Fushun City is known as the "Coal Capital," surrounded by mountains on three sides, and is a beautiful strip-shaped city.

FeatureSpecialtyThere are: Manchu Eight Dishes Eight Bowls, Soybean Pancake Rolls, Mutton Soup, Wavy LeafPie, Eating Bao Meal, Sour Cabbage with Five-Spice PorkPork, Spicy Mix, Su Hazi

Bao Meal

Introduction

"Bao Meal" is also known as "Eating Bao Meal," "Eat Pak Fu Kek," or "Eat Vegetable Dumplings."Placecabbage,and sour cabbage leaves on your palm, then place the already cooked rice (in the past mainly with glutinous rice),rice,(cooked glutinous rice), stir-fried vegetables and green onions, and fermented soybean paste on top.Use both hands to fold the vegetable leaves or roll them into a long cylinder shape for eating by hand.This method was recorded in the Ming Dynasty's Liu Ruiyu's "Zhuozhong Zhi": "Also, with various tender and fatty meat,gingerand garlic chopped like beans,mixing rice,with lettuce leaves wrapped to eat it, which is called 'Bao Meal'"[1]., withOver time, this became a folk custom and was absorbed by the Manchu people, evolving into a unique Manchu food that has been passed down to today.Historical CultureThere is a legend about the origin of eating vegetable bao. According to legend, during the siege of Fushun in the early days,

historical and cultural elements

During those days, the soldiers were fed by the villagers every day.After winning the battle and taking over Fushun City, Emperor Huang Taiji did not allow his troops to rest but continued pursuing the enemy.Just as they were about to set off, food was prepared for them. Due to military orders, they could not eat even though their stomachs were growling in hunger.A clever wife saw hungry soldiers leaving and came up with a plan: "Here's your meal; you can eat it on the road."But how would they carry their food? The soldiers looked at each other without knowing what to do.The wife used wilted cabbage leaves, washed them, laid them flat, placed the already cooked rice with meat and vegetables on top, scooped up a spoonful of it, wrapped it in the leaf, and handed it to the soldiers as a vegetable ball.The hungry soldiers thanked her and hurried off.When Emperor Huang Taiji was out on a military campaign, he did not have food, nor did his men. He was both hungry and frustrated.Suddenly, one of the soldiers brought him a vegetable ball. After eating it with great relish,"This meal is so delicious," Emperor Huang Taiji said after savoring each bite. "From now on, we can rely on this."

Since then, whenever he went to war, Emperor Huang Taiji would have the villagers prepare these vegetable balls for his troops.This custom gradually became a folk tradition and was passed down as a unique Manchu food item through the generations.Making MethodPlace cabbage or sour cabbage leaves on your palm. Place already cooked glutinous rice, stir-fried vegetables, green onions, and fermented soybean paste on top.Fold the vegetable leaves over to make a long cylinder shape for hand-held eating; or form it into a ball shape and hold with both hands.The ingredients used can vary by season.Full-flavored Mutton SoupIntroductionMongolian mutton soup is most authentic in the Liaoning Wudi Manchu Autonomous County. This tradition stems from the authenticity of its preparation, which results in a rich and pure taste with just the right amount of mutton's unique flavor.The custom of drinking mutton soup dates back to ancient times, around the time of the Three Jin period, but it became popular in Northeastern China during the late Qing Dynasty after 300 years of development.Mongolians prefer mountain sheep because they have a strong mutton flavor. Domesticated sheep do not carry this unique taste and therefore are less desirable for eating.Sheep are herbivores, making them natural and green food that is not greasy and does not increase body fat when consumed.

In the middle of summer, there's an old saying: "First hot weather: radish; second hot weather: vegetables; third hot weather: mutton to chase the heat."During the Dog Days (the hottest period), people slaughter sheep and drink mutton soup for the purpose of sweating out to relieve dampness and summer heat, which also helps build up body strength.

In the 70s, even in poor households, families would pool their resources to buy a sheep together and share it among neighbors, cooking the entire animal into soup and enjoying it with family.

The traditional way of drinking mutton soup is: After slaughtering the sheep, cut the meat into small pieces and place them in a pot. Smash larger bones for better flavor; after 3 hours or so,cooked lambis removed. Clean the innards (internal organs) and cook them separately.

Place shredded meat and cleaned innards in a bowl, pour hot soup over it, add vinegar, salt, monosodium glutamate, chili powder, green onions, coriander, according to taste, and additional condiments such as mustard oil or chili oil if desired. This is a full-flavored mutton soup.

