Changchun is one of the four famous garden cities in China, known as the "Spring City of the North", with a rich modern urban history and numerous "Pseudo-Manchurian" era buildings.

Its featuresDishesIn Changchun,you can find:"Three Vegetables Together"and the Manchu Eight Great Bowls, Snowy Silk Bean Paste, and Huibo Treasure.Dumplings include:"Emerald Green"and Ginseng Chicken, Dingfengzhen.Pastriesinclude:Longbai Mountain Feast, Roast Deer Tail, Ginseng Soup withSiberian Black Chicken,Ginseng Steam Pot Chicken,"Leek"Fried Dough Boxes,"Potato""Eggplant"and so on.Meatis often grilled, such as"Dolichos Bean""Changchun Sausage Meat" and Jilin cuisine.

Changchun Korean"Cold Noodles"

Introduction

Korean cold noodles (commonly known as Korean noodles) are a renowned traditional national delicacy loved by people both at home and abroad.Among them, especially the buckwheat noodles are famous.Generally made with"Buckwheat"soup or chicken soup,spiced with spicy"Cabbage","Beef" slices,"Eggs", "Pickled Cucumber","Pears","Spring Onion" threads, "Chili", "MSG", and salt.When eaten, a small amount of cool soup is placed in the bowl with an appropriate amount of"Noodles",then the condiments are added, followed by another round of pouring soup.Its noodles are fine and tough, the soup is cool, and it has a sour, spicy taste that suits all tastes.The Korean cold noodle was invented by Koreans; most people just call it "cold noodles".Korean cold noodles are popular in both the Korean Peninsula and China. In mainland China, due to its low price and quick eating, they have become a favorite at many street food stalls.Authentic Korean water cold noodles are generally eaten in summer.Cold noodles can be served in bowls or on plates, but there is usually less soup when served on plates.The method of making cold noodles involves cooking the noodles until they are soft and then rinsing them with cool water. After that, seasonings such as salt,"Vinegar","Soy Sauce", and various"Green Vegetables" like tomatoes and cucumbers are added.When eating, mix the vegetables and noodles together and add Korean pickles or fermented kimchi to enjoy.As for seasonings, generally Korean chili sauce is used, but some use mustard sauce."The saying goes: Hot pepper tickles your lips, garlic your heart, and mustard your nose."When you have a cold with a stuffy nose, eating mustard can immediately clear your nasal passages.How to makeIngredients: about 40% buckwheat flour, 60% starch, beef, seasonal vegetables, apples, scallions, carrots, etc., in appropriate amounts."Red Pepper Powder", "Sesame Oil","Sesame Seeds","Garlic Paste", "Table Salt", "Monosodium Glutamate", vinegar, soy sauce, and other seasonings are also needed.Cooking method: 1. Cut the beef into large pieces, rinse in cold water, then put it in a cool water pot and cook over high heat until boiling, skimming off any foam on the surface, then add soy sauce and salt; switch to low heat for slow cooking.2. Meanwhile, place scallions and carrots in a special cloth bag and put them into the pot with the beef. When the beef is fully cooked, remove it from the pot and cut it into thin slices on a cutting board after cooling down.3. Filter the beef broth slightly and keep it in a container for later use.4. Mix buckwheat flour and starch according to certain proportions in a mixing bowl, then add hot water to form a slightly hard dough, add an appropriate amount of alkali, knead well into a round strip, place it in a special extrusion machine and quickly press out the noodles, then immediately boil them.Once cooked, rinse the noodles with cold water or air dry them. Then put the noodles on a plate along with pickled vegetables and 4-5 slices of cooked beef, pour the garlic chili sauce (a paste made from garlic paste, dried chili powder, and water), add sliced fruits and egg threads, then pour over the beef broth, sprinkle with toasted sesame seeds, and drizzle with sesame oil to serve.Seasonings usually include Korean chili sauce, but some use mustard sauce instead."The saying goes: Hot pepper tickles your lips, garlic your heart, and mustard your nose."When you have a cold with a stuffy nose, eating mustard can immediately clear your nasal passages.Changchun Old Mousheng CandyIntroduction

The Changchun Old Mousheng Food Factory's series of candies are renowned for their sweet and tasty nature, rich nutrition, and suitability for all ages. Its predecessor was the Old Mousheng Candy Factory, with a long history and diverse range of products.

Prominent products include the Red Plum brand white rock candy, Red Plum brand ginseng soft candy, Red Plum brand deer velvet soft candy, and Silver Shield brandapples, onions, and Chinesecarrotsare used in appropriate amounts.chili powder, sesame oil,sesame seeds, garlic paste,fine salt, monosodium glutamate, baking soda, vinegar, soy sauce etc. are also used in appropriate amounts.

