"Returning is a kind of food similar to the pot stick, but it is slightly larger than the pot stick. The stuffing of the bag is more, it is rectangular, the two ends are not sealed, and it should be folded back in the middle, stacked, and fried. Cheng. Savored with vinegar and garlic when eating." "Back" was once in Harbin, but it was broken for more than 30 years. In 1988, at that time, the Harbin Commercial Committee changed the city's Huimin Burning Department at No. 247 Jingyu Street in Daowai District, and changed it to “Returning to Xiangxiang Restaurant”, with the main theme of “returning to the head”. Customers come here to eat 3 two "turning back" and drink a bowl of sheep soup (5 horns), which is very satisfying.

Harbin Yuchang Roast Chicken was created by Mr. Jiao Yuchang, the roast chicken king. It uses the ancestral 300-year court secret recipe, accompanied by 28 famous Chinese herbal medicines such as cinnamon, meat clam and cardamom. According to the natural original fragrance process, Yuchang Roasted Chicken, which is produced by the old soup, is delicious and nutritious. Mentioned the production process and taste of Yuchang Roast Chicken, from the elderly to children, almost no one in Harbin.

The Lao Renyi Pavilion, which is the main brand of beef dumplings, is the originality of their family. The formula is rigorous and unique in craftsmanship. It has been well received by customers for many years. It is worthy of respect that they have strict standards for meat selection. They must choose small milk beef from the age of four to six. The parts must be the upper brain, the waist and the tail, and they should not be shoddy. The sand surface is good, the color is good, the strength is large, white and transparent, and it is matched with the authentic Shandong cuisine of Zhangguilin, the ancient street of Taikoo Liudao, the special grinding oil of the milled sesame oil and the special soy sauce of Xingnan sauce garden. The soup is delicious, sweet and not greasy. Regardless of Hui people and Han people, they are willing to taste beef steamed dumplings at Renyi Hall.

As the first staple food in the Northeast, the leek box has an unshakable position, and its practice follows the “Suiyuan Food List” by Yuan Mei from the Qing Emperor Qianlong. The leek box is generally selected as a spring scalpel with leeks for filling, with egg and sea rice. The fried skin is golden and crispy. The stuffing is crispy and tender, and the taste is beautiful. It has no oil and crisp, no rice noodles and soft, it is spring. Good time.

The most classic snack in Harbin is the red sausage. The red sausage was originally from Russia. The most common and most famous and most traditional sausage flavor is the “Ridousus” flavor (that is, the garlic flavor, the wine is excellent, with “Gawas”, the taste is called a stick! ). Can be sandwiched in Lebari, is a very important meat food. The red sausage can be eaten directly. If you take it in your hand, you will definitely catch a black hand! Don't panic, it's not dirty, it's a thin layer of char on the surface of the sausage. The red intestine is smoked from the old fruit trees that grow in the Daxinganling. Smoked red sausage, the surface will adhere to a layer of fruit charcoal ash that is invisible to the naked eye. When you eat, you should eat the epidermis. This is the true red sausage flavor - just eat the coke flavor with the mountain!

The loaf, also known as the Great Leba (Leba is a transliteration of Russian bread), came from Russia. Known as Harbin, this loaf is round and has a weight of five pounds. It is the crown of bread. The taste is also aromatic and has a traditional European flavor. The loaf after baking, the outer skin is crispy, the inner scorpion is soft, the scent is unique, and it is suitable for storage. It is a convenient food for all ages. The Qiulin brand loaf is traditionally crafted and baked for about one hour. The shell is slightly coke and crisp, and the inner scorpion is soft and delicious. The hops are fermented to make the bread have an attractive hop aroma. The traditional three-fermentation process makes the dough fully fermented and has a unique flavor. .

The special snacks in Heilongjiang Province, Harbin people are very fond of eating, the production is relatively simple, the water surface and the oil surface and the skin, with the pork diced with some spices for the inset, wrapped into pieces size, cooked. Golden and compact, the taste is crisp, the meat is fat and not greasy.

