First of all, geographically speaking, northern cuisine. Northern cuisine is based on the vast area north of the Yellow River Basin, and North China, Beijing, Tianjin, Northeast China, Inner Mongolia, Shanxi and Shaanxi are all within the scope of northern cuisine, with Shandong cuisine as the main one of the four major cuisines. I always feel that this northern dish is more pure as it goes north. Here, I would like to introduce some typical northern dishes that we northerners are proud of, familiar with and love to see.
Of course, pasta, beans, pork and mutton are the main home-cooked dishes in Northeast China.
In the cold winter in the north, every family will buy winter vegetables together at a fixed time every year, mainly Chinese cabbage, radish and so on. Chinese cabbage is used to continue the winter, or to pickle unique sauerkraut. Radish can be used for filing soup or pressing meatballs. Potherb mustard can be pickled into small dishes and cut into pieces from the jar before each breakfast. That side dish tastes best with white rice porridge (we call it porridge). Speaking of potherb mustard, we have to say that potherb mustard stewed tofu, lard, hot pot with onions, Jiang Mo shredded pork with tofu in the iron pot, and finally put a small piece of potherb mustard stew. Before the pot is boiled, it will smell.
We also have many home-cooked practices about Chinese cabbage, which lasted all winter. First of all, we can wash it out of water, add the corresponding seasoning and put it in the jar. Finally, we put a big stone at the jar mouth and pickled it into sauerkraut. Almost every household in the north will pickle in winter. When you want to eat, you will take out a tree and stew it with meat, tofu or vermicelli. It is bright and sour.
Stewed cabbage vermicelli (pronounced e) is a very enjoyable dish to read. In northern home cooking, vermicelli can be put in any dish, such as pork stewed vermicelli, cabbage stewed vermicelli, sauerkraut stewed vermicelli and bean stewed vermicelli. Huimian Noodles, a refreshing Chinese cabbage, is a rare treat for northerners who are used to eating fish.
Spicy cabbage. Northerners seldom eat spicy food, but they seem to have a soft spot for spicy cabbage. Every winter, people also pickle spicy cabbage, but it is not as common as pickled cabbage. Pickling of spicy cabbage can be described as a homely flavor, and the most authentic one belongs to the spicy cabbage made by our old neighbor and a Korean family. Delicious and refreshing, the spicy taste has just arrived. Every year, my uncle will help to contract their cabbage, so that our family can eat authentic spicy cabbage all winter.
After talking about several northern dishes, we can conclude that northern dishes seem to be famous for stews. When it comes to northern stews, we have to say this dish. Stew potatoes, beans, eggplant, vermicelli and meat together, or you can stew everything you think in it. This is the name of stew.
There is also a soup, which my mother used to make, to warm the stomach and dispel the cold. I don't know the name, just call it stew. Shredded kohlrabi (cabbage), shredded potatoes, a can of pork or beef, and vermicelli are essential. It is more delicious to stew them in the same soup. A bowl of stew and a bowl of rice is a meal.
There are many ways to make sweet potatoes in the north. Sweet potato millet porridge is a good porridge for warming the stomach, with a little sugar in it, which was often drunk when I was a child. Put a bowl on it, sit on the table and drink with a small spoon, not necessarily which spoon will scoop up a sweet potato and have a sweet drink.
Drawn sweet potato is also a delicious northern dish. The best time I ate was in Harbin. This is 8 yuan, a plate full of steaming syrup, next to a small bowl of water. When eating, I need to dip the sweet potato in the plate. The key is to hold the long shredded pork soup when I was a child with chopsticks. The longer I pull, the more delicious the chef's food will be. Of course, I can't eat bitter in syrup and then dip it in.
Stewed blood sausage with white meat is a typical pig-killing dish, that is, when there is a major festival in the northern countryside, pigs and sheep should be slaughtered. It is said that fresh pork is inedible, probably because it is too fresh. After the meat is quiet, it can be made into Sichuan-style pork, braised pork, meat dipping sauce, etc. Pig blood can be made into canned blood sausage. When it is quiet, cut it into pieces and cook it with white meat in a cabbage pot. It is delicious. Blood sausage can also be steamed and dipped in garlic sauce. Every piece and every bite is worth remembering. It is said that eating blood sausage also has the effect of clearing stomach.
Mushrooms are abundant in the north, and Hericium erinaceus, Coprinus unguiculatus and mushrooms are all delicious. Stewed mushrooms with chicken is also a special dish in the north. A fresh chicken, a handful of mushrooms and a vermicelli can make a very good chicken and mushroom stew. This dish is extremely rich in nutritional value and is a delicious dish to drink with soup.
The cold in the north urges us to eat instant-boiled mutton every once in a while. Instant-boiled mutton is a specialty of Beijing, but both Inner Mongolia and Beijing cuisine belong to the northern cuisine. In addition to a few decent "Donglaishun" and "Huangchengma", you can also eat authentic shabu-shabu in your own home. In the supermarket, you can eat special shabu-shabu bottom materials, such as several Jin of mutton, chrysanthemum, vermicelli, beef throat, Flammulina velutipes, fish balls and even shrimps, fish and crabs. The materials are easy to make and the fans are strong enough.
The staple food in the north is mainly pasta, which is not as fancy as that in the south, but it looks more intuitive and tastes more real. The main products are steamed bread, scallion oil roll, corn cake, scallion oil cake, hanging furnace cake and so on. I won't list them one by one.
