User:Wang Yue

My name is Wang Yue, a postgraduate student in Hunan Normal University. I major in English interpreting. I am interested in English translation, interpreting and translation studies.

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                                                  Traditional Cuisine: Northeastern Chinese Cuisine
                                                                       Wang Yue/Nora

Abstract: This article aims to introduce the unique cuisine of Northeast China – Northeastern Chinese Cuisine. It is an important part of China’s traditional food culture, characterized by its profound historical background and distinctive flavor, which is deeply loved by people. The article first discusses the formation background of Northeastern Cuisine, including the influence of the geographical and climatic environment, historical changes, and ethnic composition of Northeast China on it. Then, it analyzes in detail the characteristics of Northeastern Cuisine, such as its rich taste, generous portion sizes, cooking techniques and the precise control of heat, as well as its diverse and seasonal ingredients with regional characteristics. Additionally, the article introduces classic dishes of Northeastern Cuisine, such as Guo Bao Rou (Crispy Pork in Sweet and Sour Sauce) and Suan Cai Dun Pai Gu (Sour Cabbage and Pork Ribs Stew), further demonstrating the unique charm of Northeastern Chinese Cuisine through the cooking processes, taste characteristics, and nutritional value of these dishes.

    Northeast Chinese Cuisine, also known as the Cuisine of East of Shanhaiguan, is the local cuisine of Northeast China, including Liaoning province, Jilin province, Heilongjiang province, and the eastern part of Inner Mongolia. Northeast Cuisine boasts a profound historical and cultural background closely tied to the region’s geographical conditions and climate, historical changes, and ethnic composition. 

Historical and Cultural Background of Northeast Chinese Cuisine

    Northeast China, located in the northeast of the country, has a unique geographical and climatic environment that has profoundly influenced the formation and development of its cuisine. Firstly, the cold climate of its long and bitter winters necessitates locals consuming more high-calorie foods to combat the cold. Therefore, Northeast Chinese cuisine tends to be rich and mellow in taste, favoring ingredients high in protein and fat, such as pork, beef, mutton, and various seafood. These ingredients, cooked through braising, roasting, and other methods, not only offer delicious flavors but also quickly help people replenish energy, meeting their needs to resist coldness. Secondly, precipitation in Northeast China is characterized by heavy rainfall in summer and substantial snowfall in winter, with long periods of snow cover on the ground. This has led locals to place greater emphasis on pickling and fermentation techniques for food storage and preservation. For instance, people in this region excel at pickling sour cabbage, traditional Chinese pickles, and other vegetables. These fermented vegetables not only possess a unique taste but also provide abundant vitamins during winter, fulfilling the body's nutritional needs. Additionally, the geographical conditions of Northeast China have laid the foundation for the rich diversity of its cuisine. Situated in plains and hilly regions, Northeast China has fertile soil and abundant water resources, which are conducive to the growth of various crops. (Chen&Tan, 2016 ,58) Furthermore, the area is rich in mountain forest resources and ingredients. These ample ingredients have provided Northeast Chinese cuisine with uniquely favorable conditions for its development.
    The history of Northeast Chinese cuisine can be traced back over 2,000 years. Since the Qin and Han dynasties, nomadic tribes such as the Donghu, Sushen, Mohe, Qidan, and Jurchen have settled in Northeast China, developing a unique dietary culture. They mostly obtained food through hunting and animal husbandry, and that can explain why their ingredients were rich and abundant, which has also become a prominent feature of Northeast Chinese cuisine. Over the course of history, particularly during the late Qing Dynasty and early Republic of China, a large number of people from the west of Shanhaiguan migrated to Northeast China for a better life. (Wang, 2023, 22) Immigrants from Shandong province and other regions brought their dietary cultures and cooking techniques which blended with the local dietary culture to further enrich Northeast Chinese cuisine. (Nie, 2023, 221) In addition, with the construction of the Chinese Eastern Railway, a large influx of Russian and European expatriates arrived in Harbin and other regions of Northeastern China, bringing advanced culinary techniques and unique dietary cultures. (Smith, 2019, 182) The fusion of these European elements with local ingredients and cooking skills spawned northeastern specialties with European flavors, such as red sausage, large Russian bread, and kvass. This enriched the variety and taste of northeastern cuisine, infusing new vitality into its culinary culture.

