What is the cultural connotation of the names of Northeastern dishes?
The formation of a local cuisine is accompanied by the research of a large number of delicacies in this place. In addition to taste, these delicacies need a good name to make people remember it. Just like people's names, during the development of Northeastern cuisine culture, the naming of dishes also reflects the folk customs and characteristics of the Northeast.
Chinese food pays attention to color, taste and aroma. This is all about the food itself. If it has a good name, it will invisibly increase the value. For example, "Guifei Chicken" and "Dongpo Pork", the names of these dishes are very elegant. Regardless of whether they are delicious or not, it is easy to have a favorable impression after hearing them. At least they are more popular than "Beggar's Chicken" and "Goubuli Steamed Buns" Makes people feel comfortable. Therefore, cultivated cooking masters pay special attention to its cultural connotation when naming the new dishes they create. Whether the food is delicious or not is another matter.
The character of the Northeastern people is bold and humorous, and the Northeastern cuisine also reveals a delicate taste under the rough name. The deepest impression of Northeastern cuisine is that the dishes are large and the names are straightforward, just like the Northeastern people we are familiar with, with sincerity and enthusiasm in their characters.
Just looking at the name of the pork-killing dish, it reveals the bold personality of the Northeastern people. The proprietress said that pig-killing vegetables were originally a kind of stew eaten when pigs were slaughtered at the end of the year in rural areas of Northeast China. There are three raw materials for killing pigs: white meat, sauerkraut, and blood sausage. The white meat is a large piece of pork belly with skin; the sauerkraut is made from naturally fermented and pickled Northeast cabbage; the blood sausage is the most labor-intensive to make, and it needs to be made with fresh pig blood, chopped green onion, salt, etc. and stuffed into the casing.
Chinese cuisine, whether it is classic delicacies or snacks scattered among the people, pays attention to the unity of the beauty of form and the beauty of content. It not only pays attention to the color, flavor and appearance of the dishes, , and at the same time, the most important thing is the "good reputation" of the dishes. Because the name of a dish can not only reflect the connotation of the dish, but also reflect the aesthetic taste of the creator of the dish. The names of the dishes have been carefully considered and strived to be elegant, relevant and true to the name, so that people can get a glimpse of the characteristics or the whole picture of the dishes at a glance.