The city of Benxi may not be large, but it boasts a wealth of delicious foods.Benxi's local cuisine is very distinctive, such as the white meat and sour cabbage dish.BloodIntestine,Pig's footare among the traditional and long-renowned delicacies in Benxi.As Benxi is a region with multiple ethnic groups, one of its food characteristics is the ethnic cuisine. The Manchu sticky bean includes, Korean cold noodles, Hui roast lamb leg, etc., forming a highlight of Benxi's cuisine.In addition to local specialties, various cuisines from all over the country can also be found in Benxi, each with their unique flavors, providing an exquisite feast for the palate.Benxi specialtiesxiao

include Gold Leaf Meat, Rainbow Trout, White Meat and Sour Cabbage Blood Sausage, Red Plum Fish Belly, Manchu Hot Pot, Longwan Pig's Foot, etc.Larva Grasshopperand TofuHot pot.Larva grasshoppers mostly live in the stones of mountain streams and rivers in Benxi. They resemble shrimp with crab-like bodies and fish tails.

The preparation method for larva grasshopper tofu involves removing the shell from living larva grasshoppers, keeping only the tender larvae inside. The larvae are minced using a meat grinder, then stir-fried in hot oil until they form a soft red shape similar to tofu, hence its name.Then add broth and vegetables for seasoning.

After cooking, the fresh red and soft larva grasshopper tofu floats on the surface of the soup, vividly appealing.

The preparationFirst clean the prawns, remove the hard shell, clean out the innards and shrimp line, then rinse thoroughly.Then smash the prawns, chop them finely with a knife, add an appropriate amount of water to mix well.Use a strainer to filter out the crushed shells for later use.In another pot, heat oil, sauté salt until it melts, then slowly pour in the shrimp meat broth and bring to a boil. When the shrimp solidifies into tofu-like substance, add vegetable segments and an egg, and season with a Long White Mountain specialty plant called "Ba Hao".A bowl of fragrant larva grasshopper tofu is ready.LargeGolden Millet RiceIt's vivid and inviting.

The large golden millet rice was formerly a top choice for hosting guests in rural areas of Benxi.

The Manchu ancestors lived in the white mountains and black waters, with high latitudes, long sunlight hours, short frost-free periods. Golden millet is a long-day crop with a short growth period that can be planted on newly cleared land without much effort.After processing to remove the hulls, golden millet becomes large golden millet rice.In olden days when rice was scarce, rural areas lacked foods for guests. When guests arrived occasionally, farmers would serve them this homemade large golden millet rice with red beans or small soybeans.To this day, in non-rice-growing areas of Benxi, the large golden millet rice remains a host's choice.Benxi Xiao Shi Sheep SoupAnd it is flavored with a Long White Mountain specialty called "Ba Hao".The sheep soup from Xiao Shi town is famous throughout Northeast China.

It has been well-known for a long time. Without trying the soup in Xiao Shi, one would regret it for life.Sheep soup is indeed good stuff.Cooking the bones, meat, and internal organs of mountain sheep in an earthenware pot on a wood fire for several hours until the broth turns creamy white, then remove the broth, meat, and chopped innards. Add salt, black pepper, coriander, chili, monosodium glutamate, etc., and it becomes soup. It is delicious when hot.

On a normal day at home, during summer it's scorching, no one wants to drink any hot soup or the like.

But sheep soup is different; drinking this on a hot summer day can drive out heat through heat, similar to counteracting poison with poison.Sheep soup is served in a pot placed over a fire. The content inside is finely chopped and has no trace of fishy smell. There are also sheep blood tofu in the soup, crispy and tender.It's constantly simmered, the sheep blood tofu isn't tough at all; it remains tender even when eaten last.Throughout the process, you can ask the staff to add more broth as needed.Guaranteed to be rich and flavorful, unlimited refills are possible. It is not just plain soup with a little MSG.Longwan Pig's FootIn non-rice-producing rural areas, glutinous millet rice remains the main dish for guests to this day.

The Longwan pig's foot is a famous local snack in Benxi City, made from carefully selected ingredients and delicately processed according to family recipes.

Also included are pig's feet, stomach, elbows, beef, rabbit, chicken necks, etc., all smoked products. This main ingredient is unique to Yan Dong, with a salty, fresh, rich flavor, tender yet crispy, soft and chewy, suitable for all ages and seasons.