Characteristics of Northeastern Chinese Cuisine

    First of all, Northeastern Chinese cuisine is characterized by its rich flavors and generous portions, with a strong emphasis on the perfect combination of color, aroma, and taste. It places great importance on cooking techniques and the precise control of heat. The cooking methods commonly used in Northeastern cuisine include stir-frying, slip-frying, steaming, stewing, and deep-frying. Among these, stewing stands out as a signature technique, emphasizing the control of heat and the harmonious blending of seasonings to ensure that ingredients fully absorb the broth, enhancing their flavors. Barbecue is also an integral part of Northeastern cuisine, with grilled skewers, fish, and meat all being highly favored for their unique taste and aroma. Furthermore, Northeastern Chinese cuisine focuses on affordability and generosity, with large plates of food and bowls of soup, reflecting the generous and warm-hearted nature of local people.
    Secondly, Northeastern cuisine utilizes a diverse range of ingredients with seasonal and regional characteristics. Despite the cold climate, the fertile land and abundant resources of the region provide a wealth of ingredients for Northeastern cuisine, including ginseng and pilose antler from Changbaishan, as well as rich aquatic resources. All of these add a distinct flavor to the dishes. Northeastern China boasts a wide variety and large quantities of frozen foods, and locals have also got used to consuming raw vegetables, onions, garlic, and frozen foods. Due to the short frost-free period, there are fewer varieties and quantities of fresh, locally-produced vegetables. Therefore, every household often dry a large amount of vegetables during the peak harvest season. And local people are adept at pickling and storing ingredients, such as sour cabbage, traditional Chinese pickles, and the preservation of salted eggs and meat is also common here.(Wu&Zheng, 2017, 105)

Classic Dishes of Northeastern Chinese Cuisine

    When it comes to Northeastern cuisine, one dish that might immediately come to mind is Guo Bao Rou (Crispy Pork in Sweet and Sour Sauce). The history of Guo Bao Rou can be traced back to the Guangxu period of the Qing Dynasty(AD1875-AD1908), created by Zheng Xingwen, a chef of Du Xueying, the governor of Harbin's Taotai Prefecture. At that time, in order to cater to the tastes of foreign guests, especially Russian ones, Zheng Xingwen adapted the traditional salty and savory “Jiao Shao Rou Tiao” (Crispy Pork Strips) into a sweet and sour dish. Guo Bao Rou is distinguished by its crispy exterior and tender interior, with a sweet and sour taste. (Wu&Zheng, 2017, 107) To make it, pork tenderloin is sliced and marinated, then coated with frying batter and fried until golden brown. It is then stir-fried with a starch slurry until ready to serve. The finished Guo Bao Rou has a bright red color, tender meat, and a moderate balance of sweet and sour flavors. It boasts a rich and layered taste, and is rich in high-quality protein and various vitamins. These nutrients play an important role in maintaining normal physiological functions of the human body and promoting metabolism. Meanwhile, the fat and mineral elements in pork also contribute to supplementing the nutrients needed by the body. Additionally, Guo Bao Rou has undergone some variations. For instance, in Liaoning province, people have switched to using ketchup as the final ingredient when making Guo Bao Rou, making its appearance more enticing and adding a new flavor to it. Guo Bao Rou is not only widely loved by people in Northeast China, but has gradually gained widespread recognition and popularity nationwide. Whether served as a home-cooked dish or a feast dish, Guo Bao Rou is a great option.

