Siping City is known as the "Granary, Sea of Forests, Meat Storehouse, and Fish Homeland".Main crops includecorn,mung beans,rice,high,sunflower seeds,peanuts,

and medicinal herbs.Local snacks include:raw fish slicing,Mongolian grilled whole lamb,fried rice,milk curd,yogurt,sesame products,dog meat strips,

and Sanqishan vermicelli.

Dog Meat Slices

Dog meat is considered warm and sweet, beneficial for the kidneys, strengthening yang, invigorating the spleen, and aiding digestion. It is rich in nutrition.Eaten during winter months, it warms the waist and knees, calms the five organs, strengthens muscles and bones, making it an excellent dish to keep warm and resist cold.As people's living standards improve and their dietary habits change, dog meat has become increasingly popular among them.There are various ways to cook dog meat; the most common is braising or making a hotpot.Preparation1. Selecting the meat.

Dog meat slices should be chosen from dogs that have been raised for 2-3 years and selected from the hindquarters where the muscle is abundant and thick to get the best shape, resulting in better taste when cooked.

2. Preparing the raw meat.The bought meat should first be soaked in clean water.As dogs that have been killed by hanging or hitting their heads are likely to leave blood within the muscle cells; soaking helps remove this impurity.Soak for about 4-6 hours, changing the water 3-4 times during this period.3. Cooking.After washing and cleaning, cut the dog meat into several large pieces and put them in a pot with water until it boils; pour out all the water to remove the earthy smell.Then re-fill the pot with fresh boiling water and add ingredients such as 20 grams of ginger and 5 grams of cloves for every kilogram of meat.Cook on high heat for 20 minutes, then switch to medium heat for 30 minutes, and finally use low heat for another 30 minutes. Remove the meat with a colander after it cools naturally.4. Semi-finished product processing.Cool the cooked meat before removing the bones; the meat will shrink due to cooling, making it easier to cut into thin slices without sticking together.Due to its toughness, use a 20-degree angle when cutting dog meat to ensure it is finely sliced.5. Cooling and serving.Mix ingredients such as chopped scallions, minced garlic, chili powder, Sichuan pepper, salt, monosodium glutamate (MSG), sesame oil into the meat slices on a plate.The color, aroma, taste, appearance are all complete now.In the cold winter, picking up a piece of food and drinking a glass of wine brings warmth to your whole body; it is truly delightful.GinsengGoji berrieshimalayan yam soupIntroduction: Ginseng goji yam soup belongs to health-preserving soups. It has a clear and sweet taste, beneficial for the kidneys and spleen, aiding digestion and invigorating the body.Traditionally eaten on Chinese New Year's Day or during birthday celebrations, it symbolizes long life and good fortune.CookingCold noodles are traditional food in China made from buckwheat flour or wheat flour (or also from cornmeal, sorghum, maize, or elm bark).In Korea and Northeastern China, cold noodles are traditionally eaten on the fourth day of the first month of the lunar calendar or during birthday celebrations.Ingredients: Cold noodles, beef slices, chili peppers, pickles, persimmons or apples, vinegar, sesame oil, coriander, cucumber, water radish slices.The soup is made by adding these ingredients to boiled cold noodles and served with beef broth.Raw fishRaw fish is a renowned dish in Northeast Asia cuisine. It's particularly enjoyed by the people living near the Songhua and Nen rivers.It uses live carp, quickly prepared by expert chefs who slice off the back muscle while the fish is still alive. This dish is savored for its freshness and wine aroma.The best time to enjoy raw fish is during the ice-out season when the fish are fat and fresh.Ingredients include: Over two-pound black carp, carp, or pike, blanched bean sprouts, spinach, fried fish skin pieces.Seasonings: Sesame sauce, dried shrimp, stir-fried chili peppers, salt, MSG, rice vinegar, sesame oil, mustard oil, and fresh soy sauce.Historical BackgroundThe story of raw fish dates back a long time. According to an old legend, when the Jurchen leader Wanyan Aguda had a drinking session with guests, he got slightly drunk. An old servant quickly prepared a plate of raw fish to help him sober up.

After consuming some of it, Aguda found his wine effect significantly reduced, making it a famous dish among the Jurchens.Siping Fried RiceFried rice, in Mongolian language called "Mongol le badar", is made from millet and is a traditional snack with unique flavor and nutritional benefits.Ingredients: Millet washed and steamed, then roasted in a pan to remove the husk and clear away bran.

Cooked fried rice served with sweetened yogurt and milk tea is both filling and refreshing.

Processing method: Rinse millet thoroughly, steam it without fully cooking, then roast in a pan. Remove the outer layer after cooling.Eat by mixing with sugar, cream, and heating milk to drink.

