Pingyuan is a military stronghold in Northeast China, an important transportation hub and logistics node city for the northeastern region. It is known as the "southern gate" of Jilin Province and one of the three major grain storage cities in Northeast China, also a national health city.

Its characteristicsSpecialtiesinclude: smoked rabbit, Li Lian Guismoked meatlargebunsand Shuangliaopeanuts, eggplant,grilled eel, Sipingdumplings,glass leaf pancakes,pancake boxes,Korean grilled beefand smoked meat patty.smokeSticky foodsOverview

Siping has a wide variety of sticky foods, made from glutinous rice and sweet fillings such as small beans, large dates, and sugar,

stewed into sticky pastes. There are sticky rice cakes with small bean paste filling, known as soybean cakes.

There are also Korean-style stickies like pounding cake, poured cream cake, soy flour cake, fried cake, etc.Iton BurnedDoveIntroductionThe Iton Burned Dove is a Manchu specialty, with over 400 years of history.sugarHistorical and Cultural BackgroundAccording to records, about 400 years ago, Nurhachi, the Jurchen ruler, led his Eight Banners troops through the Northeast. Despite facing great enemies and serious injuries, he established a powerful group and unified various Jurchens into the Manchu community.The Jurchens, known for their nomadic lifestyle, primarily ate roasted game meat.；At that time, doves were commonly kept by commoners due to their fast reproduction rate. Emperors did not eat them regularly.One day in 1616, Nurhachi tasted a dove cooked with a secret recipe, and was pleased with its taste, which had never been before.

The chef named the dish "burned dove." It became widely known among nobles but remained non-royal food.In 1646, due to a war, the originator of the dish moved his family to Yitong (now Yitong Manchu Autonomous County), where he revealed the secret recipe and cooking techniques.

The descendants of the original chef passed down the recipe and eventually popularized it in Siping County, becoming an influential Manchu specialty across Northeast China.

Korean Grilled BeefIntroductionKorean-style grilled beef is a dish with a distinct Korean flavor. This entry covers its ingredients, cooking methods, and detailed steps. It also explains the nutritional value of the main ingredient, beef, and other ingredients such as pear and onion.

Historical culture

Ingredients: 1 kg sirloin steak, sesame seeds, salt (1 gram), soy sauce (20 grams), sesame oil (30 grams), sugar (10 grams), vinegar (10 grams), scallions (20 grams), garlic (10 grams), pepper powder (0.5 grams), one piece of pear.Preparation Method: 1) Mix the soy sauce with scallions, garlic, vinegar, pear juice, sesame oil, pepper powder, and sugar to make a sweet-sour sauce. 2) Slice the sirloin steak thinly and marinate it in this sauce. 3) Grill the marinated meat on an iron skewer and eat with the sweet-sour sauce.Lǐ Lián GuìSmoked Meat BunsIntroductionLǐ Lián Guì smoked meat buns are a famous traditional local delicacy in Siping, Jilin Province. They were first created by Lǐ Guǎnzhōng (nicknamed Li Lian Gui) from Luanchuan County of Hebei Province in 1908.The meat is made using over ten types of Chinese herbs, and the buns are made from dough made with the cooking oil. The meat filling includes scallions and soy sauce, while the buns are layered to make it easy to eat with the meat inside.Served alongside pickled vegetables, millet, green beans porridge, and date water, this dish is particularly flavorful.The smoked meat has a reddish-brown color, tender but not greasy, and has a strong aroma that persists for hours after eating. The buns are golden brown, round like the full moon, layered and crispy on the outside with a soft center.When served, they are eaten with soy sauce and scallions; a millet-green bean porridge is especially enjoyable.

It offers digestive benefits, anti-savory effects, strengthens spleen function, aids digestion, relieves gas, harmonizes the stomach, enhances appetite, kills parasites, making it a unique delicacy that combines taste with medicinal value.

