the formation of a local cuisine is accompanied by a large number of delicious foods in this place. Besides the taste, these foods need a good name to make people remember. Just like people's names, the naming of dishes in the development of Northeast cuisine culture also reflects the folk customs and characteristics of Northeast China.

Chinese food pays attention to color, taste and fragrance, which are all about the food itself. If there is a good name, it will invisibly raise the price. For example, the names of "Princess Chicken" and "Dongpo Meat" are very literary. No matter whether it is delicious or not, it is easy to get a good impression, at least it makes people feel more comfortable than "beggar chicken" and "Goubuli steamed stuffed bun". Therefore, a cultivated culinary master gives a name to his new dish and pays special attention to its cultural connotation. Whether the food is delicious or not is another matter.

There is no lack of humor in the character of the Northeastern people, and the Northeast cuisine also reveals a delicate taste under the rough name. The deepest impression of Northeast cuisine is that it is large in quantity and straightforward in name, just like the familiar Northeasters, whose personality is sincere and enthusiastic.

Just looking at the name "Shazhu Cuisine" reveals the generous personality of the Northeast people. The proprietress said that the pig-killing dish was originally a stew that was eaten when pigs were killed in the northeast rural areas at the end of the year. There are three kinds of raw materials for killing pigs: white meat, sauerkraut and blood sausage. White meat is a large piece of pork belly with skin; Pickled sauerkraut is made of northeast Chinese cabbage by natural fermentation and pickling; Blood sausage is the most time-consuming to make, and it is made of fresh pig blood, chopped green onion, salt and so on.

Chinese food, whether it is the classic delicacies or the snacks scattered among the people, pays attention to the unity of the beauty of form and content, not only the color, flavor and shape of the dishes, but also the "good name" of the dishes. Because the name of the dish can not only reflect the connotation of the dish, but also reflect the aesthetic taste of the creator of the dish. After repeated scrutiny, the names of dishes strive to be elegant, relevant and worthy of the name, so that people can get a glimpse of the characteristics or the whole picture of the dishes at a glance.