The so-called stew. In fact, there are few vegetables in winter in Northeast China. People like to put meat and vegetables that are most easily preserved in winter together, which is a very rough cooking method.

The main ingredient is generally pork, preferably pork belly. Add some cabbage, potatoes, vermicelli and the like. Stew together. The stew is quite delicious. But this is the way to eat in the northeast before.

Now there are all kinds of dishes in the supermarket, but there are few stews at home. Winter is the tourist season here in Harbin, and many tourists from other places will eat the big stew in the northeast when they come.

In recent days, many small restaurants have opened in Harbin. Maybe it has something to do with people who want to eat spicy food in winter.

I just ate stewed fish in a big iron pot the other day. Actually, it's stewed fish with a lot of other ingredients. Such as tofu, vermicelli, cabbage, fungus and so on. Burning firewood in a large iron pot, so stew together, really don't have a flavor. The house is full of buildings now, and there is no iron pot, let alone firewood. I can't make this taste at home, so I think it is quite attractive to the northeast people.

Twenty or thirty degrees below zero in winter. Besides eating some hot pot, that's northeast stew. Recently, it has been found that some shops mainly use native chicken, plus Flammulina velutipes, vermicelli, cabbage, tofu and potatoes. Stewed out a large pot is also delicious.

The stew is really stew. The main ingredients are not so strict, but there is a basic formula. A kind of meat (pork, chicken, fish)+common vegetables or vegetarian food = northeast stew. According to this formula, it is basically the same.