There are more than 100 species of fish, which are found in the literature. Among them, the most famous Aohua (Mandarin Mandarin), crucian carp (longer than ordinary crucian carp), bream flower (bream shape slightly close to Wuchang fish), Zhelu (grasshopper), Falu, Yalu, Tonglu, (also known as white rabbit), called "three flowers and five Luo", known as delicious. And the trout carp (Qin kingfish, sturgeon, proboscis fish) is a giant fish, the body is large, the meat is delicious, the skull is particularly expensive, and it is a must-have dish for the Huanghua feast. The skull of the fish is heavy in the pass, and it is thought to be beautiful in the bird's nest. Dafa Ha rain (Da Maha) is also a famous product. Oil seasonings, in addition to pig, sheep, cattle and other animal oil, animal fat and fish oil, soybeans, sesame, castor, hemp, Su sticky can be extracted oil. The seasonings include green onions, garlic, leeks, shallots, mustard, coriander, knotweed, peppers, peppers, salt sauce, soy sauce, vinegar and so on. Dried and fresh fruits, there are dozens of kinds of chestnuts, apricots, plums, jade cherries, flower reds, hawthorns, water chestnuts, walnuts, mulberries, pears, grapes, cocoons, melons, watermelons, Dushi (urban), hazelnuts, pine nuts and so on. The above food raw materials are complete in variety and abundant in quantity. Before the entrance was far from showing a tendency to pressure on the land and ecological environment, people's choice ability and space were larger, so it ensured the rationality and scientificity of the food structure of residents for a very long historical time.

2. The humerus of Chinese food culture. The status of the food culture in the Northeast region in the overall food culture of the Chinese nation is manifested in the following aspects: first of all, it is the multiplicity of ethnic groups, which can be regarded as the abbreviation of the national character of the Chinese national food culture to a certain extent, just like the representative regions of the southwest and northwest. Secondly, the ancestors of the Xianbei, Jurchen, Mongol, and Manchu ethnic groups in the inland of Northeast China also successively entered the Central Plains or ruled the whole country, thus exerting a significant, even decisive and permanent impact on the political, ideological, economic, and cultural aspects of the Chinese nation, and even on the history of the entire Chinese nation. These ethnic groups that have risen in the land of Northeast China have injected incomparable strength and profound vitality into the matrix of Chinese national culture again and again. As an important part of national culture, food culture has naturally been integrated into the genes of the white mountains and black frozen land to a great extent. The third is the import of food raw materials to other regions, which has long affected the food structure, food style and traditional customs of people in various regions. Soybeans, wheat, pears, pine nuts, rivers, lakes and seas, mountains, forests and grasslands in the northeast region, as well as countless rare and special products and many agricultural and sideline products have been continuously imported into the inner government of Beijing, becoming the favorite food of the Son of Heaven, the concubine and the entire court diet; at the same time, it has become the famous food of the high-ranking officials and nobles of the Beijing Division, and the famous buildings and noble halls. In the second year of Xianfeng (1852), the 74th generation of the Holy Duchess of Yan had a birthday banquet for 7 days, of which the fish bone banquet reached more than 30 tables. Most of the treasures in the secular so-called "Manchu and Han Dynasty Banquet" are special products (or productions) in Heilongjiang: such as rhino nose, fish bones, fish roe, lion's mane mushroom, bear's paw, hash toad, deer tail (tendons, breasts, whips, etc.), leopard fetus and other rare raw materials.

