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Sausage with garlic paste is a special food in Northeast China. In the past, blood sausage was used by Manchu and Xibe nationalities in Northeast China to worship ancestors and gods, and it was a home-cooked dish in Northeast China. Made of pig blood. The production process is roughly as follows: wash the pig small intestine repeatedly with salt, tie one end with a thread, and pour in fresh pig blood, salt, pepper and so on. Enter the intestine from the other end and cook with strong fire.
Sausage with garlic paste is a dish made by blood sausage alone. It's simple. Cut the blood sausage into pieces, steam it in a pot and dip it in garlic paste to eat. Blood sausage is rich in flavor, unique in taste, fresh and refreshing, fragrant but not greasy, and has a strong garlic flavor. This is a dish that many people like.
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Pickled vegetables give northeast people a bowl of big sauce, which can be dipped all over the world. Although this is a bit exaggerated, the northeast people have a special liking for pickles, which can't be separated all year round. Use dried tofu to wrap green onions or cucumbers, all kinds of vegetables, dip in Northeast soy sauce, or dip it alone, which is fragrant and refreshing, pure natural and green.
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Fried fat sausage is made by cleaning fat sausage, cooking it and frying it. It is an appetizer that the older generation is very proud of.
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Fried liver tip is made of pig liver slices. Pork liver is fresh, tender and delicious, and it is a home-cooked dish suitable for all ages. It is also one of the necessary points for the older generation to drink in restaurants.