The ecosystem environment of Changchun is good, the dining resources is abundant. The delicacies of Changchun melt the pick of all kinds of major styles of cooking such as the north styles of cooking, the south styles of cooking, the east styles of cooking, the west styles of cooking, Chuan, Lu, Jing and so on.

The most special features are the native countryside taste, all of them are subjected to the domestic and international tour favor deeply. In recent years, it is special features with natural, green, nourishment, health, fixing position in popularize come close the Jiecai of the common people to enjoy high prestige the world outside.

The raw materials of the famous dishes in Changchun are mainly the rare products in Changbai Mountain such as the ginseng, antlers, bear's paw, Feilong, Xueha, Songermo ...etc. The dishes are made with the medicine by the scientific and strict ways. It takes the great reputation. The most famous dishes are the Zhenyan of Changbai Mountain, the Xueyidousha, the party of deer, the Chicken of Feicuirenshenmaotai, the Honghua bear's paw...etc.

The sauce meat of Changchun
The fat meat does not get fed up with, the lean meat is not the firewood, the color is bright, it is beautiful and proper of flavour. It can deposit for long hours constantly quality below 30 Celsius degrees. It is a famous dish of Changchun.

The freeze dumplings
The northeast people often have the habit of eating the freeze the dumplings. It is in Chinese New Year particularly. The people wrap up the dumplings in advance, send them to the outdoor and freeze actually, then pick up them with the bags. When you want to eat, you can boil the freeze dumplings. But remember to make the fire flare dup and water cold water when the water boiled in case the skin of dumplings is soft. Eat after cooking as if it is lately- wrap similar and fresh and beautiful.

The hoof filament of Changchun
It chooses special material and the manufacture fine. Use the skin, ear, the mouth part of the pig, pull out the hair, pare off to the fatty fat, put them in clear water, wash away dirt clean, and put them with the anticipate bag into the gravy soup pot greatly, boil to 80% familiar and get. Skin at outside, ear, mouth at inside, each 1,000 grams of or so wrap with the cloth a cylinder form, tie up fast with the small line outside, put into the pot again, get after boil, take advantage o hot again tightly and once small line, cool after loosen the rope to the cloth. Cut into the thin slice with the quick knife last hour, then cut into the thin silk to pack the dish, pour up small whetted the hemp seed oil or hot son oils to become namely. The shredded meat must slice thin, otherwise became the Tihuatiao. Its characteristics are the finished product hoof filament palm tree very popular and clear, the frailty does not get fed up with, and the subtle fragrance is good to eat. It is an ideal dish to drink wine.

The kitchen chopping board dog meat
Make the dog leg to take the hair and the skin off, soak 8 to 10 hours in the cool water, release in the pot of water in tightly once, then put to add the water, spring onion, ginger, the Huadiao wine in the pot, the wildfires boil, the small fire boil, treat familiar and lousy take out to the bone. Cut to pieces dog lung and the dog oil. Make the fry pot above the fire, add the soy-bean oil, put into the dog oil, dog lung, the dog broth and other adjust to anticipate, boil to make into the dog sauce. Take a kitchen chopping board, put the dog leg meat on it, cut into the dog meat thin slice, code on the dog leg bone. Put spring onion, red pepper silk, the parsley segment in the kitchen chopping board of another part namely became.

The fried mutton and the Yundou
Throw away the bean's two sides and the Jin, wash them clearly. Wash the mutton and cut into the thin slice. Add the soy-bean oil to burn up the fire hot, descend into the spring onion ginger garlic rice, eight Capes to fry the joss-stick, join the sauce and anticipate the wine, the chicken soup, descend into the fillet the fire boil, floats, burning to the fillet soft lousy, descend into the bean Cape, the wildfires burns to braise to the bean Cape soft lousy, add the refined salt, monosodium glutamate to fry evenly, pour up the scented ointment, go into the bowl inside become namely. Its characteristics are a delicate joss-stick of fillet, soft side of the bean Cape and the taste is pure and fresh.