1980中国东北名菜地三鲜1980s Di San Xian (Three Earthly Treasures), Famous Dish of Northeast China

地三鲜是中国东北的一道经典家常菜，源自于中国古代立夏时尝三鲜的习俗。土豆、茄子、青椒为东北土地上最常见的三种时令蔬菜。在农民丰收时，会把这三样食材制作也地三鲜这道菜来尝鲜，这也是“地三鲜”菜名的由来。传统制作是将土豆、茄子、青椒切成滚刀块滑油，再用蒜末、大葱末、酱油、蚝油、糖、盐等调味料与三鲜食材混合炒制，在起锅时，用土豆淀粉勾薄芡再装入盘中。菜品色泽油亮，口味咸鲜，口感外酥内嫩，在中国各地都颇受欢迎。

Di San Xian (Three Earthly Treasures) is a classic home-style dish from Northeast China, originating from the ancient Chinese custom of tasting three fresh foods at the Beginning of Summer. Potatoes, eggplants, and green bell peppers are the three most common seasonal vegetables on the land of the Northeast. During a bountiful harvest, farmers will use these three ingredients to prepare this dish of Di San Xian to enjoy their fresh flavors, which is also the origin of the dish's name. The traditional preparation involves cutting the potatoes, eggplants, and green bell peppers into irregular blocks and briefly frying them in oil. Then, seasonings such as minced garlic, minced scallions, soy sauce, oyster sauce, sugar, and salt are mixed and stir-fried with the three fresh ingredients. Just before taking it out of the wok, a thin slurry of potato starch is added to thicken the sauce, and then the dish is transferred to a plate. The dish features a shiny and oily appearance, a savory and fresh flavor, and a texture that is crispy on the outside and tender on the inside. It is quite popular in all regions across China.