1, pot-stewed goose
Every snow season, when southerners are still amazed at the white world wrapped in white, the northeast people have been humming songs around the fire resistance and eating geese in iron pot. Goose stew in iron pot is a classic program on the dining table of the northeast people, which is comparable to the unforgettable night of the Spring Festival Evening. Every snowy season, when it is freezing, grandma will kill the goose and stew it in a cauldron. The more stewed the goose, the more fragrant it is. It is a childhood memory that every northeast person has.
After a long period of stewing, the goose meat is thoroughly savory, salty and fragrant, and the soft and rotten deboned taste is mixed with the original mellow flavor of the goose. It is released between the lips and teeth when it is slowly chewed, and it is full of fragrance, which is very delicious with corn cakes.
Demoli stewed fish
Desmolly stewed fish originated in Russia, and then spread to the northeast by virtue of its unique geographical location. Under the cold weather in the northeast, the growth cycle of Desmolly fish was invisibly increased, making Desmolly fish grow extremely large, enough for a family to eat. Stew it with tofu, and add soy sauce and bean paste made from soybeans, a specialty of Northeast Black Land, for simple seasoning. This is the original Demelli stewed fish in Northeast China.
Desmolly stewed fish has a history of hundreds of years, and it is also called firewood fish in the northeast. Tofu is tender and the fish is delicious. With the salty flavor of special bean paste, the fish is crisp, rotten, soft and tender, salty, sweet and delicious. Simple to make, nutritious and delicious.