Jilin specialtiesDishesThese dishes are made with local Jilin specialties or main ingredients, using unique cooking techniques from Jilin, combined with the dietary culture and customs of various ethnic groups in Jilin. They embody a green and healthy philosophy.Jilin's specialty snacks have a long history, dating back to three thousand years ago when the ancestors of the Manchu people, the Suiren, settled between white mountains and black waters. Since ancient times, Han, Chao, Mongolian, and other ethnic groups have lived and multiplied in Jilin. Due to their different cultural backgrounds and dietary habits, such as the Manchus' preference for stewed dishes and dough-based foods, and the Koreans' love for cold noodles.Cold noodlesandDog meatare favored by Mongolians,Roasted meatis enjoyed. These unique eating habits have formed a distinctive multicultural culinary culture.During the period of the Puppet Regime, the imperial kitchens from Beijing and Shandong brought their expertise to Jilin, blending their cuisines with local dishes. This resulted in delicately prepared wild game, emphasizing knife skills and stove techniques such as frying, stir-frying, braising, simmering, mixing, and marinating, which became a beloved culinary tradition among the people of Jilin.

Changchun Korean cold noodles

Introduction

Korean cold noodles (also known as Korean noodles) are renowned both domestically and internationally, loved by many for their traditional flavor.Among them, buckwheat noodle cold noodles are particularly famous.Typically made with beef or chicken broth, served with spicy cabbage, meat slices, eggs, cucumber threads, pear strips, scallions, chili sauce, monosodium glutamate (MSG), and salt.To prepare, place a small amount of chilled broth in the bowl with an appropriate amount of noodles, then add the condiments. Finally, pour more broth over it.The noodles are thin yet resilient, the broth is refreshing, and the flavor is spicy and sour to taste.Korean cold noodles were invented by Koreans and commonly known simply as cold noodles.Cold noodles are widely enjoyed in both the Korean Peninsula and mainland China. In mainland China, they are popular for their affordability and quick consumption at street food stalls.Authentic Korean water-cooked cold noodles are typically eaten during summer.Korean cold noodles are usually served in bowls but can also be placed on plates, with less broth than the bowl version.The preparation of cold noodles involves boiling the noodles until they are cooked. Then, cool the noodles by rinsing them with cold water and add seasonings such as salt, vinegar, soy sauce, and mix in tomatoes and cucumbers as side dishes.When served, mix the noodles with the side dishes before adding Korean pickled vegetables or kimchi to garnish.Generally, chili paste is used for seasoning, but mustard sauce is also an option."Hot chilies sting the mouth, garlic stings the heart, and mustard stings the nose bridge," is a popular saying. Eating it can unblock the nasal passages when one has a cold or a stuffy nose.PreparationIngredients: about 40% buckwheat flour, 60% starch, beef, seasonal vegetables, apples, scallions, radishes, etc., in appropriate amounts.Seasonings include chili powder, sesame oil, sesame seeds, garlic paste, table salt, MSG, vinegar, soy sauce, etc., in appropriate amounts.Cooking method: 1. Cut the beef into large pieces and wash it in cold water. Put it in a pot with cool water and boil until the surface froth is removed; add soy sauce and salt, then simmer on low heat.2. Place scallions and radishes in a special cloth bag and put them in the pot. When the beef is fully cooked, remove it from the heat and let it cool before slicing into thin pieces.3. Filter the beef broth slightly and store it in a container for later use.4. Mix buckwheat flour and starch in an appropriate ratio in a mixing bowl and add hot water to make a slightly stiff dough, then add an appropriate amount of alkali before kneading well into a round rod. Use a special extruder to quickly press the noodles and immediately cook them in boiling water.After cooking, cool the noodles by rinsing with cold water or using a fan. Place the cooled noodles in bowls, add sliced spicy cabbage, beef slices, etc., pour the garlic chili sauce (a paste made from garlic paste, dried chili powder, and water), then sprinkle with fruit slices and egg threads before adding beef broth, top with toasted sesame seeds, and drizzle with sesame oil.Changchun Old MoushengintroductionThe series of candies produced by the Changchun Old Mousheng Food Factory are known for their sweet taste, rich nutrition, and appeal to all ages. Their predecessors were the Old Mousheng candy factory, which has a long history with diverse products.Notable brands include the Red Plum brand white rock sugar, Red Plum brand ginseng soft candies, Red Plum brand antler soft candies, and Silver Shield brand pineapple milk candies.Historical contextTracing back to history, the establishment of Old Mousheng dates back to approximately 1889 when the candy workshop officially opened in Changchun. This was a significant event at the time.The founding family's surname is Kang. Due to its pure and authentic taste from handcrafting, many people came every day to buy candies from Old Kang.Records show that due to high demand, sugar beets were often piled up in Old Mousheng’s yard like small mountains, with the most famous product being rock sugar named "Red Plum brand white rock sugar."Other well-known varieties among Changchun residents include pastries and ginseng soft candies.Vinegar，Soy sauceand other seasonings, and add tomatoes, cucumbers, etc.Greensas side dishes.When eating, mix the side dishes with the noodles, then serve with Korean pickled radish or kimchi.In terms of seasoning, generally Korean chili paste is used, but mustard sauce can also be used."Chili burns the mouth, garlic burns the heart, and mustard burns the nose bridge."When you have a cold and stuffy nose, eating mustard can clear your nose instantly.PreparationIngredients: about 4 parts buckwheat flour, 6 parts potato starch, beef, seasonal vegetables, apples, scallions, carrots, etc. in appropriate amounts.

