Daqing Snack Collection_Harbin Specialty Snacks Food Introduction
The history of Heihe is long and rich, with a distinct regional culture. It is the eastern and northernmost province of China, with its northern and eastern parts bordering Russia along the Heihe River and the Ussuri River, and its western and southern parts bordering the Inner Mongolia Autonomous Region and Jilin Province. Heihe has preserved the indigenous culture of the Jin Dynasty and the Manchu culinary culture. The people of Heihe are mostly descendants of Shandong immigrants, who brought the culture of Qi and Lu, including Lu cuisine. With the construction of the Trans-Siberian Railway in 1898, a large number of Russians entered the region centered around Harbin. The introduction of foreign culinary culture had a significant impact on the traditional dietary patterns of Heihe. The three culinary cultures converged and integrated, gradually forming a unique Heihe culinary culture. Its simple and exquisite flavors are both elegant and strong, which is a comprehensive description of the unique flavor of Heihe.
Dried intestines
Introduction
Dried intestines are a natural dried sausage, which is popular in Northeast China, with delicious flavor, long storage time, easy to eat and chew, and a fresh pork loin, natural dried, rich in meat aroma, easy to preserve.
Method
Cut the fat into pieces, slice the lean meat into pieces, and the size should be able to stuff the sausage casing. Mix with seasonings and ingredients, and let it sit for 2-3 hours. After stuffing, put the sausages on paper and let them rest for about half a day. Dry the sausages in a ventilated place without sunlight for 3-7 days.Steam Place dried tofu（tofu skin, then put the sausages on, steam for 20 minutes.
Large Lebua
Introduction
Large bread, also known as Large Lebua (Lebua is the transliteration of Russian bread), originated from Russia. It is a famous product of Harbin, and this large bread weighs five kilograms, which is the crown of bread. It also has a unique and fragrant flavor, with the traditional European flavor. The freshly baked large bread has a crispy and firm outer skin, and a soft and fragrant inner core, which is a convenient food that everyone can enjoy. The Autumn brand large bread uses traditional craftsmanship, takes about one hour to bake, the outer shell is slightly charred and crispy, and the inner core is soft and delicious;It uses wine yeast to ferment, giving the bread a tempting wine aroma;The traditional three-stage fermentation process, allowing the dough to fully ferment, creating a unique flavor.
Culinary characteristics
Large Lebua is the most distinctive local product of Harbin, and it is known as a perfect culinary product of Harbin. The name of Large Lebua vividly reflects the fusion of Chinese and Western cultures, "Lebua" is the Russian word for "bread", because it is large, so it is prefixed with the Chinese word "large". When you first see Large Lebua, you will be amazed by this huge bread. The writer Qin Mu said that when he came to Harbin, "bread is like a pot lid", referring to the legendary Autumn Large Lebua. Its volume is even larger than half a basketball, the standard diameter is between 23-26 cm, the thickness is also more than 16 cm, the weight of the bread is 2 kg, and the fluffiness is more than ordinary bread, which is heavy when you hold it, so it is generally a gift from Harbin, which is also a gift of respect and friendship.
Large Lebua is specially made by Autumn Food Factory, it is the product of the founder of Autumn Company, Russian businessman Ivan Yakolovich Autumn, and it has been produced for more than 100 years, in this era of rich and colorful food, Autumn "Large Lebua" still produces only 160 pieces a day, but it is still in short supply, which shows its popularity. You can often see queues in Harbin to buy "Red Sausage" and "Large Lebua". I like the packaging of Large Lebua, which was originally a white cloth bag, and now it is a non-woven bag with Russian-style patterns, which is simple and rustic with a unique charm. In recent years, box-shaped packaging has also appeared, which is slightly luxurious but not as authentic as the cloth bag.
I often buy Large Lebua to give to friends when I visit them, or I buy it myself to try it. But this requires careful tasting to taste its unique flavor. This Large Lebua, which is produced through three fermentation processes, and added with beer flowers, special wood and wood, and baked with a hard and firm outer skin, has a soft and fragrant inner core, with aromas of aroma, wine, salt, wood and lactic acid. The unique fragrance is very attractive, but the first time you eat it, you may not be used to the sour taste, but after several times, you may really like this unique sour taste. It has a very good characteristic that it can be stored for a long time, generally it can be stored for about 20 days.
