How to evaluate Northeast cuisine Please use one sentence to evaluate Northeast cuisine?

First, Northeast cuisine.

It absorbs the essence of cooking methods in Beijing, Shandong, Sichuan, Suzhou and other places, and tastes rich in local flavors. So as long as you are a northerner, the Northeast cuisine is not delicious, but it is not unpalatable, and when people don't know what to eat, then the Northeast cuisine is very good.

Second, the Northeast is relatively dynamic. No matter which city is in the south, there are a lot of people in the Northeast, and even Xishuangbanna in Yunnan is also more northeasterners, so many people are talking about whether to go to Banna to eat barbecue, especially in the west of Jiezhuang.

Wherever you eat, it's basically Northeast barbecue.

If there are more restaurants, it will naturally bring the taste to various cities, and gradually carry it forward.

Third, the Northeast cuisine itself is very down-to-earth. From some of the names of Northeast cuisine, we can get a glimpse of it, such as pork stewed vermicelli.

Sauerkraut boiled with white meat, chicken stewed with mushrooms.

Hearing these dishes is as if they are made at home, and they don't give people a sense of superiority.

Northeast cuisine is a dish with many flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy, and the cooking method is long in boiling, exploding, grilling, frying, burning, steaming, stewing, with slipping, frying, sauce, stewing as the main characteristics. Northeast cuisine, not confined to details, quite 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 melted 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.

Northeast cuisine is characterized by large quantities and strong flavors, and the main cooking methods are stew, sauce, and grilling.

Northeast cuisine is the cuisine of the Northeast region, because of its unique climatic conditions and customs, the portions of Northeast cuisine are very large.

For example, in the south, roasted corn is eaten by taking off the corn kernels and skewering them into a skewer, while in the northeast, roasted corn is roasted and eaten whole.

In addition, the taste of Northeast cuisine is stronger. Because the climate in the Northeast is cold and dry, it is easy to lack water, so it needs to be replenished from food.

The most famous dishes of Northeast cuisine are pot wrapped pork, Northeast stew, blood sausage, sauerkraut white meat, sauce bones and pig killing vegetables, etc., these dishes are very large, and the taste is very strong, and the Northeast flavor is strong.

Northeast cuisine is a native cuisine of Northeast China, based on the cooking techniques of Han immigrants, combined with rich Northeast products, absorbing some dietary elements of ethnic groups such as the Manchu and Mongolian dynasties and foreign countries, and forming a series of its own. Northeast cuisine is characterized by a dish with multiple flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy, and the cooking method is longer than stir-frying, boiling, grilling, steaming, stewing, frying, and braising . Northeast cuisine pays attention to eating boldly, enjoyable, bright color, good at using high-quality seasonal ingredients, with the help of green onions, ginger and garlic to enhance the flavor, with soy sauce and other colors to enhance the color.

The common dishes of Northeast cuisine include pot-wrapped meat, boiled pork segments, sauce skeleton, ground three fresh, white meat and blood sausage, snow-coated bean paste, pork stewed vermicelli, chicken stewed hazel mushrooms, sauerkraut and white meat, Northeast stew, grilled three white, bear paws, pig killing vegetables and so on. Sauerkraut and pickles are also a major feature of the Northeast diet that distinguishes it from other cuisines.

The Northeast is an immigrant region, with people from all over the world, and it also has the characteristics of cultural integration from all over the world. Therefore, the real meaning of Northeast cuisine is that the cuisine of various places, including the cuisine of Guannai Province, including Western food, including the cuisine of the northern minority people, plus the Northeast specialties, is fused into the cuisine, and therefore the Northeast cuisine is the richest, the most diverse, the most universal, the most creative, and the most expansive and diffusion

Hello, Northeast cuisine, just like the Northeast people, is really large, the flavor is strong, the carbs and the dish can be perfectly integrated, the practice is rough, and it is related to the character of their locals.

Northeast cuisine, color, flavor, and taste, especially delicious.

Northeast cuisine is more distinctive, and many people like it!

The amount is large and full, the original flavor, remember to serve with garlic.

The amount is large and affordable, and the sauce is favored.

In the past, Northeast cuisine was mainly stewed in the 80s. This, of course, has to do with the local climate.

With the progress of the times, the living environment conditions of catering have improved. There are also more and more stir-fried dishes. (There used to be a lot of food, but there were still fewer people ordering).

Northeast cuisine has also begun to break out of the Kanto region. Northeast cuisine can be attacked, retreated, and defended. There are many local stir-fried dishes, so you can use a large iron pot to stew to highlight the characteristics.

A bowl of miso can eat a green belt [covering your face].

Northeast cuisine: bold + enjoyable.

As the saying goes, "one side of the water and soil raises one side of the people".

In the southeast, northwest, and northwest, the humanities, customs, climate types, and environmental characteristics of each region have been eliminated for thousands of years, and finally condensed into the essence of the present, and the most suitable for the Northeast is the current Northeast cuisine.

The portions are very generous, and most of them are stewed and cold dishes.

