Why do foreign tourists applaud the city with the least sense of existence in Jilin?

As a city, Jilin was named before a provincial administrative division. In A.D. 1653, that is, the decade of Shunzhi, in order to resist the invasion of Russia, the Qing Dynasty set up a post station for Zhang Jing of Ninggutang Angbang, and set up a shipyard and navy camp in Wula, Jilin. According to Jilin Tongzhi, Jilin is called Yan and Wula is called Jiang. Jilin Wula, which means along the river, is the beginning of Jilin construction. First Jilin City, then Jilin Province, is the only pair of provinces and cities with the same name in this country. But when many people outside the province heard about Jilin, what was their first reaction? Wrong, Jilin is a province, not a city? . The presence of Jilin City is too low, but foreign tourists applaud it, because the food in Jilin is too attractive.

Jilin's diet is dominated by Japanese cuisine and Korean cuisine. Representative dishes include three sets of bowls, steamed white fish, ginseng chicken soup, velvet antler soup, lotus frog oil, white meat and blood sausage, and live fish in Qingling, among which ginseng chicken soup and velvet antler soup are the most famous. These specialties are delicious for everyone who travels to Jilin. Jicai has a long history. Since ancient times, Han, Korean and Mongolian people have thrived here. Different nationalities have different cultures and eating habits. For example, Manchu people like stews and pasta, Korean people like cold noodles and dog meat, and Mongolian people like barbecue. These unique eating habits have formed a unique diversified diet culture.

cold noodles with sauce

Cold noodles, also known as Gu Xi and Liang Tao, are traditional foods of Koreans in North Korea, South Korea and northeast China. Mainly divided into Pyongyang cold noodles and Seoul cold noodles, from the flavor, materials and production technology. They are prepared by adding starch and water to buckwheat noodles or wheat noodles (also corn noodles, sorghum rice noodles and elm bark noodles), pressing into round noodles, soaking them in cold water after cooking, and then removing the cold water with beef slices, peppers, pickles, pears or apples, soy sauce and vinegar. After the entrance, it is flexible and chewy, cool and light, and the soup is lubricated. Spicy and salty food can immediately spit out slightly sweet saliva, and then it is chewed with cold noodles, which greatly increases the appetite. The more spicy you eat, the more you love to eat until it is refreshing, stirring and lingering, giving people a mellow enjoyment. In addition, cold noodles are economical and affordable, and ordinary people can accept them.

Qingling live fish

Qingling is the name of a small valley village in jiaohe city under the jurisdiction of Jilin City, Jilin Province. Because it is close to Songhua Lake, Qingling Forest Park, Hong and other scenic spots, there is a large-scale Qingling live fish food street, so it is famous far and near. The cooking style of Qingling live fish is very unique. When processing, the big carp with fresh golden scales is fished out from the fish pond, and then the fish is quickly dissolved. The seasoning used is nothing more than oil, salt, ginger and onion, which is not conventional. Only? Artemisia argyi? This seasoning is a kind of wild grass that grows locally in the mountains. Its leaves are like compositae, and its color and smell are similar to those of Artemisia argyi in the south. The medicine is slightly fragrant. With the gradual concentration of water in the pot, it goes deep into the fish. Fish tastes fresh and tender, making people drool.

Three sets of bowls

Three sets of bowls and mats are the most representative traditional Manchu banquets, which are world-famous? Man-Han banquet? It evolved from three sets of bowls. Three sets of bowl mats are made of venison, hazelnut chicken, frog oil and other local specialties, and are carefully made by roasting, roasting, stewing and frying 15 processes. It consists of more than 20 dishes, including 8 cold dishes, 3 large dishes, 12 stir-fried dishes, stewed dishes in soup and so on. White meat and blood sausage, golden slices of meat, steamed fish from Kanto, Xiaowotou and other famous Manchu dishes are all included in this banquet.

Ginseng chicken

Ginseng is one of the three treasures in Northeast China and a precious tonic of Jilin specialty. The dish made from Jilin ginseng and the old hen of that year is ginseng chicken soup. When this dish was served, I could only see the chicken lying in the soup, with beautiful shape and full limbs. Eating ginseng chicken soup regularly can refresh the mind, replenish vitality and delay aging.

Assorted frog oil

Frog is a special product of Jilin, which contains many protein and has a high yield. Frog oil is called the treasure of frogs. The traditional practice of frog oil is to mix rock sugar with frog oil, that is, to take the essence of frog? A sugar cake was made with frog oil as the main raw material, and apple, banana, Pak Lei, orange, pineapple, red fruit, Beijing cake and other seasonings. The soup is bright in color, oily as pearls, fruity as brocade, bright in color, sweet in taste, rich in nutrition, nourishing and prolonging life. It is a delicious food at the banquet.

Steamed white fish

Steamed white fish belongs to the northeast cuisine, which can adjust various functions of the body after eating. The choice must be live fish, salty, colorful, white and delicious, and the soup is light. Remember not to eat with dates. This dish is rich in various nutrients, including protein, fat, vitamins, calcium and magnesium. According to legend, this dish was created by the chef of Ba Hai, the general of Wula, Jilin Province in the Qing Dynasty. In the 21st year of Kangxi (1682), Emperor Kangxi personally went to Jilin to inspect the military equipment. On one occasion, he went to the general's office in Lajiling (now Wula Street), where General Ba Hai gave a banquet to welcome Kangxi and specially ordered the chef to cook Songhua River fish dishes. At this time, it is in the spring of March, which is the season of fish and fat in the northern rivers. The chef chose the white and delicious Songhua River white fish and cooked a steamed white fish with clear and sweet river water. Kangxi praised the sentence after eating, and wrote cheerfully? Shui Han's frozen taste is good, so he laughed at Jiangnan for praising crucian carp, and ordered the squire minister to give him a salary and enjoy a barbecue? This poem. After that, steamed white fish became famous all over the city, and white fish was also listed as a tribute. In the fifteenth year of Qianlong (1750), Emperor Qianlong came to Jilin, where this dish was once again presented with a sacred feast, and was favored by Emperor Qianlong, giving it the delicious taste of Kanto. Since then, steamed white fish has been widely spread, continuously improved and spread to this day, becoming a familiar and favorite dish.

Jilin, located in the center of Heijiliao, is different from Liaoning and Heilongjiang because of its special geographical location, and it is precisely because of this special geographical location that it has also created different people in Northeast China!