1, stewed hazelnut mushrooms with chicken
The dried hazel mushrooms exude a strong fragrance and seduce the greedy insects. In the northeast, hazel mushrooms are mostly used in stews, especially with chicken, which is delicious and rich.
2. Pork stewed vermicelli
Pork stewed vermicelli, a Sichuan cuisine and a Northeast cuisine, originated in Sichuan. During the Tang Dynasty, Xue Rengui liked Sichuan cuisine very much. After Xue Rengui was sent to the Northeast by the government, he also brought Sichuan cuisine to the Northeast and developed it into a Northeast cuisine according to the local style.
3, Xueyi red bean paste
Xueyi bean paste belongs to Ji cuisine, which is a palace dish in the Qing Dynasty. It is said that it was created when Emperor Qianlong was the emperor's father, and then spread by the royal chef when he returned to his hometown of Wula, Jilin, and then gradually spread in the land of Kanto and Beijing and Tianjin.
4, white meat and blood sausage
White meat, sauerkraut and blood sausage are traditional Manchu foods, which are generally 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. Di San Xian
Di San Xian is a traditional dish in Northeast China. The raw materials of the three fresh plants are three kinds of seasonal fresh ingredients, eggplant, potato and green pepper. It is not only rich in fresh flavor and natural green ingredients, but also better than it covers the nutrition of a variety of ingredients, making three very ordinary ingredients into fresh and incomparable delicacies.
6, stir-fry meat section
Pan-fried pork is a kind of delicious food. The main materials are pork tenderloin and green pepper, and the auxiliary materials are oil, salt, soy sauce, garlic and carrots. Stir-fried pork is a 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, chef of Yin Du Xueying, Daotai Prefecture, Harbin, during Guangxu period. After cooking, it is golden in color and sweet and sour in taste.
8. Xunzi
Braised pork is a special food in Northeast China. It can be eaten with sesame sauce, mashed potatoes and chopped green onion Chili oil after processing corn starch. It can be tender and crisp, and it is a folk snack.
9, sticky bean bag
Sticky bean bag, also known as bean bag, is a special food in Northeast China. In Northeast China, sticky bean buns are an indispensable protagonist of people's winter dining table. Sticky bean bags are usually made at the beginning of winter, and then stored in outdoor tanks for the winter. All techniques are derived from nature, which is a model of traditional natural food.
10, Hu cake
Hu cake, also known as bean quilt, is a special food in northeast China. It is loved by the people because of its jade color, thin silk and full tendons. Its side dishes are rich in materials and rich in flavor, which reflects the bold and simple character of the Northeast people.
The above contents refer to Baidu Encyclopedia-Braised Mushrooms with Chicken.