#我来唠家常#
▲ The big stick bone just out of the pot. In Tohoku, which has long winters, meat is the most direct way to get calories. In addition, many nomadic peoples originated here in the early days, forming a large eating habit of eating meat here. Figure/Network
-The Legend of the Gentleman of Things-
Northeast cuisine is not foreign?
You taste
You taste it carefully
Whether it is the recent fire of the Northeast Renaissance, or the famous literary landmark "Gotham, China" Tieling, the Northeast has changed the image of the monochromatic steel forest in the traditional context, which is colorful and inclusive, and has a very vaporwave color.
▲ The most delicious "mixed blood" - pot wrapped meat~ Picture/Internet
Any culture that comes to the Northeast can be quickly deconstructed and then integrated into this black land. The same goes for food.
In the vast land of Northeast China, in addition to the most primitive ethnic minorities, there are more people from Shandong, Henan, and Hebei who "break through the Guandong". In addition, the east side is influenced by the Korean Peninsula and the north side is influenced by Russia, and various food cultures are intertwined and coexisting in the Northeast, making this inclusive land very international in terms of food.
▲ The Northeast with a very international style, you don't want to taste it~ Design/May
What does Chinese-Russian food look like?
Most of the time, a river or a mountain can divide a city, a province, or even a country. However, the division of geographical categories cannot distinguish between life and eating habits.
▲ Russian, Chinese, and food can also be mixed~ Picture/Picture Worm Creativity
Just as Russians are keen to shop online in China and come across the river to pick up express delivery, many Russian-style eating habits have also taken root in the Heilongjiang area, and after blending "mixed blood", they have been branded with the mark of Northeast China.
In the Northeast, there is no shortage of "mixed-race food". Among all the Chinese-Russian mixed foods, except for the pot-wrapped meat that has long been "out of the circle", Harbin canned shrimp is one of the favorite foods of children in Northeast China.
▲ Sweet and sour canned shrimp. Figure/Network
Similar to the beetroot soup of Chinese and Russian blood, the canned shrimp also uses tomatoes as a base. The practice of canning shrimp is not complicated. Shrimp coated with eggs and flour, fried in superheat and oil, put into a beaker with tomatoes as the base, and finally add celery, carrots and other side dishes, and simmer for about an hour.
In a vacuum, the large shrimp gradually turn red, releasing a rich flavor. After that, the sweet and sour taste of the tomato sauce is "pressed step by step", and the shrimp meat is soaked in wisps, so that the rustic shrimp is transformed into an international style dish with a great mix and match taste. In addition to canned shrimp, canned beef, canned sheep and other delicacies also have the same cooking techniques.
▲ When almost every child in Heilongjiang goes out to school, his suitcase must contain Harbin red sausages for his roommates. Photo/Visual China
If you want to choose a food to speak for Harbin, red sausage is likely to be the first term that comes to mind. Red sausage, also known as Ridaos, came "from afar" from Russia and Lithuania. Introduced to China at the end of the 19th century, red sausage did not "adapt to the water and soil", but "like a fish in water", and integrated with the eating habits of Harbin, Qitaihe and Jiamusi, becoming a special food with local flavor.
The rich garlic aroma is the essence of Harbin red sausage. After biting into the smoky red sausage coat, the plump flesh of the fat fills the teeth and cheeks, and the overflowing garlic fragrance at this time makes the whole red sausage "smart". The layered taste, sown in rotation on the tip of the tongue, and the long-lasting fragrance is the breath of life that makes Northeast people feel down-to-earth.
▲ Russian youths sell big lieba on Harbin Central Street. Diagram / Diagram Worm Creative
Because of the "mixed race", many Russian foods have long broken free from the "shackles" of Western food in Harbin and become the representative cuisine of the local city. The Great Leba and Kvass are typical representatives.
Daleba is the Russian transliteration of the loaf. This round loaf of bread, which weighs five pounds, tastes very "European". Since the introduction of Ivan Yakolovich Tyulin, the founder of the Tyulin Food Company, Dalieba has a history of more than 100 years in Harbin.
▲ Tear open the cracked skin of Da Leba, dip some jam on the fluffy bread crust, absolutely amazing!
Compared with ordinary bread, the addition of hops makes the big lieba more fluffy and heavy, heavy in the hand, and has a sense of weight. After being baked with basswood, oak wood and other woods, the skin of Dalieba is the outside, but fluffy and soft on the inside, and you can smell the fragrance of fruit trees when you smell it.
In the Northeast, kvass is one of the most common beverages. One of the raw materials for the production of this miraculous drink is the porcelain Daleba. This very European-style drink has a strong malt aroma. Compared with the sour taste of Russia, the kvass of the Northeast has a sweeter taste.
