The winter in Heilongjiang is cold, but the cold natural conditions greatly enrich the ice and snow food here. The ice and snow food in Heilongjiang is oily but not greasy, fresh and delicious, crystal clear and nutritious. The unique taste contains the cultural characteristics of the northern ice and snow, which is an indispensable part of the northern ice and snow culture.
NO. 1 Jixi cold noodles
In Jixi, there is a kind of diet that has been loved by the public for decades. Even when the "city flower" and "city emblem" are always difficult to produce, this diet has become a "market food" in public, and this is Jixi cold noodles.
No.2 Jixi spicy dish
Jixi spicy food, also known as cold noodles, is developed from traditional Korean spicy food, because you can't eat it without cold noodles.
No.3 Qiqihar barbecue
There are many barbecue shops in Qiqihar, and some Qiqihar people have their own barbecue utensils at home, so relatives and friends can get together for barbecue. The main character of the barbecue is beef, as well as roasted vegetables, clams, roasted sweet potatoes, onions and squid. Seasonings for barbecue include cumin, sesame, red pepper, peanut flour, black pepper, monosodium glutamate and salt. Different dipping materials can be selected by yourself.
No.4 Harbin sausage
The most classic foods in Harbin are red sausage and dried sausage. Sausages originally came from Russia. The most common, famous and traditional sausage flavor is "Lidos" flavor (that is, garlic flavor, excellent wine, with "Gowasu", it tastes great! )。 It can be sandwiched in large strips, which is a very important meat variety. Sausage can be eaten directly. If you hold it in your hand, you will catch it! Don't panic, it's not dirty, but a thin layer of charcoal ash on the sausage surface. Sausages are smoked with old fruit trees growing in Daxing 'anling. Smoked sausages will be covered with an invisible layer of fruit charcoal ash. When eating, you should also eat the skin, which is the real sausage flavor-that is, you should eat a little Shan Ye cola flavor!
No.5 shazhu cuisine
During the Spring Festival, a family in the village killed a pig, and the food on the back and legs was good. How to eat the remaining fat in the water? There is a pig-killing dish, and the raw materials of pickled blood sausage and fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot, cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove reflects the aunt's face, and the ginger and garlic in the pot are stewed glug. When this pig-killing dish was introduced to the city, the restaurants in the city added more procedures and used enough materials.
No.6 roasted cold noodles
There are three kinds: roast, grilled and fried, with different tastes. Iron plate and frying are very popular. Grilled cold noodles have low cost and great taste, but eating too much is not good for gastrointestinal tract. The cold noodles used in the early stage are ordinary cold noodles, and the special cold noodles are used in the later stage (thinner and softer than the ordinary cold noodles on the market, and need not be dried after processing), which is soft and can be eaten directly.
No.7 Harbin, Chang Gan
Harbin's sausages are also famous for a long time. Intestines, as the name implies, are made by air-drying filled intestines. It is slimmer than sausage, and its appearance and making method are similar to those of Cantonese sausage, but it can be eaten raw, and sausage must be cooked before eating. Dried sausage tastes a bit like sausage, but it may be more salty because it is a northern delicacy. It's hard, tough and chewy. It's recommended as a snack.
No.8 Demory dun live fish
Named after its origin in De Moliis Town, it is one of the four largest stews in Northeast China, with live carp or crucian carp, vermicelli, white meat and other ingredients as the main ingredients. It tastes delicious, and the fish is fat and tender, not fishy or greasy. Demolis is a small town not far from Harbin. When the driver pulling coal to Harbin arrived there, it was just noon, and he was eating in the town. The store took live fish from the river not far away and stewed it with tofu and vermicelli just made in town. Delicious and affordable, it's famous now.
Stewed beans with No.9 sparerib
According to legend, after Huang Taiji marched eastward to Chahar, he rested in a village. Seeing so many officers and men coming, the villagers didn't have enough pork to eat, so they picked the ribs and stewed them with their own beans. Huang taiji was very happy to cook for the officers and men and told the villagers that if he came back with a great victory, he would reward them. Soon, he returned victorious and fulfilled his promise. This dish is one of the four traditional stews in Heilongjiang.
10 pine nut tripe
Pine nut tripe is a famous product of Zhengyang Building in Harbin, which belongs to flavor products. Delicious, fragrant and delicious, no pine oil smell, no sticky paste, no chewing.