It has low water content and can be stored for a long time while being convenient to carry, suitable for nomadic life needs.

Ingredients: 110 grams of prepared bird's nest, 6 goji berries, 2 pieces of ginseng;Seasoning ingredients: 75 grams of rock sugar;

Preparation method: 1. Rinse the bird's nest and remove impurities by soaking in water;Rinse the goji berries and ginseng;Place the rock sugar in a pot with 1 cup of boiling water to melt.2. Put the goji berries and ginseng into a bowl, add 2 cups of water, and transfer tosteampot;Steam until the aroma is released, remove from heat, then add the bird's nest and the melted sugar water.Serve immediately.

Northeastern Family-style Fish Soup

Introduction

Northeastern family-style fish soup is a traditional Northeast Chinese dish, made primarily withcarp,pork,lard, salt and other seasonings.The served dish features a rich broth with tender meat, a fragrant taste.Preparation method: 1. Blanch the carp in boiling water, then cool it down by placing it in cold water, and slice off the skin with a knife to expose the flesh, making diagonal cuts on the fish body.2. Put the pork slices, scallion segments, ginger pieces, and Sichuan pepper into a pot, stir-fry them over medium heat, add broth, add Sichuan pepper, cooking wine, salt, monosodium glutamate, then put in the fish and simmer slowly for about 20 minutes. Remove the scallions and ginger before adding vinegar, then transfer to a bowl.

Lilin Gui

Cured MeatLargeBunIntroductionLilin Gui

cured meat buns are one of the famous traditional local delicacies in Siping City, Jilin Province. They were first created by Li Guangzhong (also known as Lilin Gui), a person from Luan County, Hebei Province, around 1908.The cured meat is made with more than ten kinds of Chinese herbs, while the buns are made with dough that has been softened and seasoned using broth from the cooking process. This makes them easy to separate into layers when serving, perfect for adding the meat between layers.

Additionally, they can be enjoyed with scallion threads, bean paste,riceand green beans porridge, or dried longan and water together, enhancing their flavor even more.Lilin Gui cured meat has a brownish-red color, translucent flesh, is not greasy despite the fat content, and not dry despite the leanness. It has a unique smoky aroma that lingers in your mouth throughout the day.

The large buns are golden yellow, round like a full moon, with layers separated easily on the outside, soft yet flaky inside, with rich flavors.

When enjoyed with bean paste and scallion threads, it enhances the dining experience. It also has medicinal benefits such as aiding digestion, promoting appetite, killing parasites, and enhancing general health, making it a unique combination of taste and nutrition.HistoryApproximately 140 years ago, Lilin Gui's father established a store selling cooked meats in Liushu County. The shop was named "Xingshenghuan"."After inheriting his father's business, a regular customer at the store suggested to Lilin Gui that adding certain herbs could improve the flavor of the meat.Following this advice, Lilin Gui created a special recipe with nine Chinese herbal ingredients. The result was a uniquely fragrant and delicious dish that gained widespread popularity.To preserve the cooked meat better, he started smoking it, which further enhanced its unique taste. Combining this smoked meat with soft buns made from the broth created a harmonious culinary experience.The store's name gradually changed to "Lilin Gui Cured Meat Buns" and eventually became known as "Lilin Gui Cured Meat Buns Shop".FlaxCold NoodlesIntroductionCold noodles are a traditional Chinese dish made withbuckwheat flouror other types of flour.datesare eaten with water, adding a special flavor.

Li Liangui smoked meat has a brownish-red color, is transparent and tender, not greasy but lean, fragrant and pleasing to the nose; it can be enjoyed day or night.the wheat pancake is golden yellow, round as a full moon, with layers that separate easily, crispy on the outside and soft inside, with rich aroma.it is served with internal sauce and green onion threads, and a bowl ofmilletporridge adds to dining enjoyment.it has deodorizing, cooling, strengthening spleen, aiding digestion, qi guiding, harmonizing stomach, aiding digestion, killing parasites effects; it truly combines deliciousness and medicinal benefits into an invaluable dish.

history and culture

about 140 years ago, Li Liangui's father opened a hotel in the small town of Lishu County, Jilin Province, selling prepared food under the sign name "Xingshengthuan"..After inheriting his father's business, an elderly doctor who often visitedXingshengthuanoffered Li Liangui advice: "to make the meat tasty, you must follow these instructions, ensuring your business thrives for generations."The old doctor then handed over a paper with nine medicinal herbs; following his recipe, Li Liangui cooked the meat, which became known far and wide due to its unique aroma.To store in large quantities, smoking techniques were adopted, enhancing the flavor of the meat even more.Combining it with a pancake made from cooking broth, the two complemented each other perfectly, receiving praise from customers; the sign nameXingshengthuangradually became known asLi Liangui smoked meat and pancake,leading to a change in the shop's name toLi Liangui smoked meat and pancake store..Songyuan

cold noodlesintroduction

cold noodles are traditional Chinese food, made from

buckwheat flouror mixed withandWheatrice (or cornmeal, sorghum flour, or elm bark flour can also be used).millet.The Chaoxian people have the tradition of eating cold noodles on Chinese New Year's Day fourth or on their birthday. It is said that eating long and thin cold noodles on this day will bring good fortune and longevity, thus it is also called "longevity noodles".In the past, Han people called the tool for pressing cold noodles a wooden box, so they named it "heler noodle".