Historical and Cultural Background

About 140 years ago, Lǐ Lián Guì’s father opened an inn in a small town in Jilin Province named "Xīngshènghòu" (Prosperous Prosperity).When his son inherited the business, a local doctor advised him to use herbs for better flavor. Following this advice, he created a unique dish that gained widespread acclaim.To preserve the meat and make it more flavorful, smoking techniques were adopted, which gave the dish its distinct flavor profile. "Xīngshènghòu" eventually became synonymous with Lǐ Lián Guì’s smoked meat buns.mumeGlass Leaf PancakesIntroductionThese pancakes are made from a thin layer of dough spread on the surface of oak leaves, which are then filled and steamed. Some places call them "stickers," referring to their transparent appearance like glass.

In some Northeastern regions, people traditionally eat these pancakes in June.

The flour is usually made by boiling corn or sorghum, then drying it with a cloth soaked in ash water before kneading it into dough.Using the fine texture of cornmeal and adding starch can make the glass leaf pancake more transparent and delicious.Alternatively, white flour can be used.sesameMATERIALS1. Marinated meat: use pork shoulder or front arm, chopped finely or minced, add ginger paste, five-spice powder, soy sauce for coloring, light soy sauce to season, salt, chicken essence, and some cooking oil; mix while gradually adding two tablespoons of water, then refrigerate for 1-2 hours.2. String beans: cut into small pieces and mix with the meat filling, also add scallions, a little salt, sesame oil.3. Fine cornmeal mixed with two tablespoons of starch, stir in boiling water, then add some cold water to form a thick dough paste.4. Clean oak leaves, spread the dough paste evenly on them.

5. Place filling in the center or one side, fold the leaf and stick naturally with the dough.6. Steam for 18-20 minutes, rest for five minutes before serving. Cold or hot water can be used for steaming; if cold water is used, increase the cooking time.beef sirloinCut the beef sirloin into thin slices and marinate in the seasoning sauce.3. Marinated meat is skewered and roasted, served with sugar vinegar sauce.

Li Lianguismoked meat pancake

Introduction

Liangui smoked meat pancake is one of the famous traditional delicacies of Siping City, Jilin Province. It was founded in Lishu County by Li Guanzhong (known as Liangui) from Liaoxian County, Hebei Province in 1908.Smoked meat uses more than ten kinds of Chinese herbs to cook the meat; pancake uses the cooking oil and broth of the meat withwheat flourand seasonings mixed into a soft and flaky dough, spread inside the pancake to layer it for easy meat wrapping.Accompanied by scallion threads andricemung beansporridgeand sweetened rice and mung bean porridge enhances flavor.

Li Liangui smoked meat has a brownish-red color, clear and translucent texture, neither greasy nor dry, fragrant and invigorating to the spirit; it is delicious when eaten throughout the day.The pancake is golden yellow on the surface, round like the full moon, with layers that separate easily, crispy outside but soft inside, rich in flavor and aroma.It is served accompanied bymilletmung beans and dates porridge,and has medicinal effects such as eliminating greasiness, dispelling heat, strengthening the spleen and stomach, aiding digestion, promoting qi flow, harmonizing the middle burner, and improving appetite; it is a rare combination of delicious and medicinal benefits.

Historical culture

About 140 years ago,"Prosperity and Thrift".After inheriting his father's business,"Prosperity and Thrift","an old doctor gave him a piece of advice: 'To make the meat taste good, follow these instructions. Your business will thrive for generations.'"The old doctor then handed over a list with nine herbs.Following the doctor's recipe,the cooked meat became fragrant and delicious; it gained fame far and wide.The pancake was made by mixing the cooking oil and broth into a soft dough spread inside, creating a harmonious whole that received praise from customers."Prosperity and Thrift"gradually transformed its reputation to"Liangui smoked meat pancake shop",and later changed its sign to"Liangui smoked meat pancake store".

Smoked rabbit

Introduction

rabbittea leavesgingerstar anise(or sawdust, pine branches)Its feature is the outside being crispy while the inside remains tender and juicy; it has a strong aroma, soft to the bite, with lingering flavors.

Smoked rabbit can be divided into raw smoking and cooked smoking methods.Raw smoking involves marinating ingredients in seasonings before directly placing them in the smoking pot to cook.To achieve the effect of enhancing color and flavor, the ingredients are first cooked to be fully done, then smoked.

