Suihua is located in the central and southern part of Heilongjiang Province, on the Hulan River in the Songnen Plain, one of the six major transportation hubs for passenger and cargo in the province, with the title of Northern China's Photovoltaic Industry City.

CharacteristicsSnacksThere are: A Bite of PorkPorkskinFrozen, Ming Water Smile Open, Hand-pulledBao,Steamed BloodTofu,Ming Water Yulin, Chicken Neck, Wang Cai Nasty Butchering Hot Pot, Sil Zhu Column Cold NoodlesCold NoodlesCornmeal Cake, Ming Water Year Cake,Sweet Cornmeal Cake,Ming WaterYear Cake,Glutinous Rice Cake,,Pot Stewed Dog MeatStewedDog Meat, Northern Heilongjiang Pickled Cabbage Soup, Hai Lun Pot Kung Pao Chicken,Beef Steamed Dumplings,,Sesame Turnip Filling Pie,,Ming Water Grilled Lamb Leg, Garlic SmokedOliveFried Pork Ribs,Flavorful GrilledRibBones,Garlic Mud Blood Sausage, An Da Pot Stewed EggplantBox.

Sil Zhu Column Cold Noodles

Introduction

Cold noodles are a traditional food of the Korean ethnic group and are made by mixing buckwheat flour or wheat flour (or cornmeal, sorghum, or whitebark flour) with starch in water, pressing it into round noodles, boiling them until cooked, and then soaking them in cold water. Sliced beef, chili peppers, kimchi, pear or apple slices, vinegar, and other condiments are added, along with beef broth to make the dish.Previously, Han people called this cold noodle dish "Huo Le Noodle" because of the wooden container used for pressing it.In the past, there was a tradition among the Korean ethnic group to eat cold noodles on the fourth day of the first lunar month or during birthdays. According to folklore, eating thin and long cold noodles on this day would bring good fortune, longevity, and a long life, so the dish is also known as "Longevity Noodles."Where lies the charm of cold noodles?It all lies in its tender texture, refreshing taste, and smoothness that lingers in your throat. The combination of spiciness and saltiness with a hint of sweetness instantly stimulates saliva production, enhancing appetite when paired with cold noodle dishes.The more you eat, the spicier it gets, and the more you want to eat, until the taste permeates your heart and soul, leaving a lingering aftertaste, providing a delicious experience.Additionally, cold noodles are economical and affordable for ordinary people.PreparationIngredients:Pineapple chunks,Cucumber strips,Grilled beef slices,Cold noodles (available in supermarkets).Korean pickles and specialized noodle sauce.Method: Soak the cold noodles bought from the supermarket for one minute in boiling water, then rinse them with cold water. Place them in prepared noodle sauce, and add various seasonings including pineapple chunks, grilled beef slices, Korean pickles, cucumber strips, cilantro, and a few sesame seeds if you want to increase nutrition. Boil an egg separately.This will result in delicious Korean-style cold noodles. If interested, try making them yourself.A slice, saucevinegarand other condiments are addedbeef brothto make it.Previously, Han people called cold noodles "Huluo Mian" because they saw the tool for pressing cold noodles as a wooden box.In the past, Chaoxian have the tradition of eating cold noodles on Lunar New Year's Day or birthdays. According to folk legends, eating thin and long cold noodles on this day would bring longevity and good fortune, so it is also known as "Longevity Noodles".

Where lies the charm of cold noodles?It all lies in its tender texture when eaten, with a cool and light taste, slippery and smooth. The spiciness and saltiness complement a slight sweetness, immediately triggering saliva.The more you eat, the spicier it gets, the more you want to eat until it leaves an indelible impression on your heart and lungs, with lingering aftertaste, offering a rich pleasure.Moreover, cold noodles are economical and practical, suitable for ordinary people.

Makes

Ingredients:pineapplechunks,cucumberslices,braised beef, packaged cold noodles (available at supermarkets).Korean pickled cabbage and special sauce.

