plum blossom
Changchun cuisine integrates north-south cuisine， Eastern and Western flavors， and integrates the essence of Sichuan， Shandong， Beijing and other major cuisines， especially the local mountain flavor， which is favored by tourists at home and abroad。
Most of the famous dishes in Changchun are made from rare products such as ginseng， pilose antler， bear paw， flying dragon， snow clam and Tricholoma matsutake from Changbai Mountain。 They are scientifically prepared and delicately cooked。 They are well-known for their combination of medicine and diet。 Among them， Changbai Mountain rare feast， snow coated bean paste， plum blossom deer feast， emerald ginseng Maotai chicken， safflower bear paw and so on are the most famous。 In addition， the Jilin flavor dishes in Changchun Hotel， Longjiabao white meat and blood sausage， the farmhouse restaurant at No。 23 Beijing street in Changchun， and the five flavor smoked fish in Nong'an are also famous in China。 Although the winter in Changchun is very cold， the local people have the custom of eating popsicles， frozen dumplings and frozen fruits in wint
er， which is probably unimaginable in the eyes of southerners！ During the Spring Festival， I think of the good things I ate in Changchun。 The famous five stores in Changchun are located in the northwest corner of the intersection of Stalin street and Chongqing road。 Going east along Chongqing Road， there is a large hotel called Chongqing Road Hotel， also known as the state-run canteen。 In the main restaurant of the state-run canteen， there is a dish called fried meat and skin。 This is a cold dish， mixed with shredded cucumber， shredded pork， coriander， spinach， garlic， chili oil， soy sauce， vinegar， and mung bean flour。 At that time， the small dish was 80 cents and the large dish was 1.2 yuan。 It was delicious。 I have never eaten such delicious cold dishes since I went abroad。 I remember one time two years ago in Beijing， someone invited me to the "great northeast flavor" restaurant for dinner。 When the hosts asked me to order， I ordered a northeast lapier。 The taste was similar to that of the state-run canteen。 One dish was quickly eaten， and another was served。 In a few days， I went to another restaurant and asked for another pimple。 The quality of the pimple was much worse。
The second floor of the state-run canteen is Yazuo， where the hot pot is very good。 Most people in Northeast China eat hot pot with instant boiled mutton， but the bottom of the pot in the state-owned canteen is very particular。 Our favorite is seafood （crab， oyster， shrimp） with pickled cabbage。 In addition to instant boiled mutton， you can also put beef and pork。 The streaky pork is boiled in water with scallions and ginger， and then cut into thin pieces for standby。 After rinsing beef and mutton， put streaky pork in pickled cabbage soup and cook it。 It tastes like Sichuan white meat， not to mention how fragrant it is。 Go east along Chongqing Road， and after the next intersection of Yongchun Road， there is a Hui Museum， where the halal hot pot is also very good。
There are other snack bars on both sides of the main restaurant of the state-owned canteen， including Jin cakes， dumplings， fried vegetables， etc。 I just remember that the vegetarian chicken and tofu there are very popular with the people。 I've read an article about Changchun food before。 Li Liangui's big cake and vegetarian chicken tofu are all famous。
Stir fried dishes with sliced tenderloin， sliced three kinds， sliced pork intestines and sliced meat sections are also very delicious。
There are some restaurants diagonally across the state-run canteen， but they just forget their names。 There are casserole noodles， silk cakes， halal Shaomai， and dumplings。 I remember one time I was waiting to buy dumplings。 It was all right to stay there and look in through the kitchen door。 Probably it was there that the technical evaluation was held。 I saw a man holding a thin and long rolling pin and rolling two dumpling skins at the same time。 I haven't seen such a highly skilled person before， but I'm stunned。 The Wheat Baking department next door also looked into the kitchen and knew that the wheat peel was not rolled out， but pressed out with beer bottles。
Further west along Chongqing Road， there are also some snack bars across the fifth store。 I remember when I was a child， I liked to eat bean curd， pancakes and fried dough sticks there very much。
These things are difficult to taste authentic in foreign countries。 You can only search in yo
ur own memory during the holiday。 Sometimes it seems that I can smell a faint fragrance。
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