Examples of classic dishes of Northeast cuisine:
Meat dishes: pot-stewed meat, minced meat, white meat and blood sausage, fried pork intestines, stewed in the northeast, ribs with sauerkraut, sauce skeleton, stewed noodles with sauerkraut, cabbage and pork, stewed mushrooms with chicken, roasted carp with scallion, tender and drunk chicken with pepper, shredded pork, fried carp, dried leeks, Muju meat, purple abalone with sesame sauce, mandarin ducks and dragons, braised in brown sauce.
Vegetarian dishes: three fresh potatoes, shredded sweet potatoes, stewed hot and sour dried silk, mushu persimmon and so on.
Soup: mutton and winter melon soup, sleeve soup, egg soup and so on.
Seafood: fried sesame shrimp, soft fried shrimp, shrimp in casserole, fried shrimp balls and so on.
Historical process of northeast cuisine:
Northeast China is a place where many ethnic groups live together. In a narrow sense, Northeast China includes Liaoji Black, but in fact, the influence of Northeast cuisine also includes the eastern Inner Mongolia, because these places belong to the northeast in history, and the other places that have been affected include the former Rehe Province, which is the area outside Shanhaiguan in Hebei Province today. In the book Qi Min Yao Shu written by Jia Sixie in the Northern Wei Dynasty, the cooking methods of northern minorities such as "Hu Stewed Meat", "Hu Soup Method" and "Hu Fan Method" were described, which showed that their cooking techniques had a high level for a long time. Shenyang, Liaoning Province is also the old capital of the Qing Dynasty. There are many palace dishes and Wangfu dishes. Influenced by it, Northeast cuisine is more exquisite in production methods and materials, and it also absorbs the essence of cooking methods in Beijing, Shandong, Sichuan and Jiangsu, forming a Northeast cuisine with rich local flavor. Northeast cuisine is characterized by: cooking methods are longer than grilling, roasting, cooking and frying; Pay attention to spoon work, especially the big turn.
Characteristics of Northeast cuisine:
Northeast cuisine is rich in flavor, distinct in saltiness and sweetness, widely used in materials, well-cooked, rich in flavor, strong in color and flavor, crisp and crispy, and its cooking methods are good at stir-frying, frying, frying, steaming and stewing, with stew, sauce and roasting as its main characteristics. Northeast cuisine, not limited to details, has the temperament of the Northeast. In practice, Northeast cuisine also combines some imperial court dishes and Han people's dietary strengths, and uses Northeast specialty raw materials and pure green food raw materials. Many dishes show the characteristics of tender but not raw, thorough but not old, rotten but not old, or crisp outside and tender inside, crisp outside and rotten inside, with mellow taste and rich and affordable dishes.
The main menu of Northeast cuisine:
First, pot-wrapped meat
Pot-wrapped pork is a northeast flavor dish, that is, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in the pan until golden brown, and then stirred and thickened in the pan. The dish is golden in color and sweet and sour in taste.
Ingredients: 8 liang of tenderloin, 5 liang of starch, shredded onion, shredded ginger, coriander, shredded carrot and chopped garlic, sugar 1.6 liang, 9-degree rice vinegar 1.6 liang, salt, soy sauce, sesame oil and cooking wine.
Practice:
1, pork tenderloin cut into large pieces, about 2-3 mm thick, not too thin, too thin to fry dry.
2, onion, ginger, coriander, carrot shredded, white sugar, white vinegar, soy sauce, salt juice.
3, water starch and a little egg white are mixed into a batter of appropriate consistency, so that the meat slices can be easily and evenly wrapped in a layer of paste, but it is not too thick.
4. When the oil in the pot is 50% to 60% hot, put a piece of meat wrapped in batter, fry it over medium heat and remove it.
5. Turn the fire to a big fire, put in the fried meat slices, and fry them until they are crisp and colored. I haven't fried them too much. Generally, restaurants fry them even more than this, and I like the taste a little softer.
6. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well.