No. 1 1 Kedong sufu
Kedong sufu is a bacterial fermentation, which is different from Mucor fermentation. Its products have the characteristics of bright color, delicate and soft texture, long taste and special aromatic smell. Kedong fermented bean curd is unique in the forest of fermented bean curd and enjoys a good reputation all over the country. It is a unique brand-name fermented food in Heilongjiang Province.
No. 12 Jingbohu flavor fish banquet
Jingbo Lake is rich in pollution-free green lake fish, including more than 70 kinds of crucian carp, mandarin fish, red-tailed fish and chubby fish, all of which are delicious and tender. The famous fresh fish dishes in Jingbo Lake include braised crucian carp, steamed mandarin fish, dry fried red tail, sweet and sour carp and stewed fat meat.
NO. 13 stewed mushrooms with chicken
Stewed mushrooms with chicken is a traditional dish in Harbin. In the cold winter, when guests come and festivals come, hazelnuts and vermicelli are stewed with domestic hens, and the aroma is smooth and pleasant.
14 sauce bone
Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. These raw materials have a common feature, that is, they can withstand long-term stewing, and the meat quality will not become firewood or die. Among them, the pork spine is the most popular, because it tastes softest and glutinous after stewing, and it is more fun to chew.
15 yellow rice cut cake
Yellow rice cake is made by grinding sticky yellow rice into flour, adding yeast for fermentation, and steaming it with red beans and jujube in a steamer. The product tastes soft and sweet, and the color is yellow and red. Can be used as a staple food on credit, eat rice cakes in the Spring Festival, meaning high every year.
NO. 16 Tongjiang Hezhe sashimi
The Hezhe population in China is only 1.400 (1.982), mainly distributed in Tongjiang County, Raohe County and Fuyuan County, Heilongjiang Province, living along the river. Fishing and hunting economy is the main source of their life. Their food is mainly fish, and they have unique skills in cooking fish and vegetables.
17 northeast face lift
Chili pepper in Northeast China is a well-known snack in Northeast China, which is loved by consumers because of its softness, refreshing and delicious taste. At present, there are two main production methods of face lifting in Northeast China, one is manual production and the other is mechanized production.
18 Rouhuoshao
The water surface and the oil surface are combined to make the skin, and the seasoning is added to the diced meat. Wrap it in chess pieces and bake it. Small and golden, crisp and salty.
No. 19 Northeast Zandou Bao
Nowadays, authentic bean paste buns are rarely eaten in Heilongjiang. Now it's all wrapped in glutinous rice, and the taste is not as good as before. In fact, tofu is a kind of winter food, which is made of yellow rice ground into powder, then filled with beans and steamed in a large pot.
No.20 dishan line
Di San Xian is a common dish in Northeast China, and the method is simple. The taste of Radix Rehmanniae belongs to home-cooked flavor, and the practice belongs to cooking. The details can be adjusted according to your own taste habits. The main ingredients are potatoes, eggplant and green peppers. There is a stir-fry and a stew ",two practices.
No.21spiced beef sauce
Spiced beef is one of the most distinctive dishes in Caicai cuisine in northeast China.
No.22 pork stewed vermicelli
Pork stewed vermicelli is a specialty of Harbin and even the whole northeast. Pork vermicelli stewed with the old soup of cook the meat and Bones when killing pigs, as well as fried pork belly and vermicelli, have rich aroma and bright colors, and are excellent foods in cold winter.
No.23 slag triangle
Triangular bombing has a history of 100 years. The noodles are crisp but not hard, and they are delicious. In the past, shouts of "fried, triangle wow, shrimp and leek stuffing" were often heard on the streets of Beijing. There are two kinds of fillings: meat stuffing and vegetarian stuffing. The fried triangle in the same place is the most famous.
No.24 fried pork pickle powder
Sauerkraut is a specialty of Heilongjiang, which is called "shrinking cloth knot" in Manchu. It is difficult to eat seafood and vegetables in Heilongjiang for about half a year. Therefore, in winter and spring, people mainly rely on hoarding vegetables and pickling vegetables to make a living. People often stir-fry with local vermicelli and sauerkraut. This practice is very common, and it is very famous in Heilongjiang and enjoys a high reputation in the whole country.
No.25 pancake
Pancake evolved from jiaozi, which is a traditional flavor food in Heilongjiang Province. This kind of pancake is simple to make and rich in nutrition.
No.26 white meat
Cut the cooked pork into rectangular thin slices, wash the sauerkraut with water, cut it into filaments and stew it with water vermicelli. This is one of the most distinctive northeastern dishes in Harbin. It has the characteristics of fat but not greasy white meat, tender vegetables and fresh soup.
