2, salted fish cake, salted fish cake is a characteristic traditional snack along the northern coast, belonging to Dalian cuisine in Shandong cuisine Jiaodong gang. Fresh marine fish are salted, dried in the sun, then put in an iron pot, put a little oil, and fried until the outside is burnt and tender, which has a unique taste with tortillas.
3. Pot-stewed pork slices (English name: Double Cooked Pork Slices), formerly known as pot-fried pork, is a northeast dish, which was initiated by Zheng Xingwen, chef of Harbin Daotai House in Guangxu period.
4. Di San Xian, "Di San Xian" is a very distinctive traditional home-cooked dish of the Han nationality in Northeast China. It uses three kinds of seasonal fresh ingredients, eggplant, potato and green pepper, which are not only rich in flavor, but also natural and green. It covers the nutrition of various ingredients better than it, and makes three common vegetables into fresh and delicious dishes.
5. Old pineapple meat, also called sweet and sour pork, is a traditional dish of Guangdong Han nationality and belongs to Cantonese cuisine. This dish tastes fresh and greasy, sweet and sour, and can stimulate appetite whether as a fruit or a dish.
6. Chinese hamburger is a traditional dish in Northeast China, which has the characteristics of crisp outside and tender inside and delicious taste. The finished product is crispy on the outside and tender on the inside, salty and delicious. The home-cooked food on the table of the people and the pot-wrapped meat derived from the meat stuffing cake are the classics in Northeast cuisine.
7. Pig-killing dish was originally a stew for killing pigs in rural areas of Northeast China every year near the end of the year. Many places in Northeast China have set up pig-killing dishes all the year round, which has formed a major feature of the Northeast diet. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the freshly killed pig blood into large pieces, cooked it, cut it into large pieces, put it in a pot, then put sauerkraut in it while cooking, and add water and seasoning to make it.
8. Northeast Face-lifting is a famous snack in Northeast China, also known as Face-lifting, Northeast Face-lifting, Northeast Big Face-lifting, Water Face-lifting and Northeast Cold Noodles (some places are called Northeast Cold Noodles, but Northeast Cold Noodles are actually another snack in Northeast China, which is misinformed).
9. Sauerkraut pork stewed vermicelli is to slice pork belly, stir-fry with sauerkraut, stew with water to make soup, and then add sweet potato vermicelli to cook until soft and rotten, that is, sauerkraut pork stewed vermicelli.
10, Chicken Stewed Mushroom, a northeast stew, is generally made of dried mushrooms, chicken and vermicelli. Hazelnut mushrooms can set off the fresh flavor of chicken and make the vermicelli smooth. Stewed chicken with mushrooms has tender meat and high nutritional value.
Extended content
Northeast cuisine refers to the cooking dishes in Northeast China, including Heilongjiang, Jilin, Liaoning, eastern Inner Mongolia and northeastern Hebei. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, full heat, rich flavor, strong color and fragrance, crisp and refreshing, and its cooking methods are good at frying, frying, roasting, steaming, stewing and sliding.