Jilin City is the only city in China where the city name matches that of its province or autonomous region, known as " " in Manchu, meaning "city along the river".Due to Emperor Kangxi's poem praising Jilin City titled "The Songhua River Boat Song," which mentions "long ships and warships stationed by the river," Jilin City is also called "Jiangcheng" or "Northern Jiangcheng."

Its specialtiesSnacksinclude: Fucheng GardenHotpot,Stew PotOldTofuLotus FlowerFrog LegsOil, Pearl in Palm, Fuyuan Snack Shop, Xingming ParkSteamDumplingsPork ShredsBlood Sausage, Roasted Pork, Clear Steamed White Fish, Sticky Red Bean Buns, Roast Lamp Bowl,.Stuffed Meat with Cellophane NoodlesRou Pot Roast.

Roast Pork and Blood Sausage

Description

Renowned for its unique flavor, roast pork and blood sausage in Jilin City has a long history in the local cuisine.The distinctive flavor of this dish is: thin slices of pork are as delicate as paper, white with luster, deliciously fragrant, neither greasy nor dry when eaten, soft and tender. The blood sausages are crispy and tender, hot broth is fresh and rich, seasonings are full of flavors, cold in winter but not hot in summer, beloved by many.The blood sausage can be clear or mixed, made from over ten ingredients including sand and.When served, it is seasoned with and.The origins of roast pork and blood sausage are difficult to trace.However, this dish is closely linked with the sacrificial practices of the Manchu people who used pigs for offerings and rituals.There are two kinds of related sacrifices:One is a large sacrifice (commonly called burning incense to honor ancestors), where pigs are offered to deities in the early hours of the morning after nighttime ceremonies.The methodStart with skin-on pork belly, burn the skin and then soak in warm water. Clean off the burned skin, boil in water until tender, remove ribs, cool and slice thinly.Clean pork intestines, turn inside out, secure one end.

Strain fresh pig's blood, mix 1/4 water with salt and and a blend of spices including. Pour into the intestine, seal, and cook in boiling water until floating, cool, slice, blanch in hot water.

Serve with and in chicken broth.Stewed Old TofuDescriptionDespite tofu typically being enjoyed when fresh, the "Stewed Old Tofu" from Jilin City stands out for its unique, aged flavor, becoming a popular dish that has been cherished for many years.Preparing this dish requires skill. Steam the tofu to create a honeycomb texture, then cool and drain excess water before cutting into pieces.

Combine with cooked chicken strips, ham, sea cucumber, mushroom, and winter bamboo shoots in a sandpot of chicken broth. Slowly simmer until well-seasoned, add cooked peas and finish with.

The dish is tender yet rich, with a delicate balance of flavors.Ingredients: Northern tofu 750 grams, chicken 100 gramsAccompaniments: ham 25 grams, winter bamboo shoots 25 grams, dried mushrooms 25 grams, sea cucumber 10 grams

Seasonings: salt 5 grams, 3 grams, 10 grams, 10 grams

Steps:1. Prepare steamed chicken for use.2. Steam the tofu for 15 minutes, then cut into pieces.3. Slice ham, dried mushrooms, and cooked chicken into strips.and a mixture of sand ginger, cinnamon, star anise, fennel seeds, and cloves, stirred evenly and poured into the pig's intestine. Seal tightly and cook in boiling water over low heat until it floats to the surface. Remove, cool, slice, and blanch again. Serve with scallions, ginger, monosodium glutamate, and broth.

Slow Cooked Old Tofu in Clay Pot

Introduction

Tofu is generally enjoyed when fresh, but "Old Tofu" uniquely stands out by its "old" texture, becoming a long-lasting favorite in Jilin cuisine.

