Northeast people love to eat meat, and the love in their bones is not adulterated.
Sitting in the northeast of the mountains and plains, rivers and oceans and other diverse terrain, there are thousands of years of fishing and hunting and domestication traditions, rich in birds and animals and rivers and fish and river fresh, a variety of meat is made into all kinds of smoked sauce cooked food, become the light of life of every northeastern person, the fire of desire, the fat of sin is delicious, is tempting, is a small thorn scratching in the tip of the heart late at night, want to stop, can not, straight to the depths of the soul.
In the northeast, no matter how small the town, there will be a delicatessen shop, pork head meat, pig's trotters, sausages, small belly, roast chicken, offal... The fragrance was cold and distant, and it was the white moonlight of every northeastern child. When I was a child, the family came to the house (dialect pronunciation qiě), adults bought vegetables and meat, and did not forget to go to the deli shop, ready-made cooked food on the table to add a dish, convenient and noodles. In autumn and winter, many people will fill sausages, marinated pork heads, sauced beef, etc. at home, picture a real material, delicious and assured.
A variety of fumigation sauces |qindaosou.com
The delicious and aromatic smoked sauce cooked food shows the other side of the Northeastern people, generous but delicate, simple and decent.
01
Make the meat into intestines
/ Round flat long short /
Harbin red sausage, exotic
Harbin, once known as the "Moscow of the East", is one of the most exotic cities in the north, and the history of mixed Chinese and Foreign residences in the early 20th century has left a deep Western imprint on the local cuisine, and the famous red sausage is the representative.
This sausage, which originated in Lithuania in Eastern Europe, is also called Ridaus red sausage, with pork mixed beef as raw material, seasoned with star anise and garlic, and roasted with less resin in Xing'anling, basswood, birch and elm as the baking fuel, so garlic and smoke are the logo of red sausage. If you've been to the northeast, or taken a train to the northeast, you must have smelled garlic-scented red sausage.
The red intestines are dark red, may remain black charcoal ash, the flesh is tight, the tendons are biting, and the milky white fat diced meat is more fragrant to chew. Direct slice plating or hand-broken raw nibble, showing the northeast human face and direct temperament, you can also fry barbecue fried, etc., the most retro way to eat is the big Lieba sandwich red sausage, and then a bowl of Su Bo soup, reproducing the Russian gentleness of a hundred years ago.
Great Leva with red sausage
Harbin air dry intestines, Chinese style elegant
The air-dried sausages and red sausages in Harbin, one in the middle and one in the west, occupy a large share of the local sausage market.
Air-dried sausages belong to Chinese sausages (that is, sausages), which refers to sausage products made of meat as raw materials, cut into pieces, crushed, marinated with accessories, and filled with casings that have been made of mature dryness, which is the taste Chinese eaten for thousands of years. Such as Guangdong sausage, Sichuan sausage, Nanjing belly are all famous products.
The focus of the air-dried intestines is to select the ingredients, lean meat to select more muscle tissue and less connective tissue leg meat and buttock meat, fat meat to choose back subcutaneous fat. The dried sausages are baked in the sun, bundled, fermented and matured and cooked before they can be produced. The most famous Zhengyang Lou air-dried intestine lean flesh red brown, fat ding milky white, seasoning dark brown, aroma overflowing, such as spray like smoke, long and fragrant. The dried intestines of Qiulin are chewy and have a strong aroma of wine. When steaming dry sausages, lay onions and northeast dried tofu underneath, which may be more attractive than dry sausages after steaming.
Air-dried intestines |szthks.com
Pig and sheep blood sausage, a gift from his clan
There are many ethnic minorities in the northeast, and the intertwining of nomadic and agricultural civilizations has created a food culture that is very different from that of the Central Plains. A blood sausage made from animal blood is one example.
Under the roots of the year, we must kill the pigs and make pig-killing dishes. Fresh pig blood is poured into blood sausage, cooked and sliced, and eaten with garlic puree, fresh and fragrant. Another large wood pot, cooked blood sausage and cooked pork belly, sauerkraut to achieve a rough and extravagant sauerkraut white flesh sausage, with leek flowers, garlic paste, curd milk juice and chili oil mixed into the sauce dipped, which inherits the Manchu hunting flavor.
Instead of Koreans, they make glutinous rice harvested in autumn and domestic pigs bloodletting into glutinous rice blood sausages, which is a combination of cropping and domestication in agricultural civilization. Fresh pig blood and soaked glutinous rice is seasoned with onion, ginger, garlic salt, MONOSG and pepper noodles, then poured into the pig intestine, cooked and then cooled and sliced, glutinous rice blood intestines red and white, the entrance tendons, accompanied by garlic paste, peppers and other dipping food.
