Traditional Manchu dishes are three sets of bowls, Manchu hot pot and blood sausage.

Banquets of three sets of bowls

Banquets of three sets of bowls are the most representative traditional Manchu feast. The world-famous Manhanquanxi were developed on the basis of the three sets of bowls.

The three sets of bowls are grand in terms of the composition of the dishes, reflecting the rugged and unrestrained eating style of the Manchu people.

The entire banquet has a total of 31 dishes: 10 cold dishes, three large pieces, 12 types of stir-fried dishes, soup dishes and six types of flour food.

Given that the main dishes are decorated with three sets of bowls -- "cup bowls", "medium bowls", and "seat bowls", the banquet got its name "three bowls".

The raw materials of the banquet are from the Changbai Mountain area, and are known for high nutritional value and medicinal value. They include venison, forest frog's oviduct for nourishing blood, flying dragon (Bonasa bonasia), ginseng and hericium erinaceus.

The main characteristics of Manchu cuisine are more comprehensively reproduced in the composition of the dishes which include the most famous cold dish, double-color skin jelly, fried pork and noodles, sugar-coated forest frog's oviduct, and the famous Sachima and small steamed corn-breads.

Manchu hot pot

Manchu hot pot is a famous traditional dish in China. It was also one of the royal winter delicacies in the Qing Dynasty (1644-1911).

Manchu hot pot is very popular because of its various ingredients, complete seasonings, fresh taste, unique container shape, beautiful arrangement of dishes and bowls, and the unique warm and harmonious dining atmosphere it provides.

Hot pot ingredients are very thin slices of pork, beef, mutton together with seafood, vegetables, vermicelli, frozen tofu, sesame paste, chives, minced garlic, ginger, fermented bean curd, mustard, salt and monosodium glutamate. Condiments can be prepared by the individual when eating.

Blood sausage with plain boiled pork

Blood sausage originated from Manchu sacrificial activities and is a traditional Manchu food. The slices of plain boiled pork are as thin as paper and silky, white and shiny.

There are two types of blood sausage: single sausage and mixed sausage. They are made from more than 10 kinds of ingredients, such as sand kernel and cinnamon.

Diners can tone the flavor with leek flower sauce, chili oil, ginger juice, fermented bean curd, minced garlic, shrimp oil and sesame oil, making each dish unique.