Harbin Cuisine

Harbin has a history of more than a hundred years since the establishment of the Middle East Railway and its opening as a port. It has accommodated various cultural aspects such as Russia, Manchuria, Beijing Tianjin, Shandong, and local residents, forming the uniqueness of Harbin's food culture and forming a unique "Harbin style" Harbin cuisine system. It can be basically divided into traditional Chinese cuisine based on Beijing Shandong cuisine, Western cuisine from Russia, France, Italy, etc., "fusion cuisine" formed by the integration of Chinese and Western cultures and the integration of North and South cultures, ethnic minority cuisine with Manchu as the main feature, iron pot stew with "local flavor" and halal cuisine, as well as barbecue, hot pot, etc. Harbin's food culture has Northeastern characteristics, and for regular meals, the word "big" is enough to summarize Harbin cuisine, including large plates, dishes, tables, big bites of meat, and big bites of alcohol. Harbin people are influenced by the dietary customs of ethnic minorities and enjoy eating sticky cakes, sticky bean buns, corn tortillas, large chunks, millet rice, and so on. Influenced by the Manchu people, they enjoy stewing dishes with simple cooking methods, known as the "Eight Stews", such as chicken stewed with mushrooms, pork ribs stewed with beans, pork stewed with vermicelli, catfish stewed with eggplant, live fish stewed with Demoli, beef stewed with persimmons, etc. In addition, Harbin cuisine also includes white meat and blood sausage, fried meat and pickled vegetable powder, frozen persimmons, frozen pears, iced pastries, pig killing dishes, local three fresh dishes, sauce bone stick, roasted cold noodles, Harbin smoked chicken, Zhangfei grilled meat, and Dalapi.