The first one: jiaozi is a culture and a symbol. When my grandparents were young, jiaozi was the representative of the Chinese New Year, and only during the Chinese New Year did they have a chance to eat it.
Now people in Northeast China not only often eat jiaozi, but also master every process of making jiaozi.
There are many jiaozi in the streets of every city in Northeast China, and there are also many chain brands. Jiaozi is the representative of festival food and diet culture in China.
Come to jiaozi, Northeast China, to order pork stuffing with sauerkraut. The pickled cabbage pickled by fellow villagers in the northeast is a perfect match with the pork of small stupid pigs in the countryside. Wake up for a while, shred sauerkraut, chop pork and add seasoning, and mix well.
Wrap it on the curtain, cook it, and take it out to serve. Warm your stomach with garlic sauce, Chili oil and jiaozi vinegar in winter.
The second way: the big rice bag in Northeast China is mashed potatoes with egg juice. It still smells good with coriander and chopped green onion. Nowadays, children like to put peanuts and spicy strips, which are not only varied in practice, but also richer in taste.
Tell everyone a trick here, mix well before eating, and you will never regret the taste!
The third way: Old-fashioned Mala Tang Old-fashioned Mala Tang is sticky and delicious! Moreover, the old-fashioned mala Tang has few ingredients, although it is not so rich, but it is delicious and convenient to eat.
Especially the beans in it are full of soup. Although it tastes a little spicy, it tastes so good that you can't refuse to come to the northeast.
The fourth way: marinating. I don't know if you know the big pot rice, stewed pork ribs with beans and stewed corn in Northeast China. There are also delicious foods such as stewed goose, stewed chicken and mushrooms. The pie and steamed buns attached to the pot taste particularly fragrant, and dipping in soup is the most authentic way to eat.
The fifth way: Northeast gluten bread is also delicious, and the biggest feature of gluten bread is that it can roll down a lot of things, such as shredded potatoes, cucumbers, and coriander. It is also delicious, and you can roll roast duck and dip it in sweet noodle sauce. That's really necessary. Go to the restaurant and order shredded pork with Beijing sauce, anyway!
Sixth Road: Northeast Bala Pot Maybe everyone is not familiar with this dish. I really didn't know what it was before, but I really couldn't forget the taste after eating it, especially the meat is the most delicious! Put some beef, add some coriander and chopped green onion, and steam it!
Seventh Road: The barbecue in Northeast China is a must. When you come to the northeast, you must have an authentic barbecue. All kinds of mutton skewers and vegetarian dishes are delicious, and the classic one is roasted kidney with garlic seedlings. If it's burnt, it smells a little smoky. If the average person is,
It's the first time to eat, and you may not be used to it.
But after eating it twice, you can taste its delicious taste, and then order a dozen oysters with a little beer, a must! Eighth Road: Sauce spine is unique to Northeast China. The meat stew is pure and fragrant, and the lean meat is soft and waxy. Do not make wood when eating, the meat is tender and juicy.
Some bones contain bone marrow, and the soup is flowing when eating, which is the most essential taste of the whole dish.
Ninth place: Baking tray of China Agricultural University. I don't know if you have heard of it. It's delicious. Everything can be baked on a baking tray, especially in the northeast. Authentic sauerkraut is roasted with pork belly. You can't forget this smell.
There is also Bian Xiao's favorite fat sheep powder meatball pot, which is baked just right and sprinkled with cumin Chili noodles and the like. That's a must!
Tenth: roast cold noodles, stinky beans and stinky tofu. I believe everyone has eaten, but I don't know if everyone has eaten together. As a unique feature of Northeast China, stinky tofu is fried, coated with sauce, and then placed in fried roasted cold noodles, sprinkled with onion and coriander. Bite is crisp and soft, with endless aftertaste.
Northeast specialty snacks ranking: 1. Pot-wrapped meat Pot-wrapped meat, formerly known as pot-fried meat, was founded by Zheng Xingwen, a chef of Harbin Daotai House during Guangxu period.
After cooking, the color is golden and the taste is sweet and sour.
Pot meat is made of pork tenderloin and starch, which is fried twice, cooked once and then colored. When out of the pan, the juice is garnished with coriander.
The appearance is red and white, the meat is tender and slightly sweet and sour.
2. Oily meat section Oily meat section, a traditional dish in Northeast China, has the characteristics of crispy outside and tender inside, and tastes delicious.
The finished product is crispy outside and tender inside, salty and delicious, and it is a home-cooked dish on the table of the people.
Pot-wrapped meat, which originated from the meat skimming section, is a classic in Northeast cuisine. 3. Sanxian Xian Di Sanxian is a traditional famous dish in Northeast China, and its production materials are seasonal fresh ingredients in the three places: eggplant, potatoes and green peppers.
