In this vast land of northeast China, besides the most primitive ethnic minorities, more people come from Shandong, Henan and Hebei? To the east? People. In addition, influenced by the Korean Peninsula in the east and Russia in the north, various food cultures in the northeast are intertwined, making this inclusive land very international in food.
What does Chinese-Russian mixed-race food look like?
Many times, a river and 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.
Just as Russians are keen on online shopping in China and taking express delivery at cross-river sites, many Russian-style eating habits are also popularized and blended in Heilongjiang? Mixed blood? Later, it was branded with the imprint of the Northeast.
What's the most important thing in Northeast China? Mixed-race food? . Of all the Chinese-Russian mixed-race foods, except those from a long time ago? Out of the circle? Canned shrimp in Harbin is one of the favorite foods for children in Northeast China.
Similar to Chinese-Russian mixed-race red vegetable soup, canned shrimp is also based on tomatoes. Canned shrimp is not complicated. Shrimp is wrapped in eggs and flour, fried in hot oil, put into a stewing beaker with tomatoes as the base, and finally add celery, carrots and other side dishes and stew for about an hour.
In the vacuum tank, prawns gradually turn red, releasing a rich and fresh fragrance. After that, the sweet and sour taste of tomato sauce? Step by step? Dip in shrimp meat in a continuous way, so that simple shrimp can be transformed into an international food with mixed tastes. Besides delicacies such as canned shrimp, canned cattle and canned sheep, they also have the same cooking techniques.
If you want to choose a food to speak for Harbin, sausage is probably the first term that comes to your mind. Red sausage, also known as Ridos, comes from Russia, Lithuania? Come all the way? . It was introduced to China from the end of 19, and there is no sausage? Not acclimatized? Instead? Like a duck to water? Combined with the eating habits of Harbin, Qitaihe and Jiamusi, it has become a special food with local flavor.
The rich garlic flavor is the essence of Harbin sausage. Take a bite of smoked sausage coat, and the fat between your teeth and cheeks will be full. At this time, the smell of garlic overflowed and made the whole sausage, all? Smart? Get up. The distinct taste and lingering fragrance broadcast on the tip of the tongue is a life breath that makes the northeast people feel practical.
Because? Mixed blood? Because of this, many Russian cuisines have been divorced from western food in Harbin? Bound? Become a representative of local city food. Da Lieba and Gowasu are typical representatives.
Da Lieba is a Russian transliteration of pie. This bun weighs five pounds and tastes delicious? Europe? . Ever since Ivan, the founder of Lin Qiu Food Company? Ya Kulovic? Dalian was introduced from Lin Qiu and has a history of 100 years in Harbin.
Compared with ordinary bread, the addition of hops makes the stick more fluffy and heavy, and it is heavy and heavy in your hand. Dalian has been baked by basswood, oak wood and other wood, but the outer skin is hard, but the inside is fluffy and soft, and you can smell the fragrance of fruit wood if you smell it carefully.
Gowasu is one of the most common drinks in northeast China. One of the raw materials of this magic drink is porcelain rods. This European-style drink has a strong malt flavor. Compared with Russian sour taste, Gowasu in the northeast is sweeter.
In many regional food cultures in China, pickles are somewhat unsightly. When taking stock of Chinese-Russian mixed-race food, it is hard not to mention the name of Russian pickled cucumber.
Just as pickles in rice porridge are the simplest food in China, Russian pickles are the bottom flavor of Russian life. After this sour taste spread to the northeast, it soon became an ornament on the table of the northeast people. Pickled cucumbers are easy to make. After cleaning, add seasoning such as rock sugar, white vinegar and fragrant leaves for pickling, steam in a steamer for more than ten minutes, then put in a bottle for sealed refrigeration, and ferment for half a month before eating.
In the northeast of Linhai Snowfield, eating meat is one of the ways to supplement calories. In addition to the warm and plump meat, it is accompanied by a piece of pickled cucumber. With the crisp chewing sound, the vegetable juice is slightly sour and poured into the mouth, which is appetizing and greasy.
What if the north of the northeast is? Russian flavor? That's in the east of the northeast. It tastes like kimchi.
In fact, in addition to the Korean peninsula, northeast China is also one of the gathering places for Koreans. Even from a certain point of view, Korean food, which is gradually becoming popular, is an integral part of Northeast food.
Speaking of typical food on the Korean peninsula, kimchi is an unavoidable name. In the northeast, kimchi is called spicy cabbage. Pickled pickles are used in almost cold areas. Various kinds of kimchi are very popular in Northeast China. In the northeast, almost every supermarket has a special counter for kimchi.
Spicy cabbage is beautiful because it is spicy. Pepper, garlic and ginger are the three original flavors of hot and sour vegetables. When pickled, Pak Lei, apples and other fruits are rich in fruit acid, which makes spicy cabbage more crisp and refreshing.
Cold noodles are the main part of Korean cuisine. Different from the cold noodles in the south, Korean cold noodles are mostly made of buckwheat, and the black and yellow noodles are smooth and waxy. About one centimeter thick beef slices, sweet and sour apple slices, and half-cut eggs adorn it. A bowl of cold noodles, how dare you? Man-Han banquet? A sense of richness.
