Examples of classic dishes of Northeast Cuisine:
Meat dishes: braised pork, minced meat, white meat and blood sausage, fried pork sausage, northeast stew, ribs with sauerkraut, sauce skeleton, Huimian Noodles with sauerkraut, Chinese cabbage and pork, stewed chicken and mushrooms, scallion-roasted carp, pepper chicken, shredded pork, fried carp, dried leek, chrysanthemum morifolium, purple abalone with sesame sauce, mandarin duck dragon and braised pork.
Vegetarian dishes: three fresh potatoes, shredded sweet potatoes, stewed hot and sour dried silk, mushu persimmon, etc.
Soups: mutton and winter melon soup, sleeve soup, egg soup, etc.
Seafood: fried sesame shrimp, soft fried shrimp, casserole shrimp, fried shrimp balls, etc.
The historical process of northeast cuisine;
Northeast China is a place where many nationalities live together. In a narrow sense, Northeast China includes Liaoji Black, but in fact, the influence of Northeast cuisine also includes the eastern Inner Mongolia, because these places belong to the Northeast historically, and other affected places include the former Rehe Province, which is the area outside Shanhaiguan in Hebei Province today. The book Qi Yao Min Shu written by Jia Sixie in the Northern Wei Dynasty describes the cooking methods of northern minorities, such as "Hu stew", "Hu soup method" and "Fan Hu method", which shows that their cooking techniques have a high level for a long time. Shenyang, Liaoning Province is also the old capital of the Qing Dynasty. There are many palace dishes and Wang Fu dishes. Influenced by it, Northeast cuisine pays more attention to the production methods and materials, and absorbs the essence of cooking methods in Beijing, Shandong, Sichuan, Jiangsu and other places, forming Northeast cuisine with strong local flavor. Northeast cuisine is characterized by: cooking methods are longer than frying, roasting, boiling and frying; Pay attention to the work of the spoon, especially the big turn.
Characteristics of Northeast Cuisine:
Northeast cuisine is rich in flavor, distinct in saltiness and sweetness, widely used in materials, well-cooked, rich in flavor, rich in color and fragrance, crisp and refreshing, and its cooking methods are good at frying, frying, steaming and stewing, with stew, sauce and baking as the main features. Northeastern cuisine, not limited to details, has the temperament of the Northeast. Northeast cuisine also combines the advantages of some court dishes and Han diet, using northeast specialty raw materials and pure green food raw materials. Many dishes are tender but not raw, thorough but not old, rotten but not old, or crispy outside and tender inside, with mellow taste and rich and affordable dishes.
The main menu of Northeast cuisine:
First of all, pot-wrapped meat
Pot-wrapped pork is a dish with northeast flavor, that is, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, and then stirred in a pot to thicken. This dish is golden in color and tastes sweet and sour.
Ingredients: tenderloin 8 Liang, starch 5 Liang, shredded onion, shredded ginger, shredded coriander, shredded carrot, minced garlic, sugar 1.6 Liang, 9-degree rice vinegar 1.6 Liang, salt, soy sauce, sesame oil and cooking wine.
Exercise:
1, pork tenderloin cut into large pieces, about 2-3 mm thick, not too thin, too thin and fried.
2. Onion, ginger, coriander, shredded carrot, white sugar, white vinegar, soy sauce and salt juice.
3, water starch and a little egg white are mixed into a batter of appropriate consistency, so that the meat slices are easily and evenly wrapped in a layer of paste, but not too thick.
4. When the oil in the pot is 50% to 60% hot, put a piece of meat wrapped in batter, fry it over medium heat and take it out.
5. Turn to high heat, add the fried meat slices and fry until crisp and colored. I didn't fry too much. Generally, restaurants fry more than this. I like something with a little Microsoft flavor.
6. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well.
7. Add the fried meat slices and stir fry evenly. Pour in the sauce and stir fry quickly.
Second, the meat part.
Oil-meat section belongs to the northeast cuisine, the main ingredients are pork and starch, and the main cooking technology is frying. The finished product is crispy outside and tender inside, delicious, and it is a home-cooked dish on the table of ordinary people.
Ingredients: four liang lean meat, two liang cucumber, two liang winter bamboo shoots, one liang sesame oil, two liang starch, one egg, five liang vegetarian dishes, five liang soy sauce, three liang vinegar, two liang sugar, one liang Shao wine, a little salt, onion, ginger and garlic.
Exercise:
1, first cut the meat into two thick slices, then cut it into two inclined planes with a width of five and eight, feed it with Shaoxing wine, refined salt and an egg for a while, and then mix it with starch and sesame oil to make a paste.
