Why is there so much "foreign" food in the Northeast?

Any culture that comes to the Northeast can be quickly deconstructed and then integrated into the black soil. The same is true of food.

In this vast area of the Northeast, in addition to the most primitive ethnic minorities, more from Shandong, Henan, Hebei? The people from Shandong, Henan, Hebei? s people. Coupled with the influence of the Korean Peninsula on the east side, the north side of the Russian influence, a variety of food culture in the Northeast intertwined **** existence, so that this inclusive land, in the diet of a very international model.

What does Sino-Russian hybrid food look like?

Most of the time, a river, a mountain, can divide a city, a province, or even a country. But geographic divisions do not separate living and eating habits.

Just as Russians are keen to buy online in China, across the river to the site to pick up the courier, a lot of Russian-style eating habits, the same popularity in the Heilongjiang area to take root, mingling? The Russians are also popularizing and taking root in the Heilongjiang area, mingling and mixing. after being branded with the mark of the Northeast.

In the Northeast, the most important thing is? hybrid food? In all the Russian-Chinese hybrid food, in addition to the long? out of the circle? s pot-boiled pork, Harbin pot shrimp is one of the favorite foods of children in Northeast China.

Similar to the Chinese-Russian beet soup, the shrimp also uses tomatoes as a base. The recipe for canned shrimp is not complicated. The shrimp, coated with egg and flour, are deep-fried in hot oil, then placed in a tomato-based casserole, finished with celery, carrots and other side dishes, and simmered for about an hour.

In the vacuumed canister, the large grains of shrimp gradually turn red, releasing a rich fresh flavor. The sweet and sour flavor of the tomato sauce follows, ? step by step? , the silk of the shrimp meat immersed in strands, so that the rustic shrimp transformed, jumped into a very mixed flavor of the international model of food. In addition to canned shrimp, canned beef, canned lamb and other dishes, also has the same cooking method.

If you had to pick a food to endorse Harbin, red sausage would likely be the first term that comes to mind. Red sausage, also known as Ridos, has come from Russia and Lithuania? came from far away? Introduced to China from the late 1800s, red sausage didn? t take well to the soil? Instead, it? like a fish in water?

The red sausage has become a local specialty, blending in with the food habits of Harbin, Qitaihe, and Jiamusi.

The rich garlic flavor is the essence of Harbin red sausage. Bite through the smoky red sausage coat, fat meat surplus filled between the teeth and cheeks, at this time the overflow of garlic flavor, so that the whole red sausage, are? The whole red sausage, all of them? up. Layered flavor, in the tongue rotation, the long-lasting fragrance, is to let the northeast people feel down-to-earth breath of life.

Because? mixed blood? s sake, a lot of Russian food, in Harbin has long been free from the Western food? Big Lebas and Gavas are typical examples.

Daliba is the Russian translation for big bread. This big round bread weighing five pounds has a very ? European? Since the founder of the Tyurin Foods Company, Ivan? Yakolovich? Tyurin introduced, the big leba has been in Harbin for more than a hundred years.

Compared with ordinary bread, the addition of hops, so that the big Lebas more fluffy and heavy, carry in the hands of heavy, very sense of weight. Baked in linden and quercus wood, it has a hard outer crust but a fluffy, soft interior, and the aroma of fruit and wood can be smelled.

In the Northeast, Gavas is one of the most common drinks. One of the raw materials used in the production of this marvelous drink is the porcelain Grand Marnier. This very European-flavored drink has a strong malty aroma. Compared to the Russian flavor which is on the sour side, the Northeastern Gewurz has an extra sweetness.

Salted vegetables are more or less unappealing in many of China's regional food cultures. When taking stock of hybrid Chinese-Russian cuisine, the name Russian pickle is hardly mentioned.

Just as white porridge and pickles are the most rustic of Chinese meals, Russian gherkins are the base flavor of Russian life. After this sour flavor came to the Northeast, it quickly became a garnish for Northeasterners to accompany their meals. The production of cucumber is very simple, wash and add rock sugar, white vinegar, sesame leaves and other seasoning marinade, on the steamer on the steamer for more than ten minutes, and then put into the bottle sealed refrigerated, fermentation half a month to eat.

In the forest and snow plains of the Northeast, eating meat is one of the ways to supplement calories. In addition to the warm and fatty meat, a piece of sour cucumber, and the crisp sound of chewing, the vegetable juice slightly sweet and sour flavor, into the mouth, appetizing and unctuous.

If the northern part of the Northeast is ? Russian flavor? , then on the east side of the Northeast, it's kimchi flavor.

In fact, in addition to the Korean Peninsula, Northeast China is also one of the places where the Korean people gather. Even in some ways, the gradually popular Korean cuisine is a part of the Northeast cuisine.

Kimchi is a typical food of the Korean Peninsula. In the Northeast, kimchi has an alternative name? Spicy cabbage. About areas with cold climates have the habit of making pickles. The fancy Korean pickles are quite popular among people in the Northeast. In the northeast, almost every supermarket has a special counter of North Korean pickles.

Spicy cabbage to spicy for beauty. Chili, garlic and ginger are the three original flavors of spicy cabbage pickles. When pickled with fruits such as white pears and apples, the rich fruit acids give spicy cabbage an extra crunch.

Cold noodles are the mainstay of Korean cuisine. Unlike the cold noodles of the south, North Korean cold noodles, mostly made of buckwheat, black and yellow noodles, sticky and smooth. About a centimeter thick slices of beef, sweet and sour apple slices, cut in half of the egg decorated with a bowl of cold noodles, froze with a kind of? A bowl of cold noodles has the richness of a full banquet. The bowl of cold noodles has the richness of a full banquet.

