Northeast cuisine refers to the cooking cuisines in Northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Due to the unique and unified human and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of dishes such as Jicai and Liaocai. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color and flavor, crisp and crispy, and its cooking methods are better than stir-frying, frying, steaming, stewing, and stewing, sauce and roasting.

Examples of classic dishes in Northeast China:

Meat dishes: pot-stewed meat, sliced pork, white meat and blood sausage, stir-fried pork intestines, northeast stew, ribs with sauerkraut, sauce skeleton, stewed vermicelli with sauerkraut and cabbage, stewed mushrooms with chicken, roasted carp with scallion, tender and drunk chicken with pepper, shredded pork, fried carp, shredded leek and beech.

Vegetarian dishes: fresh rehmannia root, shredded sweet potato, stewed hot and sour dried silk, mushu persimmon and so on.

Soups: mutton and winter melon soup, sleeve-swinging soup, egg soup and so on.

seafood: fried shrimp with sesame seeds, soft fried shrimp, shrimp in casserole, fried shrimp balls and so on.

the historical process of northeast cuisine:

the northeast is a place where many nationalities live together. In a narrow sense, the northeast 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 multi-flavored, salty and sweet, widely used, well-cooked, rich in flavor, strong in color and flavor, crisp and crisp, and its cooking methods are good at stir-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.

Main recipes of Northeast cuisine:

1. Pot-wrapped meat

Pot-wrapped meat is a northeast flavor dish, that is, sliced pork tenderloin is marinated, wrapped in deep-fried pulp, fried in a pan until golden brown, fished out, and then stirred and thickened in a pan. The dish is golden in color and sweet and sour in taste.

raw materials: 8 liang of tenderloin, 5 liang of starch, shredded onion, shredded ginger, coriander, shredded carrot and minced garlic, 1.6 liang of sugar, 1.6 liang of 9-degree rice vinegar, salt, soy sauce, sesame oil and cooking wine.

Practice:

1. Cut pork tenderloin into large pieces, about 2-3 mm thick, not too thin, or it will be fried.

2. Shred onion, ginger, coriander and carrot, and mix with white sugar, white vinegar, soy sauce and salt.

3. Add water starch and a little egg white to make a batter with proper consistency, so that the sliced meat can be easily and evenly covered with a layer of paste, but it is not too thick.

4. when the oil in the pot is 5% to 6% hot, put the meat slices wrapped in batter one by one, fry them over medium heat and take them out.

5. Turn the fire to a big fire, add the fried meat slices, and fry them until they are crispy and colored. I am not too burnt. 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, you rou Duan

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.

raw materials: 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 miso, five taels of soy sauce, three parts 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 them into oblique sections with a width of five and an length of eight, feed them with Shaoxing wine, refined salt and an egg for a while, and then mix the paste with starch and sesame oil.

2. Add Shao wine, sesame oil, white sugar, vinegar, monosodium glutamate, soy sauce and starch in a small bowl to marinate the juice for later use.

3. widen the oil with the sauce in the spoon, and when it is 7% hot, fry the meat in the spoon until it is golden and crisp, and then take it out.

4. Leave less bottom oil in a tablespoon, stir-fry onion, ginger, garlic, cucumber slices and winter bamboo shoots for a few times, put the fried meat pieces, then pour the marinade into the spoon, turn over a few, and drip sesame oil out of the spoon and put it on the plate.

3. Stewed mushrooms with chicken

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.

raw materials: 75g-1g of broiler and Sanhuang chicken, 75g of 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 3 minutes, and wash them for later use.

3. Heat it in a pan, add a small amount of oil, stir-fry the chicken pieces when the oil is hot, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine until the chicken becomes discolored, stir-fry the color evenly, add appropriate amount of water, stew for about 1 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. The spiced beef we eat is made by slicing ordinary beef and adding spiced beef.

ingredients: 1g of beef, half a teaspoon of pepper, 2 grains of star anise, 1 piece of cinnamon, 5-6 pieces of galangal, 1 piece of tsaoko (crushed), half a teaspoon of fennel, 1 piece of chopped dried onion, 1 flat teaspoon of salt, half a tablespoon of crushed rock sugar (about 25g, that is, 6.5 yuan), 4ml of soup and 1 tablespoon of wine.

dipping sauce: 1 tbsp sesame oil, light soy sauce and shredded red pepper, 1 tbsp Zhejiang vinegar, 1 tsp cooked oil, 1 tbsp shredded red pepper and half a teaspoon sugar.

Practice:

1. Put the bittern (except wine) in a deep bowl and cook it on high heat for 15 minutes.

2. Wash the beef, put it in the brine, add the wine, and cook for about 4 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 for 1 minute on high heat. Take it out and add the remaining sauce, and serve it with beef.

v. radix rehmanniae preparata

radix rehmanniae preparata is a common dish, and its preparation 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: 1g of eggplant, half of red pepper, 3 green peppers, 15g of potato, 1 small piece of ginger, 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, 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, it has gradually formed a local cuisine with obvious regional characteristics by adding some eating habits of Hebei people, Henan people and Shandong people who have ventured to Guandong. 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 quite a few 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. 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 food in the northeast is highly similar. Under the subdivision, there are also sayings of Jicai, Liaocai and Longjiang Caicai. Among them, Liaocai has become a well-known 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 Heilongjiang can't stay at home because of the large number of restaurants opened by Heilongjiang people.

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 214. This is the only cuisine in the famous local cuisines in China that has won this honor. It is also a major 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 glory for the people of Liaoning to inherit cooking skills.

Northeastern cuisine is characterized by distinct saltiness and sweetness, extensive materials, sufficient heat, rich flavor, strong color and flavor, crisp and crisp, and its cooking methods are better than those of stir-frying, frying, roasting, steaming, stewing, sauce and smoking. The ingredients are mainly natural local ingredients. The representative dishes of Northeast cuisine include pickled cabbage, white meat and blood sausage, pork stewed vermicelli, pot-stewed meat, stew in chaos, chicken stewed with hazel mushrooms, meat-skimming section, three fresh potatoes, braised three white meats, game bear's paw, shredded sweet potatoes, sauce bone, smoked chicken, pork-killing dishes, sauce dish, etc. There are also some local specialties, and Liaoning is rich in fisherman's specialties because of its long coastline.

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.

China No.1 chef, winner of the first cooking competition in China in 1983, chief consultant of China Cuisine Association, chairman of the expert committee of China Cuisine and Catering Association, honorary chairman of Liaoning Cuisine Association for life, representative of Shenyang Municipal People's Congress, national model worker, and president of Liaocai Research Association, Mr. Liu Jingxian, who studied under 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!

Pot-wrapped pork (Nian you) is well-known in the north and south of the country. This dish is a typical Heilongjiang dish. It is said that it first appeared in Daotai House in Harbin. At that time, foreigners such as Russians often visited Daotai House. 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 crispy 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. <