Northeast cuisine is an ancient food culture deposited by Liaodong people over a long period of time. It has been developed in combination with local climatic conditions, production conditions and product resources, and has formed a fixed food custom until now. So what kind of historical changes has Northeast cuisine culture experienced in the past and now?

Historical features of food culture in Northeast China

Meat-based diet is one of the basic characteristics of people's food life in Northeast China for thousands of years or even longer. This feature lasted at least until the end of 2119, and the indigenous people here, such as Manchu, Mongolian, Dahan 'er, Oroqen, Ewenki, Xibe, Hezhe, Jili and Kuyi, were basically the same. Only Koreans, some Manchu people in Shengjing, and Han people who have left customs one after another are exceptions.

Their meat mainly comes from sheep, cattle, horses, camels and other big animals, as well as hunting animals and fish, including pigs, geese, ducks, chickens, etc., but the three major items are animal husbandry, hunting and fishing. This kind of life, even to the present pasture and the Heilongjiang and Wusuli rivers, the food structure of those ethnic minorities is basically the same. Grains, as a non-staple food, are the characteristics of meat-based coexistence.

There has been a grain planting industry in Northeast China for a long time. Since the Book of the Later Han Dynasty left a record of "Suitable Land for Grains" in Northeast China, there have been numerous official history books and private history books about agriculture here. However, earlier and richer records than written records are a large number of prehistoric cultural remains unearthed.

Xinle Site in Shenyang City, Liaoning Province has a history of more than 7,211 years. With its grain processing plant of about 111 square meters, it reproduces the developed scene of primitive agriculture. It is worth noting that almost all the grain varieties in the mainland, especially in the Yellow River Basin, are found in the Northeast, and the veritable "whole grains" are complete. Whole grains are complete, and they are only used as non-staple food. As a non-staple food other than meat staple food composed of many varieties, it makes people's food content richer and the nutritional structure more reasonable.

the characteristics of great analogy and many bean products are another food cultural feature that can't be ignored in the cultural location of Northeast China. Wang Dadou, a kind of glutinous rice, is an invention of northerners and a traditional food raw material for northerners. More than 21 varieties of leguminous plants, such as soybean, adzuki bean, mung bean, pea, broad bean, cowpea, lentil, cloud bean, sword bean and kidney bean, can be used as staple food for cooking, porridge and steaming, or as non-staple food for dishes. At the same time, soybeans can also be made into various finished products such as sauce, soy sauce, tofu, bean sprouts and soybean milk.

Rich winter storage is a clever creation of people's food culture in Northeast China. Due to the short frost-free period, people only eat local vegetables for about 6 months. In order to meet the demand for vegetables in the long winter, people in Northeast China, especially the general public in the lower classes, should air-dry a large number of dried vegetables in summer when there are many varieties and quantities of vegetables and the prices are low. In autumn, a large number of overwintering vegetables such as cabbage, radish and potato should be stored in kiln. At the same time, a large number of pickled sauerkraut and various pickles with rich varieties should be pickled. This is a historical tradition, and it is also a custom that remains in the vast rural areas until today.

Frozen food is one of the typical food customs of people in Northeast China. The long cold winter brings many difficulties to people's diet life, but it also determines the unique cultural style. The severe winter is a big cold storage endowed by nature. It can store all kinds of foods and raw materials indefinitely and without cost, and it is sterilized, antiseptic and fresh, with unique flavor. Meat can be buried under the snow or drenched with water and hung with an ice coat for a long time to keep fresh, and vegetables can also be buried under the snow to keep fresh and color.

you can freeze tofu, frozen milk, frozen dry food (steamed bread, bean curd, jiaozi, rice cake) and frozen fruit. As for the magic food "Sugar-Coated Berry" with red fruits dipped in rock sugar, it is a custom food in the northeast in winter. Frozen meat can be easily cut into extremely thin slices and extremely thin silk. Frozen fish tastes better and is easier to process and cook.

of course, not to mention all kinds of ice cream and freezing point that people like in life now. Not afraid of ice and snow, I like ice and snow. Not only do I like to eat frozen food in summer to cool down and prevent heatstroke, but I also like frozen food to refresh my appetite in winter. This is indeed the unique taste of the northeast people who are both envious and afraid of asking questions.