Harbin sausage is famous for its complex technology, exquisite materials, rich flavor and rosy color. The old masters who really baked sausages once learned from Germans and Russians, and after gradual adjustment and improvement, they formed the present flavor, which merged Chinese and foreign flavors in the evolution of a hundred years and finally settled down. Traditional authentic sects benefit many sausages, Harbin Meat Joint Sausage, Harbin Commercial Committee Sausage, etc. Later, there were many new sects, but all of them were characterized by sausage with less starch, rosy and wrinkled casings and tight lining, which was well known in the north and south and received rave reviews.
As for Italian bread, the best explanation, like French baguette, is born to enjoy the mellow taste of flour. The difference is that Italian baguettes are fermented in different ways, so they can be said to be Russian baguettes. Of course, friends in the south also like it, because it is very comfortable in the stomach after eating it.
Barbecue is buttered, served with red vegetable soup, caviar and sausage, and a bottle of Gowasu. This is a typical fighting nation. No, it's a traditional way for Harbin locals to eat.
Speaking of it, Zhou Jun has been in contact with these two gifts for a long time. As a classmate of a university in Harbin, he always brings some sausages and big bars to his roommates when he comes back from vacation every year. The sausage was quickly put out, but the big bar ... I looked at each other and my mind was full of confusion-this dry and hard Russian bread, even compared with steamed bread rolls, has no taste advantage, and it hurts my cheeks when chewed.
Therefore, most southerners who like to eat soft glutinous taste will accept its incompetence.
Not to mention Harbin sausage, formerly known as Soviet Lithuanian enema, has been introduced into Russia for a hundred years. Pork sausage with a red appearance is acceptable to everyone in the north or the south.
As for why Dalian is so famous in Harbin, it is determined by historical reasons and geographical location.
As we all know, Harbin is known as "Oriental Moscow". When Russia and China cooperated to build the Middle East Railway, a large number of Russians poured into Harbin. In order to meet their needs, various traditional Russian food stores came into being, among which Da Lieba is the representative.
Strictly speaking, Leba means "bread" in Russian. Because it is big, people in China put the word "big" in front of it. You can imagine the concept of 4 Jin of bread.
In fact, it's just an idea that southerners think is not delicious, but Harbin people love it very much.
Zhou Jun's roommate mentioned above will cut some garlic cloves first, and then spread garlic juice on the hard shell of bread. According to her, it's delicious, or sliced bread, buttered and served with hot soup, which can be eaten as a meal.
It is said that at the beginning of the last century, all those who could afford to eat big bars were upper-class people or Russian expatriates. After liberation, the great Lieba was once snapped up. In that era when food stamps were used to restrict purchases, a big bar weighing five pounds needed three and a half pounds of food stamps, plus 1 yuan to buy it, enough for a family to eat for a few days.
I should have a say in this matter. As a Heilongjiang native, I almost grew up eating Harbin sausage. At least I can say that all sausages I have eaten are accompanied by the smell of sausages, so sausages should taste like this in my memory.
It was not until I came to Tianjin and found that there were other sausages that I realized that the taste in my memory only belonged to the northeast.
The main raw materials for making sausages are meat, casing (animal casing, especially pig or cow casing), starch (potato starch), garlic, salt and nitrate. Half of it is lean pork, about one third is fat pork, part of it is added with lean beef, and the rest is starch and seasoning.
I like sausages, not only because of the taste, but also because I miss home.
As a matter of fact, the delicacies in Harbin, represented by Da Lieba and Hong Chang, are not the original Harbin culture, but foreign cultures that are deeply loved by the local people and integrated into the local culture. In the early years, there were many foreign nationalities in Harbin. Some of these people came along Siberia to escape the famine after World War I, some to escape the repression of Russian elements by the newly established Soviet Union, and some to escape from the Soviet-Russian Siberian labor camp. Most of these foreigners are Slavs, including Cossacks and Belarusians in Russia, as well as Jews and Poles. After these foreigners settled in Harbin, they brought European-style houses. Most of them live in rural single-family houses and European-style farmhouses. In Harbin, Majiagou, Nangang Lin Qiu Company, Daoli Pianzi, Zhengyang River and Central Street are all residential areas for these foreigners. They settled down and brought their eating habits and tastes. Processing Doris sausage, tea sausage and dried sausage with local raw materials, raising cows, and producing milk, cream, dried milk and all kinds of baked bread. These foods have several characteristics. First, it is suitable for people with high latitude, high calorie and cold tolerance. The second is storage resistance. Third, it is convenient to eat. You don't need to cook it now, you can eat it at any time. At that time, there was no refrigerator, and the shelf life of these foods was longer than that of local foods. These characteristics have established its position in Harbin. Harbin people like them, absorb these foreign cultures, and form this part of food, represented by sausage, big bar beer and Golas drinks. Except dairy products and drinks, these foods are generally baked, and the production procedures are strict. For example, at that time, there was no seasoning such as vegetarian chicken essence, but the baked red envelope sausage was so fragrant. These have formed the backbone of Harbin's food culture and become one of Harbin's business cards. It is also a local feature for mainlanders to eat. When I go back, I will also bring some high-latitude specialties for my family and friends to enjoy. It should be said that it is very famous in the north and south of China. But objectively speaking, the climate and culture of the north and the south are different. Southerners, especially those areas where rice is the staple food, are still willing to enjoy the local food culture because of their different tastes. But this does not affect the spread of Harbin food culture to the whole country.
I couldn't afford it when I was young, but eating it once in a while is enough for me to brag for half a year. These two kinds of food have typical northern flavor. Personally, I prefer sausage, which is absolutely northeastern. Later, I was transferred to the south. Every time I go back to my hometown to visit relatives, I have to go to Harbin Fendou Road grocery store to buy some food and take it back to the south. Sausage is a must, and sometimes Dalian brings back one, and the price is not cheap. However, colleagues and friends in the south are really not used to it, especially the taste of big bars is hard and sour. They prefer local sausages. Therefore, it is really difficult to change regional eating habits.
