The diverse cultural fusion of Kanto cuisine provides extremely rich soil. In addition, the Kanto region is rich in products and has a complete range of dietary raw materials, which gives Kanto cuisine a foundation to develop.
The food customs in the Kanto region are very local, which not only shows the richness of local specialties, but also reflects the bold character of the local people.
Due to climate, habits and other reasons, the Kanto region is accustomed to eating three meals a day, with the staple food including cereals and rice, among which sticky bean buns and sorghum rice are the most distinctive.
Manchu refreshments, represented by dumplings and saqima, are an important part of the "Manchu-Han Bo Chi BBQ Banquet". The main vegetables are cabbage, cucumbers, tomatoes, potatoes, vermicelli, and mushrooms. Among the meat products, I like to eat white meat, fish, shrimp, crab, clams and game.
The Kanto region is a place where many ethnic groups live together. In the book "Essentials of Qi Min" written by Jia Sixie of the Northern Wei Dynasty, the cooking methods of "Hu braised pork", "Hu soup method", "Hu rice method" and other dishes of the northern ethnic minorities are described, indicating that their cooking techniques are very advanced. It has already been at a high level.
Shenyang, Liaoning is the former capital of the Qing Dynasty. There are many palace dishes and palace dishes. Northeastern cuisine is influenced by it, with more sophisticated production methods and materials, and also incorporates cooking methods from Beijing, Shandong, Sichuan, Jiangsu and other places. The essence of it forms Northeastern cuisine rich in local flavor.
Northeastern cuisine is famous for stewing, sauce, roasting, grilling, frying and steaming. Many Northeastern dishes are characterized by being tender but not raw, translucent but not old, rotten but not melted, or crispy on the outside, tender on the outside, crispy on the outside and rotten on the inside. They have a mellow and fragrant taste, beautiful appearance, richness and affordability.
Many Northeastern dishes are well-known: chicken stewed with mushrooms, red braised bear paws, three fresh deer antler soup, delicious nose, white pine salmon, ribs stewed with beans, pork stewed vermicelli, etc., which have regional characteristics. .
Among them, chicken stewed with mushrooms is a traditional Manchu dish and one of the eight famous Manchu bowls. It is stewed with dried mushrooms, chicken and vermicelli in a pot. It is best to use wild hazel mushrooms with thin stems and thin umbrellas as mushrooms for stewed chicken. Hazel mushrooms can bring out the fresh flavor of chicken to the greatest extent.
The Eight Great Bowls of Guandong have a long history and are rooted in the common people. They are representatives of Northeastern soup dishes. It is indispensable at farmhouse festive banquets, and traditional delicacies in restaurants are also on the list. "Eight Big Bowls" originated from the food customs of the Manchu people. The children of the Eight Banners advocated the rough food culture of "drinking in big bowls and eating meat in large chunks", which is a true reflection of the nomadic life of their ancestors.
The ingredients of the eight bowls are mostly livestock and poultry, with delicacies and seasonal vegetables. The cooking techniques are mostly stewing and braising, and are cooked in large pots. The soup and vegetables are combined, crispy and tasty, salty and fresh. It has outstanding characteristics of spicy, sour and mellow, fully embodying the upright and bold spirit of the Manchu people.
The eight bowls have been passed down to this day and are still talked about by modern people and regarded as delicacies. In addition to reforms in traditional techniques to adapt to the trend of the times, more importantly, the temperature in the north is relatively low. During the four seasons, almost half of the time is covered with ice and snow. People need to add a lot of calories to resist the severe cold. The rich taste, half soup and half vegetable stew, can just meet this need.
The preparation of the eight bowls is divided into thick and thin. The eight thin bowls refer to: braised fish fillet, braised shrimp, family portrait, sweet-scented osmanthus fish bone, braised smooth fish, Sichuan pork shreds, Sichuan meatballs, loose meat, etc.; The eight thick bowls include: fried green shrimps, braised shredded chicken, whole stewed egg custard and crab roe, sea cucumber meatballs, gold ingot meat, clear soup chicken, braised chicken, home-cooked carp, etc.
Eight bowls are often used for banquets. There are 8 people per table and 8 dishes on the table. All dishes are served in large bowls. It looks refreshing, tastes enjoyable, and has a strong local flavor. feature. The deep friendship of the Kanto people is all poured into this thick hot soup.
Jilin cuisine is a cuisine rooted in the black soil of Jilin and is known as a brilliant flower in the field of Chinese cooking.
Jilin cuisine refers to flavored dishes formed by using Jilin’s specialty or main raw materials, using Jilin’s unique cooking techniques, and combining the food culture and customs of various ethnic groups in Jilin. At the same time, the name of auspicious dishes also contains auspicious, auspicious, auspicious and other festive meanings.
Jilin cuisine has a profound cultural heritage, and its formation and development are closely related to Jilin’s geography, history, economy, ethnicity, culture, customs, resources and other factors.
Jilin is located in the central part of the Guandong region. It has fertile land and extremely rich animal and plant resources, which are favorable conditions for the development of Jilin cuisine.
Ji Cai has a long history. As early as 3,000 years ago, Su Shen, the ancestor of the Manchu people, settled among the white mountains and black waters and lived a life of fishing and hunting. Jilin has also been home to the Han, Korean, Mongolian and other ethnic groups that have thrived here since ancient times. The cultures and eating habits of each ethnic group are different. The unique eating habits of each ethnic group are integrated to form a unique and diversified food culture.
