Harbin is an important hub for the First Eurasian Land Bridge and air corridor, hailed as a gem of the Eurasian Land Bridge. It is also one of China's famous historical and cultural cities, popular tourist destinations, and international ice and snow culture city.

Its specialtiesSnacksInclude: Harbin smoked chicken,kung pao meat slices,Harbin red sausage, kill pig dishes, northeast stewed dishes, sticky glutinous bean,stir-fried three vegetables,braised chicken with mushrooms,beef,porkstewed with potato strips,One,porkstewed with tofu,and other home-style stews, corn pancake,smoked carp in soy sauce,stir-fried loin,braised spareribs with oil,chicken in hot pot,stir-fried meat pieces,pickled vegetables in hot pot,steamed and fried,beef tripe stewed with oil,stewed oil,mandarin fish in hot pot,braised pork loin,pickled vegetables, stir-fried three items, sautéed tripes, braised pig's face, mixed stew.air-dried sausageIntroductionAir-dried sausage is a type of naturally dried sausage that is popular in Northeast China. It has a fresh and delicious taste, a long storage time, and convenient consumption. The more you chew it, the better it tastes. It is made from fresh lean pork.,processFatty meat is minced into paste, and lean meat is cut into pieces that can be stuffed into sausage casings.Mix in seasonings and spices, let it marinate for 2-3 hours.Stuff the sausages after mixing well. Let them sit on paper towels for about half a day.Hang the sausages in a ventilated place without direct sunlight to dry for 3-7 days.Steam

Lay out dried tofu skin in the steamer pot, then place the sausages and steam for 20 minutes.

Braised dishes

IntroductionBraised dishes are a type of Northeast Chinese cuisine.Eight major braised dishes include pork with potato strips, lamb with pickled cabbage, beef with potatoes, spareribs with tofu, chicken with mushrooms, spareribs with Chinese long beans, catfish with eggplant, and De'moli braised fish.Historical cultureThe large stew is a creation of the Manchu people.

Early Manchus lived by hunting and fishing, moving from place to place, using only hanging pots for cooking, so they naturally preferred stews. Hence, the "Eight Great Stews" were born.

Familiar dishes such as chicken with mushrooms, spareribs with Chinese long beans, beef with potatoes, and potato and cabbage soup with layers of pork belly are quite good.Su Bo Tang stewed dish is made from beef, potatoes, cabbage, and tomatoes.Nowadays, there are specialized butchering restaurants that mainly serve slaughtered pig dishes, while the coarse grain restaurant specializes in large pancake with salted fish.Northeast is a place where multiple ethnic groups coexist. In Northern Wei Dynasty's "Essential Techniques for the Common People," Jia Sixie documented cooking methods such as Hu stew meat and Hu soup, indicating that their culinary techniques were highly developed from an early stage.The former capital of Liaoning Province, Shenyang, is also a former imperial city. Northeastern cuisine has been influenced by imperial and noble cuisine, incorporating the essence of Beijing, Shandong, Sichuan, and Jiangsu cuisines to form distinctive local flavors.Introduction to chicken with mushroomsChicken with mushrooms is a famous dish from Northeast China, using dried mushrooms,（tofu skin,), then place the intestines on top, steam for 20 minutes once the steam rises.

stewed dish

Introduction

a stewed dish isa Northeastern Chinese dish..There are "Eight Great Stews" in Northeastern Chinese stews,mutton,with sour cabbage, beef with potatoes,,rib and tofu stew,chicken with mushrooms,rib and bean pod stew, carp with stir-fried bitter gourd, De Mori's fish stew.

Historical Culture

The large stew is invented by the Manchu people.In ancient times, the Manchus lived a hunting life, they moved around frequently, and only had pots for cooking. Therefore, stews became a common dish.Familiar dishes like chicken with mushrooms,potatoes with beef,, andcabbage stewed with five-spice pork belly, along with other ingredients such as bean sprouts, potato slices, and garlic chives, are quite delicious.Su Bo's clear soup dish uses beef, potatoes, cabbage,tomatoestogether in a stew.Nowadays, there are butcher's meat shops that mainly serve steamed blood sausages with diced pork, while the coarse grain restaurants focus on selling fermented fish and pancakes.Northeast is a place where multiple ethnic groups coexist.In the Northern Wei period, Jia Sixie wrote in his book "Essential Techniques for the Common People" about the cooking methods of northern minorities such as "Hu stewed meat," "Hu soup," and "Hu rice." This shows that their culinary techniques were already quite advanced back then.The former capital Shenyang is also a place with many royal palaces, and Northeastern cuisine was greatly influenced by them. It has more refined preparation methods and ingredients while integrating the best cooking methods from Beijing, Shandong, Sichuan, and Jiangsu regions, thus forming its unique local flavor.Chicken stewed with mushrooms.

