Heixi is the largest coal city in Northeast China and the top among Heilongjiang Province's "Four Major Coal Cities," a century-old comprehensive industrial city.

Main characteristicsDishesInclude: Chicken XiCold Noodles, Chicken Xi Hot Dish,TomatoesGrapesoup, Siberian White Fish Health Banquet, Li Family Hand Cut Meat, Chicken XiKung Pao Chicken, Chicken Xi SourTofu, Chicken XiShaved Noodles, Hulua Zhi Shi Fresh Fish, River Water Boiled Live Fish, Wild Vegetables,Rice Bean PorridgeSauerkrautElderberryPorkStewedFoodsNoodlesBean Sprouts, Smoked Arm Meat, Hengshan Crystal Stomach, Spicy Perilla Root, Longjiang Sea RiceFern Vegetables, Crystal Stomach, Five-color Shredded Noodles.

Chicken with MushroomsMushroom

Introduction

Chicken with Mushroomsis a famous northeast dish made from dried mushrooms,chicken meatand bean sprouts stewed together.Wild mushrooms are best, especially wild pine mushroom,the thin stemmed and small umbrella variety. Wild pine mushroom can highlight the freshness of chicken meat the most.A true delicacy.One of few home-cooked dishes in northeast Chinese cuisine that can compete with other high-end cuisines.MethodMain ingredientsJuvenile Chicken 750-1000 grams, Dried Mushrooms 75 grams (preferably wild pine mushroom from Northeast China)SeasoningsCilantro,

Ginger

Red Chili Pepper,

Bay Leaf,

Soy Sauce,

Rice Wine,Salt, Sugar, Edible OilSteps1. Clean the small chicken and cut into pieces;2. Soak mushrooms in warm water for 30 minutes, then wash them clean;3. Heat a pot with oil, add chicken pieces to stir-fry until they turn color, then add cilantro, ginger, bay leaf, red chili pepper, salt, soy sauce, sugar, rice wine, stir until the color is even, then add enough water and simmer for about ten minutes before adding mushrooms, cook over medium heat for thirty to forty minutes.Chicken Xi Cold Noodles

Introduction

A specialty snack of Heixi, a Korean ethnic traditional food. Fine and firm noodles are paired with icy sour cold noodle soup, making it unforgettable. Please come to Heixi and taste it.MianNoodles made from buckwheat flour or wheat flour (also corn flour, highland rice flour, elm bark powder can be used), mixed with starch and water, pressed into round noodles, boiled until cooked then immersed in cold water, served with braised beef slices, chili peppers, pickled vegetables, pear or apple slices, vinegar, sesame oil, etc., adding beef broth makes it.

According to folklore, on the fourth day of the first lunar month or birthdays, Koreans eat cold noodles for longevity and good fortune. Hence, cold noodles are also known as "longevity noodles".

Several decades ago, Heixi had dedicated noodle shops in bustling commercial areas with a particularly well-known shop named "Big Cold Noodles of Heixi". Despite changes over time, its name remains famous.

Cold Noodles have evolved and innovated in Heixi, broadening the range of ingredients while integrating local tastes into the Northeastern flavor.

For example, in Heixi, "cold noodles" not only refer to the noodle but also include accompanying dishes, a combination of main and side dishes. The raw materials are limited to buckwheat or wheat noodles.

MethodsThe Korean cold noodles are spicy-sour, while those from Heixi are more salty and sour, and beef broth has been replaced by soy sauce water. Some beef slices and fruit slices can be omitted.Buckwheat noodlesorwheatflour (also usingcornflour),sorghumrice, buckwheat, and other flours are mixed with starch, water is added to make a dough, which is pressed into roundnoodles, cooked until soft, then cooled in cold water, then seasoned with slices ofbeef, chili peppers, pickles,pearorappleslices, soy sauce,vinegar, and sesame oil before being served withbeef broth.In the past, Chaoxian people had a tradition of eating cold noodles on the fourth day of the first lunar month or when having a birthday, as it was believed that eating long and thin cold noodles would bring good fortune and longevity; thus, these noodles were also called "Longevity Noodles".

Historical Culture

Decades ago, Jixi had dedicated cold noodle restaurants. One in particular, located in the bustling commercial area, was especially renowned and known as "Jixi Big Cold Noodle". Despite changes over time in its location, it maintained its name and continued to be well-known.Cold noodles in Jixi have undergone evolution and innovation, broadening their ingredient selection range, incorporating local Northeastern tastes, and developing a strong regional flavor.For example, in Jixi, "cold noodle" not only refers to the noodles but also to the side dishes. The term is used for both the main dish and the accompaniments, as people often say "one cannot eat cold noodles without cold noodle dishes". The ingredients are limited to buckwheat and wheat noodles.