Sticky Fire PotI've heard of this before. Those who visit Xiaoshi but don't try mutton soup will regret it for life.Mentioning mutton soup is no small matter.With goat bones, meat, and organs placed in a large cauldron over an earthen stove to be simmered for hours until the broth turns milky white, the contents of the pot—broth, meat, and chopped organs—are removed and seasoned with salt,pepper,coriander,chili,monosodium glutamateetc. to make mutton soup; it is heavenly when consumed hot.

On ordinary days at home, summer heat is scorching, and no one wants to drink anything warm like a hot soup.But mutton soup is different; drinking it in the sweltering summer months is to expel heat with heat, akin to treating poison with poison.Mutton soup is served in a pot that's heated from below.The contents are rich and various parts are finely cut without any gamey smell.Moreover, this mutton soup containsmutton bloodtofu, which has a crisp and tender texture.It is continuously cooked until the tofu and blood do not become tough; even by the end of your meal, they remain tender.While you are eating, you can ask the staff to add more soup at any time.Guaranteed to be fresh and full-bodied, adding soup here can be done infinitely without being a plain broth or just water with some MSG added.

Pork trotters

Overview

Pork trotters are a famous local delicacy in Benxi City, made from carefully selected ingredients through meticulous processing based on traditional recipes.Additionally, there are also pork trotters,pigs' stomachs,pig's foot,beef, rabbit,chicken necks, and other smoked products. This main dish is a highlight of Yandong, with unique flavors that are rich, fresh, tender, and boneless, offering a delightful and soft texture for all ages.

Sticky fire pot

Overview

The stick fire cake is a Manchu food, known as sticky.Firecake, and sticky dry foods.It mainly uses glutinous rice,millet,yellow millet, or small yellow millet as the primary ingredient.After soaking, fermentation, and water washing, it is ground into sticky powder, dried, and divided into small portions.These are pressed into cakes,with red bean pastefilled in the center.Another version uses toasted sesame seeds mixed with salt as the filling, known as sesame salt.They are then flattened into small thick cakes and fried on a stove until cooked.This cake is sticky on the outside and sweet inside, rich in nutrition, making it a main food during winter and the Spring Festival.In rural areas, stick fire cakes are often prepared in large quantities at once, then stored in warehouses or large jars frozen with snow to be steamed before consumption.The historical culture

The dietary habits of the Manchu people have a direct relationship with the local resources and religious beliefs in Northeast China.

During periods when hunting and gathering were primary sources of food, their diet mainly consisted of meat from animals and fruits from forests.After agriculture became dominant, although their main diet shifted to grains with meat and vegetables as side dishes, many traditional hunting practices persisted.Breadis a favorite traditional staple among Manchu people, historically called "baked goods."Examples include sticky bean buns,stick fire cakes,"donkey rolls" (glutinous rice bun),thistle leaf cake,wave leaf cake,stickyrice cake,rice cake, mostly made fromyellow millet flour,filled with red bean paste and sometimes covered with thistle or wave leaves to prevent sticking.In cities, there are still Manchu-style pastries known as "Manchu baked goods."These often feature a sweet taste created by adding dairy products, honey, and nuts like walnuts and apricots."Sachaima" is one such pastry,which is fried with milk cheese and honey before being cut into pieces.Another common Manchu dish is "tangzi,"which uses buckwheat flour (now often corn flour),formed through a funnel-like tool called a "tangzi sleeve" to create noodle-like strips that are cooked directly in the pot, resulting in a unique and refreshing flavor.Keeping pigs was a traditional form of livestock among Manchus,and after settling down with farming as their main occupation, pork became their most favored meat.Pork dishes are primarily braised or stewed, cut into large pieces for satisfying meals.Examples includebraised pork,"fangzi meat,""torn bone meat," and the famous "white meat and blood sausage."In addition to fresh vegetables,mushrooms,wood ear mushrooms, pickled cabbage, and tuber and bean-based noodles are also very popular in winter when fresh vegetables are scarce.These ingredients often accompany stewed meats or hotpots during the cold season.Many traditional Manchu foods have been refined into gourmet dishes in restaurants,among which "Man-Han Banquet" is most famous, introduced since the Republic of China era.It includes various dried fruits, fresh fruits, cold platters, hot stir-fries, soups, and main courses with over a hundred varieties.The desserts are mostly Manchu-style,while the dishes like roast suckling pig, braised bear paws, stewed deer tails, and braised monkey head mushrooms use local specialties and traditional Manchu cooking methods, showcasing the refined tableware, elegant names, and complex dining rituals that represent the pinnacle of Manchu cuisine.The processTo make stick fire cakes,the sticky ingredients such as glutinous corn, sticky rice, or large yellow millet are selected.After grinding into flour, impurities are removed to prepare for cooking.For the filling, choose high-quality red beans, boil and mash them, then coat with a small amount of oil on the heated iron pot's edge before pressing the dough and bean paste into cakes and baking them on the stove."Gold Meat"Introduction"Gold Meat" or "oil-fried meat slices" are made from fresh pork and are considered an ancient Manchu royal delicacy."Gold Meat" was once listed as the top delicacy in the Manchu cuisine, being served first at grand feasts during Qing dynasty celebrations to show respect.It is said that this dish was created by Nurhachi, the founding emperor of the Qing dynasty.During his youth when his family faced financial difficulties,he lived and worked as a servant for a leader in Fushun, Liaoning province.When the cook fainted after preparing seven courses,Nurhachi quickly wrapped slices of pork loin in flour to mimic a finished dish to prevent any delays.This story exemplifies how quick thinking and resourcefulness were valued among Manchus.Bear paws, grilled deer tails,