Modern Manchu people are descendants of the ancient hunting Jurchens, and drinking mutton soup holds special significance for them. Influenced by this tradition,

Mongolian Mutton Soupthe custom of drinking mutton soup has become an essential part of the dietary culture in Northeast China.

Drinking mutton soup can help dispel summer heat, strengthen the body and increase appetite during hot weather.Select a plump and healthy sheep, preferably a mountain sheep. After slaughtering and cleaning the meat along with organs like heart, liver, lungs,

sheep blood, place everything in one pot for slow cooking to create an authentic base soup.After all ingredients are cooked, shred them into small pieces as needed. Serve this soup by pouring hot broth over shredded meat and internal organs, adding vinegar, salt, monosodium glutamate, chili powder, green onions, coriander according to personal preference.Mutton soup is simple to make but has a unique flavor that appeals to all ages. It remains a traditional delicacy in the diet of people who live in Northeast China.In the 1970s, even in the most challenging families, they would buy a sheep together to be slaughtered, then distribute it among themselves to make mutton soup for the whole family.

The authentic way to drink Mancunian mutton soup is: after the sheep is killed, it should be cut into small pieces and placed in the pot; large bones need to be smashed so that the broth can have a richer flavor. Oncethe muttonhas been cooked thoroughly, it should be removed.Then, the organs (underparts) should be washed clean and cooked separately in another pot.Generally, cooking the meat takes about 3 hours; after removing the meat, the bones are kept in the pot to continue simmering. At this point, the broth turns milky white. Next, take off the pieces of meat that have been removed (cut into small bits) and put them in a bowl. Then add all the organs such asblood, along with the cut meat, into the soup bowls, letting it soak in hot mutton broth.Add an appropriate amount of vinegar,salt,monosodium glutamate (MSG),chili powder,chopped green onions,coriander,and so forth. According to personal taste, you can add mustard oil or chili oil as well.A proper serving of Mancunian mutton soup will ensure that you are thoroughly satiated and pleasantly drenched (sweated out).The full mutton soup is both a delicacy and an everyday food for the Manchu people.

Drinking this soup in summer can help to cool down, improve health, and build strength.Selecting a fat and healthy sheep, especially mountain sheep, is crucial; after killing it and cleaning its body, extract heart, liver, lungs,

blood, and other organs (underparts) for cooking together with bones and meat in the same pot. This soup becomes known as old broth.Once both the mutton soup and the underparts are cooked, take out and shred or slice them to prepare for serving the soup.When served, put the shredded meat and underparts into bowls, pour in the old broth, and season with vinegar (preferably aged vinegar),salt,chicken essence (MSG can be used as well), starch (diluted with water), sesame seeds, cumin, sesame sauce (a little bit, mixed with a bit of starch water), and

peanut sauce.

Spicy and numbing mixed dish

Introduction

Spicy and numbing mixed dish is a specialty in Fushun, Liaoning Province.It mainly featurespotatoes,tapioca,kelp,tofu skin,balls,mutton balls,cabbage,broad bean vermicelli,celery,bok choy,cabbage,bean curd puffs,crab sticks,mushrooms,and vegetarian balls (also known as red balls).These ingredients are similar to those used in spicy and numbing skewers, but instead of simmering them in broth, they are boiled until cooked, then mixed with salt, aged vinegar, sugar, crushed peanuts, chili peppers, cumin, sesame oil, etc., before being eaten. This dish was invented by Fushun residents after introducing spicy and numbing skewers, and is very popular with various flavors like sweet and sour, spicy and numbing, and salty and spicy, which can be adjusted according to personal preference.In the early days, this dish could often be found at school gates in Fushun, where it was particularly favored by students.OriginThe origin of spiced and numb mixed dish dates back to the mid-1990s in Fushun City when major reforms were being carried out in state-owned enterprises.At that time, about 660,000 workers from state-owned enterprises made up 90.8% of the total workforce in Fushun.Before 1994, nearly 38.07% of these workers had already been laid off.However, by 1994, this trend was far from over, leading to a high accumulation of idle labor at the end of the century.Fushun was an economically imbalanced heavy industry city with many of its laid-off workers coming from coal mines, steel plants, textile mills, power generation, and construction sectors.These laid-off workers had limited skills and were mainly older in age. The private sector was weak at the time, making it difficult for them to find new jobs quickly.In a severe employment situation, the city government used every means possible to solve the problem of unemployment.One approach encouraged unemployed workers to start their own businesses.