Speaking of food and staple food, I also mention the wine in the north. What impressed me the most was the soju my grandfather drank, which I secretly tasted. It's spicy but warm. Another point is that northerners despise drinking alcohol below 52 degrees.
In fact, there used to be a good northeast restaurant in Dalian called "Eight Bowls". I remember the dishes there were all packed in bowls, which were very fragrant and delicious, comparable to the stew at home ... Only later did I know that it was "yellow" (closed down), and I couldn't figure out why such a delicious restaurant was yellow. It was not until I wrote this article that I realized that the restaurant cooked authentic northern stew, which we usually do.
A table of home-cooked dishes, a pot of soju, a few cakes, and a northerner's meal. It's fun for a family to sit together and eat steaming stew, so we'll come to the north for the holidays, because the festive atmosphere here is strong, and the most important thing is the northern food with deep feelings.
Characteristics of Northern Cuisine
Northern cuisine is based on the vast areas north of the Yellow River Basin, North China, Beijing and Tianjin, Northeast China, Inner Mongolia, Shanxi and Shaanxi.
The region belongs to the northern cuisine, which is based on Shandong cuisine, one of the four major cuisines.
Beijing-Tianjin cuisine is the abbreviation of Beijing cuisine and Tianjin cuisine. As early as the pre-Qin period, there was a viceroy in Beijing, and Zhou Wuwang named Zhao Gong Beiyan, that is,
The land of Jixian county in the old youzhou. Since the excavation of the Beijing-Hangzhou Grand Canal in Sui and Tang Dynasties, Tianjin, as the intersection of the Grand Canal and the Haihe River, caused the Middle Ages.
A relatively prosperous agricultural economy; In A.D. 1404, Ming Chengzu built a city here and stationed troops, giving it the name Tianjin, which accelerated the urbanization process here as a city.
The economy has emerged. The Book of Qi Yao Min written by Jia Sixie in the Northern Wei Dynasty discussed in detail the raising of livestock and poultry and the planting of fruit trees and vegetables in the middle and lower reaches of the Yellow River.
Pei, it shows that Beijing and Tianjin are rich in raw materials for making diets.
The formation of Beijing cuisine should be after the Song and Yuan Dynasties. According to official records, the Song Dynasty made detailed regulations on feasting, giving candied fruit and drinking in rural areas. At the end of Liao and Jin Dynasties, in Xu.
In many ways, it absorbed the etiquette of the Han nationality, thus promoting the customs integration between the Han nationality in Beijing and the Manchu and Mongolian minorities. Jin Yuan Zhi
Both the Jurchen and the Mongols in the world once established their capitals in Beijing. After the 7th century, many Hui people moved here, forming Beijing.
Historical situation of multi-ethnic areas in this region. In most parts of the Yuan Dynasty, that is, Beijing, there were various flavors suitable for businessmen of all ethnic groups.
Restaurant Beijing's famous barbecue was once called "tent food".
During the Ming and Qing Dynasties, Shandong cuisine occupied an important position. Shandong cuisine entered Beijing from the Ming Dynasty. After more than 600 years of development and evolution, it has completely adapted.
Beijing people's taste. With the guidance and help of scholars and officials in past dynasties and the hard work of chefs, the original Shandong cuisine has gradually evolved into a skill.
Fan, taste authentic Beijing-style dishes. At present, there are many famous dishes in Beijing, such as sea cucumber with onion, diced chicken with soy sauce, mullet egg stew, Chinese cabbage and so on.
, pickled fish, casserole Sandan, hibiscus chicken slices, dried winter bamboo shoots, etc. , all from Fengze Garden, Quanjude, Cuihua Building, Dongxing Building, Taifeng Building,
Tongheju, Cheap Square and other famous Shandong restaurants.
In the early years of Kangxi, the minister yamen of water transport tax, salt patrol and imperial envoy moved from Beijing to this place, and the number of officials increased, and the commerce and catering industry developed, which caused the most.
Early large-scale restaurants operated dishes based on local folk dishes and absorbed the essence of court dishes in Yuan, Ming and especially Qing dynasties.
Characteristics of Tianjin cuisine. Especially in the tenth year of Xianfeng, Tianjin was turned into an open commercial port with Zhili Governor's Office, Beiyang Trade Minister and eleven consuls.
After yamen and dozens of foreign firms, a large number of foreign capital was introduced, and the national bourgeoisie began to rise and the catering industry reached its peak. Use "eight"
Large-scale high-end restaurants represented by "Dacheng" also have many kinds of restaurants, and some special dishes and famous folk snacks have responded to the market, such as
Tianjin Big Twist, Goubuli Steamed Buns, Ear-shaped Fried Cake, jiaozi, Pot Stickers, etc. Qingzhen cuisine was in Beijing in the seventh and eighth centuries, and the Hui nationality was in the north.
Settled in Beijing, AD 1279, the Yuan Dynasty established the Imperial Capital in Beijing, and the Hui people's diet began to spread. After nearly 700 years of development and change, it has gradually become Beijing.
It is recognized that many Muslim restaurants, such as Barbecue Season, Donglaishun, Ruizhenhou, Garden and Xuan, have been settled in Beijing for decades or even hundreds of years.
Authentic cuisine in Tianjin is represented by "Twelve Embraces". Palace cuisine originally came from the folk, and it was more refined in material selection and processing after entering the palace.
Moreover, in terms of dishes and supporting tableware and utensils, it has added the characteristics of the court. After returning to the folk, Gongting cuisine has become the most popular dish in Beijing after many practices.
Typical dishes.