As we all know, Northeast cuisine belongs to the Northeast cuisine, which is characterized by a dish with multiple flavors, salty and sweet, paying attention to eating boldly and enjoying it, and is known as the "ninth major cuisine". Share with you the authentic top ten famous dishes in northeast China, including pot wrapped meat, white meat blood sausage, chicken stewed mushrooms, de Morley stewed fish, pork stew noodles, slippery meat segments, ginseng chicken sauerkraut white meat and so on. In addition, what other Northeastern dishes do you know? Everyone is welcome to leave a message in the comment area to discuss.
Formerly known as Pot Fried Pork, it is a Northeastern dish that was created during the Guangxu dynasty by Chef Zheng Xingwen of Yin Du Xueying, the capital of Harbin Daotai Province. After cooking, the color is golden and the taste is sweet and sour. In order to adapt to the taste of foreign guests, the salty and fresh flavor of "charred meat strips" has been changed to a sweet and sour dish. Usually, slices of pork tenderloin are marinated, coated with a frying paste, fried in the pan until golden brown, and then stir-fried in the pan. Before the Xi'an Incident, the three eastern provinces were under the jurisdiction of the Zhang family, and many of the dishes in the Daotai Province belonged to forbidden and private dishes. The Liaoning people have transformed the pot bun meat, and the last step is to use tomato sauce or tomato sauce, which looks like Harbin's "cherry meat", reducing the original crispy golden brown of the pot bun meat.
In the Qing Dynasty, the flag man Zheng Xingwen came to Beijing with his father at the age of 6, and gradually became interested in cooking, and later visited Chen Caibao, a descendant of Huaiyang cuisine. In 1907, Zheng Xingwen went to Harbin Binjiang Dao Yamen, worked as an official cook, and cooked meals for Daotai Du Xueying. Foreign guests, especially Russian guests, are often entertained in The Daotai Mansion. Since foreigners like to eat sweet and sour taste. Du Xueying ordered the chefs in the house to change the taste of the dishes. Zheng Xingwen changed the original salty and fresh taste of "charred meat strips" to a sweet and sour dish, which made Harbin the origin of pot-wrapped meat.
This dish is so much enjoyed by Russian guests that they order it every time they eat. Because it is quickly stir-fried over high heat, the iron pot is heated, the juice is poured into the pot, and soaked into the meat, so it is named "pot fried meat". Russians pronounce "burst" as a bag, and over time, "pot pop meat" evolves into "pot bun meat".
Before the Xi'an Incident, the three eastern provinces were under the jurisdiction of the Zhang family, and many of the dishes in the Daotai Province belonged to forbidden and private dishes. After the Japanese occupation of Heilongjiang, some folk crafts and gourmet recipes gradually flowed out, and pot-and-pan meat also began to circulate in Harbin and outside. The Liaoning people have transformed the pot bun meat, and the last step is to use tomato sauce or tomato sauce, which looks like Harbin's "cherry meat", reducing the original crispy golden brown of the pot bun meat.
The meat is made of pork tenderloin and starch, fried twice, one fried, two colors, and when it comes out of the pan, the juice is mixed with coriander. The appearance is red and white, the flesh is tender on the outside and tender on the inside, slightly sour and slightly sweet.
White meat sauerkraut blood sausage is a traditional Manchu food, which is generally loved by people of all ethnic groups. It is also a main dish for urban and rural residents to feast on relatives and friends after killing pigs. Its full name should be "sauerkraut stewed white meat blood sausage". There is a famous Internet song in the northeast region, "Northeast people are living Lei Feng", the last sentence says: "Cuihua, sauerkraut!" Sauerkraut here refers to "sauerkraut stewed white meat blood sausage".
As soon as the cabbage arrives in winter, it cannot be put away, so people pickle it into "sauerkraut", and in the northeastern countryside, almost every household must pickle some; white meat, that is, pork belly; blood sausage, is made by adding pig blood to other ingredients into the casing. The sauerkraut is cut into thin strips, and the flying knife cuts out neat white meat and blood sausages, which are also stewed on fire. If it is used to make rice, put more salt, if you eat the dish directly as rice, less salt can be put aside.
