From 65438 to 1980s, due to natural and man-made disasters, the Qing government lifted the ban on the Northeast, and the victims in North China and the Central Plains were forced to make a living and moved to the vast and sparsely populated Northeast collectively.
There were as many as 30 million people in the hundreds of years from the Qing Dynasty to the Republic of China.
This is the famous "crossing the Kanto". Most of the refugees who came to this black land to make a living and take root were from Shandong. Because of the existence of population base, over time, it has a very direct impact on local "customs" and "eating habits".
Those refugees who have left their homes are often from married families with children, so they are very satisfied with their survival. What kind of food do they need most?
A large amount of meat is enough.
Therefore, "Northeast cuisine" has never been associated with "poetry".
Although the living conditions have improved, its core has been perfectly preserved.
Stewed mushrooms with chicken, stewed vermicelli with pork, and pork-killing vegetables. Although the names of the dishes are not up to grade and the practices are not as exquisite as those in the south, looking at the whole north, they are all simple and rude "hard dishes".
The origin of "Northeast Cuisine" can be described as the "wisdom crystallization" of Shandong people.
Some people even ridiculed that it is not an exaggeration to directly call the current Northeast cuisine "Shandong cuisine".
A joke is a joke, but it takes confidence to say this.
In the Qing Dynasty, Shandong cuisine was regarded as "palace cuisine", but in modern times, it was also recognized as "the first of the eight major cuisines", which had a great influence on the whole northern region.
Including the present Beijing-Tianjin area, some time-honored restaurants dare not call themselves "Beijing cuisine" or "Tianjin cuisine", but call themselves "Jinglu cuisine" because "Shandong cuisine" is their root.
Northeast cuisine full of "Shandong flavor" is "hard to get rid of its name".
In cooking methods, they are all based on "onion sauce, salty and fresh", such as "exploding three kinds", "three fresh places" and "slippery meat section", which are very similar to Shandong cuisine.
Looking up from the 1980s, 80% of the chefs in Northeast China are from Shandong. Only a real expert can tell the difference between "Northeast Cuisine" and "Shandong Cuisine".
However, some people think that "Northeast Cuisine" was originally shaped in the northeast and prevailed here.
Tracing back to the source, it really originated from Shandong cuisine, but after all, it is only "origin", but the process is similar, but there are substantial differences.
This statement is also very reasonable, because the northeast is in a high latitude area, the climate is relatively cold, and the logistics is underdeveloped in the early years, and most of them are planting "root plants".
Such as radish, potato, sweet potato, and cold-resistant and easy-to-preserve vegetables such as beans and cabbage.
This vegetable planting structure directly affects the style of "Northeast cuisine", such as "sauerkraut pork", "dried sweet potato" and "Northeast stew", which are full of strong "Northeast flavor".
These are all true, and they originated from the "Northeast China"-where the origin is, the food should be there, and the true martial arts orthodoxy cannot be hidden under the "light" of Shandong cuisine.
Among the people, Northeast cuisine is also called "the ninth largest cuisine". Although there is no substantive recognition, it still has certain strength from an objective point of view.
It can only be said that there is a shadow of "Shandong cuisine" in Northeast cuisine, but it has been completely separated and has become a relatively complete system.
I think the success of diet is that it can catch the appetite of diners and make them applaud.
What cuisine, authentic or not, is just a hollow reputation, and it is king to do the dishes well.