China is a descendant of the Chinese people, and China culture has a history of more than 5, years. After so many years of wind and rain, culture is still passed down. Daqing is an ancient cultural city with a long history, and it is essential to travel to Daqing to have delicious food. This issue of Daqing Culture takes you to taste the special food there.

sanhua wuluo

"sanhua" is the collective name of three kinds of fish, namely, aojia flower, bream flower and crucian carp flower. Aohua, with tender meat, delicious taste and few thorns, can weigh more than 5 kilograms, and is one of the four famous freshwater fish in China. Bream flower, with tender meat and rich fat content; Carassius auratus flower, used for cooking soup or steaming every day, is also a good medicine for lactation of puerpera with insufficient milk.

"Wuluo" is the collective name of five kinds of fish: Zheluo, Faroe, Yarrow, Tongluo and Huluo. Zheluo is a large carnivorous fish in cold-water salmon and one of the rare cold-water fish species in the world. The meat is fine, and it can be used for stuffing jiaozi, stewed fish fillets, etc. Faroe, smaller than Jerome, but similar in habits, delicious meat is suitable for soup; Yaluo, Tongluo and Huluo are all small fish, and the largest one is as long as possible. These kinds of fish are cheap and good, and they are popular delicacies for urban and rural people.

wild vegetables

in the depths of the forests in Xiaoxing' anling, there are a large number of wild vegetables, such as bracken, day lily, yellow melon fragrance, Osmunda japonica, celery, spiny buds, and Hericium erinaceus. Because wild vegetables are not polluted by air, fertilizers and pesticides, there are no infectious bacteria and chemical components harmful to human body, and they are pure natural green foods.

Pteridium aquilinum in wild vegetables is a special dish in the northeast mountainous area, and the Pteridium aquilinum made from it is light and elegant, fresh and refreshing. The practice is to desalinate bracken with clear water, add refined salt, monosodium glutamate and pepper oil, mix well, and cut it into inches. Soak the best sea rice in hot water until soft, and code it on the bracken, and serve.

Crystal Belly

There are two kinds of skins of crystal bellies, one is filled with pig's large intestine (commonly called pig's belly), and the other is filled with pig's small belly (namely pig's bladder). It is better to use a pig's belly to fill it, and it is better to choose one with a belly membrane. The inside of the crystal belly does not need starch coagulation, and it is directly solidified by pork skin, which tastes good.

Braised chicken

It is made by unique braised chicken technology, with all kinds of precious condiments, aged soup and unique technology. Its flavor is fragrant, smooth and refreshing, and it is a typical green food with the characteristics of low fat, low blood fat and low cholesterol.

sturgeon

sturgeon is a large fish of ACIPENSER family, generally weighing 1 kilograms, and the largest one can reach 15-2 kilograms. The sturgeon is a typical river fish, which is mainly distributed in the upper and middle reaches of Heilongjiang, and also distributed in Wusuli River and Songhua River. The fish mouth is small, the abdomen is silvery white, the meat is fat and tender, and the fish eggs are very precious.

Braised elbow in Fangzheng Zhuhe

Braised elbow in Fangzheng Zhuhe is a dish left over from the ancestors of Ren family. At first, I just cooked my elbow on holidays, shaved my bones and sliced it, and removed some salt and soy sauce. By 1979, with the continuous improvement of people's living standards, the frequency of eating elbows was also increasing, and the types of ingredients were also increasing, which gradually evolved into today's elbows. In 1985, Ren Jia opened a restaurant, and grilled elbow was put on the table as a dish. Because of its delicious taste, more and more people ate it, which spread widely in society.