"Baishan Blackwater depends on Xing 'an, and Songnen Duck is the source of Liaorun Woyuan". The northeast is a magical land, which is obviously three provinces, but it is like a family. Northeasters are generous and warm-hearted, Northeast dialect "sweeps the world", and Northeast dishes are salty and sweet. It has a vast territory, surrounded by mountains, rivers, lakes and seas in the northeast, and is known as the "granary in the world", with numerous specialty products.
As a "senior foodie", I introduce 12 kinds of "high-end ingredients" in Northeast China. High-end ingredients refer to good quality in this category, which does not mean expensive, and most people can afford it. When you want to hoard high-quality ingredients, give priority and it is worth hoarding.
First, wild mountain delicacies
There are abundant wild forest resources in the northeast, and many wild plants grow on the mountains, such as ginseng, hazel mushroom, auricularia auricula, Hericium erinaceus and so on.
Ginseng has been a valuable medicinal material since ancient times. It is difficult to find a thousand yuan in many costume TV dramas, but it is easy to see ginseng known as the "king of herbs" in the northeast.
This treasure house in Northeast China is rich in ginseng, which has become one of the "three treasures in Northeast China" and one of the specialties that many people must buy when they go to Northeast China. There are also wild black fungus and hazelnut, which are famous all over the country. After soaking, the auricularia auricula has strong color, good luster and elasticity, crisp entrance and rich gum.
Hazelnut mushroom is known as "the fourth treasure in Northeast China". It is one of the few wild fungi that cannot be cultivated artificially at present, and it is absolutely pure natural food. Hazelnut mushroom is rich in aroma, thick in meat, tender and delicious. The mushroom used in the famous northeast dish "Chicken Stewed Mushroom" is the wild hazelnut mushroom in Northeast China. It's delicious, and no one can refuse it.
Second, auricularia auricula in Northeast China
Auricularia auricula is produced all over the country, but the quality in Northeast China is obviously better. Mountainous areas such as Daxinganling and Xiaoxing 'anling are the producing areas of high-quality auricularia auricula. The northeast is long in winter and short in summer. Auricularia auricula has slow growth, thick ears, good taste, excellent quality and richer nutrition.
The three northeastern provinces have a large number of producing areas of auricularia auricula, such as Dongning in Heilongjiang, Linhai in Jilin and Jiaohe County. These are the largest auricularia auricula production bases in China. It's right to buy fungus and choose the northeast.
Third, northeast kimchi.
Northeasters are obsessed with kimchi, which generally refers to spicy cabbage. Winter in the northeast is particularly long and cold, and everything outside the house will freeze into ice. In order to spend the winter, kimchi has become a necessary food that can best represent the characteristics of Northeast China. Generally speaking, Chinese cabbage will be preserved and stored in the cellar after harvest in autumn.
In the past, traditional families in Northeast China had money but no money, so there were two things at home, one was a pickle jar, and the other was a big stone pressing pickles.
Fourth, Goubangzi smoked chicken.
There are "four famous chickens" in China, such as Dezhou Braised Chicken, Daokou Roasted Chicken, Fuliji Roasted Chicken and Goubangzi Smoked Chicken, which you may not be familiar with. This was delicious during Guangxu period.
Carefully produced, with 16 procedures, smoked chicken is bordeaux in color, crystal clear, delicate and fragrant, very delicious, and it is not easy to buy in other places. One of the specialties in Northeast China, Northeast China must eat.
Five, Harbin sausage
Hal ice sausage is the representative of northeast sausage. Although it originated in Europe, it has gradually become a standard northeast specialty in Heilongjiang and even in the hearts of all Northeast people after taking root in Harbin. During the Spring Festival, a plate of sausages should be placed on the dining table. When working and studying outside, you should also bring some sausages to share with your roommates, and then leave some for yourself.
The smoked sausage is full of woody fruit flavor, crisp and firm at the entrance, full of meat flavor, and the fat in the sausage is filled with oil flavor. The garlic and pepper scents hidden in sausages gradually spread with chewing again and again, and spread in the mouth. The layering of the fragrance makes people unforgettable after eating.
Six, Wuchang rice
In Northeast China, the black soil is fertile, and the best rice in China has been cultivated, among which Wuchang rice produced in Heilongjiang is the most famous. Wuchang rice planting environment is superior, not only the soil is fertile, but also the irrigation water is composed of mountain spring water and alpine snow water, which makes rice accumulate a lot of nutrients.
Wuchang rice is full of grains and white and transparent in texture. After steaming, the rice is fragrant and shiny. It tastes soft, fragrant and sweet, so delicious that people are reluctant to leave. However, even if the rice steamed from Wuchang rice is really left, it will not come back to life, which is also one of its great advantages. People who have eaten Wuchang rice will basically become its "loyal fans".
Seven, hazelnut
Nuts are the best snacks for many people. No matter chestnut, walnut, almond or pistachio, they are all delicious and nutritious. In Northeast China, hazelnut, as one of the four nuts, is the most popular among people. On holidays, it is necessary to prepare some to entertain guests on the coffee table. Northeasters all say that "eating hazelnuts is not fragrant", which shows the position of hazelnuts in the hearts of Northeasters.
