When any culture comes to the Northeast, it can be quickly deconstructed and then integrated into this black land. So is the food.

in this vast land of northeast China, besides the most primitive ethnic minorities, more people come from Shandong, Henan and Hebei? Going to the east? The people. In addition, influenced by the Korean Peninsula in the east and Russia in the north, various food cultures are intertwined in the northeast, which makes this inclusive land very international in food.

what does Chinese-Russian food look like?

most of the time, a river or a mountain can divide a city, a province or even a country. However, the division of geographical categories can not distinguish between life and eating habits.

Just as Russians are keen on online shopping in China and picking up express delivery at cross-river sites, many Russian-style eating habits have also taken root and blended in Heilongjiang? Mixed blood? Later, it was branded with the imprint of the Northeast.

in the northeast, what is the most important thing? Mixed-race food? . Of all the Chinese-Russian mixed-race foods, except for a long time ago? Out of the circle? Harbin canned shrimp is one of the favorite foods for children in Northeast China.

Similar to Chinese-Russian mixed-race red vegetable soup, canned shrimp also uses tomatoes as the base material. The practice of canned shrimp is not complicated. Shrimp wrapped in eggs and flour, fried in hot oil, put into a stewing beaker with tomatoes as the base material, and finally add celery, carrots and other side dishes and stew for about an hour.

In a vacuum jar, the large shrimps gradually turn red, releasing a rich and fresh fragrance. After that, the sweet and sour taste of tomato sauce? Step by step? Dip into the shrimp meat in a continuous way, so that the simple shrimp can be transformed into an international food with a mixed taste. In addition to canned shrimp, canned cattle, canned sheep and other delicacies, they also have the same cooking techniques.

If you want to choose a food to speak for Harbin, sausage is likely to be the first term that comes to your mind. Red sausage, also known as Ridos, comes from Russia, Lithuania? Come all the way? . Introduced to China from the end of 19, sausage didn't? Not acclimatized? Instead? Like a duck to water? , combined with the eating habits of Harbin, Qitaihe and Jiamusi, has become a special food with local flavor.

The rich garlic flavor is the essence of Harbin sausage. Bite the smoked sausage coat, and the fat is full between the teeth and cheeks. At this time, the overflow of garlic makes the whole sausage, all? Smart? Get up. The distinct taste, which is broadcast on the tip of the tongue, and the lingering fragrance are the life breath that makes the northeast people feel practical.

because? Mixed blood? Because of this, many Russian foods have already broken away from western food in Harbin? Bound? Become a local city representative of food. Da Lieba and Gowasu are typical representatives.

Da Lieba is a Russian transliteration of Da Bread. This round bread, which weighs five pounds, tastes very delicious? Europe? . Since Ivan, founder of Lin Qiu Food Company? Yakulovich? Introduced from Lin Qiu, Dalian has a history of more than 111 years in Harbin.

compared with ordinary bread, the addition of hops makes the big bar more fluffy and heavy, and it is heavy in your hand and has a great sense of weight. After being baked by basswood, oak wood and other wood, the outer skin of Dalian is hard, but the inner part is fluffy and soft, and you can smell the fragrance of fruit wood when you smell it carefully.

in the northeast, Gowasu is one of the most common drinks. One of the raw materials of this magical drink is the porcelain bar. This kind of beverage with European flavor has a strong malt flavor. Compared with the Russian sour taste, Gowasu in the northeast is more sweet.

In many regional food cultures in China, pickles are somewhat unattractive. When taking stock of Chinese-Russian mixed-race food, the name of Russian pickled cucumber is also difficult to mention.

Just like pickles in rice congee, they are the simplest meals in China, and Russian pickles are the bottom taste of Russian life. After this sour taste came to the northeast, it soon became the ornament of the northeast people's table. The production of pickled cucumber is very simple. After washing, add seasonings such as rock sugar, white vinegar and fragrant leaves for pickling, steam it in a steamer for more than ten minutes, then put it in a bottle for sealed refrigeration, and ferment for half a month before eating.

In the northeast of Linhai Snowfield, eating meat is one of the ways to supplement calories. In addition to the warm and fatty meat, a piece of sour cucumber is served, and with the crisp chewing sound, the juice of vegetables is slightly sweet and sour, and it is poured into the mouth, which is appetizing and greasy.

if the north of the northeast is? Russian flavor? That's on the east side of the northeast, and it tastes like kimchi.

In fact, apart from the Korean Peninsula, the northeast of China is also one of the gathering places of Koreans. Even from a certain point of view, Korean cuisine, which is gradually becoming popular, is also an integral part of Northeast cuisine.

When it comes to the typical food on the Korean peninsula, kimchi is an unavoidable name. In the northeast, kimchi has another name? Spicy cabbage. Pickled pickles are used in almost cold regions. A variety of Korean pickles are very popular in the Northeast. In the northeast, almost every supermarket has a special counter for Korean pickles.

spicy cabbage is beautiful for its spiciness. Pepper, garlic and ginger are the three original flavors of pickled spicy cabbage. When curing, Pak Lei, apples and other fruits, rich fruit acid, make spicy cabbage more crisp and refreshing.

cold noodles are a staple of Korean cuisine. Different from the cold noodles in the south, Korean cold noodles are mostly made of buckwheat, and the black and yellow noodles are smooth and waxy. Beef slices about one centimeter thick, sweet and sour apple slices, and half-cut eggs are decorated in the meantime. A bowl of cold noodles, how dare you? Man-Han banquet? A sense of richness.

cold with north Korea? Luxury? Different, Jixi cold noodles have a simple monotony. A small pile of sparse shredded cabbage and a few floating shredded cucumbers are enough to decorate a bowl of cold noodles. Jixi cold noodle soup, mostly made of beef, is slightly fragrant in clarity. Add some baking soda to the soup with slight ice slag, and serve it with bubbling bubbles.

