The appetizers in Yanbian must be spicy. If it's spicy, pour beer on it. It will be repeated all the time, reminding you not to eat spicy food on an empty stomach and not to be brave. Beer must be Yanbian people's favorite big green stick-glacier beer!
The Korean barbecue in Yanbian, Jilin Province is a must! It's a carnival of carnivores! Bold Jilin people, eating is also atmospheric. First of all, Yanbian barbecue is a stove, and there is charcoal on every table, relying on this charcoal fragrance. You need to help yourself to have enough food and clothing, which tastes particularly delicious. And a double-decker furnace. After the thread is put on, the grill will automatically turn over and rotate.
Yanbian pickles are also a must. Pickles are mostly sweet and spicy. Spicy cabbage, radish and platycodon grandiflorum are simple, delicious and well-known side dishes.
Spicy fried sea mushrooms are also a must-eat dish for foreigners. This dish is not a mushroom dish. Actually Pleurotus eryngii is an octopus sucker.
Delicious mingtai fish, whether eaten directly or roasted slightly on the stove, is an artifact of drinking. You can eat one for a long time.
If you think it is too spicy, you can order a pot of Korean rice wine and milk iced rice wine. It tastes sweet and sour, but don't be greedy. This wine is harmless to people and animals, and its stamina is not small.
(xtm)
Koreans usually like to drink a lot of snacks, which can be summarized as follows: First, cold dishes. As we all know, Koreans are usually famous for mixing cold dishes and pickles. All kinds of vegetables, especially wild vegetables such as bracken, monkey legs, hairy claws, spiny crutches, horseshoe leaves, small root vegetables (called small root garlic) platycodon grandiflorum, (Korean Daola chicken) mountain gourd radish (Adenophora). In autumn, there are Tricholoma matsutake, sticky dumplings and hazelnuts. Among the vegetables, celery, pepper, cucumber and lotus root, in short, all edible vegetables are a fine dining table after careful processing by the Korean people. Second, soup. Soup making is a traditional Korean food. The most famous thing is to stew the whole chicken with kelp, put the washed chicken in a Korean special iron pot and add kelp, and simmer for two hours until the chicken is crisp and rotten. Before 1970s, Korean women had to eat this dish to nourish their bodies during confinement. In addition, fish (cod) is pure tofu, and dog meat is stewed in a stone pot. Add tofu, bean sprouts, fungus and black and white to the processed cooked dog meat. Third, cooking. The common cooking of Korean people is fried tofu, which is golden on both sides and dipped in secret dipping sauce. In addition, there are fried carrots. Fourth, the category of national characteristics. Dog broth, the cooked dog meat is shredded into strips, mixed with broth, and mixed with Chili noodles, coriander powder or sesame oil. Rice sausage: glutinous rice is added to the pig's large intestine in proportion, and the pig's blood is boiled in water. The casing is boiled and tied with toothpicks, so that the gas can circulate and it is easy to cook. Mixed with mingtai fish, the Korean people love mingtai fish very much. Before the 1980s, the easiest way to eat the dried fish was to put it on the chopping board and beat it repeatedly with a hammer until it was loose, and then dip it in the sauce mixed with Chili noodles. Making cakes is a traditional Korean food. Soak glutinous rice (glutinous rice) in water for about three days, steam it on a drawer and let it cool completely. Put it in a special wooden trough, dip it in water with a special wooden hammer and hammer it repeatedly until it doesn't touch the wooden hammer, and paste it. Stir-fry soybeans and grind them into powder, and roll the batter in the bean powder. Of course, some people now dip perilla and sesame seeds into cakes. Making cakes is a necessary food for Koreans to live longer. Cold noodles, cold noodles are also Korean delicacies. The most famous is cold noodles made of elm bark, which is very expensive. Followed by buckwheat cold noodles, the practice is similar, such as shredded chicken cold noodles, dog meat, beef, egg cold noodles and so on. Fifth, barbecue. With the development of society, Korean barbecues are basically similar to those of other ethnic groups, but spicy is the characteristic. Sixth, especially delicious, delicious food. In some areas, Koreans still have the habit of mixing beef noodles. Rubbing the skin of beef tenderloin repeatedly, cutting it into thin strips, adding salt, monosodium glutamate, coriander powder, Chili powder, onion and nine-degree vinegar. Raw beef is similar to raw beef louver, except that beef must be tenderloin. The above is only part of the food of the Korean people, and what is missing should be supplemented by the government.
