(This is the Manchu classic pastry - sticky bean buns, or yellow rice dumplings, the favorite of Northeastern people) (This is the Chahai cultural site in western Liaoning, representing the leading China and Asia in the ancient times of the Northeast. The Chahai site is located in Liaoning It was discovered in 1982 on a sunny fan platform on the north slope of Chahai Village, Shala Township, Fuxin Mongolian Autonomous County, which is locally called "Quanshuigou". It was discovered in 1982. It has been determined that this site is more than 8,000 years old. It is the earliest Neolithic Age site discovered in Northeast China. The late famous archaeologist Mr. Su Bingqi pointed out during his lifetime that this is "the root system of Hongshan Culture and the initial stage of Chinese civilization." The origin of Chinese civilization lies in the north. We have taken one step first, and the jade articles from Zhahai dating back seven or eight thousand years are proof of this." Typical representatives of Zhahai culture are jade culture and dragon culture, which are the origins of the core elements of Chinese culture. Mr. Su Bingqi happily wrote: "The hometown of Jade Dragon, "The Beginning of Civilization".) (This is when Shandong refugees got off the train and walked out of Shenyang Railway Station. This is how most of the ancestors of our Han compatriots in the Northeast came out of an impoverished China where there had been decades of internal strife and the relationship between population and land was very tense, and came to This is a fertile land that is rich but has continuous man-made disasters - the Northeast, Guandong, and Manchuria. Most of these man-made disasters come from outside the Northeast, and they have been particularly serious in modern times. It is a pity that the local people of all ethnic groups in the Northeast do not have the awareness of independence, let alone the ability to have independence. It is difficult to bear to see the Northeast. The earth has been repeatedly manipulated by external forces) (This is our mother, grandma, grandma, she is no longer the old lady in Shandong) (This is our childhood, lying on the warm Kang in the Northeast) (Manchu style hot pot, keeping the raw materials In line with the natural nature of the pot, there is frozen tofu on the table. This must be quick-frozen outside in the cold weather in the Northeast to be delicious. There are also razor clams, clams, blood sausage, and wild vegetables) (this is a refined salted fish pancake, Feel the natural sweetness of Northeastern food) (This is Harbin’s famous food-fired, stuffed with meat, tsk tsk) Fellow Northeasterners at home and abroad, maybe you were born in the city, or even very late, even in the 1990s, no Opportunities to feel more authentic local folk customs. However, no matter how the times change, the form of folk customs may disappear, and the spirit, concept, and character behind the folk customs have evolved into the personality of a regional culture, which is what we as Northeasterners are. Personality signs, behavior, eating habits, aesthetic characteristics, literary and artistic hobbies, etc. The local folk customs we introduce are not exclusive to the Manchus, because these folk customs even belong to the Jurchens and even Donghu ancestors who have no connection with the direct ancestors of the Manchus in ancient Northeast China. Life wisdom. But because these are the real experiences of aboriginal people’s long-term life practice, they are undoubtedly more scientific and more suitable for people who later came to live in this land. The following is an excerpt from netizens’ articles, so we can read between the lines. Take a look at the sweetness of the food and the intimacy of life memories: the Manchus have formed a rich and unique Manchu food culture through their long-term accumulation of life. Among them are the Manchu-Han banquet that combines the essence of Manchu and Han food, as well as the daily life of ordinary people. Customary home-cooked flavor and pastry snacks. Manchu staple foods include millet, barnyard rice, sorghum rice, yellow rice, dry rice made from corn, porridge, water rice, water dumplings, cabbage rice, eight-treasure porridge, etc., and now there is also rice. What is even more famous is Manchu noodles. Manchu noodles, also known as Manchu dumplings, are very famous and play an important role in the Manchu-Han banquet. "饽饽" is a Manchu term that refers to steamed buns, steamed buns, yellow rice dumplings and other pastries. For example, the famous snacks Saqima and Xiaowotou are popular all over the country. The raw materials for Manchu cakes are not as monotonous as white noodles and sticky rice noodles in Guannei. There are many kinds of sticky noodles, sorghum noodles, and corn noodles, which can be made into many pastas, such as Suye cakes, pineapple leaf cakes, yellow rice dumplings, and sour soup. (Gege beans), rice dumplings, beef tongue dumplings, rice cake dumplings, boiled dumplings (Chinese dumplings), etc. There are many styles and varieties of Manchu cakes, and the methods vary depending on the season. Bean noodle cakes are eaten in spring. The raw materials are large yellow rice or small yellow rice. The rice is soaked and ground into water surface. It is steamed and folded into a roll shape. At the same time, it is rolled into bean noodles. It is also called "bean noodle roll". In Manchu, it is "Sa". Its horse”. In summer, we eat perilla leaf pastry. We use yellow rice flour to steam it into a cake, take it out and make a cake, wrap it with perilla leaves and adzuki beans inside. It can be eaten hot or cold. It has a special aroma of perilla leaves and a unique flavor. If the outside is wrapped with linden leaves, it is called a pancake with linden leaves, and the aroma will be different. In autumn and winter, sticky cakes are made. The most commonly eaten sticky bean buns are also called yellow rice dumplings. To this day, Manchu families in the Northeast steam several large pots of sticky bean buns and freeze them every winter, so they can be eaten as they go. Sticky bean buns are made by washing yellow rice or glutinous rice (glutinous rice) and soaking it until fermentation. After rinsing, grind it into water, wrap it with gauze, filter out the water and let it dry. Then add water to mix the dough evenly, pat it into a round cake shape, boil the adzuki beans and mash them to make the filling. You can also use bean paste and wrap the bean filling in the sticky dough to make it into a steamed bun shape. Put it in a steamer and steam it. For those who are more particular about it, You can also put a red date in each sticky bean bun to increase the taste. It is better to eat it cold or hot with meat oil and sugar. Sticky bean buns have now become one of the must-have foods for ordinary people in the Northeast in winter. The elderly especially like to eat them, and those who work can resist hunger after eating them. The Dongling Tomb of the Qing Dynasty is very famous. It was first used by the Qing emperors to make offerings when they went to the Dongling Tomb to worship their ancestors, so it is also called "sacrificial dumpling". When making offerings, there are thick cakes with fruit fillings, fish cakes, spoon cakes, chrysanthemum cakes, dough cakes, fried Goryeo cakes, glutinous rice cakes, yellow rice cakes, seven-star cakes, chicken cakes, and wolfberry milk cakes. , mountain grape cake, mountain pear cake, etc. dozens of kinds. After being introduced into the folk and made into pastries, they are generally divided into two types: large and small pastries.