If you travel to the northeast, you must also want to taste the local specialties. Recommend some of the most popular northeast specialties. Try it when you come to travel.
1, stewed mushrooms with chicken
Ingredients: chicken, mushrooms, vermicelli.
There is a folk proverb circulating in the land of Northeast China, "When an uncle enters the door, the chicken has no soul". That is to say, the newly-married daughter goes home with her husband, and the home is basically stewed chicken with mushrooms, which means that this dish is a delicacy for entertaining VIPs in Heilongjiang and one of the four traditional stews in Heilongjiang.
2. Desmolly stewed fish
Ingredients: carp or grass carp, catfish, crucian carp, vermicelli and tofu.
It is produced in Demoli Village, Yihantong Township, founder county, a suburb of Harbin, with a history of 100 years. In the early 1980s, an old couple in the village opened a small restaurant by the roadside, stewed local live carp with tofu and vermicelli, and entertained passers-by who stopped on the road. It's delicious, but it doesn't lose the boldness of Northeast cuisine. The practice of cooking spread like wildfire, and entering the city is for elegance.
3. The third line
Ingredients: eggplant, potato and green pepper.
4, pot meat
Ingredients: tenderloin and lean meat There are two flavors, one is sweet and sour, and the other is salty. The main difference is the juice.
5. Stewed vermicelli with pork
Ingredients: fresh pork, vermicelli, and optionally Chinese cabbage.
6, farmhouse iron pot stewed fish
Raw materials: fresh carp, potatoes, eggplant and other vegetables. The main feature is to stew fish with a wood-burning farm stove.
7, kill pig dish series
Ingredients: fresh fat pork, pig blood, pig liver, pig large intestine, white tofu and sauerkraut.
Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. Cut the bloody neck of the freshly killed pig into large pieces and cook it, then cut it into large pieces and put it in the pot. Then put the processed dried cabbage in while cooking. After the carrion is cooked, pour the blood sausage into the pot and cook it. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined. Of course, the hotter this dish is, the better it tastes.