It belongs to dragon cuisine, but it is not among the eight major Chinese cuisines. Why is it called "dragon cuisine"? Regardless of the eight old Chinese cuisines or the eight new Chinese cuisines, they are all named after the abbreviations of provinces and cities or the names of cities. Because there is no branded cuisine in our province, the dishes have been called Northeastern cuisine for a long time. Although it was also called Longjiang cuisine at one time, it always felt that it was not very catchy. We couldn’t call it “black cuisine”, so we finally decided to call it “Longjiang cuisine”. ". The definition of "Dragon Cai" is tentatively determined as: green, nutritious, healthy and safe, reaching a high level in terms of color, aroma, taste, shape, utensils and eating environment. The Origin of "Dragon Cai" As a traditional delicacy of our province, "Dragon Cai" originally occupied a place in Chinese food culture, and its technical power cannot be underestimated. Eating habits have generally gone through raw food, cooked food, seasoning and even more refined stages. As early as 3,000 years ago, the ancestors of Baijinbao in Zhaoyuan County learned to store food to adjust for food surplus in the four seasons. The Xianbei, Khitan and Mongolian descendants of Donghu who lived in the Longjiang area, and the Jurchen and Manchu descendants of Sushen all occupied the Central Plains with their intelligence and physical strength, and formed a unique food culture atmosphere. When the Xianbei people moved south, they brought the Longjiang food culture into Inner Mongolia and northern Shanxi. Unfortunately, it is currently difficult to find relevant information recording the Longjiang food culture at that time. During the Liao and Jin dynasties from 907 AD to 1234 AD, tableware using wooden plates to hold meat and other food appeared. The food raw materials involved pigs, cattle, sheep, chickens, rabbits, fish, toads, deer and other animals. Cooking methods such as roasting, roasting, steaming, stewing, stir-frying, deep-frying, stir-frying, frying, and rinsing have appeared. The modern catering industry in our province integrates excellent food cultures from all over the country, but still retains the simple, natural, ecological and pure characteristics of the food in the hometown of Jinyuan. The dishes cooked are mostly boiled, stewed, boiled, stir-fried and raw. Mixing and salad dressing are the main techniques and techniques, gradually forming the unique characteristics of "Dragon Cai". The catering industry uses the five words "qiu, fresh, clear, tonic and pure" to give it high praise. From the perspective of food culture connotation, Heilongjiang Province has made outstanding contributions to my country's catering industry: it was the first in the country to compile "Longjiang" recipes; the first to establish a cooking department in a university; the first to organize the selection of cooking technicians ; The first named cooking professor; the first to publish a book on modern Chinese fast food. It is a pity that the dishes that represent the regional characteristics of Heilongjiang Province have not been included in the national famous dishes. Since we do not have branded dishes, we lack the induction, summary, refinement and sublimation of excellent dishes. This has led to people's long-term misunderstanding of "Dragon Cuisine". They often think that "Dragon Cuisine" means big pot dishes, four stews, and five stews. Aren't they just popular dishes and ordinary dishes? It lacks high-quality products and has no characteristics. In fact, this is a misunderstanding.