What kind of culture and habits do Heilongjiang people have about food?

Heilongjiang people are mostly descendants of Shandong immigrants, who brought Qilu culture, including Shandong cuisine. There are also indigenous Manchu food culture and some Russian food culture. Three kinds of food cultures meet and merge, and gradually form a unique food culture in Heilongjiang.

The appearance of foreign food culture has also brought brand-new cooking technology and formed a distinctive western food brand. On the basis of maintaining the original style and nutritional components of Harbin western food, russian cuisine in Harbin has gradually formed a unique local cuisine by using the unique raw materials of Heilongjiang and adding some China cooking skills, which embodies the inclusive characteristics of Heilongjiang food culture.

Harbin is one of the cities with the largest beer consumption in China. Harbin is also the city with the largest per capita consumption of bread and meat stuffing in China. Bread has become the staple food of a considerable number of citizens for three meals a day, and meat-filled foods such as sausages and smoked bellies are also deeply loved by local residents. The production and consumption of ice cream (the daily output in winter can still reach 654.38+0.5 million) is well-known in China.

It can be seen that Heilongjiang's food culture was formed and developed on the basis of absorbing the nutrition of multi-ethnic cultures in various parts of the motherland and losing no time to absorb the characteristics of western food culture. It has its own characteristics, openness and compatibility.

Extended data

Heilongjiang special diet

1, "stew"

Speaking of stew, it was invented by Manchu people. The so-called "rotten stew" is to stew meat, various vegetables, vermicelli and bean products together. In the early years, Manchu lived by fishing and hunting, lived in the wild and migrated indefinitely. There is only one kind of cooker, so they naturally want to stew.

There are so-called eight stews. Beijing people recognize stewed chicken with mushrooms, and stewed ribs with beans are also good. Potatoes and cabbage with five flowers and three layers of thin pork slices, vermicelli and day lily are also quite good. White meat (blood sausage) is an authentic Manchu dish.

2, air-dried sausage and pine nut belly

Air-dried sausage and tripe with pine nuts are the first batch of products of Harbin Zhengyanglou Meat Products Factory, which has a history of several decades.

Air-dried sausage is made of fresh pork and pig small intestine as the main raw materials, and with a variety of high-grade seasonings such as Amomum villosum, Cumin Kou and Qibiangui. After filling, it is made by drying, air drying and cooking. The prepared air-dried sausage lean meat is reddish brown, milky white in fat, dry and soft in quality, more fragrant to chew, not greasy to eat and full of flavor. It is an excellent wine and dish.

Air-dried sausage also has the functions of dispelling wind and cold, warming stomach and strengthening spleen, helping digestion and stimulating appetite. Because of its low water content, it is air-dried meat, sealed, exquisite in technology, strong in corrosion resistance, long in shelf life and convenient to carry, and it is a convenient food on the journey.

3. "Leba" and "Shaik"

"Leba" and "Shaik" are both Russian bread, which are the favorite foods of Russians and Harbin people. Leba and Shaik in Harbin are the most famous ones produced by Lin Qiu Company's food factory.

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