Tohoku dipping pickles, vitamin content retention is the highest!

One pot stews one dish, and it is not surprising that six people are leftover.

[Like] of the leverage

Delicious bandit dishes.

Stew a meal and eat it for a week.

Sauerkraut white meat, chicken stewed mushrooms, fragrant.

Shallots dipped in the miso are refreshing. [cover your face] [cover your face] [cover your face].

Northeast cuisine is characterized by a dish with multiple flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy, the cooking method is long in boiling, exploding, grilling, frying, burning, steaming, stewing, with slipping, frying, sauce, stewing as the main characteristics, Northeast cuisine pays attention to eating bold, enjoyable to eat, so the color in the color and fragrance can hardly enter the hall, but for foodies, as long as the taste is good, nothing is a problem. The Northeast is stewed, also known as the big harvest, and is known"Hodgepodge"It means that it is a traditional famous dish in the Northeast. A variety of vegetables such as beans, potatoes, eggplant, green peppers, tomatoes, and fungus are stewed with meat.

Northeast messy stew is simple and easy to cook, there are meat and vegetarian, nutritious, delicious and fragrant, it is a common Northeast home cooking.

Pork stew vermicelli.

Cabbage and pork stewed vermicelli is a traditional dish of the Han nationality in Northeast China, which is made of pork, cabbage, vermicelli and other ingredients, with green onions, ginger, garlic, star anise, Sichuan pepper, cumin and other ingredients. Stewed vermicelli with cabbage and pork has a salty and fresh taste, and it is a home-cooked dish that goes well with rice.

Disanxian is a traditional dish of Northeast China, made with three kinds of seasonal fresh ingredients: eggplant, potatoes and green peppers. As the name suggests, the name Di San Xian is simple and simple, which also encapsulates a bit of this dish.

The fresh flavor and natural green ingredients cover the nutrition of a variety of ingredients, so that the very ordinary ingredients of the three flavors can be made into delicious dishes.

Northeast skin jelly. Northeast skin jelly is made of meat skin, chicken skeleton, green onions, ginger, star anise, Sichuan pepper, coriander root, is a traditional dish in Northeast China, the production method is simple, delicious. It may be difficult for some people to accept, but it is a delicious dish in the homes of Northeast people.

Pot-wrapped meatPot-wrapped meat, formerly known as"Stir-fry the meat in a pot", Guangxu years from the Harbin Daotai Mansion Yin Du Xueying chef Zheng Xingwen hand. The color of the finished dish is golden, the taste is sweet and sour, in order to adapt to the taste of foreign guests, the salty and fresh taste"Burnt pork strips"Changed to a sweet and sour dish. The method is not complicated, and it is not difficult to learn, but it is not easy to make the authentic taste of Northeast cuisine.

Blood sausage blood sausage is the traditional food of the northerners, when slaughtering pigs (sheep), use a large basin to fill some salt water to receive blood, and then stir the blood to make it not coagulate, mix with minced pig (sheep) fat and onion, salt, ginger powder, pepper and other seasonings after enema, tie tightly and bundle firmly, put it into the pot and cook it. Slice it while it is hot, or put the white meat of the blood sausage at the same time when making sauerkraut, the blood sausage tastes strong and fragrant, oily but not greasy.

Bean pancakes. Bean pancake, make a flatbread with noodles, put it on top of the beans, and stew it in a pot with the beans. The bean pancake is soft when mixed with hot water, and the dough is hard with cold water, but the texture is firm. The bean pancake pays attention to a thick character, because it has to cover the beans and pork ribs in the pot to absorb the smell of the stew, so it is not thin.

The longer it is simmered in the pot, the better, and the longer it is, the stronger the flavor. When eating, it is cut into small pieces, and it is an indispensable delicacy in the summer in the rural areas of Northeast China.

Northeast cuisine includes dishes from Liaoning, Jilin, Heilongjiang provinces and the cities of Mengdong Wumeng. It is also a local cuisine with a long history and rich characteristics in our country, which has been famous throughout the country since ancient times, and in the "eight" cuisine, Northeast cuisine is not ranked on the list, but this has not hindered its business. Even in Guangzhou, far from its birthplace, Northeast cuisine can bloom like kapok, with enthusiasm and heroism.

In Guangzhou, Shenzhen and other cities, Northeast cuisine is definitely a kind of cuisine with a mass base. Spicy is a hard constraint, Cantonese people don't eat spicy, and the spoon has the power to keep the dish in perfect shape; The taste pays attention to salty and spicy, mainly salty, heavy greasy, and heavy color; The material is mainly selected from the famous local specialties.

Northeast cuisine will be a dish with multiple flavors, salty and sweet, and strong color and umami.

The cooking method is good at grilling, frying, burning, steaming, stewing, and potting, with stewing as the main characteristics, and the shape is rough and heavy and the flavor is strong.

Northeast cuisine shows the characteristics of tender but not raw, transparent but not old, rotten but not melting, mellow and fragrant, rich and affordable dishes. Its simple and natural style immediately feels delicious, appropriate, pure and mellow after entering the mouth.

