Dandong Fengcheng Special Food

Speaking of Dandong Fengcheng, it is not unfamiliar to many people. It is a very beautiful city with not only beautiful scenery but also pleasant climate. There are countless specialty snacks that are unforgettable and memorable. The more common specialty foods include chestnuts. The fragrant chestnuts are all plump and delicious. Mud snails are also one of the more common specialty foods in Dandong Fengcheng, and they taste very delicious.

What are the special foods in Fengcheng, Dandong?

Chestnut is a unique economic forest in Fengcheng City, with a long cultivation history and rich resources. Fengcheng chestnuts are famous both at home and abroad for their large size, mellow taste and rich nutrition, and are a traditional export commodity. In the past thirty years, under the correct leadership of the municipal party committee and government, and driven by the implementation of national, provincial and municipal key projects, programs and competitions, the chestnut industry in Fengcheng has expanded year by year, with more reasonable varieties and significantly improved benefits through the adoption of a unified planning, contiguous planting, household management and model-led management model. The chestnut industry has become a pillar industry for the city's farmers to get rich.

Sour cabbage stewed with white meat and blood sausage

Sour cabbage is the main vegetarian dish of the Manchu people. The Manchus live in the northeast region where winters are cold, and have to rely on cellar-stored pureed vegetables for half a year. Sauerkraut is made by fermenting fresh green vegetables in a jar in autumn and has a sour taste. It can be stewed, stir-fried, mixed with cold dishes, made into soup, or used as stuffing. Pork stewed with sauerkraut is a common dish of the Manchu people in the north. People in rural areas like to eat white meat, blood sausage and sauerkraut during festivals. In the areas where the Manchus live in Northeast China, there is a round hole in the center of the kang table in every household, which is just big enough to put down a ladle. There is a brazier under the kang table, so the whole family can eat hot meals with the sauerkraut in the ladle in the cold winter.

Mud snail, scientific name is Tuti. A specialty of the Yalu River estuary, it grows in muddy areas on the beach. It is a shellfish mollusk with a thin shell, mucus on the body surface, and the size of a bean. Mud snails are rich in protein, taste delicious and have high nutritional value.

Mud snails are mostly eaten after being pickled. Wash the newly caught mud snails with sea water, put them in a container, add salt and stir quickly, let it stand for some time, wait for the mud snails to die, remove the water, add salt and some wine, seal the container, and after a week, it can be eaten, and it will smell delicious. As long as it is not opened, it will not spoil for a long time and will taste extremely fresh, crispy and delicious. There is a poem in ancient times praising it: "Spring wine is stored in the earth and ice, and boats move thousands of jars into Guxu. After Anqi finished writing the immortal basket, the wine and ink all turned into tadpole writing." Fresh mud snails can be used in soup. If eaten before cooking, the meat particles will become smaller and brown in color, and its taste is as delicious as oyster soup.

Rice fork was originally the food of the Manchu people. It is made from corn, which is ground into water surface after fermentation. After sedimentation, it is made into smooth strips as thick as chopstick heads by hand or using molds. When stir-frying, the rice dumplings are usually soaked in cold water for a few minutes to remove the acid. Then the minced meat is put into the pan to stir-fry, and mixed with leeks, chopped green onions, etc. to make the rice dumplings chewy and tender.

In addition to frying, rice fork can also be boiled. Dandong people commonly call it "Tommy Fork". Put a little oil in the pot, stir-fry the chopped green onion, then add leeks, cabbage or other green vegetables, stir-fry briefly, add water, pour in the rice after the water boils, season after cooking and it is ready to be served.