Rabbit meatIt is considered a premium product both domestically and internationally.Rabbits are herbivores that are lively and active. Their meat has low fat content but high protein.It is called "beauty meat".Korean-style grilled beef

Overview

Fresh beef with tendons and fats removed, sliced into pieces, mixed with vinegar, soy sauce, garlic, sugar, black pepper powder, monosodium glutamate, and sesame oil. Other seasonings such as soy sauce, chili paste, sugar, white vinegar, coriander, and garlic are prepared separately in small bowls. A charcoal grill is placed at the center of the table with iron grates on top. Use chopsticks to place beef slices on the grates and cook until crispy outside and tender inside, then serve with dipping sauces.

The quality of meat for skewered meat is very strict. The breed and rearing method of the cattle, as well as the quality and taste of different parts of the meat, vary significantly. It's crucial to choose locally raised free-range yellow cattle from Northeast China, which differ greatly from stall-fed cattle. Free-range cattle move around on mountains daily, resulting in stronger muscles and less fat, giving the meat a red, lustrous color with good elasticity when cooked.Stall-fed beef has a pale color, soft texture, and an unremarkable taste, making it unsuitable for skewered meat dishes.Glass leaf pancakeOverview"Glass leaf" refers to oak leaves. Mix the dough with the leaf, add stuffing, and then seal the edges to form a cake which is steamed until cooked; some places call this "sticking rats."The name glass leaf pancake comes from its translucent appearance resembling that of glass.In some parts of Northeast China, there's a custom of eating glass leaf pancakes on June 6th.Previously, the flour used was made by soaking corn or sorghum in water and then drying it under a screen covered with ashes. It is then steamed after being mixed with boiling water.Adding some starch to the dough makes the pancake more translucent and visually appealing.

White flour can also be chosen.The customs vary across different regions, where some use glass leaves for making "sticking rats" using glutinous rice flour as the wrapper and red bean paste as the filling.Preparation

M or arm meat, five-spice minced pork, added with ginger, soy sauce for coloring, light soy sauce for flavoring, salt, chicken essence, and cooking oil. Slowly add two tablespoons of water while stirring to bind the mixture well. Refrigerate for 1-2 hours.

Cut long beans in half lengthwise and then into small pieces, mix with meat stuffing, stir in chopped green onions, and season with a little salt and sesame oil.

Add two tablespoons of starch to fine cornmeal or white flour, mix it with boiling water until thickened, and add some cold water to form a dough that is neither too runny nor too stiff.

Wash oak leaves clean, apply the batter with a spoon onto the leaf.Place stuffing in the middle or one side of the leaf, seal by folding over; the batter will naturally stick together.

Steam the formed glass leaf pancakes for 18-20 minutes and let it sit for five minutes before serving. Both cold and hot water can be used for steaming, with more time required if using cold water.In the past, the dough for glass cake was made by grinding cornmeal or millet flour with a water mill.Cornmealmilletriceflour needed to be dried under a sieve covered with a screen using ash, then steamed with hot water.The flour could also be chosen as white flour.Different customs exist across various regions in Northeast China; some places use glass leaves to make sticky mice, made withricericemilletflour for the skin and red bean paste as the filling.

The method is:

1. Marinate lean meat or arm meat into a paste or cut it into small pieces, add ginger five-spice powder old to color, andpork bellyseason with light soy sauce salt chickenbroth refined oil, mix while gradually adding two tablespoons of water, stir in one direction until well mixed, and refrigerate for 1-2 hours;2.

green beanscut lengthwise into halves, then cut into small pieces; mix with meat filling before adding chopped green onions, a little salt sesame oil to season;3. Mix cornmeal with two tablespoons of starch, heat with boiling water, then add some cold water and mix to form a thick batter;4. Clean the oak leaves and spread the batter on them using a spoon;5. Put the filling in the middle or one side, fold the leaf, and let the batter stick naturally;6. Steam the folded glass cakes for 18-20 minutes, then let them sit for five more minutes.Steam with cold or hot water; if using cold water, steam a bit longer.Clean the oak leaves and spread the batter with a spoon onto them.Place the filling in the center or on one side, fold the leaves to seal it, and let the batter stick naturally.Wrap the filled oak leaf cakes in the steamer for 18-20 minutes, then let them rest for five minutes.You can steam with either cold or hot water; if using cold water, steam for a longer time.