Iron Ridge is a major grain production area in China, a base for high-quality agricultural products, and a new city of coal power energy.

Its specialtiesSnacksThere is Diao Xiang CunPastriesCakesLiji Tanniu Meat, Da Bingzi, Liang Zhongqiao Gan DoufuQinghe Quan Yu Yan, Da Fangbao, Luda Jie, Diaohuang, Tie Ling-Huahua CaiDa Dianzi Yang TangIntroductionDadi Town has a superior geographical location and extremely rich natural ecological resources, providing unique conditions for the development of forestry and animal husbandry.In recent years, various operations have developed rapidly, becoming a base for raising goats and yellow cattle in the Tie Ling region.Mutton Soup

After boiling the beef bones (tubular bones) in a large pot, slice the fresh mutton and clean off the innards, then put them into the soup pot to cook until tender.

Then remove from heat, drain, cut thinly, blanch briefly in rolling water, pour in steaming white mutton broth, sprinkle with green onions, and a steamy, fragrant bowl of mutton soup is ready.

Accompanied by a mixture of chili powder, Sichuan pepper powder, salt, MSGLiji Tanniu Meat

IntroductionTanniu meat is one of the distinctive dishes in Northeast China. It developed from large braised meat and red-braised pork.The most famous Liji Tanniu meat shop, founded by Li Xuexin in 1918, has been loved by people across all social classes for over a century.HistoryFourth generation of the family business since its founding in 1918, Liji Tanniu meat remains unique and genuine.Preparation MethodIngredients: Five-layered pork (750 grams), fermented tofu (2.5 pieces), lean meat (250 grams), star anise (10 grams), yellow bean paste (100 grams), sugar (20 grams), cooking wine (10 grams), salt (10 grams), green onions (150 grams), garlic (100 grams), ginger (25 grams), and oil (50 grams).Method: Cut the pork into 4 cm squares, slice the green onions, chop the ginger, crush the fermented tofu. Fry in a pan with some oil until the meat turns golden, add sugar, stir-fry, then add yellow bean paste, ginger slices, green onion segments, garlic cloves, salt, star anise, fermented tofu, cooking wine, and water, boil for 20 minutes on low heat, simmer for another 6 hours.Key Points: Quickly fry the meat chunks to form a caramel color. Alternatively, make the caramel color first before adding sugar. Use high fire to allow the seasonings to penetrate the meat, then switch to low fire to draw out the fat and keep the meat moist without being greasy or dry.Mutton

Yard Stove Mutton

Introduction

Yard stove mutton originated from Feilin in northeastern China. It was invented by a Muslim man named Yang Fu.This specialty has been around for nearly a century, with different tastes and appearances compared to other places.Gold-brown, layered, crispy but not brittle, oily yet tender, it is enjoyed by many.Mainly served at halal meat shops, its taste cannot be matched elsewhere. It looks like flatbread from the outside but has a completely different texture on the inside.The outer layer is made crisp with a special ingredient called "oil paste" in the dough. Using vegetable oil instead of lamb fat will affect the texture.Korean-style Grilled Beef

Introduction

Fresh beef, free of sinew and fat, is cut into slices, marinated with vinegar, soy sauce, garlic, sugar, pepper powder, MSG, and sesame oil. Accompanied by vinegar-soy, chili, green onion, coriander, pickled vegetables in small bowls, skewered and roasted over a charcoal fire, it's crispy outside, tender inside, savory, spicy.

Beef quality is crucial; free-range yellow cattle from Northeast China, with their red, smooth muscle, make the best grilling meat.Rice BagsIntroduction

"Rice bags" or "rice buns," as called by locals, are a traditional home-style dish. Most Northerners enjoy them.

First, lay out a clean large cabbage leaf, apply sauce, add chopped green onions, coriander, and potato slices or mashed potatoes. For extra flavor, more sauce can be added. Top with steamed rice, usually two-rice (millets and white rice). Fold to serve.

Some prefer cooked sauce and additional vegetables like cucumber strips. Everyone has their own taste.Eating it is refreshing, the unprocessed vegetable flavors, the rich soy sauce aroma, and the rice blend harmoniously, leaving a lingering aftertaste.