There is no other food in Harbin that is as famous as Autumn's Large Lebua, and there is no other food that can still be fragrant all over the city after 100 years."Large Lebua" has already exceeded the concept of food in Harbin, it is a symbol, a culture, and also a witness and carrier of the city's history.
Eating methods
The size of Large Lebua is about the same as half a basketball, eating Large Lebua is different from eating ordinary bread, do not eat a piece, it is better to cut into pieces, and then heat it in a microwave oven, and then spread with jam, and then with cheese, or spread with butter,fish eggs, and then with ham, and sausage slices like sandwiches, if you make a soup, it will be perfect. You can also tear the Lebua into pieces and put it into soup and milk, it is easy to digest, and its unique method is very good for the stomach.
Eating Large Lebua with Harbin Red Sausage also has a different flavor. Harbin Red Sausage is also called Soviet Lithuanian sausage, which is transliterated as "Red Sausage". This sausage has a history of more than 100 years. The original recipe for Large Lebua is:Ingredients: White flour, whole wheat flour, fresh yeast, saltand vegetable oil,and eggs Method:1, mix flourThe process of making is to separate the lean meat and fat, mix salt and nitrate and then marinate at low temperature (10 degrees Celsius) for three days, the lean meat is cut into pieces and marinated, while the fat is marinated with large blocks of fat with skin, layered with salt. After marinating, the lean meat is minced, the fat is cut into pieces, mixed with seasonings and minced garlic, and made into filling. Then the meat filling is stuffed into the casing. After stuffing, it is placed in the oven to bake with wood or charcoal, making the red sausage surface dry and flexible, increasing the firmness of the casing, changing the color to red, removing the odor of the casing, and giving the sausage its unique aroma. Baking takes about one hour. Then put it in hot water to boil for half an hour. The finished red sausage has a wet and soft casing and a pale color, so it also needs smoking. Smoking can reduce the moisture of the product, dry the casing, produce a glossy surface, and expose the vibrant red color of the filling, increase beauty, and obtain the aroma before smoking and certain preservation ability. It cannot be baked with open fire and smoked for 12 hours to complete.
Historical and Cultural
Large loaves of bread are the traditional staple food of the Russians. Each Russian farm has only one bread oven, and each family visits the bread oven regularly.Baking bread. Usually only eat and store bread at home, so the bread is made very large, and cut a piece when eating. Over time, a unique skill and custom has formed. In 1898, the Russians built the Trans-Siberian Railway in China. With the construction of the Trans-Siberian Railway, a large number of Russians flooded into Harbin. To meet their traditional food and living needs, in 1900, the Russian Ivan Yakulovitch launched the Akulin Trading Company branch in Harbin, and established a food workshop to produce traditional foods such as large loaves of bread that Russians liked. This is the predecessor of the Harbin Akulin Food Factory.
This large bread is fragrant and has a slightly sour taste, which is more suitable for storage. It is round, with a diameter of up to 33 cm and weighs 4-5 jin. In the early days, the skills were mainly mastered by Russian technicians, and they have been passed down in Harbin for two generations. In 1953, it was taken over by the Chinese government, and Russian masters taught Chinese craftsmen the bread making process, with Shen Baoju and Wang Zhan first-generation Chinese technicians. Today, it has been passed down for three generations in Harbin. Currently, the large bread produced by Harbin Akulin Food Factory still uses the traditional handmade process and equipment. Once a Russian food processing expert visited the large bread making process in Harbin, he was very impressed by the unique and characteristic regional dietary culture with Russian characteristics, and said: "This traditional craft has been lost in many places in Russia."After more than 100 years of development, this food has been combined with Chinese dietary culture, and has become a specialty of Harbin.
Method
Materials:Wheat flour Whole wheat flour, fresh yeast Salt Vegetable oil,Eggs
Operation:
1. Two kinds of Add salt and mix evenly.
2. Soak fresh yeast in warm water, add to flour and knead into a dough. Cover with a damp cloth and ferment at a warm place for 1/2-1 hour until doubled in size.
3. Take out the dough, place on a clean surface, gently knead for about 5 minutes, making bread, and place on a baking tray (the tray should be oiled and greased or lined with baking paper), and then proof for about 15 minutes.
