Taste China
Yanji cold noodles with beef, egg, and vegetables
N509FZ · CC BY-SA 4.0
Sliced Korean-style rice sausage on a plate
Popo le Chien · CC0 1.0
Meat skewers browning over a charcoal grill
~Mers · CC BY-SA 2.0
Beef bibimbap served in a hot stone pot
Andy Li · CC0 1.0

Hidden-gem food city · Jilin

Yanji

Icy noodles and glowing charcoal bring Korean-Chinese traditions together on the border.

Yanji links northeastern produce with Korean-Chinese culinary traditions. Cold noodles are tangy and refreshing; barbecue and blood sausage are earthy and rich. Kimchi and fermented sauces run through the meal, creating a vivid rhythm between cold and hot.

Tangy and cool Charcoal barbecue Fermented depth
01

What to eat in Yanji

  1. Yanji cold noodles with beef, egg, and vegetables
    N509FZ · CC BY-SA 4.0
    01

    Yanji Cold Noodles

    Chewy buckwheat noodles in an icy sweet-sour broth with beef, egg, and kimchi.

  2. Sliced Korean-style rice sausage on a plate
    Popo le Chien · CC0 1.0
    02

    Rice Sausage

    Glutinous rice and seasoned blood are steamed in casing and served with dip.

  3. Meat skewers browning over a charcoal grill
    ~Mers · CC BY-SA 2.0
    03

    Charcoal Skewers

    Meat skewers release their fat over charcoal and finish with chili and cumin.

  4. Beef bibimbap served in a hot stone pot
    Andy Li · CC0 1.0
    04

    Stone-Pot Bibimbap

    Rice, vegetables, and chili paste are mixed over a crisp layer of scorched rice.

02

Eat like a local

Pair icy noodles with hot barbecue; kimchi and small side dishes are commonly replenished.

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