Administrative and business integration policies in the Heihe River basin of Heilongjiang Province.Connected to the northernmost area of China, the Greater Hinggan Mountains, the Small Hinggan Mountains, west of the Hulunbuir grassland, and south to the fertile and prosperous Songnen Plain, since its development and construction in 1964, it has provided China with 1.26 million cubic meters of goods and materials.

FeaturesSnacksIncluding: Stewed chicken with "bend chicken",ChestnutsStewed chickenMushroomsPersimmonCodStewsTofuRoasted fish, stir-fried wild vegetables,ChickenStewsMushroomsRed braised fish, red braised "monkey head" mushrooms, whole deer feast, stewed chicken with "maotian" mushrooms, wild vegetablesDumplingsand "Mohe" hemp fish.

Stir-fried wild vegetables

Introduction

Stir-fried various wild vegetables ("Fucai" (bracken fern)Okay.CucumberScallions, yellowChinese cabbage"Zishen" buds and others), fresh, tender and fragrant, rich in nutrition, with unique flavors, and is known as a pollution-free delicacy.

The Greater Hinggan Mountains are located in the cold temperate zone, with a cold and rainy climate, abundant sunshine, moderate rainfall, fertile soil, and abundant permafrost, which is suitable for the growth of cold-resistant plants, and the vegetable resources are abundant, and they are natural and pollution-free green foods. Common ones include:Wood ear mushroomsMushrooms, Monkey head mushrooms, Milky mushrooms, Asperula, Red pepper, Wild celery, Fern vegetables, Lotus root, Longan, Red leaf loquat, Chinese herb, Spinach,Enoki mushrooms, "monkey head" mushrooms, "ring circle" mushrooms, "asymmetrical ear" mushrooms, "spicy " "iron lotus", "twisting head" vegetables, "large leaf celery", "bracken fern", "orange peel", "polygonatum", "sea buckthorn", "sage", "four leaf vegetables",Chinese parsleyBroccoli.Red beans"Lychee", "azalea" and others, with over 200 species.

Sticky bean buns

Introduction

Sticky bean buns, also known asYellow beanbuns or bean buns.It is a food originating from the Manchu ethnic group.Manchus traditionally like sticky foods, which helps them to maintain their energy during outdoor activities in cold weather, such as hunting and chopping wood.Currently, it is very common in many northern regions of China and is an indispensable part of the winter table.Sticky bean buns are usually made in winter and then stored outdoors in jars for winter.All the processes are natural and belong to the traditional natural food.Sticky bean buns not only have balanced nutrition, but also contain ancient cultural inheritance, and are the pioneer of "rough grain" and "fine food".History and cultureSticky bean buns were originally used as offerings to ancestors, and were also food for hunters.Later, Nurhaci led his army during the battle, and sticky bean buns became the army's food in winter.It can be said that sticky bean buns have played a role in half of the land of the Great Qing Dynasty.

Preparation

Preparation:First step "washing rice": the preparation of sticky bean buns is to first soak a largeYellow rice

for half a day, then wash the sand off, and then dry it, and grind it into flour. Then mix the

corn

flourand yellow rice in a certain proportion, and then add cold water to make dough, like makingwhite flourbreadin the way of "fermentation".Wait until it becomes sour, and then knead it by hand.This step is crucial for the success of making sticky bean buns and also affects the taste and color, so the requirements for the dough maker are high.Generally, traditional dough makers should be people with good appearance, gentle personality, and kindness. It is said that making dough in this way will be similar to the person, and the taste is smooth and sweet, and the color is golden.The second step is filling.Cookredbeans

or largebeansand chop them into bean paste, then add a little sugar, and form small balls about the size of a grape, and set aside.This step is crucial for cooking the beans, and the water and fire must be appropriate. If the beans are too dry or too watery, the filling will fail.You need to take your time to cook.The amount of sugar should be less, to prevent the difference in flavor.The third step is to wrap theyellow rice flourwith bean paste.