Apple

, onion, carrot, etc. in appropriate amounts.Carrotis also mentioned but not detailed further.Radishvarious ingredients in appropriate quantities.Bloodwaterand sesame seeds are mentioned as well.Salt, monosodium glutamate, vinegar, soy sauce, etc. in appropriate amounts.

Cooking method: 1. Cut the beef into large pieces, rinse with cold water, then simmer in a cool water pot until it boils, remove the surface foam, and add soy sauce and salt. Then switch to low heat for cooking.BloodAdd water, then add soy sauce and fine salt. At this point, you can switch to low heat simmering.After the beef is completely cooked, remove from the pot, place on a cutting board, let it cool, then slice thinly.3. Slightly strain the beef broth into a container for later use.Beef brothSlightly strain the mixture and transfer it to a container for use., mix with hot water and prepare noodles by mixing buckwheat flour and potato starch in a bowl of boiling water to form slightly hard dough, add an appropriate amount of alkali, knead well, roll into round strips, press through a noodle machine, then cook in boiling water.After the noodles are cooked, cool them with cold water or blow dry with a fan. Serve in bowls.5. Place the noodles in a bowl and top with pickled radish, four to five slices of cooked beef, add garlic chili sauce (a mixture of garlic paste, dried chili powder, and water), then add fruit slices, egg threads, and finally pour over beef broth, sprinkle with roasted sesame seeds, and drizzle with sesame oil.

Changchun Old Maosheng Candy

Introduction

The series of candies produced by the Changchun Old Maosheng Food Factory are known for their sweet taste, rich nutrition, and appeal to all age groups. Its predecessor was the Old Maosheng Candy, with a long history and wide variety.Prominent products include Red Plum brand white rock candy, Red Plum brand ginseng soft candies, Red Plum brand deer antler soft candies, and Silver Shield brand pineapple milk candies, etc.Historical cultureAccording to historical records, the Old Maosheng was established in autumn of the 15th year of Emperor Guangxu's reign. It was a significant event in Changchun at that time.The establishment was run by Mr. Kang, whose family name is Kang. Due to its authentic taste, it attracted many customers daily.Among them, rock candy was the most famous and named "Red Plum Brand White Rock Candy".

Additionally, the small pastries like Little Person Delicacies and Ginseng Soft Candies were also well-known among Changchun residents.