Glutinous rice blood sausage |xianbaowu.cn
The more complex salty mirror rice sausage is probably the ultimate method of pig blood sausage. First soak the glutinous rice in pig blood and mix it into blood glutinous rice, chop the spicy cabbage, bean sprouts and pork offal into a filling, pour lard and blood glutinous rice into a blood sausage ingredient, fill it into intestines, put it in the broth with carrot ginger peppercorns and cinnamon, cook it in the broth with carrot ginger peppercorns, the rice blood sausage after cooking is full of flavor, salty and delicious, and the broth of the boiled intestines is a must to mix the rice.
Korean-style rice sausage soup
In the case of the nomadic Mongols, the protagonist of the blood sausage is replaced by a sheep. The blood of the live sheep is seasoned with onion, ginger, salt and pepper noodles, etc., and then mixed with minced sheep mesh oil, poured into the intestines of the sheep to make sheep blood intestines, placed in the sheep soup and cooked over low heat, the cooked sheep blood intestines are very crisp, be careful to use a fast knife to cut into slices, and eat the yard plate dipped in garlic paste.
Northeast powder sausage, plump glutinous mouth
Sausages made from pure meat are chewy and chewy, such as Sichuan sausages, while pork sausages with a lot of starch added become more powdery and smoother.
Northeasterners like to eat powder sausages. The ratio of pork to starch is usually 1:5, fat and lean pork filling and boiling water blanched starch paste mixed, together into the casing, warm cooking in a smoking pot smoked, and finally rub sesame oil.
Smoked into a pale yellow powder sausage, plump and sticky, soft and salty, fragrant but not greasy, broken open and eaten directly on the rice.
Smoked powder sausage | bean fruit food network netizen Xin Xiaoyan private dish
Pine nut belly, the beauty of the mountain forest
Compared with the southwest Hengduan Mountain, the northeast mountains in the third ladder are not very high, but the centuries-old forests in the mountains are rich in products, rich in pine nuts, walnuts, hazelnuts and other nuts. Pine nut shell hard is best to use a small hammer to smash, small strength can not open the strength of the nuts are thin, is a skilled craft. The red pine nuts in the northeast are moist and fragrant, and are often used as snacks and dishes.
Pine nut belly 丨 tianfuhao.com.cn
Heilongjiang-style pine nut belly is made of pork essence, pine nuts and mung bean starch as raw materials, packed into pig belly, boiled in water and smoked with sugar. The Jilin flavored pine nut belly is mixed with lean meat stuffed fat diced with mung bean starch, mixed with stir-fried and smashed pine nuts, put into the pig belly and cooked in a sauce pot.
The well-made pine nut belly, salty and tight, is cut into thin slices after cooling, and the scattered pine nuts will drift away with fragrance, adding a touch of the distant spirit of the distant mountains and dense forests to the earthly pork belly.
Pine nut belly |meipian.cn @ plum
02
Pigs can't miss anywhere
/ Sauce of brine smoked /
Changchun really different sauce meat, sauce full of flavor
The masterpiece of "really different" sauce meat is inherited from the "Tongfa Chung" sauce butcher shop. The same gushing sauce meat, soft and hard at the same time, salty and moderate, strange fragrance is abnormal, in Changchun City famous.
The cooking meat should be moderate, too rotten and tasteless, the soup is not soaked, and when the salt is put, it is necessary to press the mouth (slightly salty), and use sugar to smoke and bake the color and ingredients, in order to achieve a pot of characteristic flavor of the Kanto sauce meat. As for selling, cutting meat is also a masterpiece. Can not cut the silk, the knife is beautifully cut thin, two or two meat can cut out two packets, as thin as cicada wings, beautiful and attractive. Cut flower knife, put the meat slices in different positions together, there are tendons and bones, fat and thin, refreshing and delicious.
It's really different sauce meat |
Later, Zhenyi spread to Shenyang, Harbin and Beijing, and became one of the models of Kanto flavor alongside the "Liubiju" and "Tianfu".
Li Liangui bacon flatbread, rich in medicinal aroma
The long-established bacon flatbread that makes the people of Shenyang proud initially flows with the blood of Hebei and Jilin. Legend has it that Li Liangui, a native of Hebei, fled to the small town of Liping Pear Tree in Jilin during the light years of the Qing Dynasty and opened a small restaurant dealing with hanging oven cakes and bacon.
