Northeast China is a place with cold weather and simple folk customs.
There are naturally many delicacies in the Northeast. Speaking of Northeastern cuisine, everyone can definitely think of pot-wrapped meat , braised sauerkraut .
In the impression of outsiders, Northeastern cuisine gives the impression that it is large and delicious. In fact, there are many delicious foods in the Northeast.
Jiang Dagu
The first type is Jang Dagu, it can be said that the sauced bone in the northeast has an appetite, and the sauced bone in the northeast can be regarded as a dish and a snack at the same time, and it is very popular in the northeast. people's likes.
The sauce from the northeast comes out, the meat is soft and blue, and very tender, and it has a strong fragrance, just the kind of pure meat fragrance, without the feeling of any essence, and the sauce in the northeast The bone is very affordable. It's full of meat in one bite. It's super delicious. I really love it!
garlic blood sausage
As soon as the name blood sausage is heard, many southerners cannot accept it. Blood sausage is rarely seen in the south, but it is common in the north, and the Northeast people love it deeply.
It is actually pouring pig blood into the casing , and then cutting it into small pieces to eat. The Northeastern people's favorite is the tender blood sausage. After the blood sausage is cooked, it can be eaten directly with garlic paste. , if you go to the Northeast and want to try it, don't forget to bring garlic paste!
Northeast specialty farm sauerkraut
As the saying goes, "radish and vegetables have their own love", which is also reflected in people's understanding of sauerkraut.
When it comes to pickled cabbage, I don't know how many people will have the familiar phrase in their minds: "Cuihua, serve pickled cabbage!" It is precisely because of this sentence that most people's inherent impression of pickled cabbage is left in the northeast of On top of sauerkraut .
It is undeniable that the color is white. The Northeast sauerkraut pickled with whole Chinese cabbage is very delicious and slightly sour in taste. Immediately aroused people's taste buds, and they didn't want to wait for a moment, so they wanted to empty the whole plate of dishes.
Pot Bao Meat
Pot Bao Rou, formerly known as Guo Bao Rou, is a Northeastern dish that was created during the Guangxu period by the chef Zheng Xingwen of Du Xueying, the governor of Daotai Prefecture in Harbin.
Pork bun is to marinate sliced pork tenderloin for flavor, wrap it in frying paste, fry it until golden brown, pick it up, and then stir-fry it to thicken it. The cooked pot meat is golden in color and tastes sweet and sour.
Di Sanxian
Di Sanxian is a very distinctive traditional home-cooked dish in Northeast China. It uses three kinds of seasonal fresh ingredients: eggplant, potato and green pepper to match.
Not only in the fresh and strong taste and natural green ingredients, but also in the nutrition that it covers a variety of ingredients, making three very ordinary vegetables into delicious dishes.
Fish stewed in iron potPieces
This dish is a big dish that fully reflects the bold and straightforward character of the Northeasterners. The large dark wood pot is stewed with miscellaneous fish, and the iron pot is surrounded by golden tortillas.
The lower end of the cake is dipped in the mellow fish soup, and the upper end is also filled with crunchy, mushy crumbs. It is so beautiful to take a bite!
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