Preparation for this dish is ingenious. First, steam the tofu to create a honeycomb structure, then cool it and squeeze out excess water before cutting into pieces and combining them with cooked chicken strips, sea cucumber, ham, mushrooms, bamboo shoots, and other ingredients in a clay pot.Boiled ChickenStripsSeaweed,HamWith the left hand holding the dough and the right hand spreading the filling, shape the dumpling by pinching along the edge from right to left into a crescent shape.MushroomsPlace the dumplings on the steamer tray and steam for about 10 minutes until cooked.Bamboo Shootsand then simmer over slow fire. Season with refined salt, monosodium glutamate, and add tofu to absorb flavors before adding cooked peas and finishing with a drizzle of aromatic oil.MethodsMain Ingredients: North Tofu 750g, Boiled Chicken 100gSupporting Ingredients: Ham 25g, Bamboo Shoots 25g, Water-soaked Shiitake Mushrooms 25g, Sea Cucumber 10gSeasonings: Salt 5g, Monosodium Glutamate 3g, Sesame Oil 10ml, Coriander 10gProcedure:1. Steam the chicken and set aside.2. Steam the tofu for 15 minutes, then cut into pieces.

3. Cut the sea cucumber, ham, and boiled chicken into strips.

Pork Fat 25g, Sesame Oil 15ml, Chopped Green Onion 50g, Ginger Paste 7.5g, Monosodium Glutamate 1g,

Sichuan Pepper Powder 0.5g, Refined Salt 1.5g.Rice Flour 500g,Pork 250g,

Green Vegetables 250g.Procedure:1. Grind the pork into a paste and mix with soy sauce, refined salt.

2. Add Sichuan pepper powder and pork fat, then add water and stir in one direction until mixed well. Finely chop the green vegetables, squeeze out excess water, and place them in the meat paste along with monosodium glutamate, chopped green onion, ginger paste, sesame oil to make a filling.

3. Mix flour with hot water to form snowflake ， ， 50 ，

4. Use the left hand to hold the dough, and the right hand to apply the stuffing, then use your fingers to seal the edges of the dough into a crescent shape.

Braised Blood Sausage

4 Beijing mushrooms,bamboo shootscut into pieces, blanch both and set aside after draining.

5 Place the pot on a stove, add tofu cubes, chicken broth, and various seasonings, along with a little salt and cooking wine;boil for a large amount of time,about half an hour, then add monosodium glutamate (MSG), sprinkle chopped fresh coriander, and drizzle with sesame oil to complete.

fried starch pancake

Introduction

Fried starch pancake can be considered the true specialty snack of Jilin City.It originated in Jilin and was later introduced to Changchun. Therefore, initially, only these two places had this snack throughout Northeast China.Subsequently, some cities in Liaoning also began selling it but called it stir-fried stuffed dough.(Stir-fried stuffed dough originated in Dalian and is also known as Dalian stir-fried stuffed dough. It is similar to stir-fried noodles.)The name for fried starch pancake differs between Jilin and Changchun; more people in Changchun call it stir-fried noodles.

There are clear differences between Jilin's fried starch pancake and Changchun's stir-fried noodles: because they are called fried, the Jilin version emphasizes the integrity of the noodle pieces. The fire cannot be too strong, so the color is slightly gray.In contrast, Changchun prefers finely chopped noodles that have been fried until golden brown to fully absorb the oil, making them more fragrant and rich in flavor.Therefore, the final step for seasoning differs: Jilin's fried starch pancake places all seasonings on a plate before pouring in the sauce.Changchun's stir-fried noodles, except garlic juice, prefer to mix various condiments into the soup directly.This makes the Jilin version more original and fresh with a lighter taste.

While Changchun's version is richer.For serving, Jilin people like to eat fried starch pancake with

tea eggs,while people in Changchun prefer stir-fried noodles with skewer-type food.Preparation

Rice flour is the main ingredient for making fried starch pancake;

mung beanrice flour is best.Mix rice flour and water in a 1:3 ratio, add a little alum and salt. Pour into a pan and stir continuously. Be careful with heat to avoid burning. When it forms lumps, remove and let cool before use.You can skip this process now as ready-made versions are available on the market.Next, heat oil in a pot, cut the flour pieces into square blocks, and fry them. Do not stir frequently; when you hear sizzling sounds, it is ready after fully transparent.

