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Manchu cuisine | |||||||
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Traditional Chinese | 滿洲菜 | ||||||
Simplified Chinese | 满洲菜 | ||||||
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Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria (Northeast China) and Russian Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and broomcorn. It relies heavily on preserved foods (often pickling) due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use of soy sauce. Manchu cuisine is more wheat based than Han Chinese cuisines.
The ancestors of the Manchus were the Jurchen and Mohe people. The Mohe enjoyed eating pork, practised pig farming extensively, and were mainly sedentary, and also used both pig and dog skins for coats. They were predominantly farmers who grew soybean, wheat, millet and rice, in addition to engaging in hunting. [1]
In contrast with their Mohe ancestors, the Jurchens developed respect for dogs around the time of the Ming dynasty and passed this tradition to their Manchu descendants. In Jurchen culture, it was forbidden to use dog skin and harm, kill or eat dogs. The Jurchens also believed that the Koreans' use of dog skin was an "utmost evil". [2] The Koreans' consumption of dog meat set them apart from the Manchus. [3]
The Manchu Han Imperial Feast (满汉全席; 滿漢全席; Mǎnhàn quán xí) includes many notable dishes in Manchu cuisine. This banquet combined the best cuisine from the Manchus, Han Chinese, Mongols, Hui people and Tibetans. It included 108 dishes (of which 54 are northern dishes and 54 are southern dishes) that would be eaten over three days. The Manchu palace banquets were subdivided into six grades. The first, second and third grades were prepared for deceased imperial ancestors. The fourth grade food was served to the imperial family during the Lunar New Year and other festivals. The fifth and sixth grades were served on all other occasions. [4]
The typical Manchu dishes include pickled vegetables. Manchurian hot pot (满洲火锅; 滿洲火鍋; Mǎnzhōu huǒguō) is a traditional dish, made with pickled Chinese cabbage, pork and mutton.
Bairou xuechang (白肉血肠; 白肉血腸; báiròu xuěcháng; 'white meat blood sausage') is a soup with pork and blood sausage and pickled Chinese cabbage.
Suziyie doubao (苏子叶豆包; 蘇子葉豆包; sūzǐyè dòubāo) is a steamed bun, stuffed with sweetened, mashed beans and wrapped with perilla leaves outside. [5]
Sachima is a candied fritter similar to Tatar Çäkçäk, which is a very popular sweet.
Other common dishes are:
The popular Indian Chinese style of cooking known as Manchurian, where an ingredient is first deep-fried and then sauteed in a spicy sauce, was invented in India and bears little if any relation to actual Manchu cooking. [6] Manchow soup is also an Indian creation.
Cantonese or Guangdong cuisine, also known as Yue cuisine is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
The Mohe, Malgal, or Mogher, or Mojie, were historical groups of people that once occupied parts of what's now Northeast Asia during late antiquity. The two most well known Mohe groups were known as the Heishui Mohe, located along the Amur River, and the Sumo Mohe, named after the Songhua River. They have been traditionally defined by the approximate use of what would have been Tungusic languages. The Heishui Mohe are commonly thought as being direct ancestors to the 12th century Jurchens. The Tang documented the Mohe as inhabiting the land of Sushen, to the northeast of the Tang, east of the Turks, and north of Goguryeo.
Lion's Head or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs or beef meatballs stewed with vegetables. There are two varieties: white, and red. The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Filipino Chinese cuisine is a style of Filipino cuisine influenced from Chinese cuisine, historically brought to the Philippines by Chinese Filipinos, starting with the Sangley Chinese and their Chinese mestizo descendants and modern descendants in the Chinese Filipino community of the Philippines. It is characterized as a fusion of Fujian/Hokkien cuisine and Cantonese cuisine adapted over the centuries to Filipino cuisine to suit the general Filipino palate/taste.
Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Suancai is a traditional Chinese pickled Chinese cabbage or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
The Heishui Mohe, rendered in English as Blackriver Mohe or Blackwater Mohe, were a tribe of Mohe people in Outer Manchuria along the Amur River in what is now Russia's Khabarovsk Krai, Amur Oblast, Jewish Autonomous Oblast, and Heilongjiang in China.
Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an and other cities of Guanzhong. It is a hot stew of chopped-up steamed leavened flat bread, known regionally as mo, cooked in lamb broth and served with lamb meat, sometimes substituted with beef.
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
Taiwanese beef noodle soup is a beef noodle soup dish that originated in Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" in Taiwan, although this usage can create confusion as Sichuan has its own versions of beef noodle soups. which may be sold at Sichuanese restaurants under the same name. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai on top, green onion and sometimes other vegetables in the soup as well.