The winter in Heilongjiang is cold, but the cold natural conditions greatly enrich the ice and snow food here. The ice and snow food in Heilongjiang is oily but not greasy, fresh and delicious, crystal clear and nutritious. The unique taste contains the cultural characteristics of the northern ice and snow, which is an indispensable part of the northern ice and snow culture.

1 Jixi cold noodles

In Jixi, there is a diet that has been loved by the public for decades. Even when the "city flower" and "city emblem" are always difficult to produce, this diet has openly become a "market food", which is Jixi cold noodles.

No.2 Jixi spicy dish

Jixi spicy, also called cold noodles, is developed from Korean traditional spicy, because you can't eat without cold noodles.

No.3 Qiqihar barbecue

There are many barbecue shops in Qiqihar, and some Qiqihar people have their own barbecue utensils at home, so relatives and friends can get together for barbecue. The main character of the barbecue is beef, as well as roasted vegetables, clams, roasted sweet potatoes, onions and squid. Seasonings for barbecue include cumin, sesame, red pepper, peanut flour, black pepper, monosodium glutamate and salt. Different dipping materials can be selected by yourself.

No.4 Harbin sausage

The most classic food in Harbin is red sausage and dried sausage. Sausages originally came from Russia. The most common, famous and traditional sausage flavor is "Lidos" flavor (that is, garlic flavor, good wine, with "Gowasu", it tastes great! )。 It can be caught in a big bar and is a very important meat variety. Sausage can be eaten directly. If you hold it in your hand, you will catch it! Don't panic, it's not dirty, it's a thin layer of charcoal ash on the sausage surface. Sausages are smoked with old fruit trees growing in Daxing 'anling. Smoked sausages will be covered with an invisible layer of fruit charcoal ash. When eating, you should also eat the skin, which is the real sausage flavor-that is, you should eat a little Shan Ye cola flavor!

No.5 shazhu cuisine

During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish, and the raw materials of blood sausage and fat meat made of sauerkraut are all together. If you want to eat big fat, you have to cut it into pieces, put it in a pot, cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish reached the city, the restaurants in the city added an extra process and used enough materials.

No.6 roasted cold noodles

There are three kinds: roast, grilled and fried, with different tastes. Iron plate and frying are very popular. Grilled cold noodles are low in cost and delicious, but eating too much is not good for the gastrointestinal tract. In the early stage of cold noodles, ordinary cold noodles are used, and in the later stage, special cold noodles are used (thinner and softer than ordinary cold noodles on the market, and need not be dried after processing), which is soft and can be eaten directly.

No.7 Harbin Chang Gan

Harbin's sausages are also famous for a long time. Intestines, as the name suggests, are made by air-drying filled intestines. It is slimmer than sausage, and its appearance and making method are similar to those of Cantonese sausage, but it can be eaten raw, and sausage must be cooked before eating. Dry sausage tastes a bit like sausage, but it may be more salty because it is a northern delicacy. Hard and tough, very chewy, recommended as a snack.

No.8 Demory dun live fish

Named after its place of origin, Moliis Town, it is one of the four largest stews in Northeast China, with live carp or crucian carp, vermicelli, white meat and other ingredients. It tastes delicious, and the fish is fat and tender, not fishy or greasy. Demoli is a small town not far from Harbin. The driver who pulled coal for Harbin arrived there, just at noon, and he was eating in the town. The store took live fish from the river not far away and stewed it with tofu and vermicelli just made in the town. Delicious and affordable, it's famous now.

Stewed beans with No.9 sparerib

According to legend, Huang Taiji marched eastward to Chahar and rested in a village. Seeing so many officers and men coming, the villagers didn't have enough pork to eat, so they picked the ribs and stewed them with their own beans. Huang taiji happily cooked it for the officers and men and told the villagers that if he came back with a great victory, he would reward them. Soon, he returned victorious and fulfilled his promise. This dish is one of the four traditional stews in Heilongjiang.

10 pine nut tripe

Pine nut tripe is a famous product of Zhengyang Building in Harbin, which belongs to flavor products. Delicious, fragrant and delicious, no pine oil smell, no sticky paste, no chewing.

No. 1 1 Kedong sufu

Kedong sufu is a kind of bacterial fermentation, which is different from Mucor fermentation. Its products have the characteristics of bright color, delicate and soft texture, long taste and special fragrance. Kedong sufu is unique in the forest of sufu, so it enjoys a high reputation in the whole country and is a unique brand-name fermented food in Heilongjiang Province.

