Many Northeasters also think that Southerners eat coarse grains. Generally, northeast people don't like such a simple way of eating boiled chicken and salted duck. Are these the only two dishes in the south? Is there only stew and vermicelli pot-wrapped meat in Northeast China?
Moreover, people in Northeast China generally don't like that every dish is sweet or all spicy. Exquisite taste should not be distinct and unique, but exactly the same?
Even in the northeast, different provinces and cities have different ways to cook the same dish. Take pot-wrapped meat as an example. Liaoning likes to use tomato sauce as sauce, while Jihei only uses white vinegar and sugar as old-fashioned seasoning. The derivative dishes of pot meat are goo cooked meat (pineapple is the main source of sweet and sour) and smooth meat segment.
Take Jilin Province as an example. Because there are many Korean Muslims in the Qing Dynasty, the food culture has evolved many characteristics, such as the barbecue in the northeast, which is particularly delicious, which is probably the reason why it can be traced back.
Of course, there are also traditional ethnic diets. The most prominent is Manchu Wula hot pot, which uses charcoal-burning handmade copper pot. The soup base is chicken soup made of Ginseng, Gastrodia elata, Lycium barbarum, Cordyceps sinensis and Angelica sinensis. In order to increase freshness, meat dishes must be seafood and mutton slices, and game or beef can also be rinsed. The side dishes are mushrooms, fresh side dishes and sauerkraut.
In addition, there are eight bowls of Manchu-Han banquet, and the northeast dishes extracted separately from Manchu-Han banquet have been deeply loved by the public and spread to this day. Eight bowls are divided into thick and thin, and the thin eight bowls refer to: fried fish fillets, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, shredded Sichuan pork, Sichuan meatballs and loose meat.
The eight bowls are: stir-fried shrimp, stewed shredded chicken, stewed egg soup with crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on. At that time, the eight bowls concentrated on all cooking techniques such as steak, stew, sauce, roasting, stew, stir-frying, steaming and stir-frying.
One of the main cuisines of Manchu-Han banquet is Northeast cuisine.
Let's talk about the delicious food brought by Islam. Steamed dumplings, pies, mutton offal soup and roast leg of lamb ribs are naturally indispensable. Because of faith, Muslim restaurants never sell watered beef and stale beef, and the fillings are all real beef, so there is no need to worry about the ingredients.
Is a northeast barbecue restaurant delicious? It's not just soy sauce tendon, medium-cooked, chicken skeleton and cold noodles. Cold noodles taste cool and elastic, but they are soft and waxy, and they are a perfect match with hot and sour Chinese cabbage, a few pieces of beef sauce, parsley and cucumber, and barbecue. Sticking fish and roasted Taiwan Province needlefish with beer are also classic matches.
In addition, roasted oil noodles, roast lamb's feet, roast pig's feet, roast chicken's feet raw, medium, cooked and roasted breast are all original barbecues in different parts of Northeast China. Coastal areas will also have different roasting methods according to different seafood. Shellfish seafood is original and fresh.
Because it is close to Songhua River and Chagan Lake, the whole fish banquet restaurant is also very rich. Three flowers and one island is the basic set meal, and there are many ways to mix fish and soak raw fish. There is also a special fried fish hair of Hezhe nationality in Heilongjiang Province, which is very suitable for drinking or eating.
Salmon is called salmon in the northeast. Because it is cheaper, the body oil and meat alternate, almost every household will buy fried food with porridge in winter.
There is nothing wrong with the so-called northeast stew. These components need to collide and blend with each other. Instead of putting a lot of spices, let the ingredients complement each other. Tomatoes produced in black soil do not need to rely on white sugar. Cucumber, lettuce and cabbage are crisp and sweet when eaten raw, and the cooking time of each vegetable is different, so there is no problem of overcooking.
Northeast cuisine originated from a branch of Shandong cuisine. This is the mother-child relationship, blood is thicker than water. Some even challenged the separation of mother and son. Do you think this is morbid?
Every famous Shandong cuisine, such as dried squid, silkworm chrysalis, kung pao chicken and spicy shredded pork, is basically available. Based on Shandong cuisine, sea, rivers, lakes and mountains, how can new dishes or unique game delicacies that are derived from this extremely inclusive black land not have their own cooking art?
Really ignorant and fearless.