Preparation

Korean cold noodles have a spicy-sweet taste while Jixi's tend towards saltiness and acidity. Beef broth is replaced with soy sauce and water, and beef slices and fruit slices may be omitted.As for cold noodle dishes, the Korean ethnicity originally only had a few types of spicy pickled vegetables such as Chinese cabbage (also known as Jeongji).There are several spicy kimchi.However, Jixi's cold noodle dishes mainly rely on spicy mixed dishes, with over fifty varieties, including common vegetables, meats, and seafood. The basic taste is: spicy.After these modifications, authentic Korean cold noodles are not well-received by the people of Jixi.Those who have visited North Korea, South Korea, or Yanji in China always find that their local cold noodles lack flavor compared to those from Jixi.To Jixi people, Jixi's cold noodles are considered authentic.Of course, there is one thing about Jixi's cold noodles that remains unchanged: the processing process must be made fresh and eaten immediately to maintain freshness. This differs from some large cities where cold noodles are processed into dried products like instant noodles.Rainbow Noodle ShredsOverview

Rainbow noodle shreds are a famous snack in Northeast China, loved for their firm yet tender texture and delicious taste.

There are currently two main methods for making rainbow noodle shreds: manual and mechanized.

The method of manually making rainbow noodle shreds: first, boil water in a large iron pot. Adjust the temperature by adding cold water as needed.

Next, place an iron disc called a "xuanzi" (with a raised bottom) in it, wash it and apply a small amount of oil to the bottom.Then, add a small amountpotatostarch slurry into the xuanzi and submerge it in the boiling water. Spin it clockwise and counterclockwise several times to spread the slurry evenly.When the starch slurry meets heat and turns white, tilt the xuanzi so that the hot water from the pot enters. You can seenoodle sheetsgradually changing from white to transparent as they cook. Drain the water after a minute, then remove the cooked noodle sheet.After cooling in a cold bowl and draining, stack and press them flat to remove excess moisture.Despite their thinness, these noodles are very firm, almost like rubber bands, indicating their excellent texture. With bean sprouts,cucumbershreds, black fungus,

coriander, soy sauce, aged vinegar, and garlic paste as accompaniments, they offer a refreshing taste with a sweet finish.，Jixi Spicy DishesOverviewJixi spicy dishes are known as cold noodle dishes because they are often served with cold noodles. They evolved from traditional Korean spicy pickles but primarily feature spicy mixed dishes, with over fifty varieties including common vegetables, meats, and seafood. The basic taste is: spicy.Classic Spicy Dishes: Spicy Tofu Skin and Spicy Perilla Root are almost always ordered by diners in cold noodle shops.

In addition to these, there are also spicy

kelp

, spicy perilla root kelp, spicy tofu skin, spicy fish shreds, etc., totaling over fifty varieties.Historical Context

In Jixi, one type of cuisine has been loved by the people for several decades. This food became so popular that it even surpassed the selection of a city flower or emblem in terms of recognition and importance. It is known as "City Food" — it's cold noodles.Cold noodle shops existed in Jixi since the early days, with one shop in particular being renowned in bustling commercial areas, called "Jixi Big Cold Noodles." This establishment has undergone changes over time but retains its name and remains a well-known landmark.Over time, cold noodles in Jixi have evolved, expanding the range of ingredients available. They now incorporate local tastes, making them rich with regional flavor.For example, what is called "cold noodles" in Jixi includes both the noodles and the accompanying vegetables or meat dishes — it's a combination of main and side dishes.

Pork Braise with Vermicelli

OverviewPork braise with vermicelli has a long history and unique characteristics. It originated from Sichuan during the Tang Dynasty when General Xue Ren Gui had a preference for Sichuan cuisine.After being exiled to Northeast China, he brought this cuisine style with him and adapted it according to local tastes, creating what is now known as Northeastern cuisine.Preparation

1. Cut the pork belly into large pieces;

2. Chop the scallions and ginger into slices, keep the star anise and cloves ready;

3. Boil water in a pot, add the pork belly, remove any foam that rises to the surface once it boils again, then rinse the meat with warm water to clean off any blood residue.4. Heat oil in a pan, fry the scallions, ginger, star anise, and cloves until fragrant, then add the pork belly and stir-fry until evenly coated.5. Add cooking wine, soy sauce, and sugar, continue to stir-fry until well seasoned;

6. Pour in enough warm water to cover the pork belly, slightly more than used for braised pork, then bring it to a boil before switching to low heat and simmering for about an hour.

