1, braised goose
Goose stew in iron pot is a famous dish in Northeast China and a special food in Changchun. Its ingredients are mainly goose, onion, beer, ginger, onion and so on. It is cooked by traditional production technology. The finished product is golden in color and pure in taste.
2, sauce bone
Sauced bone is a traditional dish in Northeast China and a special food in Changchun. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. These raw materials have a common feature, that is, they can withstand long-term stewing, and the meat quality will not become firewood or die. Among them, pig spine is the most popular, because it tastes softest after stewing, and it is more interesting to chew.
3. Braised eggplant with potatoes
Stewed eggplant with potatoes is an authentic northeast dish and a special food in Changchun. The main ingredients are a tomato, a handful of minced meat, two or three potatoes, two eggplants, a chive, ham, lobster sauce, sesame oil and salt. Its manufacturing process is very simple. The finished product is salty, fragrant, soft but not greasy, nutritious and appetizing.
4. Drawn sweet potato
Latin sweet potato is a traditional Han dish made of sweet potato, sugar, oil and other ingredients, and it is also a classic dessert in Changchun. Hot sweet potato is golden in color, continuous in filar silk, sweet and delicious, crisp in mouth and fragrant after eating. In Northeast China, almost every restaurant has a dish of shredded sweet potatoes, which is very popular with adults and children on New Year's Eve, family gatherings and banquets.
5. Meat part
Yourou Duan, a traditional dish in Northeast China, is also a home-cooked dish in Changchun. The main ingredients of the fried meat section are pork tenderloin and green pepper, and the auxiliary materials are oil, salt, soy sauce, garlic and carrots. Its production method is simple, and the finished product is crisp outside and tender inside, salty and delicious, which is deeply loved by the people. Pot-wrapped meat, which originated from the meat skimming section, is a classic in Northeast cuisine.