Chinese Food

Northeastern Chinese cuisine, often abbreviated as Dongbei cuisine, is a vibrant and flavorful expression of China’s culinary heritage. It is characterized by its hearty, robust flavors, influenced by the region’s cold climate and proximity to Russia, Korea, and Mongolia. Dishes from this region are known for their rich, savory broths, substantial portions, and the prominent use of soy sauce, vinegar, garlic, and ginger. If you’re eager to learn how to cook Northeastern Chinese dishes, this guide will provide you with a comprehensive roadmap to mastering the art of Dongbei cuisine.

Understanding the Basics of Dongbei Cuisine

Before diving into specific recipes, it’s crucial to grasp the foundational principles of Dongbei cooking. This cuisine emphasizes the use of fresh, locally sourced ingredients, often including pork, beef, chicken, fish, and an array of vegetables. The cooking techniques are diverse, ranging from stir-frying and steaming to braising and slow cooking, each contributing to the unique textures and flavors of Dongbei dishes.

One of the hallmarks of Dongbei cuisine is its heavy reliance on soy sauce, vinegar, and spices like garlic and ginger. These ingredients not only add depth to the dishes but also help balance the rich, often fatty, nature of the meats used. Additionally, the use of fermented foods such as pickled vegetables and bean paste is common, adding an extra layer of complexity to the flavors.

Essential Ingredients and Tools

To cook authentic Dongbei dishes, you’ll need a few key ingredients and tools. Here’s a list of essentials:

• Soy Sauce: Both light and dark soy sauce are used. Light soy sauce adds saltiness, while dark soy sauce provides color and a deeper flavor.
• Vinegar: Primarily rice vinegar or black vinegar, used for dressing salads, marinades, and as a condiment.
• Garlic and Ginger: Freshly minced, these are staples in almost every Dongbei dish.
• Spices: Sichuan peppercorns, star anise, and cinnamon are commonly used in braises and stews.
• Oils: Vegetable oil or peanut oil for stir-frying and sesame oil for garnishing.
• Wok (or Large Frying Pan): Essential for high-heat cooking, stir-fries, and searing meats.
• Clay Pot or Casserole: Ideal for slow cooking and braising, retaining heat well and allowing flavors to meld.
• Chopping Board and Sharp Knives: For precise cutting of ingredients.

Classic Dongbei Dishes and How to Make Them

Pork Buns (Rou Jia Mo)

One of the most iconic street foods in Northeast China, pork buns are a must-try. Here’s how to make them:

Ingredients:

• Dough: 500g all-purpose flour, 270ml warm water, 1/2 tsp active dry yeast, 1 tbsp sugar
• Filling: 300g ground pork, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp sesame oil, 1 tbsp light brown sugar, 1 clove garlic (minced), 1 piece ginger (minced), 1/4 cup water, salt to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, sugar, and yeast. Gradually add warm water, mixing until a dough forms. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1-2 hours, or until doubled in size.
2. Prepare the Filling: In a bowl, combine ground pork, soy sauce, oyster sauce, Shaoxing wine, sesame oil, brown sugar, minced garlic, and ginger. Mix well. Add water, a little at a time, until the mixture is moist but not too runny. Season with salt.
3. Cook the Filling: Heat a little oil in a pan over medium heat. Add the pork mixture and cook, stirring occasionally, until the pork is cooked through and the mixture has thickened. Let cool.
4. Assemble the Buns: Once the dough has risen, punch it down and divide into 12 equal portions. Roll each portion into a ball, then flatten and roll out into a thin circle. Place a spoonful of filling in the center of each circle and seal the edges to form a bun.
5. Steam the Buns: Place the buns in a steamer lined with parchment paper or banana leaves. Steam over boiling water for about 15-20 minutes, or until the buns are cooked and fluffy.

Braised Pork Belly in Brown Sauce (Hong Shao Rou)

A hearty, slow-cooked dish that showcases Dongbei’s love for pork.

Ingredients:

• 1kg pork belly, cut into large cubes
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp brown sugar
• 3 cloves garlic, crushed
• 1 piece ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 1 cup water
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Marinate the Pork: In a large bowl, combine pork cubes, soy sauce, Shaoxing wine, and brown sugar. Mix well and let marinate for at least 30 minutes.
2. Cook the Pork: Heat a little oil in a heavy-bottomed pot or clay pot over medium-high heat. Add the marinated pork and cook, stirring occasionally, until browned on all sides.
3. Add Aromatics: Add crushed garlic, sliced ginger, star anise, and cinnamon stick to the pot. Stir to combine.
4. Braise: Pour in the water, bring to a boil, then reduce heat to low. Cover and let simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Season with salt and pepper to taste.
5. Serve: Garnish with chopped green onions and serve hot with steamed rice.

Cold Noodles with Sesame Sauce (Da Liang Pi)

A refreshing summer dish, perfect for beating the heat.

Ingredients:

• 400g dried wheat noodles
• Sesame Sauce: 2 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sugar, 2-3 tbsp water (adjusted to taste), salt to taste
• Toppings: Cucumber ribbons, shredded carrots, chopped green onions, chopped cilantro, crushed peanuts

Instructions:

1. Cook the Noodles: Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Let cool completely.
2. Prepare the Sesame Sauce: In a bowl, combine tahini, soy sauce, rice vinegar, sesame oil, sugar, and water. Mix until smooth and creamy, adding more water if needed to reach your desired consistency. Season with salt to taste.
3. Assemble the Salad: In a large bowl or on a serving platter, arrange the cooled noodles. Top with cucumber ribbons, shredded carrots, chopped green onions, and chopped cilantro.
4. Dress and Serve: Drizzle the sesame sauce over the noodles and toppings. Toss gently to combine. Sprinkle with crushed peanuts before serving.

Conclusion

Mastering the art of Northeastern Chinese cuisine requires patience, attention to detail, and a love for bold, hearty flavors. From the savory depths of braised pork belly to the refreshing crunch of cold noodles with sesame sauce, each dish offers a unique taste of Dongbei’s culinary heritage. By understanding the basics, gathering the essential ingredients and tools, and practicing classic recipes, you’ll soon be able to create authentic Dongbei dishes that will delight your family and friends. Happy cooking!