And the Korean cold noodles are more luxurious. Unlike the North Korean cold noodles, Jixi cold noodles have a kind of rustic monotony, a small pile of sparse shredded cabbage, a few floating cucumber threads, it is enough to decorate a bowl of cold noodles. Jixi cold noodles soup, mostly boiled by beef, clear in the slightly fragrant. Slightly ice-ballasted soup, add some baking soda, served on the table is still gurgling with small bubbles.

In Jixi, eating cold noodles must be accompanied by cold noodle dishes. Most of the cold noodle dishes in Jixi are mainly cold. Whether it is vegetables, eggs and meat, and even seafood, in Jixi can be cold, spicy is these dishes **** the same characteristics. A bowl of authentic Jixi big cold noodles, noodle temperature, soup cold, spicy dishes, before counting? There is an internal flavor?

In the Chinese table, there has never been a lack of enemas. In the Northeast, in addition to Harbin red sausage and the highly prestigious blood sausage, the Korean rice sausage is also worth tasting. As a matter of fact, rice intestines and blood sausages are similar in their production methods. In the intestinal coating, pig's blood, rice, glutinous rice and seasonal vegetables are added, and the richness of the texture in the mouth gives people a sense of ? Taobao? s thrill.

In Yanbian, Jilin, the rice intestines are steamed and mixed with pork bones and sauerkraut, and slowly stewed in a huge iron pot. After a few hours of stewing, the fragrant rice intestines soup, fresh and attractive. The stewed rice intestines can be sliced and eaten directly.

In the rice intestines, you can hardly smell the fishy flavor of pig's blood, replaced by the warmth of glutinous rice. In Yanbian, eat rice intestines, usually accompanied by a small dish of soy sauce sprinkled with chili noodles and scallions, mellow rice intestines and salty soy sauce meet, a kind of ? A glance of ten thousand years? The restaurant has a long history of being a favorite of the Chinese people, and it's a great place to eat.

The three eastern provinces always appear as a whole.

In fact, in this black land of Northeast China, there are many ethnic minorities such as Manchu, Oroqen, Hezhe, Mongolian and Hui. Different ethnic groups, can be melted into a concept, but also from the side to confirm the inclusiveness of the Northeast. Eating habits of different ethnic groups, intertwined and blended in the Northeast, became the Northeast between the various ethnic groups **** through the culinary memory.

As an ethnic group with a long history, the ancestors of the Manchu have long lived in the Northeast. Due to the long winters in the Northeast and the fact that the Manchus lived by hunting, hunger-resistant and calorie-rich sweets and meats were the preferred diet of the Manchus.

Yellow rice cake, sticky and sticky, red kidney beans, sprinkle above.? In Manchu songs, sticky bean buns have a high rate of appearances. Soft and sticky sticky bean buns are loved by children in the northeast. The outer shell of the sticky bean buns is made of yellow rice flour, flavored with honey, and then wrapped in fine red bean paste. To prevent them from sticking together, the buns are wrapped in a leaf or pear leaf.

The freshly steamed buns are golden in color, and the mist-colored steam is filled with a sweet aroma. When the leaves are gently removed from the surface of the buns, the herbaceous scent of the leaves comes through on the sticky yellow rice surface. When you take a bite of a sticky bun, the soft bun is pulled out in long strands, and then slides into your teeth with the soft red bean paste, releasing a hint of honey.

The hot pot is often featured in movies and TV dramas that tell the story of the Qing Dynasty. As one of the traditional foods of the Manchu people, hot pot is a common cooking technique used by the ancient female (Manchu) people during hunting picnics. In addition to? Bird Hot Pot? and the "Flying Dragon Hot Pot". Flying Dragon Hot Pot? In addition to the traditional hot pots such as "Bird Hot Pot" and "Flying Dragon Hot Pot", "Sauerkraut and White Pork Hot Pot" is more popular in Northeast China nowadays.

Hanging soup is the key to making hot pot with sauerkraut and white meat. The soup of sauerkraut and white meat hot pot is usually made of natural tonic herbs such as ginseng, asparagus, cordyceps, bamboo, maitake and other herbs as the base, and is boiled for a long time. And then the sliced pork and shredded sauerkraut are put into the pot in a row, boiled and added with blood sausage, vermicelli, mushrooms, shrimp and other ingredients. When the ingredients are cooked, slightly dipped in some garlic, leek flowers, tender meat soup, such a hot, steaming, to live up to the cold winter.

Almost every Northeasterner, there has been a? The first time I've seen this, I've seen a lot of people who have been in the same boat for years. Although the eight cuisines, there is no name of the Northeast cuisine, but the Northeast cuisine? Development?

Mention of northeastern cuisine will automatically be associated with dishes such as pork stewed vermicelli, chicken stewed mushrooms and goose stewed in an iron pot. In fact, in the daily life of Northeasterners, the dishes that appear more often are home-style stir-fries such as slipped meat and dried bean curd with sharp peppers.

Unlike the pot-boiled pork?

Unlike pot roast, which has been the subject of a fundamentalist?

Unlike the "fundamentalism" of pot-boiled pork, the practice in Heilongjiang, Jilin and Liaoning is basically the same, with only a slight difference in the side dishes.

Slipped pork tenderloin section, and choking hot green pepper stir-fry, there is a kind of burning fireworks. Sprinkle some white pepper, pepper and vinegar collision out of the straight and frothy punch flavor, straight hooked to the mouth water surging, can not help? The first thing you need to do is to get your hands on some of these peppers and vinegar. It's a great way to get your mouth watering," he says.

Food is life. The food habits of the three eastern provinces have the shadows of many ethnic groups and countries. Mixed or not, rustic or not, a variety of concepts can be accepted and digested, which is precisely the tolerance and tenderness of the Northeast.