Red beansLeeksCauliflowersauce,

TingfengzhenNoodlesPoints

Introduction

The Tingfengzhen cake shop in Changchun has over 60 years of history, with unique flavors that are famous throughout the land.Among them, the most peculiar is:, a traditional Manchu food, which is beautiful and vibrant, crisp but soft, with an egg flavor;ice lepihua, a traditional frieddessert, its characteristic is uniform expansion inside, sweet and crispy.As time passed, innovations were introduced to the daily lives of people, promoting the creation of various brands, forming unique food styles.

Cultural History

The Tingfengzhen food shop opened in 1911 (during the third year of Xuantong), with owner Wang Xinrui. He built a large workshop at the intersection of Dama Road and Si Ma Road in the commercial area, naming it "Tingfengzhen"." " means an ancient cooking pot, symbolizing business prosperity;" " signifies bountiful harvests;" " indicates honesty as a business principle.Wang Xinrui's "Tingfengzhen" cakes were known for their quality and emphasis on reputation and brand.In terms of ingredient selection, he was meticulous and strict with every process.Firstly, the dough preparation must be perfect; unprepared dough is not baked. He does not overlook the sugar or alcohol mixture ratio and the shape of the cakes.Before baking, attention to fire control is emphasized; unsatisfactory or burnt products are never sold.During the period when Northeast China was occupied, Wang Xinrui, due to poor health, transferred the business operation to his successor.However, the successor's incompetence and poor management led to employee strikes, causing the bakery's decline.

In October 1948, with the liberation of Changchun, "Tingfengzhen" saw new opportunities.After achieving public-private partnerships in 1956, "Tingfengzhen" grew significantly. It now has three floors and an area of 1,100 square meters, achieving mechanized production, with a yearly output of 1,130 tons and over 150 varieties.In 1957, the "Tingfengzhen" public-private partnership food shop was established.

Since the reform and opening up, the century-old "Tingfengzhen" has continued to thrive under government support.With the expansion of business space, sales areas have increased.By the late 1980s, it had an area of over 2,400 square meters and nearly 200 employees."Tingfengzhen" sells over a hundred types of cakes with promising prospects and great popularity.milkcake, lotuswaferand the Eight Treasures, Beijing-stylemooncakesare particularly popular and retain their charm.

Emerald Ginseng Maotai Chicken

Introduction

The Emerald Ginseng Maotai Chicken is one of Changchun's famous dishes.It uses the fine Chinese wine Maotai to remove the earthy taste from ginseng and enhance its flavor.This dish combines chicken, Maotai wine, and Jilin ginseng in a single serving.The dish is colorful, aesthetically pleasing, with rich fragrance, making it a unique medicinal food combining meat and vegetables.Snowy Downy Red Bean PasteIntroduction

The Snowy Downy Red Bean Paste—has been around for over a hundred years and is popular among tourists.

mung bean

, eggs,sugarchili oilare the main ingredients.It has round shape, white color. It is sprinkled with sugar before serving.The dish is sweet and delicious, unique in flavor.The Snowy Downy Red Bean Paste is one of the traditional local specialties of Jilin cuisine.The main ingredient is red bean paste, accompanied by egg foam batter, prepared using frying methods.

The finished product is puffed and white like fluffy cottonpeach.During frying, due to bottom heating causing expansion, the white bean paste balls automatically flip in the oil, adding fun.White Meat SausageIntroduction

The unique White Meat Sausage is renowned throughout Jilin's food scene for a long time.

This dish's flavor features: thin, white meat like paper, smooth and fragrant. It is rich but not greasy, lean but not tough, soft and fresh, with sausages crispy and tender. The broth is fresh and flavorful, complemented by a full range of seasonings. It is popular in winter and summer.