Rabbit heads

, etc., prepared with local ingredients using Manchu traditional cooking methods. The exquisite tableware, elegant dish names, and elaborate dining rituals make it a pinnacle of Manchu cuisine culture.PreparationThe preparation of sticky fire pot isn't difficult; as it's a sticky food, the main ingredient should be glutinous corn,glutinous rice

, or yellow millet, which is ground into dough after removing impurities and ready for cooking.

The filling consists of mashed premium small beans. During cooking, a little oil can be applied to the sides of a heated iron pot (to prevent sticking), then sticky rice dough wrapped around the bean filling is flattened into round pieces and placed on the pot for grilling.

Gold meatIntroduction

"Gold meat" or "oil-soaked pork slices," made from high-quality fresh pork, was a traditional Manchu delicacy during imperial times. It has been listed as the first among many fine dishes served before royal feasts since the Qing Dynasty's founding.

Legend has it that this dish was invented by Emperor Huang Taiji (Nurhachi) of the Manchu dynasty when he was young and in need.Historical cultureThe story goes that Nurhachi, in his youth before becoming a powerful leader, lived in Fushun, Liaoning Province. Initially, he worked as an apprentice in the kitchen for a tribal leader who had strict eating habits, requiring eight dishes with each meal and intricate decorations.Yolkis cooked in a pan quickly and served on a plate, the chief tasted it and found it unusually delicious.Nurhachi wanted to seek auspiciousness and named it "Golden Meat".

Later, Nurhachi rose to power as the founder of Later Jin and the first ancestor of the Qing dynasty. Every major ceremony, golden meat was served and the story behind it was recounted in public. Thus, each emperor of the Qing dynasty revered golden meat as a delicacy, symbolizing gratitude for their ancestors' achievements and favors.

Preparation

Ingredients:

250 grams of lean pork, 10 grams of coriander, 10 grams of green onion,10 grams of ginger,50 grams of pig oil, 15 grams of sesame oil, 10 grams of cooking wine,20 grams of vinegar,20 grams of soy sauce, 25 grams of cornstarch, 1 egg, monosodium glutamate, salt,sugara little each.TangyuanProcess:1. Slice the meat and mix it with a little salt and monosodium glutamate. Mix the meat slices with egg and cornstarch to coat them.2. Cut coriander into segments, slice green onion and ginger.3. Deep-fry the coated meat slices until they are 40% cooked, then remove them from the oil. Leave some oil in the pot, then add the meat slices back and fry until golden brown.4. Add sliced green onions, ginger, Sichuan pepper, coriander segments, stir-fry for a few seconds, then add the sauce made with cooking wine, vinegar, soy sauce, monosodium glutamate, and stir well. Finally, add sesame oil to complete it.

Manchu Hot Pot

IntroductionManchu Hot Pot has a long history and belongs to the Islamic cuisine.A copper pot with charcoal fire,

chicken broth boils, vegetables such as pickled cabbage, vermicelli, lean pork, mutton, chicken, fish meat, wild chicken, deer, elk, and even flying dragon meat are added for boiling.

