1, stewed hazelnut with diced chicken
Dried hazel mushrooms give off a strong fragrance, attracting greedy insects. In the northeast, hazel mushrooms are mostly used for stews, especially with chicken, which is delicious and rich.
2. Pork stewed vermicelli
Pork stewed vermicelli, Sichuan cuisine and Northeast cuisine originated in Sichuan. In the Tang Dynasty, Xue liked Sichuan food very much. After Xue was sent to the northeast by the government, he also brought Sichuan food to the northeast and developed it into a northeast dish according to the local style.
3. Yi Xue red bean paste
Bean paste belongs to Hebei cuisine and is a court dish in Qing Dynasty. It is said that it was created by Emperor Qianlong when he was the emperor's father, and then spread by the chef when he returned to his hometown in Wula, Jilin, and then gradually spread in Kanto and Beijing and Tianjin.
4, white meat and blood sausage
White meat, sauerkraut and blood sausage are traditional Manchu foods, which are widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Its full name should be stewed white meat and blood sausage with sauerkraut.
5. The third line
Di San Xian is a traditional dish in northeast China. The raw materials of Sanxian plants are three seasonal fresh ingredients, eggplant, potato and green pepper. It is not only rich in umami flavor and natural green ingredients, but also covers the nutrition of a variety of ingredients, making three very common ingredients become fresh and incomparable delicacies.
6. Stir-fried meat
Fried pork is a delicious food. The main ingredients are pork tenderloin and green pepper, and the auxiliary materials are oil, salt, soy sauce, garlic and carrots. Fried shredded pork is the favorite home-cooked dish of ordinary people, which is simple and delicious.
7. Pot meat
Pot-wrapped meat, formerly known as pot-fried meat, was created by Zheng Xingwen, the chef of Xue Ying, Yindu, Daotai County, Harbin during Guangxu period. After cooking, the color is golden and the taste is sweet and sour.
8. Xunzi
Braised pork is a special food in Northeast China. Corn starch can be served with sesame sauce, mashed potatoes and chopped green onion Chili oil. It can be tender and crisp, and it is a folk snack.
9, sticky bean bag
Sticky bean bag, also called bean bag, is a special food in Northeast China. In the northeast, sticky bean buns are an indispensable protagonist on people's winter table. Sticky bean bags are usually made in early winter and then stored in outdoor pots for the winter. All technologies are derived from nature, which is a model of traditional natural food.
10, Hu cake
Hu cake, also called bean quilt, is a special food in Northeast China. It is deeply loved by the people because of its jade color, fine silk and full tendons. Its side dishes are rich in materials and rich in flavor, which embodies the bold and simple character of the northeast people.
The above contents refer to Baidu Encyclopedia-Stewed Mushrooms with Chicken.