Panshi Specialty Food

The local specialty food of Panshi has a taste that cannot be researched in many places. It is for this reason that these dishes represent the local customs and practices. The most common one is white meat blood sausage. This kind of food can be eaten in many styles, but if you want to eat it, it should be fatty but not greasy, very refreshing and palatable. Both children and the elderly can eat it, and there will not be any major eating taboos.

White meat blood sausage

Fatty but not greasy; the blood sausage is crispy, tender and delicious, without any unpleasant taste, and can be made into white blood sausage when served with seasonings and hot soup.

The delicious, mellow and nutritious white meat blood sausage has long become a famous delicacy that is appreciated by both the elite and the common people. It is difficult to verify when white meat blood sausage was produced and who created it. But white meat blood sausage is inseparable from the Manchu folk custom of using pigs for sacrifice and fulfilling vows from generation to generation. There are two kinds of sacrifices associated with white meat and blood sausage;

One is the Manchu nationality's grand sacrifice (commonly known as burning incense to ancestors, that is, dancing to fulfill a vow) where pigs are offered to the gods and the ceremonies of "leading the animals" and "displaying items" are held, which must be performed at an auspicious time at night. The ceremony ended before dawn.

The other is the Manchu ceremony of offering sacrifices to the sky (commonly known as giving away, also called fulfilling a vow), which begins at sunrise, with "reading the pole" first and then "setting up the table". After offering sacrifices to the gods, people eat. The whole pig must be eaten on the same day. It ends before sunset.

Dagao: Dagao is the most famous traditional food of the Korean ethnic group. It is named so because it is made by pounding it with a wooden mallet in a trough. There are two kinds of dagao. The one made of glutinous rice is called white dagao, and the one made of yellow rice is called yellow dagao. Soak the rice in water for a while, steam it in a pot, then put it into a wooden or stone trough and beat it repeatedly with a wooden mallet. It tastes fragrant, sticky and delicate, and is chewy and delicious.

Lotus Frog Oil: Lotus Frog Oil has excellent color, fragrance, taste and shape. It is a dish with two flavors. It is fragrant and refreshing. It is a good choice for banquets. It is used to nourish yin in traditional Chinese medicine and can treat symptoms such as fatigue and cough.

Hui Baozhen dumplings: Hui Baozhen dumplings are a Hui ethnic minority food. It was named after its creator Hui Baozhen and has a history of more than 70 years. Its characteristics are thin skin, large fillings, delicious soup, and no bursting or collapse.

Dagao is made by pounding cooked glutinous rice. When eating, cut into pieces, dip in bean flour, sugar or honey, etc. It tastes chewy and delicious. Therefore, the Korean ethnic group has always regarded rice cake as a top-grade delicacy and makes it during festivals, weddings, and when entertaining distinguished guests.

Dagao is the most famous traditional food of the Korean ethnic group. It is named so because it is made by pounding it with a wooden mallet in a trough. There are two kinds of dagao. The one made of glutinous rice is called white dagao, and the one made of yellow rice is called yellow dagao. Soak the rice in water for a while, steam it in a pot, then put it into a wooden or stone trough and beat it repeatedly with a wooden mallet. It tastes fragrant, sticky and delicate, and is chewy and delicious.