    Suan Cai Dun Pai Gu(Sour Cabbage and Pork Ribs Stew) is also a classic dish in Northeastern Chinese Cuisine, whose ingredients including sour cabbage, pig’s blood sausage, and pork ribs. Sour cabbage, a traditionally fermented food in Northeast China, boasts a history of over three thousand years. As early as the pre-Qin period(BC2000-BC221), the ancestors in Northeast China had already begun fermenting sour cabbage to preserve vegetables during cold seasons. (Wu&Zheng, 2017, 108) Later, people discovered that stewing sour cabbage with pork ribs could not only keep out the coldness but also delight the taste buds. The preparation process is relatively simple: just put the pork ribs and sour cabbage into a pot to stew, and add appropriate seasonings. Pork ribs are rich in various nutrients such as protein, fat, vitamins, and minerals, which help enhance physical strength and immunity. Meanwhile, the lactic acid bacteria in sour cabbage help regulate intestinal flora balance, promote digestion, and stimulate appetite. Therefore, this dish is not only easy to make and delicious but also highly nutritious.

Terms and Expressions Northeast Chinese Cuisine 东北菜 Chinese Eastern Railway 中东铁路 the West of Shanhaiguan （山海）关内 Stir-frying 炒 Slip-frying 熘 Steaming 蒸 Stewing 炖 Deep-frying 炸 Ginseng 人参 Pilose Antler 鹿茸 Marinate 腌

Questions 1.Which regions does Northeast Chinese Cuisine cover?

2.What factors have influenced the flavor characteristics of Northeast Chinese Cuisine?

3.Which historical events have promoted the enrichment and development of Northeast Chinese Cuisine?

4.What are the commonly used cooking methods in Northeast Chinese Cuisine?

Answers 1.Northeast Chinese Cuisine covers Liaoning, Jilin, and Heilongjiang provinces in China as well as the eastern part of Inner Mongolia.

2.On the one hand, the climate in Northeast China is cold with long and bitter winters, so people need to consume high-calorie foods to resist the coldness. Therefore, ingredients such as pork and beef that are high in protein and fat are often chosen, and the cooking methods like stewing and roasting result in rich and mellow flavors. On the other hand, the precipitation characteristics in the region make people pay attention to pickling and fermentation techniques, and the pickled and fermented ingredients also give the dishes unique flavors. For example, fermented vegetables like sour cabbage bring a special taste.

3.Several historical events have played a promoting role. Since the Qin and Han Dynasties, nomadic tribes such as the Donghu and Sushen have lived and multiplied in Northeast China, forming a unique dietary culture and bringing characteristics like abundant ingredients to Northeast Chinese Cuisine. In the late Qing Dynasty and early Republic of China, a large number of people from the west of Shanhaiguan migrated to Northeast China. Immigrants from Shandong and other regions brought their dietary cultures and cooking techniques, which blended with the local ones and enriched the connotation of Northeast Chinese Cuisine. Moreover, after the construction of the Chinese Eastern Railway, a large number of Russian and European expatriates poured in, bringing advanced culinary techniques and unique dietary cultures, spawning Northeast specialty cuisines with European flavors and further enriching the varieties and flavors of Northeast Chinese Cuisine.

4.The commonly used cooking methods in Northeast Chinese Cuisine include stir-frying, slip-frying, steaming, stewing, deep-frying, and barbecue. 

References 1.聂畅Nie Chang.近代东北地区多元饮食文化形成研究Jin Dai Dong Bei Di Qu Duo Yuan Yin Shi Wen Hua Xing Cheng Yan Jiu[J].大众文艺Da Zhong Wen Hua,2023,(05):220-222.

2.王雨嫣Wang Yuyan.清末民初东北民众饮食生活的变迁Qing Mo Ming Chu Dong Bei Min Zhong Yin Shi Sheng Huo De Bian Qian[J].炎黄地理Yan Huang Di Li,2023,(03):22-24.

3.王曦正Wang Xizheng.东北饮食的民俗特色与文化内涵Dong Bei Yin Shi De Min Su Te Se Yu Wen Hua Nei Han[D].吉林艺术学院Ji Lin Yi Shu Xue Yuan,2020.DOI:10.27164/d.cnki.gjlyc.2020.000050.

4. Wu, Y., & Zheng, X. (2017). The Flavors and Ingredients of Northeast Chinese Cuisine: A Study of Regional Diversity and Cultural Significance. Journal of East Asian Gastronomy, 14(2), 102-118.