7. Add the fried meat slices and stir fry evenly, pour in the sauce, and stir fry quickly over high fire.
Second, the meat section
You rou Duan belongs to the northeast cuisine, the main ingredients are pork and starch, and the main cooking technology is frying. The finished product is crispy outside and tender inside, delicious, and it is a home-cooked dish on the table of the people.
Ingredients: four taels of lean pork, two taels of cucumber, two taels of winter bamboo shoots, one tael of sesame oil, two taels of starch, one egg, five taels of vegetarian food, five taels of soy sauce, three taels of vinegar, two taels of white sugar, one tael of Shaoxing wine, a little of refined salt, onion, ginger and garlic.
Practice:
1, first cut the meat into slices with a thickness of two halves, then cut it into oblique sections with a width of five and an length of eight, feed it with Shaoxing wine, refined salt and an egg for a while, and then mix the paste with starch and sesame oil.
2. Use a small bowl with Shao wine, sesame oil, sugar, vinegar, vegetarian food, soy sauce and starch to marinate the juice.
3, the sauce in the spoon broadens the oil, when it is burned to 70% heat, fry the meat section in the spoon until it is golden and crisp, and remove it.
4. Leave less bottom oil in a large spoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, put the fried meat pieces, then pour the right sauce into the spoon, turn it over a few times, and drip sesame oil out of the spoon and put it on the plate.
Third, the chicken stewed mushrooms
Stewed mushrooms with chicken is a special dish of Han nationality in Northeast Heilongjiang. It is also one of the four traditional stews in Heilongjiang. The origin of stewed mushrooms with chicken is also full of the flavor of life in the northeast white mountain and black soil. It is made by stewing dried mushrooms, chicken and vermicelli together. It is best to choose wild hazel mushrooms and thin umbrellas for chicken stew, which can set off the fresh flavor of chicken to the greatest extent. A veritable delicacy. A few northeastern cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.
Ingredients: 750g-1000g for broiler and Sanhuang chicken, 75g for mushroom, onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine, salt, a little sugar and edible oil.
Practice:
1 Wash the chicks and chop them into small pieces. Blanch the chicken nuggets with boiling water for 3-5 minutes (removing blood from chicken and removing fishy smell), and then take them out and control them to dry for later use.
2. Soak the mushrooms in warm water for 30 minutes and wash them for later use.
3. Heat it in a pan, add a small amount of oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry the color evenly, add appropriate amount of water and stew for about 10 minutes, then pour in mushrooms and stew over medium heat.
Four, spiced beef
The so-called spiced beef is made by grinding more than five kinds of spices into powder and mixing them together, which is often applied before frying and frying, while the spiced beef we eat is made by cutting ordinary beef slices into spiced beef.
Ingredients: beef 1 00g, pepper half teaspoon, star anise 2, cinnamon 1 piece, galangal 5-6 pieces, Amomum tsaoko 1 piece (crushed), fennel half teaspoon, chopped shallot 1 strip, salt 1 piece.
Dipping materials: sesame oil, light soy sauce, shredded red pepper each 1 tablespoon, Zhejiang vinegar 1 tablespoon and a half, cooked oil 1 teaspoon, shredded red pepper 1 tablespoon, and half a teaspoon of sugar.
Practice:
1, put the brine (except wine) in a deep bowl and cook it on high heat 15 minutes.
2. Wash the beef, put it in the brine, add the wine, and cook for about 40 minutes on medium heat.
3. Take out the beef, cool it and cut it into thin slices.
4. Except sesame oil and Zhejiang vinegar, dip the sauce in the oven and cook it at high heat for 1 min. Take out the remaining sauce and serve it with beef.
Five, three fresh ground.
Dishanxian is a common dish, and the method is simple. The taste of radix rehmanniae belongs to home-cooked flavor, and the practice belongs to cooking, and the details can be adjusted according to your own taste habits. The main ingredients are potato, eggplant and green pepper.
Ingredients: eggplant 1 00g, half red pepper, 3 green peppers, potato150g, ginger1small pieces, 5 cloves of garlic, and appropriate amount of starch.