The sausage comes in clear and murky varieties, made from ingredients like sand, cinnamon, cloves, etc., processed together.When consumed, it is served with pickled mustard greens, chili oil, ginger juice fermented bean curd, garlic, shrimp oil, and sesame oil as seasonings, adding unique appeal.Roasted Deer TailIntroduction, ginger juice fermented tofu, garlic paste, shrimp oil, sesame oil, etc., are flavorful and widely popular as condiments.Historical cultureThe origin of white meat blood sausage is difficult to verify. It has a close connection with the sacrifice rituals practiced by the Manchu people for generations.There are two types of sacrifices associated with it;one is the big offering (commonly known as burning incense and repaying ancestors), where pigs are sacrificed to deities, and "taking the victim" and "arranging offerings" ceremonies must be conducted at midnight.The ceremony ends before dawn.Preparation

1. Cut pork belly skin-side down over an open flame until charred, soak in warm water for half an hour, scrape off the burnt skin, boil in a pot of water until tender, remove from heat and cool. Remove ribs, slice thinly and arrange on a plate.

2. Clean the pig's intestines, turn inside out with the skin side inward, tie tightly at one end.Pig bloodThere are two types of sacrificial rites related to white meat blood sausages;Clarify fresh pig's blood, add 1/4 water, salt, monosodium glutamate, and a mixture of spices (sandy ginger, cinnamon bark, cardamom, fennel seed), stir well, pour into the intestines, tie the opening tightly, cook in boiling water until it rises to the surface, cool and slice thinly.Place in a bowl with scallion flowers, ginger threads, monosodium glutamate, etc., and beef broth, serve with white meat.

Roast deer tails

DescriptionThe preparation method of cold noodles involves boiling the noodles until cooked, cooling them with cold water to remove excess moisture, then mixing with vinegar, soy sauce, and other seasonings, adding tomato and cucumber as side dishes.When eating, mix the side dishes with the noodles, then serve with Korean pickled radish or kimchi. Generally, Korean chili paste is used for seasoning but mustard can also be added.

"Chili burns the mouth, garlic burns the heart, mustard burns the nose bridge."

A cold runny nose due to a cold can be relieved by eating mustard.PreparationIngredients: 1000g buckwheat noodles,

Potato

starch 1500g, beef 600g, cabbage 2500g, pear 500g, egg threads 150g, roasted sesame seeds 25g, chili powder 50g, garlic paste 50g, ginger juice 3g, soy sauce 600g,

Cooked deer tail is a lucky dish.The main ingredient is the deer's tail, prepared with traditional Manchu methods; it has a rich meat flavor and is very delicious.In ancient China, the preparation of deer tails was highly ，“the chopped chili mixed with garlic, like ginger and leek, the ground pepper resembles clove and ginger,” this was recorded in ancient texts as the condiments used to eat deer tails.For a long time, deer tails were rare and expensive ingredients for cooking, often featured on high-end banquets.The dish is tender with a meaty aroma, the juice bright red and rich in flavor, praised as "a unique taste."(Changchun)

Changchun tendon flower shreds

Introduction

Changchun tendon flower shreds are a distinctive snack from Jilin Province, known for its long history since the early 20th century when it was served at Changchun.

The finished product is brownish-red and transparent with crispy but not greasy tendons, offering a light and refreshing taste as an ideal appetizer.

History

The technique of making tendon flower shreds is passed down from the kitchen staff of Kaifeng Inspection Office and Nanyang Garrison, created by chef Liu Chunfu over a hundred years ago.Tendon flower shreds mainly use tendons as their ingredient.

Preparation

(1) The selection and preparation of tendon flower shreds are meticulous.Select the skin, ears, and mouth parts of pigs, remove any remaining hair and fat, soak in clear water, then wash thoroughly. Place with a spice bag in a pot for cooking until half-done before removing.

(2) Arrange the skin on the outside, the ears and mouth inside, tie into cylindrical shapes about 1 kg each with small strings, re-batch in the pot, cook, remove when hot to tighten strings again, cool down and untie.

Serve by slicing thinly then cutting into fine shreds, drizzle with sesame oil or chili oil before serving.The meat must be cut finely; otherwise, it will become tendon flower strips.

