In the excellent natural ecological environment of Jilin Province, there are abundant precious edible fungi and wild vegetables such as Tricholoma matsutake and Hericium erinaceus, as well as precious medicinal food raw materials and condiments such as ginseng, velvet antler, frog oil, Ganoderma lucidum and elixir. In Changbai Mountain area, which enjoys the reputation of "natural pasture", rare game such as sika deer, flying dragon, pheasant and frog are artificially raised. The Songliao Plain, thousands of miles away, is rich in coarse cereals and high-quality fresh fruits and vegetables. White mushrooms produced in Yehe Town, Lishu County, the hometown of Empress Dowager Cixi, are rare treasures. There are six livestock in the vast prairie in the west, and Yanbian Red Bull and Grassland Yellow Cattle are well-known at home and abroad. There are many kinds of freshwater fish in the province, especially the "three flowers and one island" produced by Songhua Lake (Australian flower, flat flower, auspicious flower and white fish) and the salmon produced by Tumen River are the most famous. There are more than 100 kinds of green food recognized by China Green Food Development Center, which are commonly used raw materials for cooking in the province.
There have been Han, Korean, Mongolian and Manchu in Jilin Province since ancient times. The unique national diet custom objectively forms a unique and diverse Japanese diet culture. In 1930s, Changchun became the ruling center of Manchukuo. In addition to the imperial chefs of the Qing Palace in Beijing, famous chefs from Shandong poured in, and Shandong cuisine, Gongting cuisine and Jilin folk cuisine blended with each other, forming the basic embryonic form of Hebei cuisine. After large-scale excavation, innovation and promotion in recent years, Japanese cuisine is gradually presented to the world with its unique characteristics.
Auspicious cuisine absorbs the essence of Shandong cuisine, Sichuan cuisine and Guangdong cuisine, and integrates the traditional skills of various ethnic dishes and palace dishes, forming a basic framework with famous dishes, famous dishes, famous snacks and famous banquets as the main body. Its remarkable characteristics are: paying attention to the use of Jilin specialty raw materials and green food raw materials, paying attention to cooking, being good at spoon skills, and being good at cooking techniques such as sliding, frying, roasting, roasting, stewing and pulling. Cooking is tender but not raw, thorough but not old, rotten but not melted, crisp outside and tender inside, crisp outside and rotten inside, and the use of heat has reached a perfect level. The taste is mellow and fragrant, and the dishes are full and affordable. Many famous Japanese dishes won gold medals in national cooking competitions.
Jicai is not only a delicacy of Jilin people, but also favored by domestic and foreign guests. Today, auspicious colors have spread all over the world and become famous everywhere. With its unique charm and attractive fragrance, it blooms in the cooking gardens of China. Jicai has a profound cultural background, and its formation and development are closely related to the geography, history, economy, nationality, culture, customs, resources and other factors in Jilin. Jilin, located in the northeast of China, is one of the three black lands in the world. There are abundant animal and plant resources here, especially natural green resources, which are favorable conditions for the development of Japanese cuisine.
Jicai has a long history. As early as 3,000 years ago, Su Shen, the ancestor of some ethnic groups in northeast China, settled in Baishan Heishui and lived a life of fishing and hunting. There have been Han, Korean and Mongolian nationalities in Jilin since ancient times. Different nationalities have different cultures and eating habits. For example, Han people like stews and pasta, Korean people like cold noodles and spicy cabbage, and Mongolian people like barbecue. These unique eating habits have formed a unique diversified diet culture.
In terms of cooking techniques, Hebei cuisine is greatly influenced by Shandong cuisine. During the rule of Manchukuo, the last emperor Puyi established a puppet palace in Changchun, which became the political and cultural center at that time. In addition to the imperial chefs of the Qing Dynasty in Beijing, a large number of famous chefs from Shandong poured in, which made Shandong cuisine, Gongting cuisine and Jilin folk cuisine blend with each other, which had a great influence on local cooking skills, forming fine cooking of delicacies and delicacies, emphasizing knife work and spoon work. The climate in Jilin is cold in winter, and the human body needs more heat. In addition, Jilin people are hospitable and pay attention to satiety and benefits, so the dishes are meaty, especially the delicacies, and the seasoning is very heavy. No matter which nationality, whenever guests come, they will take out wine and meat to entertain guests, eat meat in large pieces and drink in large bowls, and the dishes are diverse and rich. This is a dietary custom formed for thousands of years. After years of ethnic integration, Jilin cuisine has formed a Jilin-style cuisine featuring nationality, region, cooking skills and eating customs, which is deeply loved by Jilin people. Since the reform and opening up, especially in recent years, Jilin's economy has developed rapidly, people's living standards have been continuously improved, and green catering resources have become more abundant, which has provided good development conditions and space for the development of Jicai. Auspicious cuisine, as a new cuisine with innovative ideas and high taste, is an important topic put forward by Governor Hong Hu after visiting the special dining exhibition of Jilin reception system in May. 1999.
He pointed out that catering consumption is an extremely important part of people's consumption. There are many distinctive cuisines in Jilin, but there are no cuisines, which have little influence in the whole country. Therefore, it is necessary to engage in the cuisine of Ji cuisine and expand the influence of Jilin. He suggested that the trade department should cooperate with relevant parties and seriously study and organize. Since then, as an industry and a brand, Jicai has started the development. The Domestic Trade Management Office of Jilin Provincial Government (formerly the Provincial Department of Trade) and the Provincial Cuisine Association, together with relevant departments, mobilized the catering industry in Jilin Province to carry out large-scale development of auspicious dishes through careful investigation, collection and organization of various carrier activities, and to excavate, sort out and innovate banquets and dishes according to the principles of inheritance, development, pioneering and innovation. In the past four years, four Jicai Food Festivals have been held, including Changbai Mountain Cup, Tongda Cup, Tianjin Cup and Hao Yue Cup. * * * Introduced 3450 kinds of dishes, and awarded 9 1 set of famous dishes, 83 kinds of famous dishes, 77 kinds of famous snacks and 0/0 kinds of popular snacks. Jicai is the representative dish. Initially formed a new cuisine with ethnic cuisine, folk cuisine, palace cuisine and delicacies as the framework, and complete banquets, dishes and dishes. At the 2nd China Food Festival held in June, 20001+01,Jilin Province participated in the national exhibition of new cuisines, won the gold medal in the exhibition of new cuisines, and became one of the eight major cuisines of new cuisines (Ji Cuisine, Hangzhou Cuisine, Shanghai Cuisine, Qin Cuisine, Jin Cuisine, Liao Cuisine, Ningbo Cuisine and Dunhuang Cuisine).