Kanto region's food customs are full of local colors, which not only show the rich local specialties, but also reflect the uninhibited character of the local people.
Due to the climate, habits and other reasons, kanto region is used to eating three meals a day. The staple food is not only miscellaneous grains, but also rice and wheat, among which sticky bean buns and sorghum rice are the most distinctive.
Manchu refreshments, represented by Bobo and Saqima, are an important part of the barbecue banquet in Manhanpuchi. Vegetables are mainly Chinese cabbage, cucumber, tomato, potato, vermicelli and fungus. Meat likes to eat white meat, fish, shrimp, crabs, clams and game.
Kanto region is a place where many nationalities live together. 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 the old capital of 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 good at stewing, dipping, roasting, frying and steaming. Many northeast dishes are tender but not raw, thorough but not old, rotten but not melted, or crisp outside and tender inside, with mellow taste, beautiful shape and rich benefits.
Many northeast dishes are well known: stewed mushrooms with chicken, braised bear's paw, soup with three fresh antlers, fragrant nose, white pine salmon, stewed beans with ribs, stewed vermicelli with pork and so on.
Among them, stewed mushrooms with chicken is a traditional dish of Manchu, and it is also a famous dish in eight bowls of Manchu. It is made by stewing dried mushrooms, chicken and vermicelli in a pot. It is best to choose wild hazel mushrooms with thin rods and umbrellas for stewing chicken, which can set off the fresh flavor of chicken to the greatest extent.
The eight bowls in Guandong have a long history and are rooted in the people. They are representatives of soup dishes in Northeast China. It is inseparable from the festive banquet of farmers, and the traditional dishes of the hotel are also on the list. "Eight Bowls" originated from Manchu food customs, and the children of the Eight Banners advocated the crude food culture of "drinking in a big bowl and eating meat in large pieces", which is a true portrayal of the nomadic life of their ancestors.
The raw materials of the eight bowls are mostly livestock meat, including delicacies and seasonal vegetables. The cooking techniques are mainly stewing, cooking in a big pot, combining soup with vegetables, crisp, rotten, salty and fragrant, which fully embodies the integrity and boldness of Manchu people.
Eight bowls have been handed down to this day and are still talked about by modern people. In addition to the reform of traditional techniques to adapt to the trend of the times, it is more important that the temperature in the north is low, and almost half of the time is ice and snow all year round. People need to supplement a lot of calories to resist the cold and strong taste. A half-soup and half-dish stew can meet this demand.
There are two ways to make eight bowls: coarse and fine. The fine eight bowls refer to: fried fish slices, stewed shrimps, family photos, sweet-scented osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs and loose meat. The eight bowls are: stir-fried shrimp, stewed shredded chicken, stewed egg soup with crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on.
Eight bowls are often used for banquets. There are eight people at each table and eight dishes on the table. When serving, they all use a unified sea bowl, which looks refreshing, enjoyable and full of local characteristics. The deep affection and friendship of Kanto people are all poured into this thick hot soup.
Auspicious cuisine is a kind of cuisine rooted in the black soil of Jilin, and is known as a gorgeous flower in the cooking field of China.
Auspicious dishes refer to the flavor dishes formed by using Jilin specialties or main raw materials, using Jilin's unique cooking skills and combining the food culture and customs of various ethnic groups in Jilin. At the same time, the name of auspicious dishes also contains auspicious, auspicious and auspicious meanings.
Jicai has a profound cultural background, and its formation and development are closely related to the geography, history, economy, nationality, culture, customs, resources and other factors in Jilin.
Jilin is located in the middle of kanto region, with fertile land and extremely rich animal and plant resources, which is a favorable condition for the development of Jicai.
Jicai has a long history. As early as 3,000 years ago, Su Shen, the ancestor of Manchu, settled in Baishan Heishui and lived a life of fishing and hunting. Since ancient times, there have been Han, Korean and Mongolian nationalities living here in Jilin. The cultures and eating habits of all ethnic groups are different, and the unique eating habits of all ethnic groups are combined to form a unique diversified eating culture.
After years of ethnic integration, Jilin cuisine has formed a Jilin-style cuisine featuring nationality, region, cooking skills and eating customs, which is deeply loved by the people of kanto region.
In terms of cooking techniques, Ji cuisine is greatly influenced by Shandong cuisine, and at the same time, it incorporates the dietary characteristics of Manchu, Mongolian and Korean. Auspicious cuisine is exquisite and meticulous. Good at frying, frying, roasting, roasting, stewing, sauce, drawing, cooking delicacies, paying attention to the temperature, being good at using spoons, paying attention to compound techniques and absorbing cooking techniques from other cuisines.
