A list of northeast specialties (a list of eight famous dishes in Northeast China? )

First, the colorful thin face is a cold dish, named after its raw materials have five colors.

Although it is a cold dish, this dish often uses tenderloin, which is still very distinctive.

In addition to thin face, side dishes usually use cucumbers, carrots, fungus, eggs and so on. The taste is sour, sweet, salty and spicy, and the thin face has a strong taste, which makes it full and refreshing.

Second, pot meat pot meat is a must-have dish to go to the Northeast Restaurant. This dish is golden in color, sweet and sour in taste, fresh and tender in taste, and is deeply loved by men, women and children.

Pot-wrapped pork is generally made of pork tenderloin, sliced, pickled and flavored, then wrapped in deep-fried pulp, fried in a pot until golden and crisp, taken out, then stirred and flavored in a pot, and thickened.

Authentic braised pork can be said to be "on the floor", which is very crisp and will not soften when it is cooled.

Thirdly, there was a custom of "tasting the three delicacies" in the long summer solar terms in ancient China. In ancient times, the three delicacies were divided into three kinds: the ground, the tree and the water.

Sanxian refers to seasonal vegetables, amaranth, yuanmai and broad beans at that time.

The three kinds of fresh vegetables in the northeast have evolved into potatoes, eggplant and peppers. When these three kinds of seasonal vegetables are fried together, the softness of potatoes, the softness of eggplant and the crispness of peppers are superimposed to create the best flavor.

4. Zanthoxylum bungeanum dried bean curd and Zanthoxylum bungeanum bean skin are very common home-cooked dishes. I believe few people know that it is actually a special dish in Northeast China.

Because the northeast is rich in soybeans, the dried tofu is thin and chewy, cut into strips or slices, fried quickly with pointed peppers, and thickened with starch. It tastes soft and chewy, and tastes spicy and palatable. It is one of the more popular dishes in Northeast China, and authentic Northeast restaurants will also have this dish.

Molly's stewed fish is indispensable in the northeast restaurant, and Molly's stewed fish may not be eaten in every northeast restaurant, which can best reflect the authenticity of a northeast restaurant.

The word "Demoli" is a transliteration of Russian, which is the village of Demoli in Yihantong Township, founder county City, Heilongjiang Province.

Because this village is close to Songhua River, most of the villagers here make a living by fishing.

It is said that in the early 1980s, an old couple in the village opened a restaurant on the roadside to entertain passers-by.

They stewed local live carp with tofu and vermicelli, which was delicious. Slowly, this dish spread, and Molly's stewed fish became a characteristic representative of Northeast cuisine.

The first time I ate this dish, I went to a northeast restaurant with six colleagues from Northeast China. After eating it once, I remembered this dish.

6. Killing pig dishes Killing pig dishes was originally a stew made by the northeast people when they were about to kill pigs at the end of the year, which was very Chinese New Year. Of course, you can also eat pig-killing dishes now. Nowadays, the pig-killing dishes are constantly improved and the taste is more abundant. Generally, it is pork ribs, pork belly, blood sausage, pork liver and so on. They are all used. Of course, sauerkraut, frozen tofu and vermicelli are also indispensable.

This dish can especially reflect the boldness and boldness of Northeast cuisine. When eating this dish, don't forget to drink some soup first. It's sour and refreshing, and immediately makes you warm all over.

Seven, the stew in the northeast looks messy, but when you think about it, most of them are very simple, and many of them are matched together, stewed pork ribs with sauerkraut, stewed pork vermicelli, stewed pork beans and so on.

Of course, it is more complicated to stew a variety of ingredients together, which is this kind of "northeast stew". The common practice is to stew vegetables such as beans, potatoes, eggplant, green peppers and tomatoes with meat.

The combination of meat and vegetables is nutritious, delicious and fragrant.

8. Chicken Stewed Mushrooms Chicken Stewed Mushrooms is a very distinctive dish in Northeast stews. Stewed with chicken, mushrooms and vermicelli.

Chicken and mushrooms are high-protein ingredients. Stew together, not only delicious, but also nutritious, especially suitable for enjoying in cold winter.

