Detailed explanation of Northeast cuisine:
Due to the unique and unified humanistic and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of Japanese cuisine, Liao cuisine and Longjiang Caicai (in fact, due to the special selection of materials for Northeast cuisine, only the original ecological raw materials produced in the black soil plain of Jilin and Heilongjiang cannot be planted in greenhouses, and today's Liao cuisine combines many cooking methods of other cuisines, so Longjiang cuisine is the traditional Northeast cuisine; Now it may only be eaten by farmers in Heiji.
Status of Northeast Cuisine:
Among the "eight major cuisines", Northeast cuisine is not in the top position, but this has not hindered its business, and it is even called "the ninth major cuisine". Even in Guangzhou, far away from its birthplace, Northeast cuisine can be as warm and heroic as kapok. The formation process of Northeast Cuisine has also integrated some characteristics of other cuisines in China and Han diet.
Characteristics of Northeast Cuisine:
Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color and fragrance, crisp and refreshing, and its cooking methods are better than frying, frying, roasting, frying, steaming and stewing, as well as sliding, frying, dipping and stewing. Northeast cuisine pays attention to bold eating and enjoys itself, so the colors in color, fragrance and taste are similar.
Representative of Northeast Cuisine:
Generally, people think (in fact, it is not accurate) that the representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, braised pork, Northeast stew, chicken stewed hazelnut mushroom, minced meat, fresh ground three herbs, roasted three white, papaya, shredded sweet potatoes, sauce skeleton, and pork-killing dishes. The pickled cabbage that the northeast people like to eat and the pickles dipped in soy sauce with vegetables are also a major feature that distinguishes Northeast cuisine from other cuisines.
The historical process of northeast cuisine;
Northeast China is a place where many nationalities live together. In a narrow sense, Northeast China includes Liaoji Black. In fact, the influence of northeast cuisine also includes eastern Inner Mongolia and northeastern Hebei, because these places belong to the northeast in history, and other affected places also include the former Jehol Province, which is the area outside Shanhaiguan in Qinhuangdao City, Hebei Province today. The book Qi Yao Min Shu written by Jia Sixie in the Northern Wei Dynasty describes the cooking methods of northern minorities, such as "Hu stew", "Hu soup method" and "Fan Hu method", which shows that their cooking techniques have 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 Wang Fu dishes. Influenced by it, Northeast cuisine pays more attention to the production methods and materials, and absorbs the essence of cooking methods in Beijing, Shandong, Sichuan, Jiangsu and other places, forming Northeast cuisine with strong local flavor. Northeast cuisine is characterized by: cooking methods are longer than stewing, roasting, boiling and frying; Pay attention to the work of the spoon, especially the big turn.