Most people in Heilongjiang are descendants of Shandong immigrants, and Shandong people brought Qilu culture, including Shandong cuisine. There are also indigenous Manchu food culture and some Russian food culture. The three food cultures meet and merge, and gradually form a unique food culture in Heilongjiang.

The appearance of foreign food culture has also brought brand-new cooking technology and formed a distinctive western food brand. On the basis of maintaining the original style and nutritional components of western food in Harbin, using the special raw materials in Heilongjiang and adding some Chinese cooking skills, Harbin Russian cuisine has gradually formed a unique local cuisine, which embodies the inclusive characteristics of Heilongjiang food culture.

Harbin is one of the cities with the largest beer consumption in China. Harbin is also the city with the largest per capita consumption of bread and meat-filled food in China. Bread has become the staple food of quite a few citizens for three meals a day, and meat-filled foods such as sausage and smoked belly are also deeply loved by local residents. The production and consumption of ice cream (the daily output can still reach more than 1.5 million in winter) are more famous in China.

It can be seen that the catering culture in Heilongjiang is formed and developed on the basis of absorbing the cultural nutrition of many nationalities in various parts of the motherland and the characteristics of western catering culture without losing time. It has its own characteristics, as well as openness and compatibility.

Extended information

Special diet in Heilongjiang

1. "Stewing"

Speaking of stewing, it was invented by Manchu people. The so-called "rotten stew" is to stew meat, various vegetables, vermicelli and bean products together. In the early years, Manchu made a living by fishing and hunting, lived in the wild, and moved indefinitely. There was only one kind of cooking utensils, so naturally they had to stew.

there are eight stews. Beijing people recognize chicken stewed with mushrooms, and pork ribs stewed with beans are also good. It is also quite good to add thin pork slices, vermicelli and day lily with five flowers and three layers to the potato and cabbage. Bairou (blood sausage) is an authentic Manchu dish.

2. Air-dried sausage and pine nut tripe

Air-dried sausage and pine nut tripe are the first products of Zhengyanglou Meat Products Factory in Harbin, which have a history of several decades.

Air-dried sausage is made of fresh pork and pig small intestine as the main raw materials, and then mixed with various high-grade seasonings such as Amomum villosum, Zizkou and Qibiangui. After filling, it is refined by many processes such as airing, air drying and cooking. The prepared air-dried sausage is reddish brown in lean meat and creamy white in fat, dry and soft in quality, more fragrant when chewed, not greasy when eaten, and full of fragrance. It is an excellent wine and dish.

Air-dried sausages also have the functions of expelling wind and cold, warming the stomach and strengthening the spleen, helping digestion and increasing appetite. Because it contains less water, is air-dried meat, and is sealed and exquisite in technology, it has strong corrosion resistance, long shelf life and convenient carrying, and is a convenient food on the journey.

3. "Leba" and "Shayike"

"Leba" and "Shayike" are all Russian-flavored bread, which are the favorite foods of Russians and Harbin people. Leba and Shayike in Harbin are the most famous ones produced by the food factory of Lin Qiu Company.

people's network-a probe into the characteristics of Heilongjiang food culture

longzhiwang-five special food cultures in Heilongjiang.