8. Four-Kernel Red Peanuts — One of Qiqihar’s Top Ten Local Snacks
The county plants 100,000 mu of four-kernel red peanuts and 300,000 mu of mung beans. Every year, 10,000 tons of mung beans are exported, sold far to Japan, South Korea, Southeast Asian countries, Hong Kong and Macao.
9. Pig Slaughter Feast — One of Qiqihar’s Top Ten Local Snacks
Features
During the Lunar New Year, when a rural household slaughters a pig, the pork loins and hind legs are premium cuts, leaving fatty pork and offal. This is how the pig slaughter feast came into being: homemade pickled sour cabbage, blood sausage and fatty pork form the complete set of ingredients.
To make the dish tasty without greasy fat, slice the fatty pork, boil it to render excess oil, then stew together with sour cabbage and blood sausage. In rural kitchens, stove fire lights up housewives’ faces as the stew with ginger and garlic bubbles continuously. When the dish spread to cities, urban restaurants refined the cooking procedures and used richer seasonings.
10. Braised Whole Goose in Cast Iron Pot — One of Qiqihar’s Top Ten Local Snacks
This dish selects pollution-free farm geese as raw materials, paired with a variety of precious Chinese herbal medicines and premium seasonings following a exclusive recipe, and cooked in a traditional cast iron pot. The goose turns golden brown with authentic flavour; the meat is tender enough to fall off the bone, aromatic but not greasy, leaving a lingering aftertaste.
Raw Materials
10kg farm-raised fat goose
Seasonings
Goose fat, broad bean paste, shredded green onions, minced ginger, crushed red chili, ground prickly ash, soybean oil, chopped coriander, clean water
Cooking Steps
- Slaughter and clean the fat goose, then cut into large chunks of 7–9 centimetres.
- Pour goose fat into a wok, stir-fry all seasonings until fragrant, add goose chunks and stir-fry over low heat. Pour in proper clean water and bring to a boil, then transfer everything into a large cast iron pot.
- Fire the large cast iron pot with firewood for a stronger rustic flavour. Simmer the goose meat slowly over low heat until 90% cooked, then turn off the heat and soak the goose in the original soup to fully absorb the flavours.
- Heat goose fat to 60% heat, deep-fry the goose chunks until crispy outside and tender inside, then sprinkle with coriander and sesame seeds before serving.
Cooking Tips
- Ingredient Selection: Choose farm-raised fat geese aged 1 to 1.5 years old to guarantee superior taste and tender meat.
- Braising: Use a large cast iron pot and firewood for preliminary cooking, and maintain gentle heat to let the goose fully absorb seasonings and release the unique aroma of cast iron.
- Deep-Frying: Goose fat delivers a special rich flavour for frying. Salad oil or peanut oil can be alternatives, yet they cannot match goose fat in texture and colour.
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