When she was a child, grandma often said "Rao", she is Manchu, and her family's "Rao" is also a pasta such as steamed buns, flower rolls, and preferably bean buns. Then, in the impression, the dumpling is a "simple" steamed bun, and the tube is full of beauty.
The Manchus collectively referred to pasta as gluttony. It is not only a daily food, but also a great use in sacrifices, weddings and funerals.
The first time I saw the very exquisite "Rao" was at the Liaoning Provincial Museum, where there is a Manchu culture exhibition hall with traditional Manchu food, including a variety of dumplings.
Cake: Those with sesame seeds are called burnt cakes, and those without are called burnt.
Eating oil cakes as a child was simply delicious. The lard is used to consume oil, and the oil is used to stir-fry and stew vegetables, which adds meat flavor to the dishes that lack oil and less meat. The remaining oil residue is made of oil residue cake, also called oil shuttle cake, and sometimes put some sugar, sweet and fragrant!
Broken skin dumplings: including crack cakes, walnut crisps, square puff pastries, sesame puff pastries and the like. When the Manchu ancestors hunted or fought, they carried fried noodles and horse milk or milk with them, and the two were heated to make dumplings, which was the original form of broken skin.
Gluttonous table: The gluttonous table is a state banquet level, and those who attend the banquet will get a gluttonous table: a low table with fire paint is stacked on top of each other, and there are dozens of types.
Fried dumplings: There are salt and pepper steaks, rice cakes and venison stuffed back.
Milk Feast: The highest level of the feast is the milk mat. Using milk, cream, milk tofu, etc., we make a variety of milk dumplings. There are 108 varieties of milk truncated seeds, milk cakes, milk mixers, milk cakes, cheeses and so on.
Sour soup: after soaking the corn, grinding it into flour, filtering out the dregs to ferment, and when the cornmeal tastes sour, put in a special utensil to squeeze into noodles, cook it, and mix it with sauce and marinade. The taste is sour and appetizing.
Sautéed steamed buns: Steamed buns, noodles made from fermented cornmeal.
Small meat rice. I've never seen a meal like this.
Lala: All kinds of porridge.
These are roasted dumplings.
These are sticky.
Steamed Dumplings: There are sticky cakes, pot cakes, eight treasure cakes, and bee cakes.
Recommended related reading:
Liaobo: Talking about the traditional Northeast hard dishes, some of them are no longer visible
Liaobo: Art grade children's bibs
The Thirteen Tombs of Shinto: Lions and Badgers, carved so finely that they can be seen to be male