One is sauce bone, sauce beef, sauce mutton and so on. This kind of food generally highlights the meat and sauce flavor. The biggest feature is that

Soy sauce has a faint fragrance, and no other ingredients are added. It tastes like the cooked ingredients, which is more natural.

This dish seems to be mainly steamed in taste, but it is also more technical, and it is too greasy if it is not cooked well. Wherein, the sauce skeleton 1

Cavity bone is generally selected. Besides eating the meat on the surface, the bone marrow inside and the tendons outside taste better. Another dish is Beijing sauce.

What kind of sweet sauce (different from this kind of soy sauce) is used? Either put it in shredded pork or dip the prepared ingredients in Beijing sauce and roll.

Eat it in cabbage, or in dough, or in bean skin. This dish has the sweetness of Beijing sauce, the fragrance of ingredients and the clearness of dishes.

Two, chicken stewed mushrooms (tender chicken and hazelnut mushrooms), pork stewed vermicelli, beef radish, stewed beans, kill pig dishes, East

Beidun and so on. The main feature of this food is "stew", crispy and delicious, served with vermicelli and cabbage.

about

Taste, the general color looks brown. Some also use sauerkraut as an ingredient, or have a strong vinegar flavor.

Third, face-lifting in Northeast China. Northeast aspic is very refreshing, and some also put Chili oil and garlic powder. Different from Xi 'an cold rice noodles

Features: the appearance is thinner and more transparent, the taste is smooth, delicate and moist, and occasionally there is a little onion fragrance.

Fourth, a bumper harvest. When I first ordered this dish, I was full of expectation and imagination. As a result, a large plate of washing came up.

Clean lettuce can't help but be moved. No wonder the contents of the bumper harvest are green onions, cucumbers, Chinese cabbage and white radish.

All the red, green and green ones look good, and a small dish of sauce and bean skin is wrapped in vegetables.

Five, stir-fried meat with green onions. Fried potatoes with vinegar. Sauerkraut and shredded sweet potato. I prefer these stir-fried dishes. They are big.

verdant

Fried meat is a bit like onion fried meat, with a little sweetness in the sticky taste. The vinegar baked potato is raw, so it tastes good.

It's crisp. Drawn sweet potato is the last dish in every restaurant, and a dish popular with girls is also easy to get fat.

A dish!

Generally speaking, Northeast cuisine is said to have originated from Shandong cuisine, featuring pickles and pickles, which are heavy, salty and eaten too much.

It's also easy to get bored. Food is like a person, a thick-line northeast dish, not rigidly attached to details, quite like a thick-line northeast person. some people

I don't like it because it is not exquisite enough; Some people like it because it is more natural. As mentioned above, I suggest you try ~ ~ ~ ~ ~

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Homemade blood sausage

Raw materials: pig blood, sausage.

Practice: Pig blood was mixed with more than ten kinds of medicinal materials and made by irrigation.

Features: Soft and tender, with lung-clearing and health-care effects, delicate and heat-clearing.

Big stick bone with sauce

Ingredients: selected pig bones, miso soup has a history of more than 20 years.

Practice: make a sauce.

Features: Fat but not greasy, with strong sauce flavor.

Leek dumplings

Ingredients: tender leek, fresh eggs and special flour.

Practice: frying

Features: Beautiful appearance and fragrant taste.

sticky bean bun

There is an ancient legend that when the weather is very cold, there is a saying (in the cold winter, the chin is frozen off), and you can get it by eating sticky bean bags.

Practice: Rhubarb rice is cooked in Mi Dou in the northeast and eaten in a bag.

Features: tender, smooth and sweet.

Roasted deer tendon with pine nuts

Ingredients: This dish is made of sika deer tendons and pine nuts in Daxing 'anling.

Practice: soak the deer tendon for more than four hours and fire.

Features: ruddy color, soft and tender deer tendon, with the effect of strengthening tendons and bones.

Stir-fried yellow melon with Huazi milk

Raw materials: Wild vegetables collected in Changbai Mountain have been proved to be edible for a long time through functional experiments.

Has the effects of clearing away heat and toxic materials, preventing cancer, calming nerves, regulating immunity and protecting health.

Practice: cooking method, stir-fry.

Jiachuan casserole chicken

The raw materials of this dish are collected from stupid chickens in northeast farmers. After three generations of cooking in the Han family, more than 30 kinds of precious medicinal materials have been handed down from generation to generation. Stew for more than five hours.

Features: the entrance is fresh and tender, full of flavor and fragrant in the mouth.

Pot meat

Pot-wrapped meat is a dish originated from the Northeast Meat Skimming Festival, but now it is a piece of meat, which is wrapped in potato starch and fried in oil, so it is also called "pot-wrapped meat", which is crisp and sour on the outside and tender on the inside.