Spicy fried rice cake
The ingredients of spicy fried rice cakes are very simple, only rice cakes and tempura. If onion and cabbage are added, the taste of spicy fried rice cake will be more balanced.
NIUBANGOLD
Beef tendon grows on the back of cattle and is the main tendon connecting the muscles of the whole body. The output is small and the price is expensive. Mainly protein, with a small amount of amino acids and chewy. It is a delicious food that is chewy, so it is loved by many friends. Beef tendon is delicious, rich in protein and gum, and easily absorbed by human body. Whether it is eaten as a snack, rice, noodles, cold dishes or snacks. Strong spicy taste, tender and delicious meat, and delicious nutrition.
walleye pollack
Tear it off and eat it directly. Some people dip it in Chili noodles, sugar, white vinegar and soy sauce.
Spicy fried squid
Spicy fried squid is an authentic Korean side dish. Take a bite of squid, and then take a swig of beer. It tastes delicious! It's incense!
Dog meat with skin
Eat while it's hot. The meat is tender, neither firewood nor greasy. Dog meat is chewy and its skin is strong. Just add some rice wine.
miso shiru
The main raw material of miso soup is miso, which is made from soybean through special technology. Miso is low in fat and calories, so it is easy to feel full when used to make miso soup. There are two kinds of miso soup: hot soup and cold soup. The cold soup is made of soy sauce, and then shredded cucumber, Chili sauce and chopped green onion are added. Drink cold soup to get rid of summer heat in dog days.
Salted Duck Egg
Salted duck eggs are made from fresh duck eggs. They are nutritious, rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements and vitamins. Easy to be absorbed by human body, with moderate salty taste, suitable for all ages. The eggshell is blue, round and smooth, also called "green egg".
Welcome to continue to supplement!
Yanbian Korean Autonomous Prefecture is an area where Koreans live in compact communities. Korean people are hospitable and can sing and dance well. Yanbian has many local specialties. As Yanbian people, they are very proud. Yanbian people have a characteristic: they can drink and drink. Yanbian's unique glacier beer has a pure taste. It's so cool to drink in summer. . . Drinking is naturally inseparable from appetizers, so Yanbian people like those appetizers. Let's take a look at them.
First of all, Yanbian's special delicacy is beef tendon and platycodon grandiflorum mixed together. Cook the beef tendon until it is crisp, usually about an hour and a half. Tear the beef tendon into small strips, don't cut it with a knife, or it will taste wrong. Add Chili powder, garlic paste, soy sauce, sugar, salt, coriander, sesame oil and black and white sesame seeds to beef tendon, mix well and leave for half an hour to season. Platycodon grandiflorum, also known as Darragi, is one of Korean specialties. When mixing platycodon grandiflorum, prepare all the ingredients first. Peel the apple pear and cut it into small pieces, peel the garlic, beat the garlic cloves into paste, beat the apple pear into juice, pour water into the pot, add a spoonful of glutinous rice flour, cook it into batter, cool it, pour the pepper noodles into a container, pour the cooled glutinous rice paste and mix well, add garlic and ginger, mix well, then pour the apple pear juice and add salt or salt. Remove impurities from Platycodon grandiflorum, wash it, put it in the mixed marinade, and mix well to serve. It's best to put it in a fresh-keeping box and marinate it in the refrigerator for a day or two.
