Flying Dragon Soup
The name of this dish sounds quite domineering, it is one of the famous dishes in Heilongjiang Province, belonging to the Longjiang cuisine family. Flying dragon, also known as hazelnut chicken, is produced in Xing'anling. Feilong soup is a hazelnut chicken feather removal removal, can be cooked with broth, the soup does not need to put any spices to maintain the original flavor of the soup. The meat of The Dragon Soup is delicious and nutritious, making it suitable for use as a tonic soup.
Brief introduction
The Wyvern (Hazelnut) is a smaller bird that is abundant in the xing'anling mountain forest. There are two ways in which the Orunchun people use flying dragon soup. One is to wash and chop the dragon meat into small pieces and boil it in boiling water with salt, and in about two minutes, the soup must be poured out of the hanging pot, and then a little "Oot" - minced wild onion can be eaten. The other is to sprinkle the salt powder on the Wyvern meat first, when the water of the hanging pot is boiled, hold the Wyvern in one hand, and the other hand keeps using a spoon to take out the boiling water in the hanging pot and pour it on the Wyvern meat, while pouring and turning, blanch until it is six minutes cooked, and then put the whole Wyvern with the chopped wild onion into the pot, and boil it in boiling water for about ten seconds to pour out and eat. Regardless of the method, the hanging pot must be scrubbed clean beforehand so that it does not stick to a little oil. In order to maintain the original umami taste of the Wyvern soup, no spices or soy sauce should be added.
peculiarity
Flying Dragon Soup is a "food treasure" in Tohoku. In the northeast folk, there was once a saying that "dragon meat in the sky, donkey meat on the ground". The so-called dragon meat refers to the flying dragon meat. According to legend, the flying dragon is a kind of mountain treasure that has been sealed to pay tribute to the emperor, which is rare in the world, and its flesh is tender and delicious, and it has been famous as early as the 14th century. The soup is clear to the bottom, the soup is red, white, green and black, and its taste is salty and beautiful.