In Jixi, cold noodles must be accompanied with cold dishes. Jixi cold dishes, mostly cold dishes. Vegetables, eggs and even seafood can be served cold in Jixi, and spicy is the same feature of these dishes. A bowl of authentic Jixi cold noodles, with warm noodles, cold soup and spicy food, is it counted? Have an inner flavor?

In China, there is no shortage of enema food. In the northeast, besides Harbin red sausage and the famous blood sausage, Korean rice sausage is also worth tasting. In fact, in the production method, rice sausage and blood sausage have the same effect. In the casing, pig blood, rice, glutinous rice and vegetables are added, and the rich taste of the entrance makes people have seeds. Taobao? The pleasure.

In Yanbian, Jilin Province, when rice sausage is cooked, it is often mixed with sticks and sauerkraut, and slowly stewed in a huge iron pot. After several hours of stewing, there is a fragrant rice sausage soup, which is delicious and attractive The stewed rice sausage can be directly sliced and eaten.

There is almost no fishy smell of pig blood in the rice sausage, and it is replaced by warm glutinous rice. In Yanbian, when eating rice sausage, it is usually accompanied by a small dish of soy sauce sprinkled with Chili noodles and chopped green onion. The mellow rice sausage meets the salty soy sauce. What kind? In a million years? It's tender.

the three eastern provinces always appear as a whole.

In fact, there are many ethnic minorities living in this black land of Northeast China, such as Manchu, Oroqen, Hezhe, Mongolian and Hui. Different ethnic groups can be integrated into a concept, which also confirms the inclusiveness of the Northeast. The eating habits of different ethnic groups are intertwined in the northeast, which has become a food memory of all ethnic groups in the northeast.

as a nation with a long history, Manchu ancestors lived in the northeast for a long time. Due to the long winter in Northeast China and the fact that Manchu people make a living by hunting, sweet food and meat with hunger tolerance and high calorie are the first choice for Manchu people. Yellow rice cake, sticky and sticky, red kidney beans, sprinkled on it. ? In Manchu songs, the appearance rate of sticky bean buns is quite high. Soft sticky bean bags are deeply loved by children in Northeast China. The coat of sticky bean bag is mostly made in yellow wheat, seasoned with honey, and then wrapped with fine red bean paste. In order to prevent adhesion, the prepared sticky bean bags are mostly wrapped by perilla leaves or pear leaves.

The freshly steamed sticky bean bag is golden in color, and the misty water vapor on the face is full of sweetness. Gently remove the cotyledon on the surface of the sticky bean bag, and the herbal fragrance of the cotyledon oozes from the glutinous yellow wheat. Take a bite at the sticky bean bag, and the soft sticky bean bag will be pulled out for a long time, and then slide into the cheek together with the soft red bean paste, releasing a bit of honey.

In film and television dramas telling stories of the Qing Dynasty, there are often hot pots. As one of the traditional foods of Manchu, hot pot is a common cooking technique of the ancient Jurchen nationality (Manchu) when hunting for picnics. Get rid of? Bird hotpot? 、? Feilong pot? Traditional hot pot, such as sauerkraut and white meat hot pot, is more popular in Northeast China today.

hanging soup is the key to making hot pot with sauerkraut and white meat. The soup of hot pot with pickled cabbage and white meat is generally made from ginseng, gastrodia elata, cordyceps sinensis, Polygonatum odoratum, Ophiopogon japonicus and other natural nourishing herbs as the base material, which is boiled for a long time. Then put pork slices and shredded sauerkraut into a pot, boil and add ingredients such as blood sausage, vermicelli, mushrooms and shrimps. When the ingredients are cooked, dip in some mashed garlic and chives, and the meat is tender and delicious. This steaming is not worthy of the cold winter.

almost everyone in the northeast once had one? Going to the east? Shandong relatives. Although there is no name of northeast cuisine in the eight major cuisines, what is the name of northeast cuisine? Development? However, it is deeply influenced by Shandong cuisine, the first of the eight major cuisines.

When it comes to Northeast cuisine, people will automatically associate it with pork stewed vermicelli, chicken stewed mushrooms, goose stewed in iron pot and other dishes. In fact, in the daily life of the people in Northeast China, the dishes with higher appearance rate are home-cooked stir-fried dishes such as pork slices and dried tofu with pepper.

different from pot-wrapped meat? Fundamentalism? The practice of meat-skimming section in Heijiliao is basically the same, but the side dishes are slightly different. ? Slip? , is the traditional practice of Shandong cuisine. Anyone? Slip? Our dishes are usually fried first, then dried, and then put into the oil pan for further frying.

The pork tenderloin, which has slipped by, is stir-fried with pungent green peppers, and there is an anxious smell of fireworks. Sprinkle some white pepper. Pepper and vinegar collide with each other to make the wait for a while smell, which makes the population swell. Rib? Get up.

food is life. There are many nationalities and countries in the eating habits of the three northeastern provinces. All kinds of concepts can be accepted and digested, whether it is mixed blood or native land, which is precisely the tolerance and tenderness of Northeast China.