1, pot-wrapped meat
As long as you eat golden crispy pot-stewed meat once, you will definitely want to eat it again. This is a delicious dish made of pork tenderloin. Slice the tenderloin, marinate it, then wrap it in the paste made of potato starch, fry it in the pot once, and then pour the sweet and sour sauce on it twice. It is sweet and sour, fragrant and super delicious. This is definitely a five-star recommendation.
2. Stewed mushrooms with chicken
This is a famous and classic stew in Northeast China. This dish mainly uses chicken, dried mushrooms and vermicelli as the main ingredients. Stewed mushrooms with chicken can always occupy the top position in the stew list in Northeast China. In many places in Northeast China, this dish must be the main course on New Year's Eve, which is also a signature dish for entertaining relatives and friends and foreign visitors.
3. Stewed white meat and blood sausage with sauerkraut
This dish is mainly made of sauerkraut, pork intestines, pork belly and vermicelli, in which blood sausage is a major feature of Northeast China, and this dish is most suitable for winter consumption. The cooked white meat is not greasy, and the blood sausage has no peculiar smell, which is largely attributed to the contribution of sauerkraut, which has the effect of removing fishy smell, removing greasy smell and increasing flavor. The taste and taste are very good and the nutrition is very rich.
4. Pork stewed vermicelli
It should be said that this is a dish that originated in Sichuan and developed into a northeast cuisine in the northeast. This dish is mainly made of pork belly, sauerkraut (or cabbage) and local potato vermicelli. If it is stewed with old soup made of big bones, it will make your appetite big when it is out of the pot.
5, the meat section
This is a traditional dish in Northeast China, and it is one of the top ten classic dishes in Jilin. The main materials are pork and starch. The taste of the dish is crisp outside and tender inside, and the taste is salty and delicious. Some people will regard the meat loaf as pot-wrapped meat, although the practice is very close, but the pot-wrapped meat is derived from the meat loaf. The difference between meat loaf and pot-wrapped meat lies in their different shapes and tastes.
6, sauce bone stick
This is a dish with bone sticks, onion and ginger as the main materials. It can be said that this dish is a hard dish that people in Northeast China prefer. The meat in the sauce is soft and rotten, salty and fresh, tender and juicy, and the bone marrow can be sucked out with a little suction. It is really super delicious, and you can eat meat with a big mouth. It is an absolute hard dish.
The hard dishes in the northeast are far more than these, and these are the most famous. The dishes in the northeast are bold and meticulous, rough and soft, and they are very enjoyable to eat.