White flesh and blood sausages are famous for their local cuisine in the Northeast. With pork and blood sausage as the main raw materials, it is fat but not greasy to eat, thin and not chai, blood intestines are crisp and tender, hot soup is fresh and fragrant, the ingredients are full of five flavors, and it is popular among the population, and it has a reputation for hundreds of years in Jilin Food Garden
Chicken stew with mushrooms is a Northeastern stew. It is usually stewed with dried mushrooms, chicken and vermicelli. Hazelnut mushrooms can set off the fresh aroma of chicken, and the noodles are smooth and smooth. Chicken stew with mushrooms chicken is tender and has high nutritional value. Chicken stewed mushrooms are said to have been brought to the northeast by Shandong people who broke into the Kanto region, and the specific origin is no longer known. Chicken, mushrooms, garlic, onions, ginger, onions, turnips, coriander and other foods can enhance human immunity and have antiviral effects. In particular, chicken stew with mushrooms is a dish that combines mushrooms with chicken in a stew, while reusing shallots, ginger and coriander that also have a viral effect
Chicken stew mushrooms need to be carefully selected, and the mushrooms used are wild. The soup is fresh and thick, and the chicken is crispy.
De Morley fish stew is a Northeastern specialty. Demoli stewed fish has a history of more than 100 years, and the word "Demoli" is a transliteration of the Russian language, which is the village of Demori in Yihantong Township, Fangzheng County, Heilongjiang Province. Since the village is bordered by the Songhua River to the north, the villagers here mainly rely on fishing for their livelihood, and de Molly stew is a specialty of the village.
Pork stew noodles is one of the representatives of Northeast cuisine, rich in characteristic Northeast regional flavor dishes, deeply loved by people in the north and south. Pork stew noodles are the first stew of the "Four Great Stews of Northeast China". Due to the vast territory and large population of the northeast region, and the fact that although they are all northeast regions, there are also regional differences, so each family has derived a variety of different methods and names according to their different tastes and hobbies and additions of different ingredients. Depending on the ingredients added, the seasonings also vary accordingly. The addition of more ingredients also enriches the nutrition and color and flavor of the dishes, and can adapt to the tastes of more people.
The northeast region is a vast area with a large population, and as the saying goes, radish and cabbage have their own love. Pork stew noodles This dish has spawned countless different ingredient additions due to the different tastes of each family, and while retaining the advantages of pork stew noodle dishes, it has also derived some dishes with richer taste levels. For example, cabbage pork stew noodles, pork noodles stewed tofu, radish cabbage stewed pork noodles, etc. Depending on the ingredients added, the seasonings also vary accordingly. The addition of more ingredients also enriches the nutrition and color and flavor of the dishes, and can adapt to the tastes of more people.
The meat section is a famous Northeastern dish, which is a very classic Northeastern dish in Northeastern restaurants, and the ingredients include pork tenderloin, peppers, red peppers and so on. Its appearance is crispy on the outside and tender on the inside, and the taste is salty and delicious. The high-quality protein in pork is a good source of growth and development for children and adolescents, and it is also a nutrient that pregnant women and nursing mothers especially need, and it is a good nourishing food for the weak. "Boiled Meat Segment" was rated as a famous dish in Harbin by the Harbin Hotel Association.
The main ingredients are pork tenderloin, green peppers, etc., and the accessories are oil, salt, soy sauce, garlic, carrots and so on. Braised meat is a favorite home-cooked dish of the common people, which is simple and delicious.
Ginseng chicken soup is a traditional medicinal food made with ginseng and chicken as the main ingredients, mushrooms, green beans, red dates, ginger, salt, sugar, and monosodium glutamate as auxiliary ingredients, and is also a traditional famous dish in Jilin and belongs to the Ji cuisine in the Northeast cuisine. This dish is served, only to see the ginseng lying in the chicken, the chicken lying in the soup, the shape is beautiful, the limbs are full. Ginseng chicken is a good product in the food nourishment, with ginseng mellow taste, chicken tenderness, nourishing and strengthening characteristics, is a famous soup in Jilin Province.