2. Marinate Shao wine, sesame oil, sugar, vinegar, vegetarian dishes, soy sauce and starch into juice in a small bowl.
3. The sauce in the spoon widens the oil. When it is heated to 70%, fry the meat in the spoon until it is golden and crisp, and remove it.
4. Leave less bottom oil in the big spoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, put the fried meat pieces in, then pour the appropriate sauce into the spoon, turn it over a few times, and drip the sesame oil out of the spoon and put it on the plate.
Third, stewed mushrooms with chicken.
Stewed mushrooms with chicken is a special dish of Han nationality in northeast Heilongjiang. It is also one of the four traditional stews in Heilongjiang. The origin of chicken stewed mushrooms is also full of the life breath of the northeast white mountain and black soil. It is made by stewing dried mushrooms, chicken and vermicelli. It is best to choose wild hazel mushrooms and thin umbrellas to stew chicken, which can set off the delicious flavor of chicken to the greatest extent. It's really delicious. A few northeast cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.
Ingredients: Broiler, Sanhuang Chicken 750g- 1000g, Lentinus edodes 75g, onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, a little sugar and cooking oil.
Exercise:
1. Wash the chicken and cut it into small pieces. Blanch the chicken pieces with boiling water for 3-5 minutes (to remove the blood and fishy smell of the chicken), then take them out and dry them for later use.
2. Soak mushrooms in warm water for 30 minutes and wash them for later use.
3. Heat it in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then pour in mushrooms and stew over medium heat.
Four, spiced beef
The so-called spiced beef is to grind more than five kinds of spices into powder and mix them together, often smeared before frying and frying, while the spiced beef we eat is to cut ordinary beef slices into spiced beef.
Ingredients: beef 100g, pepper half a teaspoon, star anise 2, cinnamon 1, galangal 5-6, tsaoko 1 (broken), fennel half a teaspoon, chopped green onion 1, salt 1 flat teaspoon, and broken rock sugar half a tablespoon.
Dip: sesame oil, soy sauce, shredded red pepper 1 tablespoon, Zhejiang vinegar, 1 tablespoon, cooked oil, 1 tablespoon, shredded red pepper and sugar.
Exercise:
1. Put the brine (except wine) into a deep bowl and cook it over high fire 15 minutes.
2. Wash the beef, put it in the brine, add cooking wine and cook for about 40 minutes on medium heat.
3. Take out the beef, cool it and cut it into thin slices.
4. Dip the sauces except sesame oil and Zhejiang vinegar in the oven and cook over high fire 1 min. After taking it out, add the remaining sauce and eat it with beef.
Five, three fresh ground.
Dishanxian is a common dish, and the method is simple. The taste of Radix Rehmanniae belongs to home-cooked flavor, and the practice belongs to cooking. The details can be adjusted according to your own taste habits. The main ingredients are potatoes, eggplant and green peppers.
Ingredients: eggplant 100g, half red pepper, 3 green peppers, potato 150g, ginger 1, 5 cloves of garlic, and appropriate amount of starch.
It is an indisputable fact and reasonable that the traditional northeast cuisine is mainly Heilongjiang cuisine. Let me share my views with you, but my personal views are not comprehensive, so I will give you a reference.
First of all, Heilongjiang is the largest in the three northeastern provinces, so the northeast cuisine in Heilongjiang has the widest radiation area. Traditional northeast dishes are mainly rural northeast dishes, and Heilongjiang has a large rural area. Naturally, there are also the largest number of people in the three northeastern provinces who like Caicai style and Northeast cuisine, which means that the humanistic foundation of Northeast cuisine in Heilongjiang is the best. Secondly, Heilongjiang cuisine is basically Northeast cuisine, while Jilin cuisine has Manchu cuisine and Korean cuisine besides Northeast cuisine. After all, Jilin is the birthplace of Manchu, and the proportion of Koreans is much higher than that of Heilongjiang Province. Liaoning's northeast cuisine has added many seafood cuisines, which is no longer a pure traditional northeast cuisine.
Northeast cuisine is a branch of traditional local cuisine in China. For special reasons, on the basis of the original Northeast cuisine, some people from Hebei, Henan and Shandong who ventured to Kanto were added, and a local cuisine with obvious regional characteristics was gradually formed. The most classic northeast dishes are chicken stewed mushrooms, braised pork, braised white meat, catfish stewed eggplant, iron pot stewed fish, pot stewed meat, fresh broken rice, ribs stewed beans and so on. Northeast cuisine is characterized by heavy oil and heavy salt, and northeast cuisine has a heavy taste. Because of the generous character of Northeasters, Northeastern dishes are also characterized by large plates and large quantities, and the main cooking methods of Northeastern dishes are stewing and frying, so that dishes can be more delicious and delicious.