Wild Mushroom Stewed with Fattening Chicken

IntroductionA famous dish in Northeast China. Wild mushrooms like pine, chestnut, and oak are stewed with fattening chickens. Rich in game flavor, meat is smooth and unique.

Ingredients: Small chicken (750-1000 grams), dried mushrooms, green onions, ginger, red chili peppers, star anise, soy sauce, cooking wine, salt, sugar, as needed.

Method:

Clean the small chicken and cut into pieces. Soak dry mushrooms in warm water for 30 minutes then wash thoroughly.

Fry the chicken pieces until white, add green onions, ginger, star anise, and red chili peppers to stir-fry out fragrance.

Season with cooking wine, sugar, MSG, soy sauce, and salt. Add enough water to cover all ingredients, bring to a boil on high heat, simmer for 10 minutes then add dry mushrooms and continue cooking for another hour until the soup thickens.

Clear River Full Fish Banquet

Introduction

Feilin's Clear River Tourism Resort offers abundant aquatic resources, including carp, catfish, silver carp, eels, and black fish. Renowned chefs gather here to create this full fish banquet.Dishes include crispy fried fish hearts, lotus flower fish lips, phoenix eyes, red plum fish belly, peony fish skin, pearl fish heads, vinegar-fried fish, steamed tilapia, braised carp, soy sauce stewed perch, braised fish head, live fish double serving, and more.

Visiting Clear River for fresh fish is a trend among tourists.

Method of Preparation

1. Cut the five-spice meat and lean meat into 4 cm square pieces, cut the spring onions into segments, slice the ginger into thick slices, and crush the fermented tofu with a chopstick.

2. Heat the wok, add the base oil, and fry the meat pieces over high heat until fragrant. Add sugar and stir-fry; when the meat turns golden and transparent, add dark soy sauce, ginger slices, spring onion segments, garlic cloves, salt, star anise, fermented tofu, cooking wine, and broth.Continue to cook withuntil it boils, then simmer over for 20 minutes until nearly done.

3. Place the stewed meat in a crock, and simmer for about 2 hours on very low heat until the meat is tender and fragrant.

Key Craft Steps

1. Stir-frythe meat chunks quickly; if not properly controlled,sugar can be used to make a caramel color before adding it.2. This dish requires careful control of fire; quick heat helps flavors penetrate the meat, while low heat cooking draws out the fat, making the meat fatty but not greasy, and gentle heat maintains its shape without becoming dry or crumbly.Beef

Wok

IntroductionBeef wok originated in the Iron Ridge region; it was invented by an elderly Muslim man named Yang Fu.

The fire pot is a distinctive snack with nearly a century of history.

Although there are similar dishes elsewhere, they differ significantly from those made in Iron Ridge both in appearance and taste.A properly prepared beef wok appears golden yellow, clear-layered, crisp yet not breaking, fatty but not greasy, and aromatic.Authentic beef woks are halal food items, often found at halal beef wok shops.Non-halal versions of the fire pot struggle to match the quality of a true halal beef wok shop.

Visually similar topie, but this is not a meat pie; their textures are entirely different.The wok is baked using a roasting oven with several drawer-like iron plates that are constantly turned for a crispy and tender interior.A delicious fire pot must have a crisp exterior due to the addition of a special ingredient "oil pastry" in the dough.If imitation soybean oil is used instead of sheep's fat, it will be difficult to achieve this crispy texture.

Korean-style Grilled BeefIntroduction

Fresh beef with tendons and fat removed, cut into slices, mixed with vinegar,

soy sauce

, garlic sugar, pepper powder, monosodium glutamate, and sesame oil. Additional seasonings like chili paste, sugar, white vinegar, cilantro, and garlic are served in small bowls on a charcoal grill, where the beef slices are placed to roast, then dipped in the sauce before eating.The meat is charred on the outside while remaining tender inside, offering an aromatic, spicy, and savory experience.Choosing the right cut of beef is crucial; local free-range yellow cattle from Northeast China produce the best quality. These cattle have better muscle development, less fat, redder and more lustrous meat, and a distinct aroma when grilled.In contrast, caged beef is paler, softer, and lacks flavor, making it unsuitable for grilling.Steamed RiceintroductionA local dish where rice is wrapped in large white cabbage leaves. Most Northerners enjoy this meal.The preparation method varies little.First, clean the cabbage leaves and spread them flat. Add sauce, chopped scallions,cilantro, and potato cubes or potato sauce on top. For those who prefer a stronger flavor, more sauce can be added. Finally, add steamed rice, preferably glutinous rice mixed with millet.