7. Rinse the vermicelli, no need to soften them fully as they should absorb flavors from the broth after cooking;8. Place the vermicelli in the pot, cover with a lid, bring it back to a boil over high heat and then simmer for another 15-20 minutes until the vermicelli is soft.Jia's Pig Hand

OverviewJia's pig hand is one of the famous dishes in Jixi with a rich history, widely loved by the people.It offers fatty meat without being greasy and has a refreshing taste that is hard to tire of, making it unique.Crystal StomachOverview

Crystal stomach is a special delicacy in Heilongjiang Province.There are two types of outer layers for crystal stomach: one made from pig intestine, the other from pig's small intestine.The crystal stomach does not rely on starch but uses meat skin to congeal into a clear jelly-like texture.

Preparation

Ingredients

100 kilograms of lean pork;50 kilograms of clean pig skin (hair removed);Add more water if necessary, bring to a boil over high heat, then simmer for one hour on low heat;

7,Fried Vermicelliwash thoroughly but do not soak until soft so that the noodles can better absorb the broth when added to the pot;

8, add the noodles to the pot, cover with a lid and bring to a boil over high heat, then simmer for about fifteen to twenty minutes or until the noodles are tender.

Li Family Hand-cut Pork Feet

Introduction

Li Family Hand-cut Pork Feet is one of the famous local delicacies in Jixi, with a long history and beloved by the masses.The meat is fatty but not greasy, refreshing to eat, and highly appealing, making it a distinctive dish.

Crystal Diced Pig's Intestine

Introduction

Crystal Diced Pig's Intestine is a specialty of Heilongjiang Province.It comes in two varieties; one made by stuffing piglarge intestineand the other with small intestines.Unlike traditional methods using starch, this dish uses meat skingelatinizationto form a clear texture.PreparationIngredients:100 kilograms of lean pork;

50 kilograms of clean and hairless pigskin.

Ingredients：

PorkLean Meat100 kg;Pork Skin(Clean, hairless) 50 kg;Fine salt2.5 kilograms;Monosodium glutamate (MSG)200 grams;Five-spice powder 200 grams;Cinnamon powder 200 grams;Large green onions 3 kilograms;Fresh ginger 2 kilograms;Sufficient sesame oil.

Preparation:

1. Raw material sorting: Use lean pork and small pork stomach.The ratio of fat to meat is 85% lean and 15% fat.Cut selected fat-free, soft fatty parts and elbow meat into thin slices measuring about 4-5 cm long, 3-4 cm wide, and 2-2.5 cm thick.

2. Boiling juice: Place pork skin in a clear water pot until half-cooked, then remove and cut into small cube pieces the size of yellow beans,Soybeansbefore returning to the pot with about 80 kilograms of water and boiling to a thick and sticky gel-like consistency.

3. Mixing: Pour the juice into a mixer and cool it to 40-50°C, then chop the green onions and ginger finely, add the meat slices and all auxiliary ingredients, mix them well.

4. Stuffing: UsePig's large intestineor small stomach, wash thoroughly and dry, stuff with filling until 80-90% full, tie up both ends of the large stomach with string, or sew the small stomach opening with bamboo needles.

5. Cooking: Rinse off any remaining filling liquid from the stuffed part, grip tightly and boil in a pot of boiling water on low heat for a long time, cook the large stomach for 3-3.5 hours and the small stomach for 2 hours before removing.

6. Smoking: Use the same method as with pine nuts, use a ratio of three parts sugar to one part sawdust in the smoking pot or smoker.Specifically, 3 kilograms of sugar and 1 kilogram of sawdust.Place the smoked small stomachs on a steaming tray, leaving intervals of 3-4 centimeters between them for better smoking.Smoke for 6-7 minutes before removing, cool and dry until no longer hot, remove bamboo needles if any, then it is ready.