However, starting a business requires capital. Since the state-owned enterprise reforms were still in transition, the municipal treasury could not provide this funding, so the burden fell on these laid-off workers.

Many of Fushun's successful private entrepreneurs today began during this period.These laid-off workers had no fixed income sources and faced great challenges to start businesses. As a result, most chose small-scale business ventures like selling vegetables from stalls or delivering goods.The scene in Fushun was "gray prosperity," with many such individuals working on the streets.By this time, spicy and numbing skewers had already entered Fushun, with several stores established within the city to cater to those who preferred its spiciness.Due to low costs and high profits, competition for these stalls increased rapidly. To stand out in such a crowded market, one clever couple had an idea.They decided that since spicy and numbing skewers originated from southwestern China, they should be adjusted to better suit local tastes.They reasoned that the people of northeast China preferred foods rich in oil, salt, and strong flavors to keep warm during harsh winters. Removing the broth would make the dish more flavorful without losing its spiciness.Without the broth, it wouldn't be considered a "hot pot." Therefore, they changed the name to "spicy and numbing mixed dish."This innovative preparation method quickly gained popularity across Fushun, replacing spicy and numbing skewers in schools, neighborhoods, and throughout the city.

Today's recipe has evolved through several adjustments and improvements. Many variations exist with different flavors.Prominent versions include "River East Thirteen Slices" from Fushun, "Old Lady Yang's" near the train station, and those from Wangan, Dongzhou, Gubei, Hubailai, and Jinning.Mixed vegetables:Potatoes,cabbage,bok choy,celery (tong hao),daikon radish (Chinese cabbage).Mixed side dishes:

wide noodles, thin noodles, mutton balls, sausages, dried tofu (substitute with tofu skin if available), meatballs, kelp knots, instant ramen (the cheapest type works best).Condiments:chili sauce (preferably La Guanmiao spicy sauce, widely available in supermarkets),

sesame oil,

sugar,：

vinegar (prefer aged vinegar),salt,MSG (or yeast powder is acceptable),starch dissolved in water,sesame seeds,cumin,

peanut butter (for added aroma, more challenging to prepare and optional).Preparation:First, soak the wide noodles in water for 6-7 hours before bedtime.Next, wash the vegetables thoroughly. Slice the potatoes into thin pieces for hygiene reasons, lightly boil some of the side dishes if desired.In a large pot, bring water to a boil and add a little salt.Boil the potatoes for 2 minutes, then add other vegetables. Cover the pot; after 1-2 minutes when the water boils again, add the remaining side dishes.Stir occasionally until everything is cooked through.

(Add instant ramen at the end)After 2 minutes of cooking with the side dishes, turn off the heat and transfer the contents into a large mixing bowl (make sure it's dry to avoid becoming spicy and numbing skewers).Combine sugar (2 tablespoons), chili sauce (1-2 tablespoons), sesame oil (half a tablespoon), vinegar (2 tablespoons), salt (a little), MSG (a little), starch dissolved in water, sesame seeds, cumin, peanut butter (optional for added fragrance) in the mixing bowl.Mix well. Taste and adjust to personal preference while the vegetables are still warm.The preparation is simple but distinctive, suitable for people of all ages. It remains a favored traditional food among the various ethnic groups residing in Northeast China.A typical way to make it involves selecting a fat sheep, especially mountain sheep, killing and cleaning its body, extracting organs such as heart,blood, and others (underparts), washing them thoroughly. Put these with bones and meat into the pot for cooking; this soup is known as old broth.After both the mutton soup and underparts are cooked, take out and shred or slice them to prepare serving.When served, put the shredded meat and underparts into bowls, pour in the old broth, then season with vinegar (preferably aged vinegar),salt,

chicken essence (MSG can be used as well), starch (diluted with water), sesame seeds, cumin, sesame sauce (a little bit, mixed with a bit of starch water), and

peanut sauce.The preparation is simple but distinctive, suitable for people of all ages. It remains a favored traditional food among the various ethnic groups residing in Northeast China.

A typical way to make it involves selecting a fat sheep, especially mountain sheep, killing and cleaning its body, extracting organs such as heart,potato slices, washing them thoroughly, and cooking them together with bones and meat. This soup is known as old broth.

