn the bowl, then add the ingredients, and finally pour the soup again.The noodles are fine and chewy, and the soup is refreshing and spicy.Authentic Korean cold noodles are typically eaten in the summer.Korean cold noodles are usually eaten in bowls, but they can also be served in plates, but the soup is relatively less.The preparation of cold noodles is to cook the noodles, then rinse the noodles in cold water, and then add salt,VinegarAndSoy sauceAnd add tomatoes, cucumbers, and otherGreensAs side dishes.When eating, mix the side dishes and noodles, and then add Korean pickled vegetables or kimchi, and enjoy.In terms of seasoning, most Korean cold noodles use Korean chili sauce, but some also useMustard sauce.As the saying goes: "Chili peppers are spicy, garlic is spicy, and mustard is spicy."When you have a cold or flu, eating mustard can immediately clear your nose.PreparationPreparation of Korean cold noodles: 1000 grams of buckwheat noodles,Potatoes1500 grams of potato starch, 600 grams of lean beef, 2500 grams of white cabbage, 500 grams of pears, 150 grams of egg shreds, 25 grams of sesame seeds, 50 grams of chili powder, 50 grams of minced garlic,3 grams of ginger, 600 grams of soy sauce,25 grams of vinegar, 15 grams of sesame oil, 50 grams of alkaline salt,100 grams of fine salt, 4 grams of MSG.

Features of Korean cold noodles: bright color, chewy and smooth noodles, and fragrant and delicious soup.

Preparation method: 1. Cut the beef into 250-gram pieces, rinse and put into a boiling pot, cook until 80% cooked, then add soy sauce and cook over low heat.2. Chop the green onions,CarrotsUse a knife to peel and scrape, then roast them over low heat, and pack them in a cloth bag, then put them in the pot where the beef is cooked.3. When the beef is cooked, take it out and let it cool, then cut it into 3-centimeter wide and 5-centimeter long thin slices.The broth from cooking the meat is filtered into a large basin, then add vinegar and MSG to make cold noodle soup. The weight of the soup is 5000 grams.4. Wash the white cabbage and remove the old and tough leaves, then cut it into 3-centimeter long strands, then add 30 grams of fine salt, 20 grams of chili powder, 30 grams of minced garlic, and 3 grams of ginger, then mix well and put it in a ceramic jar for natural fermentation for 2 days, then it becomes kimchi.5. Peel the pears, remove the stem, skin, and core, and cut them into thin slices for later use.30 grams of chili powder, 20 grams of minced garlic, and a little cold noodle soup are mixed to formA porridge-likeConsistency, which is the seasoning.6. Dissolve 30 grams of alkaline salt in warm water, then mix the two

FlourWell, and add 1250 grams of boiling water to form the dough.7. Press the noodles into the cold noodle machine, then put them into boiling water, cook until the surface is shiny, then use a large spoon to take them out, rinse with cold water, then put them in a basket to dry, and then cut them into about 50-centimeter long strips and roll them into a ball.8. Put the kimchi in the bowl, then pour 1 spoonful of seasoning, then add a few pieces of meat, 2-3 pieces of pear, and egg shreds, sprinkle with sesame seeds, and then pour cold noodle soup, and finally drizzle with sesame oil, and it is done.Rice cakeIntroductionRice cake is a kind of snack.Made with pigIntestine,Sweet potatoes,Rice flour,And seasonal vegetables, which are seasoned.A KoreanSnack, made with pigIntestine,Rice,

And glutinous rice,

Fresh

Pig blood.A popular snack in the local area.PreparationPreparation of rice cake: pigIntestine, rice, glutinous rice, fresh pig blood, shredded carrots, cooked vegetable oil, soy sauce, chopped green onions, fine salt, chili powder, rice broth, minced garlic, etc.Rice cake is a characteristic snack of Jilin Province, China.It is made with pig intestine, rice, glutinous rice, and fresh pig blood.One, made with pig intestines,rice,glutinous rice, freshpigbloodcooked with seasonings.It is a popular local snack.