3. Openness, inclusiveness, and inclusiveness. Although the Northeast region is far away from the national and political center in history, from the perspective of cultural development, it is a border but not a stopper, and openness, inclusiveness, and eclecticism are the cultural and historical characteristics of the Northeast region. Throughout the era of civilization, the Northeast remained an open cultural area. No matter who owns the Central Plains regime, no matter whether the interior is unified or divided. The Northeast region has always maintained close and frequent economic, cultural and political ties with the mainland, and has always been deeply influenced by the Central Plains culture, and of course, at the same time, it is also her influence on the Central Plains and the surrounding areas. One of the important manifestations of this exchange is the continuous influx of people from outside the region, who continue to migrate to the interior of the Northeast region, the residents of the "Thirteen Provinces without Provinces" are of course Han as the main body, but also include many ethnic minorities. It should also include the "drifters" who were continuously sent to the Northeast by the Qing generation. These new inhabitants from all over the country and many nationalities naturally brought with them the eating habits, aesthetic views, cooking techniques, etc., of the region and the people at the same time. As a result, the food culture of the entire Northeast region has always been in an active state of blending, and rich and novel nature has become a major feature of the Northeast food culture. But this openness was particularly active in the 19th and early 20th centuries and into the middle of the 20th century. Many cities in Northeast China are home to a large number of European diaspora, and Harbin was nicknamed "Little Paris of the East" and "Moscow of the East" at the beginning of this century. Due to the influx of a large number of Europeans such as Russia, France, Greece, Germany, Poland, Yugoslavia, Hungary, Jews, and Great Britain as well as foreigners such as Japan and Koreans, and the establishment of enterprises, there is a lot of European style, and among these many foreign-funded enterprises, some are Western-style restaurants opened by Europeans, such as: Spor Ear Baldness (1930, Soviet), Home Lunch (1945, Poland), Songhuajiang (1945, Soviet), Home Lunch (1947, Soviet), Lushunkou Hotel (1945, Germany), Argorota (1942, Soviet), Krish's Restaurant (1947, Greece), Family Lunch (1947, Soviet), Soviet Club Restaurant (1947, Soviet), etc. According to the survey in 1937, there were more than 260 Western restaurants in Harbin alone, including American Hotel, Yara Hotel, Vandaki Hotel, Golden Horn Hotel, Mars Hotel, Violet and so on. Harbin can eat almost all the flavors of various ethnic groups in Europe, of course, the more influential one is the Russian cuisine. An obvious historical feature of the food culture in Northeast China is its openness, its broad inclusiveness and great digestion ability, and its extensive absorption of multi-ethnic cultural nutrition from all over the motherland, and the same integration into foreign cultures, so as to make itself more colorful and vibrant.

Regional culture and the dining table of the times

"Northeast cuisine" (also known as "Kanto cuisine") is a term that has gradually become popular in the catering industry in Chinese mainland since the 70s of the 20th century. After the reform and opening up, the needs of the sustained and rapid development of the domestic catering market and the cultural market are strongly combined with the drive of regional and industry interests, so the regional cuisine culture is enthusiastically promoted. However, due to the difference in the involvement and intensity of regional and industry interest driving forces, the degree and influence of the enthusiasm and influence of cuisine culture in various regions of Chinese mainland show great regional differences. "Northeast cuisine" is one of the regional cuisine cultures that started late and had little publicity. However, this is an abnormal market factor caused by the wrong "market information" reading, such a vast and specific food culture area, so many people and a large number of ethnic minority components, such a deep accumulation, unique style of food history and culture, long-term neglect of the situation itself is abnormal, Northeast cuisine with sustained influence in the capital Beijing, in Tianjin, Nanjing, Shanghai, Guangzhou, Chengdu and other provincial capital-level cities, inside and outside the Great Wall of the motherland, in the north and south of the river, countless cities, where the store is high-standard, touched by the clouds. Over the past few years, the author has been fielding and walking, north and south Xinjiang, Tibet, Yunnan, Haijiao, and Taiwan's treasure island, and twice Taiwan's treasure island, as far as I can see, it can be said that "Northeast cuisine" has been settled in Kyushu and settled in the four seas.

Appearances and characteristics of food culture

As the appearance and stage characteristics of the evolution of Chinese catering culture, the Northeast cuisine fever has its objective inevitability:

1. Due to the improvement of the purchasing power of social catering, the mass group of eating out in the city has been formed and continues to grow and develop.

2. Nowadays, the urban outside food mass group, with wage earners as the main group, uses their normal labor income to pay for the consumption of outside food, which is the most important social feature of the behavior of this main group.

3. Affordable, reasonable nutrition, and moderate satisfaction are the basic requirements of the main group of contemporary salarymen.