After the mutton soup and underparts are cooked, take out and shred or slice them to prepare serving.When served, put the shredded meat and underparts into bowls, pour in the old broth, then season with vinegar (preferably aged vinegar),salt,chicken essence (MSG can be used as well), starch (diluted with water), sesame seeds, cumin, sesame sauce (a little bit, mixed with a bit of starch water), and

peanut sauce.

The preparation is simple but distinctive, suitable for people of all ages. It remains a favored traditional food among the various ethnic groups residing in Northeast China.

Cook the noodles for about 6 to 7 hours before use, ideally overnight.Clean and cut the vegetables,It can be seasoned until it suits your taste.

Su Hassi

Introduction

Su Hassi, also known as "sticky pest," "Su leaf cake," or "Su leaf provision," is a specialty of the Manchu people.it is a type of noodle food.potato slicesThe preparation: soak sticky millet orglutinous ricein water, grind it into sticky flour. Crush cooked small beans to make bean paste and wrap it in the sticky flour rolled into round pies, then wrap them with Su leaf and steam until fully cooked.adzuki beansinto thin pieces, ensuring hygiene by briefly washing them with water if necessary.Steam until cooked thoroughly.It is fragrant and sweet with a hint of Su leaf aroma. Not only do Han people enjoy eating it regularly, but they also offer it to gods during sacrifices.Cultural History

There is a story about the origin of Su Hassi among Manchu people.

In early times, every Manchu family had a son who needed to serve in the banner.

Some men returned from military service with more achievements.Others became lazy after returning home.A lazy couple had a husband who, upon coming back from his military service, was unwilling to work and eat.Despite repeated efforts by his wife, he ignored her advice.On the birthday of this lazy man on June 25th (Lunar Calendar), his wife said, "Today is your birthday. What would you like to eat?""You only know one side," she retorted, "I was born in a tiger year, but that year had twenty-nine days instead of the usual thirty.Adding 'small' makes it a kitten.Adding another 'small' turns a kitten into an even smaller animal, a cat. You are actually a cat!"Upon hearing his wife's words, he smiled proudly and said, "You only know half of this. I was born in the Year of the Tiger, but that year had twenty-nine days instead of thirty.”

A tiger plus 'small' means a kitten.Two 'smalls' make it even smaller than a kitten—a cat.Therefore, I am actually a cat.Cats are greedy and don't picky eaters."After saying this, he laughed at his wife.Seeing that she couldn't argue with him, and considering the upcoming birthday meal, she decided to prepare something special.She went to her garden, intending to pick some

green vegetables. Suddenly, a fragrant aroma of Su leaves wafted over. Looking around, she noticed that the Su leaves had grown as large as small plates. She picked one and held it near her nose, saying "How fragrant!" Pondering on her husband's words, she came up with an idea.She gathered some Su leaves, wrapped sticky flour into a mouse shape, addedred adzuki bean pasteor white bean paste inside, and sealed it with another leaf.With the help of this clever plan, she prepared the "Su Mouse" to tease him.At noon when her husband returned home, his wife welcomed him with a smile. She said, "I have something special for your birthday.""What is it? Where is it?" he asked eagerly.？？"Have a look," she replied as she lifted the pot lid.Seeing the sticky mouse, he sighed, "This sticky cake isn't worth eating." His wife responded calmly, "Look closely. This isn't ordinary sticky cake; it's 'Su Mouse.' Since you're a cat, a mouse would be perfect for you on your birthday.""I like mice," he said, but then had to eat them reluctantly.Feeling satisfied after eating several, he noticed the health benefits of the Su leaf and promised to work more.From that day forward, this "Su Mouse" became a regular part of their diet, encouraging him to be more diligent.Other wives in the village heard about this story and started making their own "Su Mice."This custom eventually spread among Manchu people as a way to encourage hard work.Making MethodThe filling can use small beans, red adzuki beans, white beans or bean paste. Some add fried Su seeds for extra flavor.Adjust the flour based on its stickiness by adding cornmeal, millet, or regular flour if necessary to avoid being too thick.Alternatively, you can grind large grains and millet with sticky rice in appropriate proportions.Soak glutinous rice in water, then simmer adzuki beans overnight before blending them intored bean paste. Mix well and add sugar for flavor. For preparation, allow the dough to rise by five hours, clean and dry Su leaves thoroughly. Brush both sides of the leaves with oil, stack them, spread sticky rice flour evenly on one side, add filling, shape it into a mouse form, steam for 10-15 minutes, then cool and serve.Wavy Leaf Cake