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.
Salty and delicious, suitable for all ages.
However, when cooking this dish, you should try to reduce the amount of oil so as not to burden your body.
4. Pig-killing dish Pig-killing dish was originally a stew that was eaten every year in the northeastern countryside near the year of killing pigs.
Authentic "killing pigs" is the general name of a series of dishes composed of a variety of dishes.
While maintaining the original flavor, the preparation method of the pig-killing dish has also been improved, with rich taste, and almost all parts of the pig are made into dishes.
Pork bone, head meat, shredded pork, pork belly, pig blood sausage, white meat with sauerkraut and "lantern hanging" meat are tender and fresh, fat but not greasy. 5. Bacon pie Northeast Bacon pie is a dish. The main raw materials are flour and bacon, and the main auxiliary materials/seasonings are water, kelp, lettuce and coriander.
This kind of food is characterized by fat but not greasy bacon, thin but not firewood, rich fragrance, red color, yellow cake color, soft inside and crisp outside.
6. Majia Steamed Dumplings Majia Steamed Dumplings are unique in that they are boiled with boiling water, softened, mixed with rice flour, loose but not sticky, and filled with three parts of beef trident, purple cover and waist oil, which are fresh and mellow.
Majia steamed dumplings are a special Hui snack in Shenyang.
Majia steamed dumplings are deeply loved by the masses because of their strict selection of materials, fine production, good taste and beautiful shape.
7. When Shenyang returned to Shenyang, it was a halal food made by kneading dough with flour, rolling it flat by hand, rolling it thin, filling it, folding it into a rectangle and then wrapping the two ends tightly. It is golden in color and delicious.
8. Old jiaozi fried the meat stuffing first, then slowly fed chicken soup or bone soup, so that the soup was soaked in the stuffing to make it swell, disperse, dilute and enhance the flavor.
At the same time, according to the seasonal changes and people's tastes, stuffing made of seasonal vegetables is added.
The production of proxy skin is also unique.
Boil and mix the refined powder with appropriate amount of cooked lard. This can make the skin soft, elastic and transparent. In addition to stir-frying, jiaozi can also bake and stir-fry.
9. The cold noodles used in the early stage of baking cold noodles are ordinary cold noodles. After the production process is mature, use special cold noodles. This special cold noodle is thinner and softer than the common cold noodles on the market, and can be eaten directly.
Cold noodles baked on iron plate can be added with eggs, sausages, meat floss, onions, parsley and so on. After baking on the iron plate, I spread my favorite sauce, which is soft and delicious and has a strong taste, which is very popular among the public.
10. Chicken stewed hazelnut mushroom dried hazelnut mushroom exudes a strong aroma. In the northeast, hazel mushrooms are mostly used for stews, especially with chicken, which is delicious and rich.
You don't need any cooking skills, and you don't need to add any special seasonings.
Just simmer several materials together.
Don't forget to prepare rice, it will be delicious in the pot.
1 1. Goose stew in iron pot is a famous dish in Northeast China. Northerners like to eat stew, so the goose in the pot is also the favorite food of the Northeast.
It is necessary to choose traditional iron pots, pollution-free farmers to raise geese, supplemented by various precious Chinese herbal medicines and superior seasonings.
Golden color, pure taste, rotten meat without bones, fresh and tender texture, not greasy fragrance and endless aftertaste.
12. Sauced bone Sauced bone is a traditional dish in Northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce sticks. The sauce is rich, the color is rosy, the entrance is fragrant, the bone is fragrant and the meat is rotten, and the fragrance is not greasy.
Chewing is pleasant and memorable, so it is very popular with the public.
13. Harbin sausage is a kind of sausage which originated from Russia, Lithuania and other countries and is made of pork, starch, garlic and other materials.
Named for its fiery red color. It tastes mellow and delicious. 14. Frozen pear Frozen pear is also called frozen autumn pear, which turns ordinary Pak Lei into dark black by freezing and can be eaten after washing.
Frozen pears generally include Gai Hua pear, autumn Pak Lei pear, Pak Lei pear and Jianbali pear. When eating, soak the frozen pears in cold water and then take them out to eat.
Frozen pears are characterized by strong taste, hangover relief and digestion assistance.
15. Bean paste Bean paste belongs to Ji cuisine, which has a history of one hundred years and is deeply loved by tourists.
The main raw materials are red beans, eggs, sugar and so on. The shape is round, the color is white, and white sugar is sprinkled before eating, so it is called this.
This dish is delicious and unique.
I was in Harbin, and the list I ate was: pot-stewed meat, stir-fried meat, roasted cold noodles, sauerkraut, and big bone strips.