Pot meat
Pot meat is in the northeast, and it can definitely rank among the top. Too many people like to eat pot-stewed meat, which is the main course in all restaurants' menus. Pot-wrapped meat is a famous dish in Northeast China, but the practice in Northeast China is also different. There are sweet and sour ones and salty ones. Around Shenyang, braised pork is made of tomato sauce. Its color is bright red, sweet and sour, and its taste is crisp and tender. But we like to use sweet and sour juice and add a little refined salt, which belongs to a compound taste.
Shazhu cuisine
Kill pig dish is a big stew, which is made of pig bones, sauerkraut, blood sausage and vermicelli. I especially like to eat pork-killing dishes in winter, because sauerkraut is especially delicious only in winter. And killing pigs is also the most popular dish in winter.
Outdoor barbecue
Everyone's impression of the northeast people is "big gold chain and small watch, eating barbecue three times a day." In the northeast, barbecues can indeed be seen everywhere. There are cheap food stalls in summer, but they are lively. A bunch of people get together to have a barbecue. It smells good!
Jiang elbow
In the south, it should be difficult for you to eat a whole sauce elbow, which has a lot to do with the courage of the northeast people to eat. Northeasters pay attention to eating with a big mouth and drinking in a big bowl, so eating a whole sauce elbow is cool! Moreover, the northeast people have enough materials, and a whole elbow looks particularly appetizing and tastes particularly fragrant. You can eat two more bowls of rice in one meal!
Northeast big lapi
The big thin face in the northeast is a bit like vermicelli, which is more elastic than vermicelli. It is made of potato powder and mung bean powder, mixed with shredded cucumber and carrot, and then mixed with special seasoning. Slightly spicy, sour with cool. The meat of the sauce beef is very loose, and the triangle meat is chosen, with a little garlic paste and pepper powder on it. If it's too light, you can pour some soy sauce and dip it in.
Stewed mushrooms with chicken
Be sure to choose hazel mushrooms in the mountains, dry them, soak them and stew them. The umbrella-shaped Ye Er of each hazel mushroom is slightly larger than that of Flammulina velutipes. Other mushrooms are really poorly stewed. Chickens should choose free-range roosters, chop them, and use onions and ginger. Stir-fry star anise with soybean oil. Stir-fry the chicken until it is dry, add the soup and stew for 20 minutes, add the hazel mushrooms and stew for 20 minutes until the chicken is crisp and boneless, and the soup is rich. Add some vermicelli before cooking to make the soup stronger.
Chicken is delicious, mushrooms are delicious, and there is a slight bite in your mouth. After eating mushrooms, chicken, chicken soup and rice, it is delicious to fly.