4. The former public group and the foreign wage earner group in the outside food group have also begun to change from the gluttonous curiosities of the 80~90s of the 20th century to the pursuit of the feeling of "flat diet" at the turn of the century.

5. The catering market trend of combining the consumption pursuit of "home cooking" and "innovative cuisine" with the business philosophy of "salaryman consumption" has caused a fashion of contemporary Chinese catering culture: it reflects the public's dietary concepts, behavioral trends, and general emotions, and "home cooking" has obvious pan-ethnic social characteristics.

6. Northeast cuisine should be popular because of its traditional obvious popular and market-oriented "home-style", delicious, suitable, simple, mellow, natural and different from the distinctive "Kanto" mood of the regional location style in the restaurant extreme model, which is consistent with the general trend of healthy, natural and green food culture in the contemporary world, and is highly consistent with the fashion of contemporary Chinese catering.

All of the above is the reason why Northeast cuisine quickly became popular in the restaurant market at the turn of the century in the late 20th and early 21st centuries. "Adaptation" is to conform to the situation and conform to the law, and "luck" is the trend, which is the state and direction of the accumulation of Chinese catering culture. Many Northeast dishes are not only popular, but also deeply rooted in the hearts of the people. "Stir-fried Meat Pickled Vegetable Powder", "Stir-fried Meat Pull", "White Meat Blood Sausage", "Sauerkraut Hot Pot", "Assorted Hot Pot", "Stewed Chicken with Wild Mushrooms", "Stewed Beans with Pork Ribs", "Stewed Vermicelli with Pork", "Stewed Ayu with Artemisia Sprouts", "Dried Tofu with Sharp Peppers" and other dishes with more than 100 kinds of raw materials, styles and tastes are very regional characteristics, which not only have a long tradition, but also will definitely have a long vitality. The reason why they have such an obvious supra-regional, pan-habitual and wide audience today is that the above-mentioned reasons, especially the essential characteristics of deliciousness, suitability, simplicity, mellowness and nature, should be the cultural charm and vitality of Northeast cuisine.

It is not difficult to find that simplicity, naturalness and mellowness are still the characteristics and advantages of Northeast cuisine culture, which is very different from the fancy fist embroidered leg style in the "three-god mentality cooking fever" in Chinese mainland's catering industry in the past two or three decades. "Food" so for food, the dish is ultimately to eat, not for seeing, not for fun, but to eat, delicious, love to eat, eat more love to eat, should be the attribute of the dish, but also the characteristics of traditional Northeast cuisine. From the raw materials, combinations, techniques, and names of the dishes, you can see the simple and natural style of the dishes, and immediately after entering the mouth, you will feel delicious, suitable, pure, and mellow. After a long period of development that has been fully and extensively absorbed and innovated, the Northeast cuisine culture has entered a glorious period of history by relying on the vigorous trend of regional food culture. The "Complete Collection of Northeast Chinese Cuisine", which is carefully planned, extensively researched and carefully written by the most representative qualifications and the most capable experts in food culture, cooking, cooking education, traditional skills and other aspects in the region, should be a cross-century summary of the historical development of Northeast cuisine culture. New angles, new heights, new horizons, new ideas, and new information are not difficult for every reader who has knowledge and interest in Northeast cuisine to discover from this book. "The Complete Works of Northeast Chinese Cuisine" is certainly not the ultimate in the development of Northeast cuisine culture, but it is a relative height, and it is a historical step that pushes the Northeast cuisine culture and the study of Northeast cuisine culture to a new height, which can be promised.

peculiarity

The pot meat is not confined to the details, and it has the temperament of Northeast people. Northeast cuisine also integrates some palace dishes and Han food strengths in practice, using Northeast specialty raw materials and pure green food raw materials, many dishes show the characteristics of tender but not raw, transparent but not old, rotten but not melting, or crispy on the outside and tender on the inside, crispy on the outside and rotten on the inside, the taste is mellow and fragrant, and the dishes are rich and affordable.

