Full List of Tonghua Snacks_Special Snacks and Delicious Foods in Tonghua Introduced
Hutao is located in the southwest of Jilin Province, China, and is one of the three major border open cities to North Korea. Therefore, local cuisine distinctly features elements of these two minority groups.
The specialty foods in this region mainly include:Yellow glutinous rice porridge, congee, sticky rice cake, poro leaf pancake, sour soup, cut rice, water boiled rice, hand-pulled meat, yellow glutinous rice cake, etc. As Hutao is renowned as the "Soochow Ginseng"municipality and "Traditional Chinese Medicine Municipality", many dishes incorporate medicinal herbs. For instance: Ginseng chicken, Jilin steamed bun, three sets bowl, deer antler three treasures soup, white meat blood intestineetc.Traditional ethnic snacks are also abundant, such as Korean cold noodles,yellow glutinous rice cake, poro leaf pancake, etc. Visitors who wish to taste these delicacies can find them in the food street within Hutao City – Deming Road;
alternatively, you can also find such specialty snacks near some scenic spots in the region, such as at the Yalu River Border Tourism Area where Korean cold noodles and barbecues with Korean ethnic characteristics can be enjoyed. Yellow glutinous rice cake
Introduction
Yellow glutinous rice cake is a famous
local delicacy in Hutao, blending the features of traditional Northeastern Chinese snacks and Korean ethnicity. It gets its name because it is made by pounding cooked yellow glutinous rice in a wooden trough. When eaten, it is cut into pieces and dipped in bean powder,sugar or honey, yielding a chewy texture with a sweet flavor.Preparation Rinse the glutinous or yellow rice and yellow beans clean with water,then fry them to a crisp, grinding them into fine flour. Cook the glutinous rice into porridge and place it in a wooden trough; add some water for gentle pounding until it forms dough, spread on a stone board,
and continue pounding while someone assists by adjusting thickness from both sides until evenly thin.
The first batch of cake formed is called "sheeted cake," typically not used as an offering; subsequent batches can be used for food.Korean fire pot IntroductionThere are various flavors, such as:mutton flavor,beef flavor, chicken flavor, dog meat flavor, and seafood, duck, and mushroom dishes. Preparation involves preheating the charcoal in a portable fire pot and grilling seasoned ingredients like beef, mutton, offal, chicken wings, potatoes directly over open flames. Season with condiments like sesame sauce, cumin, chili powder, sugar, salt, MSG, and more.
This dish exudes an enticing aroma, offering a distinctive Korean ethnic flavor.
Roasted hot pot
Introduction It is the most representative traditional banquet of the Manchu people, with the "Manhan banquet" evolving from it. The ingredients are made from local premium raw materials such as deer meat, flying dragon, field frogs, and oil. They are prepared using 15 different cooking methods including braising, roasting, simmering, stewing, stir-frying, etc.The entire banquet consists of eight cold platters, three main dishes, twelve stir-fried or pot-roasted items, and various soups, totaling over twenty courses. Common Manchu dishes such as white meat with blood sausage, golden sliced pork, steamed fish from Guandong, small steamed buns are included in this banquet.Korean cold noodles Introduction In Dandong, you can taste authentic Korean cold noodles, which is a traditional ethnic food popular both domestically and internationally.Among them, buckwheat noodle cold noodles are the most famous. Usually served with beef or chicken broth, accompanied by spicy cabbage, meat slices, eggs, cucumber strips, pear shreds, green onions, chili peppers, MSG, salt, etc.To eat, first put a small amount of cool soup and an appropriate amount of noodles in the bowl,……
then add condiments,and finally pour more soup over it. In Dandong's street food stalls, you can easily find this Korean cold noodle dish.
The noodles are fine and tough with a cool broth that is sour and spicy to taste.Authentic cold noodles are mostly enjoyed in summer. Cold noodles are typically served in bowls, but there are also versions served on plates,
with less soup.
Dandong's Korean cold noodles involve cooking the noodles until they're soft,then cooling them with cold water or using a fan. They are mixed with seasonings like salt, vinegar, soy sauce, and added with tomatoes, cucumbers as side dishes. Before eating, mix these ingredients together, then add Korean pickles or kimchi for garnish.In terms of condiments, chili paste is commonly used,but some use mustard sauce instead."Chili can irritate your mouth, garlic can irritate your heart, and mustard can irritate the nasal passages."Preparation Rice flour about 40%, buckwheat or corn flour 60%, beef, seasonal vegetables,apples, chives, carrot, etc., each in appropriate quantities. Spices: chili powder, sesame oil, sesame seeds, garlic paste, salt, MSG, vinegar, soy sauce, etc., also in proper amounts.