4.Oven Preheat to 200℃, brush the surface of the bread with egg mixture, place in the middle rack, bake for 15-20 minutes.
Chicken stew Mushrooms
Introduction
Chicken stew with mushrooms It is a famous dish in Northeast China, which is made with dried mushrooms,Chicken and vermicelli together.Stew chicken The mushrooms are best to use wild chestnut mushrooms, the kind of slender small umbrella, chestnut mushrooms can maximize the aroma of chicken. True gourmet.Northeast cuisine One of the few that can develop into a high-end cuisine comparable to home-cooked meals. Cooking method
Main ingredients
750g-1000g chicken, 75g mushrooms (preferably Northeast chestnut mushrooms)
Seasonings
Green onions,
Ginger dried red chili, star anise,soy sauce, cooking wine, salt, sugar, vegetable oil Steps 1. Wash and chop the chicken into small pieces;
2. Soak the mushrooms in warm water for 30 minutes, wash and set aside;
3. Heat the pot, add a little oil, after the oil is hot, add the chicken pieces and stir-fry until the chicken is browned, add green onions, ginger, star anise, dried red chili, salt, soy sauce, sugar, and cooking wine, stir until colored, add an appropriate amount of water and simmer for about 10 minutes before adding the mushrooms, and cook over medium heat for 3-4 minutes.Stew Introduction
Stew, a Northeastern dish.
Northeastern stews include "Eight Great Stews", including pork with vermicelli,
lamb
with sour vegetables, beef with potatoes,
braised ribs, chicken with mushrooms, braised pork withbean sprouts,eel with eggplant,Moldi fish. History and Culture Large stews, invented by Manchus. Manchus lived in the wild, moved around, and had only one cooking tool - a hanging pot, so they had to stew, hence "Eight Great Stews".People are familiar with chicken with mushrooms, braised pork with bean sprouts, beef with potatoes, with white cabbage, add five-layer pork, vermicelli, yellow flower buds, quite good. The Suer soup stew, made with beef, potatoes, cabbage,tomatoes, together.
Nowadays, there are also Northeast restaurants specializing in operating "white meat"
bloodintestines, andgrain restaurants specializing in large cakes.Northeast is a multi-ethnic area. In the "Manual of Agriculture and Crafts" written by Wang Jia of the Northern Wei Dynasty, there were descriptions of the cooking methods of "Hu Hu Meat", "Hu Soup" and "Hu Food" by the minority in the north, which indicated that their cooking technology was already at a high level.The city of Shenyang, Liaoning, was once the capital of the Qing Dynasty, with many court and aristocratic cuisines. Northeast cuisine was influenced by it, and the cooking methods and ingredients were more refined. It also incorporated the essence of cooking methods and ingredients from Beijing, Shandong, Sichuan and Suzhou. Matsutake DumplingsIntroduction Matsutake Dumplings is a traditional Han Chinese dish from Harbin, Heilongjiang, which belongs to a flavor product. It is red and fragrant, with a refreshing taste, easy to chew. It is named after the fact that it contains matsutake.The main ingredients are thinly sliced, lean meat and lean fat. The finished product is brown in color, uniformly smoked, and when cut, the lean meat is purple-red, and the fat is white, clearly divided. When cut, it is smooth and translucent, and it does not disperse when sliced thinly. It is delicious and has the aroma of matsutake.Color: The outer surface of the dumpling is brown, uniformly smoked, and shiny. The fat inside is white, and the lean meat is pale pink.The skin is firm and elastic. The filling is evenly distributed, with the filling in the center cooked through, no stickiness, and it is transparent and smooth when cut.
Each weighs 500-750g. Fresh, fragrant and delicious, no oiliness, easy to chew.Cooking method Materials: 100kg pork, green beans,
warm starch 25kg,
pine nuts,
300g, fragrant oil 3kg, green onions 2kg, fresh ginger 1kg, MSG300g, salt 4.5kg, fennel120g. Production method: 1. Raw material processing: Use secondary pork, pig stomach (bladders). The ratio of lean meat to fat is 85% lean and 15% fat. Cut the selected pork with skin and fat into 4-5cm long, 3-4cm wide and 2-2.5cm thick thin slices.2. Mix filling: Put the meat slices, starch and all other ingredients in a mixing basin, add appropriate amount of water to dissolve and mix well until the filling is thick and sticky.3. Stuffing: Wash the stomach and drain the water, then stuff it with 70-80% meat filling, sew the mouth of the stomach with bamboo needles, and stuff 3-5 pieces at a time, and stir the filling with your hands to prevent the meat from sinking.4. Cooking: Before cooking, squeeze the stomach with your hands to prevent sinking.