Wrap it into the bean paste balls, and then steam it in a steamer lined with silkworm silk orpearleaf (suzi leaf) for about 20 minutes, and it is ready to be taken out.(You can also steam it without suzi leaf or pear leaf, and use other things, as long as you can take the bean buns out)Due to the complex process of making sticky bean buns.Therefore, in Northeast China, the traditional way is to make sticky bean buns in early winter, and then steam them out and put them on a tray for one night before freezing.Sticky bean buns that have been steamed and frozen will form and stay together, and you can just heat them up in a pot when you eat.Eating methods:

You can dipwhite sugarand eat, enjoy its sweetness and stickiness.

Or roll it into small

piesand fry it in oil, and enjoy its crispy flavor.Children in winter also use frozen bean buns to practice their teeth, and eat and play.If you want to add more, you can also roll it up withyellow rice flourand eat, and add another flavor of " ".Stewed Chicken with "Maotian" MushroomsIntroductionStewed chicken with "Maotian" mushroomsMaotian mushrooms are unique to the Greater Hinggan Mountains.

According to historical records, during the Qing Dynasty, Empress Dowager Cixi dispatched people to dig for gold in the deep mountains and valleys of Northeast Greater Hinggan Mountains.

Sixty years later, people were surprised to find that there were special mushrooms growing on the "Maotian" stone, which was fragrant and delicious when picked and eaten, with excellent taste.

Because the yield was very small, it was used as a gift to the imperial palace, and with the development of science, people have now identified the components and found that the amino acids, protein, and trace elements in Maotian mushrooms are several times to dozens of times higher than ordinary mushrooms, and are called "meat in vegetables" and "mushroom saints", which are the best gifts for giving to relatives and friends.

PreparationMain ingredients: 750-1000g of stewed chicken (too big or too small will affect the meat quality), 75g of Maotian mushrooms.Seasonings: green onions, ginger, dried red chilies, star anise, soy sauce, cooking wine, salt, sugar, edible oil (add as needed according to personal preference).Preparation method: 1. Wash the stewed chicken and cut it into small pieces;2. Wash the Maotian mushrooms and soak them in warm water for about half an hour, then wash them before use;3. Cook in a pot, add a small amount of edible oil, heat up, then add the chicken and stir-fry until the chicken changes color, then add green onions, ginger, star anise, dried red chilies, salt, soy sauce, sugar and cooking wine, and stir well;

4. Pour in the appropriate amount of water and cook for about 10 minutes, then add the mushrooms, and cook over low heat for 3-4 hours.

Stewed Chicken with "Maotian" MushroomsSeasoning: Green onions,GingerRed wineChili peppersSpicesSoy sauceRice wine, Salt, Sugar, Cooking oil (add as desired)

Instructions: 1. Wash and chop the chicken into small pieces;2. Soak the mushrooms in warm water for about half an hour, then wash and use;3. Heat a pot, add a small amount of cooking oil, and stir-fry the chicken pieces when the oil is hot. Add green onions, ginger, spices, chili peppers, salt, soy sauce, sugar, and rice wine, and stir until the color is uniform;4. Add an appropriate amount of water to the stir-fried chicken, and cook for about 10 minutes before adding the mushrooms. Finally, simmer over medium heat for 3-4 minutes and it's done.

Braised Chicken with Milky Mushrooms

Introduction

Giant Puffball Mushroom, a precious mushroom species, is called "the Holy Mushroom" and "soft gold" of the Hinggan Mountains by people. It is harvested from the virgin forests of the Hinggan Mountains.Chicken with MushroomThis is a popular local dish in Northeast China, and it is delicious to stew chicken with Giant Puffball Mushroom.

Stewed Pumpkin with Chicken

Introduction

Stewed Pumpkin with Chicken is a famous Chinese dish, one of the popular cuisines of the Hinggan Mountains.Golden in color, tender chicken, and tender pumpkin, with a delicate texture.Cut the chicken into small pieces, heat oil in a pan, dry the water, add ginger slices and aged soy sauce, stir-fry until colored, then add salt.Star Anise，Peppercorn, stir-fry fragrant, don't use sugar to cook pumpkin stewed chicken, the pumpkin itself is sweet and absorbs the aroma of the chicken, delicious. The chicken is also sweet from the pumpkin.