Introduction to chicken stewed with mushroomsThis is a famous Northeastern dish made using dried mushrooms,garlic,the main ingredients for producing blood sausages include meat, animal intestines (best from pig or cow's small intestine), potato starch (optimal), garlic, salt, and nitrates.Among them, half is lean pork, about a third is fatty pork, some also add lean beef, the rest being starch and seasonings.

The preparation process involves separating the meat and fat, mixing them with salt and nitrate, then marinating at low temperatures (10 degrees Celsius) for three days. Lean meat is cut into pieces and marinated separately; fatty meat is used as large pieces of fatty pork boards, layered with salt and marinated.

After marination, the lean meat is ground into mince, while the fatty meat is cut into chunks, mixed with seasonings and minced garlic, then stirred to form a filling.

Then, the meat filling is stuffed into the intestinal casing.Chickenis prepared by simmering with noodles.Simmered Chickenmushrooms are best when wild onespine mushrooms,specifically thin-stemmed small umbrellas, as they can greatly enhance the fragrance of chicken.True to its name, a delicacy of nature.One of the few home-style dishes in Northeastern Chinese cuisine that can rival other high-end cuisines.Home-style dish.

Preparation

Main ingredients

750-1000 grams of young chicken, 75 grams of mushrooms (preferably pine mushrooms from Northeast China)

Seasonings

Once stuffed, it is placed in an oven and roasted using wood or smokeless coal to dry out the surface, making the intestines more durable. The color changes to red, removing any odor of the intestine, adding a distinctive aroma to the sausages.ginger,dried red,chili,star anise,soy sauce,cooking wine, salt, sugar, and edible oil

Steps

1. Clean the young chicken and cut it into small pieces;chick.

2. Soak the mushrooms in warm water for 30 minutes, then wash them thoroughly;

3. Heat a pot and add a little oil, fry the chicken pieces until they turn color, then add, stir to mix colors, add an appropriate amount of water and simmer for about ten minutes before adding the mushrooms, continue simmering on medium heat for thirty to forty minutes.

Pumpernickel

Introduction

Bigbread,also called pumpernickel (leipä is the Russian word for "bread"), introduced from Russia.Known as a wonder in Harbin, this big loaf of bread is round and weighs about five pounds, considered a crown among breads.The flavor is unique with an aromatic essence, featuring traditional European tastes.After baking, the outer skin is slightly crisp while the inner part is soft and fluffy, making it a convenient food suitable for all ages.The Pomeranian brand pumpernickel follows traditional methods, baked for about one hour to achieve a crispy exterior with a soft interior;fermented with hops, giving the bread an attractive hop aroma;using a traditional three-stage fermentation process, ensuring the flavor is distinct.

Culinary Features

Pumpernickel represents the most distinctive specialty of Harbin, considered a unique food item in this city.The name "pumpernickel" vividly reflects the fusion of Eastern and Western cultures, where "leipä" means bread in Russian, added with Chinese characters " " (big) due to its large size.Upon first encountering pumpernickel, you would be amazed by this giant loaf. Writer Qin Mu once described it as a bread like a lid during his visit to Harbin, referring to the famous century-old autumn-lin brand pumpernickel.Its volume is about half a basketball larger in circumference, with a standard diameter of 23-26 centimeters and a thickness over 16 centimeters. Weighing around two kilograms, it's more fluffy than typical bread when lifted, making it heavy and perfect as a gift or souvenir.