▲ Since it was introduced to China, kvass has been very popular in Northeast China and Xinjiang. Diagram / Diagram Worm Creative
In many parts of China's regional food culture, pickles are somewhat difficult to get to the top of the table. When taking stock of Chinese-Russian mixed delicacies, the name of the Russian-style pickled cucumber is also difficult to mention.
Just as white porridge and pickles are the most simple meal for Chinese, Russian-style pickled cucumbers are the bottom taste of Russian life. After this sour taste came to the Northeast, it quickly became an embellishment for Northeast people's meals. The production of pickled cucumber is very simple, after washing, add rock sugar, white vinegar, bay leaves and other seasonings to marinate, steam on the steamer for more than ten minutes, and then put it in a bottle to seal and refrigerate, ferment for half a month and eat.
▲Take a bite of a pickled cucumber, and you will know what a real crunchy is~ Picture/Visual China
In the northeast of the Linhai Snow Plain, eating meat is one of the ways to replenish calories. In addition to the warm and fatty meat, come to a piece of sour cucumber, and the crisp chewing sound, the juice of the vegetable has a slight sweet and sour taste, poured into the mouth, appetizing and greasy.
The taste of Smecta in the Northeast
If the northern part of the Northeast is "Russian-style", then on the eastern side of the Northeast, it is kimchi-flavored.
▲ Crispy spicy cabbage, very good for rice. In Fengwujun's heart, the perfect weekend in winter should be to cook a pot of ramen, a whole plate of spicy cabbage, and snuggle up in front of the computer to read "Please Answer, 1988". Photo/Visual China
In fact, in addition to the Korean Peninsula, Northeast China is also one of the places where ethnic Koreans gather. Even from a certain point of view, North Korean cuisine, which is gradually becoming popular, is also an integral part of Northeast cuisine.
When it comes to the typical food of the Korean Peninsula, kimchi is an unavoidable name. In the Northeast, kimchi has a nickname - spicy cabbage. Around the cold climate, there is a habit of pickling pickles. A variety of Korean pickles are popular among people in Northeast China. In Tohoku, almost every supermarket has a counter for Korean pickles.
▲ In addition to supermarkets, in the vegetable market in the Northeast, there are also stores that sell spicy cabbage in large pots. Photo/Visual China
Spicy cabbage is beautiful with spicy. Chili, garlic, and ginger are the three original flavors of pickled spicy cabbage. When pickled, white pears, apples and other fruits are added, and the rich fruit acidity makes the spicy cabbage more crisp and crisp.
Cold noodles are a staple of Korean cuisine. Different from the cold noodles in the south, the cold noodles in North Korea are mostly made of buckwheat, and the black and yellow noodles are glutinous and smooth. Beef slices about one centimeter thick, sweet and sour apple slices, and half-cut eggs are decorated with a bowl of cold noodles, and there is a sense of richness of "Manchu and Han full feasts".
▲ North Korean cold noodles are an artifact for Northeast people to cool off. Photo/Visual China
Different from the "luxury" of North Korean cold noodles, Jisirloin noodles have a kind of rustic monotony, a small pile of sparse cabbage shreds, a few floating cucumber shreds, enough to decorate a bowl of cold noodles. The soup of chicken sirloin noodles is mostly made of beef, which is clear and slightly fragrant. Add some baking soda to the slightly iced soup, and serve it with small bubbles.
▲ QQ bullet ~ Picture/network
In Jixi, cold noodles must be eaten with cold noodle dishes. Chicken sirloin noodle dishes are mostly cold salad. Whether it is vegetables, eggs, or even seafood, they can be served cold in Jixi, and spicy is the common feature of these dishes. A bowl of authentic Jixi cold noodles, with warm noodles, cold soup, and spicy vegetables, can be regarded as "flavorful"~
On the table of Chinese, there is never a shortage of enema-type food. In the Northeast, in addition to the Harbin red sausage and the famous blood sausage, the Korean rice sausage is also worth tasting. In fact, in terms of production methods, rice sausage and blood sausage are similar. In the casing, pig blood, rice, glutinous rice and vegetables are added, and the rich taste of the entrance makes people feel a kind of "Taobao" pleasure.
▲ Rice sausage with obvious graininess. Figure/Marketchart.com
In Yanbian, Jilin, when rice sausages are steamed, they are mostly mixed with stick bones and sauerkraut, and are slowly stewed in a huge iron pot. After several hours of stewing, the fragrant rice sausage soup is delicious. The stewed rice sausage is removed and can be sliced and eaten directly.
In the rice intestines, there is almost no smell of pig blood, replaced by the warm glutinous rice fragrance. In Yanbian, when eating rice sausages, it is generally accompanied by a small plate of soy sauce sprinkled with chili noodles and chopped green onions.
