Tonghua Featured Food:
The buns are mostly made of the glutinous rice with bean stuffing. The feature of the taste lies in stickiness. The ingredient is glutinous rice produced in Northeastern China. First, skin the rice, grind into flour, then ferment them blending with water. Meanwhile, stew the big or small red beans in a large spot, the pound them into pulp, put some of them on the fermented powder dough. At last, gather the sticky bean dough on the cover knitted by bamboo or straws of corn, and then steam them. After they were finished, you may eat them with some sugar. It’s very delicious.
Perilla Leaves Bun
The process of bun making is similar to bean roll. Yet, the rice is made into dough, rather than thin slices, and is steamed on perilla leaves. After cooling down, the bus is of fragrant smell of perilla leaves, and sweet taste of bean bun.
Sour Corn Noodle
It is made by corn, mostly eaten by the Manchu people in summer. The steps are as follow: first, soak the corn for days, after softened, grind them into flour, ferment until sour, and then squeeze them in a special pipe and stew them in boiled water. Or squeeze them by hands. The noodle can be divided into clear one and thick one. The clear noodles can be mixed up with vegetables or spices, while the thick noodles can be eaten together with soups. The sour noodle tastes sour and sweet. It is the best choice in summer.
Grind the glutinous rice into flour; scatter the flour and spices alternatively on the steamer tray, and then comes the savory sticky cake.
Glutinous Steamed Rice
It is usually eaten in the eighth day of the twelfth lunar month. The rice is not dry but a little sticky. The fragrant smelling will be bound to make your mouth water.
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