White meat and blood sausage

White meat and blood sausage is one of the specialties in Northeast China. On the basis of following the original cooking techniques of this dish, Mohe people added a steaming process, that is, steaming the white meat for 20 minutes before stewing the meat. The white meat sausage made by this method has bright color and mellow taste. All restaurants in Mohe can eat this dish, and a casserole is probably 30 yuan.

Stewed mushrooms with chicken

Stewed mushrooms with chicken is one of the local dishes in Mohe. Because Mohe is close to the mountainous area, there are many kinds of mushrooms here, and they are all original. Generally used to stew chicken, fresh mushrooms are used in summer and dried mushrooms are used in winter. This dish is characterized by rich nutrition and salty taste, which can be eaten in all restaurants in Mohe. A casserole is almost the same as a 30-yuan one.

Stewed tofu with cod

Cod is one of the precious cold-water fish in Mohe specialty. Stewed tofu with it is nutritious. But this dish is seasonal. Cod is fatter in summer and autumn and can be eaten around 40 yuan. But when the river freezes in winter, cod is scarce, and there are fewer fish, so the price of vegetables will naturally be more expensive, almost like a casserole of 60 yuan.

Roasted pike

Dog fish is one of the cold-water fish in Mohe, especially in summer and autumn. Most locals eat braised pork and barbecue. In summer, there are many barbecue stalls in Mohe Arctic Village, and almost every family has this dish, which is delicious for a few dollars. Interested tourists can try it.

Fried cake

Fried cake is one of the local specialty snacks in Mohe. It is made of glutinous rice with bean stuffing in the middle and fried in an oil pan. It is characterized by sticky glutinous rice, rich bean flavor, soft taste and mellow taste. Usually 1 yuan can buy two or three. It can be eaten in the breakfast of small restaurants and stalls in Mohe, which is an essential local food.

Pot meat

Sweet and sour classic northeast dish. At the beginning of the 20th century, when Daotai Mansion hosted Afanasev, a railway official in the Middle East, chef Zheng Xingwen changed the taste of China's traditional "fried pork slices" according to the sweet and sour taste that Russians liked, and named it "fried pork slices" according to the cooking method. But later, Russian pronunciation was inaccurate and it gradually became "fried pork slices".