Baishan Snack Directory_Baishan Special Local Foods Introduction
Baishan City is renowned for its scenic spots such as Changbai Mountain Heaven Pool and General Yang Jingyu's Mausoleum.
The cuisine in Baishan City mainly features Northeastern Chinese cuisine and Jilin provincial cuisine. Influenced by the Manchu and Korean ethnic dietary styles, dishes like pickled cabbage,glutinous rice cake,cold noodles,dog meat soup, etc., can be tasted in Baishan City.Crispy Ginseng Dumplings Brief Introduction
Crispy Ginseng Dumplings is a specialty food unique to Baishan City, Jilin Province.
It involves steaming ginseng,
pounding it into a paste and adding sugar before forming it into balls. Then, coating the balls with batter made fromeggs andbatter crumbs, frying them until golden yellow, and placing them on a plate. Ginseng is a specialty of Northeast China and is known as a divine herb that greatly nourishes one's body.There are two types of ginseng: wild ginseng, which is called mountain ginseng, and farmed ginseng, known as garden ginseng. Among them, Jilin Province produces the most ginseng with the best quality.Barbecue Quail Brief Introduction
The area around Baishan is home to numerous wild animals and birds, pheasants, quails,
half-sand chickens, iron sparrows, etc., which can be served as delicacies.Barbecue quail uses quail as the main ingredient and adds seasonings before being barbecued and cooked.
Features:
This dish features a red color and crispy skin, tender meat, rich flavor, and is beneficial to one's health.Ingredients: Two quails, three tablespoons of red wine, one onion, one garlic clove, ginger
a few slices,
four tablespoons of light soy sauce, a little salt,
two tablespoons of peanut oil, one tablespoon of sesame oil.
Steps:
1. Cut the onions, ginger into strips and smash the garlic clove.Combine them with light soy sauce, salt, red wine, peanut oil, and sesame oil to marinate the quails (place in the refrigerator for about 12 to 24 hours). 2. Preheat the oven at 180 degrees Celsius for five minutes.3. Place the quail on a rack, with a baking tray underneath to catch the drippings. After roasting for five minutes, remove the quail and brush it again with the marinade.Roast each side of the quail at 150 degrees Celsius for ten minutes. 4. Remove the quail and coat them in honey before baking at 150 degrees Celsius for another ten minutes.
Pickled Cabbage Hot Pot
PotBrief Introduction
A traditional flavor dish from the Manchu people of Northeast China.For Baishan locals, winter is incomplete without pickled cabbage. The Northeastern pickled cabbage is made by sun-drying fresh cabbages harvested that year and then brining them to make a delicious stew with fatty pork.
Features:Pickled cabbage is crisp and tangy, making it both a great filling for dumplings and an excellent hot pot ingredient. The Northeastern pickled cabbage hotpot typically uses an earthenware copper pot and clear broth made from pork bones. The pickled cabbage is cut into thin strips and simmered in the soup along with partially cooked fatty pork slices, creating a flavorful and non-greasy dish that highlights the freshness of the meat.
Fried TofuAbsorbed all the essence of
broth,shrimp balls are extremely delicious.
Features:
Pickled cabbage is crisp and slightly sour, pork is fatty but not greasy, soup is clear and tastes salty and sour, seafood is fragrant and well-cooked. Complementary Dishes:Northeastern specialities such as blood sausage are also excellent hotpot accompaniments, especially paired with pickled cabbage and fatty pork.The traditional Northeastern pickled cabbage stew typically uses pig's five-spice meat
and self-brined pickled cabbage. The dipping sauce is similar to that of mutton.