No.27 Damaha (black and red) fish roe
Salmon seed is a valuable product rich in Heilongjiang. Black fish eggs are eggs laid by sturgeon, while red fish eggs are eggs laid by salmon. Fresh fish eggs are salted. Salted fish eggs are rich in nutrition and are deeply loved by people at home and abroad.
No.28 zhuheba elbow
Braised elbow with He Zhuhe is a dish handed down from the ancestors of founder county people. It is cooked with 28 kinds of alpine herbs and plant seasonings. It is fat but not greasy, thin but not silky, and its color and fragrance are integrated, which makes people feel delicious.
No.29 wotou
Wotou has a history of over 300 years. In the past, poor people couldn't afford white flour steamed bread, so they made corn flour into dough, but the corn flour was not easy to cook, so it was made into a cone as big as a fist. Because there is a hollow nest at the bottom, it is called Wowotou, hence the name.
No.30 dried vegetables braised meat
Braised pork is evolved from traditional pork. In Heilongjiang, Chinese New Year is often the coldest time of the year. When there is no refrigerator, people often cut the cooked meat into large pieces, put it in bowls and bowls, cover it tightly, and put it directly in the ice and snow. When they want to eat them, they will take them back, melt the ice in a pot and steam them thoroughly. The pork made in this way is not only delicious, but also delicious.
No.365438 +0 Liu Yaohua
It evolved from the traditional dishes of Heilongjiang Province, fried tripe and fried double flowers. This dish pays attention to knife work and heat. The spatula is deep and impenetrable, the blade is even, the heat is just right, the operation is quick and the dishes are crisp and tender. However, the spatula matures quickly, tastes accurate and the finished product is beautiful.
No.32 potato roast beef
/kloc-Cuisine introduced into Harbin from Russia in the 0/9th century. This dish is colorful and nutritious. Beef is tender and mellow, and potatoes melt in the mouth. It is not only a necessary dish for restaurants of all sizes, but also a good choice for family dining, especially for winter tasting.
No.33 white pine salmon
There are many kinds of dishes made from salmon in Northeast China, and "white pine salmon" is just one of them.
No.34 stewed Australian fish
The fresh fish of boiled fish and the meat flavor of chicken soup blend together, which is full of mellow taste. Pure white soup head greatly increases people's appetite, accompanied by fresh and tender fish. It is really a famous dish in the northeast, and it tastes excellent.
No.35 Liu Haoya Potato Soup
Artemisia annua, alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc. , a perennial herb of Compositae, whose tender stems and leaves are edible. Field collection is usually carried out in May-June. After harvest, blanch with water to remove bitterness, and then fry, dip in sauce or make soup, which is a traditional food for reducing fire in summer in Heilongjiang.
No.36 Mingshui rice cake
As a kind of food, rice cakes have a long history in China. The rice cake tastes delicious, sweet and mellow, and has a strong historical flavor.
37 Hao da cong braised chicken
Heilongjiang local home-cooked traditional dishes.
Longjiang 38 bracken sea rice
Longjiang seaweed bracken is a northeast dish. The main raw materials are bracken and shrimp. It tastes fresh and tender, and the technology is blanching.
No.39 honey venison
Venison is an exotic game with tender meat, delicious taste and rich lean meat. Venison with honey sauce is a local specialty of Yichun.
No.40 Jingbo shredded carp
Jingbo shredded carp is a traditional dish on the lakeside, which is exquisitely made. Cut the fresh golden carp alive with a sharp knife and take its ribs.
No.41steamed crucian carp
Founder county is the base of crucian carp in China. "Wuchang fish in the south and Fangzheng crucian carp in the north", steamed crucian carp is unique in the country.
No.42 doujie braised pork
Heilongjiang province is rich in soybeans, and there are many kinds of bean products made from soybeans, among which dried beans are eaten frequently. Traditional dishes include Chili dried tofu (Chili fried dried tofu), Geliahao (stewed dried tofu with big tofu) and pickles (dried tofu rolls, shredded onions, etc.). ), roasted tofu rolls, chicken soup dried tofu, smoked tofu rolls, vegetarian chicken tofu, etc.
No.43 zui fish
Drunken fish is a deep-processed product of freshwater fish, which is refined by selecting fresh fish, adding Shaoxing wine (distiller's grains) and pure Chinese medicine secret recipe, and has a fresh and tender taste. Drunk fish is hard and greasy, has a unique taste and is easily loved by people. ;