Introduction

This is a traditional food in Fushun area favored by Manchu residents.In April or May when the weather is green and fresh waterceleryPrepare a large pot of boiling water, adding some salt. Boil the potato slices first for about 2 minutes, then add other vegetables. Cover the pot and boil for another 1 or 2 minutes until all the vegetables are cooked thoroughly.are cut, mixed with bean sprouts and stir-fried. The dough is made from millet flour. After steaming, the cake has the fragrance of young oak leaves and the freshness of celery.Manchu Eight Delicacies Platter"Eight Dishes in Bowls" represents a traditional Manchu eating habit with eight main dishes—four cold and four hot. Each category contains two meat and two vegetable options, aligning with their generous table manners.Stir occasionally to ensure even cooking.Before turning off the heat,potatoescornmeal, millet flour, white flourand other ingredients should be prepared as needed.If too sticky, add more water to avoid a watery mixture.It can also be directly ground with glutinous rice and other grains in proportion.

Soak glutinous rice in water, then grind it into glutinous rice flour,Red beansalso need to be soaked overnight, then cooked until soft in a large pot, sweetened, and made intored bean paste.On the day when you want to make su huizi, about 5 hours before, you should mix the glutinous rice flour to form a soft dough and let it rise in a bowl. At the same time, wash and air-dry the su leaves.When everything is ready, drop a little bean oil on one side of the su leaf, then rub it with another leaf to ensure both are coated. Repeat this process for several leaves, then spread the risen glutinous rice dough evenly on the oiled leaves, add red bean paste filling, and wrap them up. Steam for 10 to 15 minutes before serving.

Wavy Leaf Cake

Introduction

Wavy Leaf Cake is a traditional seasonal food widely loved by Manchu residents in Fushun region.Every April or May when the mountains are green and rivers clear, fresh tender waterceleryis picked. It is boiled in hot water, chopped, mixed with bean leaves and wheat flour, then wrapped in young oak (large leaf oak) leaves for steaming. This dish, known as "Wavy Leaf Cake," allows one to enjoy the fragrance of oak leaves along with the freshness of water celery.Manchu Eight Dishes and BowlsIntroductionEight Dishes and Bowls are a traditional Manchu dining habit, featuring eight dishes (four cold and four hot), two meaty and two vegetarian in each category.

Eight Dishes and Bowls match the generosity of the Manchus as they are served on every table setting.

Introduction

Fushun small sausages are a specialty from Fushun, Liaoning Province. They are fresh and delicious with convenient storage, favored by consumers.

They can be stored for more than one year without losing quality.The platters are really large, the bowls are deeply and substantially big, when all of these are placed on the table together, you can't help but raise your bowl to drink freely.

"Eight Great Bowls" dish names: Steamed Snow Peas with Small Tofu, Braised Shrimp Tofu Egg, Roast Pig's Foot, Stir-fried Field Chicken and Mushroom Powder, Baby Chick with Treasure Fungus, Yearly Pig Stew, Imperial Court Bean Leaf Fish, Arma Son Meat.Among them, "Arma Son Meat" is commonly known as the "Gold Meat of Nurhachi", this dish being the most representative. It is a legacy from the era of Nurhachi, the Qing Taizu (Great Ancestor)."Eight Great Bowls" are recorded in "A Brief History of Manchu": After unifying northeast China, Nurhachi built a hall for sacrifices and rituals where all military actions and important matters were honored with sacrificial offerings.According to The Record of Bamboo Leaf Cottage, the sacrificial animals must be selected based on their black fur without any mixed colors, to be sacrificed and cooked in front of the gods.HistoryDuring the Qing dynasty's reign under Emperor Qianlong, it was at its zenith.

"Eight Great Bowls" were a part of the "Man-Han Full Banquet", which included "Upper Eight Delicacies", "Middle Eight Delicacies", and "Lower Eight Delicacies". The "Eight Great Manchu Bowls" belonged to the category of Lower Eight Delicacies, showcasing the local flavor of Manchu cuisine during a period of prosperity.