In the true sense of a Northeastern pickled cabbage stew, blood sausage must be added, which is a winter staple in Baishan City.Cooking Method: Rinse 1000 grams of salted Chinese cabbage and 1500 grams of pig's five-spice meat. Soak 50 grams of dried scallops, two live crabs, 500 grams of rice vermicelli, 50 grams of Beijing preserved vegetables, 2000 milliliters of chicken broth, 15 grams of chopped cilantro, salted Chinese chives, 25 grams of Shaoxing wine, 15 grams of water from five grams of Sichuan pepper, 3 grams of monosodium glutamate, and 10 grams of refined salt. Mix all seasonings in a pot with the chicken broth and add the cabbage and vermicelli. Boil until simmered, then place the meat slices on top and cover. Long White Mountain Feast Banquet Brief Introduction A traditional Chinese banquet based on the abundant natural resources of Baishan City, featuring rare items such as ginseng, deer antler, bear, flying dragon, mushroom, etc.The Long White Mountain Feast consists of a large main dish called "Golden Deer Plum Blossom," which uses deer meat as the main ingredient and is adorned with mushrooms, silver ear fungus, ferns, forming a picturesque scene of spring in the forest. The first hot dish is the "Heavenly Dragon Fresh Fragrant Pot." It combines dragon meat with green kale , ham,and clear broth to simmer."Lantern Bear Paws Blessings" uses whole bear paws, adorned with kale, egg whites, and chicken breast meat in the shape of orchids, creating a refined appearance. The third hot dish is "Lotus Leaf Domestic Duck Playing Wild Birds," made from deer antler pieces, mountain chickens, quail eggs, and chicken paste.
"Immortal Longevity Monkey Head Mushroom" uses monkey head mushrooms, ham, scallops, and clear broth to cook. The fifth main course is "Multiple Joy Ginseng Longevity Fish," combining ginseng with turtle and cooking it. The last dish is "Heavenly Lake Snow Bamboo Red Lotus," using chicken oil, watermelon rind, rock sugar, and perfume to simmer, creating a vivid color and a sweet taste.
The Long White Mountain Feast is an elegant high-end banquet that provides not only the best of flavors but also nourishment.
Dishes:
Specific to Northeast China,blood sausages are also a must-have in hot pot. They especially go well with pickled cabbage and boiled pork, offering unique textures. Typically based on pork belly,and self-marinated pickled cabbage as the main ingredients, miso paste,mutton is similarly dipped. A true Northeastern acid cabbage and pork dish should include blood sausages; in winter, it's indispensable for Northerners. Procedure
Ingredients:
Savory Chinese cabbage 1000g, skin-on pork belly 1500g.
Dried shiitake mushrooms 50g, livecrabs 2 only, wheat noodles 500g, Beijing winter cabbage 50g,chicken broth 2000ml. Pickled coriander 15g, pickled scallions 15g, rice wine 25ml, hot pepper water (using 5g of dried chili and 250ml of water) 15ml,monosodium glutamate 3g, table salt 10g, pickled coriander leaves 25g, fermented tofu 15g, sesame sauce 25g, garlic paste 6g, red pepper oil 10ml, shrimp broth 10ml, salted wine flower 15g, soy sauce 15ml, rice vinegar 15ml.Step-by-step: 1. Clean the boneless skin-on pork belly, place it skin-side down and roast over a flame until golden-brown; then soak in warm water for about 30 minutes before removing.Scrub off the skin side thoroughly, then boil the meat in cold water first using high heat to bring to a boil, then switch to low heat for slow cooking until just tender; remove and place on a flat dish under heavy weights to cool down completely. 2. Slice the cooled meat thinly like paper, as thin as possible with a sawing technique.3. Separate the Chinese cabbage leaves, wash well, remove edges and cut longitudinally into strips (thicker leaves can be cut twice), then chop finely crosswise; rinse to drain excess moisture. 4. Cut wheat noodles into 12cm segments.5. Pour chicken broth into a pot and add the prepared shredded cabbage, wheat noodles, dried shiitake mushrooms, crabs, Beijing winter cabbage, pickled coriander, pickled scallions, rice wine, hot pepper water, MSG, table salt, etc., bring to a boil over high heat, remove foam, serve in the pot with sliced pork belly on top, cover. 6. Preheat coals in the stove and place it on the dining table (use a metal tray under the pot to hold cold water to protect the table).7. When hot, prepare condiments like pickled coriander leaves, fermented tofu, sesame sauce, garlic paste, red pepper oil, shrimp broth, salted flower, soy sauce, and rice vinegar for individual dipping as desired. 15 grams.