Method

Main ingredients: Baby Chicken (500g) Pumpkin (fresh) (250g) Auxiliary ingredients: Starch (3g)Beans)(3g) Seasonings:Vegetable Oil(Refined) (50g) White Sugar (10g) Green Onion (15g) Ginger (5g) Rice Wine (15g) Safflower Oil (15g) Soy Sauce (40g)

Production method: 1. Cut the pumpkin in half, boil it in water, then peel it while hot and put it in a bowl;2. Cut the tender chicken into 4.9 cm long, about 3.3 cm wide pieces.3. Heat the pan, then sauté the chicken, add 25g of vegetable oil, add green onions to release fragrance, then add chicken pieces to stir-fry until the skin is tight and browned, then add ginger, soy sauce, sugar and chicken broth, and cook.4. After boiling, cook over low heat for half an hour, until the chicken is almost cooked, then add the pumpkin and cook together.5. After the chicken and pumpkin are cooked through, remove the chicken, place it upside down in a bowl, then remove the pumpkin and place it on top of the chicken.6. Use the bowl to turn the chicken and pumpkin upside down in the soup.7. Collect the broth in the pot, add cornstarch to thicken, drizzle with sesame oil, and pour it over the chicken pieces to complete.

Braised Small-scaled Fish

Introduction

Small-scaled fish, belonging to the fish class and the frog class.The body is elongated, up to 80cm.The back side is dark gray, with small black circular spots;The belly is silver gray;The color becomes darker during the breeding period and red spots appear.The mouth is small, with many teeth and the tongue also has teeth.The scales are fine and small.It lives in freshwater, and during the spring, it spawns in the rapid and gravel-rich streams, and returns to the mainstream in autumn for overwintering.The young fish can only mature after 5-6 years.It is produced in the ancient river of Longshan Forest, the White River, the Second White River, and the Two Rivers.

Small-scaled fish is quite expensive, with high economic value, is a nutritious, delicious and excellent cold water fish.It can be made into braised small-scaled fish, braised small-scaled fish, and clear soup with small-scaled fish.Soupand other famous dishes in China, which are known as "the king of cold water fish".

Method

1. Remove the internal organs and scales of the fish, put a little oil in the pot, add onion and ginger to sauté, then put the fish in and sear, add cold water, after boiling cook over low heat for 2-3 hours, add salt.Chicken powder.Green onionOut.2. Remove the internal organs and scales of the fish, put in the sand pot and add cold water, put in the fish, onion, ginger, and cook over low heat for 2-3 hours, add salt, chicken powder, and green onion.3. Wash about half a pound of small-scaled fish, put it instock，Add salt, soy sauce, sugar, and large onion, put in the largeAilanthus，Flower pepper, and seal in a cloth bag, use slow fire to simmer for about half an hour.Clear soup with small-scaled fish has tender and delicate meat.The method of clear soup with catfish is similar to clear soup with small-scaled fish, the fish belly has a clear red spot, and the color is beautiful and tender.

Whole Deer Feast

Introduction

Whole Deer Feast, referring to the food made withdeer meatDeer belly, deer eyes, deer brain, deer liver, etc.Deer meat is a very rare wild meat, with tender meat, beautiful taste,Lean meatmore, and less connective tissue, can be cooked into various dishes.Deer meat contains a lot of protein, fat, minerals, sugar and a certain amount of vitamins, and is easy for the human body to digest and absorb.

Cod Fish Stew with Tofu

Introduction

Cod fish is a precious cold water fish from Mohe, and stewing it with tofu is very nutritious and delicious.However, this dish is seasonal, and the cod fish is fat and abundant in summer and autumn, and the price is around 40 yuan;If it is winter, the river surface is frozen, and cod fish is very rare, and the price is also higher, around 60 yuan.Clay pot.