Procedure: Put the packaged cold noodles in boiling water for one minute, then remove them and filter with cold water. Place them in prepared sauce and add various condiments including pineapple chunks, braised beef slices, Korean pickled cabbage, cucumber strips andcoriander. Additionally, to increase nutrition, you can also add a small amount of sesame seeds, as well as boiled eggs.This way, the sweet and sour Korean cold noodles are ready. You can try making it yourself if you're interested.Main ingredients: dog meat (500 grams) Auxiliary materials: mint (100 grams) cardamom (10 grams)Preparation method: 1. Cut the hind leg of the dog into 4 cm square pieces, rinse with water and drain dry for use.

Kimchi of North Korea: Take onehead of Chinese cabbage,peel off several leaves, then sprinkle salt on their surfaces, and let it marinate for two hours.After two hours, cut the marinated Chinese cabbage leaves, add an appropriate amount of salt,chicken essence,monosodium glutamate (MSG), scallions, ginger paste, garlic mud, and chili powder, mix well, then let it sit for a little while before making Kimchi.North Lin Acidified Cabbage SoupIntroduction

North Lin Acidified Cabbage Soup is one of the local specialties in Suhei.

The salt should be added twice: once to the pork ribs and once to the acidified cabbage. After mixing, adjust the taste with hot water if it’s too salty or add more salt if it’s too bland.

Since the soup mainly consists of the acidified cabbage, the broth is just right. Pork ribs can be seasoned with garlic sauce and soy sauce.Makes: 1Ingredients: 2 pounds pork ribs, 3 bags (250 grams each) of pickled Chinese cabbage, oil, one scallion cut into some sections and some chopped scallions, several slices of ginger, a half head of garlic minced, two cloves of star anise, dozens of grains of Sichuan pepper, a little bit of rock sugar, 1 tablespoon (15 ml) light soy sauce, salt, MSG.Steps: 1. Clean the pork ribs and put them in a pot with cold water; avoid adding more water later, so add enough at once;2. Put the scallion sections, ginger slices, star anise, and Sichuan pepper into the pot. Bring to a boil, then skim off the foam and remove the Sichuan pepper seeds. Reduce heat and simmer with a cover for about 40-60 minutes until cooked.

3. When the pork is nearly done, add some salt and rock sugar, switch to medium heat and continue cooking.

4. In another wok, heat up oil and add the chopped scallions and ginger slices. Add the pickled Chinese cabbage and minced garlic, stir-fry for about 5 minutes until cooked through; season with salt when needed.5. Transfer the cooked pork ribs into the pot of pickled cabbage along with its broth (if too much broth is left, reserve some to cook noodles). Remove the scallion sections and simmer on medium heat for 5 more minutes.6. Add MSG before serving.An Da Braised Eggplant RollIntroduction

An Da Braised Eggplant Roll is one of the popular home-cooked dishes in the region.Mince meat should be placed in a small bowl, then add chopped scallions and ginger, beaten egg, cooking oil, Sichuan pepper powder, star anise powder,mace, light soy sauce, sesame oil, chicken essence, stir well in one direction until it is well mixed.Makes: 1Steps: 1. Place the prepared eggplant rolls into a pot of water; fill to just cover the stack;2. Bring to a boil over high heat and remove the foam;3. Add red chili peppers, ginger slices, star anise pieces;4. Add an appropriate amount of light soy sauce (for coloring) and salt (less than usual since there is already some in the meat filling).5. Reduce heat, cover, and slowly simmer until the sauce thickens.

6. Remove the cooked eggplant rolls from the pot and serve with the remaining sauce poured over them.

Pot-Braised Dog Meat

IntroductionPot-braised dog meat is a in many parts of Northeast China.The dish has a golden red color, an aromatic fragrance, rich sauce, tender texture, and is both nourishing and delicious.Dog meat not only contains high protein content but also superior quality proteins with large amounts of globulin, which can significantly enhance the body's resistance to diseases and cell vitality as well as organ functions.Eating dog meat can strengthen physical strength, improve digestion, promote blood circulation, and enhance sexual function.Dog meat is beneficial for elderly people suffering from weakness such as incomplete urination, cold limbs, and lack of spirit.

It also helps to enhance resistance against the cold during winter.

Traditional Chinese medicine believes that dog meat has the effects of warming up the kidneys, strengthening energy, and enriching blood and flesh.Makes: 1Ingredients: 500 grams of dog hind leg meat, 100 grams of mint leaves,10 grams of star anise, a little sugar,salt.Steps: 1. Cut the dog hind leg meat into 4 cm square pieces, rinse under water and drain.2. Clean the mint leaves and set aside.

