1, braised goose
Every snow season, when southerners are still amazed at the white world wrapped in white, the northeast people are already humming songs around the fire resistance and eating goose in iron pots. Goose stew in iron pot is a classic program on the dining table of the northeast people, which is comparable to the unforgettable night of the Spring Festival Evening. Every snowy season, when it is freezing, grandma will kill the goose and stew it in a big pot. The more stewed the goose, the better it smells. It is a childhood memory that everyone in Northeast China has.
After a long period of stewing, the goose meat is thoroughly salty, soft, rotten and deboned, mixed with the original mellow flavor of goose meat. When chewing slowly, it is released between the lips and teeth, and the fragrance is overflowing. It is very delicious with tortillas.
Demoli stewed fish
Desmolly stewed fish originated in Russia, and then spread to the northeast by virtue of its unique geographical location. In the cold weather in the northeast, the growth cycle of Desmolly fish is virtually increased, which makes Desmolly fish grow very big enough for a family to eat. Stewed with tofu, seasoned with soy sauce and bean paste made from soybeans, a specialty of Northeast Black Land. This is the original stewed fish in Northeast Demery.
Desmolly stewed fish has a history of hundreds of years, and it is also called Chai Fish in Northeast China. Tofu is tender and fish is delicious. With the salty taste of special bean paste, the fish is crisp, tender, salty and sweet. Simple to make, nutritious and delicious.