Spiced dog meat shreds

Introduction

Dog meat is warm in nature and sweet-tasting, beneficial for kidney strength and spleen tonification, enhancing digestion. Consumed during winter, it warms the waist and strengthens muscles; increasingly popular with higher living standards and changing diets.Dog meat has various preparations but is commonly braised or used in hotpot.Preparation1. Selecting Meat.Choose dogs raised for 2-3 years, selecting well-muscled hind legs with thick flesh to ensure good quality and flavor.2. Preparing Raw Meat.

Submerge the meat in clear water first to remove blood from cells left after slaughter by hanging or beating.

Soak for about 4-6 hours, changing the water 3-4 times during this period.3. Cooking.Cut the soaked and cleaned meat into large pieces, cook in a pot of boiling water, discard all the water to remove earthy smell.Recover fresh water, add ginger (20g), cloves (5g) along with one kilogram of meat, bring back to boil, then simmer under medium heat for 30 minutes and low heat for another 30 minutes. Remove with a colander once cooled.4. Semi-Processed Stage.Cool the cooked meat to remove excess moisture, making it firm and easy to slice without sticking together. Cut into thin shreds against the grain at an angle of 20 degrees.5. Serving.Mix finely chopped scallions, garlic paste, chili powder, Sichuan pepper powder, salt, monosodium glutamate (MSG), and sesame oil with the meat shreds before serving.The dish is colorful, aromatic, tasty, fresh-looking, all in perfect harmony. Enjoy a mouthful of coldness followed by warmth from the alcohol, truly delightful.Jilin cold noodlesIntroductionKorean-style cold noodles (often called Korean noodles) are famous and beloved traditional dishes internationally.Among them, buckwheat noodles are particularly renowned.Typically served with beef broth or chicken soup, accompanied by kimchi, meat slices, eggs, cucumber strips, pear slices, chili peppers, MSG, salt, etc.Eaten in summer, the noodles are thin and elastic, the broth cool and slightly spicy.The Korean water cold noodle is usually enjoyed in summer. When served in a bowl or on a plate, it has less soup than traditional versions.PreparationFirst, boil the buckwheat noodles until cooked but still chewy; rinse with cold water to remove excess starch and flavor them with salt, vinegar, soy sauce, etc., adding tomato and cucumber for garnish.Mix the garnish with the noodles before serving. Often accompanied by Korean pickled or fermented vegetables for extra flavor.Condiments can be Korean chili paste or mustard sauce; a popular saying goes: "Chili burns your mouth, garlic burns your heart, mustard burns your nose."Eating it when congested may clear nasal passages immediately due to its spicy nature.MakingIngredients for Korean cold noodles: 1000g buckwheat noodles, 1500g potato starch, 600g lean beef, 2500g Chinese cabbage, 500g pear, 150g egg threads, 25g toasted sesame seeds, 50g chili powder, 50g garlic paste, 3g ginger, 600g soy sauce, 25ml acetic acid, 15ml sesame oil, 50g baking soda, 100g salt, 4g MSG.

Features of Korean cold noodles: bright colors, chewy and slippery noodles, refreshing broth with a delicate spiciness.

Preparation method: First, cut the beef into 250g pieces, wash and simmer in boiling water until half-done; add salt and soy sauce on low heat.