Cooking method: 1. Cut the beef into large pieces and immerse them in cold water to wash off any dirt. Put them in a pot of cold water and cook over high heat until it comes to a boil. Skim off the foam on the surface, then add soy sauce and fine salt.Remove the bloodfrom the surface, then continue cooking over low heat.2. Put the onions and carrots into a special small cloth bag and put them in the pot. When the beef is completely cooked, remove it to a cutting board and slice it thinly when it has cooled down.3. Strain the beef broth slightly and set it aside in a container for later use.Beef noodle soupis then made by combining cooked dough, starch at an appropriate ratio mixed with hot water, adding baking soda after mixing well, kneading into rounds, forming them on a special machine, quickly pressing them into noodles, and boiling them immediately in a pot of boiling water.After the noodles are boiled, they are rinsed with cold water or air-dried with an electric fan before being placed in bowls.4. Place radish pickles and other seasonal vegetables along with 4-5 slices of cooked beef on top of the noodles. Pour the garlic chili sauce (made by mixing garlic paste, dry chili powder, and water into a paste) over it, followed by fruit slices and egg threads. Finally, pour the beef broth over everything and sprinkle with roasted sesame seeds and drizzle with sesame oil to serve.Changchun Lao Maosheng Candy

Introduction

The series of candies produced by Changchun Lao Maosheng Food Factory are renowned for their sweet taste, rich nutrition, and suitability for all ages. Their origins trace back to the old Maosheng candy shop with a long history and a wide variety of products.

Notable brands include Red Plum White Rock Candy, Red Plum Ginseng Soft Candy, Red Plum Deer Horn Soft Candy, and Silver Shield Brand.The Silver Shield brand uses Moutai liquor as one of the ingredients to remove the earthy sweetness in ginseng while enhancing its flavor.PineappleMilk candy and others.

Cultural Heritage

Tracing back to history, the establishment of Laomasheng sugar workshop is considered long-standing, roughly starting in the autumn of 1889 during the reign of Emperor Guangxu. This was a significant event in Changchun at that time.The family surnamed Kang set up the Laomasheng sugar workshop. Due to pure manual production and authentic taste, people flocked to buy candies from Old Kang's house every day.According to the information gathered, due to high demand, the sweet beets in the yard of Laomasheng were often piled up like small mountains. The most famous product was candied sugar, named "Hongmei brand white rock candy".Other popular varieties among Changchun residents include Little People Cake and Ginseng Soft Candy.

Dingfengzhen Pastries

Introduction

The Dingfengzhen pastries in Changchun have a history of over 60 years, featuring unique flavors that are renowned across the region.Among its most peculiar items: Sesame Pastry, a traditional Manchu food. It is visually appealing, brightly colored, light and fluffy with an egg-like aroma;Leiguhua, a traditional deep-friedpastries,its feature being uniform rising inside, sweet and crispy to melt easily.Over time, various innovative brands were promoted in people's daily lives, forming unique food styles.

Cultural Heritage

Dingfengzhen Food Store opened in 1911 (during the reign of Emperor Xuantong), run by Wang Xinrui. He built a large workshop at the intersection of Dashilu and Simalu in Changchun's commercial district, naming it "Dingfengzhen"."Ding" means ancient cooking utensils that stand firm to last forever, symbolizing business prosperity."Feng" represents abundant grain harvests."Zhen" indicates trustworthiness and genuine goods.Wang Xinrui made Dingfengzhen pastries with quality as the top priority, emphasizing reputation and brand effects.In terms of ingredient selection, he was meticulous, strictly supervising every processing step.Firstly, he ensured good dough preparation; unsuitable dough would not be baked. He also paid attention to sugar and alcohol ratios, and pastry shapes without oversight.All doughs were inspected before baking to ensure proper heat application. Unsatisfactory or over-baked/burnt products were not sold.During the Japanese invasion of Northeast China, due to poor health, Wang Xinrui transferred operational rights to successors.However, due to underqualified successors and mismanagement, employees went on strike, leading to a downturn in business.

In October 1948, with Changchun's liberation, Dingfengzhen faced new opportunities.After public-private partnership in 1956, it saw growth, establishing a three-story building with an area of 1,100 square meters. Production became semi-mechanized, increasing annual output to 113 tons and adding over 150 varieties.In 1957, the public-private partnership "Dingfengzhen" Food Store was established.

