Heilongjiang Food

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Heilongjiang Food


Longjiang cuisine is the abbreviation of Heilongjiang cuisine. Its dishes are prepared with the unique ingredients, seasoning and culinary art of Heilongjiang Province and reflect the local flavor of Heilongjiang cuisine. Longjiang cuisine has a history of more than 3,000 years. It originated from the daily eating customs of different ethnic peoples in Heilongjiang, and is the perfect embodiment of regional culture and social civilization. It has a variety of seasonings, no matter it comes to a dish or a soup, no matter it is salty and hot, or sweet and sour, it brings you a full range of colors and flavors. The strong taste is an important part of Northeast cuisine.


Shandong cuisine, indigenous Manchurian diet, Russian cooking culture, and the unique diet of ethnic minorities in Northeast China constitute the basic framework of Longjiang cuisine.


Heilongjiang Province, located in northernmost of China, is the province with the lowest temperature throughout the country. Heilongjiang people have formed the diet custom of heavy salty and spicy taste, with a wide range of ingredients and a variety of seasonings. This style of cuisine is called Longjiang cuisine for short. Longjiang cuisine is famous for cooking vegetables in the mountains, games, meat-eating poultries, freshwater fishes and shrimps. It has the strong characteristics of high-latitude areas, forming the unique Longjiang cuisine.

Staple Food

The staple food in Heilongjiang includes rice and wheaten food, and mainly rice nowadays; in the past sorghum rice, big-grain corn porridge, millet and broomcorn millet were also popular


At present, Longjiang cuisine can be divided into five series, namely: traditional dishes, national dashes, country dishes, games and wild vegetables, innovative dishes.

Famous Food

Fried Pork in Scoop 锅包肉

Banquet of a Newly-butchered Pig 杀猪菜

A Bumper Harvest 大丰收

Braised Pork with Vermicelli 猪肉炖粉条

Pork Meat Stewed with Blood Sausage and Pickled Cabbage Slices 白肉血肠

Drunk Monkey King in the Cloud (Steamed Hericium Erinaceus) 彩云醉猴头

Di San Xian/Sautéed Potato, Green Pepper and Eggplant 地三鲜

Northeast Tossed Mung Clear Noodles in Sauce 东北大拉皮

Spiced Pork Steaks 酱骨头

Stewed Chicken with Mushrooms 小鸡炖蘑菇

Pot Stew 地锅炖

Four Stews

Catfish and Eggplant Casserole 鲶鱼炖茄子

Braised Pork with Vermicelli 猪肉炖粉条

Stewed Chicken with Mushrooms 小鸡炖蘑菇

Stewed Spareribs with Beans 排骨炖豆角