Next, peel the scallions and carrots, roast over low flame, place in a bag and add to the meat pot. When cooked, slice into 3cm wide by 5cm long pieces.Strain the broth through a sieve into a large bowl, cool and mix with acetic acid and MSG for the cold noodle soup (total weight 5000g).Trim the cabbage leaves, cut into 3cm long strips, season with salt (30g), chili powder (20g), garlic paste (30g), ginger (3g), stir to ferment naturally over 2 days.Peel and slice the pears. Mix 30g chili powder, 20g garlic paste with cold noodle soup to form a sauce.Slightly dissolve baking soda in warm water, mix with the two flours, add 1250g boiling water to make a warm dough.Use a noodle machine to roll out the noodles, cook in boiling water until glossy, drain and cool before cutting into about 50cm long pieces.Wrap the noodles into round shapes, place in bowls with the pickled cabbage head, add sauce, meat slices, pear strips, egg threads, and sesame seeds. Top with cold noodle soup and sesame oil to serve.Vinegar25g, sesame oil 15g, alkali 50g, salt 100g, monosodium glutamate 4g.The specialty of Korean cold noodles is vibrant in color, with firm and smooth noodles, and a light and flavorful broth.Preparation method: 1. Cut the beef into 250g pieces, rinse, then simmer in boiling water until almost done; add salt and soy sauce, cook over low heat.2. Remove the skin from the onions and carrots, roast them over a small flame, put in cloth bags and tie tightly, place back in the pot with partially cooked beef, continue cooking.

3. Once the meat is fully cooked, remove it to cool, slice into 3cm wide by 5cm long thin pieces.

The broth from cooking the meat should be filtered through a strainer and cooled, then mixed with vinegar, monosodium glutamate; this will serve as the cold noodle soup. The weight of the soup is 5000g.Potatomalt starch 1500 grams, refined beef 600 grams, Chinese cabbage 2500 grams, pear 500 grams, shredded egg whites 150 grams, roasted sesame seeds 25 grams, chili powder 50 grams, garlic paste 50 grams, ginger 3 grams, soy sauce 600 grams,Cabbageremove the tough outer leaves, cut into 3cm long strips, mix with salt (30g), chili powder (20g), garlic paste (30g), ginger juice (3g) and let it ferment naturally for two days to make pickled cabbage.Pear

cut off the stem, peel and core, slice thinly.Mix chili powder (30g), garlic paste (20g) with a little cold noodle soup until smooth, this is the seasoning sauce.6. Dissolve 30g of alkali in warm water, mix with flour to make dough, add 1250g boiling water and knead into a soft dough.7. Press the dough through a noodle machine, cook in boiling water until shiny, remove with a large strainer, cool with cold water, place on a cutting board, cut into about 50cm long pieces, form into round balls for serving.8. In each bowl, add pickled cabbage, a spoonful of seasoning sauce, a couple of slices of beef and pear, sprinkle roasted sesame seeds, pour over the cold noodle soup, drizzle with sesame oil to serve.Cook the meat broth through a strainer and pour it into a large bowl. Let it cool, then add vinegar essence and monosodium glutamate to make cold noodle soup. The weight of the soup is 5000 grams.4. Remove the tough green leaves from the Chinese cabbage and cut them into 3-centimeter-long strips. Mix with fine salt 30 grams, chili powder 20 grams, garlic paste 30 grams, ginger 3 grams, and mix well. Place in a ceramic jar for natural fermentation for 2 days to make pickled Chinese cabbage.5. Remove the stem, skin, and core of the pear, cut them into thin slices and set aside.Mix chili powder 30 grams, garlic paste 20 grams with a small amount of cold noodle soup to forma sauce.6. Dissolve 30 grams of warm water in baking soda water, mix the two typesof flour,mix and add 1250 grams of boiling water to form a steamed dough.7. Use a cold noodle machine to press the dough into noodles, then cook them in a pot of boiling water until they have a lustrous surface. Remove with a large strainer, rinse under cold water, and place in a sieve to drain excess water. Cut into about 50 centimeters long strips on a cutting board and arrange as a ball shape in the bowl.8. Place pickled Chinese cabbage in the bowl, add a spoon of sauce, then top with 2-3 pear slices and egg white strips, sprinkle with sesame seeds, pour cold noodle soup, and drizzle with sesame oil to complete.In the bowl, place the salted vegetable cap, add 1 spoon of sauce, and then add some sliced meat, 2-3 slices of pear, and egg threads. Sprinkle with sesame seeds, pour in cold noodle soup, and drizzle with sesame oil to serve.