There are many ethnic minorities living in the three northeastern provinces, mainly Manchu, Korean, Mongolian, Hui, Daur, Oroqen, Ewenki, Hezhe, Xibe, Russian and other ethnic minorities with northern characteristics. Therefore, there are many ethnic autonomous prefectures, counties, banners, towns and other local administrative units in Northeast China, and local ethnic minorities have also created unique and distinctive delicacies by integrating products from Northeast China.
Let's start with Liaoning, which is located at the southernmost tip of the three northeastern provinces, with a coastline of 1000 kilometers, Changbai Mountain stretching for several miles, and Liaohe River of 1000 kilometers. It can be said that Liaoning cuisine is rich in products and ingredients, ranging from mountains and rivers to rivers and seas. Liaoning cuisine is also a treasure of China's food culture, and it is the first cuisine in China to be selected into the national intangible cultural heritage list. Northeast cuisine, which is made of natural materials and combines the strengths of various families, is particularly beautiful here.
China flavor spicy sauce mixed boiled food
It is also a very popular snack at present. It's cheap, rich in content and very delicious. If you go to Liaoning, you should eat "Fushun Spicy Mix", which is delicious and not expensive. A small bowl can fill everyone's stomach. Moreover, the spicy mixture can also satisfy different tastes. It can be made sweet and sour or spicy, no matter which taste, it is delicious.
Iron pot salted fish pancake
Salted fish cake in iron pan is a famous home-cooked dish in Liaoning Province. This dish was first brought to the mainland by fishermen from sea ships and finally spread to the dining tables of people in big cities. Fish are autumn sea fish, including bamboo fish and yellow flowers, which are palm-long. Although these small fish are small, they are extremely delicious. With the top cake, it is very delicious.
Heilongjiang pine nut tripe
It is a traditional famous dish of Han nationality in Zhengyanglou, Harbin, Heilongjiang, and belongs to flavor products. Red and fragrant in color, refreshing in taste and easy to chew. Named for its pine nuts. Lean meat without gluten and soft fat meat are the main materials. The finished product is brown and smoked evenly. After cutting, lean meat is purplish red, fat is milky white, and red and white are distinct. The section is smooth, and the slice is not loose or broken. It tastes delicious and has the clear fragrance of pine nuts. The filling is even, the filling in the middle is cooked but not sticky, and the cut surface is transparent and bright. Delicious, fragrant and delicious, no pine oil smell, no sticky paste, no chewing.
Stewed mushrooms with chicken
It is a traditional food in Heilongjiang. The production process of stewed mushrooms with local chicken is very particular. Dried mushrooms, shredded chicken and vermicelli are used as raw materials, chopped into small pieces and soaked in warm water for 30 minutes. Heat it in a pot and add a little oil. When the oil is hot, add the chicken pieces and stir-fry until the chicken changes color. Add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry and color evenly. Add appropriate amount of water and stew for 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium heat. Cooked chicken is soft, rotten and delicious, and mushrooms become salty and delicious after absorbing chicken soup, which is a top grade suitable for wine and rice.
Jilin white meat blood sausage
White meat and blood sausage, also known as stewed white meat and blood sausage with sauerkraut, or white meat and blood sausage with sauerkraut, is a famous local dish in Northeast China. With pork and blood sausage as the main raw materials, it tastes fat but not greasy, and thin but not firewood. The blood sausage is crisp and soft, and the hot soup is delicious. Very famous, it is a traditional famous dish in Jilin, belonging to the northeast cuisine. White meat and blood sausage is not only the representative of Jilin cuisine in Northeast China, but also a main course for urban and rural residents to entertain relatives and friends after killing pigs. White meat and blood sausage was selected as one of the top ten classic dishes in Jilin in the "China Cooking World Release and National Provincial Classic Cuisine" sponsored by China Cuisine Association.
Braised kidney beans with ribs
One of the four traditional stews in Jilin.
Bean beans are a specialty of black soil. The color is green, the meat is plump, the taste is soft and there is no old silk. It is the best of green beans, with a moist appearance and a wonderful oil fragrance.
In particular, stewed beans with ribs are deeply loved by people in Jilin Province. The name of this kind of snap bean contains people's deep love for it. In particular, stewed beans with ribs are deeply loved by Heilongjiang people. Beans can also be paired with pork, ribs, potatoes, pumpkins and other ingredients to make very delicious dishes, even as delicious as stewed beans in clear oil.