No. 12 Jingbohu flavor fish banquet

Jingbo Lake is rich in pollution-free green lake fish, including more than 70 kinds of crucian carp, mandarin fish, red tail and fat head, which are delicious and tender. The famous fresh fish dishes in Jingbo Lake include braised crucian carp, steamed mandarin fish, dry fried red tail, sweet and sour carp, stewed fat beef and so on.

NO. 13 chicken stewed mushrooms

Stewed mushrooms with chicken is a traditional dish in Harbin. In the cold winter, the guests arrived and the festival arrived. The domestic hens stewed with hazelnuts and vermicelli, and the aroma was smooth and pleasant.

14 sauce bone

Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. All these raw materials have a common feature, that is, they can withstand long-term stewing and the meat will not be burnt to death. Among them, pig spine is the most popular, because it tastes softest after stewing, and it is more interesting to chew.

15 yellow rice cut cake

Yellow rice cake is made by grinding sticky yellow rice into flour, adding yeast for fermentation, and steaming it with red beans and jujube in a steamer. This product tastes soft and sweet, and its color is yellow and red. Can be used as a staple food on credit, eat rice cakes in the New Year, and have a high meaning every year.

NO. 16 Tongjiang Hezhe sashimi

The Hezhe population in China is only 1.400 (1.982), mainly distributed in Tongjiang County, Raohe County and Fuyuan County of Heilongjiang Province, living along the river. Fishing and hunting economy is the main source of their life. Their food is mainly fish, and they have a skill in cooking fish dishes.

17 northeast face lift

Chili pepper in Northeast China is a well-known snack in Northeast China, which is deeply loved by consumers because of its softness, refreshing taste and delicious taste. At present, there are two main production methods of face lifting in Northeast China, one is manual production and the other is mechanized production.

18 # meat on fire

The water surface and oil surface are combined to make skin, and seasoning is put in diced meat. Wrap it in chess pieces and bake it. Small and golden, crisp and salty.

19 Northeast Zandou Bao

Nowadays, it is rare to eat authentic bean buns in Heilongjiang. Now they are all wrapped in glutinous rice, and the taste is not as good as before. In fact, bean curd is a kind of winter food made by grinding yellow rice into powder, filling beans inside and steaming in a large pot.

No.20 dishan line

Dishanxian is a common dish in Northeast China, and the method is simple. The taste of Radix Rehmanniae belongs to home-cooked flavor, and the practice belongs to cooking. The details can be adjusted according to your own taste habits. The main ingredients are potatoes, eggplant and green peppers. There is a stir-fry and a stew ",two practices.

No.21spiced beef sauce

Sauced beef is one of the most distinctive dishes in China cuisine-Northeast Caicai cuisine.

No.22 pork stewed vermicelli

Pork stewed vermicelli is a specialty of Harbin and even the whole northeast. Pork vermicelli is stewed with the old soup of meat and bones cooked when killing pigs, as well as stir-fried pork belly and vermicelli, which are rich in aroma and bright in color and are excellent food in cold winter.

No.23 fried triangle

Triangular bombing has a history of 100 years. The noodles are crisp but not hard, and the taste is fragrant and delicious. In the past, the shouts of "Fried, Trigonometric Wow, Shrimp and Leek Stuffed" were often heard on the streets of Beijing. There are two kinds of stuffing: meat stuffing and vegetable stuffing. The bombing triangle in the same place is the most famous.

No.24 fried pork pickle powder

Sauerkraut is a major specialty of Heilongjiang, which is called "shrinking cloth knot" in Manchu. It is difficult to eat seafood and vegetables in Heilongjiang for about half a year. Therefore, in winter and spring, people mainly rely on hoarding vegetables and pickles for a living. People often stir-fry with local vermicelli and sauerkraut. This practice is very common, well-known in Heilongjiang, and enjoys a high reputation throughout the country.

No.25 pancake

Pancake evolved from jiaozi, which is a traditional flavor food in Heilongjiang Province. This kind of pancake is simple to make and rich in nutrition.

No.26 white meat

Cut the cooked pork into rectangular thin slices, wash the sauerkraut with water, cut it into filaments and stew it with water vermicelli. It is one of the most distinctive northeastern dishes in Harbin. It has the characteristics of fat but not greasy white meat, tender vegetables and fresh soup.