Wash the stomach with water.
The soup in the pot should be 8-10 degrees of salt.When the water boils, put it in the pot, and keep the water at about 85℃. flour 25 kg of warm batter, pine nuts,300g of sesame seeds, 3 kg of fragrant oil, 2 kg of green onions, 1 kg of fresh ginger, MSG 300g, 4.5 kg of salt, Sichuan peppercorns
120g. Method of making: 1. Raw material preparation: use pork with a ratio of 85% lean meat and 15% fat, with fat and lean meat cut into 4-5 cm long, 3-4 cm wide and 2-2.5 cm thick small slices.2. Mixing filling: put the meat slices, starch and all the auxiliary ingredients into the mixing trough, add appropriate amount of water to dissolve and mix, and stir until the filling is thick and sticky.
3. Stuffing: Wash and drain the stomach, then stuff it with 70-80% meat filling, sew the opening of the stomach with bamboo needles, and stir the filling with hands every 3-5 stuffing to prevent the meat filling from sinking.
4. Cooking: Before putting into the pot, pinch the stomach evenly with hands to prevent sinking.
Wash the stomach surface with water. The concentration of salt in the pot is 8-10 degrees of Bolognese. When the water boils, put it in, and maintain the water temperature at about 85 degrees. Add the water to the pot when it boils, maintaining a water temperature of around 85°C. Place the pot on the stove and add water to cover the belly. Turn the belly frequently to prevent uneven cooking. Remove any foam that forms on the surface of the water. Cook for 2 hours or until the belly is cooked through.
Smoking: The ratio of smoking to pot or smoking pot and sugar and flour is 3:1. That is, 3 kg of sugar and 1 kg of flour. Place the cooked belly in a smoking rack, with 3-4 cm spacing, for even smoking. Remove the bamboo needles after smoking for 6-7 minutes, and the product is ready.
Old Ding Feng Cake Point
Introduction
Old Ding Feng cake is a famous old brand in Harbin, with a history of over 60 years. Especially Mooncake is most famous, with characteristics of crispy, delicate, rich in flavor, unique fragrance, and not drying out. Many have been named by the state as "National Superior" and "Department Superior". Especially Old Ding Feng mooncakes made by Xu Yuduo, are famous and well-known throughout the world. First, knead the water and oil into a dough, and then roll it into a long square, then put the oil square on the water dough, and then press it flat, roll it into a small roll, and pack the filling, then roll it into a round cake, and bake it in the oven until golden brown."Old Ding Feng" the century-old cake is the secret of its existence, which is to adhere to national characteristics, adhere to popular characteristics, and adhere to operability.
Honor: Famous products such as Sichuan mooncake and honey-made fruit mooncake have been named as "National Superior" by the state.Cake Oil-made small fruit Snacks One bite crispy, open smile and other eight famous products have been named as "Department Superior" by the Commercial Department. There are also childrenCream Fruit pasteCake, white long cake, Satchima, and other six famous products are named as "Province Superior". At the same time, all the cakes of Old Ding Feng, with over 1000 varieties, have been named as famous brands in Heilongjiang Province and Harbin City, with 66 sets and 217 varieties of mooncakes being named as the top 10 brands in Harbin. The famous mooncake products of Old Ding Feng have continuously won national gold and silver awards. In the 1994 nationwide competition of 100 mooncake products, Old Ding Feng mooncakes won the first prize. Experts were very impressed with its excellent mooncakes. They believe that mooncakes have formed Old Ding Feng's unique flavor in terms of quality, shape, color, taste, and fragrance. Its ingredients are of excellent quality, the recipe is scientific, the technology is unique, the filling and skin are evenly distributed, the shape is diverse, and the varieties are numerous, with bright colors and clear patterns, sweet and crispy, delicate and refreshing, and long-lasting.
Xu Yuduo's continuous innovation has constantly updated and replaced the mooncake products, which have been widely welcomed by the people of Heilongjiang.Rose
Biscuit
Introduction Rose biscuit is a famous snack in, Heilongjiang Flavor Snacks ，made from flour, sugarand other materials.
