Liaoyuan Snack Full Collection_Liaoyuan Special Snacks Food Introduction
The Jilin cuisine mainly features home-style dishes from Northeast China.It pursues genuine ingredients and original flavors, being practical and down-to-earth, with main and side dishes simmered in a single small iron pot."One-pot" series has become popular throughout the city, including folk clay pot stewed soup, five-spice pork cabbage roll, Jilin deer meat, Jilin steamed dumplings, sticky bean cake, small steamed cornmeal cake... Traditional delicacies include: meat blood sausage, hawthorn candy, stove candy, pig slaughtering dishes, folk clay pot stewed soup, five-spice pork cabbage roll, Jilin deer meat, Jilin steamed dumplings, sticky bean cake, small steamed cornmeal cake etc.Jilin Steamed Dumplings Introduction Dumplings are generally made with pig, cattle, and sheep meat and vegetables as fillings for traditional snacks.
But now chicken, duck, fish meat, eggs, seafood, wild game, fresh vegetables, dried vegetables, fruits, and other nutritious ingredients can all be used as fillings.Almost any delicious and nutritious ingredient can be a filling. Mutton Blood Sausage
Introduction
For Lioushan people, winter is incomplete without pickled cabbage.
Jilin pickled cabbage is made from fresh cabbages harvested in the current year after being sun-dried and then preserved. Mixed with various meats, it's a favorite local delicacy.Pickled Cabbage Wrapped Five-Spice Pork is a well-known dish in the area. The name may sound greasy, but eating it doesn't feel that way. The meat is steamed until all the oil from the pork melts into the pickled cabbage, leaving no trace of grease even in the broth. It's very delicious. MakingIngredients: five-spice pork belly, pickled cabbage, scallions, garlic, ginger powder, Sichuan pepper powder, dark soy sauce, salt, oyster sauce.
Process:1 Cut the pork belly into 5 cm wide thin slices; 2. Cut the pickled cabbage into strips;
Introduction
4 Mix chopped scallions, garlic, all seasonings in a bowl;5 Pour over the pork rolls;6 Steam for 30 minutes.Stove Candy Introduction Stove candy is an ancient traditional snack and New Year's food in Han Chinese culture, also used as offerings during worship. On the traditional Minor Festival on the 23rd day of the twelfth lunar month, people prepare melon seeds (or stove sugar) to honor the Kitchen God. This is believed to make his mouth sweet so he will speak well about the family when reporting back to the Heavenly Court. Stove sugar is a type of candy that becomes sticky and hard in winter. When pulled into long strands, it's called "Guandong candy." When flattened, it's known as "sugar cake."
In winter, people place it outside where the cold weather makes it crisp and sweet.
True Guandong candy is very hard to break with a knife but light and fine when eaten. Each piece weighs between one and four ounces and is more expensive.
There are two types of sugar cake: those with and without sesame seeds, shaped like melons or pumpkins with an empty center and a thickness not exceeding five millimeters.The primary purpose of offering stove candy to the Kitchen God during Minor Festival is to keep his mouth busy. It's said that the Kitchen God is sent by the Jade Emperor to monitor human morality. People hope he will speak well on their behalf when he reports back.Alternatively, it's believed the stove candy sticks to the Kitchen God's wife and not to him. Sticky Bean Cake Introduction Sticky bean cake is also known as yellow bean cake or bean cake. It originates from the Manchu people.
It is a traditional food that was traditionally favored for its sticky texture, which helped with long periods of outdoor activities like hunting and cutting firewood in cold weather.
Today, it's a common sight during winter on northern Chinese dining tables.
Traditionally made at the beginning of winter and stored outdoors in jars, sticky bean cake is an essential part of winter meals due to its balanced nutrition and cultural heritage.
Sticky Bean Cake is a model of whole grain refinement and includes rich historical background.
Historical Background
The earliest use of sticky bean cakes was as offerings for ancestors and food during hunting expeditions by Nurhachi's army in winter.
It is said that the northern half of China owes its prosperity partly to these sticky bean cakes.
Making
Step 1 "Wash Rice": Soak the millet overnight, rinse it clean of sand, and let it dry halfway. Grind it into flour with cornmeal in a certain ratio, then mix with cold water to make dough like making white flour buns.
Allow fermentation until slightly sour before kneading by hand. The quality of the fermented dough is crucial for success and taste, so traditional fermenters should be kind and good-looking people to ensure fine taste and golden color when eaten. Step 2 "Prepare Filling": Cook red adzuki beans or large kidney beans until soft but not broken, then mash into bean paste. Add a small amount of sugar and form into seed-sized balls for the filling.
Cooking water and fire control are key to success here; over-dryness or thinness means failure.
