Characteristics of Northeast Cuisine

Characteristics of 1

Northeastern cuisine, not limited to details, has the temperament of the Northeast. Northeast cuisine also combines the advantages of some court dishes and Han diet, using northeast specialty raw materials and pure green food raw materials. Many dishes are tender but not raw, thorough but not old, rotten but not old, or crispy outside and tender inside, with mellow taste and rich and affordable dishes.

The formation process of Northeast Cuisine has also integrated some characteristics of other cuisines in China and Han diet. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color, fresh taste and crisp fragrance. Its cooking methods are good at frying, frying, roasting, frying, steaming and stewing, and its main characteristics are slippery, fried, sauced and stewed. Northeast cuisine pays attention to bold eating and enjoys itself, so it is full of color, flavor and taste. It is generally believed (in fact, it is not accurate) that the representative dishes of Northeast cuisine include white meat and blood sausage, braised pork, Northeast stewed meat, one-sided meat, stewed hazelnut mushrooms with diced chicken, roasted bear's paw, shredded sweet potato, sauce bone, and pork-killing dishes. The pickled cabbage that the northeast people like to eat and the pickles dipped in soy sauce with vegetables are also a major feature that distinguishes Northeast cuisine from other cuisines.

Two main flavor types

Salty taste is the most widely used in northeast cuisine. Compared with the south, it is salty.

Yang is heavier, which can be roughly divided into two types according to its intensity.

Light and salty

(1) Features: moderate saltiness, light and pleasant, highlighting the original flavor of raw materials.

(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, cooking wine, onion, ginger, pepper water, soy sauce, etc. The specific functions of various condiments are: refining salt to make it salty; Umami flavor of monosodium glutamate auxiliary raw materials; Soy sauce color matching, and auxiliary salt to adjust the salty taste. Other seasonings have the functions of refreshing, enhancing fragrance and reducing odor.

(3) Scope of application: This fragrance is suitable for raw materials such as chicken, duck, tenderloin, fish and shrimp, vegetables and so on, which are delicious and have no peculiar smell. This flavor is suitable for all seasons, especially in spring and summer, and is suitable for frying, boiling and frying dishes.

(4) Representative dishes: fried tenderloin, fried chicken slices, crispy tenderloin, fried fish slices, fried pork slices, shredded pork with vegetables, fried melon slices with meat, etc.

(5) Modulation method: the amount of refined salt should meet the needs of the taste of dishes, and it should be light. The amount of refined salt and monosodium glutamate should not mask the umami taste of raw materials, but should highlight the original taste of raw materials. The amount of other seasonings should not be too much to highlight its taste.