A classic dish

Meat dishes: pot-wrapped meat, dried tofu with sharp peppers, big stick bones, slick meat segments, white meat and blood sausages, boiled fat sausages, Northeast stew, sauerkraut pork ribs, sauce skeleton, sauerkraut cabbage and pork stewed vermicelli, chicken stewed mushrooms, green onion roasted carp, pepper tender drunken chicken, mixed shredded pork skin, fried carp, dried shredded leeks, purple abalone in sesame sauce, mandarin duck play flying dragon, braised elbow, egg pickled whitebait, tomato sauce grass carp fillet, celery fish shredded, spiced beef, boiled gizzard, garlic clove roasted field chicken thigh, duck waist roasted mushroom, celery stir-fried beef, crucian carp across the river, green onion fried pork slices, fish belly Tibetan mutton, soft fried fish, Spicy watercress fish and so on.

Vegetarian dishes: three fresh dishes, sweet potatoes, stewed sour and hot dried shreds, mushu persimmons, etc.

Soup: mutton winter melon soup, sleeve soup, egg soup, etc.

The main famous dish

There are hundreds of kinds of Feilong soup, such as "Red Grilled Bear's Paw", "Flying Dragon Soup", "Three Fresh Deer Antler Soup", "Delicious Nose", "White Pine Salmon", "White Grilled Monkey Head", "Assorted Toad Oil", Pot-wrapped Meat, Chicken Stewed Mushrooms, Stewed Four White, Fried Popsicles, etc.

Five-flavor flower branches

Material:

2 flower sticks (cuttlefish), 1/8 tsp salt, 1 tsp rice wine, 2 chives, 15 grams of shredded ginger, 120 grams of fine sweet potato powder, 500 grams of vegetable oil

Five-flavor seasoning:

5 tsp tomato paste, 1 tbsp light soy sauce, 2 red peppers (cut into rings), 1 1/2 tbsp sugar, 1 1/2 tbsp chopped green onion,

1 1/2 tbsp minced garlic, 1 tbsp sesame oil, 1 tbsp chopped coriander, 4 tbsp cold boiled water

Directions:

1. When buying flower branches, you should buy fresh or chilled, not frozen, because the frozen smell is very strong.

2. Tear off the black film on the surface of the flower branches, cut the roots of the head and the body, cut off the eye part and discard.

3. Cut the body of the flower branch in half, cut the flower knife horizontally at 45 degrees on the inside, and then cut the flower knife at 45 degrees, and the bottom is not cut off.

4. Cut the fish into cubes and cut the roots into small pieces.

5. Put shredded ginger, chives, salt, rice wine in a bowl, pinch evenly with your hands, and let marinate for 10 minutes.

6. Spread fine sweet potato powder on the plate, and let the surface of the flower branches be coated with a thin layer of sweet potato powder.

7. Put oil in the pot and boil it to 160 degrees, put in the flower branches and fry until the surface is golden brown, and turn it from time to time with long chopsticks halfway. When the surface is a little hard, take out the drained oil and drain it on blotting paper for 2 minutes, then put it on a plate and serve.

8. Mix the five-flavor sauce evenly in a bowl to make a dipping sauce.

Clear brine silkworm pupa

【Cuisine】 Northeast cuisine

【Ingredients】 Others

【Preparation】 Chilled

【Flavor type】 Sour

【Finished dish】 Cold dish

Raw materials for clear brine silkworm pupa: 250 grams of rhubarb silkworm pupa, 100 grams of fresh yam, 500 grams of clear brine juice.

Seasoning: 25 grams of salt and monosodium glutamate, 100 grams of green onion and ginger, 10 grams of tangerine peel, 10 grams of star anise, 5 grams of bay leaves, 15 grams of angelica, 15 grams of cardamom, 15 grams of rice wine, 0.5 grams of vinegar.

Make:

1. Wash the silkworm pupae and blanch them in boiling water for 5 minutes until they are broken, put them in the prepared marinade and boil over high heat, simmer for 10 minutes on low heat, soak for 4 hours and set aside, and put them in the refrigerator to cool down.

2. Peel the yam and change it into 2 cm strips, soak it in white water and vinegar for 2 minutes, rinse it, and then put it in the chilled silkworm pupa and soak it together for 10 minutes, and put it on a plate with juice.