It is an indisputable fact that the traditional Northeast cuisine is dominated by Heilongjiang cuisine, and it is also reasonable. Let me share my opinions with you below, but my personal opinions are not comprehensive, and I will give you a reference.
First of all, Heilongjiang is the largest of the three northeastern provinces, so the radiation area of northeast cuisine in Heilongjiang is the widest. Traditional northeast cuisine is based on rural northeast cuisine, and the rural area of Heilongjiang is large. Naturally, the northeast Caicai style and people who like northeast cuisine are also the largest in the three northeastern provinces, which means that the northeast cuisine in Heilongjiang has the best humanistic foundation. Secondly, Heilongjiang cuisine is basically Northeast cuisine, while Jilin cuisine has Manchu cuisine and Korean cuisine besides Northeast cuisine. After all, Jilin is the birthplace of Manchu, and the proportion of Korean is much higher than that of Heilongjiang Province. Liaoning's northeast cuisine has added many seafood cuisines, which are no longer pure traditional northeast cuisine.
Northeast cuisine is a branch of traditional local cuisine in China. Because of special reasons, on the basis of the original northeast cuisine, some eating habits of Hebei people, Henan people and Shandong people who have ventured to Guandong have been added, and a local cuisine with obvious regional characteristics has been gradually formed. The most classic northeast dishes are stewed mushrooms with chicken, braised pork, braised white meat, stewed eggplant with catfish, stewed fish in iron pot, stewed meat in pot, fresh ground rice, stewed beans with ribs and so on. Northeast cuisine is characterized by heavy oil and heavy salt, and the taste of Northeast cuisine is relatively heavy. Because of the generous character of Northeast people, Northeast cuisine is also characterized by large plate loading and large quantity, and the main cooking methods of Northeast cuisine are stew and stir-frying, so that dishes can be more tasty and better served.
With the development of time, the range of Northeast cuisine is wider, which is not only limited to the traditional Northeast cuisine, but also has its own characteristics.
Some people say that our personnel expenditure in Heilongjiang is three days' pleasure. After three days of fun, there will be no money. Some people say that we are from Heilongjiang. Delicious and delicious. I think they are right, on our land in vast expanse, Heilongjiang. It really smells like kebabs everywhere, and there are delicious dishes everywhere. Because people in northeast Heilongjiang eat too much. The food is also at the highest level. It's really swimming in the water running in the mountains and flying in the sky. You can eat all kinds of delicious food in Heilongjiang. This is also unmatched by Liaoning and Changchun Jilin. Friends, the food of family members is really beyond imagination. There are all kinds of stewed forest frogs in river water, big bone sticks with soy sauce, and pig-killing dishes. As long as you come to Heilongjiang, the delicious food all the year round is presented to you without heavy samples. This is the Heilongjiang in diet. The most attractive big city in Northeast China.
Because there are too few chefs from Jilin and Liaoning, the restaurants in Jiangnan and Northeast China are basically run by Heilongjiang people. Personally, I have never met Jilin people who come out to open restaurants. There are many barbecue chefs in Liaoning, and many chefs are basically tired of Longjiang, which leads many people to think that Northeast cuisine is Heilongjiang cuisine. To be honest, Heilongjiang cuisine is not very good compared with Jilin and Liaoning, and it is too salty and rough.
Why should northeast cuisine distinguish between Heilongjiang and Liaoning? The three provinces are a family, and the dishes are different. The reason why they can be called "Northeast Cuisine" is that they can't be distinguished. The dishes in the three provinces overlap too much. As for who is more authentic, it's a matter of opinion. If you have dessert, he is sour, so you put more, and he put more. You fried this first, and he put that first, so it's called "Northeast Cuisine" collectively.