Method

Ingredients: 500g Cod fish, 200g TofuSeasonings: Star anise, green onion, ginger, garlic, oyster sauce, soy sauce, sugar, cooking wine, salt, scallion, and a little cilantro.Production method: 1. Cut the cod fish into pieces after thawing, and cut the tofu into pieces.2. Boil water in the pot, put the tofu in to cook for a while, then take it out and peel it while hot, and put it in a bowl.3. Heat the pan, add 25g of vegetable oil, add green onion to release fragrance, then add the cod fish to stir-fry until the skin is tight and browned, then add ginger, soy sauce, sugar and chicken broth, and cook.4.After boiling, cook over low heat for half an hour, until the chicken is almost cooked, then add the pumpkin and cook together.

5. After the chicken and pumpkin are cooked through, remove the chicken, place it upside down in a bowl, then remove the pumpkin and place it on top of the chicken.6. Use the bowl to turn the chicken and pumpkin upside down in the soup.7. Collect the broth in the pot, add cornstarch to thicken, drizzle with sesame oil, and pour it over the chicken pieces to complete.Wooden Ear PumpkinIntroductionWooden Ear Pumpkin is a very characteristic dish in the Northeast Chinese cuisine, Wooden Ear Pumpkin is mainly cooked with tomatoes, and the cooking method is mainly stir-fried, with a home-style flavor.Method

Main ingredients:

Eggs

130g, Tomatoes 200g.Seasonings: Vegetable Oil 60g,SaltFlavor, and StarchOperation: 1. Wash the tomatoes and peel them, then cut them into "orange peel" size.2. Heat the pan, add eggs and stir-fry until they are tender and turn into slices, then add tomatoes, and stir-fry evenly.The four famous dishesThe cap of the monkey head mushroom is round, about the size of a fist, with round tube-like gills and spikes. The gills point upwards like monkey hair, and the roots are slightly rounded and pointed, resembling the shape of a monkey head. Therefore, it is called monkey head mushroom.

Instructions

350g of monkey head mushrooms, 50g of rendered pork fat, 250g of soy sauce, 15g of Shaoxing wine, 5g of white sugar,MSG3.5g,Chicken broth200g,Black pepper1.5g,Sesame oil15g, green onions, ginger, Sichuan peppercorns, star anise, and a small amount of cornstarch.

1. Soak the monkey head mushrooms in cold water for 24 hours, then take them out and soak in boiling water for half an hour, remove the old roots, then put them in a basin, add chicken broth, Shaoxing wine, green onions, ginger, Sichuan peppercorns, and star anise. Bake in the oven for about 2 hours until they are tender. Remove and cut into 0.3cm thick slices.

2. Heat rendered pork fat in a pot, add Sichuan peppercorns, star anise, green onions, and ginger to release their aroma. Remove Sichuan peppercorns, star anise, green onions, and ginger, add soy sauce, rendered pork fat, monkey head mushroom slices, Shaoxing wine, white sugar, and black pepper, and adjust the flavor. Cook over medium heat, and thicken with cornstarch slurry. Add rendered pork fat and drizzle with sesame oil. Serve immediately.Wood Ear MushroomsIntroduction

Wood ear mushrooms are a characteristic dish in the Northeast cuisine

of Northeast cuisine.

It is a very distinctive dish in the Northeast cuisine. Wood ear mushrooms are mainly made withtomatoesas the main material, and the cooking method is mainly stir-frying. The taste is home-style.InstructionsMain ingredients:

130g of eggs, 200g of tomatoes.

Seasoning: 60g of rendered pork fat,salt, MSG, and a small amount of cornstarch.Operation: 1. Wash and cut the tomatoes into small pieces, and blanch them in boiling water. Then, drain the water and cool, and peel off the skin and cut into pieces.

2. Heat rendered pork fat in a wok, add eggs and stir-fry until cooked, then add the tomato pieces, and stir-fry with salt, MSG, and a small amount of cornstarch to thicken. Add rendered pork fat and drizzle with sesame oil. Serve immediately.Lotus RootIntroduction

Lotus root is a common vegetable in Chinaand is often used in soups and stews.Cut vegetables and eggs into small pieces, add a pinch of salt and stir.2. Heat up a wok with oil and add the egg mixture. Gently stir-fry with a spoon until the eggs are cooked into pieces. Add the chopped tomatoes, then add salt and MSG and stir-fry until evenly mixed. Add a small amount of cornstarch to thicken the sauce. Add a spoonful of oil and serve.