Features: bright color, clear marinade, rich nutrition, rich flavor and delicate taste.

The key to operation: the yam should be washed with vinegar, and the silkworm chrysalis is fresh and tender.

Attached: The production method of clear brine is 250 grams of Huadiao wine, 100 grams of rock sugar, 200 grams of rose dew, 7500 grams of mineral water, 30 grams of star anise, 30 grams of cinnamon, 10 grams of Sichuan pepper, 20 grams of white pepper, 10 grams of grass fruit, 10 grams of angelica, 10 grams of good ginger, 100 grams of carrots, 100 grams of coriander, 250 grams of white soy sauce, 150 grams of green onion and ginger, and 200 grams of salt. Bring to a boil on high heat, then turn to a simmer and simmer for 4 hours.

Sauerkraut pork ribs

【Cuisine】 Northeast cuisine 【Main ingredient】 Pork

【Method】 Stew

【Flavor type】 Sour

【Finished dish】 Hot dish

Raw material: cavity bone

Ingredients: ginger, salt

Dipping sauce: garlic paste, soy sauce, chili oil, bean curd, leek flowers, chopped coriander

1. Make a pot of boiling water, blanch the cavity for one minute to remove the blood, and then wash it clean.

2. Reconnect the water in the pot, put in the cavity bone, and add two slices of ginger. When the heat is boiling, reduce the heat slightly to low, but keep it boiling for 15 minutes so that the soup will be whiter. Then turn to a soup and simmer over low heat for about an hour to an hour and a half.

3. Put sauerkraut.

4. Add the sauerkraut to the ribs and simmer for another 40 minutes.

5. Sprinkle salt into the soup so that the soup is just the right amount of saltiness.

6. Mix together the garlic, soy sauce, chili oil, bean curd, leek flowers, and chopped coriander in a certain proportion.

Chicken stewed with hazel mushrooms

Chicken stewed hazel mushrooms [Cuisine] Northeast cuisine [Main ingredient] Chicken

【Method】 Stew

【Flavor】 Salty and fresh

【Finished dish】 Hot dish

1. Soak the Northeast hazelnut mushroom in water to soften, remove the roots, clean it, and soak the vermicelli in water to soften it for later use;

2. Cut the whole chicken into large pieces and blanch the water; 3. After the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and spices to fry until fragrant, add the chicken and stir-fry evenly;

4. Pour in cooking wine, dark soy sauce a little color, add salt to taste, pour in hot water to cover the chicken;

5. Add the hazelnut mushrooms and simmer for 20 minutes, add the soaked vermicelli and continue to simmer for five or six minutes.

In the Northeast, green onions are an important adjunct.

Three fresh

【Material】

100 grams of eggplant, 1/2 red pepper, 3 green peppers, 150 grams of potatoes, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch

Seasoning:

500 grams of cooking oil (actual consumption of 30 grams), 1 tsp refined salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate

【Directions】

1. Peel the potatoes first, then wash the potatoes, eggplants and peppers, cut them into hob pieces, the size should be consistent, put the starch in a bowl and add an appropriate amount of water to mix thoroughly.

2. Ginger cut foam,

3. Chop the garlic into minced pieces,

4. Put oil in the pot, heat it, fry the eggplant and potatoes until golden brown, then scoop them up, drain the oil.

5. Leave a little base oil in the pot, add chili pepper and minced ginger and stir-fry, then pour eggplant, potatoes and other seasonings into the pot, put minced garlic before leaving the pot, pour in starch, and thicken it.

【Features】

The three places are salty and delicious, suitable for all ages.

Chef at the point:

Potatoes and eggplants can be fried in an oil pan at the same time (some eggplants are older, so you can go through the oil first). [1]

Big facelift

Ingredients: Northeast peeling, carrots, cucumbers, black fungus, shredded tofu

method

1. Cook the peel and soak it in cold water for later use.

2. Wash and shred carrots and cucumbers. Soak the black fungus and cook and shredd.

3. Mix shredded meat, shredded ham or mustard together.