3. In a wok on high heat, add cooking oil until it is seven-tenths hot, then add the star anise, Sichuan pepper, dried red chili peppers, minced scallions, minced ginger, light soy sauce. Once fragrant, add the dog meat and stir-fry for 20 minutes.

4. Add meat broth to bring to a boil, then transfer the dog meat with its broth into a clay pot.

5. Add alcohol twice during slow cooking over low heat for one hour until the sauce thickens. Remove from heat and add mint leaves before serving.Slaughtering Pig StewIntroductionSlaughtering pig stew is originally a type of boiled dish eaten around the Lunar New Year in rural areas.Today, many places offer this as a specialty food, forming an important part of Northeastern cuisine.In the past, slaughtering pigs was a major event. No matter which family slaughtered the pig, they would invite friends and relatives to have this dish.True "slaughtered pig stew" is actually a collection of various dishes.The preparation method has been improved over time while maintaining its original flavor, including almost all parts of the pig such as bones,head meat

, hand-sliced pork, fatty pork belly, and pig's blood.

2. Wash and prepare fresh mint leaves.

3. In a wok over medium heat, add vegetable oil until it is about seven-tenths hot, then add Sichuan pepper, star anise, cardamom,cane sugar. Add salt, dried chili peppers, chopped ginger and garlic, and soy sauce. After cooking out the fragrance, add dog meat and stir-fry for 20 minutes, then pour in broth to bring to a boil.Then transfer the dog meat with the broth into a sand pot.4. Place the sand pot over low heat, adding liquor twice until the sauce thickens after an hour. Turn off the heat and add mint before serving.Butcher's dishIntroductionButcher's dish originated as a type of stew eaten in rural areas during the year-end preparation for slaughtering pigs.

In many parts of Northeast China, butcher's dishes have become a significant feature of local cuisine.

In the past, slaughtering a pig was considered an important event where friends and family were invited to share in the meal.

A traditional "Butcher's dish" is actually a series of multiple dishes combined together.Improvements have been made to the preparation methods while maintaining the original taste. Now almost every part of the pig can be made into a dish.Pork bone, head meat, hand-pulled meat,pork belly, blood, corn pancakeshould not be too sweet, a light flavor is enough to highlight the natural fragrance of corn;stir-fried meat segments. One of the famous dishes in Northeast China.Due to its preparation method involving coating with potato flour and frying in oil, it's also called "Pot-fried Meat". Most diners have tried it.Intestines, pickled mustard greens, and "lantern hangs";Additionally, truly refined restaurants select pigs from rural areas raised on grains and pig forage; these pigs have the purest natural meat aroma.

Preparation

Main ingredients: fresh fattypork100 grams, blood tofu 150 grams,liver50 grams, porkintestine50 grams,white beanscurd100 grams, pickled mustard greens100 grams,mung bean noodlesvarious.Seasonings:lard, ginger, salt, spring onions, coriander, Sichuan pepper powder, soy sauce, chili paste.

Steps: 1. Slice cooked pork belly into pieces;Better to add some bone meat as well;Slice cooked pork intestine into chunks;Cut blood sausage diagonally into slices;Wash pickled mustard greens and cut them finely;Soak dried bean vermicelli in hot water, then cut it into long pieces;Cube frozen tofu.2. Place the pan on fire, add blended oil and heat, put ginger slices and spring onion stalks to fry until fragrant, then add pickled mustard greens and stir-fry until flavorful, pour inbone broth,add cooked pork belly, pork intestine, bean vermicelli and frozen tofu, bring to a boil and skim off the foam, season withfine salt,white pepper, cooking wine, soy sauce, chicken essence, etc., simmer for about 7 minutes on low heat, use a strainer to remove the cooked ingredients from the pot, place them in the soup.3. Add blood sausage into the pot, boil until the slices curl up, then use a strainer to take them out and put them on top of the soup?cooked ingredients. Adjust seasoning with MSG in another pot of broth, pour it back into the soup, finally sprinkle coriander stalks, serve with garlic paste condiment.Sweetness

corn pancakeWhether in luxury hotels or simple roadside food stalls,

Sweet corn pancake, eaten hot, is crispy on the outside and tender inside, full of the fragrance of corn. Making it is very easy; no need to knead dough or wait for fermentation.