▲ In addition to eating alone, rice sausage can also be matched with different ingredients to bring a new experience to your taste buds. Diagram / Diagram Worm Creative
The most dazzling national style
The three eastern provinces always appear as a whole.
▲ The tolerance and enthusiasm of the Northeast are all in this big iron pot. Figure/Network
In fact, in the black land of Northeast China, there are many ethnic minorities such as Manchu, Oroqen, Hezhe, Mongolian, and Hui. Different ethnic groups can be integrated into one concept, which also confirms the inclusiveness of the Northeast from the side. The eating habits of different ethnic groups are intertwined and blended in the Northeast, and have become a common food memory among all ethnic groups in the Northeast.
As a people with a long history, the ancestors of the Manchu people have lived in the northeast for a long time. Due to the long winter in Northeast China, coupled with the Manchu people's hunting for a living, the hunger-tolerant and high-calorie sweets and meats are the first choice of the Manchu people's diet.
▲ Heilongjiang Jiamusi. When the sticky bean buns are just out of the pot, they need to be dipped in cold water to separate them one by one. Diagram / Diagram Worm Creative
"Yellow rice cakes, sticky and sticky, red kidney beans, sprinkle on top. "In Manchu songs, sticky bean buns have a high appearance rate. The soft and glutinous sticky bean buns are deeply loved by children in the Northeast. The sticky bean buns are mostly made of yellow rice noodles, seasoned with honey, and then wrapped in a thin red bean paste. In order to prevent sticking, the sticky bean buns are mostly wrapped in soybean leaves or pear leaves.
The freshly steamed sticky bean buns are golden in color, and the misty water vapor on the face is full of sweet fragrance. Gently remove the soybean leaves on the surface of the sticky bean buns, and the sticky yellow rice noodles reveal the herbaceous fragrance of the soybeans. Take a bite into the sticky bean bun, and the soft sticky bean bun is pulled out of a long stretch, and then slides into the teeth and cheeks together with the soft red bean paste, releasing a trace of honey.
▲ Sweet and greasy, sticky and sticky~ Picture/Internet
In film and television dramas that tell the story of the Qing Dynasty, there is often a figure of hot pot. As one of the traditional foods of the Manchu people, hot pot is a common cooking technique of the Jurchen (Manchu) hunting picnic in ancient times. In addition to traditional hot pots such as "Bird Hot Pot" and "Flying Dragon Pot", sauerkraut and white meat hot pot are more popular in today's Northeast China.
▲ Sauerkraut white meat hot pot. Seeing this animated picture, Fengwujun swallowed his saliva, what about you?
Hanging soup is the key to the production of sauerkraut and white meat hot pot. The soup of sauerkraut and white meat hot pot is generally made by using natural nourishing herbs such as ginseng, gastrodia, cordyceps, jade bamboo, and wheat winter as the base material, and is boiled for a long time. Then put the pork slices and sauerkraut shreds into the pot, boil and add blood sausage, vermicelli, mushrooms, shrimp and other ingredients. When the ingredients are cooked, dip them slightly in some garlic and leek flowers, and the meat is tender and the soup is beautiful, so steaming can it be regarded as living up to the cold winter.
▲ The four major stewed chickens in the Northeast are stewed with mushrooms. Diagram / Diagram Worm Creative
Almost every person in the Northeast has a relative in Shandong who "broke into the eastern part of the country". Although there is no name of Northeast cuisine among the eight major cuisines, the "development" of Northeast cuisine is deeply influenced by Shandong cuisine, the first of the eight major cuisines.
When it comes to Northeast cuisine, people will automatically associate it with dishes such as stewed vermicelli with pork, stewed with mushrooms with chicken, and stewed goose in an iron pot. In fact, in the daily life of Northeast people, the dishes with a higher appearance rate are home-cooked stir-fried dishes such as pork slices and dried tofu with sharp peppers.
▲ The tenderloin is too oily. Figure/Network
Different from the "fundamentalist" controversy of pot wrapped meat, the practice of slipping pork in Heijiliao is basically the same, only the side dishes are slightly different. "Slipping" is the traditional practice of Lu cuisine. For all "slippery" dishes, they are generally fried first and then hung with slurry, and then put into the oil pan to fry again.
The pork loin that slipped by, stir-fried with spicy green peppers, had a scorching fireworks. Sprinkle with some white pepper, pepper and vinegar collide to create a stunned flavor, which makes the mouth surge, and can't help but "branch" up.
▲ From the appearance, the meat section and the pot meat are like a pair of twins. Different from the innovative sweet and sour taste of pot-wrapped meat, the pork section is a traditional salty dish. Figure/Marketchart.com
Food is life. In terms of food habits in the three eastern provinces, there are shadows of many ethnic groups and many countries. Whether it is mixed-race or rural, all kinds of concepts can be accepted and digested, which is the tolerance and tenderness of the Northeast.