Korean cold noodles? Luxury? Different, Jixi cold noodles have a simple monotony. A small pile of sparse shredded cabbage and a few floating shredded cucumbers are enough to decorate a bowl of cold noodles. Chicken cold noodle soup, mostly made of beef, is clear and slightly fragrant. Add some baking soda to the soup with slight ice residue and serve with bubbles.
In Jixi, cold noodles must be accompanied with cold noodles. Jixi cold dishes are mostly cold dishes. Vegetables, eggs and even seafood in Jixi can be cold, and spicy is the common feature of these dishes. A bowl of authentic Jixi cold noodles, warm noodles, cold soup, spicy, does it count? Have an inner taste? Yes ~
In China, there is no shortage of enema food on the dining table. In the northeast, besides Harbin red sausage and famous blood sausage, Korean rice sausage is also worth a try. In fact, in the production method, rice sausage and blood sausage have the same effect. Pig blood, rice, glutinous rice and vegetables are added to the casing, and the rich taste of the entrance is kind. Taobao? It's an honor.
In Yanbian, Jilin, when rice sausage is cooked, sticks and sauerkraut are often mixed and slowly stewed in a huge iron pot. After several hours of stew, there is a delicious rice sausage soup, which is delicious and attractive. The stewed rice sausage can be directly sliced and eaten.
There is almost no smell of pig blood in the rice sausage, and it is replaced by warm glutinous rice. In Yanbian, when eating rice sausage, it is usually accompanied by a small dish of soy sauce, sprinkled with Chili noodles and chopped green onion. Sweet rice sausage meets salty soy sauce. What kind? A million years later? Very tender.
The three northeastern provinces always appear as a whole.
In fact, in this black land of Northeast China, there are many ethnic minorities such as Manchu, Oroqen, Hezhe, Mongolian and Hui. The integration of different nationalities into a concept also confirms the inclusiveness of Northeast China. The eating habits of different ethnic groups are intertwined in Northeast China, which has become the food memory of all ethnic groups in Northeast China.
As a nation with a long history, Manchu ancestors lived in the northeast for a long time. Due to the long winter in Northeast China, Manchu people make a living by hunting. Hunger-tolerant and high-calorie sweets and meat are the first choice for Manchu people.
Yellow rice cake, sticky, red kidney beans, sprinkled on it. ? In Manchu songs, the appearance rate of sticky bean buns is quite high. Soft and glutinous bean bags are deeply loved by children in Northeast China. The coat of sticky bean bag is mostly made of yellow wheat, seasoned with honey and wrapped with fine red bean paste. In order to prevent adhesion, the prepared sticky bean bags are mostly wrapped with perilla leaves or pear leaves.
The freshly steamed sticky bean bag is golden in color and full of sweetness in the misty water vapor. Gently peel off the cotyledons on the surface of the sticky bean bag, and the herbal fragrance of the cotyledons oozes from the waxy yellow wheat. Take a bite of the sticky bean bag, and the soft sticky bean bag will be pulled out for a long time, and then slide into the cheek with the soft red bean paste, releasing a little honey juice.
In the film and television dramas telling the story of the Qing Dynasty, there are often hot pots. As one of the traditional Manchu foods, hot pot is a common cooking technique used by the ancient Jurchen nationality (Manchu) when hunting for picnics. Get rid of? Bird hotpot? 、? Dragonfly marijuana? Traditional hot pot, such as sauerkraut and white meat hot pot, is more popular in Northeast China today.
Hanging soup is the key to making hot pot with sauerkraut and white meat. The soup of hot pot with pickled cabbage and white meat is generally based on ginseng, gastrodia elata, cordyceps sinensis, Polygonatum odoratum, Ophiopogon japonicus and other natural nourishing herbs, and is cooked for a long time. Then put the pork slices and shredded sauerkraut into the pot, boil and add the ingredients such as blood sausage, vermicelli, mushrooms and shrimps. When the ingredients are cooked, dip them in garlic paste and shallots, and the meat is tender and delicious. This steaming winter is not worth the cold.
Almost all northeastern people have had one? To the east? Relatives in Shandong. Although there is no name of Northeast cuisine in the eight major cuisines, what is the name of Northeast cuisine? Development? However, it is deeply influenced by Shandong cuisine, the first of the eight major cuisines.
When it comes to Northeast cuisine, people will automatically think of pork stewed vermicelli, chicken stewed mushrooms, goose stewed in iron pot and other dishes. In fact, in the daily life of the people in Northeast China, the dishes with high appearance rate are home-cooked dishes such as pork slices and dried pepper beans.
Not the same as pot-wrapped meat? Fundamentalism? The method of skimming black chicken is basically the same, but the side dishes are slightly different. ? Slipped? , is the traditional practice of Shandong cuisine. Is anyone here? Slipped? Our dishes are usually fried first, then dried, and then fried in the oil pan.
Slipped pork tenderloin, spicy green pepper stir-fried, there is an anxious fireworks. Sprinkle some white pepper. The collision of pepper and vinegar makes the taste of waiting for a while and makes the population swell. Ribs? Get up.
Food is life. There are many nationalities and countries in the eating habits of the three northeastern provinces. All kinds of ideas can be accepted and digested, whether mixed-race or local, which is precisely the tolerance and gentleness of the northeast people.