Fried pork originated in Guangxu period of Qing Dynasty. Due to historical reasons, the founder Zheng Xingwen changed the traditional fried pork slices into sweet and sour pork slices according to the cooking method, and named them "fried pork". But the pronunciation of "Bao" and "Bao" in Russian is the same. Over time, fried pork was passed down as pot-cooked pork. After the pot-wrapped meat just out of the pot was served on the table, the nose and the tip of the tongue tasted the sweet and sour taste and the fresh flavor of pork at the same time. This compound taste instantly fills the mouth and makes people hooked. After a hundred years and several generations of revision, braised pork has developed several versions, such as Harbin sweet and sour braised pork, Liaoning tomato sauce braised pork and so on. No matter which version is palatable.
Eggplant, potato and pepper, these three ingredients can be called Three Musketeers in Northeast China, and the most popular method is Di San Xian. The key to good yellow, fragrant and delicious raw materials lies in cooking skills. Eggplant, potato and pepper have different tastes and textures, and it takes different time to fry them separately. After cooking, after simple cooking, the dishes are tangible, bright in color and amazing in taste. Even if there is only one dish of Radix Rehmanniae, you can eat two bowls of rice with relish.
There is an old saying in Northeast China that "a son-in-law scares the soul when he arrives", which means that the highest courtesy to distinguished guests in Northeast China is to kill chickens, so chicken stewed mushrooms is one of the dishes with the highest specifications in the Northeast family banquet. Stewed chicken with mushrooms is a general term. Northeast China is rich in natural resources, and there are countless kinds of mushrooms, such as the more common red mushrooms, hazel mushrooms, straw mushrooms and oyster mushrooms. But hazel mushrooms are the first choice. Stewed chicken mushroom uses fresh stupid chicken, with top-grade mushrooms, and only needs a few spoonfuls of northeast soy sauce. Even without freshener, stewed chicken and mushroom soup is delicious.
For the northeast people who like winter best, every winter they will come up with their own "housekeeping skills" and stew in their own big iron pot into a fragrant and warm stew with various ingredients. Among them, the goose in iron pot is a hard dish in stew. Nearly 10 Jin goose is cut into large pieces and stewed in a pot with potatoes and vermicelli. The ingredients fully absorb the fat of the goose, making it extremely delicious. Goose meat is mellow and chewy, and it's delicious with a few tortillas. Perfect for winter. If you are lucky enough to go to the northeast, remember to have a taste.
It's cold in the northeast, and the cooking will soon get cold when it's out of the pot. In order to avoid this problem, Northeasters love to eat all kinds of stews. In addition to the common chicken stewed mushrooms and goose stewed in iron pot, stewed vermicelli with sauerkraut and pork is also one of the characteristics in Northeast China. After a period of stewing, sauerkraut, pork belly and potato vermicelli are mixed together, which is delicious and refreshing.
Pig-killing dish was originally a stew eaten in rural areas in Northeast China before the Spring Festival, and later it gradually evolved into a famous dish in Northeast China. In fact, killing pigs is not a specific dish, but a series of dishes made of pork, viscera and pig bones. It can also be said to be a small whole pig feast. Generally speaking, stewed blood sausage with white meat and sauerkraut is a classic main course in northeast pig-killing dishes. Stew it in a pot on the earthen stove. After the white meat and sauerkraut are cooked, add the whole blood sausage and continue to stew slowly. After opening the lid, the fragrance is fragrant and attractive. When serving after cooking, it is usually a plate of white meat, a plate of sauerkraut and a plate of blood sausage, or it can be served directly in a large basin.
In Northeast China, the most common cooking method is "stew in sauce". Because of the cold climate in Northeast China, this taste-oriented approach is the most attractive, and the soul of this "sauce stew" is the soy sauce in Northeast China. Soy sauce is not only suitable for cooking and stewing, but also a nutritious fast food, even if it is eaten fresh with various vegetables.
Braised pork in northeast China is also one of the specialties in northeast China. Putting Chinese cabbage or leaves at the bottom of the bowl not only neutralizes the heavy feeling of meat, but also enriches the taste and appearance of dishes. Pork belly is fat and thin, crystal clear, melts in the mouth, and has no greasy feeling when eaten. If served with a bowl of white rice, the fragrant pork belly and white rice blend together, making people want to eat more and more.
Stewed fish is a local dish in Northeast China, but the stewing method is different in every place. The most famous one is stewed fish in Modry. On the outskirts of Harbin, there is a village called Modry, which is near the Songhua River in the north. In the early 1960s, an old couple in Modry Village opened a small restaurant by the roadside, and stewed it with local fresh carp, crucian carp, tofu and lasagna. It tastes delicious and unforgettable. Later, this stewed fish spread all over the streets and became one of the specialties in Northeast China. Northeasters like to stew fish in a soy sauce frying pan, and take garlic as the guide when cooking. Modry stewed fish brought this flavor to the extreme, and the soup was delicious and attractive.
When you come to the northeast, you will naturally go to the bone restaurant to taste the special food of the northeast-sauce bones. Some friends will say that if you want to chew bones, ribs must be the first. They are not greasy, and they are very convenient to eat. Less bones, more bones. How can the natives in Northeast China be so obsessed with it? In fact, although the northeast people eat heroically, they also have some delicate aspects. For example, the hairy crabs in the south use eight crabs, which are time-consuming and laborious to eat, but they are delicious and fun, and there are sauce bones.
Northeasters add stick bone, vermicelli bone and other condiments to the unique soy sauce in Northeast China for stewing. After it is done, the sauce is overflowing and mouth-watering. Compared with ribs, the greatest pleasure of eating big bones is that you can use your hands and mouth. Hold the big bone stick tightly with both hands, eat meat, chew tendons and suck pulp in one go. It was really enjoyable.
Many people think that "stew" is the essence of the well-known "Northeast stew" in other provinces. In fact, it lies in this "chaos", and everything is not stewed in the pot at home. "Northeast stew" is orderly and regular, and it is matched according to the formula of meat+vegetables. For example, in summer and autumn, meat is mixed with vegetables in season, and in winter, dried vegetables are stewed and pickled with all kinds of meat.