Why are vegetables in the Northeast eaten raw, and why do some northerners like to eat raw vegetable

Why do Cantonese people love soup?

Answer: The climate is hot, which affects the appetite, and drinking soup to appetize and replenish water can also absorb nutrients.

Why do Sichuan people love spicy food?

Answer: The humidity is too heavy, and I sweat when I eat spicy food.

Why do Shandong people love steamed buns?

Answer: Shandong Shandong is the most suitable latitude for growing wheat.

I think there are two kinds of people who ask this kind of question, one is the regional black with ulterior motives; The other is pure curiosity that doesn't know anything...

So why do we Northeast people like to eat raw vegetables?

Answer: It's delicious, it's fucking delicious.

The soil of the Northeast is good, and the climate makes the vegetable growth cycle long, so the taste is better

Lettuce, cucumbers, that are routine operations, onions, radish, cabbage, green peppers, peppers, green onions, shallots, garlic....It is said that everything in Shandong can roll pancakes, but we don't know that our Northeast Lao Tie Wan dishes can be dipped in sauce....

Fresh soybeans are boiled thoroughly, mashed, beaten vigorously and then made into sauce cubes, which are fermented and dried in a vat, stirred with salt and water, and then fermented into a fragrant miso after a long process.

Fresh vegetables are washed, cut or broken, made into a bite-size, dipped in the sauce, sent to the mouth, the moment the teeth are closed, the luscious vegetable juice bursts out, like a clear spring flowing, jumping between the teeth and cheeks, some vegetables are bitter, or spicy, but with chewing, they eventually become crisp sweet, so that every cell in the body is happy, with a rich sauce fragrance, this may be the nostalgia of the Northeast people....

With the freshest ingredients and natural seasonings, is there anything wrong with eating like this?

Eating miso soil? Let me tell you, the Japanese food that is admired by the majority of little bourgeois, the miso production process is similar to our Tohoku miso, and the taste is also similar...

Foreign noodles with some tomato meat sauce sell you more than 100, you take pictures and send them to the circle of friends to show exquisiteness, migrant workers 15 yuan a bowl of big meat ramen, you abandon it to say vulgar, it's really funny, isn't it handmade or good?

A brand of white leather designer designed, hung a tag in the mall to sell you tens of thousands of yuan, you think this is a delicate life, the old tailor who has done a lifetime tailor-made, on the collection of 1,800, you think the earth, vulgar....Hehe.

I see, what you want is not a delicate life, but a noble style...

It doesn't matter if it's good or not, the main thing is that it's expensive, regardless of how much IQ tax is attached to it....

They are all working people, with whom are they?

Says who? Are all vegetables in the Northeast eaten raw? That's what you're seeing right now, right? In the past, this was not the case, can the cabbage and potatoes be eaten raw? He is because many of them are now planted in greenhouses, which are quite clean, so they can be eaten raw.

One place, one habit.

caused by the living habits of Northeast people. The traditional northern peoples are nomadic in their mode of production, so they like to eat raw to a certain extent.

Northeast China, referred to as Northeast China, Northeast China, Northeast China or Northeast China, is a geographical region of China and a second-tier economic region. It has a successive relationship with the names of Yingzhou, Liaodong, Guandong, Guanwai, Manchuria and other places, but the specific geographical scope is different. The current Northeast China region refers to the region composed of Liaoning, Jilin and Heilongjiang provinces in a narrow sense, and includes Liaoning, Jilin, Heilongjiang and the eastern part of Inner Mongolia in a broad sense.

With the adjustment of the diet structure in real life, there are many kinds of edible vegetables. Some vegetables are suitable for eating raw, while others are not suitable for eating raw, and there are also advantages and disadvantages to eating raw vegetables.

1. Benefits: 1. Supplement vitamins: Vegetables are in a fresh state, without oil or high temperature cooking, the vitamins in them will not be destroyed, so they will not be lost, and eating raw can better supplement the vitamins needed by the human body.

Vegetables that have not been cooked with too much oil or high temperature maintain their original nutrients, are relatively healthy, and can reduce the intake of human oil;

2. Promote gastrointestinal digestion: Fresh vegetables that have not been cooked are rich in water and dietary fiber, and eating raw can improve gastrointestinal function, promote digestion, and prevent or relieve dry stool.

2. Disadvantages: 1. Acute gastroenteritis and parasitic diseases: because vegetables will be contaminated with bacteria and parasites in the planting, growing, picking, and transportation cities, if they are not cooked at high temperature to kill parasites or bacteria, they are easy to cause acute gastroenteritis or parasitic diseases after being ingested by the human body;

2. Diarrhea: Because some raw vegetables may be cold in nature, for people with poor gastrointestinal tract or weak spleen and stomach, eating raw vegetables is easy to aggravate the symptoms of indigestion, abdominal pain, bloating, and even lead to diarrhea.

Not all vegetables are suitable for eating raw, foods such as potatoes, sweet potatoes, and yams cannot be eaten raw, and for vegetables containing nitrates, such as spinach and mustard greens, it is not recommended to eat them raw. Other vegetables such as cucumbers, tomatoes, lettuce, bitter gourd, etc. can be eaten raw, but care should be taken not to overeat.

Vegetables eaten raw and cooked do have a certain relationship with the region and geographical environment, and the geographical environment and climatic conditions have a great impact on the diet of a region.

