When you think of tohoku, what comes to mind? Ginseng, deer antler velvet, mink skin, live Lei Feng, net red production area, heavy industry base, etc., of course, there is food, when it comes to northeast cuisine, you only know what cabbage pork stew powder, then you will listen less and more strange, China Tiannanhai North famous there are eight major cuisines, although the northeast cuisine is not listed, but it does not hinder its deliciousness. One side nurtures the other. Many people who have been to the northeast know that the people of the northeast are hospitable and do not want to leave again. The following is a list of the top ten special foods in Northeast China, although there is a ranking list, but it is not divided. Welcome to like, comment, and retweet.
Pot wrapped meat
Originating 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.
Famous dishes in the northeast: pot wrapped meat
Slip meat segments
The meat segment is a traditional dish in the northeast region, which has the characteristics of crispy outside and tender on the inside, and delicious in taste. The finished product is crispy and tender, salty and delicious, and the home-cooked food on the people's dinner table. The pot bun meat derived from the slip meat segment is a classic in Northeastern cuisine.
Ground three fresh
Di San Xian is a traditional dish in the Northeast, made with three seasonal ingredients: eggplant, potatoes and green peppers. It is not only about the strong taste and natural green ingredients, but also better than the nutrition of a variety of ingredients, so that the very ordinary ingredients of the three flavors are made into a fresh and refreshing dish. Salty and delicious, suitable for all ages. However, when making this dish, try to reduce the amount of oil as much as possible to avoid burdening the body.
Pig killing dish
Pig killing dish was originally a kind of stew eaten in the northeast countryside every year near the end of the year when the pig was killed. The authentic "pig killing dish" is a general term for a series of dishes composed of a variety of dishes. While maintaining the original flavor, the preparation method of pig-killing dishes has also been improved, the taste is rich, and almost all parts of the pig's body have been made into dishes. Pork bones, head meat, hand-torn meat, pork belly, pork belly, sauerkraut white meat and "lantern hanging (full set of pig water)". The meat is tender and fresh, fat but not greasy. This dish is called the top three famous dishes in the northeast, and there is not much to say, serve!
This dish in the three eastern provinces: say the second, other dishes do not dare to say the first.
Bacon flatbread
Tohoku bacon flatbread is a dish with flour and bacon, water, kelp, lettuce, coriander, and shredded potatoes. This food is characterized by bacon fat but not greasy, thin but not chai, fragrant, red color, yellow and fragrant flatbread, soft inside and crispy layers. Featured representative: Li Liangui bacon flatbread.
Side dishes: shallots, sweet noodle sauce, coriander, etc
Li Liangui bacon flatbread
Majia roasted wheat
Majiayao is particular about the materials used to sell, using high-grade flour to make the skin of the roast, using fresh beef purple lid, three forks and other parts as the filling, and peeling the tendons before making the filling. The dough is handmade, boiling water is hot, rice noodles are paved, the dough is pressed into chrysanthemum-shaped lace, using the traditional "water filling" process, that is, soaked in water, mixed with spices without stirring, so that it is a sparse water filling, the characteristics of this water filling is fresh and mellow. The difference is more in the method of wrapping the filling, there is no large wisp when the bag is wrapped, there is a small mouth, and it can arouse the appetite of the eater. After maturity, the skin surface is shiny, soft and tendon, the filling is loose, the mellow aroma is good, and it is shaped like a pomegranate with only spitting seeds, and it is like a peony with buds, which makes people salivate and love it. Selling one bite at a time, and then drinking a mouthful of lamb soup with coriander, is a good memory of many old Shenyang's Yakitori selling to Majia.
Shenyang Majia roasted wheat
Old side dumplings
First sauté the meat filling, and then feed it slowly with chicken broth or bone broth, so that the soup is immersed in the filling, so that it expands, scatters, waters, and increases the umami taste. At the same time, according to the seasonal changes and people's taste preferences, it is accompanied by vegetable fillings made of seasonal vegetables. Chicken skin production is also unique. Mix with fine powder and boil an appropriate amount of cooked lard in boiling water. This makes the chicken skin soft, ribbed and transparent. In addition to steaming, laobian dumplings can also be baked and fried.
Old side dumplings Shenyang Middle Street store
Old side buns
Bake cold noodles
The cold noodles used in the early days are ordinary cold noodles, and the special refrigeration noodles are used after the production process is mature, which is thinner and softer than the cold noodles commonly found on the market, and can be eaten directly. And teppanyaki grilled cold noodles can add eggs, sausages, meat floss, onions, coriander, etc., after the baking of the teppanyaki, coated with their favorite sauce, soft and delicious sauce fragrant, eat very strong, very popular with the public.
Chicken stew with hazelnut mushrooms
Dried hazelnut mushrooms have a strong aroma, and in the northeast, hazelnut mushrooms are mostly used in stews, especially when paired with chicken, and are even more delicious and rich. No cooking skills are required, and no special seasonings are required. Just put several ingredients together and simmer. Don't forget to prepare rice, it's so delicious that you can't eat it in a pot.
Stew the geese in an iron pot
Stewed goose in an iron pot is a famous dish in The Northeast. Northerners like to eat stews, so the iron pot stewed goose is also the favorite food of northeasterners. Traditional iron pots, pollution-free farmers' domestic geese are needed, supplemented by a variety of precious Chinese herbs and fine seasonings. The color is golden, the taste is pure, the meat is rotten and boneless, the texture is fresh and tender, the aroma is not greasy, and the aftertaste is endless.
Standard: large iron pot (to be large)
Sauce skeleton
Sauce skeleton is a traditional dish in Tohoku. According to the main ingredients, there are sauce backbone, sauce ribs, sauce stick bones. The sauce is fragrant, the color is rosy, the mouth is fragrant, the bone is rotten, and the fresh flavor is not greasy. It is very pleasant to chew and makes people feel endlessly evocative, so it is very popular with the public.
Harbin red sausage
Red sausage is a sausage native to Russia, Lithuania and other countries, processed with pork, starch, garlic and other materials. It is named after the fiery red color. The taste is mellow and delicious.
Smoked chicken racks or boiled (sauce) chicken racks
According to a previous report by the Liaoshen Evening News: For the people of Shenyang, their city light belongs to the chicken rack.
Chicken rack - that is, chicken skeleton. Remove the legs, wings, feet, heads, breasts, etc. from the whole chicken, and the rest.
The importance of chicken racks to the people of Shenyang is roughly equivalent to boiling in Beijing, skewers for Chongqing, and pancake fruits for Tianjin.
Smoked chicken rack
Boiled chicken rack
Once Shenyang is the old industrial base, workers always love to get together in groups of three or five after work to drink and chat, chicken rack this cheap and meat appetizer deeply won the hearts of old Shenyang people.