Every winter, many friends from out of town want to go to the Northeast to have a "snow addiction", see the large ice sculptures, rime, and experience the natural hot springs of Changbai Mountain and the local customs, and of course Don't miss its specialties. Northeastern cuisine is also called Guandong cuisine. Due to the unified natural and cultural environment of the three Northeastern provinces, the food culture of the three Northeastern provinces is also very similar. Therefore, the dishes of Heilongjiang Province, Jilin Province and Liaoning Province are collectively called Northeastern cuisine. Although Northeastern cuisine is not as refined as southern cuisine, it is based on Manchu cuisine and combines the advantages of Shandong cuisine, Beijing cuisine and other local cuisines. It has distinct salty and sweet tastes and is rich in flavor, just like the bold character of Northeastern people. So what should you eat if you go to Heilongjiang, Jilin, or Liaoning? You can’t miss these 10 Northeastern dishes, all of them are Northeastern.

Guobaorou originated during the Guangxu period of the Qing Dynasty. Due to historical reasons, the founder Zheng Xingwen changed the traditional charred pork slices into sweet and sour, and named it "Guobaorou" according to the cooking method. However, The Russian words for "bao" and "bao" have the same pronunciation. Over time, the word "guobaorou" became known as "guobaorou". After the freshly cooked Guobao Pork is served to the table, your nose and tongue will taste the sweet and sour taste and the fresh aroma of pork at the same time. This compound flavor instantly fills your mouth and makes you feel addicted. After hundreds of years and several generations of modifications, the Guobao Pork has developed into several versions, such as Harbin's Sweet and Sour Guobao Pork, Liaoning's Potato Pork with Tomato Sauce, etc. No matter which version is chosen, it is the most delicious.

Eggplant, potatoes and peppers, these three ingredients are called the Three Musketeers in the Northeast. Among them, the most popular method is Di Sanxian. The key to making Di Sanxian is delicious in color and flavor lies in the "frying" skills of the person holding the spoon. Eggplant, potatoes and peppers, these three ingredients with different tastes and textures are fried separately, and the time required is different. After being fried and simply cooked, the finished dish is tangible, bright in color, and tastes amazing. Even if you only have one plate of ground and three delicacies when eating white rice, you can still eat two bowls of rice with relish.

There is an old saying in the Northeast: “The new chicken that comes to my uncle’s house scares the hell out of my soul.” It means that the highest courtesy for distinguished guests in the Northeast is to kill a chicken, so chicken stewed with mushrooms is a popular part of family banquets in Northeast China. One of the highest quality dishes. Mushroom in chicken stewed mushroom refers to a general term. Northeast is rich in natural resources and there are countless types of mushrooms, such as common red mushrooms, hazel mushrooms, straw mushrooms, oyster mushrooms, etc., but hazel mushrooms are the first choice. . The chicken stewed with mushrooms uses fresh chicken, paired with the best mountain mushrooms, and only requires a few spoons of Northeastern miso. Even without adding any freshness-enhancing agents, the stewed chicken stewed with mushrooms is delicious and delicious.

For the Northeastern people who enjoy winter the most, every winter they will use their own big iron pots to show off the "housekeeping skills" of the Northeastern people, stewing various ingredients into pots of delicious and warm dishes body stew. Among them, goose stewed in iron pot can be regarded as the hard dish in the stew. The nearly ten kilogram goose is cut into large pieces and stewed in a pot with potatoes, vermicelli, etc. The ingredients fully absorb the fat of the goose and become abnormally delicious. It's delicious, the goose meat is mellow and chewy, and it's super delicious with a few cornmeal pancakes on it. It's very suitable for eating in winter. If you are lucky enough to go to Northeast China, remember to try it.

The weather in the Northeast is cold, and stir-fry dishes will get cold soon after being cooked. To avoid this problem, Northeastern people love various stews. In addition to the common chicken stewed with mushrooms, iron pot stewed goose, etc., sauerkraut and pork stew with vermicelli is also one of the specialties of Northeast China. It uses home-pickled sauerkraut, plus fat and lean pork belly and potato vermicelli. After a period of stew, The flavors of the ingredients blend together, making it delicious and refreshing. It's really enjoyable.