Corn in cornmeal contains rich nutritional elements, beneficial for lung nourishment, spleen tonification, appetite stimulation, anti-cancer, cholesterol reduction, brain health;Rich dietary fiber in cornmeal promotes intestinal peristalsis, shortens food passage through the digestive tract, reduces toxic substance absorption and carcinogen stimulation on the colon, thus reducing colorectal cancer.milletwheat flour: Wheat flour is rich in protein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. It has nourishing heart and kidney, strengthening spleen and stomach, and anti-heat properties; used for treating restlessness, heatiness, thirst, diarrhea, swelling, external bleeding from burns or scalds.Preparation

Ingredients: fresh corn kernels, 2 tablespoons of sugar, wheat flour (or milk powder), one egg.

Steps: 1. Add 2 spoons of sugar and 1 spoon of water to the corn kernels and blend them with a blender; carefully remove any impurities from the corn;do not over-blend it, leaving some small pieces for better texture; pour out the corn mixture and mix in 2.5 tablespoons of wheat flour, stir until it becomes thick enough that stirring offers resistance;add one egg to increase flavor.

Sugar should be mixed with corn during blending for better flavor penetration, but adjust according to taste and sweetness level of corn; whether served as abreakfastor afternoon snack,should not be overly sweet, a lighter taste allows the natural fragrance of corn to stand out;4. The thickened corn mixture should be slightly thick so it does not disintegrate when frying; test by frying one piece first; if too thin, add more flour as needed.Use a flat-bottomed pan for better control, pour in some cooking oil and heat it up, form the corn batter into round cakes, fry on low heat until golden brown on one side;turn over and fry until golden brown on the other side;just before removing from the pot, drain off excess oil if any; use a dry pan to briefly toast the fried cakes, helping to remove extra grease without making them too greasy. Fry all the cakes together for this step, do not cook for too long or they may burn.Sweet and sour porkrecipeSweet and sour pork is a dish derived from "lou rou dou beng", one of the famous dishes in Northeast China.Because it is coated with potato starch before frying, it is also known as "pot-battered meat." Almost everyone who dines out has tasted this dish.No matter if the restaurant is a luxury hotel or a simple roadside snack shop,recipealways includes this dish due to its popularity among the masses.PreparationIngredients: 300 grams of pork

loin, 5 grams of ginger threads, 20 grams of scallion threads, 10 grams of coriander,

tomato sauce,

salt, cooking wine, dark soy sauce, sugar, vinegar, monosodium glutamate, chicken stock, cornstarch, and vegetable oil as needed.books often list this dish, indicating its popularity among the masses.PreparationIngredients: 300 grams of pork loin, 5 grams of ginger strips, 20 grams of scallion strips, 10 grams of coriander,tomato sauce, salt, cooking wine, old soy sauce, sugar, vinegar, monosodium glutamate, chicken broth, cornstarch, and vegetable oil.Steps: 1. Mix 1 kilogram of flour with 475 grams of warm water and 10 grams of salt to form a slightly harder dough thanoil cake. Rest for 15 minutes.2. Take 100 grams of the dough in a bowl, add 10 grams of salt, Sichuan pepper powder, and 150 grams of vegetable oil to form a soft and crispy mixture.3. Roll out the rested dough into strips, then divide each strip into 250-gram portions, slightly press them down, and use an oil rolling pin to stretch them into thin sheets measuring approximately 33 cm long by 13 cm wide. Spread the soft oily dough evenly on top.

Then fold the dough back and forth repeatedly until it is folded to a point. Stretch again and roll from left to right in a hat shape, rest for 10 minutes.