Method

Ingredients for making rice intestines: pigintestinesrice, glutinous rice, pig skin, fresh pig blood, shredded cabbage, mature soybean oil, soy sauce, chopped green onions, fine salt, chili powder, meat broth, minced garlic in appropriate amounts.Rice intestines are a Korean-style snack from Jilin.It is made by boiling pig intestines, rice, glutinous rice, fresh pig blood, etc.Made with rice and pork intestines, hence the name "rice intestines".This method of preparation has a unique flavor and was popular among the people in the Northeast.Because rice intestines are very greasy, they are suitable for eating in the cold Northeast season to increase body heat.Features of rice intestines: thick pork flavor, soft and tender, delicious when dipped in sauce.

Method of preparation: 1.Pork intestinesClean with salt and vinegar, soak in cold water for about 2 hours, then cut into 1-meter-long pieces.2. Cabbage blanched in boiling water, cut into strips, pork skin cut into dices, fresh pork blood stirred into slurry, then filter out the blood.3. Rice and glutinous rice are washed together, add pork blood, cabbage,Pork fatdices, cooked soybeans, soy sauce, salt, chopped green onion, mix well.4. One end of the pork intestine is tied with twine, then add the prepared rice mixture into the intestine, tie again, boil in hot water pot, cook until fully cooked, then take out, cool and cut into slices, place in a dish, and then dip in sauce made with cooked soybeans, chili powder,porksoup, minced garlic, MSG.

KoreanSoy milk soup

Introduction

Korean soy milk soup is one of the distinctive dishes of the Korean people, with a rich soy flavor and a fresh and spicy taste, suitable for drinking with food or eating with rice.

Method

Ingredients: 30g fresh pork, 100g snow fish, 50g fresh mushrooms, 50g potatoesnoodles 100g Yellowbean sprouts 30g

white cabbage 75g, green leafy vegetables 50g, 1 egg, salad oil, Korean mustard, chili powder, MSG, salt

Method: First, mix salad oil, Korean mustard, chili powder, MSG, and salt in a wok, then add old soup and cook until open, then pour into a stone pot, add fresh pork, snow fish, fresh mushrooms, potatoes, noodles,yellow beansbean sprouts, white cabbage, cook until open, add green leafy vegetables.

Dog meatHot pot

Introduction

When you arrive in the Yanbian Korean autonomous prefecture, you can't eat dog meat.As in other places in China, dog meat hot pot is also popular here.Dog meat hot pot is a special type of hot pot, cooked with dog meat, dog offal and dog bones.Bone.Only fresh and spicy.This may be because Yanji is too cold, so dog meat is rich in nutrition and spicy.Eat all year round, best to eat in summer, and cure the cold!

Method

Ingredients: 3500g dog meat.Seasonings: 30g yellow wine,Korean coriander25g,Chinese parsley100g, 100g fragrant oil,chili oil150g,black pepper25g, 200g sesame paste, 100g garlic (white), 100g fermented tofu (red), 50g Korean vinegar, pickledKorean leekflower100g, 5g MSG, 40g salt, 30g green onion.

Method: 1. Take 3500g of dog meat with a weight of about 700g, and soak in water for 30 minutes, then drain the water;2. Put water in a large pot, put the washed dog meat into the pot and cook until boiling, then remove the foam;3. Then put the dog meat and Korean coriander into the pot, add enough water, cover the pot and cook over medium heat for 3 to 4 hours, until the skin is soft and the meat is separated from the bone;4. Take out the cooked dog meat, use your hands to tear it into strips and place it in a dish;5. Take 300g of dog bone, then put it in the pot to cook, the longer the cooking time, the whiter the soup, and the more delicious the flavor, the best color is milky white;6. Sesame paste and fermented tofu are added to cold water, and then stirred into sesame paste and fermented tofu.7. Sesame paste, fermented tofu, chili powder, Korean parsley, minced garlic, green onion, Korean vinegar, fragrant oil, MSG, and black pepper are all stored in small bowls for use.8. Place the cooked dog meat soup in the pot, then add the cooked red hot pot, add salt, MSG, and yellow wine.9. Place the cooked dog meat soup on the table, and add the sliced dog meat.10. Dip the cooked meat with the prepared sauce, and eat while drinking the soup in the pot.Korean steamed breadIntroductionKorean steamed bread is a famous traditional food of the Korean people. Because it is made by steaming rice dough and pounding it with a wooden mallet, it is named "steamed bread".