Heilongjiang cuisine, also known as "Longjiang cuisine", is good at cooking mountain vegetables, game, meat birds, fresh water fish and shrimp. Pay attention to the mellow, tender, refreshing and salty taste, and it is famous for its delicacy, freshness, clearness, tonic and green natural food. It is another wonderful flower in the culinary art garden of China.
Heilongjiang cuisine is composed of Harbin, Mudanjiang, Yichun and Heihe. Representative dishes include braised salmon, roasted dog meat, roasted wild boar, stewed deer tail and dragonfly soup.
Longjiang cuisine has its own unique cultural background, and it also contains many ethnic cultures, which can't be replaced by any other food culture.
The biggest difference between Longjiang cuisine and southern cuisine in history is that soy sauce is the main seasoning. Jurchen likes soy sauce best, and the sauce cooked by my officials should be tasted by the emperor, otherwise it will be regarded as a crime of disrespect.
1226, Jin Aizong, the ninth emperor of Jin State, was forced to flee to Shangqiu, Henan Province under the strong offensive of Mongolian army.
In March, Marshal Census made an insurrection and killed Lu Huan, the political governor. He said, "You drove to the government, but you didn't give me food or delicious sauce. What crime have you committed? "
Finally, the sergeant was ordered to go to Lu Huan's house, check out 20 cans of soy sauce, and then kill him.
People who were killed because they didn't pay tribute to soy sauce in history are also anecdotes. This shows the importance of soy sauce in Kanto cuisine after the Nuzhen diet has doubled.
In terms of food, Kanto food is a continuation of nomadic food culture. The diets in Liaoning, Jilin and Heilongjiang are all born by one mother and cannot be separated by force. This matrix is the nomadic people on the black land. The living habits and characteristics of nomadic people endow the unique culture of diet, which has been passed down for thousands of years.
The typical cookware in the history of kanto region was Liu Er Iron Pot. The iron pot has six ears, which is a unique symbol of nomadic people.
Farming life has a fixed place, a fixed stove, and pots can be put on the table. And nomadic life, in the habitat, set up a few dead branches, hung on Liu Er's iron pot, began to collect the harvest of hunting, and then put them into various wild vegetables to cook a pot of thick fragrance.
The characteristics of nomadic life can't make people have extra time and energy to fry a few dishes, so they can only stew everything they want. Liu Erguo is the product of this special lifestyle. It is convenient to hang on branches at any time. This iron pot stew is the root of Kanto stew and the origin of modern hot pot, so until now, authentic Longjiang cuisine has not been cooked.
Korean is a distinctive minority in kanto region. Cold noodles and cakes are unique foods in Korea and also popular foods. Cold noodles have a long history. Every year at noon on the fourth day of the first lunar month, Koreans are used to eating cold noodles. Cold noodles, also called longevity noodles, are slender and long, meaning happier and longer life.
In addition, it is also the food that the host entertains the guests in the event of a festive festival, wedding, or guests. The seasonings and raw materials of cold noodles are very particular. The raw materials are mostly buckwheat flour, wheat flour, corn flour, sorghum flour or sweet potato flour.
There are many kinds of condiments, including beef, pork, chicken, shredded eggs, sesame seeds, apples and so on. And it is mixed with sesame oil. This cold noodle tastes sour, sweet and spicy, cool and refreshing, and has a unique flavor.
There are many kinds of rice cakes, such as beating cakes, cutting cakes and slicing cakes, among which beating cakes is the main one. Making cakes is one of the main foods for Korean people to entertain guests at festivals, weddings and funerals. When making a cake, first steam the glutinous rice, put it in a wooden trough or a stone mortar, pound it into a cake ball with a mallet or a stone hammer, and then put some bean paste noodles dipped in white sugar or honey, which makes it soft and sweet and has a strong flavor.
Kimchi, even spicy cabbage, has a long history. It is a table food handed down from generation to generation by Koreans and is deeply loved by Koreans.
When cooking spicy cabbage, first clean the cabbage, cut it, marinate it with salt for a few days, then squeeze out the water, and then add seasonings made of carrots, ginger, garlic, dried peppers and salt. On each cabbage, then stack it in a clean jar layer by layer. Put a layer of apple slices on each cabbage and fill the jar.
You can eat it in half a month. Pickles made by this method taste sweet and sour. Because it is easy to learn, many other ethnic groups have learned to cook, which has gradually become a delicacy on the table in kanto region.