"Qiqihar" originates from Daur language, meaning "frontier" or "natural pasturefield".Due to the residence of the world's precious bird, the red-crowned crane, it is also known as Crane City.

Main featuresSnacks include:Red-braised meat stewed with dried vegetables, Dou Tou from Ta Dongxiang,dried tofu,"Station" horse meat jerky, Xingzhentown blood sausage,center town bloodintestines,Chinese broccoli stir-fried with shrimp and salted vegetables, braised largegoosestewed pickled cabbage,Kung Pao chicken,Mint brand crispy pine nut candy, Tianji legs,The Red Plum Brand Crispy Pineapple Candy, Tianheadstewed tofu,purple gourd beans,braised dog meat, fatty duck stewed with pickled cabbage, red-braised meat stewed with dried vegetables, wine braisedpine nutschicken, stir-friedduck necks,Braised Tofu, Purple Flower Oilcatfishstewed with eggplant, stir-fried sharp pepper and dry tofu,caramelized bananas,"Three Delicacies" stewed in wine, golden meat balls, iron pot braised big goose, pine nutribs,Fish, Soy Saucecatfishstewed with chili peppers, stir-fried scallions and garlic,dog meat stewed with tofu,Braisedokrapickles,stir-fried hot chili and dried tofu,"Coated" bananas,braised fish fillets.Wine-braised pine nut chicken is a traditional local home-style dish in Heilongjiang Province.PreparationIngredients include: starch, green and red peppers, garlic, scallions, some pine nuts (optional), sugar,vinegar,soy sauce,salt,monosodium glutamate,

tomato sauce,

alcohol (beer or cooking wine or sake), chicken pieces, mixed flour.

Preparation

First marinate the chicken with salt and alcohol and pepper for half an hour. Coat with water starch and fry in two stages: first until golden, then a second time to ensure thorough cooking without blood water.

Lift out and set aside. In another pan, stir-fry peppers, garlic, and scallions. Add sugar (two tablespoons) and the prepared vinegar-soy sauce mixture (three parts vinegar, one part soy sauce, appropriate salt, a little MSG, one tablespoon tomato sauce, two tablespoons alcohol with a bit of water starch). Add fried chicken pieces and quickly stir-fry, then sprinkle some pine nuts before serving.

A rich nutrient-rich Heilongjiang dish, it is said "sky magpie, river mud carp".PreparationKeep the mud carp in clean water for one day to purge its contents. Remove innards and marinate lightly with alcohol.Chop scallions into segments, ginger into slices, garlic crushed, and cilantro finely chopped. For those who like spicy food, add green and red peppers (the Hufeng home doesn't eat chili).，Heat the wok on a stove, pour in cold oil until it heats up significantly, then place fish pieces to fry over low heat.Be cautious not to rush; allow one side to turn golden before flipping. Fry both sides until done and free of blood water.Remove from pan and set aside. In the same wok, stir-fry scallions, ginger, garlic (and red pepper), then add soy sauce for flavoring. Pour in water but not enough to cover fish, add a little MSG, cover with lid, and simmer on low heat.，Once the liquid has evaporated, sprinkle cilantro (or green peppers) before serving.Dog meat soup

Introduction

First, chicken pieces are marinated with salt, alcohol and pepper for half an hour,then coated with water-starch and fried twice to ensure the inside is thoroughly cooked.Chicken meat should not have any blood seeping out.Remove and set aside. In a wok, stir-fry green and red peppers, garlic, and scallions until fragrant.Add two tablespoons of sugar, previously mixed with vinegar (3 tablespoons), soy sauce (1 tablespoon), an appropriate amount of salt, chicken essence (a little bit), tomato paste (1 tablespoon), and alcohol (2 tablespoons) in a bowl with a small amount of water-starch. Stir-fry, add the fried chicken pieces, quickly stir-fry for a few seconds, sprinkle some pine nuts, then serve.Braised Mudskipper Fish

Introduction

Introduction

Braised Mudskipper Fish is a nutrient-rich dish from Heilongjiang Province. There's an old saying: "On the sky, magpie; in the river, mudskipper."

