Heilongjiang people pay attention to killing pig dishes. Pig-killing dishes should be accompanied by 16 kinds of side dishes, so as to really taste. This 1 side dish is. White water bitter sausage dipped in garlic paste, bitter sausage cooked chewy. Coupled with the thick garlic fragrance, it is this pure bitterness. The second course is to tear down the flesh and blood. This is the most fragrant and tender piece of meat on the pig. Longjiang people can't bear to destroy the original delicacy with heavy ingredients. Boil it in white water and dip it in garlic paste.
The third course is fat sausage. Take a bite. It smells good.
The fourth course is pork tongue with sauce. The fifth course is spicy fried pork heart.
The sixth course is pig's arch mouth, and the seventh course is pig's ears.
The eighth course is pig brain, and the ninth course is pig tail. 10' s dish is shredded pork liver. Cooked pork liver cannot be cut with a knife. Cutting with a knife will spoil its taste. You must break it with your hands. It's delicious to break pork liver with your hands.
10 dish is fried kidney flower. 1 1' s dish is pork tripe with sauce. 12 of the dishes are fried pork lungs.
13 course is to protect the heart. 14 of the dishes are pork chops. 15 course is pig bone. 16' s dish is roast pork noodles.
Side dishes are served, and the main white meat and blood sausage are added together 18 course. These eighteen dishes are also very particular, from beginning to end, from the inside out, eating the taste of whole pigs.
Another detail that can't be ignored is stewed sauerkraut, which should be pickled just right. Cutting sauerkraut also pays attention to time. A vegetable leaf is directly cut in the hands of ordinary people, but an expert can directly cut it into four thin pieces. Although filling blood sausage is very simple, you should pay attention to the temperature when cooking blood sausage. Cooking time is long, it is not delicious when it is old, and it is short, too tender and not shaped, so time is very important, and heat is very important. When cooking pig-killing dishes, you should first cook the white meat, take out the cooked meat and cut it into pieces, then put the sauerkraut in the pot, and then put it into the blood sausage after the soup is boiled. At this time, the room is full of incense and meat dishes, and your mouth is watering. The charm of friends who love meat coming to Heilongjiang often makes you eat enough pork dishes at once.
Why do so many people like to travel now? In fact, now everyone travels not only to see the local scenery, but also to have delicious food comparable to the scenery. Traveling in different places, you can see different scenery and eat local specialties. Various specialties should be the first driving force of tourism.
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In different places, due to different local traditional cultures, different dietary customs have been brought. Many local specialties need local raw materials to make. But in Heilongjiang area, everyone only saw its beautiful scenery. People don't know much about local specialties. If you don't know how to travel to Heilongjiang now, you will lose a lot.
The first kind: Harbin sausage. Traveling to Harbin, the most classic food in this city is Harbin sausage. There was no such snack in Harbin a long time ago. Since this snack was introduced into Harbin from Russia, it has swept the whole Harbin. Food sausage is smoked, and the classic sausage flavor lies in the burnt smell after smoking.
The second one: killing pig dishes. This dish is also a famous dish in Heilongjiang, but the locals in Heilongjiang don't call it "killing pigs". But in the name of stewed sauerkraut. And it is said that this dish is not afraid of leftovers, and the hotter it is, the better it tastes.
The third one: roast cold noodles. The last one is the familiar roasted cold noodles. I believe everyone has eaten this delicious food. However, in the past, there were various ways to bake cold noodles in Heilongjiang. In the past, frying and iron plates were common, but now they are all fried in pieces, and the old ones are gone.
Fourth: Daqing pit roast. This dish is said to come from the countryside of Heilongjiang Province. Locals dig pits or fields to smoke and bake food until it is cooked. At present, Daqing pit baking is a method of putting all kinds of seasonings, wrapping them directly with tin foil, then smearing yellow mud and baking them at a certain temperature.
I kill pigs in the countryside. Do you think I've eaten?
In the past, our pig-killing dishes were not so particular, as if they were pig small intestine, pig blood, pig liver and trough head meat. If cooked well, they will be delicious. My favorite thing when I was a child was to kill pigs.