Korean steamed bread is generally divided into two types, one is made of glutinous rice, and the other is made of yellow rice.

The method of making Korean steamed bread is: first, soak the rice in water for a period of time, then take it out and put it in a steamer to steam until it is cooked, then put the cooked rice into a wooden or stone trough, and use a wooden mallet to pound repeatedly.

Usually two people stand opposite each other by the trough, alternate pounding, or one person pounds, and another person turns the dough to ensure uniform pounding.In this way, a fragrant, tender and chewy steamed bread is made.History and cultureKorean steamed bread is generally divided into two types, one is made of glutinous rice, and the other is made of yellow rice.The Korean people's love for steamed bread has a long history, and every major festival, such as New Year, birthday, wedding, and elderly birthday, steamed bread is a must-have dish.Therefore, when you see a woman happily making steamed bread at home, you know that there must be a big celebration.Steamed bread is not only for personal consumption or entertaining guests, but also a gift between friends and family.At the same time, steamed bread also has health benefits. Koreans say, "Eat steamed bread in summer, like eating ginseng", which shows that it has health benefits.The history of steamed bread is quite long, there are records in the 18th-century Korean documents, at that time steamed bread was called " ", which can be seen in the Korean museums and Korean traditional diet research institutes, and there are hundreds of years old porcelain and special utensils for making steamed bread.

There are also steamed bread scenes in the wall paintings of the Korean peninsula.

During the Korean dynasty, the Korean steamed bread culture reached its peak.Method(1) First, wash the glutinous rice and soak it in water for more than ten hours until the rice grains can be easily pinched, then drain the rice.(2) Then, steam the rice in a steamer for more than half an hour.(3) Then, put the steamed glutinous rice on a cutting board, use a wooden mallet to pound while turning, and use water to wipe the cutting board, otherwise the steamed bread will stick to the cutting board and cannot be turned, the more evenly the better.Until the rice grains are no longer visible.(4) Finally, sprinkle with soy bean paste or cooked soybean flour, and you can eat it.

Those who like sweets can add sugar, and those who like salt can add salt.This steamed bread is sticky, delicious and fragrant.Rice cakeIntroductionRice cake is a traditional Korean food, which is made by steaming rice flour and pounding it with a wooden mallet, so it is called "rice cake".

Rice cake is generally divided into two types, one is made of glutinous rice, and the other is made of yellow rice.

The method of making rice cake is: first, soak the rice in water for a period of time, then take it out and put it in a steamer to steam until it is cooked, then put the cooked rice into a wooden or stone trough, and use a wooden mallet to pound repeatedly.

In this way, a fragrant, tender and chewy rice cake is made.

(3) After steaming the glutinous rice, place it on a cutting board and beat with a wooden mallet while turning, and use water to wipe the cutting board, otherwise the steamed rice will stick to the cutting board and cannot be turned. The better the rice is beaten uniformly.Generally, it is best to beat until the rice grains are no longer visible.

(4) Finally, sprinkle with bean paste or cooked bean powder to eat.Those who like sweet food can dip it in sugar;Those who like salty food can add salt.This steamed rice is sticky, delicious, and has a refreshing flavor.

Pancakes

Introduction

Pancakes are made by pounding steamed rice dough into small pieces, thensmall beansandpeasand sesame,dates,and sugar, etc., to formdumplingslike, which tastes delicious.

