In Jiangxi Province, where I am now, the most representative specialty dish is probably called Jiujiang fish. But my own hometown has only one specialty, and that's an authentic northeastern dish of pork stewed with vermicelli, all kinds of stew.

Jiujiang fish block, is I came to Jiangxi Province, eat the first dish. This dish, I do not know how to evaluate, but I only know that it has very few thorns, and the taste is good, the price is still very low, and not like the stinky Mandarin fish in Huangshan, the taste is quite unacceptable, the price is also quite shocking to the eye.

Probably eat so Jiujiang fish block as long as the twenty or so dollars or so, and the taste can be quite although not what is too characteristic of the food, but she can definitely represent the local diet, that is, the local people very much like to eat fish and fish practices have a variety of things, except that this is a dish is written with the local name of the dish, so I think that she belongs to the most characteristic of a dish.

But for us in the big Northeast to speak of the most distinctive dishes, simply too much, can be summarized in the dish is really too much. For example, my best pork stewed vermicelli. This dish looks like, no matter what restaurant to do can not do? It's not that luxurious, it doesn't have that high class feel to it at all, but it's unbelievably delicious. There are only three kinds of vegetables in it, pork, cabbage, and vermicelli they are fused together, that kind of salty taste, that kind of natural flavor, meat inside the taste of vegetables, and cabbage and vermicelli and stood full of the flavor of the meat juice.

While this dish is unimpressive, its flavor is definitely not worse than any of the dishes on the tip of the tongue, because this is the Northeast, to the winter must eat a dish, but also one of our favorite dishes.

Another dish that is, the practice of this sauerkraut actually has a lot of the most common is the stew stew method generally people like to use a large pig bone, simmering a pot of bone broth, care about a piece of meat, with the broth and then go to the stew sauerkraut, and then the sauerkraut out of the pot later, put some blood sausage. So this dish is also good, do a dish 70 can do relatively good-looking a little bit of it, because he was made with a casserole, casserole, on top of a few slices of good-looking blood sausage, which has a lot of meat, is simply delicious on earth.