The unique medicinal aroma is the secret of bacon. The meat is smoked with ten flavored Chinese herbs, and the soup oil of the boiled meat is mixed with flour and spices to make a soft puff pastry, which is spread in the cake and separated layer by layer, which is convenient for eating the meat. The bacon color is brown and red, the skin and flesh are clear, not greasy, not woody, and the incense is fragrant; the flatbread is golden on the outside, the layers are clear, and the outside is soft on the inside. If you take the meat in the cake, return to the pot and then burn, then the meat aroma into the cake, the two pearls and each other achieve each other, the old Li family's big cake has become the first taste of Phoenix, the reputation is famous, and the small city gradually can not tolerate the delicious trend.
Bacon flatbread |.
Brine pig's head, mixed pig's ear and smoked intestines, city well fireworks
From the head and ears to the large intestine, the scraps on the pig are made of a variety of spices to make mature food, but it is more flavorful than simple pork.
In the northeastern people's homes, not february 2, pig head meat can also be eaten as usual, four hours continuously. The pig's head, which is marinated, fades the unpleasant smell of fishy odor. Ear single cut and cucumber, coriander and other cold mix, mouth arch mouth single cut dipped garlic, the rest of the pressed stew, pork head meat while hot shaved down, wrapped tightly with a drawer cloth, flattened with a large stone, squeeze out excess grease to let the minced meat compacted and stick together, sliced with spices or directly dipped in garlic sauce, or sliced yard plate, sprinkled with pepper noodles and green onions, steamed for a few minutes.
Cold mix pork head meat |
Pork head meat is served on a plate, and a smooth and smooth appetizer is added. On the left hand side is the steaming Northeast fancy stew, the sauce of the second master brother is rich and attractive, and the right hand side is the cold and fragrant pork head meat and peanut rice, scalding a pot of local small roast, drinking wine and eating meat, enjoying the pleasure.
And in the middle of summer, on the mortal barbecue stalls, through the smoky lamb skewers, the crispy and tender roasted silkworm pupae on the outside, the big waist with strong fragrance and smoothness, and the shabu-shabu belly that tickles with oil... A plate of fancy cold vegetables is the stimulant of the Northeast people's skewers, vegetarian such as brine peanuts edamame and kelp silk, meat must be cold mixed pig ears, brine pig ears with pepper oil soy sauce and soy sauce, sprinkle a handful of coriander, specially responsible for the skewers of the empty gear to adjust the taste, pour oil on the fire, increase appetite, "Boss, come back to fifty strings!" ”
Cold mix pork ear |
In the eyes of the old gourmet, "the most beautiful is the sewer". Fat sausages are best eaten hot in the northeast and fried, and cold food is smoked. Rub and wash the flexible fat intestines with salt, vinegar and alkali, cook twice to five maturities, then put them into the seasoning pot and cook, change the smoker pot and wipe it with sesame oil, and then change the knife code plate to serve after cooling. The fat intestines are flexible, oily, strong, and fragrant, capturing sentient beings.
With smoked fat sausages can also be fried cucumber |
Sauce elbow flowers and smoked pig's trotters, a must-have for wine tables
The gelatinous texture of pork knuckle and pig's trotter is thick and smooth, or brine or sauce or smoked, all of which are a good taste on cooked recipes.
Steaming elbows are usually pressed table dishes at the Northeast wedding banquet, while cool sauce elbow flowers are the best choice for appetizers, refrigerated and molded elbow flowers are sliced with knives, and seasoned with raw soy sauce, chili oil, garlic and other sauces, dipped in food, smooth and fragrant with chewy heads. Slice the sauce elbow, serve with cucumber strips, fried potato shreds, coriander and green onion, roll it with large pancakes, and spread egg sauce, which is more farmery.
Sauce elbow flower |
The five-spiced smoked pig's trotters in Jinzhou North Town are famous and have been known as early as the light years of the Qing Dynasty. "Smoking" is an indispensable process, in the old soup pot with peppercorns, cardamom, fennel, cinnamon and other spices cooked pork trotters, placed on the iron curtain of the smoking pot, hot pot bottom sprinkled with sugar to smoke, and finally smeared with sesame oil. Sugar is smoked to color, freshen and flavor, so that the pig's trotters are sacred and become fragrant and seductive.
Success or failure is | sugar smoke
03
Fancy chicken
/ Homely Taste /
In addition to the most common pork, Northeasterners also like to eat chicken. The whole chicken is made into smoked chicken, roast chicken, brine chicken... Or dismantle the chicken body, chicken wing tip, chicken wing, chicken thigh, chicken neck, chicken feet, chicken heart, chicken liver... The method is nothing more than steaming, fumigation, and sauce brine with a variety of spices to cook rotten bones, mellow and fragrant, eat chicken with bare hands, and leave the aftertaste on the fingertips is the king.