With the development of time, the range of northeast cuisine is more extensive, not only limited to the traditional northeast cuisine, but also has its own characteristics.
Some people say that our personnel expenditure in Heilongjiang is a three-day enjoyment. After playing for three days, there is no money. Some people say that we are from Heilongjiang. Delicious and delicious. I think they are right, in our land of vast expanse, Heilongjiang. It really smells like kebabs everywhere, and there are delicious dishes everywhere. Because people in northeast Heilongjiang eat too much. The food is also the most advanced. It's really swimming in the water, running in the mountains and flying in the sky. You can eat all kinds of delicious food in Heilongjiang. This is also unmatched by Liaoning and Changchun Jilin. Friends, the food of family members is really beyond imagination. There are all kinds of river water stewed forest frogs, soy sauce bone sticks, and pig-killing dishes. As long as you come to Heilongjiang, delicious food is presented to you all the year round, with no heavy taste. This is the Heilongjiang in the diet. The most attractive big city in Northeast China.
Because there are too few chefs in Jilin and Liaoning, restaurants in Jiangnan and Northeast China are basically run by Heilongjiang people. Personally, I have never met a Jilin person who came out to open a restaurant. There are many barbecue chefs in Liaoning, and many chefs are basically tired of Longjiang, which leads many people to think that Northeast cuisine is Heilongjiang cuisine. To tell the truth, Heilongjiang cuisine is not as good as Jilin and Liaoning, too salty and rough.
Why should Northeast cuisine distinguish between Heilongjiang and Liaoning? The three provinces are one family, and the food is different. The reason why it can be called "Northeast Cuisine" is because it is unclear. The dishes in the three provinces overlap too much. As for who is more authentic, people have different opinions. If you have dessert, it is sour, so if you put more, he will put more. You fry this first, and he puts that first, so they are collectively called "Northeast Cuisine".
Liao cuisine has become the ninth largest cuisine in China, and the diets in northeast China are highly similar. Under further subdivision, there are also the sayings of Ji cuisine, Liao cuisine and Longjiang Caicai. Among them, Liao Cai has become a famous article and the most exquisite masterpiece. Experts believe that Longjiang cuisine is a traditional northeast cuisine. Perhaps it means that people in Jiqiong, Liaofu, Longjiang can't stay at home, not that the number of restaurants opened by Heilongjiang people can represent the prosperity of Northeast cuisine.
Northeast cuisine is the most famous and influential in Liao cuisine. The highest achievement of the unremitting efforts of the masters of Liao cuisine is that "the traditional cooking skills of Liao cuisine" successfully entered the national intangible cultural heritage on 20 14. This is the only one of the famous local cuisines in China that has won this honor. It is also the great achievement of the predecessors of Liao cuisine who have worked hard for many years, and it is also the greatest glory for the people of Liaoning to inherit cooking skills.
Northeast cuisine is characterized by distinct saltiness and sweetness, extensive materials, sufficient heat, strong flavor, strong flavor, crispness and crispness, and its cooking method is better than frying, frying, steaming, stewing, sauce and smoking. The ingredients are mainly natural local ingredients, and the representative dishes of Northeast cuisine include sauerkraut, white meat and blood sausage, stewed pork vermicelli, braised pork and bacon.
The biggest leap of Northeast cuisine is the legendary Manchu-Chinese banquet. Although Manchu has its own dietary customs, after entering the Central Plains, a large number of Han people accepted the dietary customs under the needs of the integration and rule of Manchu and Han cultures. Due to the special status of the imperial court, the rules of food customs are more detailed. Blend traditional cooking methods with northeast ingredients to create a perfect new school of Liao cuisine.
The reason why Liao cuisine can reach the height of the culinary world is inseparable from the masters. He is the No.001chef in China, the champion of the first national cooking competition in 1983, the chief consultant of China Cuisine Association, the chairman of the expert committee of China Cuisine and Catering Association, the lifelong honorary chairman of Liaoning Cuisine Association, the representative of Shenyang Municipal People's Congress, the national model worker and the president of Liaocai Research Association, and he studied under Mr. Liu Jingxian, a national treasure chef. Mentoring has won numerous honors for the culinary world in China, and also represents the highest level of cuisine in Northeast China!