Step 3 "Package": Wrap the bean filling with millet flour dough, forming it into a cake shape. Place on a steaming tray covered with lotus leaves or pear leaves (or other substitutes), then steam for twenty minutes before serving.Due to the complexity of making sticky bean cakes, they are usually made in winter and stored outside until needed. EatingIt can be eaten plain with a small amount of sugar, or pan-fried into small round cakes. Children also enjoy eating them frozen, as it strengthens their teeth. More complex preparation includes rolling them in fried millet flour for a unique flavor."Sugar Dates". In winter, it is placed outdoors because of the severe cold weather. The sugar dates become hard and solid while having tiny bubbles inside, making them crisp, sweet, and fragrant to eat."True sugar dates" are extremely hard, unbreakable by a hammer; one must use a knife to split them open. They have a heavy texture with very fine grains. They taste slightly sour and do not contain any air pockets in the middle. Each piece weighs about an ounce, two ounces, or four ounces, which makes them more expensive than other varieties."Sugar Dates" are classified into two types: those with sesame seeds and those without. They are shaped like sweet melons or northern melons and have a hollow center. The outer skin is less than five millimeters thick; although they come in different sizes, transactions are still based on weight. Larger sugar dates can weigh one to two pounds but are only used as decorations since few people buy them. The reason why sacrificing sugary dates for the Kitchen God is to keep his mouth sweet. According to legend, the Kitchen God is a deity sent by Jade Emperor to supervise human affairs and report on their conduct. It acts as a bridge between heaven and earth, conveying messages from the heavenly court to humans. When it ascends to heaven, people offer sugary dates hoping that these sweet treats will convince him to speak well of them when he reports back. Some say that offering sugary dates during sacrifices is not meant to trap the Kitchen God's mouth but rather to silence the gossiping and curious Kitchen God's wife.
"Glutinous Rice Balls"
Introduction
"Glutinous Rice Balls," also known as millet balls or rice balls, are a type of food originating from Manchu culture. They were traditionally favored by the Manchus due to their sticky nature, which was beneficial for long outdoor activities such as hunting or chopping wood during cold weather.Today, they are widely popular in northern China and have become an essential part of winter meals on many tables. Glutinous rice balls are usually prepared at the beginning of winter and stored outdoors in jars to last through the season. All processes involved are natural, making them exemplary traditional natural foods. Not only are glutinous rice balls nutritionally balanced but they also carry a rich cultural heritage. They represent a pioneering example of coarse grains made with meticulous care. Historical Background"Glutinous Rice Balls" originally served as sacrificial offerings to ancestors and were also used for hunting trips during winter by the Manchus. Later, when Nurhachi led his troops into battle in the winter, glutinous rice balls became a staple food for the army.It can be said that half of the territory of the Qing Dynasty owes its existence to these humble rice balls. Preparation
Making:
Step 1 "Washing Rice": First, soak largemilletfor half a day. Rinse it clean of sand and call this process "washing rice," then let it dry for the rest of the day before grinding into flour.
Mix cornmeal with millet in certain proportions, mix with cold water, and ferment like making steamed buns.
The fermentation should give off an acidic smell. Afterward, knead the dough by hand.
This step is crucial for the overall success of the glutinous rice balls and affects their taste and color. Therefore, only those who have a good appearance, gentle disposition, and kind nature are traditionally chosen to perform this task.It's believed that such people will produce dough with a smooth texture and a slight sweetness, giving golden yellow tones when eaten. Step 2 is making the filling.Cook red millet beans or large adzuki beansuntil tender (without breaking the skin). Mash them into a paste and add fine sugar, forming small ball-sized fillings. Set aside for later use. The success of this step depends on controlling the moisture content and heat during cooking. If too dry or too watery, it will result in failed fillings that need to be adjusted. The amount of sugar should be minimal to avoid overly sweet fillings. Step 3 is wrapping the filling with kneadedmillet flour
into rice ball shapes and placing them on a steamer lined with loofah leaves or pear leaves (suzuk leaf). Steam for twenty minutes. Once done, it can be eaten directly from the pot after reheating.(Alternatively, use other materials instead of loofah leaves or pear leaves as long as they are easy to remove)Due to the complexity involved in making glutinous rice balls, traditionally, these are prepared in late autumn and kept outdoors to freeze overnight before consumption. This freezing process helps preserve the shape.When ready to eat, reheat them until thoroughly cooked. Ways of Eating:They can be eaten withgranulated sugarfor a sweet taste, or smashed into small round cakes and pan-fried for a crispy texture.
Children often enjoy eating frozen glutinous rice balls in winter to strengthen their teeth as they play with them.More elaborately, rolling the cooked rice balls in fried ground millet flour gives an additional roasted flavor. This is known as "The Donkey Rolling Around". Steamed in a steamer lined with perilla leaves (or pear tree leaves) for 20 minutes, then it can be served.(Alternatively, you may use other materials instead of perilla or pear tree leaves as long as they can be removed.)
Due to the complexity of making sticky bean buns. In Northeast China, traditionally, these are made in early winter and kept for the whole winter, steamed and then frozen outside overnight on a bamboo mat at room temperature. After being steamed and frozen, the sticky bean buns will maintain their shape well. Simply reheat them before serving.
Manners of eating:
You can dip it in sugar. Enjoy its sweet and chewy taste;or flatten it into small round cakes and fry until crispy, savoring the delicious crunch;Children often bite frozen sticky bean buns during winter to strengthen their teeth. For a more complex version,roll in roasted soybean flour for an additional layer of toasted bean flavor, known as "Trotter's Roll."