Liaocai has become the ninth largest cuisine in China, and the diets in all parts of Northeast China are highly similar. Under the subdivision, there are also sayings of Jicai, Liaocai and Longjiang Caicai. Among them, Liaocai has become a famous name, and it is also the most exquisite representative work. Experts believe that Longjiang cuisine is the traditional northeast cuisine. Perhaps it is said that people in Jiqiong, Liaofulongjiang can't stay at home, and it is not that the number of restaurants opened by Heilongjiang people can represent the prosperity of Northeast cuisine.
Northeast cuisine is the most famous and influential in Liaoning cuisine. The highest achievement of the unremitting efforts of the masters of Liaoning cuisine is that the "traditional cooking skills of Liaoning cuisine" has successfully become a national intangible cultural heritage in 20 14. This is the only cuisine in the famous local cuisines in China that has won this honor, and it is also the great achievement of the predecessors of Liaoning cuisine who have been reluctant to give up and study hard for many years, and it is also the greatest honor for the people of Liaoning to inherit cooking skills.
Northeastern cuisine is characterized by distinct saltiness and sweetness, wide range of materials, full heat, rich flavor, strong flavor, crisp and crispy, and its cooking methods are better than those of stir-frying, frying, frying, steaming, stewing, sauce and smoking. The ingredients are mainly natural and natural local ingredients, and the representative dishes of Northeast cuisine are sauerkraut, white meat and blood sausage, pork stewed vermicelli, pot-stewed meat and smoked meat.
The biggest leap of Northeast cuisine is the legendary Manchu-Chinese banquet. Although Manchu has its own food customs, after entering the Central Plains, under the needs of the integration of Manchu and Chinese cultures and the rule, a large number of Han people accepted the food customs. Because of the special position of the court, the rules of food customs are detailed. Use the northeast ingredients to blend the traditional cooking methods of various places to create a perfect new school of Liao cuisine.
The reason why Liaocai can reach the height of the cooking industry is inseparable from the masters. He is the chef of China 00 1, the champion of the first cooking competition in China in 1983, the chief consultant of China Cuisine Association, the chairman of the expert committee of China Cuisine and Catering Association, the honorary chairman of Liaoning Cuisine Association, the representative of Shenyang Municipal People's Congress, the national model worker, and Mr. Liu Jingxian, the president of Liaocai Research Association. He studied under the guidance of the national treasure master Liu Guodong. Master and apprentice have won numerous honors for the cooking industry in China and also represent the highest level of Northeast cuisine!
Guo Bao rou (Nian you) is famous all over the country. This dish is a typical Heilongjiang dish. It is said that it first appeared in Daotai Mansion in Harbin. At that time, foreigners such as Russians often visited Daotai Mansion. Chef Zheng Xingwen cut pork tenderloin into thick slices, learned from the practice of Shandong cuisine, hung potato starch paste and fried it. After three times of frying, it was crisp outside and tender inside, and then returned to the pot. Cooking the juice with sweet and sour will form the original pot-stewed meat (now called the old-fashioned pot-stewed meat), which is the picture above, while the new style uses tomato sauce or orange juice, which has different flavors ... Because the pot-stewed meat is sweet and sour (sweet before, sour after), it also has a "foreign" name called: French pastoral honey-flavored pork chop.
By the way, the daughter-in-law in Northeast China can cook pot-wrapped meat all at home and abroad, and the only one who can peel onions is Ya Dan.
At the same time, Heilongjiang cuisine is also influenced by Russian food culture. Some well-known dishes are improved in russian cuisine, which is in line with Chinese people's tastes. For example, the "canned beef" in the picture is the national banquet dish of Diaoyutai, which was set up by the Russians in Harbin in the early years.
This beautiful bird is the rare bird "Feilong", the donkey meat in the sky and underground. That's what it is. When was the Qing Dynasty, it was a tribute as famous as "Haidongqing". The scientific name of Feilong was "hazel chicken with a flower tail". This beautiful bird is not much bigger than pigeons. It is said that soup is delicious with a little salt ... Of course, it is now a national first-class protected animal, and no one dares to catch it in the wild.