Gou BangZi Smoked Chicken was founded in the fifteenth year of Qing Guangxu, the founder Yin Yucheng because of the opportunity to do good deeds met the Guangxu Imperial Chef, got the royal court smoked chicken secret recipe, built a smoked chicken workshop, named "Gou Bang Zi Smoked Chicken", with sixteen fine processes, 30 kinds of selection ingredients, four generations of old soup, fire inheritance, created "Gou Bang Zi Smoked Chicken" century-old number, favored by the local people and past merchants, known as the first of China's "four famous chickens", well-known in all directions.
The production process of GouBangzi smoked chicken is exquisite, with 16 processes, including live chicken selection, quarantine, slaughter, shaping, boiling, smoking and so on. In the boiling ingredients are very exquisite, in addition to the use of old original soup plus more than 20 kinds of spices, but also adhere to the use of traditional white sugar smoking, at the same time must do three accurate: one is to put salt to be accurate, salty and suitable; second, the heat should be accurate, people do not leave the pot; the third is to feed accurately, keep fresh and fragrant. The reason why the smoked chicken is delicious is mainly due to the excellent selection of ingredients, generous ingredients and fine production. It uses an annual rooster. Because one rooster of the year is tender and the other is delicious. The hen has too much fat in its chamber and is greasy to eat. Sixteen processes are required from chicken selection to smoking. After the chicken is shaped, it is first placed in the old soup with spices and slightly soaked, then put salt in the pot and cooked for two hours, cook until rotten and silky, then bake while hot, first brush a layer of sesame oil, and then put into the pot with iron, when the bottom of the pot is burned until it is slightly red, put in sugar, cover the pot tightly, turn the chicken over once and then cover it tightly after two minutes, and smoke it after two or three minutes
After years of accumulation, the boiled chicken soup that is only used is delicious, and the smoked chicken produced is bright red and bright, the taste is fragrant, the meat is tender, rotten and silky, and the eaters are full of praise.
Ditch gangzi smoked chicken color jujube bright red, aromatic taste, tender meat, rotten and silky, salty and suitable, rich in nutrition.
Ditch gang smoked chicken color jujube red, crystal bright, delicate aromatic, rotten and silky, smoky flavor, endless aftertaste.
The tip of the liver is a traditional famous dish in Shenyang, Liaoning Province, and is also one of the famous "four must-have dishes" in Kanto, which belongs to the northeast cuisine - Liao cuisine. The tip of the liver is a dish made of pork liver, black fungus, yellow cauliflower and other ingredients, the freshly made liver tip tastes delicious and fragrant, especially suitable for the current wine and vegetables to eat, and the nutritional value of pork liver is also very high, so it is deeply loved by the locals of Shenyang. In 1980, the Shenyang Municipal Government officially named Baofayuan's waist flowers, liver tips, fried balls and braised yellow cabbage as "Four Famous Dishes"; in 2000, "Four Absolute Dishes" were rated as "Chinese Famous Dishes" by the Ministry of Domestic Trade; in 2010, the "Four Absolute Dishes" in Guandong were selected as "Chinese Time-honored Famous Dishes" by the China Hotel Association.
The Beipai Manchu Han Full Table, that is, the Manchu Han Full Table (Beipai Cuisine), is a famous traditional banquet dish in Heilongjiang, which has been included in the list of Heilongjiang Provincial Intangible Cultural Heritage Projects, and has also been selected as the "Heilongjiang Theme Banquet" of "Chinese Cuisine" by the China Cuisine Association. The whole table of the Northern Manchu Han Dynasty not only inherits the food culture of the court, but also absorbs the essence of Longjiang cuisine, using the mountain treasures and seafood specialties of the northeast, with a total of more than 120 dishes, representative dishes are sai bear paw, red simmered ostrich paw, four kinds of pickles, four pins of smoked sauce, fragrant fried salmon, vegetable gall deer whip, cashew gongbao crocodile diced, dragon robe braised squid fish, scallion roasted deer hoof tendons, steaked duck, spicy deer heart slices, etc., of which sai bear paw was rated as the top ten classic dishes of Heilongjiang in Chinese cuisine.