It belongs to the dragon dish, but it is not among the eight major cuisines in China. Why is it called "Longpancai"? Both the old eight cuisines in China and the new eight cuisines in China are named after the abbreviations of provinces or cities. Because there is no brand cuisine in our province, dishes have long been called Northeast Cuisine. Although it was once called Longjiang cuisine, it always felt awkward. We couldn't call it "black cuisine" and finally decided to call it "dragon cuisine". The definition of "asparagus" is tentatively defined as green, nutritious, healthy and safe, and it has reached a high level in color, fragrance, taste, shape, container and food environment. As a traditional food in our province, the origin of "long dish" originally occupied a place in China's food culture, and its technical strength should not be underestimated. Eating habits have generally gone through the stages of raw food, cooked food, seasoning and even more refined. As early as 3000 years ago, the ancestors of Baijinbao in Zhaoyuan County learned to store grain to adjust the surplus and shortage of grain in four seasons. Xianbei, Qidan, Mongolian, Jurchen and Manchu, descendants of East Lake living in Longjiang area, once entered the Central Plains with their intelligence and strong physical strength, forming a unique food culture atmosphere. Xianbei people moved south, bringing Longjiang food culture to Inner Mongolia and northern Shanxi. Unfortunately, it is difficult to find the relevant information of Longjiang food culture at that time. During the Liao and Jin Dynasties in 907- 1234, tableware containing meat and other foods appeared. Raw materials include pigs, cattle, sheep, chickens, rabbits, fish, toads, fish eggs and other animals. And it's also burning, roasting, steaming, stewing, frying, frying, frying one after another. The modern catering industry in our province combines the excellent catering culture from all over the country, but it still retains the characteristics of simplicity, nature, ecology and purity of the food in the hometown of Jinyuan. The main techniques and techniques of cooking dishes are boiling, stewing, frying, raw and cold, and gradually formed a unique "long dish". There are five kinds used in catering industry: exotic, fresh, clear, tonic and pure. Judging from the connotation of food culture, Heilongjiang Province has made outstanding contributions to the catering industry in China: it took the lead in compiling the "Longjiang" menu in the country; The first to set up a culinary department in a university; Organizing the selection of cooking technicians for the first time; The first was appointed as a cooking professor; First published modern Chinese fast food books. Regrettably, the dishes that represent the regional characteristics of Heilongjiang Province so far are not among the national famous dishes. Because we don't have brand dishes, we lack the induction, summary, refinement and sublimation of excellent dishes. This has caused people's misunderstanding of "long dish" for a long time. They often think that "long dish" is a cauldron dish with four stews and five sauces. Isn't it just a popular dish and an ordinary dish? It is actually a misunderstanding that there is no boutique and no characteristics.