Daqing, located in the southwest of Heilongjiang Province, is the largest petroleum and petrochemical base in China. Daqing is located in the northeast, and its eating habits are deeply influenced by the northeast cuisine. On the other hand, Daqing is booming because of oil, and builders from all over the country have brought their own food flavors to Daqing. After more than half a century of communication, collision and integration, Daqing has formed a series of delicious foods with strong northeast flavor and its own characteristics.
radix rehmanniae is also one of the classic dishes in northeast China, and it is also a special food in Daqing. The ingredients of this dish are three common vegetables, eggplant, potato and green pepper, which are grown in the ground. After careful cooking by chefs, three common fresh vegetables are surprising. Radix rehmanniae is not only delicious, but also nutritious, and has become a common food in Daqing people's meals.
Tofu stew with catfish: Catfish is tender and nutritious, and has the effects of nourishing yin and blood, invigorating the middle energizer, stimulating appetite and inducing diuresis. It is the first choice for women's postpartum dietotherapy and lactation. Tofu broadens the middle and benefits qi, and harmonizes the spleen and stomach. Catfish produced in Daqing and tofu in Northeast China are golden partners for nutrition and nourishment. At the turn of spring and summer, it is the best time to eat this dish.
Three flowers and five Luo: Daqing is rich in water resources, rich in all kinds of fish, among which "Three flowers and five Luo" is the most delicious. "Three flowers" refers to the flower of the tortoise, the flower of the bream and the flower of the crucian carp, and "Five Luo" refers to Zheluo, Faroe, Tongluo, Huluo and Yaluo. These eight kinds of fish are delicious and become the special fish dishes in Daqing.
Sauce roast is the trump card here. Sauce roast bones, pig hands and pig hearts? The golden roast bone is made of Dumont's best raw materials, then marinated with secret sauce, and finally bathed in the barbecue oven for blooming. Originally, the thick and incomparably big bone bloomed again by such tedious baking. protein was mixed with the fragrance of sauce, and the slight fat was mixed with the slightly blooming oil, which was incomparably fragrant.
Roast whole sheep: Fat sheep from Dorbert grassland are selected to roast whole sheep, which are slaughtered, stewed with various seasonings and baked in special stoves for more than three hours. The whole lamb after being baked is golden in color, crispy in taste, fresh and tender in meat, and full of fragrance. When offering roast whole sheep, the Mongolian emcee sings a eulogy and presents Hada with a warm atmosphere and spectacular scenes, which is the highest etiquette for offering guests.
pit roasting: it belongs to traditional Chinese cooking. Compared with high-temperature cooking methods such as deep frying and open-flame barbecue, protein is immutable, does not produce harmful substances such as polymers and acrylamide, and its nutrition is preserved completely. The pit-roasted tribes are mainly "eight-roasted" such as roast chicken eggs, baked potatoes, roasted corn, roasted sweet potatoes, roasted crucian carp, roasted pigeons, roasted quails and roasted chickens.