Pumpernickel is specially made by the Autumn Lin food factory; it was introduced by Russian merchant Ivan Yakovlevich Lin in the early days of the store-factory model. It has been baked for over 100 years, maintaining its popularity with daily limited production despite the wide variety of modern foods.The packaging is simple yet charming, from plain white cloth bags to current designs featuring Russian patterns on non-woven fabric.Recently, it comes in a boxed premium package that's slightly fancy but lacks the authentic charm of cloth.

I often buy pumpernickel as a gift when guests come over or enjoy it myself by slicing and toasting it withfruit jam,cheese,

butter, ， ，It can also be crumbled into soups or milk for easy digestion and good for the stomach.

Enjoying pumpernickel with Harbin red sausage is another delightful experience. The original name of this sausage was Soviet Lithuanian sausage, later renamed Liodra sausage in Harbin after nearly a century.

Due to its bright red exterior, it's known as red sausages among locals.Main ingredients include meat, （ ， ）intestinal casings (preferably pig or cow small intestine),,potato starch,,garlic,salt and nitrate.Among them, half is lean meat, about a third is fat, and sometimes some lean beef is added. The rest consists of starch and seasonings.The process involves separating the lean and fatty meats, marinating with salt and nitrate at low temperatures (10 degrees Celsius) for three days. Lean meat is chopped into pieces while fatty meat is cut as large blocks and salted layer by layer.After marination, the lean meat is ground into a paste, the fatty meat is cut into chunks, mixed with seasonings and garlic, then stirred to make the filling.The mixture is stuffed into the intestinal casing.After stuffing, it's baked in an oven using wood or smokeless coal. This dries the exterior, strengthens the skin, turns the color red, removes any odd smell from the casing, and imparts a unique aroma.Baking lasts about one hour.Then it is cooked for half an hour in hot water.After cooking, the sausage is pale and slightly wet on the outside, so it needs to be smoked. Smoked processing reduces moisture, dries the skin, gives a shiny appearance, reveals the vibrant red color of the meat filling, improves aesthetics, and provides some preservative properties with an additional aroma.

It must not be baked directly over fire; smoking for 12 hours completes the process.Pumpernickel (big bread) is traditionally a staple food in Russia.Each farm had only one bread oven, where families would go regularly to bake bread.Bread was stored and eaten at home, hence it was made large. Over time, this led to unique techniques and customs.In 1898, Russians began constructing the Manchurian railway in China.This process takes about one hour.Then, it is boiled in water for half an hour.After boiling until cooked, the sausage skin remains soft and the meat color lightens. To enhance its appearance and flavor, it is then smoked for 12 hours to become a finished product.The sausages should not be roasted over open flame; they are hung to smoke to reduce moisture, dry out the skin, give a glossy finish, reveal the bright red meat color inside, add visual appeal, and acquire unique pre-smoked flavors with some preservative properties.Historical CultureLarge bread (Dazheba) is a traditional staple food of Russians.In Russia, each farm has only one oven, so families would go to the oven periodically to bake their bread.As a result, they made larger loaves of bread which were stored and sliced as needed. Over time, this gave rise to unique skills and customs.In 1898, Russians built the Beijing-Harbin railway in China.The products have developed over a thousand varieties with more than fifty series brands, forming distinctive recipes and techniques. They are known for their color, aroma, taste, and appearance, making up what is called "Ha-style," which has strong regional characteristics.Historical Culture

Da Dingfeng was established in 1911.

At that time, it was located at the third section of Zhengyang Street (now Jinyu Street No.216), and has a history of over 100 years to this day.It originally went by "Da Dingfeng Nanwai Store" selling southern dried and fresh food products while also producing and selling southern-style pastries.For about forty years after its establishment, Da Dingfeng operated on the principle of a shop and factory under one roof. In the early 1920s, it mainly produced exquisite pastries in small batches for direct sale, gaining recognition through its famous mooncakes, long white cakes, and others.By the early 1930s, Da Dingfeng began to expand.After Northeast China's fall, business at Da Dingfeng became extremely difficult. Wang Ada and Xu Xinting were forced to leave, leaving it under Wang Ada’s son-in-law Zhang Yitian.Due to poor management, the store was eventually sold to businessman Zhang Qibin until 1946 when a public-private partnership allowed it to reopen.There is a witness and insider in Da Dingfeng's history—Xu Yutuo. He came from Shandong in 1942, started as an apprentice at the shop, worked his way up to become its factory manager through hard work.With the construction of the Chinese Eastern Railway, Russians massively moved into Harbin.To meet their traditional needs for clothing, food, housing, and transportation, in 1900, Russian Ivan Yaklovich Sukhlin established a branch of his Sukhlin Trading Company in Harbin and set up bakeries to produce traditional Russian bread such as the big rye bread that Russians loved.This is the predecessor of Harbin Sukhlin Food Factory.