Method

Ingredients: 3 eggs,Low-gluten flour90g auxiliary materials:Meat floss30g seasoning: 1g salt,Sugar60g,SaladSauceas needed, 45ml vegetable oil

Instructions: 1. Crack eggs into a bowl, add sugar and saltBeat with an electric beater (pay attention to beating until the egg liquid is very delicate and white, and when the beater is lifted, the egg liquid on the beater can hang for a few seconds before slowly dripping, and the egg liquid dripping into the bowl has a very obvious trace and will not merge with the egg liquid in the bowl, the beater top can hang 2 to 3 centimeters of egg liquid will not drip)Sift three times the flour into the egg liquid and mix well (first sift in one-third of the flour and mix well, then sift in another one-third, mix well, then sift in the remaining flour and mix well)

Scoop about one-third of the mixed dough into another bowl, and gradually add vegetable oil and mix well

Then pour back into the previous dough and mix well

Flat bottom panHeat, wipe the bottom of the pan with a kitchen paper and a little vegetable oil, then scoop a small amount of dough into the panThe dough will flow outwards and form a circular pancake, small fire, fry until the surface of the pancake has small holes and the dough is firm

Flip, fry the other side until slightly golden, the fried pancake can be eaten directly, or the pancake can be cooled, spread with salad dressing, and put meat floss into it, which is more delicious

CakeIntroductionCake, Manchu flavorCakeswere offered to the gods during the old lunar calendar's third month sacrifices.History and Culture

Cake is the New Year's

breakfastin the evening of New Year's Eve, every family is busy makingcakesWhen the New Year's morning, men and women and old people all gather together, eat the freshly made cakes, looking forward to a prosperous new year.Now cakes have become a popular local four-season food.

How to make

Method: Use sticky rice or yellow rice, wash with water, and make a fine salty bean paste with yellow beans, roasted and ground.

Cook the sticky rice in a wooden trough, and use a wooden hammer to lightly mash it into a mud-like texture, and pour it onto a prepared stone slab, and then use a wooden hammer to lightly hit it into a dough.While beating, use a person to gently pull it aside, so that the thickness is uniform, after being beaten, sprinkle with bean paste and eat.The first person to beat it is called "scratch cake", usually not used for offering.After the second beating, the stone slab surface is clean, so it can be used.

Fu Lin Garden Dumplings

IntroductionFu Lin Garden Dumplings, with exquisite ingredients and careful craftsmanship.It uses refined flour to make dough, chooses rib meat as filling, uses fresh bone marrow soup to make filling, and adds ten kinds of fine seasonings.DumplingsFresh and savory, tender and soft, thin and translucent, rich and authentic soup, delicious and not greasy.MethodMain ingredients: 1000g flour, 600g warm water, 700g porkFive-flavor pork

280g,Skin160g, crab meat, 40g crab yellow, 40g soy sauce, 100g pork oil.

Auxiliary materials: 6g cooking wine, 8g fragrant oil, 5g white sugar, 5g scallion, 5g ginger, 15g salt, 1g black pepper, 1g flavor,

Dumpling: Fresh, fragrant, tender, thin and translucent, rich soup, delicious and not greasy.

Method: 1. Mix flour with water and knead thoroughly, and let it stand for a while.2. Chop the pork into meat puree, chop the crab meat into pieces, heat the pork oil in a pot, and sauté the crab meat, crab yellow, and ginger until the crab oil is fragrant, and mix with the meat puree, skin, soy sauce, and cooking wine.3. Roll out the dough into long strips, and pinch into 4 pieces per 50g, and flatten into circles, add filling and pinch into dumpling shape, and steam with a steamer for 10 minutes.Stir-fried FishIntroductionStir-fried Fish, a long-standing dish, "Stir-fried Fish" has similar preparation and eating methods to hot pot.The vendor takes fresh live fish, kills and processes it, and puts it in a soup with rich flavor, and the diners can add green vegetables,mushroomsand