Cooking Method
1. Cut beef into large pieces, wash and soak in cold water, then place in a pot of cool water to cook over high heat; remove scum from the surface,
then add soy sauce and salt. Reduce to low heat for slow cooking.
2. Meanwhile, place chopped chives and carrots in a special cloth bag and put into the pot with beef,when the beef is fully cooked, remove it and cut into thin slices on the cutting board. 3. Filter out some of the beef broth, keep for later use.4. Mix rice flour and corn starch according to a certain ratio in a mixing bowl, pour hot water to form a slightly hard dough, add an appropriate amount of alkali, knead well, roll into a round cylinder, place in a special extruder, quickly press out noodles and then put into boiling water. After the noodles are cooked, cool them with cold water or use a fan, then serve in bowls.5. On top of the noodles, add pickled cabbage and other seasonal vegetables as well as 4-5 slices of cooked beef, pour spicy sauce (a mixture of garlic paste, chili powder, and water), then sprinkle with fruit slices and egg threads, finally pour beef broth over it, garnish with toasted sesame seeds and drizzle with sesame oil to complete the dish. Tip Rice noodles are called "tang-si" in Korean (quite vividly descriptive~ exactly), cold noodles are usually made from wheat flour mixed with buckwheat or corn flour,
served with clear or meat broth, accompanied by spicy sauce, chili oil, pickles, sesame seeds, fruits, etc. as side ingredients.
It is cool and refreshing, sour and spicy to taste, very popular.
You can enjoy authentic Korean cold noodles in Dandong. Dandong's Korean cold noodles are a renowned traditional ethnic delicacy both at home and abroad, widely loved by people. Among them,"buckwheat noodles" cold noodles are particularly famous for. Usually,"beef broth" or "chicken broth", seasoned with hot chili.Bok choy, and sliced meat,eggs,,cucumber strips,,pear slices, scallion threads, chili, monosodium glutamate, salt, etc. When eating, a small amount of cool broth and appropriate Noodles are added last, followed by pouring in the broth.then the ingredients are added, and finally the soup is poured again.
You can find it easily at any restaurant in Dandong's streets. Authentic cold noodles are usually enjoyed in summer. Korean cold noodles are mostly served in bowls, but some use plates instead, with less soup.
Dandong Korean cold noodles involve cooking the noodles until they're cooked,"vinegar","soy sauce",etc., and adding Combine all the condiments and add tomatoes and cucumber slices as well.such as tomatoes and cucumbers as side dishes. When eating, mix the side dishes with the noodles, then add Korean pickles or kimchi to serve. Condiments typically include Korean red pepper paste,"mustard sauce",but sometimes use, as well.
Proverb goes: "Red pepper is spicy in the mouth, garlic in the heart, and mustard in the nasal bridge."
Ingredients:
"buckwheat flour"about 40%, "starch" such as scallions and carrots in appropriate quantities. Chili powder, sesame oil, sesame seeds, garlic paste,salt, monosodium glutamate, baking soda, vinegar, soy sauce, etc. are needed in appropriate quantities.
Cooking method
. Cut the beef into large pieces, soak them in cold water and wash thoroughly. Put them in a pot of cold water and cook over high heat until it boils; remove the surface blood foam, then add soy sauce and salt. Switch to low heat for slow cooking.
and so on, in appropriate amounts.
"red pepper flakes","sesame oil","sesame seeds",
"garlic paste",. Cook the noodles until they are done, then rinse them with cold water or blow them cool with an electric fan. Serve in bowls.
"monosodium glutamate (MSG)",
"vinegar",
"soy sauce",and "alkali" in appropriate amounts. Preparation method:1. Cut the beef into large pieces, soak them in cold water to clean, then cook them in a pot of cool water until they come to a boil, skimming off any foam on the surface. Add soy sauce and salt, then simmer over low heat.2. Put the green onion and carrot into a special cloth bag and add it to the pot, remove the beef when it is fully cooked, let it cool, then slice it thinly.3. Strain the beef broth slightly and keep it in a container for later use.