The big bread has a rich aroma and a slightly sour taste, making it suitable for long-term storage.It is round with a diameter of up to 33 centimeters and weighs about four or five catties (approximately two kilograms).Initially, the skills were mainly mastered by Russian technicians who passed them down in Harbin for two generations.In 1953, the Chinese government took over the factory. Russian masters taught Chinese masters bread-making techniques step-by-step; Shen Baoju and Wang Zhanxi were among the first generation of Chinese technicians.It has been passed down through three more generations in the hands of Harbin people.Currently, Harbin Sukhlin Food Factory continues to use traditional manual processes and equipment for its big bread production.Russian food processing professionals who visited Harbin’s big bread-making process were very impressed by its unique cultural blend with Russian flavors, saying that this traditional craft had been lost in many places in Russia.After a century of development, the product has merged with Chinese cuisine and become a wonder of Harbin.

Method

Ingredients:White flourWhole wheat flour, fresh yeast,Fine saltVegetable oil,Eggs

Steps:

1. Mix two types offlourwith salt evenly.

2. Dissolve the fresh yeast in warm water and mix it with the flour until a dough forms. Cover with a wet cloth and let it rise in a warm place for ½ to 1 hour, doubling in volume.

3. Take out the dough and knead on a floured surface for about 5 minutes, shaping into bread loaves, placing them on an oiled baking tray or lined with parchment paper. Let it rise again for about 15 minutes.

4.Ovenpreheat to 200°C, brush the surface of the loaf with egg wash, and bake in the middle rack for 15-20 minutes until golden brown.

Loquat Liver Slices

Introduction

Loquat Liver Slices are a traditional Han Chinese dish from Harbin, Heilongjiang Province, known for its unique flavor and texture.It has an appealing red color and is aromatic and easy to chew.The name comes from the inclusion of loquat seeds in it.It uses lean meat without connective tissue as the main ingredient along with fat that is not soft or mushy.After processing, it has a brownish-red exterior, evenly smoked, smooth and shiny. The slices are cut thin, clear, and firm without breaking. It is flavorful and has a fresh loquat aroma.Appearance: The outside of the liver slice is brown with even smoking, smooth and glossy.The inside fat is white while the lean meat is pale red, with light gray starch.There are no wrinkles on the outer layer; it is firm and elastic.The filling is evenly distributed, and the center part of the liver slice is thoroughly cooked without being sticky or broken when cut.Each piece weighs between 500 to 750 grams.It is fresh and aromatic with no camphor oil smell, not stickily cooked and easy on the teeth.

Method

Ingredients: 100 kilograms of pork,Green beansstarch (wet), 300 grams of pine nuts, 3 kilograms of vegetable oil, 2 kilograms of green onion, 1 kilogram of ginger,Monosodium glutamate(MSG) 300 grams, 4.5 kilograms of salt,Perilla seedsflour 120 grams.Preparation: Select level two pork, small stomach (bladder), with a fat-to-lean ratio of 85% lean and 15% fat. Cut the selected meat into pieces about 4 to 5 centimeters long, 3 to 4 centimeters wide, and 2 to 2.5 centimeters thick.Mix: Combine the meat slices with starch and all other ingredients in a mixer, adding enough water to dissolve them thoroughly until the filling becomes thick and sticky.

Filling Preparation: Rinse the stomach and pat dry.Fill about 70-80% of the stomach with the prepared filling. Sew up the opening with bamboo needles and mix the filling every 3-5 times to prevent settling at the bottom.Cooking: Before cooking, shape the stomachs evenly to avoid settling. Rinse off any remaining soup on the surface. The brine concentration in the pot is between 8 to 10 degrees Bé.

Boil until water reaches around 85°C and cook for about 2 hours.