Transfer to a bowl, add cold water, then poursesame sauce (diluted with water), garlic (water-soaked for better flavor integration), salt, a little soy sauce,and chopped cilantro. Add vinegar and chili oil according to personal preference.Emerald Garden Steam Bun HouseIntroductionEmerald Garden Steam Bun House is a famous local specialty in Jilin Province. The Yuanlou steamed buns, from Hanyang Street's Emerald Garden Restaurant, are renowned for almost 70 years.These buns have an elegant appearance, uniform size, thin yet firm skin with many fillings and rich flavors, making them very popular when served with clear broth.They are now included in the Jilin cuisine menu.Historical BackgroundIn 1894, Dong Shichang opened a small restaurant called Dong Family Cuisine Shop.

In 1901: Dong Shichang invited Wang Zhaoyuan and Wang Zhaogji to join his establishment.

The Wang brothers introduced the circular steamed bun from Shandong into their store.

At that time, the buns shop was one of the most famous restaurants in Jilin City.In 1920: Wang Zhaoyuan and Wang Zhaogji took over the restaurant, rented three storefronts on West Hanyang Street, and named it "Tianyixing", focusing on steamed buns and sauced meat dishes.The brothers constantly innovated in bun-making techniques, introducing new methods for making dough that allowed them to make 30 buns per minute without breaking the skin.In 1935: The restaurant expanded its location to the current East North Road site after rebuilding a larger shop on West Hanyang Street.

At this time, Chef Han Yu took charge of the kitchen and mainly operated circular steamed buns, adding stir-fried dishes. The store name was later changed to "Tianyixing" for Han Yu's character.

In 1948: After Jilin's liberation, local business associations appointed Qu Yinchi as manager, with Old Master Wang Zhaoyuan participating in quality control.In 1950: The restaurant was re-established at its original location under the name "Emerald Garden".In 1956: The city approved a public-private partnership and merged Emerald Garden with Jicheng Restaurant's food service company.During this period, the restaurant was temporarily renamed Hanyang Street Baozi House (location unchanged).In 1962: To maintain the traditional variety of Wang Family buns, the Emerald Garden was separated from Jicheng and operated independently as an individual unit.In 1989: The restaurant received the "Golden Cauldron Award" from the Ministry of Commerce.In 1997: It won the title of "Chinese Famous Snack" from the China Cuisine Association.In 1999: Emerald Garden was recognized as a century-old brand, receiving multiple awards including "Jilin Cuisine Specialty".PreparationIngredients:soy sauce 50 grams,pig fat 25 grams, sesame oil 15 grams, green onions 50 grams, ginger 7.5 grams, monosodium glutamate (MSG) 1 gram,peppercorns D.5 grams, salt 1.5 grams.rice flour 500 grams,pork meat 250 grams,green vegetables 250 grams.Preparation:1. Grind the pork into mince and mix with soy sauce, salt. Add peppercorns and pig fat; add water and stir in one direction until well mixed. Clean and chop green vegetables, squeeze out excess water, place them in the meat filling, then add MSG, green onions, ginger, sesame oil to make the filling.

2. Spread rice flour on a board and use hot water to form a flaky dough. Knead into a ball, roll into long strips, cut into 50 pieces, dust with dry flour and flatten, then roll into thin round skins.

3. Hold the skin with your left hand, fill with filling in right hand, fold from right to left along the edge of the dough to make a crescent-shaped bun.

