Braised Deer's Tail (Shao Lu Wei) 烧鹿尾

Ginseng Chicken Cooked with Maotai Wine (Ren Shen Mao Tai Ji) 人参茅台鸡

Changbai Banquet with Rare Products(Changbaishan Zhen Yan) 长白山珍宴

Fried Mutton and Yundou Beans (Yangrou Shao Yundou) 羊肉烧芸豆

The Eight Major Bowls of the Manchu Nationality (Man Zu Ba Da Wan) 满族八大碗

The Zicai and White Meat Hot Pot (Zicai Bairou Huoguo) 渍菜白肉火锅

The ‘Hoof Filament’ of Changchun (Changchun Ti Hua Si) 长春蹄花丝

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Braised Deer's Tail (Shao Lu Wei) 烧鹿尾
Deer tail is regarded as a delicacy in Changchun, with many legends surrounding the alleged virility boost a man can receive from eating this favorite of wedding banquets. The tail is marinated for up to a day with spices, and slowly stewed until it is tender and flavorful, gradually reducing to a reddish paste.

Ginseng Chicken Cooked with Maotai Wine (Ren Shen Mao Tai Ji) 人参茅台鸡
A popular local specialty, this flavorful chicken dish is cooked in Maotai baijiu (alcohol), a popular Chinese spirit, with generous amounts of ginseng, and is rich and nutritious.

Changbai Banquet with Rare Products(Changbaishan Zhen Yan) 长白山珍宴
There are a number of dishes that make up the Changbai Zhen Yan. Among these are grilled bear paw, Tianchi forest frog eggs, grilled deer tendon with flowers, quick fried pheasant with antler, quail egg and water lily, monkey head mushrooms cooked in chicken soup with ham and shellfish, steamed turtle with ginseng and hotpot with mutton or beef. This traditional banquet spread is believed to be very nutritious, and is a favorite for special occasions.

Fried Mutton and Yundou Beans (Yangrou Shao Yundou) 羊肉烧芸豆
This delicate dish is hearty and flavorful, combining fried lamb and local beans in a savory sauce full of garlic.

The Eight Major Bowls of the Manchu Nationality (Man Zu Ba Da Wan) 满族八大碗
During the reign of Emperor Qianlong during the Qing Dynasty, the economy was quite developed, and the market for food was prosperous. A variety of new dishes were developed during this time, among which were the ‘8 Major Manchu nationality Dishes’. These eight classics are stir-fried tofu with preserved vegetables, marinated shrimp with tofu and egg, grilled pork trotters, poached frog, braised mushrooms with chicken, braised pork with picked vegetables, braised yellow croaker, and Chinese tuna with stewed pork chitterlings. These dishes have developed into home-style classics of the region, and are all favored by locals.

The Zicai and White Meat Hot Pot (Zicai Bairou Huoguo) 渍菜白肉火锅
A popular winter dish that originated in the Qing Dynasty, this typical northern hotpot is prepared with pork, beef, lamb or seafood, as well as vegetables. Hot Pot is an extremely popular dish in all parts of China, mingling flavors and textures to create a great family meal that everyone can enjoy. It is usually served with a number of condiments, such as sesame sauce, chives and mustard.

The ‘Hoof Filament’ of Changchun (Changchun Ti Hua Si) 长春蹄花丝
This dish can best be described as composed of a number of pork ‘variety meats’, but remains a favorite of locals. Though there is not actually any hoof filament in the dish, it is so named in Chinese, and translated in to English directly.

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