Method

1. Place the mudskippers in clean water for about a day to expel the mud and then remove their internal organs.

2. Marinate with a little cooking wine for a moment.

3. Cut onions into segments, ginger into slices, chop garlic, and cut cilantro (add green or red peppers if you like spicy food).For Wen's family where most members can't handle spicy food, no chili peppers were added.4. Heat a wok over medium heat, add cold oil when it becomes very hot, then add the fish and fry on low heat.Be patient; flip when one side turns golden brown.Fry both sides until done, then add Sichuan pepper, onions, ginger, garlic (red peppers), stir-fry to release fragrance, pour in water, add a little chicken essence, cover with a lid and simmer on low heat.When all the moisture is evaporated, sprinkle cilantro (green or red peppers) and serve.

Dog Meat SoupIntroduction"Killing Pig Feast" consists of various dishes combined together as a set.Modern versions of this dish have improved its flavor profile, using almost every part of the pig.Ingredients include pork spareribs, head meat, hand-cut meat, fatty pork, blood sausage, intestines, tofu, fermented mustard greens with meat slices, and "lantern-hanging".Authentic dishes use pigs raised on grains and pig grass for their natural and pure aroma.MethodMain ingredients: 100 grams of fresh fat pork, 150 grams of blood sausage, 50 grams of liver, 50 grams of large intestine, 100 grams of bean curd, several pieces of vermicelli.

Seasonings: pig oil, ginger, salt, scallions, cilantro, Sichuan pepper powder, soy sauce, chili paste.

Step 1. Slice the cooked pork belly into pieces; add more fatty meat if desired.

In the dog meat soup restaurant, all the dog meat soups are made with fresh meat cooked on the same day and never use old broth.This kind of dog meat soup is called clear broth.There are many ways to eat dog meat, such as stewed dog meat tofu and dried dog meat.Cabbageanddog meat.No matter what kind of dog meat you eat, a bowl of dog meat soup cannot be missing. After sipping this soup, you will find that the aroma fills your nostrils, making the dog meat even more delicious to eat.

Preparation

Ingredients: 1500g fresh dog meat, 200g coriander, 100g pickled cabbage, 5 dried red peppers,50g winter bamboo shoots, 50g rice wine, 15g small red chili peppers,50g refined salt, 50g green onion, 1.5g monosodium glutamate, 15g vinegar, a piece of pepper powder, 25g water-starch, 10g cassia bark,15g sesame oil, 15g ginger.Preparation: 1. Remove the bones from the dog meat, rinse it with warm water and clean it thoroughly. Boil in cold water for a while, then remove and wash it twice. Put it into a sandpot,and add broken pieces of ginger, cassia bark, dried red peppers, rice wine (25g) and clear water. Cook until half done, then cut it into 5cm x 2cm strips.5g，Cut the pickled cabbage, winter bamboo shoots, small red chili peppers finely, and green onions. Wash coriander.2. Heat a wok over high heat, add 50g of cooked oil, and fry the dog meat until fragrant. Spray rice wine (remaining), add soy sauce, refined salt, and broth, bring to a boil, then pour into the sandpot, simmer on low heat until tender, reduce the sauce, and serve in a bowl.3. In another wok, heat 100g of cooked pork fat, fry winter bamboo shoots, pickled cabbage, and red peppers for a few minutes, add dog meat broth, monosodium glutamate, and green onions, thicken with water-starch,drizzle with sesame oil and vinegar, pour over the dog meat, and garnish with coriander.Yard Hotel Horse Meat DriedIntroductionYard Hotel Horse Meat Dried originated in the Ming and Qing dynasties among ancient northeast relay station pioneers, having a history of hundreds of years. The production process is becoming increasingly mature. The maker selects fresh upper-grade horse meat from natural grasslands in as the main ingredient, paired with sand ginger, cardamom, cinnamon, refined salt,anise

and other condiments, processed through cutting into strips, marinating, steaming, and drying.With its lustrous appearance, delicate texture, rich aroma, and lasting taste, it is hailed as "Heavenly Dragon Meat".In addition to being delicious, Yard Hotel Horse Meat Dried is also nutritious, high in calories, low in fat, high inproteinand contains various amino acids and vitamins, calcium, iron, zinc, etc.Historical Culture

During the Ming and Qing dynasties, a herdsman at the ancient northeast relay station's managed to lose some of his horses to wolves. He salvaged the remaining horse meat and used local natural spices and Chinese herbs to make dried horse meat.

