Classic braised pork
Speaking of the northeast, you must eat pot-wrapped meat, take a bite, it is tender and sweet outside, sour and sour, and the taste is classic and authentic enough ~
La wa rou Xiang
I have eaten pot-stewed meat, but do you know that pot-stewed meat has a brother named lava meat fragrance?
It is said that spicy tile meat is one of the specialties of 182 1 Fuchunyuan restaurant in Jilin Province. Once popular in the northeast, it tastes sour and sweet, slightly hotter than pot-wrapped meat. Slices of meat are thinner and bigger. After frying, it looks like a tile and tastes like a thief, hence the name spicy tile meat flavor.
Stewed mushrooms with chicken
Stewed mushrooms with chicken is a classic northeast dish. It is a kind of chicken that has never been hybridized and optimized, and has been raised by natural foraging or roughage for a long time. With potatoes, russula, vermicelli and other ingredients, northeast pot-stewed.
Once out of the pot, the appearance is rosy, the chicken is rich in flavor, soft and smooth; Russula is also soft and delicious, and the vermicelli is full of soup. A bite is a sense of satisfaction!
Stewed pork with blood sausage
"Northeasters love to eat pickled cabbage and blood sausage, and everyone is happy to dance yangko ..." Blood sausage is indispensable for new year's goods in Northeast China, and killing pork dishes in the pot next year will solve the problem ~
The black land in the northeast is rich in soybeans, and the industrious and intelligent people in the northeast have also derived a series of delicious foods around soybeans, such as sweet noodle sauce, bean paste, soy sauce and so on. The pork spine cooked with these seasonings is a delicious food that can soothe the taste buds of the northeast people.
A whole spine, 30-40 kg, is slowly stewed with water and sauce that has not crossed the spine until the soup is thick, the color is brown and red, and the meat is fragrant, so that the sauce spine in the northeast is ready. Eating instead of chopsticks, authentic, is the correct way to open the spine of Northeast sauce. The spine is tender, soft and rotten, and the thick sauce flavor makes the spine salty and delicious, which is very satisfying.