a piece of black land has nurtured a unique culture, which is rough, bold and enthusiastic. A Zhao Benshan, Pan Changjiang and Gong Hanlin ... spread the "Northeast Sketch" all over the country, and of course, a group of people from "Longquan Villa" such as "Liu Laogen", "Medicine Box" and "Big Pepper" spread a black land culture all over the country. Black land culture is not only active on the stage and screen, but also permeated on the dining table. Watching northeast operas and eating northeast dishes has become a life scene for urbanites.

coming to the northeast restaurant for dinner is like coming to the black land. A piece of Stewed Fish in the Great Northern Wilderness brings diners' thoughts to the once desolate and rich "Beidacang". It is said that this special dish was created by the soldiers of the Corps that year. Wash the whole live carp without frying, put it in a pot, add onion, ginger and garlic, add cooking wine, vinegar, soy sauce and other seasonings, and cook it in broth. The fresh flavor of the fish is commendable. "Northeast One Pot Out", "Fish Head Bubble Cake", "Mushroom Stewed with Chicken" and "Random Stir-fry" make people feel like sitting on a hot kang, and feel the harmony and affection of family and friends eating together: in a small iron pot, ribs are stewed with beans and corn cobs, and a circle of corn flour (bean flour) cakes is covered on the side of the pot, which is steaming and fragrant. This is a simple and very "local" northeast food culture.

Because of its unique historical and cultural background, Black Land has also bred a very noble and elegant northeast food culture. Baishan Heishui is the hometown of Manchu. With the rise of Nuerhachi, the prosperity of the Eight Banners, the Qing army's entry into Shanhaiguan and its capital in Beijing, the original authentic Northeast "local cuisine"-Manchu cuisine has also developed, which has spread all over the country, and even formed the imperial dishes of the Qing Dynasty. Qijia Stewed Cuisine, Ganlong Cheese Meat and Nashi Pig's Hand are all representative Manchu characteristics. In the northeast restaurant, you can taste local specialties and ethnic flavor dishes at the same time, which can be described as both elegant and popular.

1. Frozen fish: In winter, the outdoor in the north is a large natural refrigerator, and people use this natural condition to freeze food. Put the fish that can't be eaten for a while outdoors, water it, and freeze it into an ice shell. If it is buried in a snowdrift for a long time, it can be preserved until early spring.

according to historical records, in the Qing dynasty, people in the north "watered mandarin fish, Zheluo and other valuable fish into ice, which was called chilled if they were curling", and then they were tribute to the emperor, which can be described as rare frozen fish.

2. Frozen jiaozi: As soon as the "Spring Festival" comes for northerners, every household will be busy wrapping jiaozi, and many of them will be frozen outdoors for the first to fifteenth days of the lunar new year. Don't look at jiaozi's freezing, which clinks against each other and goes into a boiling pot. It will be cooked in a short time, and its taste is as delicious as fresh dumplings.

3. Frozen tofu: put the water tofu outdoors, freeze it, put it in a pot when eating it, and add the necessary seasonings to stew it, which will make the soup rich and delicious.

4. Frozen pears and frozen persimmons:

Fresh fruits such as big persimmons and covered pears are frozen and frozen like steel balls. When people buy this kind of frozen fruit home, they can eat it slowly as it is frozen, or they can put it in water to slowly remove the ice shell. After removing the ice shell, the fruit is soft, and then they can eat it in big gulps. It is soft, cool and sweet, which really has a special taste.

Northeast specialty snacks

Stewed live fish in Demoli

There is a small village called Demoli near the roadside in Harbin suburb. The villagers opened a snack bar on the roadside to entertain passers-by who stopped for dinner. Stewing tofu, vermicelli and carp from Wusuli River is a warm old practice for fellow villagers. Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: If foreign friends don't like western food and northeast cuisine, let's have Molly stew live fish.

Dog Broth

In the Korean Hotel in Jilin, all dog broths are stewed with fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. There are many tricks to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel that there is a fragrance in your nose, and this dog meat will taste more and more fragrant.

stewed vermicelli with sauerkraut and pork

Northeastern people love stews, and there are many famous dishes to eat. As the name implies, stewed potatoes with geese, stewed mushrooms with chickens and stewed vermicelli with pork and sauerkraut are all local dishes eaten in cold weather in the dead of month. The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk the thickness of a match stem, which helps the white leaves to be green and will not boil for a long time. Local potato flour is easy to cook and endure, and it's just like hanging upside down with chopsticks when the pot is yellow and bright. Use the old soup of cook the meat and Bones when killing pigs, add the pork and sauerkraut vermicelli stewed with sauteed pork belly, and the delicious aroma surrounds the roof!

Three fresh plants

Chinese folks have always had the habit of tasting three fresh plants, three fresh trees and three fresh water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuan wheat and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

Qiqihar: Pig-killing dish

It's the New Year, and a family in the village killed a pig. All the food in the lower back and legs is good. How can we eat the remaining fat in the water? There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflected the aunt's face, and the stew with ginger and garlic in the pot was cooked glug. When this pig-killing dish spread to the city, restaurants in the city added more procedures and used enough materials to make it taste more delicious.

northeast cold dishes

cold dishes are northeast big lapi, sauce beef and Sichuan spinach cold dishes. Northeast Rapi is a bit like vermicelli, which is more elastic than vermicelli. It is made of potato powder and mung bean powder, mixed with shredded cucumber and carrot, and mixed with special seasoning, which is slightly spicy and refreshing in acid. The meat of beef with soy sauce is very loose, and the triangle meat is selected, which is covered with a little garlic paste and pepper powder. If it is too light, you can pour some soy sauce and dip it in.

Pot-fried pork

Pot-fried pork is a dish derived from the meat loaf section in the northeast, but now it is sliced meat, which is covered with starch made of potatoes and fried in oil, so it is also called "pot-fried pork". It is crisp and sweet on the outside and tender on the inside.