Why is the traditional Northeast cuisine mainly based on Heilongjiang cuisine, rather than Jicai, Liaocai or other places?

Northeast cuisine refers to the cooking dishes in Northeast China, including Heilongjiang, Jilin, Liaoning, eastern Inner Mongolia and northeastern Hebei. Northeast China is a place where many ethnic groups live together. In a narrow sense, Northeast China includes Liaoji Black, but in fact, the influence of Northeast cuisine also includes the eastern Inner Mongolia, because these places belong to the Northeast in history, and the other places that have been affected include the former Rehe Province, which is also < P > the area outside Shanhaiguan in Hebei Province today. In the book Qi Min Yao Shu written by Jia Sixie in the Northern Wei Dynasty, the "Hu Stewed Meat", "Hu Soup Method" and? "Hu Fan Fa"? The cooking methods of Yaozhuan, etc. show that its cooking skills have been < P > at a high level for a long time.

Shenyang, Liaoning province is also the old capital of the Qing Dynasty, with many Yanting dishes and Wangfu dishes. Influenced by it, Northeast cuisine is more exquisite in production methods and materials, and absorbs the essence of cooking methods in Beijing, Shandong, Sichuan and Jiangsu, forming a Northeast cuisine with local flavor. Northeast cuisine is characterized by: cooking methods are longer than grilling, roasting and frying; Pay attention to spoon work, especially the big turn.

? Characteristics of Northeast Cuisine:

Northeast Cuisine-it is multi-flavored, distinct in saltiness and sweetness, widely used, well-cooked, rich in flavor, strong in flavor, crisp and crisp, and its cooking methods are better than stir-frying, frying, grilling, frying, steaming and stewing, with stew, sauce and roasting as its main features. Northeastern cuisine, regardless of details,

has the temperament of a Northeastern.

Northeast cuisine is also integrated in practice-? -Some palace dishes and Han people's dietetic directors make use of the original < P > materials of Northeast specialty and pure green food raw materials. Many dishes are tender but not raw, thorough but not old, rotten but not old, or crisp outside and tender inside, crisp outside and rotten inside, with mellow taste and rich and affordable dishes.