Geography and climate affect the eating habits of a region to a certain extent. In the north, the temperature is low throughout the year, and the winter is cold and long, so people like to eat high-energy foods, such as meat, staple food, alcohol, etc., and eat more salt in order to keep out the cold. In the four seasons in the south, except for December, January and February, the temperature is slightly lower, and the average daytime temperature is above zero 20-30 ° for almost half a year, the diet is relatively light, I like to eat sweets, and I eat less salt than in the north.

The climatic conditions of high temperature and high humidity areas are suitable for the reproduction and growth of microorganisms, and are not suitable for eating raw food and semi-raw food.

During the hot summer months in the south, there are often examples of diseases such as diarrhea due to microbial contamination of food. In the north, because the temperature is relatively low, the time of high temperature and high humidity is less, which is not conducive to the reproduction of microorganisms, and there are fewer similar infection cases.

Therefore, northerners like to eat some cold dishes all year round, some areas are called home mixed cold dishes, there is no fixed matching method, many kinds of vegetables can be cold dressed, common vegetables used for cold dressing, such as cucumber, lettuce, cabbage, cabbage, bean sprouts, etc., plus cold skin, dry tofu, chili oil, coriander, etc., it is really very delicious, and it is also the favorite of drinkers.

There are many varieties of raw food eaten by northerners, and even garlic, garlic, leeks, onions and other vegetables with strong flavors can often be eaten raw by northerners, which makes southerners stunned. Such as pancake rolls with green onions, green onions dipped in sauce, raw garlic cloves, cold onion shreds, etc.

Vegetables are rich in vitamins, especially water-soluble vitamin C and vitamin B. Both of these vitamins are water-soluble vitamins, which are afraid of heat and light, and when cooking at high temperatures, they will be depleted to varying degrees.

Eating these vegetables raw, especially green leafy vegetables, can increase the absorption rate of vitamins and greatly improve their nutritional value.

In order to prevent microbial contamination, in the season of high temperature and high humidity, whether in the south or in the north, when eating raw vegetables, it is necessary to ensure the safety of the ingredients to avoid being contaminated by microorganisms such as bacteria and viruses and causing gastrointestinal diseases.

Therefore, in areas and seasons with high temperature and humidity, try to eat less raw vegetables, and if you eat them, you must wash them fully and eat them under the premise of ensuring food safety.

Green onion dipping sauce, shallots tofu, cucumbers, radishes, tomatoes, and so on.

Indeed, northerners love to eat raw vegetables. Especially in the hot summer, there are many varieties of vegetables that are eaten raw.

Choose some green onions and cut them into shredded green onions, wash a few fresh spicy chili peppers and cut them into thin strips, take a small handful of coriander and cut them into small pieces, put soy sauce, a small handful of shrimp skin, and a few drops of sesame oil and mix them.

For northerners (especially in Northeast China and Shandong), eating raw vegetables is not so much a liking as a habit. Each region has its own dietary characteristics, and the north is no exception, and eating raw vegetables is considered a tradition left by our ancestors. Due to the topography, the northern parts of the country are mainly agricultural.

Whenever the farming season is busy, people can only compress the meal time in order to catch up with the harvest, and take advantage of the work interval to pull out some vegetables in the field to deal with a meal, such as pancake rolls and green onions, which are one of the classic ways to eat raw vegetables, which is a good choice that saves time and can quickly replenish physical strength. Generations have become accustomed to this, so it has been passed down from generation to generation, and the raw vegetables have gradually spread from the field to the table over time.

Northerners are harder and never like southerners who water vegetables with manure.

What northerners eat is some dipping pickles, and they don't eat all kinds of vegetables, and you see who eats cabbage raw.

The first reason is because it is delicious, Northeast cuisine is the signature of Northeast China, the biggest feature is that there is more oil, more meat, and every dish is full of meat, especially those southerners like this, because they have not eaten such in their own city before, so when they came to the Northeast to try it once, they felt that it was still a good taste, so they began to like Northeast cuisine.

The second reason is that because of the sufficiency, we Northeast people are especially real, and every dish is full of **, which is not experienced in the south. I remember once we had dinner in a restaurant in Guangdong and had a claypot rice. When the waiter brought the rice, I wanted to cry Is it the amount of a small bowl of rice, how can ordinary people be full, so if you want to eat in the Northeast, you will never encounter such a situation.

The third reason is that there are many tourist attractions in Northeast China now, and many people like to travel to Northeast China, especially Harbin, so when you come to Northeast China, of course, you have to taste the characteristics of Northeast China and Northeast cuisine.

The most important reason is that it is delicious. Northeast cuisine can be said to be quite famous, and his taste is suitable for the public.

Unlike Sichuan cuisine, some people don't like spicy food, so they can't accept it, or they don't eat more because they love acne on their faces. It's also not like some other places where the food is sweet, and it has restrictions for people who don't like sweets and have high blood sugar levels or avoid them.

The ingredients used in Northeast cuisine are very extensive, and the four aspects of color, flavor and flavor are relatively complete.

In addition, the biggest feature of Northeast cuisine is that its ingredients have many local characteristics of Northeast China, such as sauerkraut, vermicelli, farmhouse mish, mountain mushrooms and many other native green agricultural products have become delicacies.

Many people have eaten Northeast rice buns, and this is quite a delicious snack. Home-grown lettuce, wrapped in the Northeast rice bred from the fertile black soil of the Northeast can be said to be fragrant, and then combined with some greens and eggs, not only is it not greasy, but the taste is called a stick.

Moreover, in addition to the good taste of Northeast cuisine, its dish size is also very large, especially just like the character of Northeast people.

The delicious Northeast cuisine, which is delicious and has a large amount of dishes, is not popular.