1. Sauce skeleton, sauce beef, sauce lamb, etc. This type of dish usually has a more prominent aroma of meat and soy sauce. The biggest feature is the light aroma of soy sauce. Without adding more ingredients, the ingredients taste exactly as they are cooked. Compared with true color.

This kind of dish seems to be mainly steamed from the taste, but it also pays attention to technology. If it is not cooked well, it will be too greasy. Among them, cavity bone is generally used as the sauce skeleton. In addition to eating the meat on the surface, the bone marrow inside and the tendons outside taste better. There is also a type of dish called Beijing Sauce.

It uses a sweet sauce (different from this kind of soy sauce). It is either placed in the shredded pork or the prepared ingredients are dipped in Beijing Sauce. Roll

Eat inside cabbage or dough or bean skin. This dish has the sweetness of Beijing sauce, the fragrance of ingredients and the refreshing taste of green vegetables.

2. Chicken stewed with mushrooms (young chicken and mountain hazelnut mushrooms), pork stewed with vermicelli, beef blunt radish, beans stewed, butchered vegetables, eastern

stewed northern stew, etc. wait. This type of dish is mainly characterized by "stew". The stewed meat vegetables are crispy and fragrant, and are served with vermicelli and cabbage. The taste is

and the color generally looks like brown. Some also add sauerkraut as an ingredient, or have a strong vinegar flavor.

3. Northeastern facelift. Northeastern aspic. It's more refreshing, and some also add chili oil and minced garlic. What makes it different from Xi'an Liangpi:

It is thinner and more transparent in appearance, more delicate and warm in taste, and sometimes has a hint of green onions.

4. A bumper harvest. When I ordered this dish for the first time, I was full of expectations and imagination. As a result, a large plate of washed lettuce came out, which made me laugh. The contents of the harvest are no doubt green onions, cucumbers, cabbage, white radish, etc.

The red and green ones are very beautiful, and they come with a small plate of sauce and bean curds wrapped around the vegetables.

5. Fried meat with green onions. Vinegar braised potato shreds. Shredded sweet potatoes. Sauerkraut shredded pork. I still like to eat these stir-fried dishes. Large

Onion

Stir-fried meat is a bit similar to onion stir-fried meat, with a sticky texture with a hint of sweetness. Vinegar-stewed potatoes are relatively raw, so they taste crisper. Shredded sweet potato is the last dish served in every restaurant. It is a dish that is more popular among girls~~~~~It is also a dish that makes people gain weight easily

Oh!

In general, Northeastern cuisine is said to originate from Shandong cuisine, with pickles, pickles, etc. as its main features. It has a strong taste and is salty. If you eat too much, you will get bored easily.

. The food is like the people, the Northeastern cuisine with thick outlines is not stick to the details, quite like the Northeastern people with rough outlines. Some people

don't like it because it's not refined enough; some people like it because it's more natural. The introduction is as above, it is recommended to try~~~~~~~~

~

Homemade blood sausage

Ingredients: pig blood, open intestines

Method: Pig blood and more than ten kinds of medicinal materials are blended and brewed

Features: soft and tender, clearing the lungs and health-care effect, exquisite heat

Big stick bones in sauce

Ingredients: Selected pig bones, the sauce soup has a history of more than 20 years

Method: Made from sauce

Features: Fat but not greasy, sauce Strong fragrance

Leek box

Ingredients: young leeks, fresh eggs, special flour

Method: fried

Features: beautiful appearance , delicious taste

Sticky bean buns

In ancient times, there was a legend that when the weather was very cold, there was a saying (in the twelfth lunar month of winter, your chin will fall off due to the cold), so you can eat sticky bean buns with dip. superior.

Method: Use large yellow rice as skin, Northeastern rice beans as stuffing, and wrap it up

Features: Tender, smooth, and sweet

Roasted Deer with Pine Nuts Tendon

Ingredients: This dish is made from sika deer tendons and pine nuts from Daxinganling Mountains

Method: Soak the deer tendons for more than four hours and bake them

Features : Red in color, soft and tender deer tendons, has the effect of strengthening muscles and bones

Laziru stir-fried cucumbers

Ingredients: Wild vegetables collected from Changbai Mountain, functional experiments have proven that long-term Edible,

It has the functions of clearing away heat and detoxifying, preventing cancer, calming the nerves, regulating immunity, and providing health care.

Method: Cooking method, stir-fried

Family Casserole Chicken

The raw materials of this dish are collected from farm chickens in Northeast China, and have been cooked by three generations of the Han family There are more than 30 kinds of precious herbs based on family traditions. Simmer for more than five hours.

Features: fresh and tender, rich flavor, and fragrant in the mouth

Guobaorou

Guobaorou is a dish derived from the pork belly in Northeast China. It's just that now it's meat slices, coated with starch made from potatoes and fried in oil, so it's also called "pot fried pork". It's crispy on the outside, sweet and sour, and tender on the inside.