Method:
1 Clean the pork belly, skin side down. Roast over open flame until browned, then soak in warm water for about 30 minutes before removing and scraping off the skin. Place it in a cold water pot, first boiling with strong fire, then simmering slowly. Cook until almost done, then press flat on a square plate with heavy weights to cool.2 Use a sawing method to cut the meat into paper-thin slices, as thin as possible. 3 Break open the pickled cabbage leaves and wash them. Remove the edges of the leaves, slicing vertically along thick stalks (slice twice for thicker stalks, once for thinner ones), then cut horizontally into fine threads, as thin as possible. Wash and drain well.
4 Cut dried vermicelli into 12 cm long segments.
5 Pour chicken broth into a pot, add 1000 grams of pickled cabbage, 500 grams of vermicelli, 50 grams of water-soaked oysters, live crabs, Dongji vegetables, salted fragrance, salted chives, Shaoxing wine, pepper water, monosodium glutamate, and table salt. Bring to a boil over high heat, skimming off the foam, then transfer into a hotpot, placing sliced white meat on top, cover.
6 When ready to eat, place coriander, fermented bean curd, sesame sauce, garlic paste, red pepper oil, brined shrimp oil, salted chives in separate bowls for diners to mix as desired. Main courses
Ferns.
Ham.Orchid. By whole ",
Changbaishan Delicacies
Introduction
Changbaishan Delicacies, using the produce from Changbaishan - ginseng, antler, bear, phoenix, snow lobster,bird's nest fungus, matsutake mushrooms, and other dozens of treasures as ingredients, gathers the essence of traditional Chinese banquets, refined through meticulous preparation.
Changbaishan Delicacies comprises a grand arrangement, accompanied by beautiful small dishes, four-color eight-style skewered platters, six hot dishes, and two dim sum courses."Mushroom with Ham and Mountain Chicken". The main course of the large arrangement is "Golden Deer Plum Blossom", featuring deer meat as the primary ingredient, shaped into a running (deer), surrounded with matsutake mushrooms, snow fungus, fern vegetables forming a picture of spring in the sea of pine forests, vibrant and pleasing to the eye.The first hot dish of Changbaishan Delicacies is "Snowy Phoenix Fresh Pot", made from phoenix meat with green Chinese cabbage,ham, simmered with "top broth".Quail egg. The second hot dish is "Plum Blossom Bear Paw for Good Fortune and Longevity", featuring whole bear paws, complemented by Chinese cabbage, egg whites, and chicken breast, adorned with plum blossoms, high and elegant. Orchid. The third hot dish is "Lotus Home Dragons Play Wild Phoenixes",made from deer antler shavings, wild chicken, and quail eggs with chicken paste.，"Four hot dishes are """, The fourth hot dish is "Immortal Longevity Monkey Head Mushroom", using monkey head mushrooms, ham, abalone, and chicken broth."Immortal's Longevity Monkey Head Mushroom",The fifth hot dish is "Multiple Joy Ginseng Longevity Fish", made from ginseng and softshell turtle as the main ingredients, steamed., made with monkey head mushrooms paired with ham, The sixth hot dish is "Heaven Pool Snow Lobster Red Lotus", made with chicken fat, watermelonrind, rock sugar, and flavorings, colorful and sweet."and abalone, cooked in chicken broth."."Five hot dishes are ""","Great Joy Ginseng Longevity Fish","made primarily with ginseng and turtle stewed together.","Sixth dish is ""","Heavenly Lake Snowy Lotus","prepared with chicken fat, watermelon rind, rock sugar, and artificial essence, colorful and sweet.". White Mountain Treasure Banquet is a refined high-end banquet offering the finest flavors and health benefits. Five hot dishes are """Many Xi Ren Shou Chang Yu", made primarily with ginseng and softshell turtle.The sixth hot dish is """Tianchi Snow Jelly Red Lotus", prepared using chicken fat, watermelon rind, rock sugar, and essences, with a vivid color and clear sweetness. The Long White Mountain Delicacy Banquet is an elegant and luxurious high-end banquet, offering exquisite flavors and nourishment to the body.using chicken oil,watermelon rinds, candied with rock sugar, and flavored with essence, forming a vividly colored, refreshing sweet dish.