There is also dried fish, which is soaked and stewed for a while, then the meat is loosened with a stick, torn into strips and dipped in sweet and sour sauce. It's delicious, too
Korean people in Yanbian, Jilin Province are very interesting. They can sing and dance, drink and cook delicious food. Korean women, in particular, are really hardworking, but men are much worse. When it comes to drinking, you have to have snacks and drinks. It can be said that Korean snacks should not be exquisite in appearance, but they are very distinctive. The first is all kinds of kimchi with Korean characteristics. From the most common spicy cabbage, platycodon grandiflorum, small potatoes, small root vegetables, to relatively high-priced fish, ribs, shredded beef and so on. I remember when I was studying in Changchun, there was a small restaurant with Korean characteristics on Guilin Road. Before serving, I served nearly 20 small dishes of kimchi, which was very delicious.
Followed by various soups. The most common ones are sauce soup, dog broth, soup stewed with spicy cabbage, pork or spicy cabbage, Mingtai fish and Mingtai fish tofu soup. To tell the truth, it's not that Koreans really don't like their soup, especially miso soup. I never drink. In addition, Korean chicken soup stewed with kelp and other materials is also very interesting. You can try it sometime. Drinking wine and dog broth in winter can really drive away the cold.
And all kinds of cooking. From the source, there is no cooking in traditional Korean food, only pickled kimchi and various soups. Korean people in Yanbian, Ji 'an and other places in Jilin have also adapted to the living habits of the Han people and developed some distinctive dishes, such as fried bean sprouts with dog skin and fried potato chips with spicy cabbage, which look very different and taste OK.
Finally, barbecue. Accurately speaking, Korean barbecue is not a real barbecue, but a short pot with a thick bottom and a flat bottom, where the marinated beef and pork are fried, and then the fried meat is wrapped with perilla leaves or lettuce leaves to eat. However, the grate barbecue in Ji 'an area is not a real Korean barbecue. And the soup left after the barbecue can be fried with some rice, which is very tasty. There are also baked goods such as grilled fish, which are also very distinctive.
It can be said that the eating habits of Korean people are qualitatively different from those of Han people and other ethnic groups. Friends who want to try Korean food can try Yanbian Prefecture.
These are my views on this issue. If there is anything wrong, please let me know.
Yanbian, Jilin Province is a Korean autonomous prefecture, which presents different food cultures due to its national culture and climate characteristics. In Yanbian's market, Tricholoma matsutake is a specialty that can be seen everywhere, and people here will barbecue with Tricholoma matsutake. Kimchi is obviously compared with Kimchi in practice and vision, which is characterized by spicy, crisp, sour, sweet and reddish in white, giving people a very atmospheric feeling. You've all heard of blood sausage. The blood sausage here is cooked in a large pot with glutinous rice and pig blood. It is a popular appetizer in the local area and can also be eaten as a staple food. Dried white-flowered fish has always been a traditional food that Koreans like, with Korean flavor, and it has been repeatedly dried day and night for a month. Its color is bright yellow, but its meat is crisp and chewy. Tearing off a piece of Chili noodles is like lighting a firecracker in your mouth. After a brief dizziness, the smell continued, and then a large glass of beer was washed away. Koreans also like to eat dog meat. The most common way to eat is hot pot or soup rice. In winter, they sit on the kang in South Korea, eating hot pot, with white snowflakes floating outside the window and drinking strong white wine.
Fried peanuts, whitebait
Yanbian people's favorite taste is spicy, sweet and sour.
For example, a hot series of appetizers.
Huola chicken feet
Huola pettitoes
Spicy fried seafood
Bonzi fish
Spicy duck neck
There is also the most soul food Yanbian barbecue or barbecue.
Yanbian Korean Autonomous Prefecture, commonly known as Yanbian, is located in the northeast of China, on the border between China and North Korea. It is one of the minority autonomous prefectures in China. There are a large number of Koreans here who can enjoy authentic Korean food without going abroad. Onion will walk into Yanbian with you today!