No.27 Damaha (black and red) fish roe

Salmon seed is a valuable product in Heilongjiang province. Black fish eggs are eggs laid by sturgeon, and red fish eggs are eggs laid by salmon. Fresh fish eggs are salted. Salted fish eggs are rich in nutrition and are deeply loved by people at home and abroad.

No.28 Zhuheba elbow

He Zhuhe roasted elbow is a dish handed down from the ancestors of founder county people. It is cooked with 28 kinds of alpine herbs and plant seasonings. Fat but not greasy, thin but not silky, color and fragrance are integrated, which makes people feel delicious.

No.29 wotou

Wotou has a history of over 300 years. In the past, poor people couldn't afford white-flour steamed bread, so they made corn flour into dough, but it was not easy to cook, so they made it into a cone, the size of a fist. Because there is a hollow nest at the bottom, it is called Wowotou, so it is named.

No.30 dried vegetables braised pork

Braised pork is evolved from traditional pork. In Heilongjiang, the Spring Festival is often the coldest time of the year. When there is no refrigerator, people often cut cooked meat into large pieces, put them in bowls and bowls, cover them tightly and put them directly in the ice and snow. When they want to eat, they will take them back, put them in a pot to melt the ice and steam them thoroughly. The pork made in this way is not only delicious, but also delicious.

No.3 1 Liu Yaohua

It evolved from the traditional dishes of Heilongjiang Province, fried tripe and fried double flowers. This dish pays attention to knife skill and heat. The spatula is deep and impenetrable, the blade is even, the heat is just right, the operation is fast, and the dishes are crisp and tender. But the spatula is cooked quickly, tastes accurate and the finished product is beautiful.

No.32 potato roast beef

/kloc-Cuisine introduced into Harbin from Russia in the 0/9th century. This dish is colorful and nutritious. Beef is tender, smooth and mellow, and potatoes melt in the mouth. It is not only a necessary dish for restaurants of all sizes, but also a good choice for family dining, especially for winter tasting.

No.33 white pine salmon

There are many kinds of dishes made from salmon in Northeast China, and "white pine salmon" is just one of them.

No.34 stewed Australian flower fish

The fresh fish of boiled fish and the meat flavor of chicken soup are blended together, and the fragrance is overflowing. Pure white soup greatly increases people's appetite, accompanied by fresh and tender fish. It's really a famous dish in Northeast China, and it's delicious.

No.35 Liu Haoya Potato Soup

Artemisia annua, alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc. , a perennial herb of Compositae, whose tender stems and leaves are edible. Field collection is usually carried out in May-June. After harvesting, blanching with water to remove bitterness, then frying, dipping in sauce or making soup is a traditional food for reducing fire in summer in Heilongjiang.

No.36 Mingshui rice cake

As a kind of food, rice cakes have a long history in China. The rice cake is delicious, sweet and mellow, and has a strong historical flavor.

No.37 braised chicken with scallion oil

Heilongjiang local homely traditional dishes.

Longjiang 38 bracken sea rice

Longjiang Porphyra Pteridium aquilinum is a northeast dish. The main raw materials are Pteridium aquilinum and shrimp, which are delicious and the technology is blanched.

No.39 honey venison

Venison is an exotic game with tender meat, delicious taste and rich lean meat. Venison with honey sauce is a local specialty of Yichun.

No.40 Jingbo shredded carp

Sliced carp in mirror park is a traditional dish by the lake, which is made with exquisite craftsmanship. Cut the fresh golden carp alive with a sharp knife and take its ribs.

4 1 steamed crucian carp

Founder county is the base of crucian carp in China. "Wuchang fish in the south and Fangzheng crucian carp in the north", steamed crucian carp is unique in the country.

42 haodoujie braised pork

Heilongjiang province is rich in soybeans, and there are many kinds of bean products made from soybeans, among which dried beans are eaten more. Traditional dishes include chilli dried tofu (stir-fried chilli dried tofu), Geliahao (stewed dried tofu with big tofu) and pickles (dried tofu rolls, shredded onion, etc.). ), baked tofu rolls, chicken soup dried tofu, smoked tofu rolls, vegetarian chicken tofu, etc.

No.43 zui fish

Drunk fish, deep-processed products of freshwater fish, selected fresh fish, refined by adding Shaoxing wine (distiller's grains) and spices extracted from pure Chinese medicine secret recipe, with fresh and tender taste. Drunk fish is hard and greasy, has a unique taste and is easily loved by people. ;