One day, a court official inspected the area. Hungry from traveling, he tried the herdsman's horse meat. After eating a whole plate, he was delighted with the flavor and inquired about its origin. The herdsman revealed the truth.

As a result, not only did the herdsman escape punishment, but his horse meat dried became a specialty of the imperial relay station.Red Plum Brand Crispy Pine Nut CandyIntroductionRed Plum Brand Crispy Pine Nut Candy is a unique candy made by adding 30% pure pine nuts. It's a hard candy with a special flavor.Pine seeds are a specialty of the forests in Heilongjiang's Xiaoxing'anling, rich in fat, protein, and vitamins.Adding pine seeds to the hard candy makes the crispy pine nut candy an advanced nutritional confectionery.To ensure Red Plum Brand Crispy Pine Nut Candy has its distinctive appearance and flavor during processing,

careful selection and handling of the pine seeds are necessary. Only large, fresh, dry, uninfested, and unoxidized pine nuts should be used for candy making.

Quality sugar must also be selected; the sugar is slowly cooked over a stable heat, and specific measures such as controlling reducing sugars are strictly adhered to.In packaging, timely and rigorous methods are employed to ensure long-term storage of the crispy pine nut candy under humid conditions in Hong Kong, Macau, and Southeast Asia.Boar's Blood

Introduction

Boar's blood is a traditional dish originally prepared during the annual slaughtering of pigs around Chinese New Year. It has become an important part of Northeastern cuisine due to its wide availability throughout the year in many places.

In the past, slaughtering a pig was a significant event; all neighbors were invited to enjoy the feast with the host family. A traditional "boar's blood" dish is actually a series of different dishes made from various parts of the pig.The preparation method has been improved while maintaining its original flavor, incorporating almost every part of the pig into the menu.Ingredients: 100g fresh fatty pork, 150g pork blood, 50g pork liver,

200g pork intestine, 100g white bean curd, 100g pickled cabbage, and a few strands of vermicelli.Seasonings: pig fat, ginger, salt, green onion, coriander, Sichuan pepper, soy sauce, chili powder.Steps: 1. Slice the cooked fatty pork into thin slices;Add some bone meat if available;Cut the cooked pork intestine and stomach into chunks;Slice the blood sausage diagonally;

Clean and slice the pickled cabbage finely;

Soak the dried vermicelli in hot water, then cut it into long pieces;

Cut the fresh tofu into slices.2. Heat a wok over high heat, add mixed oil, and fry ginger and green onions until fragrant, then add pickled cabbage to release its flavor, and pour inpig bone brothCut the large intestine and blood sausage diagonally.Wash and cut the fermented mustard greens finely.Soak the dried vermicelli in hot water until soft, then cut into long strips.Slice the frozen tofu.2. Heat a wok over high heat, add mixed oil and stir-fry ginger and scallions until fragrant, add fermented mustard greens and stir-fry for a while before adding pig bones.A few minutes later, it can be served.Braised Dog MeatIntroduction

The dish braised dog meat is known for its rich color, tender meat, savory taste, and strong aroma.

There are proverbs such as "Eating dog meat makes you warm; no quilt needed in winter" or "Dog meat three times over, even immortals cannot stand still."It's one of the popular local dishes in Baoshan.Ingredients: 1000 grams of fresh dog meat, 15 grams of dried red chili peppers, 25 grams of garlic cloves, 15 grams of ginger, 25 grams of garlic, 75 grams of vegetable oil, 50 milliliters of cooking wine, 50 grams of soy sauce, 10 grams of toasted sesame paste, 2 grams of monosodium glutamate (MSG), 20 grams of salt.Preparation: Soak fresh dog meat in cold water to remove blood. Wash and cut into one-inch pieces, cook in three liters of water for a while to remove bloody taste, rinse with cold water twice, then drain.Heat the wok over high heat, add oil until very hot, stir-fry ginger and scallions until fragrant, then add mustard greens and stir-fry for a moment. Add pig bones and simmer for a short time before removing from stove.In another wok, heat vegetable oil to smoking point, stir-fry dog meat until almost dry, add cooking wine, soy sauce, sugar, simmer for taste, then add water (one liter), salt, dried tangerine peel, star anise, dried red chili peppers, tied scallions and smashed ginger. Bring to a boil, remove foam, cover the pot with a lid and simmer over low heat until meat is tender.After simmering until the meat is cooked through, remove the scallions, ginger, and dried chili peppers, then add chopped green onions or coriander before serving.Braised Dog MeatIngredients: 100 grams dried bean curd, 100 grams pickled mustard greens,Soybean vermicellias needed.Seasonings: lard, ginger, salt, scallions, coriander, chili powder, soy sauce, roujiamo powder.