Northeasters love hazelnuts, because hazelnuts produced in the northeast are delicious. Although the pure domestic hazelnut particles are small, they are brown and bright. The peeled nuts are round and full, with a natural aroma, mellow taste and rich flavor. In addition, there are a large number of "Corylus heterophylla" imported from Europe in the northeast of China. Nuts are big and black, smooth and sweet, and delicious.
Eight, frozen pears
Frozen pear is one of the essential fruits in winter in Northeast China. This dark frozen pear will appear on the fruit stalls in the three northeastern provinces on time in the cold winter. Northeast China is rich in products, but also rich in various pears, such as pointed pear, Gai Hua pear, Nanguo pear, autumn Pak Lei and so on.
In the past, fruit preservation technology and storage and transportation conditions were backward, so we could only use the outdoor temperature below zero as a "refrigerator" to freeze fruits. Pears rich in autumn became the first choice for frozen fruits in winter.
Frozen pears can stand out from many frozen fruits because they will not affect the taste and taste sweet and juicy. Especially after staying in the heating room for a long time, eating greasy meals is like drinking sweet honey water and eating white pulp, which is soft and refreshing. After eating the first one, I miss the second one.
Nine, Liaoshen
Northeast China is rich in delicacies. Liaoning in the three northeastern provinces borders the Yellow Sea and Bohai Sea in the south, and there are all kinds of fish, shrimp and shellfish. It is a veritable seafood province. When it comes to seafood in Liaoning, we have to mention sea cucumber, which has a long history. "Compendium of Materia Medica" records that "sea cucumber is produced in Liaodong Bay with good texture". Although sea cucumber is also produced in the south, it is a little worse than Liaoshen in the north.
Liaoning has deep seawater and low water temperature, and the growth rate of sea cucumber is relatively slow. In addition, there are many reefs and dense seaweed in the sea, which provides more nutrients for Liaoshen. The harvested sea cucumber has thick and smooth skin, long and sharp thorns and few impurities in the body. After cooked, Liaoshen is full of meat, chewy and chewy, full of umami flavor and excellent flavor, and its nutritional value is needless to say.
Ten, cold noodles
There are frozen pears in the northeast in winter, and there must be cold noodles in summer. The summer without cold noodles in the northeast is incomplete. Northeast cold noodles are divided into three groups, namely Liaoning Xita cold noodles, Jilin Yanji cold noodles and Heilongjiang Jixi cold noodles.
There is not much difference between the three kinds of cold noodles, but the taste and side dishes are slightly different. The cold noodles in Xita are salty, salty soup mixed with soy sauce, plus freshly squeezed cold noodles, served with sauce beef, spicy cabbage and Chili noodles, which are salty and spicy, cool and carefree.
Yanji cold noodles are the "originator" of cold noodles. It is made by stewing beef and beef bones into soup, adding cooked buckwheat noodles, sugar and rice vinegar, adding side dishes such as beef, pickles, eggs and cucumbers, and adding two pieces of apples and pears. It tastes sweet and sour, and the soup is delicious.
Jixi cold noodles are simplified, and a bowl of clear soup and sauce noodles is served. There are only cucumbers, eggs and pickles left in the bowl, but there are several plates of beef, platycodon grandiflorum and kohlrabi mixed with spicy oil when eating, which are both noodles and vegetables.
Xi。 bushmeat
Velvet antler is one of the "three treasures" in Northeast China, and venison is also a "high-grade delicacy" on the dining table of people in Northeast China. Changchun, Jilin Province is the largest sika deer breeding base in China so far, and is known as "the hometown of sika deer in China". Therefore, venison is created by various delicacies in Northeast China.
Liaoning people are good at skewering meat, so they skewer venison, and the roasted venison skewers are salty and delicious. Venison with honey sauce produced in Yichun, Heilongjiang Province is fresh, tender and sweet, and can be eaten for a long time.
Jilin even makes venison into a venison feast, which includes delicious shredded cooked venison, delicacies and game, Jin Lu Buddha jumping over the wall, braised venison, venison steak soup, braised venison and so on. The taste of northeast venison just confirms what Yuan Mei described in "Suiyuan Food List" in Qing Dynasty: "Venison is not easy to get, but its meat is tender and fresh on it". If you really want to taste delicious venison, the best choice is venison produced in the northeast.
Twelve, northeast sticky corn
Not only rice is good in Northeast China, but also corn is of high quality! In Qiqihar, Heilongjiang, there are not only square dances, but also the famous sticky corn in the northeast. As the name implies, sticky corn tastes fragrant, tender, sweet and sticky.
Street vendors selling boiled corn and corn used in fast food restaurants are mostly sticky corn in the northeast. Cooking methods are not fancy, just cook, and win reputation by the quality of ingredients.
In addition to the eight specialties mentioned above, there are many specialties in Northeast China, such as abalone, rhubarb clams, oysters and so on. Dried pine nuts and pecans; Soybean, black corn, yellow rice, etc.
Strawberries, mushrooms, cherries, gourds, etc. in fruits; And special foods such as sauerkraut, Dalian, soy sauce, blood sausage and Gowasu. If you have the opportunity to go to the Northeast, you must try these Northeast specialties and feel the "charm" of Northeast specialties!