Since the reform and opening-up era, Wang Xinrui's century-old store, Dingfengzhen, has seen significant development under government support.With expanding business space, sales area grew to over 2,400 square meters by the late 1980s with nearly 200 employees."Dingfengzhen" offered various pastries, among which cream cakes, fum egg cakes, and eight treasures were especially popular, along with Beijing-style mooncakes.Snowy White Bean PasteIntroductionSnowy White Bean Paste has a century-long history, favored by tourists.Main ingredients are red beans, eggs, sugar, etc.Its round shape and white color attract before being sprinkled with sugar for consumption. It is fragrant and sweet to taste.Snowy White Bean Paste is one of the traditional delicacies in Jilin cuisine.It uses bean paste as the main ingredient combined with egg foam batter, using pan-frying method.The finished product is soft, round, and white like cotton balls. During frying, due to bottom heating causing expansion, the white bean paste balls turn over spontaneously, creating a delightful scene.

Burnt Deer Tails

Introduction

Burnt Deer Tails is a traditional Jilin dish.Main ingredients are deer tails cooked with Manchu methods. It has rich meat flavors and is very delicious.In ancient China, there were strict rules for cooking deer tails. Ingredients included spicy condiments such as chili peppers and ginger.For a long time, deer tails were rare and expensive ingredients, often featured in high-end banquets.Burnt Deer Tails is known for its tender skin, fragrant meat, red juice, rich flavors, earning the title "taste marvel".(Changchun)Emerald Ginseng Beer ChickenIntroduction

Emerald Ginseng Beer Chicken is one of Changchun's famous dishes.It uses Chinese fine wine as a seasoning to reduce the earthy taste of ginseng and enhance chicken flavors.This dish combines mother chickens, beer, and Jilin ginseng in one serving, cooked together.The color is vibrant, the shape attractive, with an aroma. It's a unique local specialty combining medicinal and culinary elements.Changchun Tofu ShredsIntroduction

Changchun Tofu Shreds are a distinctive Jilin snack with a history dating back to early twentieth century. Initially, they were served in the Changxuan Huoran Inner Restaurant in Nanyang.

The finished tofu shreds are brownish-red and transparent, crispy yet not greasy, refreshing and pleasant to eat. They make an excellent wine accompaniment.

Cultural HeritageChangchun Tofu Shreds' technique was created by the kitchen staff of the Kaifeng governor's office and Nanyang garrison, Liu Chunfu, dating back over a hundred years.(1) For tofu shreds, unique ingredients are used with meticulous preparation. Pig skin, ears, and snouts are chosen, hairs removed, fat scraped, soaked in water, cleaned, and placed with spice bag in broth pot until almost cooked.(2) Skin on the outside, ears and snouts inside, tied into a cylindrical shape, boiled again before cutting into thin slices, then into fine shreds for serving. Drizzle with sesame oil or chili oil to finish.Chicken must be finely cut; otherwise, it becomes "tofu strips".Rice GarlicIntroductionRice garlic is a distinctive snack made by roasting garlic.

This roasted garlic has little of the usual odor and tastes good. However, its disinfection effect is significantly reduced.

Preparation

Materials: 5 heads of garlic,This dish combines mother chicken, Moutai liquor, and Jilin Ginseng into a single dish for cooking.This dish is colorful, beautifully shaped, and fragrant. It is an exemplary combination of medicinal and culinary arts with a distinctive local specialty.Changchun TimaIntroductionChangchun Tima is a distinctive snack in Jilin Province, famous since the early 1900s at the Changleuan Hot Pot House. It is well-known within and outside of Jilin Province.

The finished product is brownish red, transparent, with tough yet not greasy texture, making it an ideal wine companion dish.

History

The Tima technique was passed down by the chef Liu Chunfu from the Xuanuan Gong and Nanyang Town Hall. It has a history of over one hundred years.

Tima primarily uses pig's feet as ingredients.

Preparation

(1) The selection for Tima is unique, with meticulous preparation.Remove hair and fat from the skin, ears, and snout parts, soak in water, clean thoroughly. Put them in a pot with seasonings and cook until almost done before removing.

(2) Arrange the pig's feet on the outside, while putting the ears and snouts inside, tie each 1 kg or so into a cylinder using thread, then re-immerse in the pot for further cooking. After removal, tighten the threads when still hot, allow to cool before untying.

(3) Slice thinly with a fast knife and serve with sesame oil or chili oil.The meat slices must be very fine, otherwise, it will become "Tima strips".

Roasted Garlic

IntroductionRoasted garlic is a distinctive snack made by roasting garlic cloves.

This roasted garlic has little to no smell of garlic and tastes great but loses much of its antibacterial properties.

