Stewed chicken with mushrooms is one of the most famous "big dishes" in Northeast China. Northeast mushroom stew chicken is cooked with hazelnut mushroom, stupid chicken and sweet potato vermicelli. Hazelnut mushroom is a very good edible fungus strain and a very precious wild delicacy. Hazelnut mushrooms taste soft and delicious. Hazelnut mushrooms and free-range chickens raised in farmhouses are cooked together, and the taste is very delicious and refreshing. Free-range chickens are particularly tight and chewy, and the soup is fragrant and delicious.

2, pot meat

Pot-wrapped meat is one of the most famous "big dishes" in Northeast China. There is this kind of braised pork every year during the Spring Festival, which is the favorite specialty food of women and children. Pork pot is to clean lean pork, slice it, dip it in wheat flour, put it in the pot and fry it until it is golden on both sides, and then pick it up. Add vegetable oil to the pot, add tomato sauce, sugar and rice vinegar, stir-fry evenly, then put into the pork pot, stir-fry twice, and plate. The taste of this crispy rice meat: fragrant, sweet, sour, tender outside and tender inside, delicious, especially delicious.

3. Stewed pork and cabbage vermicelli

Braised pork and cabbage vermicelli is one of the characteristics of Northeast China. Pork and cabbage stewed vermicelli is more suitable for autumn and winter. This dish is relatively simple, and it has soup and nutrition, which is quite good. The weather is getting colder. Eating this dish will make people feel hot all over. Wash pork and cabbage stewed vermicelli with fresh pork belly and cut into small pieces. Add vegetable oil to the pot, stir-fry the pork with oil, add the soaked sweet potato vermicelli and Chinese cabbage cut into small pieces, stir well, add edible salt, soy sauce and white pepper and cook until cooked. Pork and cabbage stewed vermicelli taste: salty and soft, especially delicious.

4. sauce bone

Sauced bone is a special food in Northeast China, which is made of pig thigh bone. The stick bone used for sauce stick bone must have meat stick bone and spinal cord. After the sauce bone is served, you have to slowly suck the spinal cord in the tube bone into your mouth with a plastic straw. It is fragrant and strong, and the spinal cord melts at the entrance, and the aroma is overflowing. Then I wore disposable gloves and gradually enjoyed the meat on the big bones, which was crisp, rotten and tender, with a strong sauce flavor.

5. Braised white meat

Roasted white meat, a special food in Northeast China, is mainly stewed with pork belly, northeast pickles and northeast potato vermicelli. Northeast kimchi is shredded and pork belly is cut into large pieces. This dish is not difficult to cook. The most important thing is raw materials. It is necessary to stew the authentic northeast kimchi and the authentic potato vermicelli together, so as to stew a mellow feeling. Northeast friends say that in winter, a person can eat a pot.