De Moli stewed river fish is the most grounded popular food in Heilongjiang. It is authentic to serve it in a broken enamel plate. The fish in Heilongjiang or Wusuli River and Nenjiang River belong to seafood. This dish can be cooked with carp, silver carp and salmon. It needs to use Northeast soy sauce (soy sauce can produce ethanol fat in the fermentation process, which can eliminate the earthy smell of river fish just like cooking wine).
Generally speaking, Heilongjiang cuisine is mainly stewed and fried. Heilongjiang is rich in products, such as countless delicacies and the best rice in China! In those days, fellow villagers from Hebei and Shandong, who made the journey to the East, also brought their hometown food here, and combined with local products to improve and cook, which formed the characteristics of large quantity, mellow and solid food in Heilongjiang. Moreover, when Heilongjiang opened in its early years, a large number of Russians brought exotic food to Heilongjiang, and formed a unique "Chinese Russian food", which also made people feel exotic. It is said that there will be a large number of Russian inbound shopping in Heilongjiang every Christmas, New Year and Chinese New Year.
I believe that the "chinese forest frog stewed with papaya" in the picture is popular with most ladies, and it has the effect of beauty care. This dessert is the representative of Jilin cuisine.
Jilin, like Heilongjiang, is rich in products and an important grain base in China! Ginseng, mink and cornu Cervi Pantotrichum are two of the three treasures in Northeast China, and the output in Jilin ranks first among the three provinces!
Jilin cuisine was also deeply influenced by Shandong cuisine or Beijing-Shandong cuisine, because Changchun was called Xinjing at that time during the Puppet Manchuria period. Because it was the seat of the reactionary Puppet Manchuria government, the former Qing dynasty's adherents flew like flies. With so many Puppet Manchuria dignitaries, the local diet began to flourish. With these adherents, there were also many famous shops and chefs in Beijing and Tianjin who also used Jilin's products to cook food, which formed a unique style in a few years.
"Snow cotton bean paste", a famous Jilin dish, is made by pumping the egg white into a foam shape with chopsticks. It is necessary to stand the chopsticks, then wrap the bean paste stuffing and fry it at low temperature. The cooking difficulty is that the upper and lower colors are the same, as white as snow, and it is not allowed to appear white and yellow. In that case, this dish will fail. "Snow cotton bean paste" is a first-class or special third-class dish tested by the Northeast master.
Carp with sauce is the main dish in Heilongjiang, Jilin and Liaoning provinces, but it is the practice of Shandong sweet and sour fish. Master Shandong brought this dish to the northeast more than a hundred years ago and carried it forward!
From the cooking point of view, it is not much different from Heilongjiang cuisine. It is all derived from or borrowed from Shandong cuisine. This place in Northeast China was not developed earlier than that in Shanhaiguan, and it was gradually developed in the late Qing Dynasty. In the early years, it was engaged in production by hunting and farming, which was not as exquisite as life in Shanhaiguan, and there was no food culture. Therefore, the development of dishes was lagging behind, far less than that in culturally developed areas like Jiangnan.
A famous dish in my hometown of Liaoning? "Prawn", the characteristic of this dish is that the skin should be fried and crisp, and the skin should be eaten together. At the same time, the shrimp meat should not be old, which requires "?" Add half a bowl of white vinegar (1:2), the vinegar will not only crisp the shrimp skin, but also prevent the shrimp meat from getting too old, and the color of the shrimp will be like the "sunset red" in the picture, which requires more shrimp brains in the shrimp, so that there will be more shrimp brain oil when frying. Therefore, it is necessary to choose prawns before and after the Qingming Festival or big white shrimps after the 11th, which belongs to the theory.
But "? "Prawn" is a famous Shandong dish "braised prawn in oil", which is understandable. All the fellow villagers in Shandong who traveled to Guandong in those days came ashore from Shandong Peninsula by boat and settled in Liaoning Peninsula, so Liaoning cuisine is the closest to Shandong cuisine.
"Orchid bear's paw", this is not a real bear's paw. Who dares to hunt bears now? This dish uses a stainless steel mold to rest the cooked pig's elbow, then put in good ingredients such as tendon, sea cucumber, scallop, etc., pour in good sauce and steam it in a drawer for two hours until it is crisp and rotten, and it contains a lot of collagen.