Pig Slaughtering Feast

Introduction

The pig slaughtering feast originated as a dish eaten in Northeast China during the year-end pig slaughtering season.Nowadays, many places in Northeast China have establishments offering this feast, making it a major feature of local cuisine.In the past, slaughtering pigs was a significant event in rural areas. Whichever family slaughtered a pig would invite neighbors and friends to enjoy this feast.A traditional "pig slaughtering feast" is actually a series of dishes grouped together under one name.The preparation methods for modern "pig slaughtering feasts" have improved, offering a rich variety of flavors that cover almost all parts of the pig.Bones, head meat, hand-cut meat, five-spice meat,Pig's bloodintestines, pork intestine, pickled cabbage and meat, and "lantern hanging";Truly exquisite restaurants select "native pigs" from rural areas that are fed with grain and pig feed to ensure a natural, pure aroma.

Preparation

Main ingredients: 100 grams of fresh fatty pork, 150 grams of pig's blood, 50 grams of pig liver,Tofuskin 100 grams, pickled cabbage 100 grams, and a few strands of vermicelli.Seasonings:Pork fat, ginger, salt, green onions, coriander, Sichuan pepper, soy sauce, chili paste, monosodium glutamate (MSG).Steps: 1. Slice the cooked pork into thin pieces;It is best to add some bone meat as well.

Cut the cooked intestines and stomach into chunks;Slice the blood sausage diagonally.Clean the pickled cabbage, cut it into fine strips.Soak the dried tofu in hot water and slice it.2. Heat a wok over medium heat, add mixed oil, fry ginger pieces and green onion stalks until fragrant, then add pickled cabbage strips to release their flavor, pour inPig bonesbroth, cook the pork belly, stomach, vermicelli, and tofu slices together on low heat for about 7 minutes after boiling and skimming off foam.Add salt, pepper powder, cooking wine, soy sauce,Chicken essenceto the pot; continue simmering for another 7 minutes. Use a strainer to remove the cooked ingredients from the pot into a bowl of broth.3. Place the blood sausage in the pot and cook until it curls up. Remove with a strainer and place on top of the cooked ingredients in the bowl, add MSG to the remaining broth, stir, pour back into the bowl, sprinkle with coriander stalks, serve with garlic chive sauce.Chicken West Shave NoodlesIntroductionThe Chicken West Shaved Noodles have evolved from traditional shaved noodles with a preference for spiciness and boldness over saltiness since its development in several years. They are characterized by their "hot and spicy" flavor, reflecting the people of Jixi's love for spicy food.The noodles: Named after being shaved off with a knife, which gives them their name.The noodle slices, thick in the middle but thin on the edges, have sharp edges resembling willow leaves.They are smooth on the outside and chewy on the inside, soft yet not sticky, becoming increasingly delicious when chewed.

Spicy Soup: The spicy soup is made by simmering for several hours with dozens of seasonings and large quantities of

Red chili peppers

.Beef: The beef in the Chicken West Shaved Noodles is a specialty, marinated in hot oil until cooked, then boiled in the spicy soup for several hours to blend its flavor with the unique spiciness of the soup.

It is renowned for its "spicy" taste.Flour500 grams, large white fish 350 grams, finely chopped green onions 25 grams, finely chopped ginger 15 grams, sesame oil 25 grams,

Chicken broth50 grams.Preparation:

Mix flour with warm water to form a dough, divide into 90 portions.Remove fish bones and spines, cut the fish meat into rice-sized cubes, mix with finely chopped green onions, sesame oil, ginger, and chicken broth as filling.

Roll out the dough into wrappers, fill each with the stuffing in a dumpling shape, form petal edges, cook until fully cooked by boiling.White Fish Dumplings

Introduction

White fish dumplings are a specialty snack from Mishan using large white fish from Xingkai Lake. They have thin wrappers and big fillings with plenty of juice.The flavor is fresh, aromatic, and unique.

Preparation

(For 90 dumplings)

Flour 500 grams, large white fish 350 grams, finely chopped green onions 25 grams, finely chopped ginger 15 grams, sesame oil 25 grams,Chicken broth

50 grams.Preparation:

First, mix the flour with warm water to form a dough and divide it into 90 portions.

Remove fish bones and spines, cut the fish meat into rice-sized cubes, mix with finely chopped green onions, sesame oil, ginger, and chicken broth as filling.

Second, roll out each portion of dough into wrappers, fill with the stuffing to form dumplings, shape them with flower-like edges, cook until fully cooked by boiling.

Third, roll out the dough sheet into a wrapper, stuff it with filling and shape it like a dumpling.Then, pinch out flower edges.Cook in boiling water until done.