Pig-killing vegetables were originally a kind of stew eaten when pigs were killed before the Chinese New Year in rural areas of Northeast China. They gradually evolved into the famous Northeastern dishes they are now. Pig-killing dishes actually do not refer to one specific dish, but a general name for a series of dishes made with pork, offal, pork bones, etc. It can also be said to be a small whole-pig feast. Generally speaking, blood sausage stewed with white meat and sauerkraut is a classic main dish among Northeastern pig-killing dishes. It is stewed in an iron pot on an earthen stove with a fragrant aroma. After the white meat and sauerkraut are cooked, add the whole blood sausage and continue slowly. After simmering, the aroma is fragrant and tempting after opening the lid. When it is served after it is cooked, it is usually a plate of white meat, a plate of sauerkraut, and a plate of blood sausage. You can also put the three in one into a large basin and serve it directly.

In the Northeast, the most common cooking method is "stew with sauce". Since the climate in the Northeast is relatively cold, this heavy-flavored method is the most appetizing, and the soul of this "stew with sauce" is Northeastern cuisine. of soybean paste. Soybean paste is not only suitable for stir-fries and stews, but it is also a rich and nutritious fast food even when eaten fresh with various vegetables.

Northeastern braised pork is also one of the specialties of Northeastern China. Cabbage hearts or green cabbage leaves are placed on the bottom of the bowl, which not only neutralizes the heaviness of the meat, but also enriches the taste and appearance of the dish. The pork belly is alternately fat and lean. , crystal clear, melts in your mouth, and tastes not greasy at all. If paired with a bowl of white rice, the aroma of the pork belly and the white rice will blend together, making people want to eat more.

Fish stew is a local dish found in various parts of Northeast China, but each place has its own stew method. The most famous one is Modley fish stew.

There is a village called Modli in the suburbs of Harbin, adjacent to the Songhua River in the north. In the early 1960s, a pair of old men from Modli Village opened a small restaurant on the roadside, serving fresh local carp, crucian carp, etc. with tofu. , wide noodles and stewed together, the taste is extremely delicious and memorable. Later, this fish stew method spread throughout the streets and gradually became one of the specialties of Northeast China. Northeastern people like to use soybean paste to add flavor to the frying pan, and use garlic as a starter when cooking fish. Modly's fish stew takes this flavor to the extreme. The soup is delicious and very tempting.

When you come to the Northeast, it’s natural to go to the bone restaurant to try the Northeast’s special delicacy - soy sauce bones. Some friends will say that if you want to chew bones, pork ribs must be number one. They are not greasy and easy to chew. Big bones have less meat and more bones. Why do the locals in Northeast China remember them so much? In fact, although Northeastern people are generous in eating, they also have a delicate side. For example, hairy crabs in the South use eight pieces of crab. Although it is time-consuming and troublesome to eat, it is delicious and fun at the same time. The same is true for the sauced bones.

Northeastern people stew stick bones, fan bones, etc. with Northeastern-specific soybean paste and other condiments. After they are cooked, the sauce is fragrant and mouth-watering. Compared with ribs, the greatest pleasure of chewing big bones is that you can use your hands and mouth together. Holding the big bone stick tightly with both hands, you can eat meat, gnaw tendons, and suck marrow all at once. It is really enjoyable.

"Northeastern random stew" is well-known in other provinces. Many people think that "stew" is the essence of it, but in fact it lies in this "messy". It does not mean just throwing everything at home into the pot and stewing it. Northeastern China The "stew" of vegetables is orderly and has certain rules. It is matched according to the formula of meat + vegetables. For example, in summer and autumn, meat is paired with seasonal vegetables, while in winter, all kinds of meat are stewed and dried. Vegetables, pickles and stored vegetables, with balanced meat and vegetables and comprehensive nutrition, fully reflect the wisdom of Northeastern people in life.