Jilin cuisine is the regional cooking style of the Han Chinese with heavy influence from native Manchu, Korean, and Mongolian minorities in the Jilin Province of Northeastern China.
| Jilin cuisine | |||||||
|---|---|---|---|---|---|---|---|
| Chinese | 吉林菜 | ||||||
| |||||||
Characteristic features
Due to short growing seasons and prolonged winters, fermentation is the main method of preserving food. Suan cai is very prominent in Jilin cuisine.[1] The cold winters have also led to the development of a regional brand to hot pot such as Fucha Manchu Hot Pot.[2][3] The colder climate of Northern China is generally unsuited to grow rice making wheat, buckwheat, and sorghum as the primary sources of starch.[4] The abundance of starch has given rise to staple steamed buns and noodles dishes of the region.[1] Jilin cuisine in unique among Chinese cuisine by extensive consumption of raw seafood and vegetables.[1]
Jilin cuisine is primarily characterized by influences from the three largest minorities of the province.[2]
- Manchu – boiled pork and blood sausages, cold vegetables
- Korean – fermented vegetables, cold noodles
- Mongolian – lamb dishes
The ethnic Han in Jilin cuisine draw influence from Beijing, Shandong, and even Western cuisine.[2][5] The deep preference and influence of Shandong cuisine come from immigrants who left the province for Jilin during the Qing Dynasty.[2]
Jilin cuisine shares similar dishes with neighboring Heilongjiang and Liaoning provinces being part of the Northeastern Chinese cuisine.
Notable dishes
| English | Chinese | Pinyin | Picture | Notes |
|---|---|---|---|---|
| Cold Noodles | 冷面 | lěng miàn | Combination of Han and Korean styles made with sorghum noodles with either sweet/sour or salty flavors. | |
| Steamed White Fish | 清蒸白鱼 | qīngzhēng bái yú | A specific white fish called bái yú from the Songhua River. | |
| Ginseng Chicken | 人参鸡 | rénshēn jī | Small chicken stuffed with rice, ginseng, and red dates, boiled. | |
| Fried Vermicelli | 煎粉 | jiān fěn | ||
| Buckwheat noodles | 饸饹条 | hé le tiáo | ||
| Ula hot pot | 乌拉火锅 | wūlā huǒguō | Ula means river, referring to the Songhua River. | |
| Newly-butchered Pig | 杀猪菜 | shā zhū cài | A banquet where every part of the pig is made into a dish served on the Lunar New Year. | |
| Double Cooked Pork Slices | 锅包肉 | guō bāo ròu | Sweet and sour pork dish originally from Harbin. | |
| Fork fire spoon | 筱筱火 | xiǎo xiǎo huǒ | Buns made with a beef, green onions, fresh ginger, sesame oil filing often stamped with a special iron or "fire fork" to leave the signature of the region. |
See also
References
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