The characteristics are sweet, fragrant, crispy, and the fragrance is rich.
Method The method is to stir 200g of sesame, 1000g of white sugar, 500g of flour, 200g of rose sauce, and 100g of oil. Take 2750g of flour, 200g of oil, and 1150g of water to make a soft and appropriate water-oil dough. Take 1500g of flour, 750g of oil, and make an oil dough. First, knead the water-oil dough evenly, roll it into a long square, and then place the rolled long oil dough on top, press it flat, roll it into a small roll, and pack it with filling, then roll it into a circular shape, and bake it in the oven until it is golden brown. Fish cake
Cod fish Then put it in the pot and pour in some Introduction
is a traditional Han nationality dish in Northeast China, belonging to Northeast cuisine.
The color is red and shiny, the meat is tender and delicate, and the taste is sweet and sour. Cut the grass fish into thick slices, then mix with and salt, and then fry in a pot until 60% cooked, so that the fish meat turns yellow, and it can be fished out. Then put it in the pot and pour someSelect fresh cod fish, cut into 1 cm thick slices, and marinate with Shaojiu and salt.fried, after which add white sugar and chili and cook for 2 minutes. Not only is it beautiful, but the taste is also very fragrant! Method
Select fresh grass fish meat, cut into 1 cm thick slices, and mix with and.
Onion Chicken use appropriate amount of water to dissolve. Heat the oil to 60% and fry the fish until it turns yellow, then fish it out. Place the on medium heat, add 50g of vegetable oil and stir-fry until it turns red, then add white sugar,, and fresh soup. Add the fish slices, coat with, and then cook in the oven until golden brown.
stew with cabbage
Introduction
Cabbage and pork stew is a famous dish in Northeast China.
Method
Ingredients:
Main ingredients:Pork 3 pieces, one large potato, a small piece of vermicelli, and 1/4 of cabbage.
Seasonings: green onion, ginger, soy sauce, white pepper, cooking wine, salt,Chicken powder Mushroom
Operation:
1. First, cut the pork into small pieces and only take the small ribs in the middle, and do not take the two large bones (it is too pity to boil soup, so discard it). Boil in boiling water to remove the foam. Cut the cabbage into small pieces, and slice the thick parts of the cabbage thinly. Peel and cut the potatoes into large pieces. Soak the vermicelli in hot water. Cut green onion and ginger into minced pieces.
2. Prepare the ingredients while boiling the pork. In a small bowl, mix cooking wine, white pepper, and salt with and water.
3. Heat the oil in a pot, add minced green onion and ginger and stir-fry to release fragrance. Pour in the pork and stir-fry with soy sauce and white pepper. Fry for a while until the pork is 50% cooked, add the cabbage, potatoes, and vermicelli, and add the prepared ingredients. Add a small bowl of water to cover half the ingredients, and cover the pot and cook over medium heat. After 10 minutes, you can take it out. Pay attention not to dry the water while cooking, otherwise it will affect the appearance and taste of the dish.
Chop the onion and chicken.
Introduction
is a local traditional dish in Heilongjiang, with a red and delicious taste.
Method
Main ingredients: Chicken 1 piece, auxiliary materials:Bamboo shoots 4. Put the chicken into the dish, and add the remaining soup in the pot, add a little Green onion green onion, ginger
Seasonings: soy sauce, cooking wine, salt, chicken powder, water, and cornstarch. Cooking method: 1. Cut the chicken into two pieces, and then cut it into slices.2. Heat the pot and add oil, then stir-fry green onion and ginger until fragrant, and then add a little soy sauce.Add fragrant mushrooms and winter bamboo shoots and stir-fry. 3. Add 2750g of flour, 200g of oil, and 1150g of water to make a soft and appropriate water-oil dough.Take 1500g of flour, 750g of oil, and make an oil dough. First, knead the water-oil dough evenly, roll it into a long square, and then place the rolled long oil dough on top, press it flat, roll dünya into a small roll, and pack it with filling, then roll it into a circular shape, and bake it in the oven until it is golden brown.oil, and stir well to coat the chicken.Heat the onion oil. Mix the chicken and onion, then pour the hot onion oil over it and stir.