Step 1. Cut the cooked pork belly into slices;add some pork hock for better flavor;cut the cooked intestine and stomach into pieces;slice the blood sausage diagonally;rinse the pickled mustard greens, then cut them into fine strips;soak the dried wheat noodles in boiling water until soft, then cut them into long sections;cut the frozen tofu into slices.Step 2. Place a wok on heat and add mixed oil to heat up, then add ginger slices and scallion pieces to fry until fragrant, then add pickled mustard greens strips and stir-fry until flavorful, then addbones of porkSoup, add diced pork belly, pig intestines, vermicelli, and (frosted tofu), bring to a boil, then remove foam, season with refined salt, pepper powder, cooking wine, soy sauce, chicken essence, etc., and simmer over low heat for about 7 minutes. Then use a sieve to lift the cooked ingredients from the pot.3. Add blood sausages into the pot, blanch until the intestine curls, then remove with a sieve and place on top of the soup?in the dish with the cooked ingredients.Pour the remaining broth back into the bowl, sprinkle chopped coriander before serving with garlic paste as a dipping sauce.

Duck gizzard stewed with sour cabbage

Introduction

Duck gizzard stewed with sour cabbage, also known as iron pot duck gizzard, is a delicious Han Chinese delicacy.This dish is prepared by simmering water-blanched and stir-friedduck meatwith quickly stir-fried sour cabbage slices in an iron pot.Northeastern Chinese cuisinedish.

Features:

Although it looks a bit rough, the flavor is strong, rich in color, taste, and texture. The flavors are clear, salty, and sweet.Duck meat is tender and crispy, sour cabbage is bright and flavorful, with thick sauce and rich broth.It is particularly suitable for winter consumption.

Preparation

Main ingredients:

duck, pickled cabbage, garlic, salt, lard, chicken essence,chicken stock, cooking oil, Sichuan pepper, star anise, soy sauce

Method:

1. Cut the garlic into slices, cut the pickled cabbage into strips, and chop the coriander.

2. Clean the duck and slice it into pieces; blanch in boiling water then drain and set aside.

3. Heat a pot with oil, fry the duck pieces with chili peppers, Sichuan pepper, star anise, salt, chicken essence, and soy sauce until cooked.

4. In another pan, heat lard, add garlic slices to release aroma, then stir-fry pickled cabbage strips with salt, soy sauce, and chicken essence; add duck meat and a little more salt and chicken stock, simmer for 10 minutes before serving in the soup pot sprinkled with coriander.

Pot sticker

Introduction

Pot sticker is an adaptation ofstir-fried meat segmentsin Northeast China. It is one of the famous local dishes.Because it uses breaded potato slices that are fried in oil, also called "pot-blast meat". Most diners have tried this dish.Whether in luxury hotels or simple roadside eateries,recipesoften include this dish due to its popularity among the public.PreparationIngredients: 300 grams of pork loin, 5 grams of ginger slices, 20 grams of scallion strips, 10 grams of coriander, tomato sauce, salt, cooking wine, dark soy sauce,sugar, vinegar, chicken essence, beef stock, cornstarch, and vegetable oil.

Method: 1. Marinate the pork loin in salt and cooking wine; mix with a slurry of cornstarch and a little vegetable oil to form a thick batter.

Mix tomato sauce, soy sauce, sugar, vinegar, chicken essence, beef stock, and cornstarch into a savory sauce.2. Heat the wok in oil until it reaches about 6-7 heat; coat the pork slices with the batter, then fry each slice spread out, until crispy but tender.3. In another pan with a little oil, stir-fry ginger and scallions to release their aroma, add the fried meat slices and pour in the savory sauce, stir-fry evenly before serving on a plate garnished with coriander.