63 times, release air by pricking the stomachs every half an hour. Stir occasionally to prevent uneven cooking. Remove any foam that appears in the pot.

Cooked products should be clear and shiny when cut open.Smoking: Use a sugar-to-sawdust ratio of 3:1, 3 kilograms of sugar and 1 kilogram of sawdust respectively. Place the cooked stomachs on the smoking tray with gaps to ensure even smoking for about 6-7 minutes before removing them to cool.After cooling, remove any bamboo needles used during cooking; these are now ready as finished products.Lao DingfengMooncakesIntroductionHuludian Lao Dingfeng mooncakes offer a wide variety of styles and flavors with approximately 70 different types, totaling over 230 varieties.The Cantonese-style flaky mooncake is crisp on the outside while soft in the middle, maintaining freshness even when stored for long periods; it has a mild taste that is both crispy and sweet.

The honeyed candied fruit mooncake has nutritional benefits, promoting digestion and hydration.Currently,pastryhas developed into over a thousand varieties in more than fifty series brands. The factory boasts unique formulas and techniques resulting in appealing colors, aromas, tastes, and shapes, creating the distinct "Harbin-style" system with strong regional characteristics.

Historical BackgroundLao Dingfeng was established in 1911.

Located at Dadaoye Zhusan Street (now Jingyu Avenue No.216), it has a history of over 100 years.

Initially called "Lao Dingfeng Nanwai Provision Store", it sold southern dried and fresh foods while making and selling its own souvenirs.From its establishment in 1911 until the early 1950s, Lao Dingfeng operated under a "front store back factory" model for small-scale operations.In the early 1920s, Lao Dingfeng mainly focused on making and selling high-quality pastries. The well-made mooncakes, jiaozi cakes, and Changbai cakes gained popularity among customers due to their quality.By the early 1930s, the business started expanding. After Northeast China was occupied by Japanese forces, Lao Dingfeng faced severe challenges; Wang Ada and Xu Xinting were forced to leave while it passed into the hands of Wang Ada's son-in-law Zhang Yiran.Due to poor management, in 1946 it was taken over as a joint venture. "Lao Dingfeng" finally emerged from its historical decline, reviving and thriving again.Throughout Lao Dingfeng’s history, there was a key figure named Xu Yuduo who started working as an apprentice at the age of 19 in 1942, eventually rising to become the factory manager through his hard work.Stew until six-tenths done, then add meat and continue stewing until the meat is tender and the broth is rich with fragrance.

Ingredients: 2 pounds of pork ribs

Seasonings: 15 grams of rock sugar, 5 grams of cinnamon, 10 cm pieces of scallion and ginger each, 100 grams of soy sauce, 2 ounces of garlic, 2 ounces of bean paste, 2 pieces of fermented tofu, 2 cashews, salt to taste.Optional: two chili peppers can be added to remove any fishy smell.Preparation: 1. Rinse the pork ribs and cut them into 2 cm cubes, boil for 5 minutes in water then rinse with clean water.Cut scallions into 3.5 cm pieces.Slice ginger into thin pieces.2. Place meat chunks in a ceramic jar, add soy sauce, rock sugar, cinnamon, scallion and ginger, fill the jar with water to cover the meat, cover the mouth of the jar with a plate and cook over medium heat until it boils then reduce heat for about 3 hours until the broth is thick and the meat tender.

Introduction toThe well-known specialty of Zhengyang Lou in Harbin, this dish has been around for over 150 years. It's characterized by its neither soft nor hard texture, moderate saltiness, rich flavor that improves with each bite and lingering taste.

Ingredients: 100 kg pork cheeks, 5 kg refined salt, 60 kg soy sauce, 0.5 kg pepper powder, 3 kg licorice, 1 kg pepper, 1 kg cinnamon, 2 kg cassia barkMethod: 1. Skinning: Rinse the pork cheeks in hot water until white, then peel off the outer layer and wash them thoroughly.2. Brining: Mix salt with pepper, rub it on the pork cheeks evenly, place them flatly on a board, press with a wooden board or stone for 4 to 5 hours, then uncover and let dry for another 2 to 3 hours. Repeat this process twice daily until much of the moisture is removed.3. Drying: Place the pork cheeks on a string in a well-ventilated place to dry for about half a month.He insisted on innovation, developing the variety of old Dingfeng pastries and mooncakes from over 140 types in the 1980s to more than 500 types today with a thousand different flavors; there are 66 sets and over 200 varieties of mooncakes alone.