Bao Guo meat is famous all over the country. This dish is a typical Heilongjiang dish. It is said that it first appeared in the Daotai Mansion in Harbin. At that time, foreigners such as Russians often visited Daotai Mansion. Chef Zheng Xingwen sliced pork tenderloin into thick slices, learned from Shandong cuisine, hung potato starch paste, and then fried it. Stir-fry for three times, crispy outside and tender inside, and then return to the pot. Cooking juice with sweet and sour sauce will form the original braised pork (now called old-fashioned braised pork), which is the picture above, while the new style uses tomato sauce or orange juice, which tastes different ... Because braised pork is sweet and sour (sweet before sour), there is also a "foreign" name: French pastoral honey-flavored pork chop.
By the way, the daughter-in-law in Northeast China can cook pot-wrapped meat both at home and abroad, and the only one who can peel onions is Ya Dan.
At the same time, Heilongjiang cuisine is also influenced by Russian food culture. Some well-known dishes have been improved in Russian cuisine, which is in line with the taste of China people. For example, the "canned beef" in the picture is the Diaoyutai State Banquet in Harbin in the early years.
This beautiful bird is the "dragonfly", a rare donkey in the sky and underground. That's it. In the Qing Dynasty, it was as famous a tribute as "Haidong Qing". The scientific name of dragonfly is "hazel chicken with a flower tail". This beautiful bird is not much bigger than a pigeon. It is said that some salt in Tonga is delicious ... Of course, it is now a national first-class protected animal, and no one dares to catch it in the wild.
Stewed river fish in Demolis is the most grounded popular food in Heilongjiang. It is authentic to serve it in a broken enamel plate. The fish in Heilongjiang or Wusuli and Nenjiang belong to seafood. This dish can be cooked with carp, silver carp and salmon ... and it needs northeast soy sauce (soy sauce can produce ethanol fat during fermentation, which can eliminate the earthy smell of river fish like cooking wine).
Generally speaking, Heilongjiang cuisine is mainly stewed and fried. Heilongjiang is rich in natural products, with countless delicacies and the best rice in China! In those days, fellow villagers from Hebei and Shandong, who traveled to the east, also brought their hometown food here, and combined with local products to improve cooking, which formed the characteristics of Heilongjiang cuisine with large quantity, mellow taste and practicality. Moreover, when Heilongjiang opened its ports in the early years, a large number of Russians brought exotic food to Heilongjiang, forming a unique "Russian food in China", which also made people feel exotic. It is said that every Christmas, New Year and Chinese New Year, a large number of Russians will enter Heilongjiang for shopping.
I believe that the "China Rana Stewed with Papaya" in the picture is welcomed by most ladies and has the effect of beauty and health care. This dessert is the representative of Jilin cuisine.
Jilin, as rich as Heilongjiang, is an important grain base in China! Ginseng, mink and velvet antler are two of the three treasures in Northeast China, and the output of Jilin ranks first among the three provinces!
Jilin cuisine is also deeply influenced by Shandong cuisine or Jinglu cuisine, because Changchun was called Xinjing during the Puppet Manchuria period. Because it was the seat of the reactionary puppet Manchukuo government, the adherents of the former Qing Dynasty flew around like flies. With so many puppet Manchukuo dignitaries, the local diet began to flourish. With these followers, there are many famous shops and chefs in Beijing and Tianjin who also cook food with Jilin products, forming a unique style in a few years.
"Snow cotton bean paste", a famous dish in Jilin, is made by pumping egg white into foam with chopsticks. Chopsticks need to be stood up, then wrapped in bean paste and fried at low temperature. The difficulty in cooking is that the upper and lower colors are the same, white as snow, and white and yellow are not allowed. In that case, this dish will fail. "Snow Mian Bean Paste" is a first-class dish or a special third-class dish tried by the Northeast Master.
Carp in sauce is the main course in Heilongjiang, Jilin and Liaoning, but it is the practice of sweet and sour fish in Shandong. Master Shandong brought this dish to the northeast more than 100 years ago and carried it forward!
In terms of cooking, it is not much different from Heilongjiang cuisine. All originated from or borrowed from Shandong cuisine. This place in Northeast China was not developed earlier than Shanhaiguan, but gradually developed in the late Qing Dynasty. In his early years, he engaged in production by hunting and farming, without the delicacy of life in Shanhaiguan and the food culture. Therefore, the development of dishes is lagging behind, far less than that of culturally developed areas such as Jiangnan.
A famous dish in my hometown of Liaoning? "Prawn", the characteristic of this dish is that the skin should be fried and crisp, and the skin should be eaten together. At the same time, shrimp meat can't be old, which requires "?" Add half a bowl of white vinegar (1: 2), vinegar can not only make the shrimp skin brittle, but also prevent the shrimp meat from being overcooked, and the color of the shrimp should be like "sunset red" in the picture, which requires more shrimp brains in the shrimp, so that there can be more shrimp brain oil when frying, so we should choose prawns around Tomb-Sweeping Day or 1 1 month later.
