Northeastern Chinese cuisine can be considered a time-honored and distinctive local flavor dish in our country. It has been famous across the nation since ancient times. Although it is not ranked among the "Eight Great Cuisines," this has not hindered its popularity. Even far from its place of origin, Northeastern cuisine can blossom as vigorously and magnificently as the kapok flower. All over the land of China, one can find Northeastern dumplings, smoked meat pancakes, and braised chicken with mushrooms.
Northeastern Farmhouse Cuisine
Of course, even in the countryside, a meal is absolutely meat-centric. This should be considered one of the basic characteristics of the diet of the people in Northeast China for thousands of years or even longer. In the past, meat mainly came from livestock like sheep, cattle, and horses, as well as hunted birds and beasts, and fish from fishing. It also included raised pigs, geese, ducks, and chickens, but the main sources were livestock, hunting, and fishing. Even today, in the grassland pastures and along the banks of the Heilongjiang and Wusuli rivers, the food structure of ethnic minorities is basically the same. Therefore, a Northeastern banquet must typically include what is known as the "Four Great Dishes": chicken, fish, pork ribs, and pork knuckle. It seems that if one of these is missing, the meal is not considered "authentic" or "Northeastern."
Stew
Pork ribs are the main ingredient in Northeastern "Luandun" (Mixed Stew), also known as "Harvest Dish" or "Hodgepodge." This involves stewing various vegetables such as green beans, potatoes, eggplants, green peppers, tomatoes, and wood ear mushrooms with the ribs until they are cooked. It is simple and easy to prepare, has both meat and vegetables, is nutritious, and has a delicious and savory flavor. It is a common Northeastern household dish.
Frozen Food
Frozen food is also one of the typical food customs of the people in Northeast China. The severe winter is a uniquely endowed, large natural freezer from nature. It allows for unlimited, free storage of various foods and ingredients, each with its own unique flavor. Meat can be buried in snow or glazed with water to form an ice jacket for long-term preservation. Vegetables can also be buried in snow to preserve their freshness and color. One can have frozen tofu, frozen milk, frozen dry goods (steamed buns, bean paste buns, dumplings, rice cakes), and frozen fruit. This time in the Northeast, I tried frozen persimmons and frozen pears for the first time.
Pork Skin Jelly
Pork skin jelly is one of the cold dishes. Its texture is delicate and cool, with a sweet and savory flavor, making it a favorite among Northeasterners. Pouring some prepared garlic sauce on top elevates the taste even further. Pork skin jelly is sometimes substituted with pork jelly.
Dipping Sauce Vegetables
The uniquely Northeastern dipping sauce vegetables refer to a dish made with ingredients like cucumbers, lettuce, and water radishes, paired with condiments such as hot peppers, small green onions, and egg sauce. You can also roll the vegetables in dried tofu sheets and dip them in sauce. Although Northeastern cuisine is not lacking in meat dishes, dipping sauce vegetables are very healthy. Northeastern people are hearty, enjoying large bites of meat and large gulps of alcohol. Similarly, they also take large bites of green onions and a bite of cucumber. The "crunch, crunch" sound is probably something most people would find hard to understand. How can a raw cucumber stalk or a piece of green onion be so delicious? That dark, even slightly moldy-looking lump on top is the Northeastern broad bean paste. Hard to imagine, isn't it?