Ma Tie Lier Ice Pops

Introduction

Ma Tie Lier Ice Pops, a specialty cold drink on Harbin's Central Street.One of the Ma Tie Lier brand (Modern) foods.Ma Tie Lier cold drinks were among the earliest in China.Its characteristics are "sweet but not greasy, icy and fragrant", without any preservatives. The proportion of solidified substances like milk and eggs far exceedsice cream.Ma Tie Lier Ice Pops have no outer packaging, only two flavors, sold exclusively at specialty shops.

History and Culture

The Ma Tie Lier brand (Modern) was founded by French-Jewish businessman Kasp in 1906 in Harbin; it has a history of over 100 years. The name "Ma Tie Lier" has been used since the Qing Dynasty, through the Republic era to after liberation without change.At that time, it was considered a masterpiece of the new art movement, hence its name "Ma Tie Lier", meaning modern and fashionable, becoming a place early on for the upper class in northeastern China for entertainment.

Famous for Ma Tie Lier cold drinks since 1906, it pioneered China's ice cream industry. Handmade ice pops andyogurtwere provided exclusively to the elite of society at that time.The characteristics of Ma Tie Lier cold drinks are "sweet but not greasy, icy and fragrant".

Braised Bone Soup

Introduction

Braised bone soup is a traditional delicacy in Northeast China.Depending on the main ingredient, it can be braised spine bones,ribs, or rod bones.All these have a common feature of being able to withstand long hours of cooking without becoming tough or hard.Among them, pig spine bones are most favored for their soft and tender texture after braising.The best places in Harbin to try this dish are Wu's Braised Bone Soup Restaurant and Wang's Braised Bone Soup Restaurant.Harbin's braised bone soup is rich in flavor, well-seasoned but not greasy, offering nutritional value. It allows visitors to fully experience the joy of eating big pieces of meat and drinking big bowls of liquor typical in Northeast China.

PreparationPreparation

1. Rinse large chunks of pig spine bones and place them in a basin filled with clean water for about 6-12 hours, changing the water several times during this period. If the room temperature is high, you can place the bowl in the refrigerator to prevent spoilage.

2. After washing out all blood clots, rinse the spine bones and place them in a large pot with enough water to cover the bones. Add ginger (broken), scallions tied together,

clove of eight

(star anise) several, a small handful of Szechuan peppercorns, a small piece of cinnamon, 2 fen leafs (optional), a little bit of thirteen spice (optional), Shaoxing wine, dark soy sauce, old vinegar, prepared caramel color,sugar, and bean curd sauce or high-quality yellow beans in appropriate amounts (optional).3. Boil the pot until it comes to a rolling boil; remove the foam that appears on the surface. Add sufficient salt (the broth needs to be quite salty for good flavoring of the bones). Reduce heat to low and cover with a lid, cooking over low fire for about an hour.4. Addmonosodium glutamate(MSG) in moderation, then increase heat to medium-high and open the pot to cook for another 30 minutes (to reduce some of the broth to further enhance the flavor). The dish is ready once done.

Key Points1. For a rich taste, it's recommended to use at least 5 pounds of meat bones; I used nearly 8 pounds this time.Following the advice of Mr. Yan Emu, "without more than twenty catties, the flavor is light," five pounds are not considered much here.

Even if using a small amount, you can concentrate the broth further to enhance flavor.2. Long cold water soaking is preferred over quick boiling to preserve the meat's flavor.If quick boiling is used, it would require longer cooking and much more time to remove all the blood clots, resulting in loss of taste.

3. Using multiple types of soy sauce or sauces can enhance the richness and freshness of the dish; I used light soy sauce, Wan's aged soy sauce, a little Wenhua soy sauce extract, and a small amount of Mei Ji.

4. The broth from braised bones is suitable for making hard-boiled eggs, smoked eggs, and tofu sheets/pressed tofu.Potted MeatIntroductionPotted meat is a specialty dish in Northeast China.