5.Smith, A. (2019). Food and Identity in Northeast China: A Cultural Exploration. Food Culture and Society, 22(2), 178-192.

6.Chen, J., & Tan, L. (2016). The Impact of Geographical and Climatic Factors on the Diet of Northeast China. International Journal of Food and Culture, 8(1), 55-70.

AI Statement I used AI to assist me in writing my final essay. How about letting AI write for me? To help me with my research on Northeast Chinese Cuisine, I used ChatGPT as my AI tool. I have prompted the ChatGPT with the following prompt: “Please help me find Chinese and English papers related to Northeast Chinese Cuisine and its historical and cultural background and provide me with their web links.” and “Please help me find the recipes and cooking processes of Guo Bao Rou and Suan Cai Dun Pai Gu."

I found the following problems with the outcome: the information provided by the AI was sometimes inaccurate or lacked detailed sources; some of the web links were either broken or not relevant to the specific topic; the recipes also had some steps that were not described precisely. 

I have adjusted the output by the following measures: searching for those papers online in person; for the recipes, I watched some videos on how to cook Guo Bao Rou and Suan Cai Dun Pai Gu. Written the following passage new: I further elaborated on the influence of different ethnic groups on Northeast Chinese Cuisine by adding more research findings and examples like Liaoning province.

                                                                    传统菜肴：东北菜
                                                                    王悦Wang Yue/Nora

摘要: 本文旨在介绍中国东北地区独特的菜系——东北菜。东北菜是中国传统饮食文化的重要组成部分，其历史背景深厚，风味独特，深受人们喜爱。文章首先探讨了东北菜的形成背景，包括东北地区的地理气候环境、历史变迁以及民族构成对其的影响。接着，详细分析了东北菜的特点，如口味浓郁、分量充足、注重火候和烹饪技巧，以及食材丰富多样，具有季节与地域特色。此外，文章还介绍了东北菜的经典菜例，如锅包肉和酸菜炖排骨，通过这些菜肴的制作工艺、口感特点和营养价值，进一步展示了东北菜的独特魅力。

   东北菜，又称关东菜，是中国东北地区（即辽宁、吉林、黑龙江三省以及内蒙古东部）的本土菜系。东北菜的历史文化背景深厚，与东北地区的地理气候环境、历史变迁以及民族构成密切相关。

东北菜的历史文化背景

   东北地区位于中国东北部，其独特的地理气候环境对东北菜的形成和发展产生了深远的影响。首先，东北地区的气候寒冷，冬季漫长而严寒，这种自然环境使得当地居民需要摄入更多的高热量食物来抵御寒冷。因此，东北菜在口味上偏向于浓郁、醇厚，食材选择上则更注重高蛋白、高脂肪的食物，如猪肉、牛肉、羊肉以及各种海鲜。这些食材经过炖煮、烧烤等烹饪方式，不仅口感鲜美，还能迅速补充体力，满足人们抵御寒冷的需求。其次，东北地区的降水多集中在夏季，冬季则降雪较多，地表积雪时间长。这种气候特点使得当地人在食材的储存和保鲜上更加注重腌制和发酵技术。例如，东北人善于腌制酸菜、泡菜等蔬菜，这些经过发酵的蔬菜不仅口感独特，还能在冬季提供丰富的维生素，满足人体对营养的需求。此外，东北地区的地理条件也为其菜品的丰富性提供了基础。东北地区地处平原和丘陵地带，土壤肥沃，水资源丰富，适合各种农作物的生长。（Chen&Tan, 2016 ,58）同时，该地山林资源充足、食材丰富，这些丰富的食材为东北菜的发展提供了得天独厚的条件。
   东北菜的历史可以追溯到2000多年以前。自秦汉以来，东胡、肃慎、靺鞨、契丹、女真等游牧民族在东北地区繁衍生息，形成了独特的饮食文化。这些民族的食物大多来源于狩猎和畜牧，因此食材丰富、分量较大，这也成为了东北菜的一大特点。随着历史的发展，特别是清朝末期和民国初年，大量关内人口迁移至东北谋生。（王雨嫣, 2023, 22）山东等地的移民将他们的饮食文化和烹饪技巧带到了东北，与当地的饮食文化相融合，进一步丰富了东北菜的内涵。（聂畅, 2023, 221）此外，随着中东铁路的修建，大批俄罗斯及欧洲侨民涌入哈尔滨等地，带来了先进的烹饪技术和独特的饮食文化。（Smith, 2019, 182）这些欧洲元素与当地食材和烹饪技巧相融合，催生了如红肠、大列巴、格瓦斯等具有欧洲风味的东北特色美食，丰富了东北菜的种类和风味，为东北饮食文化注入了新的活力。

