Food culture of sticking fire spoon

The eating habits of Manchu people are directly related to the animal and plant resources and ethnic and religious beliefs in Northeast China. During the period when hunting and gathering were the main sources of food and clothing, their diet was mainly mountain animals, poultry and dried and fresh fruits. After the dominant agricultural economy, although it changed into a diet structure with grain as the staple food and meat and vegetables as the non-staple food, it still maintained the traditional characteristics of some hunting nationalities in many aspects. Pasta is a traditional staple food that Manchu people like to eat. In the past, it was collectively called "cake". For example, the common sticky bean bags, sticky fire spoons, "snowballing" (bean flour cakes), bean leaf cakes, wave leaf cakes, sticky cakes, and cakes made in rural areas in Northeast China are mostly steamed with yellow wheat as the main material, and some are wrapped with leaves and vegetables such as wave leaves and bean leaves to enhance the fragrance and avoid sticking to drawers after steaming. In towns, there are also some snacks with Manchu flavor, which Beijing calls "Manchukuo". It is characterized by the sweetness made by adding cheese, honey, hazelnut and walnut kernel. Saqima, which is still preserved, is a popular Manchu snack. The fried noodles are glued together with cheese and honey, and then cut into pieces. There is also a Manchu pasta, commonly known as "soup", which is fermented with water (now mostly corn flour). Through the trumpet-shaped "soup cover" worn on the hand, the noodles are squeezed into strips and put directly into the pot, which is similar to noodles but tastes more refreshing. Raising pigs is the traditional family animal husbandry of Manchu, so after they settled down and took farming as their main business, pork became their favorite meat. Influenced by shaman's sacrificial culture, pork is mostly boiled and stewed in folk practice, and it is cut into large pieces to cook, which is both "full" and "hungry". For example, the common braised pork, square meat, shredded pork and the most famous "white meat and blood sausage" in Northeast China are all of this flavor. In addition to fresh vegetables, Manchu people also like to eat mushrooms, fungus and other fungus foods grown in the mountains, as well as sauerkraut and vermicelli made of potatoes and beans, which are almost indispensable raw materials for stewing meat and eating hot pot, especially in cold winter when there are few fresh vegetables. Many Manchu folk and court specialties were later processed into delicious food in restaurants. One of the most famous is the "Manchu-Chinese banquet" popular since the Republic of China. Including dried fruit, fresh fruit, cold fried, stir-fried, soup and staple food, among which not only dim sum pasta is basically Manchu flavor, but also many dishes such as roast suckling pig, roast bear's paw, roast deer's tail and stewed Hericium erinaceus are cooked with the raw materials of northeast specialty and Manchu traditional practices. Coupled with its exquisite tableware, elegant dish names and diverse dining etiquette, it has become a high-level embodiment of Manchu food culture.