Ingredients for Apple Curry Chicken: 3 chicken thighs (about 910g in total), 1 apple (peeled and cored) sliced, 1 tsp finely chopped ginger, 1 tbsp minced garlic, 2 tsp curry powder, 1 tbsp tomato ketchup. Marinade: 1/3 tsp salt, a pinch of pepper, 2 tbsp oil. Seasoning: 1/2 tsp salt, 1/2 tsp sugar, 1½ cups water, 1/2 tsp chicken bouillon. Thickening: 2½ tsp cornstarch, 2 tbsp water.
Ingredients for Garlic Bullfrog: 10 cloves of garlic, 300g bullfrog, 4 slices of ginger, a small amount of green garlic. Accompaniments: 6g wolfberry root bark, 3g ephedra, 6g mulberry bark, 3g licorice, 1.5g cassia twig. Seasonings: 1/2 tablespoon cooking wine, 1/2 teaspoon salt. Method: 1. Wash and chop the bullfrog; deep-fry the garlic in oil until fragrant. 2…
Tussah silk is one of the important specialties of Yingkou City. The production of tussah in Yingkou has a history of more than 300 years. As early as the Shunzhi period of the Qing Dynasty, tussah farming began here and later spread to Zhuanghe, Xiuyan, Haicheng, and other areas. It is the earliest and longest-established region in Liaoning Province and Northeast China for large-scale artificial tussah cultivation...
Bamboo Aroma Rice (Yingkou)…
Cleaned duck (Yingkou)...
Red Dew Peach (Yingkou)...
Clam mix, Venus clams (Yingkou)...
The prawns from the Bohai Sea in Yingkou are large in size, tender in flesh, delicious in taste, and rich in nutrients, making them a precious seafood delicacy. They are widely enjoyed both domestically and internationally, and have long enjoyed a good reputation in the global market. The Bohai Bay, with its calm waters, stable waves, and suitable water temperature, provides an ideal habitat and breeding ground for prawns, especially as...
Pickled Mustard Tofu with Pork Ingredients: Half a jin of pork loin slices, two liang of pickled mustard greens, one liang of fine vermicelli, two qian of dried shrimp. Seasonings: One qian of salt, two qian of MSG, two qian of chives, half a block of fermented tofu. Preparation: (1). Scrape the skin off the pork loin slices, boil them, then slice them into thin four-inch pieces. Slice the pickled mustard greens open, cut into fine shreds, wash and squeeze dry. Soak the dried shrimp and fine vermicelli.（2). Bring the pork broth to a boil, skim off the foam, add the shredded pickled mustard greens, dried shrimp, pork slices, and salt. After boiling for three minutes, add the fine vermicelli and MSG, then simmer over low heat for a few more minutes before serving. Serve with fermented tofu and chive blossom sauce.
Ginseng Chicken Ginseng is one of the "Three Treasures of the Northeast" and a precious tonic specialty of Jilin. This dish is made by cooking Jilin ginseng with a young hen of that year, then adding an appropriate amount of broth and seasonings before steaming it in a steamer. When served, the ginseng lies nestled within the chicken, which in turn sits in the broth — a visually pleasing presentation with a plump and full-bodied appearance. Regular consumption of ginseng chicken can invigorate the spirit, strengthen the brain, greatly nourish vitality…
Fengbai Peaches (Yingkou)...
Yingkou musical instruments are crafted from carefully selected premium timber, thanks to the region’s abundant wood resources. The finely made instruments are popular both across China and around the world. Yingkou is also one of China’s four major musical instrument production bases, renowned both domestically and internationally. Its main products include transposing zhengs (Chinese zithers), pianos, violins, and accordions. The improved transposing zheng has revitalized the 3,000-year-old traditional instrument…
Family-Style Clay Pot Chicken is made with free-range chicken sourced from rural farms in Northeast China. This dish combines three generations of the Han family’s cooking techniques, using over thirty kinds of precious herbs in their traditional recipe. The chicken is simmered over low heat for more than five hours. Features: tender on the palate, rich in flavor, and leaves a lingering aroma…
If Jinzhou BBQ is a clone of Xinjiang cumin skewers, and Snowy Mountain and Meiali represent the interpretation of Korean barbecue cuisine, then Yingkou’s family BBQ is an extension of Xinjiang and Korean barbecue cultures—Yingkou BBQ, that is. Yingkou’s family BBQ is truly unique. In Yingkou households, there's usually one extra appliance: a grill and…
Raw seafood When it comes to the sea, seafood is a must mention for any coastal city. Fishing boats that have just returned from the sea are loaded with all kinds of fresh seafood—absolutely mouthwatering. The Yingkou area is rich in jellyfish and mantis shrimp [also known as swimming crabs], and although Yingkou’s seafood variety may not be as extensive as that of Dalian or Qingdao, the way seafood is prepared here is truly unique…
Hybrid hazelnuts (Yingkou)...
Chinese mitten crab (Yingkou)…
Jushang Grapes (Yingkou)…
Salted duck eggs are preserved eggs made primarily from fresh duck eggs. They are highly nutritious, rich in fat, protein, various amino acids required by the human body, calcium, phosphorus, iron, trace elements, vitamins, and more. These nutrients are easily absorbed by the body. The saltiness is moderate, making them suitable for all ages. The eggshells are bluish-green, smooth and round in appearance, and…
Silver carp is sweet in flavor and warm in nature, entering the spleen and stomach meridians. It helps strengthen the spleen, replenish qi, warm the middle burner, soothe the stomach, and dispel heat. It is especially suitable for winter consumption and can treat symptoms such as spleen-stomach weakness, loss of appetite, thinness and fatigue, and diarrhea. It also has benefits such as warming the stomach, replenishing qi, nourishing skin, blackening hair, and beautifying the complexion. The large silver carp from Sandao Ling...