Stew

Stew

　　Once a song by Xue Cun became a nationwide hit, many people got to know pork stew with vermicelli from the Northeast. In fact, this dish is also one of the hearty main courses in the Northeasterners’ New Year feast. The vermicelli used is made from locally produced potato starch, giving off a rich and fragrant aroma, filling the air with warmth.

In addition, “pickled vegetable stew with plain boiled pork and blood sausage” is also indispensable. Pickled vegetables are as important to Northeasterners as cured meats are to people in Hunan. In winter, the way to preserve Chinese cabbage is to pickle it. Together with streaky pork, it is braised over high heat with blood sausage — a common Northeastern dish — which can be served as a side, or with less salt, eaten as a meal on its own.

Of course, besides these staple dishes, chicken stewed with mushrooms is another favorite main course among Northeasterners. Zhao Benshan’s skit has introduced the preparation of this dish to the public. The chicken used is a free-range one that grows up eating grains and insects in the countryside, resulting in rich and mellow flavors; the mushrooms are hazel mushrooms from Changbai Mountain, which become more aromatic the longer they are stewed.

During the Spring Festival, with steaming hot stews on the table and Errenzhuan (a traditional folk performance) entertaining them, the Northeasterners enjoy a rich variety of festive activities — but simplicity remains at their core.