东北菜的特点

   首先，东北菜口味浓郁、分量充足，非常讲究色、香、味俱全，注重火候和烹饪技巧。东北菜的烹调方法多为炒、熘、蒸、炖、炸等。其中，炖煮是东北菜的一大特色，其讲究火候的掌控和调料的搭配，使食材在炖煮过程中充分吸收汤汁，口感更加鲜美。烧烤是东北菜的重要组成部分，无论是烤串、烤鱼还是烤肉，都以其独特的口感和风味深受人们喜爱。此外，东北菜讲究实惠，大盘装菜、大碗盛汤，反映了东北人豪爽热情的性格特点。
   其次，东北菜使用的食材丰富，极具季节与地域特色。东北地区气候寒冷，但土地肥沃，物产丰富，这为东北菜提供了丰富的食材资源，如长白山的人参、鹿茸等，以及丰富的水产资源，为菜品增添了独特的风味。东北冷冻食品种类多、数量大，当地人有吃生菜、葱蒜、冻食的习惯。由于无霜期短，地产时鲜蔬菜品种和数量较少，因而家家户户会在旺产季节大量晾干菜.。此外，东北人也善于腌制和储存食材，如酸菜、泡菜等，咸蛋咸肉的腌存也很普遍。（Wu&Zheng, 2017, 105）

东北菜的经典菜例

   提到东北菜，人们可能会第一个想起锅包肉。锅包肉的历史可以追溯到清朝光绪年间，由哈尔滨道台府府尹杜学瀛的厨师郑兴文所创。当时，为了适应外国宾客尤其是俄罗斯客人的口味，郑兴文将传统的咸鲜口味“焦烧肉条”改良成了酸甜口味的菜肴。锅包肉的特点鲜明，以其外酥里嫩、酸甜可口的口感而著称。（Wu&Zheng, 2017, 107）制作时，将猪里脊肉切片腌入味，裹上炸浆后下锅炸至金黄色，再下锅拌炒勾芡，出锅后的锅包肉色泽红亮，肉质鲜嫩，酸甜适中，口感层次丰富，富含优质蛋白质和多种维生素。这些营养成分在维持人体正常生理功能、促进新陈代谢等方面起着重要作用。同时，猪肉中的脂肪和矿物质元素也有助于补充身体所需营养。此外，锅包肉在流传过程中也产生了一些变化。例如，在辽宁地区，人们制作锅包肉时最后一步改用番茄酱，使得锅包肉的外观更加诱人，同时也为其增添了新的风味。锅包肉不仅受到东北人民的喜爱，还逐渐在全国范围内得到了广泛的认可和喜爱。无论是作为家常菜还是宴客佳肴，锅包肉都是极好的选择。

   酸菜炖排骨也是一道经典的东北菜肴，所需食材为酸菜、血肠与猪排骨。酸菜作为东北地区的传统腌制食品，已有三千多年的历史。早在先秦时期，东北的先民们就已经开始腌制酸菜，用以在寒冷的季节里保存蔬菜。（Wu&Zheng, 2017, 108）后来，人们发现将酸菜与排骨一起炖煮，不仅能驱寒保暖，还能满足味蕾的享受。其制作过程相对简单，只需将排骨和酸菜一同放入锅中炖煮，再加入适量的调味料即可。排骨富含蛋白质、脂肪、维生素和矿物质等多种营养成分，有助于增强体力和免疫力。而酸菜中的乳酸菌则有助于调节肠道菌群平衡、促进消化和增强食欲。因此，这道菜不仅制作简单、美味可口，还具有很高的营养价值。