But "?" Prawn "is a famous Shandong dish" braised prawns in oil ",which is understandable. In those days, all the Shandong villagers who came to visit Guandong came ashore by boat from Shandong Peninsula and settled in Liaoning Peninsula, so Liaodong cuisine is the closest to Shandong cuisine.
Orchid bear's paw, this is not a real bear's paw. Who dares to hunt bears now? In this dish, the cooked pork elbow is put in a stainless steel mold, and then good ingredients such as beef tendon, sea cucumber and scallop are added. Pour in the prepared sauce and steam it in the drawer for two hours until it is crispy and contains a lot of collagen.
Liaoning Province is rich in mountain products and the Yellow Sea and Bohai Sea, where there are the best sea cucumbers, abalones and prawns in China ... as rich as the seafood in Shandong Peninsula, so the practices and famous dishes of Shandong Jiaozhou cuisine can be found in Liaoning, and the taste is similar.
Fried conch slices, this dish should be mixed with a bowl of sauce first, and the spiral slices should be very thin. Stir-fry from the bottom of the oil pan for no more than 3 minutes, or the spiral slices will get old! This dish is the same as the famous Shandong dish "Fried Crisp" (tripe and chicken gizzard), but the ingredients are different.
Kill pig stew, jiaozi with sauerkraut, "King Hu Di, Chicken Stewed Mushroom", stir-fried white meat, chilled white meat, fresh broken rice, wonton steak (kidney beans, potatoes, ribs), Northeast big thin face, bumper harvest dipping sauce, sauce-flavored big bone … These dishes are very popular in Heilongjiang and Liaoning provinces! Fully demonstrated the richness of the black land! Drawing lessons from the food culture and cooking technology in other parts of the motherland, it is hard to say which one is the most famous in the country. They are collectively called Northeast Cuisine!
Northeast cuisine generally originated from Shandong cuisine, and in its development and changes, it has integrated a large number of ethnic minorities' eating habits, coupled with the unique cold climate and special ingredients in Northeast China, creating a unique Northeast cuisine.
On the whole, the eating habits of the three northeastern provinces are the same, but if we want to subdivide them, there are still some sayings such as Jicai, Liaocai and Longjiang Caicai, which are slightly different in some special dishes. For example, there are Molly stewed fish in Heilongjiang, Songjiang white fish that cannot be eaten outside Jilin, and Goubangzi smoked chicken that must be eaten in western Liaoning. However, with the development of logistics industry, distance is no longer an obstacle. The winter greenhouse planting technology of modern agriculture makes the original food styles in the three northeastern provinces more and more similar. Therefore, traditional northeast dishes can't tell who is in charge of Liao Ji and Heiji.
There are many ethnic minorities in Northeast China, among which Korean, Hui, Mongolian, Manchu and their eating habits have the greatest influence on Northeast cuisine. Moreover, in many ethnic minority gathering places, there are national food cultures with their own local characteristics. For example, there are many Hui people in Liaoning, so halal food is very rich. No matter the size of the city, you can find "Hui restaurants" wherever you go. For example, mutton offal soup, shredded mutton, fried tripe, mutton steamed stuffed bun and so on are all distinctive Anhui dishes. In particular, the unique beef fire spoon in Tieling area is not a fire, but a kind of baked beef filling shortcake, which can be called a must with mutton offal soup. If you go to Jilin, there are the most Koreans in Jilin, so there are many Korean cold noodle shops and barbecues. Korean cold noodles can be said to be the most distinctive and distinctive one in the Chinese noodle series. Except Korean cold noodles, there is basically no cold soup noodles with sweet and sour taste. Another major feature of Koreans is dog meat, such as dog neck meat, dog hoof sauce, dog meat pot and so on. It tastes fresh and spicy. There is Yulin Dog Meat Festival in the south, but it is completely different from Korean dog meat. If you are not a dog lover, you can try the Northeast.
The base material of Northeast cuisine is incomparable to other provinces in China. Vegetables are the best, not much to say. Delicious seafood, raw seafood, etc. , the country is unparalleled! Ginseng, velvet antler, sea cucumber, abalone, bear's paw, camel's hoof, bird's nest and Hericium erinaceus are countless. Man-Han banquet has no foundation in Northeast China. Northeast food and Guangdong food can be eaten often, and others can be eaten occasionally! Eat some dried bean curd and some farm food, which is better than Northeast China!