Preparation

Materials: 5 heads of garlic,snow fungus

, prepared with deer antler slices, pheasant pieces, quail eggs, and chicken paste.

Four hot dishes include "Immortal's Longevity Monkey Head Mushroom", made by combining monkey head mushrooms, ham, dried scallops, and chicken broth.

Five hot dishes are the "Many Happiness Ginseng Longevity Fish", prepared with ginseng and soft-fried turtle meat.Black pepper2 teaspoons of crushed black pepper, 1 teaspoon of salt, 2 tablespoons of oil.

Method

Peel off the outer layer of skin from a large garlic head to about one-third of its length. Leave the remaining two-thirds intact.

LargeFireOpenSteamBoil water in a pot and place the prepared garlic inside, cover, and steam for 20 minutes.

Arrange the steamed garlic on a baking tray lined with parchment paper. Season with salt and black pepper, and drizzle with oil.

OvenPreheat the oven to 200°C for 10 minutes, then place the arranged garlic in it and bake using both upper and lower heating elements for 10 minutes.

Brush the oil that drips from the garlic onto its surface. Return it to the oven and continue baking for another 10 minutes until the skin turns golden yellow with bubbles forming inside.

Changbai Mountain Banquet

Introduction

Changbai Mountain Banquet features ingredients sourced from the Changbai Mountains - ginseng, antler velvet, bear, flying dragon, snow lobster, and more than 30 premium items.Sixth hot dish is the "Tianchi Snow Fungus Red Lotus Flower", made by combining chicken oil, watermelon rind, rock sugar, and essences. It has a bright color, clear and sweet taste.Snow Lobster

It combines traditional Chinese banquet dishes with meticulous preparation to create this exquisite dining experience.The main dish of the Banquet is titled "Golden Deer Peony."It uses deer meat as its primary ingredient, molded into a running deer. Surround it with shiitake mushrooms, silver ear fungus, and ferns to form a vivid scene of spring in the forest.The first hot dish on the menu is titled "Changbai Flying Dragon Fresh Pot."It consists of flying dragon meat, green Chinese cabbage, ham, and simmered with top broth.The second course is named "Orchid Bear Claw Prosperity and Good Luck," featuring a whole bear paw braised with Chinese cabbage, egg whites, chicken breast meat, and orchids in an elegant, pure tone.The third hot dish is titled "Lotus Swallowing Birds Playing Wild Fowls."It combines deer antler slices, pheasant, quail eggs, and chicken paste.The fourth course is named "Immortal Longevity Monkey Head Mushroom."It uses monkey head mushrooms with ham, scallops, and chicken broth.The fifth course is titled "Many Happiness Ginseng Longevity Turtle."It features ginseng and soft-shelled turtle as the main ingredients, steamed together.The sixth hot dish is named "Heavenly Pool Snow Lobster Red Lotus."It is made with chicken oil, watermelon rind, rock sugar, and essence, presenting a vivid color and a sweet taste.Changbai Mountain Banquet is an exquisite and luxurious high-end banquet, offering both a delightful flavor experience and health benefits.，Changan Braised MeatIntroductionChangan braised meat belongs to Northeastern Chinese cuisine, using pork belly as its main ingredient. It has a rich, savory taste, with the key being the braising process, making it a distinctive local delicacy in Changchun.At room temperatures below 30°C, it can be stored for a longer period without spoiling.MethodMaterials for Changan Braised Meat:Main ingredient: 1000 grams of pork bellyAccompaniments: 15 grams each of,,; 200 grams of soy sauce, 20 grams of salt, 15 grams of sugar, 10 grams of cooking wine, 2 grams each of,,,,,,,,,,; 1 gram of pickled red bean paste.Cooking Method for Changan Braised Meat:1. Cut the meat into two pieces and soak them in water (use hot water in winter, warm water in spring and autumn, and cold water in summer) for 20 minutes. Remove any hair and dirt from the skin with a knife.Place the meat in boiling water (add some salt), remove when it starts to boil, then rinse with cold water.2. Pour water, soy sauce, and all seasonings into a pot (excluding sugar). When it comes to a boil, add the meat pieces along with pickled red bean paste. After boiling, switch to low heat for 1 hour and 40 minutes until fully cooked.3. Remove the cooked meat from the pot and place it on a rack in the smoking pan. Below the rack, put some sugar. Heat the smoking pan until the sugar burns and produces thick smoke. Brush this smoke over the meat (no smoking in winter).The Changbai Mountain Banquet is an elegant high-end banquet offering exquisite tastes while also providing health benefits.Changchun Braised MeatIntroductionChangchun braised meat is a traditional Northeastern Chinese dish with the main ingredient being pork belly. It features a rich, savory flavor and is a standout delicacy in the city.At 30 degrees Celsius or below, it can be stored for longer periods without spoiling.PreparationIngredients: Main ingredients: 1000 grams of pork belly; Supporting materials: 15 grams each of scallion, ginger, and garlic, 200 grams of soy sauce, 20 grams of salt, 15 grams of sugar, 10 grams of cooking wine, 2 grams each of white, cassia bark, fennel seed, cardamom, cinnamon, small anise, allspice, Sichuan pepper, and star anise; 1 gram of mature nitre.Cooking method for Changchun braised meat:1. Cut the meat into two pieces, soak in water (hot water in winter, warm water in spring and autumn, cold water in summer) for 20 minutes, then clean off any hair and dirt on the skin with a knife.Bring water to a boil in a pot, add the meat slices and cook until it boils. Skim off the surface foam, then remove the meat from the pot and wash with cold water.2. Put the water, soy sauce, and all seasonings (excluding sugar) back into the pot over high heat, adding the mature nitre when the mixture starts to boil. Cook for about 1 hour and 40 minutes on low heat until fully cooked.3. Once the meat is cooked, remove it from the pot and place it on a rack in an box. Place sugar underneath and cover the box. Heat up the box to ignite the sugar, creating thick smoke, which will flavor the meat (no smoking needed in winter).Much joy with ginseng longevity fish.It is made primarily from ginseng and soft-shelled turtle, steamed together.The sixth hot dish is "Heavenly Pond Snowy Swallow Red Lotus".It is prepared using chicken fat, watermelon rind, rock sugar, essence, and seasonings, resulting in a vibrant color and a clear sweetness.Changbai Mountain Delicacies is an exquisite high-class banquet offering both taste and nourishment.Changchun cured meatbelongs to Northeastern Chinese cuisine,with its main ingredient being pork belly.The flavor is characterized by soy sauce, emphasizing the process of curing.It is a specialty food in Changchun.