The so-called hard dishes generally refer to dishes with very delicious meat and fish, and sometimes refer to dishes with high prices that can show their identity. In the north, it refers to high-value dishes that can't be eaten often, which generally means that VIPs attach importance to their guests' dishes. It is mentioned that eight Chinese cuisines _ 1 and stewed mushrooms with chicken are one of the representative dishes in Northeast China. Traditionally, mushrooms, chicken and vermicelli are added and simmered over high heat. It is said that Shandong people brought this dish to the northeast when they broke through Kanto. So this kind of stewed chicken with mushrooms is very popular in Northeast China and Shandong. This is a relatively light dish. Fresh chicken and smooth and delicious mushrooms are mixed and cooked for one hour, which gives off the fragrance inside and is rich in nutritional value. Real chicken and mushrooms are usually stewed in a large pot with wood, which is the best. It can be seen from this pot-stewed fish that people in many places cut the fish into small pieces first and then stew it in the pot, while the pot-stewed fish in the northeast is a big pot, which can stew several fish, pork and vermicelli at a time. This is a unique dish with northeast flavor, and it is the "four great stews in Northeast China".

The first stew, a famous dish in Northeast China, is fragrant and fleshy, pork belly is not greasy, the taste is melted, and the vermicelli is smooth and organized. 4. Northeast stew, this dish is made of potatoes, bones or pork belly, green peppers, eggplant, fungus and other materials in one pot, commonly known as "bumper harvest" or "Guandong cooking". Even if I eat for a while, the food will still be hot. _5. Stewed pork vermicelli with sauerkraut. Because the northeast is cold, take out the unique sauerkraut in the northeast, add pork belly and vermicelli, and stew pork with sauerkraut. This is a must-eat winter dish in Northeast China. The sour taste of sauerkraut can eliminate the greasy meat, and the soup is salty and delicious. _6. Shooting sculpture is a traditional famous product in Northeast China, and it is a home-cooked dish on the table of ordinary people. _7. Hot pot meat, dishes derived from slideways, classics of Northeast cuisine. The meat wrapped in the pot tastes sweet and sour, so it is used as a snack, put in the fried tenderloin and sprinkle with sweet and sour sauce, which will not be so greasy and increase appetite. The status of pot meat as the treasure of the northeast earthquake cannot be shaken! There are dry fried ridges and sweet and sour ridges in many places, which feel the same as the meat in the pot and taste the same, but the meat in the pot is a piece, and the sweet and sour ridges are blocks. 8. The pig-killing dish with annual flavor is the most famous hard dish eaten at the end of the year in many areas of Northeast China, and many people have heard or tasted it. The origin of this dish is to use all kinds of water from pigs after killing them in the early Spring Festival.

Northeast famous dishes

The first course: stewed mushroom with diced chicken, features: fresh and tender chicken, smooth and delicious! Northeast famous dishes

The second course: dried pepper beans, features: green and yellow, spicy and suitable! Northeast famous dishes

The third way: Di San Xian, features: rich taste, salty and sweet.

Northeast famous dishes

The fourth road: Northeast stew, features: a word fresh! Northeast famous dishes

Fifth: Pork stewed vermicelli, the soup is delicious, the vermicelli is meaty, the pork is tender but not greasy, and served with famous dishes in Northeast China.

Sixth: Baked eggplant in sauce, features: rich sauce flavor, super food! Northeast famous dishes

The seventh dish: soft fried tenderloin, which is characterized by soft skin, fragrant meat and golden color.

The eighth course: pork in pot, featuring a famous northeast dish with golden color, crisp outside and tender inside, sweet and sour taste.

The ninth way: the northeast face is thin, the color is crystal clear, soft and smooth, the taste is rich and the texture is delicate.

Track 10: Grilled meat section, featuring: fresh and tender meat, salty and fragrant ground delicacies, Chinese sauerkraut and blood sausage, stewed bean curd with cabbage, dried pepper bean curd, stewed eggs, egg sauce, northeast cold dishes, stewed vermicelli with mushrooms, stewed chicken with mushrooms, stewed northeast meat with mushrooms, pot roast, stewed goose with pork, colorful noodles, stewed fish with pickles, and Demoli.