4. Turn over, press slightly, then use an oil rolling pin to stretch into approximately 46 cm diameter round cakes.5. Heat the pan until it is seven to eight tenths hot, brush with a layer of oil first, then slide the dough cake using an oil rolling pin. Fry "first on both sides" before finding the heat and flipping with both hands in a T-shape motion. When both sides turn golden yellow and form a cross pattern, they are done.Use a spatula to remove and cut into halves, serve immediately.Pig's TailDescription

How to prepare: Cut 7 cm long, 5 cm wide, and 0.2 cm thick slices of pork tenderloin into large pieces, mix with fine salt and cooking wine, and marinate.Mix water starch and a little salad oil to form a thick paste;Prepare tomato sauce, soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, and water starch to make a savory sauce.Place the heated wok on the stove, pour in salad oil until it is six or seven tenths hot. First mix the marinated meat slices with the thick paste, then spread them out one by one and fry until they are crispy on the outside and tender on the inside before removing them to drain off the oil.Leave some oil in the pot, add ginger and scallion threads to stir-fry until fragrant. Add the fried meat slices, pour in the savory sauce, toss evenly, then remove from heat and serve in a dish with chopped coriander on top.

Five-spice pork belly

Introduction

Five-spice pork belly is one of the local specialties and popular snacks in Suihua.When making garlic paste, add a little salt to prevent splashing. Continue pounding without stopping for a uniform flavor; use weivixian or soy sauce with a mild taste and slight sweetness during mixing, which does not require additional monosodium glutamate or chicken essence.

Preparation

Ingredients: pork belly, scallions, ginger, garlic, cooking wine, salt, sesame oil, sugar, star anise, fennel seeds, etc.

Steps: Rinse the pork belly and set it aside. Cut the scallions into segments and the ginger into slices.Prepare a pot of water with scallion segments, ginger slices, a small amount of cooking wine, one star anise, and several fennel seeds.Place the pork belly in the pot and cook over high heat until boiling, then reduce to medium-low heat and simmer for about 20 minutes.Turn off the heat after cooking. Let the meat cool to a warm temperature that is not too hot to handle, then cut it into slices.Peel the garlic cloves clean, place them in a mortar with some salt, and pound them into a paste.Add an appropriate amount of weivixian soy sauce, a little sugar, and sesame oil. Add chili oil if you like.Serve by dipping the pork slices in the garlic paste; it is very refreshing.Yulin thin pancakeIntroduction

Yulin thin pancakes are traditional folk food made primarily from wheat flour (commonly known as white flour), cooked on a flat iron skillet, and are light as paper, thin as a cicada's wing, clear enough to read through.

Despite their thinness, they are chewy with elasticity and strength.

When eaten, roll up with bean sprouts, potato strips, scallions, cucumber strips, etc., the pancake does not break and enhances the flavor of the fillings.HistoryThe earliest origin of Yulin thin pancakes is in Xiao Yu Shu (now Lianxi County's Yulin Town). According to legend, it was invented by Manchurians who moved there during the early Qing dynasty.Back then, food was scarce, and fine grains like flour and sesame oil were precious. These were only consumed on special occasions.To save oil and flour, some housewives would make very thin pancakes. They invented the idea of wrapping fillings in these thin pancakes to both be thrifty and maintain dignity.This frugal yet elegant method quickly gained popularity among people in the area and eventually spread throughout the region as a specialty dish.During the Republican era, Governor Wu Junsheng of Heilongjiang Province visited Xiao Yu Shu for a brief stay. He praised the pancakes after tasting them, finding them extraordinary.The Duan Changxi, commander of the small Yulin garrison under the Kuomintang, was also a regular customer at the pancake shop.Dandan is known as a master of making thin pancakes. He began learning this skill at age 13 and became proficient in it. Each pancake weighed one liang (about 50 grams), each round as if shaved by a knife, using minimal oil while maintaining chewiness and deliciousness.One time, when covering for his family with 40 construction workers, he made pancakes to feed them all at once, creating an enduring tale. He was known as "Dandan Big Thin Pancake."Today, Yulin thin pancakes have become a renowned delicacy in Northeast China and are found in many cities across the country.Recipe

Ingredients: 1.1 kg flour, 250 grams of peanut oil, 20 grams of salt, a little bit of Sichuan pepper powder.