Jinzhougou gang smoked chicken
The five-horizontal and seven-vertical railway line connects China, which has a large number of people, and many cuisines have been born along the line. As one of the four famous chickens of the railway, the "Gou Gangzi Smoked Chicken" is a tongue-tip story that breaks into the Kanto and is also a gift from jinzhou people to visitors from Kannai.
During the Guangxu dynasty of the Qing Dynasty, Liu Shizhong, a native of Anhui Province, fled all the way to the town of Gou Bangzi in Beizhen, Jinzhou, where he established a business with a smoked chicken and spread the name of Gou Bangzi along the railway line all over the world. The annual rooster is cooked in the old soup pot for about two hours, smeared with sesame oil, smoked twice with cotton sugar in the hot pot, and then coated with oil twice. The smoked chicken made after sixteen processes before and after is golden in color, tender in skin, rotten and silky, and full of flavor. In the speeding train car, break open a smoked chicken, put on two bottles of beer, the neighbor dóu is a buddy, and the mouth is the Northeast dialect of the big ballast flavor.
Ditch gang smoked chicken |
Jilin cooked chicken
As the saying goes, chicken should be tender, originated from the Cooked Chicken in Meihekou Town, Hailong County, Jilin Province, using the chicken of the year, after the complex process of cooking and then steaming and then frying, after cooking the whole chicken into the plate, such as a golden chicken sleeping in it, tearing it with the hand, the skin is crispy and rotten, tender and deboned, mellow and delicious, the color and flavor type are excellent, and it is a delicacy that outsiders should not miss.
Chicken parts
Walk into a deli shop and pass by chicken wings, chicken feet, chicken thighs, chicken offal, etc. with smoked sauce and marinated sauce. It doesn't have to be a very famous brand, but even if the delicatessen shop that can survive in the northeast is small, there are a few brushes, and the craftsmanship and taste will not be bad.
Three or two chicken wing tips, half a pound of chicken feet, two or two chicken livers, five chicken legs... Everything comes a little bit to take home, which can be used as a snack to watch TV or cook a small dish on the table.
Brine chicken wings brine chicken feet |
04
Cow, sheep, donkey and rabbit
/ Prairie Legacy /
The three eastern provinces are sparsely populated, Heilongjiang borders Inner Mongolia, and there are vast grasslands in the west of Jilin, where cattle, sheep and even rabbits are also the livestock that people in northeast China love to eat.
In delicatessens and small restaurants, there are also these special fumigation sauces, sauce beef, sauce hoof tendons, leg of lamb liver, sauce donkey meat and even vegetarian spiced dried tofu rolls, the taste is different from other places, the difference may be that the portion size is larger and more real.
In the past, the grassland in the west of Jilin was vast and sparsely populated, and wild rabbits (native names lynx) ran all over the ground, and people caught the rabbits back, dipped in salt and wrapped them in yellow mud, grilled and eaten on the fire, and floated ten meters, forming a tradition, called smoked bobcat meat. Later, people boiled and smoked rabbit sauce, renamed smoked rabbit, Baicheng smoked rabbit inherited the rough flavor of the grassland, bright oil, tender taste of fresh meat, thin and not chai, comparable to chicken, praise.
Smoked rabbit |
Smoked salmon, the freshness of the river
The Ussuri river meets the Heilongjiang River in the north, creating an excellent spawning ground for migratory salmon. Every golden autumn, salmon will return as promised, becoming a specialty of Heilongjiang and famous in The Sea.
During the reign of Tsarist Russia, log smoked fish products were always the privileged cuisine of high society. The Russian expatriates who moved to Harbin in the early 20th century brought the city authentic Russian smoked fish craftsmanship. Using salmon as raw material and small Xing'anling hardwood as fuel, salted, dried and cold smoked at low temperatures. Smoked salmon can be eaten directly, or fried in oil, as a side dish, showing the deliciousness of the river to the fullest.
Russian cold smoked salmon |
The cooked food in the northeast is made of pork, cow and chicken as raw materials, brine boiling, smoked sauce, etc. as cooking techniques, and the delicatessen shops that can be found everywhere as the base camp.
Whether bought outside or homemade, smoked sauce cold cuts are an indispensable delicacy on the dinner table for locals who love cooked food. Authentic cooked food and fried peanut rice are the best appetizers, and after one bite, you feel like you are back in your hometown in the northeast.