4. Place the buns on steam trays and cook for about 10 minutes until done.ProcedureCut the blood sausage into 1.2 cm thick slices.(Note: When making white meat and blood sausage, you can cut them diagonally to create an oval cross-section; but for braised soup bowl, ensure a round cross-section.)Fry in hot oil with scallion threads, ginger strips, monosodium glutamate, then pour the sauce over it. Serve on a plate.The braised blood sausage expands differently due to heat, making each slice look like a smooth and delicate small bowl when served, hence the name "bowl of light".A single bowl of light on the table shows neatly stacked round and small bowls, with a shiny and fragrant surface, appealing to the appetite.Lift one up and taste it; the outer layer is crisp and delicious while the inner part is tender and fresh. It's truly a unique delicacy.In winter, eating this also has health benefits as blood nourishes the body.Small Forks

Introduction

"Small Forks" or "Forked Firepot", a traditional local specialty in Jilin.

Select tender beef, fresh ginger, scallions, and sesame oil to make the filling. Use slightly granular sand cake flour as dough. The forked firepot is crispy on the outside and tender inside, with a strong aroma that tempts the palate when eaten without feeling greasy or heavy.

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Prosperity Source Snack Shop

Introduction

Fuyuan Restaurant is a renowned food shop in China, located on the bustling Henan Street in Jilin City, with operations both front and back. Founded at the beginning of the Qing Dynasty.Operating varieties: various traditional Chinese pastries, new or Western pastries, birthday cakes, etc.EggsPiesand frozen foods, ready-to-eat items,drinks, and cold desserts.

Historical and Cultural Background

At the beginning of its business, Fuyuan Restaurant was a small tea shop mainly selling tea water, occasionally offering oil tea and Jiangmiao strips. The variety of products was limited, with a tiny space, including workshops and warehouses of about 200 square meters.Due to its geographical advantage as it is situated at the junction of water and land transport, Fuyuan Restaurant started inviting customers with fragrant teas and attracting guests with delicious food, gradually expanding its business and establishing the brand name "Bu Yuan".In 1850 (the 30th year of Daoguang), a merchant named Wu Junliu invested in the shop to expand it by hiring skilled craftsmen who produced variouspastries.The store also sold fruits, sausages,ham, duck meat, and other items totaling over 20 varieties.As its business developed, profits increased. To ensure the continuity of wealth, they adopted "Fu San Yuan" as their trademark to rename from "Bu Yuan".During the later period of the puppet regime, Fuyuan Restaurant's business declined, eventually ceasing operations.After Jilin City was liberated in 1948, with the development of New China, Fuyuan Restaurant gradually resumed its production and sales activities.

Currently, from a small workshop to a food enterprise that processes both Chinese and Western pastries, frozen foods, ready-to-eat items, drinks, it has developed into an entity engaging in wholesale and retail operations.Stir-fried Chicken OilIntroduction

Chicken, a specialty of Jilin, is rich in protein.

The top quality part of the chicken body known as a delicacy is chicken oil.

Traditional stir-fried chicken oil is made by taking the essence from the chicken—chicken fat—and adding ingredients like apples,

bananasmagnolia fruits, pomegranates, taro, red beans, and sweet bean paste to make sugar cakes. The oil resembles pearls, while the fruits are colorful. It is colored vividly, tastes fragrant and sweet, rich in nutrition, and beneficial for health, making it a fine dish.Steamed White FishIntroductionSteamed white fish is one of the famous dishes from Jilin Province. The clear water of Songhua River is well-known for its sweetness and clarity, attracting visitors to enjoy fresh white fish prepared by local fishermen.Later, with the expertise of chefs, they perfected the dish—steamed Songhua River white fish—which became a gourmet delicacy.During the Qing Dynasty, steamed white fish was considered as an imperial tribute.There are two methods to cook it; one focuses on the soup for its freshness, making the flesh tender and free of saltiness: another method emphasizes the meat itself by steaming until the broth permeates the fish. Both require live fish.Rice DumplingsIntroductionRice dumplings are a common traditional food in northern China, one that Jilin residents enjoy during festive times like New Year's Eve or busy farming seasons. Every household makes them at those times.They use yellow or glutinous rice wrapped with red bean paste and steamed. They have golden color, sweet taste, soft texture, and are filling.Mixed Grilled ChickenIntroduction

Steamed White Fish is one of the famous dishes in Jilin Province. The clear water of Songhua River is well-known for its sweetness and clarity, attracting visitors to enjoy fresh white fish prepared by local fishermen.