tofu

If the diners like spicy, they can also add a certain amount of homemadechili sauceto the soup, which tastes delicious and brings the feeling of going back to rural Northeast.Rolling and eating at the stove, eating hometown food, not eating is not known, once eaten will not forget!MethodMain ingredients:Sea bassAuxiliary materials: scallion, ginger, garlic, dates,Chinese dateandpeachs, plus 1 gram of salt, 1 gram of flavor, 40 grams of soy sauce, 10 grams of vinegar, 10 grams of sesame oil, 10 grams of mushroom soy sauce, 10 grams of bean sprout, 10 grams of cinnamon powder, 10 grams of star anise powder, 10 grams of cinnamon powder.Making: 1. Wash the fish, cut it into large pieces, chop scallion, ginger, and garlic, and make a fine sauce with dried Chinese date and add water.2. Heat the oil in a pot, and add scallion, ginger, garlic, Chinese date sauce, cinnamon powder, star anise powder, cinnamon powder, soy sauce, sugar, salt, flavor, vinegar, sesame oil, and mushroom soy sauce, and add a certain amount of

high-quality soupThen add dates, Chinese date, dried Chinese date, dried Chinese date and dried Chinese date.7. Cook until the soup boils, and then add the fish.8. Cook for 25-30 minutes over medium heat. When eating, you can also fry some bean curd and green vegetables.Korean Cold NoodlesIntroductionKorean Cold Noodles (also known as Korean Noodles, Korean Cold Noodles) are a traditional ethnic food that is popular both domestically and internationally.Among them, buckwheat noodles are particularly famous.

Generally, it uses beef broth or chicken broth, and adds spicy cabbage, meat slices, eggs, cucumber, pear, etc.

When eating, first put a small amount of soup and noodles in the bowl, then add the ingredients, and finally pour soup again.

Noodles are typically cut into 4 pieces.4. Mix the noodles, sticky rice, and flour into a bowl with water, and knead the dough by adding a little alkaline agent.5. Then use a dough press to quickly press the dough into noodles [you can also buy ready-made buckwheat noodles].6. After the noodles are cooked, add them to the boiling water and cook for 40-65 seconds, and quickly scoop them out.7. Finally, put the noodles in cold water to cool, and then arrange them in a bowl.

Method

Ingredients: approximately four-fifths of buckwheat flour, six-fifths of starch, beef, seasonal vegetables, pear, green onions,carrotsetc., in appropriate amounts.Chili powder, sesame oil, sesame, fine salt, MSG, alkaline, vinegar, soy sauce, etc., in appropriate amounts.

Method of making: 1. Cut the beef into large pieces and wash it with cool water, put it in a pot and boil it over high heat, then remove the floating blood foam, and then add soy sauce and salt. At this time, you can also simmer it over low heat.2. In another pot, put chopped green onions and carrots in a special small cloth bag and put it in the pot. When the beef is fully cooked, remove and place on a cutting board, and then cut into strands when it cools.Pour thin egg liquid into the frying pan over low heat to form a shape, then turn it over to make an egg skin, and cut into strands to use.Beef cut into slices, boiled eggs cut in half to use, cucumber cut into strands to use.1 pear, cut into a few strands, and the remaining part squeeze into juice for later use.3. After filtering the beef soup, cool it, and put it in a container for later use.4. Mix buckwheat flour and starch in a certain proportion in a bowl, cook with boiling water to make a slightly hard dough, add appropriate amount of alkali, and knead, then form into round strands, and put it into a special extruder to quickly press into noodles [you can also buy finished buckwheat noodles directly].5. Then boil water, and put the noodles in the pot to cook for 40-65 seconds, and quickly take them out.After the noodles are cooked, put them in cold water to cool and drain, then form into a ball and place in the center of the bowl.Arrange carrots (a little), cucumbers (a little), pear strands on the dough in order, and drizzle with Korean chili sauce, and add a little white cabbage, and stack them in a tower shape;Four to five slices of cooked beef, half a boiled egg, and a little egg skin strands on the side;Sprinkle sesame,seaweedstrips, a little white sugar, sesame oil, peanuts, and finally pour in beef broth, and add the pear juice that was squeezed earlier.6. If the buckwheat is long, use scissors to cut it in a cross shape and mix it to eat.