Steps: Place 1 kg of flour on the work surface, add 475 grams of warm water and 10 grams of salt to form a slightly firmer dough than an oil pancake. Let it rest for 15 minutes.Take 100 grams of the dough in a bowl, mix with 10 grams of salt, Sichuan pepper powder, and 150 grams of peanut oil into a soft and flaky mixture.Roll out the rested dough into strands, divide it into portions each weighing about 250 grams, slightly press them, use an oil roller to make thin round pancakes measuring approximately 46 cm in diameter.Place them in a heated flat pan with a layer of oil first. After achieving the desired color on both sides and a distinct "plus" shaped pattern, remove with a spatula and cut into halves before serving.Piggy PigPork collagen jellyIntroductionPiggy Pig pork collagen jelly involves removing all hair from pig skin and simmering it in seasoned broth for a long time to extract some gelatin. After cooling, the skin and liquid congeal together; they can be dipped with seasonings before eating.The term "jelly" is used because of the cooling process. Because it's eaten after cooling, this product is called pork collagen jelly.PreparationMethod: Boil the pig skin in hot water for a brief moment (2-3 minutes) to clean it or directly cook with hot water until soft before removing hair and fat.Cut the cleaned and defatted pig skin into pieces, put them in a pot, add cooking wine to deodorize, star anise wrapped in cheesecloth containing cloves, fennel seeds, cinnamon, white /ginger, etc., salt, scallions, and ginger.Use a pressure cooker with twice the amount of water as the pig skin; cook for 20 minutes over medium heat. Remove the star anise and ginger, place in a container to cool until congealed.

Note: Spices should be packed in cheesecloth.Otherwise, fennel seeds are too pungent.Do not use too much water; less is better as more hinders congealing.

If no pressure cooker is available, simmer over low heat for 2-3 hours until the meat skin juice thickens to a sticky consistency when tested with a toothpick.

The key to making jelly is: the broth must be rich and viscous; it will harden properly once cooled. Freeze or refrigerate in an airtight container, then cut into portions for consumption.

One-pig tail jelly is made by long cooking of pig skin with appropriate seasonings. After cooling, the pork skin and broth congeal together. Seasoned before eating, it can be enjoyed.As it needs to cool down for consumption, "cooling" or "freezing" in Chinese means it's called pig skin jelly.PreparationMethod: 1. Boil the pigskin until clean but do not overcook (about 2-3 minutes), or alternatively, soften by boiling in hot water for a while after turning off the heat. Clean off any remaining hair and fat.2. Cut the cleaned skin into pieces and put it in a pot with cooking wine to remove the smell of meat, add star anise (in a muslin bag containingcinnamon/Sichuan pepper/Chinese cinnamon/bupleurum/leaves), salt, scallions, and ginger.3. Use a pressure cooker with twice as much water as the skin. Cook for 20 minutes over medium heat, then take out the star anise and ginger. Let it cool in a container until it sets into jelly.Note: Spices are best wrapped in muslin to prevent Sichuan pepper from being too spicy.Do not add too much water; less is better than more as too much makes it difficult to set.

2 hours of simmering on low heat without a pressure cooker if needed.Check with a toothpick that the liquid has thickened and feels very thick when touched by hand, indicating readiness.

The key to setting is: the broth must be thick and viscous. Cooling will make it firm and chewy.

Pour into a deep container lined with oil. Let it cool in winter or refrigerate before cutting for serving.If successful, it will have a bright color and a springy texture, with a refreshing taste.

Method

Preparation method: 1 Clean the pigskin, remove hair and wash it. Place it in a pot of boiling water for just a few seconds (the purpose is to clean it; boiling too long will make the gelatin less solid and affect texture), usually about 2-3 minutes or use hot water to soften the pigskin after boiling, then scrape off the hair and fat.Cut the de-haired and fat-free pigskin into shreds or small cubes.Place them in a pot, add rice wine to remove the fishy smell, and add spices (use gauze to wrap: star anise/ Sichuan pepper / cinnamon / white / bay leaf, etc.), add salt, ginger, and green onions.Use a pressure cooker. Add two times water as much as pigskin, cook on medium heat for 20 minutes, then remove the spices and ginger, place in a container to cool until it sets.Note: Spices should be wrapped in gauze.Otherwise, the Sichuan pepper will be too numbing.If you don't have a pressure cooker, use an ordinary stove, boil for over two hours on medium heat.Use a toothpick to dip into the meat skin juice and feel how thick it is with your hand. It's ready when it feels very thick and sticky.The key to making it set is: the broth must be thick and viscous; it will harden properly after cooling.Pour into a covered deep container, grease around the edges, allow to cool slightly before freezing naturally in winter or refrigerating. Cut and serve the next day.If successful, it will have a bright and fresh color, with an elastic texture and a refreshing taste.