Northeast cuisine is characterized by its rich flavor, fresh aroma and deliciousness. Fun for all ages. The Northeast is too characteristic of Northeast cuisine, and Southern cuisine cannot compare to him.

Northeast cuisine is characterized by mellow taste, and the cooking method is mainly stir-fried, stewed, fried, shabu-shabu, etc., and the taste is salty, fragrant and slightly spicy to adapt to the taste of Northeast people.

Northeast cuisine is characterized by stewed dishes.

The taste is more extreme, the pot wrapped meat is sour and sweet, the meat section is roasted, the eggplant sauce is grilled, the eggplant is salty, the sauerkraut is white, and the stewed goose is super **.

Compared with the delicate grace of the south, the northeast cuisine.

Very bold. Its most outstanding performance is the large amount of dishes. ......A serving of Northeast cuisine is often a ** or a large pot.

The reason why Northeast cuisine is so large is because of the following reasons:

1. Northeast people have a bold personality.

The bold character of the Northeast people is very famous.

Therefore, in the Tohoku region, where Tohoku people gather.

Everything is bold.

As the most important food in daily life, of course, it should also reflect the character characteristics of Northeast people. ......So, corresponding to the bold character, it is ** and even big pot vegetables.

unique status.

Winters in the Northeast are very cold.

Therefore, the portions of Northeast cuisine are very large. Its function is to ensure that the amount of food and drink is sufficient to ensure calories**, so that Northeast people can still be full of vitality in the cold winter.

3. The larger the volume, the greater the surface area.

The smaller, the easier it is to keep warm.

This reason contains knowledge of physics.

The smaller the volume, the larger the proportion of surface area, the higher the heat dissipation efficiency. ......If the weather is cold, it is easier to lose heat in this state. ......For the dish, it is cooler faster. ......That's not what we need.

When we cook a large amount of dishes, because the volume increases, the proportion of surface area is smaller, correspondingly, the heat dissipation efficiency will be lower, and the dish is easier to keep warm.

It is precisely because of the above reasons that Northeast cuisine will have such a large portion.

Generally speaking, most of the northerners are the kind of five big and three thick, and the southerners are relatively small, and the northerners' meals are also relatively large, like the northerners' meals are slightly smaller, and the cold of the small northeast is well known, and the low temperature of minus dozens of degrees in winter is also very tormenting, although it is not as cold as in the early years, but it is still beyond everyone's perception of the cold.

After the short summer has passed, the winter in the north is relatively long, and the output of energy is maximized, but what is our own provision? It is this environment that has created the cheerful and open-minded character of Northeast people Eating is the most typical example How poor the family is, and the guests have to make at least seven plates and eight bowls When they come, the dishes are large Of course, I am also observing the changes in stir-frying, for example, the bosses of those wooden barrel rice are also becoming more and more refined, and they use celery stalks all year round, garlic ridges and other dishes that can be held up, and they seem to be more numerous.

It's all more generous! And because the winter is cold and the time is longer, the home is the kang and the stove together, in order to save trouble, it is a big pot stew, and the weather is not easy to break, a big pot to eat a few meals to save trouble! Over time, I got used to it, so the portion size is larger!

This kang and other components with heat dissipation functions are completed. In the cold winter, in the era of fuel scarcity, pot cooking, stove stewing, and stir-frying take a short time, and the indoor heat is not enough, and the stewing time is long, and the corresponding portion size is also larger.

Eating in the Northeast adheres to a philosophy: it is better to have more than not enough. Because Northeast people are more affordable and hospitable, especially when guests come to the house, they like to cook more meals and let the guests eat more.

There are many fish in a casual stew, not to mention other dishes. In fact, it's not just when you come to visit, even if you are a Northeasterner who usually eats at home. They all cook lots and lots of dishes.

Compared to the South, one game is worth two sets.

In fact, there are three reasons why the weight is so large. The first point is that because the temperature in the north is relatively low, the winter time in the north is relatively long, every household needs to be warmed, when it is time to eat, the larger the amount of dishes, the longer the temperature of the dish is maintained, if the vegetables are fried too little, just come out, it will be cold in a short time. Therefore, the Northeast especially likes to eat stews, which can be kept warm all the time when placed in a pot, and the amount is sufficient.

The second point is that northerners eat a lot. It is obvious to all that northerners eat a lot of food, because the northern environment is relatively cold, and they have to eat more meals to store calories and resist the cold, so they cook more meals. And northerners like to "hang out", like a lively and lively lot of people to eat together, if you do less, one person will eat a few bites will be gone, so there must be more.

The third point is that northerners are more realistic, more enthusiastic, and more straightforward, and their way of expressing kindness is also very direct, that is, asking you to eat more, and eating more shows that you do not regard yourself as an outsider, which means that the relationship between the two people is very good. Therefore, every time a guest comes to the house, there are not only many kinds of dishes, but also large portions. And northerners like to drink, and if you do less, it is embarrassing to have no food after eating.