Fairy Huang: In the Qing Dynasty, Guo Lin praised its delicacies in Huang Xiang County, Gui Zhi. In Dandong, Huang Zi can cook, stir-fry and mix, but the most popular way to eat is charcoal barbecue. Put the yellow-spitting clams on the red charcoal fire, and the clams will slowly open with the hot air. Then put the juicy clam in your mouth with chopsticks. It's delicious, sweet and wonderful.
Sour soup: Sour soup is a traditional flavor food of Manchu people. It originated in Benxi area and extended to Kuandian, Xinbin, Tonghua and even Changbai Mountain. Later, not only Manchu people liked to eat, but also Han people and other ethnic groups. The method is to soak the corn in water for about a week, then grind it into water, then filter out the coarse residue in the water with a fine-grained cloth bag, then put the fine flour left after filtration into a jar for fermentation, and then take it out when it is slightly sour, and it becomes noodle soup. You can usually eat it in roadside shops and restaurants.
Dandong braised pork: one of Dandong people's favorite snacks, which has a history of one hundred years. First, squeeze mung bean jelly into small pieces, and then slowly fry until both sides are hard. Sprinkle sesame sauce, white vinegar, minced garlic and shrimp oil on it. It's crispy outside and tender inside, which is very delicious. No wonder braised pork is indispensable in all food stalls or restaurants in shopping malls.
Rice sausage: one of the special snacks of Korean nationality. The practice is to fill the pig intestines with glutinous rice, rice, fresh pig blood and other ingredients and steam them. Cut into small pieces, the rice sausage is thick in fat, spicy and soft, and slightly greasy. You can eat it directly with salt, or you can add pork liver, barley malt, rice cake, noodles, onion and garlic, carrots and other side dishes, and add some hot sauce to make fried rice sausage, which is very tasty.
Other delicacies:
Chestnut is a unique economic forest in Fengcheng, with a long cultivation history and rich resources. Fengcheng chestnut is famous at home and abroad for its big size, mellow taste and rich nutrition. It is a traditional export commodity. In the past 30 years, under the correct leadership of the municipal party committee and government, and with the promotion of national, provincial and municipal key projects, projects and competitions, the scale of chestnut industry in Fengcheng has been expanded year by year, the varieties tend to be reasonable and the benefits have been obviously improved. Chestnut industry has become a pillar industry for farmers to get rich in this city. Fengcheng was therefore rated as the national "two high and one excellent chestnut demonstration base" and "the hometown of chestnut in China", and it is also the main export base of chestnut in China. Applying for the geographical indication certification trademark of "Fengcheng Chestnut" will certainly promote the production and operation of "Fengcheng Chestnut", improve the quality of goods, and maintain and improve the reputation of the geographical indication certification trademark of "Fengcheng Chestnut" in domestic and foreign markets, which will play a milestone role.
Stewed white meat and blood sausage with sauerkraut: sauerkraut is the main vegetarian dish of Manchu. Manchu people live in the northeast, where it is cold in winter and they have to live on peeled vegetables stored in the cellar for half a year. Pickled sauerkraut is fermented with fresh vegetables in a jar in autumn and tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing. Sauerkraut stew is a common dish of northern Manchu. Rural people like to eat white meat and blood sausage sauerkraut during the Spring Festival. In the northeast Manchu inhabited area, there is a round cave in the center of each kang table; Just put down the horse spoon, put down a brazier on the kang table and enjoy the sauerkraut in the horse spoon. In the cold winter, the whole family can have hot meals. Stewed white meat and blood sausage with sauerkraut is a famous Manchu dish. You can also stew it in a casserole. Practice: Wash pig intestines with alkaline water or salt water, stir fresh pig blood, remove foam, add ingredients such as onion, ginger, garlic, salt and monosodium glutamate, then pour into pig intestines, cook and cut into sections; Blanch the pork belly with boiling water, remove the floating foam and bloody smell, then cook it with clear water, cut it into thin slices, and then put the white meat, blood sausage and cut sauerkraut into a pot and stew it with clear water for half an hour. Dip in leek, tofu, sesame sauce and other seasonings when eating. Taste: This delicious northeast dish is best for winter. This dish is not greasy with white meat and rich in nutrition.
Climbing shrimp: it is a kind of seafood food with rich nutrition, delicious juice and fresh meat. Its meat contains a lot of water, its meat is fresh, sweet and tender, light and soft, and it has a particularly attractive umami flavor. Every spring is the spawning season, and eating is the best at this time (there is also a wave in autumn, but it is not fat). The only drawback is that there is more skin and less meat. Because of this, I remember that it was worthless when I was a child, and I still remember that there was 10 yuan at that time, weighing 3 kg. According to the old man, what we didn't eat in those days was used to retch feces. At present, this season is the fattest and most expensive time for shrimp and crayfish. It is fat and expensive. However, the price of Dandong this year is not high, 1 kg is only about 30 yuan. Look at those lively shrimp crawlers in the market and you will know how fresh they are. Shrimp and Parthenocissus tricuspidata can be steamed, boiled, fried, boiled in soup, fried in sauce, wrapped in jiaozi and hot pot. I think the most enjoyable thing to eat is boiled water. Wash the crayfish first, put it in the pot (it takes a little skill for crayfish to be alive and kicking), add a little water, sprinkle some salt and boil it a few times. Fresh shrimp and crayfish are extremely delicious, even worse than prawns and claw shrimps.