"Eight Great Bowls" were widely favored by the people. As recorded in The Examination of the Rituals of the Manchu Banner: For banquets, five cauldrons and eight cups (eight bowls) would be used, commonly known as "Eight Great Bowls". Rich families often hosted such banquets during festivals, celebrations, weddings, or other important events."Eight Great Bowls" combined various cooking techniques including braising, stewing, simmering, roasting, frying, stir-frying, steaming, and sautéing in one dish.

Bean Pancake Rolls

Introduction

Bean Pancake Rolls is a traditional Manchu noodle food, also known as bean pancake.

Soak yellow rice flour in water, mix it evenly, roll it into thin sheets, steam them until cooked. Roast the soybeans to make a powder and sprinkle it over the sheets before cutting them into 1-2 inch long rolls. The color is golden and tastes sticky yet fragrant when eaten.The method of making bean pancake rolls originated from dipping pancakes in bean powder."Bean Pancake Rolls" have a historical tale behind them. A long time ago, the ancestors of the Manchu people lived north of Heilongjiang (Amur) River where it was very cold and there were no crops to grow; they mainly hunted for food.Some young men wanted better lives but did not know where to find them. They asked the oldest man in their tribe, who told them that his grandfather said: If you go south, there is Changbai Mountain (Long White Mountains), with dense forests and abundant wild animals as well as fertile land suitable for planting crops.These young men followed this advice, bringing minimal tools and dried meat. They faced many hardships during their journey, crossing rivers and mountains."Look! Those are something you can eat," an elder pointed to a field. The group found "Susu Butada" (a type of sorghum) and "Tulilu" (a type of corn), which were very delicious.They ground the corn and made pancakes, roasting soybeans separately for a powder. They spent one whole night making these dishes.

"Bean Pancake Rolls" became their first meal on October 1st, the lunar month. They did not use tables or chopsticks but instead held the pancakes in hand to dip into the soybean powder.

To commemorate this event, the custom of eating pancakes dipped in soybean powder on October 1st remains among the Manchu people.

MoussakaIntroductionMoussaka is a specialty from Fushun City, Liaoning Province. It is popular and well-liked by consumers due to its fresh taste and portability.It can be stored for over a year without losing quality.Ingredients:100 kg lean pork (50% or more), 3.5 kg salt, 50 grams sodium nitrite, 5 kg sugar, 10 liters Shaoxing wine, 4 kg vegetable oil, 500 grams five-spice powder made from white mustard seeds, cardamom, dried tangerine peel, cinnamon, star anise, cloves, sandalwood, fennel seeds, and Sichuan pepper.

Production Method:1. Cut the lean pork into small pieces, grind them using a meat grinder to make a paste, mix in all seasonings and marinate for a bit.2. Using a funnel, stuff the seasoned meat paste into cleaned intestines, poke holes to release air, tie with string to form segments.3. Hang these segments under the sun until half-dry, then place them on bamboo sticks in a well-ventilated area for 20 days or so before steaming.4. Steam the prepared meat rolls for about 30 minutes, cool and they are ready to eat.Store by hanging; keep the area dry and at low temperatures away from direct sunlight to ensure storage over a year without quality loss.Gold Meat

Introduction

Gold Meat, also known as Oil Tofu Slice, is made of high-quality fresh pork. "Gold Meat" is an ancient Manchu imperial delicacy, once regarded as the top dish among all dishes in the palace. Since the establishment of the Qing Dynasty, it had to be served first at major events.

It's said that this dish was created by Nurhachi, the founding emperor.

"Gold Meat" is a story told by Emperor Nurhachi when he was a young boy. He had to work for a tribal leader in his youth due to family difficulties. The tribe leader required grand feasts with eight dishes and one soup.One day, while hosting guests, the female chef fainted after preparing seven courses. Nurhachi, as her helper, thought quickly and fried the pork loin slices coated with egg yolk and served them in a hurry.The tribe leader found it tasty and asked about its name; Nurhachi named it "Gold Meat" for good luck.

"Gold Meat" was highly valued by all Qing emperors as a symbol of honoring their ancestors, always being the first dish on important occasions.

Ingredients:250 grams lean pork, 10 grams chopped coriander, 10 grams chopped green onion, 10 grams ginger, 50 grams pig fat, 15 grams vegetable oil, 10 grams cooking wine, 20 grams vinegar, 20 grams soy sauce, 25 grams cornstarch, 1 egg, a little salt, MSG, sugar, Sichuan pepper.Process:1. Cut pork into slices and season with a small amount of salt and MSG, mix with egg and starch to form batter.