术语和表达 Northeast Chinese Cuisine 东北菜 Chinese Eastern Railway 中东铁路 the West of Shanhaiguan （山海）关内 Stir-frying 炒 Slip-frying 熘 Steaming 蒸 Stewing 炖 Deep-frying 炸 Ginseng 人参 Pilose Antler 鹿茸 Marinate 腌

问题 1.东北菜涉及哪几个地区？ 2.东北菜的口味特点受哪些因素影响？ 3.哪些历史事件对东北菜的丰富发展起到了推动作用？ 4.东北菜常用的烹饪方法有哪些？

答案 1.东北菜涉及中国的辽宁、吉林、黑龙江三个省份以及内蒙古东部地区。

2.一方面，东北地区气候寒冷，冬季漫长严寒，人们需摄入高热量食物抵御寒冷，所以食材多选择高蛋白、高脂肪的，如猪肉、牛肉等，经炖煮、烧烤等烹饪后口味浓郁醇厚。另一方面，当地降水特点使得人们注重腌制2.和发酵技术，腌制发酵后的食材也赋予菜品独特风味，像酸菜等发酵蔬菜带来别样口感。

3.有多个历史事件起到推动作用。自秦汉以来，东胡、肃慎等游牧民族在东北地区繁衍生息，形成独特饮食文化，为东北菜带来丰富食材等特点。清朝末期和民国初年，大量关内人口迁移至东北，山东等地移民带来饮食文化和烹饪技巧，与之融合丰富了东北菜内涵。还有中东铁路修建后，大批俄罗斯及欧洲侨民涌入，带来先进烹饪技术和独特饮食文化，催生具有欧洲风味的东北特色美食，进一步丰富了东北菜的种类和风味。

4.东北菜常用的烹饪方法有炒、熘、蒸、炖、炸、烧烤等。

参考文献 1.聂畅.近代东北地区多元饮食文化形成研究[J].大众文艺,2023,(05):220-222.

2.王雨嫣.清末民初东北民众饮食生活的变迁[J].炎黄地理,2023,(03):22-24.

3.王曦正.东北饮食的民俗特色与文化内涵[D].吉林艺术学院,2020.DOI:10.27164/d.cnki.gjlyc.2020.000050.

4. Wu, Y., & Zheng, X. (2017). The Flavors and Ingredients of Northeast Chinese Cuisine: A Study of Regional Diversity and Cultural Significance. Journal of East Asian Gastronomy, 14(2), 102-118.

5. Smith, A. (2019). Food and Identity in Northeast China: A Cultural Exploration. Food Culture and Society, 22(2), 178-192.

6. Chen, J., & Tan, L. (2016). The Impact of Geographical and Climatic Factors on the Diet of Northeast China. International Journal of Food and Culture, 8(1), 55-70.

AI 使用陈述

   我使用了人工智能作为写期末论文的辅助。以下是我的AI使用陈述：
   我主要使用了ChatGPT作为辅助工具。
   我给ChatGPT发送了如下指令：“请帮我找到关于东北菜及其历史文化背景的中文和国外论文，并提供它们的网页链接。”还有“请帮我找到锅包肉和酸菜炖排骨的菜谱，并提供烹饪过程。”但我发现结果有以下问题：AI提供的信息有时不准确或缺乏详细来源；有些网页链接要么打不开，要么与我研究的主题不相关；菜谱中的某些步骤也没有描述清楚。我通过以下方式调整了输出结果：我亲自上网搜索那些论文；对于菜谱，我观看了一些锅包肉和酸菜炖排骨的烹饪视频。此外，我新加入了如下内容：通过加入更多研究成果和例子（比如辽宁省），我在文中进一步阐述了不同民族对东北菜的影响。