Yanbian meijing
Yanbian meijing
Yanbian meijing
How can you come to Yanbian without authentic Korean food? Let's try it together!
Kimbap with seaweed
Kimbap is a very common Korean food, which is very similar to sushi in Japanese food. The usual practice is to wrap rice with vegetables and meat with laver.
Yanji cold noodles
Cold noodles are a traditional food in Korea. They are made of buckwheat noodles or wheat noodles with starch and water, mixed evenly, pressed into round noodles, cooked and soaked in cold water, then taken out of cold water with seasonings such as beef slices, peppers, pickles, pear or apple slices, sauce vinegar and sesame oil, and added with beef soup. What is the charm of cold noodles? It is flexible and chewy after eating, cool and light, and the soup is lubricated. The spicy and salty taste can spit out the saliva immediately, 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.
Bibimbap
Bibimbap is a special rice. Put rice, meat, eggs, bean sprouts, seasonal mushrooms and wild vegetables into a stone pot and mix with Chili sauce or seasoning. The types of vegetables are not fixed, and the most seasonal vegetables will be selected with the seasons. Taste it carefully, and the crispy rice at the bottom of the pot will be released in the mouth with the slightly spicy sauce, which is extremely attractive.
roast
Barbecue originated from Mongolian cuisine. It is said that ancient Mongolian soldiers went out to fight, dressed lightly and didn't bring much cooking utensils, so they came to cook the meat with metal shields or helmets, so the copper plates used in Korean cuisine were quite similar in shape to shields. There is also a name called Chiji, which is the inherent culture of Koguryo. Now it has gradually become a delicacy for Korean banquet guests. Usually when eating copper plate barbecue, the ingredients are mostly bacon and seafood, and the sauce piled up in the shallow recesses around the copper plate is baked with the soup exposed by vegetables. The meat is mainly beef. In addition, beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi are all delicious Korean barbecues, among which roast beef tenderloin and steak are the most famous, and their meat is delicious and tender.
Yanbian dagao
The main raw material is glutinous rice, and the ingredient is sugar. Cook glutinous rice, put it into a cake beating jar, beat it into balls with a mallet, and then make it into strips or cakes. It tastes soft and sweet, and has an endless aftertaste.
Wugufan
The main raw materials are soaked rice, glutinous rice, red beans, sorghum, chestnuts and millet, and the ingredients are salt. Take out the red beans after waterproof cooking, put them in a bowl, and cook the washed glutinous rice, sorghum and japonica rice with red beans and millet.
Mustard mound
Mustard stew is an authentic dish for ordinary people. Chinese cabbage is on the market in winter, and many exquisite families in the local area have to cook mustard stew. Especially during the Chinese New Year, if you eat greasy food for a change, mustard stew is the best, refreshing and delicious.
Pickled fish sausage pickle
The main raw materials are radish and catfish sausage sauce, and the ingredients are cress, Chili noodles, onions and garlic. Wipe shredded radish evenly with Chili noodles, then mix onion, ginger, garlic and cress into shredded radish and put them into shredded radish.
Michang
Rice sausage is a local specialty food. When eating, cut the whole rice sausage into sections and dip it in salt and pepper, which has a unique taste.
miso shiru
Soup is essential for the Korean people in Tumen City. It is known as "soup is better than no food", and the most popular soup is miso vegetable soup.
Kimchi
Spicy cabbage, known as "Jimuqi" in Korean, is the most distinctive one in Korean diet. Like miso soup, Koreans in Tumen city can hardly eat without it.
When you come to Yanbian, you can feel the most authentic Korean culture and taste the most authentic Korean food. Here, you can feel different cultures without going abroad, and you like to feel friends who don't need different cultures and cuisines. Don't miss it!
That's my answer. If you don't know anything, please leave a message and ask questions. I'll give you an answer as soon as I see it.
Fish and peanut sausage