Tiesanjiao, a northeast dish, is stewed vermicelli with sauerkraut and white meat, with fresh ground and pot-wrapped meat. The details are as follows:

China's folks have always had the habit of tasting three delicacies of land, trees and water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

Characteristics of Northeast Cuisine

Most dishes in Northeast China are paired in pairs, and they are cooked together and stewed in a big fire. Northeasters will kill pigs during the New Year and cut them in chunks. When relatives and friends visit, they will cook them with vermicelli. The vermicelli are also rolled with potato starch, a specialty of Northeast China. The nutrition collocation is reasonable, and there are nearly ten kinds of foods, which meet the nutritional requirements of food diversification and food colors are diversified.

Reference to the above information? Baidu Encyclopedia-Northeast Cuisine