The first course: killing pig dishes
Origin of pig-killing dishes: Northeast pig-killing dishes are farm dishes in rural areas of Northeast China. In previous poor years, people could only eat such dishes when they killed pigs, so they were called "pig-killing dishes" by the people in Northeast China. In the past, in the rural areas of Northeast China, almost every family kept several pigs, at least one pig. These pigs are absolutely unwilling to kill and eat at ordinary times, and they will only kill and eat when they are near the end of the year or when they need to have a big banquet. On the day of killing pigs, relatives and friends, even daughters and sons-in-law married to other villages, were invited to eat this pig-killing dish. When killing pigs, put pig blood in a basin to make blood tofu. People cut blood tofu into large pieces, cook it in a pot and then cut it into large pieces. Then put the pork blood slices into the pot and add sauerkraut while cooking. This is the original killing pig dish. Later, the pig-killing dish evolved into stewed pork belly with sauerkraut. First cut a pot full of sauerkraut, and then pick a few good three-layer pork belly and put it in the pot to stew with sauerkraut. Braised pork belly is cut into long and wide pieces and served with sauerkraut. Sometimes add blood sausage or steamed pig blood to stew together.
The second course: braised pork
The origin of pot-stewed meat: pot-stewed meat is a famous dish in Northeast China. Generally, dishes pay attention to color, fragrance, taste and shape, but this dish needs to add a "sound", that is, it should make a sound similar to that when eating popcorn when chewing. This is Zheng Xingwen, the founder of Daotaifu cuisine in Harbin and the first chef of Daotaidu Xue Ying in binjiang road. In order to meet the tastes of foreign guests, he changed the original salty "roast pork chop" into a sweet and sour dish, making Harbin the first dish. Zheng Xingwen called it "pot-wrapped meat" according to the practice of dishes, and now it is called "pot-wrapped meat". Pot meat has been passed down from generation to generation. Legend has it that there is a beautiful legend about braised pork. Legend has it that a Korean eldest sister-in-law married her neighbor to help cook, and the meat used for the last dish was taken away by the dog. She used her quick wits to fry the braised pork golden and crisp with the leftover meat, and made a dish, which was praised by the guests after eating. This dish has been continuously improved by the chef into a typical northeast famous dish, and the original name of braised pork has also been misrepresented as braised pork. I really don't know where the braised pork is.
Third course: Stewed mushrooms with chicken.
Origin of Chicken Stewed Mushroom: Chicken Stewed Mushroom is a famous dish in Northeast China and one of the four traditional stews in Heilongjiang. The origin of chicken stewed mushrooms is also full of the life breath of the northeast white mountain and black soil. Stewed chicken and mushrooms have a history; It is said that it comes from a sentence in the northeast: "an uncle leads the door, and the chicken scares the soul." In other words, the newly-married daughter goes back to her family with her husband, and her family is basically stewed chicken with mushrooms. Therefore, when the new uncle enters her mother-in-law's house, the chicken will know that it is the end of itself, and will stew it with mushrooms as a delicacy for the new uncle. Isn't that enough to shock the soul? It also means that this dish is a delicacy for Heilongjiang to entertain distinguished guests. Two birds are not worth half a catty. Stewed mushrooms with chicken have high nutritional value. Because the chicken used to stew chicken and mushrooms is a stupid chicken from the country. Because stupid chickens eat grain worms, the taste is mellow, and the rest are fragrant; The mushroom used for chicken stew is the kind of wild hazelnut mushroom with thin umbrella. The more stewed, the more fragrant. Hazelnut mushroom is named after it grows under the hazel tree. Using hazel mushrooms can set off the delicious flavor of chicken to the greatest extent. In addition to its high nutritional value, the purpose of stewing mushrooms with chicken is to test the adaptability of the new son-in-law. Whether the head of the new son-in-law is good or not depends on this dish. Everyone said, what can I test for stewed chicken with mushrooms and vermicelli? The key to testing the new son-in-law lies in this vermicelli. The vermicelli made in the countryside is very long, cooked and put together. When you want to eat, cut the stew with scissors. The vermicelli in the stewed chicken mushroom for the new son-in-law was not cut, so it was stewed for a long time. A son-in-law who doesn't know how to eat is sleepy with vermicelli. If you pull the old one, you can't eat it. No, you put it back in the pot. You are thick-skinned and thick-necked, and your sister-in-law is watching. If this marriage is successful, it will become a handle for ridicule in the future. The clever son-in-law came to the door for the first time. When eating this dish, he only ate chicken and mushrooms, not vermicelli. Of course, this custom has changed a lot now. Unless you want to get a new son-in-law on purpose, you won't stew vermicelli in it for so long.
The fourth course: northeast jelly
The origin of jelly: jelly is a kind of food that people in Northeast China like to make by themselves. It was made of pigskin when it was made. It not only has good toughness, good color, fragrance, taste and taste, but also has important physiological health care effects on human skin, tendons, bones and hair. Because pigskin contains a lot of collagen, it can slow down the cell aging of the body. Regular consumption of skin can make the skin plump and full, and beauty beauty has an excellent effect, so it is especially sought after by many women. At first, jelly was called jelly at first. Later, people found that the quality of products made only of pigskin was higher, and gradually changed to products made only of pigskin, so the name naturally became jelly, or pigskin jelly and jelly. So far, skin freezing is divided into "clear freezing" and "mixed freezing". Frozen without soy sauce and other ingredients, boiled. Remove the pigskin after cooking, leaving only frozen soup. The finished product is milky white and can be cut into pieces or strips. Skillful people freeze the clear crystal clear, which is also called "crystal freeze".
The fifth course: meat cake.
Origin of meat skimming section: the representative work of Northeast cuisine-meat skimming section originated from Manchu cuisine "golden meat", and finally formed a kind of food with northeast flavor through the cooking techniques of Shandong cuisine.
Say this today and continue tomorrow [smile]