Heilongjiang snacks. Fried with stuffed pastry. The finished product is white in color, distinct in layer, crisp and delicious, and is a high-end banquet.

It is rumored that the Northern Song Dynasty Jianlong three years spring is the first month of Geng Shen, because the emperor's funeral has just finished, Song Taizu is not subject to Baiguan Zhao He Xinchun, do not think about tea. In the afternoon, I walked alone in the courtyard. Suddenly, a scent of fragrance came, I felt very refreshed, and I went to the imperial kitchen with the aroma. But I saw the chef dumping the uncooked dumplings in the wok and seeing it too. The ancestors did not dare to come in the atmosphere. At this time, the ancestors did not make a good meal for a few days. At this time, the scent evoked the appetite, and let the shovel shovel a few tastes. This taste does not matter. It feels crisp and soft, and it is delicious. It has eaten four or five. One. After asking what the name was, the royal chef couldn't answer it at the moment. Taizu looked at the dumplings fried in the wok and said that it would be called a pot. In the first month of the 11th, the ancestors went to the Yingchunyuan banquet for archery. When the banquet was invited, the royal chef made this pot to enjoy it. The chefs improved from the taste to the shape, and the ministers praised them after eating. Later, this pot was passed from the palace to the folk, and after continuous research and improvement by the chefs of the past generations, it became the pot of today.

Heilongjiang snacks. Also known as broken crispy biscuits. From the end of the Qing Dynasty, the small and medium-sized restaurants in Harbin, Bukui (now Qiqihar City) and Sanxing (now Yilan County) in Heilongjiang Province operate this kind of biscuit, which is characterized by crispy and salty.

Pour the flour into the pot, add warm water, and stir into the dough. Stir for about 15 minutes. Put the pork stuffing into the pot, add the diced green onion, ginger, soy sauce, salt, pepper powder, pepper, and mix well. Put the dough on the panel, knead it into strips, and divide it into small-sized agents. Press flat, put the meat stuffing, close the mouth and pinch it tightly, place it on the panel, press it into a round cake, pour the soybean oil into the pan and burn. After the heat is put into the round cake, when the bottom of the cake is yellowed, the cake surface is oiled, turned over and yellowed, and then eaten.

Songren Xiaodu is a traditional dish of the Zhengyang Building in Harbin, Heilongjiang Province. The Songren small belly of Zhengyang Building is made of the finest pork meat as the main ingredient. The pine nuts in the northeast are used as auxiliary materials, mixed with other materials such as mung bean starch, and then smoked. The finished product is very attractive. The cut surface is red and white. The flavor of meat and pine nuts is naturally overflowing. It is a leader in the meat filling products. It is a rare product that has been passed down through the centuries-old Zhengyang Building.

The golden silk roll was due to the difficult period of the year. At that time, the material was not rich. The chefs of the restaurant made a successful "silk roll" out of the table. Because of the fineness of the production and the proper ingredients, they made a look like a steamed bun. The little snacks made a difference.

The pig-killing dish was originally a kind of stew that was eaten in the northeastern rural areas when it was close to the annual killing of pigs. It is also a folk representative dish of hazelnuts, which is popular in Heilongjiang, Jilin and Liaoning in Northeast China. While maintaining the original flavor, the “killing pig dish” has been improved in its production method and rich in flavor, and almost all parts of the pig have been made into vegetables. Pork bone, head meat, shredded meat, pork belly, pig blood sausage, sauerkraut white meat and "lantern hanging (full set of pigs)". It is conceivable that in the cold weather and the depression of everything, the killing of pigs and vegetables is full of fragrance, and friends and family are sitting around on the enthusiasm. While the family often eats and kills pigs, eats large pieces of meat, drinks in large bowls, that The strong nostalgia will make you feel the hospitality and enthusiasm of the northerners.