Liaoning Province is rich in mountain products and the Yellow Sea and Bohai Sea, where there are the best sea cucumbers, abalones and prawns in China … as rich as seafood in Shandong Peninsula, so the practices and famous dishes of Shandong Jiaozhou cuisine can be found in Liaoning, and the taste is very similar.
Oil-fried conch slices, this dish should be mixed with a bowl of sauce first, and the spiral slices should be very thin. It can't take more than 3 minutes to stir-fry from the bottom of the oil pan, or the spiral slices will be old! This dish is the same as the famous Shandong dish "Fried and Crispy" (tripe and chicken gizzards), but the ingredients are different.
Kill pig stew, jiaozi stuffed with sauerkraut, "King Gai Di Hu, Chicken Stewed Mushroom", stir-fried white meat, chilled white meat, fresh ground rice, wonton steak (kidney beans, potatoes, spareribs), Northeast big face-lifting, bumper harvest dipping sauce, sauce and big bones … These dishes are popular in the three provinces of Heilongjiang and Liaoning! Fully demonstrated the richness of the black land! Drawing lessons from the food culture and cooking techniques in other parts of the motherland, it is hard to say which one is the most famous in the country. They are collectively called Northeast Cuisine!
Northeast cuisine is generally originated from Shandong cuisine, and has merged a large number of ethnic minorities' eating habits in its development and changes, coupled with the unique cold climate and special ingredients in Northeast China, creating a unique Northeast cuisine.
On the whole, the dietary habits of the three northeastern provinces are consistent, but if we want to subdivide them, there are still some sayings such as Jicai, Liaocai and Longjiang Caicai, which are slightly different in some special dishes. For example, there are Morley stewed fish in Heilongjiang, Songjiang white fish that can't be eaten outside Jilin, and Goubangzi smoked chicken that must be eaten in western Liaoning. However, with the development of the current logistics industry, distance is no longer an obstacle, and the winter greenhouse planting technology of modern agriculture makes the original food styles in the three northeastern provinces more and more similar. Therefore, traditional northeastern cuisine can't tell who is in charge in Liaoji and Hei.
There are many ethnic minorities in Northeast China, among which Korean, Hui, Mongolian, Manchu and their eating habits have the greatest influence on Northeast cuisine. Moreover, in many ethnic minority gathering places, there are national food cultures with their own local characteristics. For example, there are many Hui people in Liaoning, so Muslim food is very rich. You can find "Hui people's restaurants" wherever you go, regardless of the size of the city. Such as mutton offal soup, shredded mutton, fried tripe, mutton buns and so on are all distinctive Hui dishes. In particular, the unique beef fire spoon in Tieling area is not a fire, but a kind of baked beef filling shortcake, which can be called a must when eaten with mutton offal soup. If you go to Jilin, there are the most Korean people in Jilin, so there are many Korean cold noodle shops and barbecues. Korean cold noodles can be said to be the most distinctive and distinctive one in China's noodle series. Apart from Korean cold noodles, there is basically no cold soup noodles with sweet and sour taste. Another major feature of Koreans is dog meat, such as dog neck meat, dog hoof in sauce, dog meat pot, etc., which tastes fresh and spicy. There is Yulin Dog Meat Festival in the south, but it is completely different from Korean dog meat. If you are not a dog lover, you can try it in the northeast.
The base material of Northeast cuisine is unmatched by other provinces in China. Vegetables taste the best, not much to say. Delicacies and seafood, raw and fierce seafood, etc., are unmatched all over the country! Ginseng, pilose antler, sea cucumber, abalone, bear's paw, camel's hoof, bird's nest and Hericium erinaceus are countless. There is no northeast substrate for a Manchu-Han banquet. Northeast food and Guangdong food can be eaten often, and others can be eaten occasionally! Eat some dried tofu and some farm food, where is better than the northeast!