Rice is essential; the best choice being glutinous rice combined with millet for its unique texture and taste.The requirements for meat quality are strict, with differences in breed, feeding methods, and the quality and taste of different parts of the meat, which is crucial.Grass-fed beef from Northeast China stands out significantly compared to penned cattle; it roams on mountains daily, making its muscles strong and reducing fat content. The meat has a rosy color, bright luster, good elasticity, and emits an enticing aroma when cooked.

The rice package

Introduction

is called "rice bao" or locally known as "ricebun," which is a type of home-style dish.Most Northerners enjoy this food.First, prepare large white cabbage leaves by washing them clean,thenlay out the cleaned and flattenedcabbageleaves, spread some sauce on them, add chopped scallions,cilantro, andpotatopieces or potato sauce.If you prefer a stronger flavor, you can add more sauce.Top it with steamed rice; preferably, use glutinous rice mixed with regular rice.And sprinkle in some crispy fried fish, such as carp roe, mandarin fish head, pearl fish head,Rice)Some people prefer to use cooked sauce and like to add other vegetables such ascucumberslices, etc., according to their personal preferences.Eating it, the taste of fresh vegetables, the rich aroma of the fermented bean paste, and the fragrance of the rice blend together, making one's mouth water even after finishing, leaving a lingering flavor in your fingers.

Wild Mushroom Braised Chicken

Introduction

Wild Mushroom Braised Chicken is famousNortheast Chinese cuisineand involves wild pine mushrooms,hazelnut mushrooms, and chestnuts stewed with plump chickens.This dish has a strong flavor of game meats, the meatmushroomis tender and the taste is unique.

Method

Ingredients: 750-1000 grams of babychickens, dried mushrooms, green onions, ginger, dried red chili peppers, star anise, soy sauce, cooking wine, salt, sugar as needed.Makes:1. Clean and chop the baby chickens into small pieces.

2. Soak the dry mushrooms in warm water for 30 minutes, then wash them.

3. Heat oil in a wok over high heat, stir-fry the chicken pieces until they turn white, then add green onion segments, ginger slices, bay leaves, star anise, and dried red chili peppers to stir-fry until fragrant.

4. Add cooking wine, sugar, monosodium glutamate (MSG), soy sauce, and salt, stir well, then pour in enough water to cover all the solid ingredients.

5. Bring the soup to a boil over medium heat, simmer for 10 minutes, add the dried mushrooms and continue simmering for another 50 minutes until the soup thickens before serving.Clear River Whole Fish BanquetIntroduction

The Clear River Resort Area, which boasts abundant water products,contains carp, mandarin fish,blackfish

, eels, and other wild fish. The fishing grounds have set a national record for single net fishing.

Rich aquatic resources attract famous chefs from all over the country, making this whole fish banquet renowned both near and far.

The menu includes;

crispyfish hearts, lily flower fish lips, phoenix eye fish balls, plum blossom fish belly, peony fish skin,peach headfish heads, sugared vinegar fish fillets, steamed tilapia, braised carp,braised mandarin fish, braised loaches, braised fish heads, live fish in two ways, and stir-fried catfish with eggplant.Visiting Clear River to taste fresh fish has become a fashion among tourists.friedfish heart, lotus flower fish skin, and sweet and sour fish fillets.Steamed tilapia, braised carps, steamed cod, and other types of prepared fish are also common ingredients.Visiting Qinghe River to savor fresh fish has become a trendy experience for tourists.Fish head,Sweet and sour fishCarp, clearSteamedTilapia, braised redCarp, stewed with sauceCrucian carp,Steamed fish head, live fish double eat,CatfishStir-friedEggplantetc.Swimming in Qinghe River and eating fresh fish has become a fashion for tourists.