At temperatures below 30 degrees Celsius, it can be stored for a longer time without spoiling.

Preparation method:

Main ingredients: 1000 grams of front pork bellySeasonings: 15 grams each of (scallions, ginger, garlic), 200 grams of soy sauce, 20 grams of salt, 15 grams of sugar, 10 grams of cooking wine, 2 grams each of white.1 gram of cooked nitre.Preparation method for Changchun cured meat:1. Cut the meat into two pieces, soak in water (winter use hot water, spring and autumn use warm water, summer use cold water) for 20 minutes, then clean the hair and dirt from the skin with a knife.Place the meat blocks in boiling water (in winter, add hot water; in spring and autumn, use warm water; in summer, use cold water), take out when it boils, and rinse with cold water.2. Bring to a boil again with water, soy sauce, and all seasonings except sugar, then add the cooked nitre. Simmer for 1 hour and 40 minutes until done.3. Remove the cooked meat from the pot and place it on the grating of the smoking pot, put sugar underneath, cover and heat to ignite the sugar and produce thick smoke, thus curing the meat (do not smoke in winter).

The method

Changchun cured meat ingredients:

Main ingredient: 1000 grams of pork belly

Ingredients: 15 grams of, 15 grams of, 15 grams of, 200 grams of soy sauce, 20 grams of salt, 15 grams of sugar, 10 grams of cooking wine, 2 grams each of white peony root ( ), fennel ( ), star anise ( ), cardamom fruit ( ), tangerine peel ( ), cinnamon stick ( ), smallfennel ( ), cardamom pods ( ),Sichuan pepper ( ),star anise ( )each 2 grams, and 1 gram of cooked nitrite.

Changchun cured meat cooking method:

1. Cut the meat into two pieces, soak in water (use hot water in winter, warm water in spring and autumn, and cool water in summer) for 20 minutes, then use a knife to clean off the hair and dirt on the skin of the meat.Place water in a pot and bring it to a boil. Put the meat pieces into the pot, remove when it boils again, and rinse with cold water.

2. Place the ingredients (except sugar) including soy sauce and all seasonings (white peony root, fennel, star anise, cardamom fruit, tangerine peel, cinnamon stick, small fennel, cardamom pods, Sichuan pepper, star anise each 2 grams, cooked nitrite 1 gram) into a pot of water and bring to a boil. Add the meat pieces, place the cooked nitrite, cook for 1 hour and 40 minutes over low heat until the meat is cooked.

3. Remove the cooked meat from the pot and place it on the rack of the smoke box, put sugar under the rack, cover, heat the smoke box to make the sugar burn and emit thick smoke, then smoke-cure the meat (do not smoke in winter).