During the Qianlong period of the Qing Dynasty, the Hezhe people of the hustle and bustle captured a weird big fish for the emperor. If the civil and military officials can't name the big fish, ask the emperor to give his name. Qianlong thought about it. From now on, it is a royal tribute. Every year, it is a tribute. The big fish king who tributes to the royal family is called squid. The fish of the squid is delicious, the bones are crisp and fragrant, and there is almost no waste in the whole body. The stomach, lips, bones, sputum and seeds are the best raw materials for cooking famous dishes. According to the Institute of Oceanology of the Chinese Academy of Sciences, the muscles of the carp contain eight essential amino acids, which can soften the heart and brain blood vessels, improve IQ, and prevent senile dementia; cartilage and bone marrow can also fight cancer.

Sixi meatballs and braised lion heads (slightly larger meatballs) are the more common banquet dishes in Heilongjiang. The pork ribs of the fat and thin skin are made into pomegranate grains and then made into meatballs. The fat on the surface is generally dissolved but not completely dissolved. The lean meat is relatively convex, giving a feeling of rough hair. Because the meat is large and the surface is rough, it is called the "lion head".

Heilongjiang onion sea cucumber, selected from the wild sea cucumbers of Russia for about 6 years in the high latitude sea, has better quality, better taste and better meat quality. Paired with it, it is local green onions, crisp and delicious. The perfect combination of the two makes the finished green onion sea cucumber soft and elastic, and the onion is rich.

The Yichun forest pig is called the bear paw by the locals not only because it is delicious, but also because it is the raw material of the "Xi Xiong" dish. First, the cooked pig's tendon is removed for use, and then the cooked pig skin is repaired and laid in the bear's paw mold. Immediately fill in the pig's skin with the pig's tendon and shredded pork, and pour the pig's skin glue. After it cools and solidifies, it becomes a "bear paw" that is alive and detached.

Oyster mushroom is a fungus of white mushroom family. It is named after it grows under the eucalyptus tree. Wild oyster mushroom is one of the unique mountain treasures in northeastern China, and it is one of the few edible fungi that cannot be artificially cultivated. Oyster mushroom stewed chicken is an indispensable traditional dish for northeastern people to entertain guests. Oyster mushroom contains a variety of essential amino acids and vitamins. It can be used to strengthen the body's immunity, puzzle happiness, nourishment, and youth. effect. It is made by stewing with dried mushrooms, chicken and vermicelli. The mushroom of stewed chicken is best to use wild oyster mushroom, the kind of small thin umbrella, the more stewed and fragrant, the oyster mushroom can bring out the delicious flavor of chicken to the greatest extent, and the veritable mountain wild game.

The mandarin fish, also known as squid, is used in the northeast to call it 鳌花, which is one of the specialties of the Songhua River. Roasted milk sauce is a representative of the milk in the Russian-style large dish of Harbin. It is also one of the most expensive dishes in the Russian-style western restaurant in Harbin. There are two ways to roast cinnamon in a milk sauce. One is to use whole fish, the whole fish is placed on a baking sheet, and the oven is used; the other is only using cinnamon fish. The mandarin fish and the semi-solidified milk juice collide with a smooth, sweet and tender taste. The entrance to the mashed potatoes is instant, and the milk has a slightly viscous aroma. When you arrive in Suzhou, you must eat the squirrel fish from Songhe Tower, and go to Huizhou. You must eat stinky squid. In Harbin, the squid in roast milk is also a must-eat food.

The Yichun forest pig is called the bear paw by the locals not only because it is delicious, but also because it is the raw material of the "Xi Xiong" dish. First, the cooked pig's tendon is removed for use, and then the cooked pig skin is repaired and laid in the bear's paw mold. Immediately fill in the pig's skin with the pig's tendon and shredded pork, and pour the pig's skin glue. After it cools and solidifies, it becomes a "bear paw" that is alive and detached.

The steamed meat of Hericium erinaceus is a dish made by cooking together with Hericium erinaceus and pork. The taste of Hericium erinaceus is smooth and very chewy. The steamed meat has a strong meat flavor and is especially irritating. The appetite of a person can smell this special aroma even if it is far away, and it is very good for the human body. Hericium can help the injured lice and throat recover, the texture is crisp and tender, the taste is very delicious, the taste Approximate lean meat, known as the stomach and the mountains, so it is deeply loved by people.