Pepper dried bean curd; White meat and blood sausage; Pat cucumber with a pig's head; It is famous all over the country. It mainly combines the food culture of Han, Manchu, Mongolian and other ethnic groups, and absorbs some other ethnic groups and regions and even foreign food elements.

1, pot-wrapped meat.

2. Pork stewed vermicelli.

3. white meat and blood sausage. 4. kill pig dishes. 5. Northeast stew. 6. Stewed mushroom with chicken. 7. the third fresh 8. Northeast big face lift. 1, stewed chicken with mushrooms, 2, stewed fish in iron pan, 3, stewed pork with vermicelli, 4, stewed pork with vermicelli in northeast China, 5, stewed pork with sauerkraut, 6, minced pork, 7, braised pork, 8, and pork-killing dishes.

Ten famous dishes in Northeast China

Pot-wrapped meat, formerly known as pot-fried meat, was created by the prefect of Harbin Daotai in Guangxu period and won the hand of the chef.

Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into one to meet the tastes of foreign guests.

Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot.

Di San Xian, a traditional dish in northeast China, is made of three seasonal fresh ingredients: eggplant, potato and green pepper.

Di San Xian is one of the classics in Northeast cuisine, and you can't get tired of eating it.

However, the most common practice of this dish is to put three ingredients in the oil pan, but for the sake of family health, it is necessary to minimize the oil content and preserve its flavor as much as possible.

Pig-killing dish was originally a stew that was eaten in rural areas of Northeast China when pigs were killed at the end of each year.

In many places in Northeast China, pig-killing dishes are set up all year round, which has formed a major feature of the Northeast diet.

Authentic "killing pigs" is the general name of a series of dishes composed of a variety of dishes.

Pork stewed vermicelli, one of the representatives of Northeast cuisine, is a unique flavor food in Northeast China and is also deeply loved by southerners.

He is also one of the "Four Stews in Northeast China".

The practices in different parts of Northeast China are also slightly different, and the names are also slightly different, but the delicious food is self-evident.

Stewed mushrooms in chicken-Stewed mushrooms in chicken is a kind of stew in Northeast China.

It is usually stewed with mushrooms, chicken and vermicelli.

Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and firm.

Stewed chicken with mushrooms has tender meat and high nutritional value.

It also appeared in a sketch "Not Bad Money" in the Spring Festival Evening, which was impressive.

September 18, 20 10, "Chinese Cuisine" was officially released, and "Chicken Stewed Mushroom" was rated as one of the top ten classic dishes in Liaoning.

Northeast stew-also known as bumper harvest-is a traditional dish in northeast China.

Vegetables such as beans, potatoes, eggplant, green peppers, tomatoes and fungus, which are called "hodgepodge", are stewed with meat until cooked.

Northeast stew is simple and easy to cook, with good meat quality, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China.

Sauced bone-made from pig thigh bone, has many health-preserving effects.

Its protein content is higher than that of milk powder, in which iron and sodium are much higher than that of fresh meat, and the content of calcium is far higher than that of other foods.

Drinking more bone soup can delay aging.

Old people often eat bone soup, which can not only effectively inhibit bone marrow aging, but also prevent osteoporosis.

Roast goose in pot-a famous dish in Northeast China, so there is a cloud in the poem: Goose, Goose, go to Xiang Tiange.

Pluck hair and boil water, stew goose in iron pot.

It is conceivable that the goose in iron pot is a delicious food that can be met but not sought after. It is a great regret in life not to taste the authentic northeast iron pot goose.

Demolis stewed fish-Demolis stewed fish has a history of 100 years. The word "De Moli" is transliterated in Russian, which is De Moli Village, Yihantong Township, founder county City, Heilongjiang Province.

Because the north of the village is close to Songhua River, the villagers here mainly live by fishing.

Face-lifting in Northeast China is a famous snack in Northeast China, also known as Face-lifting, Face-lifting in Northeast China, Face-lifting in Northeast China and Face-lifting in Water. The main ingredients of northeast cold noodles are minced pork, thin face, cucumber, carrot, green pepper, bean curd skin, sesame sauce, Chili oil, monosodium glutamate, vinegar, garlic paste and salt.