Select five-layered pork with fat and lean meat, cut into cubes measuring 1.5 inches on each side.First, make caramelized sugar, then quickly stir-fry the meat to a golden and lustrous color before adding soy sauce, ginger slices, scallions, garlic cloves, salt, star anise, fermented bean curd, dark soy sauce, etc.

CookingStir-fry over high heat until boiling; then switch to low heat and simmer.

Three types of fire are used for different purposes: quick-fire to infuse flavors into the meat, slow-fire to extract fat, and gentle-fire to maintain shape and prevent it from becoming dry or crumbly.After about 20 minutes on gentle fire, transfer the meat to a pot and continue simmering until tender and flavorful.Introduction

Harbin air-dried beef jerky is a specialty of Harbin's Zhengyang Lou. With over 150 years of history, its features include not being too soft or hard, having an appropriate level of saltiness and spiciness that improves with each bite, leaving a deep and lingering taste.

Preparation

Ingredients: pig cheeks 100 kilograms, refined salt 5 kilograms, soy sauce 60 kilograms, Sichuan pepper powder 0.5 kilogram, licorice root 3 kilograms, Sichuan peppercorns 1 kilogram, star anise 1 kilogram, cinnamon 2 kilogramsProcess1. Remove the skin by soaking the pig cheeks in boiling water until they turn white, then remove and rinse thoroughly.2. Marinate: Mix salt with Sichuan pepper powder and rub on the meat. Place it flat on a wooden board and press with another board or stone for 4 to 5 hours. Uncover and air dry for 2 to 3 hours; repeat this process twice daily until most of the water is drained.Cook all spices in a pot, cool down after boiling, pour into a container, and place the meat in it for 2 days before removing.3. Air-dry: String individual pieces of meat with fine string and hang them in a well-ventilated and dry area for half a month before taking them off.4. Cook: Place air-dried beef jerky in old

chicken stockand simmer for about 30 minutes, then remove to complete the process.4. Cooking: Boil the dried pork cheeks in an old chicken broth for about half an hour, then remove and it's ready to serve.

How to make it

Ingredients: 2 pounds of pork spare ribs.

Seasonings: 15 grams of rock sugar, 5 grams of cinnamon, 10 grams of scallions and ginger each, 100 grams of soy sauce, 2 ounces of garlic, 2 ounces of bean paste, 2 pieces of fermented tofu, 2 cashews (large), salt to taste.You can add two chili peppers to remove any unpleasant smell.

1. Wash the pork spare ribs and cut them into 2 cm square pieces, then blanch them in boiling water for 5 minutes and rinse with clean water.Cut the scallions into 3.5 cm long segments.Slice the ginger.2. Place the meat chunks in a ceramic jar, add soy sauce, rock sugar, cinnamon, scallions, ginger, and enough water to cover them, then use a plate to seal the jar. Cook over medium heat until it boils, then switch to low heat and simmer for about 3 hours until the soup is thick and the meat is tender.

Harbin air-dried pork spare ribs

Introduction

The Huludao air-dried pork spare ribs are a specialty of Harbin's Zhengyang Tower, with a history dating back to over 150 years. The characteristics include neither soft nor hard texture, moderate saltiness and umami flavor, an increasingly fragrant taste the more you eat, with lasting flavors.

How to make it

Ingredients list

100 kg of pork tongue, 5 kg of fine salt, 60 kg of soy sauce, 0.5 kg of Sichuan pepper powder, 3 kg of licorice, 1 kg of Sichuan pepper, 1 kg of star anise, 2 kg of cassia bark.

Production method

1. Skin removal: Boil the tongue in hot water until it turns white, then peel off the outer skin and wash with clean water.

2. Brining: Mix salt and Sichuan pepper powder, rub on the surface of the tongue, place flat on a wooden board, cover with a plate or stone to press for 4-5 hours, then remove the plate, hang for 2-3 hours, re-brine in this manner twice daily until most of the water has been expelled from the tongue.Boil all the auxiliary ingredients together, let it cool down, pour into a container, place the tongue inside and soak for 2 days before removing.

3. Drying: String each tongue on fine thread and hang in a well-ventilated and dry area to air-dry for half a month, then remove after this period.

4. Cooking: Place the dried tongues in an oldchicken brothand simmer for about half an hour before removing, which completes the process.