After years of ethnic fusion, Jilin cuisine has formed Jilin-style dishes characterized by ethnicity, region, cooking techniques, and dietary customs, which are deeply loved by people in the Guandong region.
In terms of cooking techniques, Ji cuisine is greatly influenced by Shandong cuisine, and at the same time incorporates the dietary characteristics of Manchu, Mongolian and Korean people. Ji cuisine is exquisite and meticulous in cooking, and is good at stewing, frying, roasting, roasting, grilling, stewing, sauce, shredded, and cooking delicacies. It pays attention to heat and is good at spoon work. It also pays attention to compound techniques and absorbs cooking techniques from other cuisines.
Heilongjiang cuisine, also known as "Longjiang cuisine", is famous for its cooking techniques of mountain vegetables, game, meat and poultry, and freshwater fish and shrimp. It pays attention to the taste of mellow, fresh, tender, refreshing, salty and light, and uses rare, Known for its fresh, clear, tonic and green natural food, it is another wonder in my country's culinary art world.
Heilongjiang cuisine consists of dishes from Harbin, Mudanjiang, Yichun, Heihe and other places. Representative dishes include braised salmon, grilled dog meat, barbecued wild boar meat, braised deer tail, flying dragon soup, etc.
Longjiang cuisine has its own unique cultural heritage. It also contains the cultures of multiple ethnic groups and is irreplaceable by any other food culture.
Historically, the biggest difference between Longjiang cuisine and southern cuisine is that doenjang is the main condiment. would be considered a crime of disrespect.
In 1226, Jin Aizong, the ninth emperor of the Jin Kingdom, was forced to flee to what is now Shangqiu, Henan, under a strong offensive by the Mongolian army.
In March, Marshal Pu Chaguan's slaves rebelled and killed Lu Huan, the governor of Shi Zhan, who participated in the political affairs. ?”
Finally, the sergeant was ordered to go to the home of Shizhannu Lu Huan, check out 20 jars of miso, and then kill him.
In history, someone was killed because he did not pay tribute to soybean paste, which can also be regarded as an anecdote. From this, we can see the importance of soybean paste in Guandong cuisine after the Jurchen diet multiplied.
In terms of cuisine alone, Kanto cuisine is a continuation of the nomadic food culture. The diets of Liaoning, Jilin, and Heilongjiang were born from the same mother body and cannot be forcibly separated. This matrix is ??the nomads on the black land. The living habits and characteristics of the nomads give their food a unique culture, which has been passed down for thousands of years.
The typical cooking utensil in the history of the Kanto region is the six-ear iron pot. The iron pot has 6 ears, which is a unique symbol of the nomadic people.
Farming life has a fixed place and a fixed stove, and the pot can be placed on the table. As for the nomadic life, when you arrive at the habitat, you put up a few dead trees, hang up a six-eared iron pot, and start to clean up the harvest of the safari, then put in various wild vegetables, and cook a pot with a strong fragrance.
The characteristics of nomadic life do not allow people to have extra time and energy to cook a few dishes. They can only stew everything they want to eat together. Liuerguo is the product of this special lifestyle. It is easy to hang on the branches at any time. This iron pot-style stew is the root of Guandong stew and the origin of modern hot pot, so until now, authentic Longjiang cuisine does not include stir-fry dishes.
The Koreans are a distinctive ethnic minority in the Kanto region. Cold noodles and cakes are Korean foods with unique flavors and are also people’s favorite foods. Cold noodles have a long history. Every year at noon on the fourth day of the first lunar month, Korean people are accustomed to eating cold noodles. Cold noodles are also called longevity noodles, which are slender and long, implying good fortune and longevity.
In addition, whenever there are festive festivals, weddings, or guests coming, this is also the food that the host entertains the guests. The seasonings and raw materials of cold noodles are very particular. The raw materials are mostly buckwheat noodles, wheat noodles, but also made of corn flour, sorghum noodles or sweet potato flour.
With a variety of condiments, including beef, pork, chicken, egg shreds, sesame seeds, apples, etc., and mixed with sesame oil, this cold noodles tastes sour, sweet, spicy, cool and refreshing, and has a unique flavor.
There are many types of rice cakes, including beaten cakes, cut cakes, sliced ??cakes, etc., among which beaten cakes are the main type. Da Gao is one of the main foods used by the Korean people to entertain guests during festivals, weddings and funerals. When making cakes, first steam the glutinous rice, put it in a wooden trough or stone mortar, smash it into cake balls with a mallet or stone hammer, then put some bean paste noodles made of red beans, dip it in sugar or honey, and eat it. Soft and sweet, with a strong flavor.
The Korean kimchi, spicy cabbage, has a long history. It is a food that has been passed down from generation to generation by the Korean people and is deeply loved by the Korean people.
When making spicy cabbage, first wash and cut the cabbage, marinate it with salt for a few days, squeeze out the water, and apply carrots, ginger, garlic, dried chili peppers, and salt on each cabbage. Wait for the seasoning to be made, then put it layer by layer in a clean jar, put a layer of apple slices on each layer of cabbage, and fill the jar.
It can be eaten after half a month. The kimchi made according to this method tastes sweet, sour and spicy, and is very delicious. Because its method is simple and easy to learn, many other ethnic groups have also learned to make it, and it has gradually become a delicacy on the dining table in the Kanto region.