2. Chop coriander, green onion, ginger, and Sichuan pepper.3. Pan-fry the seasoned pork slices until they are half-done, then fry them golden brown.

4. Add the chopped ingredients (green onion, ginger, Sichuan pepper) to the pan and stir-fry briefly.5. Mix cooking wine, vinegar, soy sauce, and MSG in a separate bowl, pour into the pan with the meat.

6. Finally, add vegetable oil for flavor before serving.

Preparation Method

Fresh pork (more than 50% lean) 100 kilograms, refined salt 3.5 kilograms, sodium nitrite 50 grams, sugar 5 kilograms, Shaoxing wine 10 kilograms, sesame oil 4 kilograms, five-spice powder (made from white seed, cardamom, dried tangerine peel, cinnamon, bay leaf, star anise, sand ginger) 500 grams.1. Cut the lean and fatty meat into small pieces, use a meat grinder to make them into mince, add seasonings, mix well, form into filling, and slightly marinate.

2. After marination, use a funnel to fill the prepared sausage casings with the meat filling, poke holes in the casing to release air, tie it up with string and let it dry halfway in the sun before hanging it on bamboo poles in a well-ventilated place for 20 days or so.

3. Steam the dried sausages in a steamer for about 30 minutes, then remove them and cool to obtain finished products.4. Store the sausages by hanging them up; keep the storage area dry and cool to prevent direct sunlight exposure. They can be stored for more than one year without deteriorating.Gold MeatIntroductionAlso known as oil-cake meat slices, gold meat is made from high-quality fresh pork. It is an ancient imperial Manchu delicacy that was once ranked the top dish of all treasures during the Qing Dynasty era. Whenever there were grand ceremonies and banquets, the first dish served had to be Gold Meat.It is said that this exquisite dish was created by Nurhachi, the founder of the Jin dynasty (later known as the Qing).Cultural HistoryAccording to legend, in his younger years before becoming a renowned leader, Nurhachi fell into hardship and wandered around Fushun. Initially, he worked as a helper for a chief who was very particular about food. Each meal required eight dishes with golden plates intricately decorated, and not one dish could be missing.

On the day of a feast, the chef chosen by the chief was suddenly unable to continue due to exhaustion. Seeing that they were running short on dishes, Nurhachi quickly came up with an idea. He took slices of pork loin, coated them in egg yolk, and pan-fried them quickly before serving.

The chief found these fried meat slices exceptionally tasty and asked about their name after the feast. In order to bring good fortune, Nurhachi replied, "Call it Gold Meat."

After his rise to power and becoming the first emperor of the Qing Dynasty, he insisted that Gold Meat be served at every major ceremony as a reminder of his humble beginnings.Since then, each emperor honored this dish as a symbol of gratitude for their ancestors' sacrifices and rewards. This tradition has been passed down through generations as a cherished story.

Preparation Method

Lean pork 250 grams, coriander 10 grams, green onion 10 grams, ginger 10 grams,pork fat50 grams, sesame oil 15 grams, Shaoxing wine 10 grams, vinegar 20 grams,soy sauce20 grams, starch 25 grams,egg

1 piece,

MSG, salt, sugar, Sichuan pepper each a little.

Process:

Cut the meat into slices and mix with a small amount of salt and MSG. Marinate them by coating with egg and starch.Chop the coriander, green onion, and ginger into fine pieces.Fry the marinated meat slices until they are four-fifths done, then remove and drain off most of the oil. Fry again until golden brown.Add the chopped green onions, ginger, Sichuan pepper, and coriander to the pan, stir for a few moments, then add a sauce made with Shaoxing wine, vinegar, soy sauce, MSG. Finally, pour in sesame oil before serving.20 grams, 25 grams of starch,egg1 piece,MSGa little salt, a little sugar, a little Sichuan pepper.

Process:

. Cut the meat into slices and add a small amount of MSG and salt. Mix with the egg and an appropriate amount of starch to marinate well.

. Chop the coriander and cut the green onion and ginger into strips.

. Deep-fry the marinated meat slices until they are half-done, then remove them from the oil and drain off the excess oil in the pot, reserving just a little. Then fry the meat slices again until golden brown.

. Add the green onion strips, ginger strips, Sichuan pepper, and coriander segments, stir-fry for a few seconds. Pour in the sauce made from cooking wine, vinegar, soy sauce, MSG, and let it cook. Finally, add a little sesame oil before serving.