Method

Cold noodles are also known as thin thread and chilled noodles. They are traditional foods in Korea and northeastern China, mainly divided into Pyongyang-style cold noodles and Seoul-style cold noodles.rice noodlesare pressed into round strands, cooked until done, then soaked in cold water, before being served with cold beef slices, chili peppers, pickles, pear or apple slices, soy sauce vinegar, sesame oil, coriander, cucumber, radish slices, and beef broth.beefslicesapplesslicescoriandercucumberradisheswaterraddishslicesbeef broth.

Sliced raw fish

Introduction

Sliced raw fish is a renowned delicacy in Northeast Asia. People living by the Songhua River and Nen River, such as the Gelosuo people, also love it very much.All sliced raw fish must be live carp. Skillful chefs can remove the back muscle of the fish while it's still alive. Consuming this dish offers a unique enjoyment with fresh fish and rich wine flavors.carpSliced raw fish, which should be selected based on freshness, species, and season. The best time to eat it is during the opening of the river when the fish are fat and fresh.

Live fishover two pounds of black carp, or other species like crucian carp or dogfish can also be used.Then remove the scales and innards, peel off the skin, fry the fish skin until crispy, and chop it into small pieces for later use.black carpFirst, remove the spine muscle of the fish, cut it thinly, and place it in vinegar to stir.When the vinegar turns turbid, change it until the meat becomes white.Vegetables such as sprouted bean sprouts, spinach, and fried fish skin pieces are used for seasoning.Seasonings include sesame paste, seaweed, fried chili peppers, salt, monosodium glutamate, rice vinegar, sesame oil, mustard oil, and fresh soy sauce.Historical backgroundSliced raw fish has a long history. According to legend, during the time of Emperor Wanyan Aguda, his chef made a dish with raw fish after realizing that vinegar could sober him up when he was slightly intoxicated.As a result, raw fish became a famous dish among the Jurchens.Mongolian steamed ricemilletspinachfried fish skin piecessesame pastespinachpeanut oilyogurtsugar

It is made by processing glutinous sorghum through steaming, frying, and grinding to make it.

Then mix with sugar and cream before serving.Add hot milk to the bowl of millet for drinking or eating.Processing: Rinse clean glutinous sorghum first. The first step is steaming without boiling. Then fry in a pan, remove the hulls and bran.Eat by placing it in a bowl with sugar and cream, then soaking it in hot milk before consumption.Cold noodles

Method: Cold noodles are made from roasted glutinous sorghum that has had its outer layer removed.

Process the clean glutinous sorghum by first steaming it, then frying it in a pan, cooling it down, and removing the outer shell.

Processed cold noodles have a bright yellow color, firm texture, and are crispy when soaked in tea, fragrant, and delicious to eat. Due to being water-processed, the vitamin content of the glutinous sorghum increases.When quickly cooled after steaming and frying, the starch remains intact. Eating it only requires soaking in hot water from tea.Cold noodles have low moisture content, are easy to store, and do not easily spoil, making them suitable for pastoral life needs.sugar,refreshing and tasty..

preparation: rinse the sorghum grains in water; first, steam them without fully cooking;second, fry them in a pan with sand, then remove the husk and bran using a grinder.when served, pour sugar andcreaminto the bowl of hotmilkfor consumption.

preparation: milled sorghum grains are roasted to perfection, removing the outer layer after steaming and cooling them.

proper processing involves soaking clean millet in water, steaming it, then frying in a pan until cooked, allowing it to cool before hulling.properly processed milled sorghum grains are golden yellow without being burnt, firm yet not hard, clear and bright; they have a pleasant taste when soaked inmilk tea,color, aroma, and flavor enhance their appeal.due to soaking, the water-soluble vitamins from the grain's outer layer permeate into the grains, increasing their vitamin content.rapid cooling after steaming prevents starch from gelatinizing excessively, allowing for easy rehydration with tea or other liquids when consumed.milled sorghum has a low moisture content and is well-suited for storage and transportation, making it resistant to mold and ideal for nomadic living.Cooked rice has low moisture content and is durable for storage.It is convenient to carry, less prone to spoilage, and meets the needs of nomadic life.