Later, with the expertise of chefs, they perfected the dish—steamed Songhua River white fish—which became a gourmet delicacy that graced royal banquets.

During the Qing Dynasty, steamed white fish was considered as an imperial tribute.There are two methods to cook it; one focuses on the soup for its freshness, making the flesh tender and free of saltiness: another method emphasizes the meat itself by steaming until the broth permeates the fish. Both require live fish.Two methods, both need fresh fish.Sweet Bean Paste DumplingsIntroduction

Rice dumplings are a traditional food in northern China, particularly loved by Jilin residents. Every household makes them during important times like New Year's Eve or busy farming seasons.

They use yellow or glutinous rice wrapped with red bean paste and steamed. They have golden color, sweet taste, soft texture, and are filling.

IngredientsRice flour 500g,rice100g red bean pastePreparation: Rinse the rice flour, soak for 12 hours. Press the liquid out of the dough into a slightly hard dough with water. Divide it into 30g pieces and wrap 10g red bean paste in each one. Shape them into door-shaped pieces, make groups of 12 and steam for 12 minutes.Braised Blood SausageIntroductionBraised blood sausage is a famous dish from Jilin Province, made by old white meat shops around Lianmeng Gate. The specialty at the Old White Meat Shop—White Blood Sausage Braised in Hot Oil—is particularly renowned.

Preparation: Cut the blood sausage into 1.2cm thick slices (use oblong shapes with slanted cuts for white meat, but make sure they are round for braised blood sausage).

Fry in hot oil, add scallions, ginger, and seasoning, then pour sauce over it and serve.After cooking, the blood sausages look like smooth little bowls, each with a brownish-red, glossy surface. They are inviting to the appetite.Pick up one and eat it, enjoying the crispy skin and soft, tender meat, tasting salty and delicious.

It is a unique and delightful dish indeed.In addition, pig's blood has the effect of nourishing blood and strengthening the body. Eating it in winter also offers health benefits.Suk Sook Skewers

Introduction

"Suk Sook" skewers are a traditional local delicacy from Jilin Province.

Select tender beef, fresh ginger, green onions, sesame oil and make the filling. Use slightly grainy sand flour as the wrapper. Once cooked, these skewers are crispy on the outside and tender inside, with an aroma that is irresistible when served hot.

Preparation Method

Cut the blood sausage into slices of about 1.2 cm thickness.(Note: When making white meat with blood sausage, you can cut it diagonally to form an elliptical shape; however, for burning the lamp bowl, ensure a circular cross-section.)

After cooking in hot oil and adding ingredients such as scallions, ginger, and monosodium glutamate, pour the sauce over it and serve on a plate.

Due to the varying expansion during heating, each slice of blood sausage curls at the edges while sinking in the center, resembling small, smooth bowls like lamps, which is why this dish is named as such.A plate of burning lamp bowl presents a stack of round and tiny "lantern" dishes. The brownish-red surface, oozing with sauce, is shiny and cute, tempting one's appetite.Pick up a piece and taste it; the outer layer of the sausage skin is crispy and delicious, while the inside is soft and fresh, providing a salty and fragrant experience.In fact, pig blood has the effect of replenishing blood and strengthening the middle. Consuming it in winter brings additional health benefits.

Little Fire Skillet

Introduction

Little Fire Skillet, also known as "Skewer Fire Skillet," is a traditional local delicacy from Jilin Province.Select tender beef and mix with fresh ginger, green onions, sesame oil, and filling. Use slightly granular sand skin for cooking. The skillets come out golden outside and juicy inside, crispy and delicious, fragrant and not greasy to taste.Beef, large scallions, fresh ginger, aromatic oil, and filling, with slightly granular sand skin, the hot pot is crispy on the outside and tender on the inside, fragrant and crisp, with a strong aroma when smelled and rich but not greasy when eaten.