Why are sausages and Italian bread in Harbin so famous? Do southerners like it?
First of all, answer the first question. Why are sausages in Harbin and Dalian so famous? By the way, is it really famous? At least before this century, I didn't know about big bars. What do you know about Harbin sausage? I went to Beijing on business again and went to a big supermarket before I went home. There were no hypermarkets in Yangzhou at that time. I don't know what to buy to take back to the children. When I turned to the refrigerator, I saw sausages, so I bought a little of everything. Children who like to eat meat, I think they can eat them right away when they take them back.
Sure enough, I proudly took out two kinds of sausages after entering the door and looked at the children eagerly. Square sausage, first time to eat, I didn't think it was delicious or bad, just so-so. At that time, ham sausage didn't seem to occupy the market. With expectation, we opened our hearts. The strong smell of garlic almost suffocated us. It's delicious to be back here. The sausage was put aside and finally thrown away.
This is the first time that I bought sausages, and the whole family tasted sausages for the first time. Can't say it's not delicious. I can only say that the huge difference in taste is unacceptable to us. Did you eat sausage later? Yes So it's my first time to buy my article. Later, I went to Dalian on business. My colleague asked me to bring some Harbin sausages, which were designated for Lin Qiu. I found this brand of sausage carefully. I bought one by the way.
What I'm thinking is that the designated brand may not taste like this. After eating it, I found that it was not much different from the first time. But with psychological preparation, it is not so exclusive. I watched many TV dramas, including many stories about Harbin. In the ice and snow, there are often scenes of carrying sausages back to the steaming room. Therefore, I can only say that it's not that the food is not delicious, but that it tastes different. Of course, because of logistics, sausages have a wider audience now. Just as there is no regional difference in young people's preference for spicy food, their acceptance of sausages exceeds ours.
Let's talk about big Leba. I didn't know the name when I first saw it. There is a northerner in the office, her mother is from the northeast, and she wants to eat. With the treasure, she saw the big bar again and bought it. In the office, I talk about where I am every day. At that time, it was the speed of logistics, far from today. Several people in our same office are waiting with her. I asked her, "What is a big bar?" ? She said it was a very delicious northeast pastry.
At that time, I knew Beijing eight pieces, big twist, pea yellow and so on. I don't think I've eaten cakes in the northeast. When colleagues received the big bar, we were all waiting to see what was delicious. I was shocked when I saw that it was a huge bread. Is there such a big bread? My colleague tried to break some for us by hand, but it was useless. Later, I found a fruit knife and finally showed us the big bar.
I still can't forget the feeling of eating it in one bite. Different from the softness of bread, it is hard and tough, and the key is acidity. Because of my colleagues' face, I only said so-so, not "not delicious". And several of us feel the same way. How can we have bread with such a taste?
There are a lot of sausages on the internet now, big ones. I bought a big bar in Harbin on a whim that day. I thought the first time I ate a big bar was the sour taste caused by a long time on the road. How fast logistics is now! On the third day of placing an order, I received a courier. I didn't eat dinner, so I opened a big bar. It seems a little softer than it used to be. I sliced the bread with a knife and put salted duck eggs on it. I barely ate one, but I don't want to eat the second one.
Really, not many people know here, whether it's a hot bar or a sausage. The reason why we know the quality of food in the northeast is because our unit moved from the north and there are many colleagues in the northeast. Let's just say that I bought the big bar and invited my sisters to eat it. They were surprised at how I bought such hard bread and asked if it had expired for a long time.
I come from Yangzhou, Jiangsu. I'm not from the south, I'm from East China. But judging from the unexpected experience, Hong Chang and Da Lieba are not so famous and few people like them.
I'm sorry to disappoint you with this answer.
Old Harbin people living in other places should not miss Harbin's sausage! Meat joint, Zhengyanglou and Lido in Harbin can be bought online, but Shang Wei's sausages can only be tasted through friends or in person. Mongolian imitations like "Harbin sausage" were not bought by real Harbin people.
The locals don't eat much except as gifts. Comparatively speaking, Mattel's grooved bread is always in short supply.
Southerners are not very interested in Harbin sausages and big bars, and only old Harbin people can't forget them. Now braised pork can be eaten as a snack, and it makes my mouth water when I think about it …
Personally, I don't deny that the Lin Qiu company's big bar and sausage are indeed unique foods in Harbin (there are really no other places), but I personally prefer the Schalke bread and Shawn's sausage in gorgeous restaurants, which are unique foods in China (more exquisite and delicious).
I like eating sticks very much. There are almost no authentic Russian bars in Tianjin. A few years ago, there was a franchise store at the intersection of Munan Road and Hebei Road, which was really delicious. Unfortunately, there is no such store now. It used to be sold in Tonglou comprehensive food mall, but the taste was slightly worse. As for other bakeries of different sizes, they also do it, but the taste is not so pure. If you want to eat this bite now, you can only wait until the food Expo to buy Harbin sticks and sausages.
I think it's a little far. Personally, I think it is also sold in Taiyuan. There is a butcher shop called Yishou Store, which also sells Harbin sausages. But to be honest, the price of more than 30 kilograms is not much different from that of more than a dozen local ones. I bought it once and never bought it again. Of course, the price is on the one hand, but more importantly, this sausage is not as delicious as that one. It seems that their sausages don't sell well locally. Local people won't spend more than 30 yuan to buy vermicelli sausages, and even pure sausages can't sell at this price, not to mention not yet. I haven't seen it, let alone eaten it.