Stir-fried three itemsIntroductionStir-fried three items is an old Northeastern dish that has been adapted to suit local tastes. It's smooth and flavorful.PreparationMain ingredients:

pig stomach, pig liver,

pig intestine

.

Auxiliary materials: chili peppers, carrot (red pepper substitute)

seasonings: ginger, garlic, scallions, cooking wine, soy sauce, a little sugar for freshness, Sichuan pepper powder, salt, MSG, cornstarch.Steps:1) Blanch and cut the pig stomach, liver, and intestines; marinate with a bit of starch water.2) Cut the chili peppers and carrot into slices (more chili peppers for flavor, carrots as garnish).

3) Chop scallions, mince ginger and garlic.4) Mix sauce ingredients: soy sauce, salt, MSG, a little sugar, Sichuan pepper powder in a small bowl; stir well to taste. Cornstarch mixed with water for light thickening should be added to the sauce.5) Pan-fry: Heat oil (a lot), when it's about 60% hot, add the prepared ingredients and cook until almost dry.

6) In another pan, heat a little oil, stir-fry ginger, garlic, and scallions with cooking wine; then add the sauce and bring to a boil. Cook for a short time before serving.

7) Red-braised dog meat

IntroductionThe dish of red-braised dog meat has a rich color, tender and fragrant meat pieces, savory taste, and strong aroma.It is popular with the saying "Dog meat warms in winter, no need for quilts".

It's also a popular local specialty in Baoshan.PreparationIngredients: 1000 grams of fresh dog meat, 15 grams of dried red peppers, 25 grams of garlic cloves, 15 grams of ginger, 25 grams of scallions, 75 grams of vegetable oil, 50 grams of cooking wine, 50 grams of soy sauce, 10 grams of toasted sesame seed powder, 2 grams of MSG, 20 grams of salt.

Method: 1. Wash and soak fresh dog meat in cold water to remove bloodiness; clean and cut into about one-inch cubes; blanch in three liters of water to remove bloody taste, rinse twice with cold water and drain.

2. Heat a pot on the stove, add oil until it smokes, then stir-fry dog meat almost dry before adding cooking wine, soy sauce, sugar, and simmering to flavor.

Add one liter of water, salt, anise seeds,

cloves

, dried red peppers, tied scallions, and smashed ginger. Bring to a boil, remove foam, cover with lid and cook over low heat for until the meat is tender; remove anise seeds, ginger, and dried chili peppers before adding MSG, stir-fry briefly before serving.into the pot and cook for a short while before removing.Red Braised Dog Meat

Introduction: This dish has a reddish-brown color, is tender and falls apart easily, is fresh, salty, delicious, and fragrant with a rich aroma.

Mixed sayings from folklore suggest that "after eating dog meat, one feels warm; no quilt is needed for the winter," and "dog meat simmered three times makes even immortals unable to stand firm."

It is also a popular local specialty in Baoshan.Preparation: Fresh dog meat should be soaked in cold water to remove bloodiness, washed, and then cut into chunks about one inch square; place the meat in a pot with three catties of water and bring to a boil to cook out the bloody taste, rinse twice with cold water, and drain.Step 2. Place the wok on heat and add cooking oil until smoking, then add dog meat and stir-fry until most of the moisture is gone; first add rice wine, soy sauce, sugar, and stir-fry to infuse flavor, then add one catty of water, salt, orange peel,

star anise

, dried red chili peppers, tied scallions, smashed ginger, burn over medium heat until the surface is clear of foam, cover with a lid, and switch to small fire to braise until the meat chunks are tender.

Finally, remove the onion, ginger, and dried chili pepper, then use high heat to thicken the soup, add chopped green onions (or coriander) at the end before serving.2. Place the pot on a stove and heat the cooking oil until it starts to smoke, then add the dog meat and stir-fry until most of the moisture has evaporated.Add Shaoxing wine, soy sauce, and sugar, continuing to stir-fry until well flavored.Then add water (1 catty), salt, dried tangerine peel, fennel seeds, dried red chili peppers, tied-up green onion, and smashed ginger.Bring to a boil, then remove the foam that rises to the surface, cover the pot, and switch to low heat for slow cooking.Cook until the meat is tender and falls off the bone, then remove the green onions, ginger, dried chili peppers, and tangerine peel.