The eating habits of the Manchu ancestors are very different from those of the Han Chinese. The Manchus have lived for generations between the White Mountains and the Black Water, and most of their dietary customs have the characteristics of the northern forest peoples. Wild boar, roe deer, deer, bears, pheasants, fish, etc. obtained from hunting in the hunt are all delicacies on the Manchu table.
Manchu cuisine emphasizes "grilling", "burning", "roasting", "stewing", "stewing". Its roasted venison, roasted small oil pig, white meat blood sausage, pickled vegetable white meat hot pot, grilled bear paw, roasted wild boar meat, simmered clam toad, stewed elbow, as well as sagema, venison boiled dumplings, Taizu eat buns, Suye dumplings, milk utah, sour soup, etc., are the best products in the traditional Manchu diet.
The peak of the development of the Manchu diet was the emergence of the "Manchu Han Full Seat". Formed during the Kangxi dynasty of the Qing Dynasty, the Manchu and Han chinese cuisines were formed by the combination of Manchu cuisine and Han cuisine, and it is also a masterpiece of Chinese food culture. The Manchus, who dominated the Central Plains, began to accept Han culture to varying degrees, and were also influenced by their diet. At the court, Han Chinese dishes also began to appear on the emperor's dining table, and together with their own traditional Manchu dishes, they became the imperial court meals. Over time, it gradually formed a combination of Manchu and Han dishes "Manchu Han Full Table". Yuan Ming, a Qing dynasty, said in the "Suiyuan Food List": "Manchurian cuisine is more boiled, and Han Chinese cuisine is more soup.". This sentence incisively summarizes the characteristics of full and Chinese cuisine, and is also the basic feature of the whole Table of Manchu and Han.
Eating hot pot is one of the traditional Manchu diets. In ancient times, the Jurchens went out to hunt for picnics, often cooking in clay pots on bonfires, and later replaced them with iron pots, which developed into a food custom of eating hot pot. The emperor of the Qing Dynasty preferred to eat hot pot, and the Qianlong Emperor went down to Jiangnan and ate hot pot everywhere he went, so that the hot pot went north and south of the river. The Jiaqing Emperor set up a "Thousand Sorrows Banquet", sharing more than 1,500 hot pots, which can be described as unprecedented. Manchu hot pot eating method is unique, "land, sea and air" are available, eat everything. There are bird hot pot, ground pot, heaven pot, water pot, white meat hot pot, fresh fish pot and so on.
"Eating buns" is the traditional Manchu way of eating, that is, eating bun rice. The rice to be cooked is mixed with the stir-fried dish, plus shallots, noodle sauce, etc., wrapped in washed vegetable leaves, and eaten with both hands. Legend has it that this way of eating was invented by Qing Taizu Nurhaci, so it is also called "Taizu Eating Bun". In order to commemorate this day, every year on the fifth day of the first month of July, the Imperial Dining Room of the Qing Palace must make Su leaf vegetable buns for the empress to eat.
White. In the past, the barracks flag people were very fond of eating pork. Pork is practiced in a variety of ways. They especially like to eat white boiled meat. It is to wash the meat and cook it in white water, then cut it into thin slices and sell soy sauce to eat. Most of this white boiled meat is relatively fat, but also with some lean, cut into thin slices, fat on the bottom thin, placed in the plate, a piece of white, so it is also called white meat. You can also cut the remaining pieces of meat into minced meat hot rice, called "white meat hot rice", which tastes beautiful. Eat white meat or white meat hot rice, mostly in winter or in the middle of the year, because after eating on a cold day, you can sweat and warm.
The Manchus like to drink bean juice, and bean juice has become a favorite flavor snack of all ethnic groups in Beijing. As a Beijinger, I think that bean juice is not difficult to drink, the key is whether it will be boiled. When boiling bean juice, you should sprinkle some miscellaneous noodles or stick noodles with your hands, and boil while sprinkling, and the juice noodles are dissolved, but it should be moderate and not too thick. In this way, the soy acid is reduced and the rice aroma increases. After boiling, place on the table for a short time, and then drink. It is delicious and appetizing, especially delicious. Then eat "Outer Nine Mile One" (Nest Head), mix with "Poor Three Things" (sesame paste, pickled leek flowers, spicy green pepper paste), bean juice will drink more beautifully. As long as your appetite can absorb, bean juice is really a good and inexpensive flavor food. Bean juice can also cook noodles, add some "green bean mouth", "pickled snow red", and put some white noodles with boiling. The noodles should not be much, and the thin and slippery ones are best. After boiling, add less salt. In the winter, it snows heavily at night, and it is "hot" and "fragrant" to eat, and it is warm and appetizing. In the summer, eating can induce sweating. Often eat can also be according to their own interests to add some "ingredients", love to eat spicy with a little green pepper, love to eat salty with a little soy sauce, some people are willing to add some "brine shrimp oil", especially to mention the taste.
White flesh and blood sausages are Manchu sacrifices and food. In the old days, shamans erected poles to worship the heavens, and after killing animals, the pigs were dissolved into large pieces, put into a pot, and boiled in water, called white meat. When killing animals, they use a basin to receive blood, and use their hands to crush the blood that has congealed into a blood cake into the washed pig intestines and tie them tightly, and put them into a pot to cook to become blood sausages. It is sacrificed as an offering, and after the sacrifice, the whole family shares and eats together. Later, it developed into a traditional food loved by the Manchus, and is also known as a must-have dish in today's Northeastern restaurants.
Steamed buns, Manchu-style pasta' are also called "sour soup", "stinky rice", "sour pulp". One method is to boil the corn into the water, filter out the dregs with gauze, pour it into a basin or barrel to ferment, and when it has a sour taste, it can be made. Wear a conical "soup tube" made of iron on the thumb of the left hand, the right hand will stuff the corn batter into the soup tube and push it hard, the batter is squeezed into strips from the thin end of the tube, and the thin strips are thrown into the boiling water pot with the squeeze, cooked and fed to eat, and its taste is slightly sour and refreshing. Another method is to ferment the soba noodles into a thick form, chisel some small round holes in a piece of pork haraba (shoulder blade), squeeze the fermented soba batter on the halaba plate, so that the noodles leak into the boiling pot, and the extruded buns are slightly thicker and shorter than the thin noodles, but longer than the soup tubes. In summer, the steamed buns can also be mixed with dog tits (plant names), honey, and sesame seeds as a sweet tooth. This practice is sweet and sour, and the taste is delicious.
Water dumplings, Manchu-style pasta, also known as "drift cake". Soak the yellow rice in the ground noodles. When making it, use warm water and noodles, knead it into a flat circle by hand, and put it into a pot of water to cook, so it is called water dumplings. Because it floats and floats after entering the pot, it is also called "drift cake". If it is used to offer "Foto Mother", it should be made with a full grain of new rice noodles to show sincerity. This can not find an approximation of the accompanying plot.