Sometimes, various mountain mushrooms like hazelnut mushroom, oyster mushroom, grass mushroom, Helaila mushroom, etc., are used to make the soup. The ingredients are exotic and sumptuous.

Historical Culture

The history of Manchu Hot Pot is very long. There are three main theories about its origin:

Firstly, it dates back to the Jin Dynasty;

Secondly, it originated when Genghis Khan invaded Central China;Thirdly, it started in the Ming and Qing transition period.In the Jin Dynasty, the ancient Jurchen people had a custom of roasting meat like deer and elk slices over a fire in a clay pot with chicken broth.The hot chicken soup was bubbling, and the meat was cooked as soon as it was cut.When Genghis Khan invaded Central China, he used helmets to eat horse meat. This is considered the origin of Manchu Hot Pot.During the Ming and Qing transition period, Nurhachi, founder of Later Jin, led his troops on campaigns where they cooked various meats like pork, mutton, beef in a pot for convenience.Later, when the Qing army entered Central China, this dietary habit was brought there too.Due to its delicious taste, it later became an imperial delicacy prepared by court chefs with additional mountain treasures and seafood.In the mid-Qing dynasty, Emperor Qianlong wanted a grand banquet. His advisor He Shen suggested a thousand-year-old banquet, but the weather was too cold for the elders. Instead, he proposed a warm hot pot to keep everyone comfortable.Thus, all the elderly enjoyed a warm meal, and they praised the emperor's wisdom, making Manchu Hot Pot popular nationwide.White Meat with Sauerkraut and Blood SausageIntroductionWhite meat with sauerkraut and blood sausage is a traditional Manchu food that is widely loved by people of all ethnic groups.It is typically served as the main dish when friends and family gather after slaughtering pigs for the year.Cut the five-layered pork thinly, add it to water with sauerkraut slices, and season it. When boiling starts, put in blood sausages that have been filled, cooked, and cut into small pieces. One dish is completed.

The dish is fragrant without being greasy and has high nutritional value.

Roasted Tofu SkinIntroductionRoasted tofu skin is popular in Benxi.

Ingredients:Bok choy, tofu skin, chopped green onions,

Sauces: barbecue sauce, chili sauce.

Process:1. Rinse the bok choy and dry it. Lay it on a plate.Clean and dry the green onions too.Cut the tofu skin into appropriate pieces and blanch them in boiling water, then drain excess water.Wrap the green onion segments around the tofu skin, use skewers to secure them, arrange them on a baking sheet lined with foil.2. Brush both sides of the skewered tofu skins with barbecue sauce.

Preheat the oven at 200 degrees Celsius for 6-7 minutes, flipping and brushing with chili sauce in between.

(The barbecue sauce I bought was not spicy, so I added this step.)

3. When done, remove from the oven, take off the skewers, place on bok choy, and serve.One day, while hosting guests, the female chef fainted after preparing seven courses. Seeing this, Nurhachi cleverly took action by quickly arranging slices of pork, coated in batter, on plates and served them as the final dish.This dish is popular among residents during their celebrations after slaughtering pigs at New Year, serving as a main course for family gatherings or feasts with friends.The meat is chopped thinly along with finely cut Chinese cabbage. After boiling in water with added seasonings, it is combined with cooked blood sausages and served when the soup starts to simmer.It's fragrant yet not greasy, rich in nutrition.

Grilled tofu skinsIntroduction

Grilled tofu skins are widely enjoyed in Benxi.

Preparation:

Main ingredients: lettuce,

tofu skin

, and green onions.

Auxiliary materials: barbecued sauce,

chili sauce.

Steps:

. Clean the lettuce, pat dry, and lay it flat on a plate.. Rinse the green onions, pat them dry as well.. Cut the tofu skin into appropriate pieces, briefly boil to remove excess water, then drain and prepare the barbecued sauce (I forgot to take photos of these ingredients).

. Chop the green onions and roll them inside the tofu skin with a bamboo skewer. Place aluminum foil on a baking tray, and arrange the skewered tofu skin pieces.

. Apply the barbecued sauce evenly on both sides of the skewered tofu skins.

4.. Bake in a preheated oven at 200 degrees for about 6 to 7 minutes, turning occasionally and brushing with chili sauce halfway through.(Since my barbecuing sauce wasn't spicy, I added this step).. After the time is up, remove from the oven, take off the skewers, and place on top of the lettuce.

5. When done, remove the skewers and place them on the lettuce.