Pot-wrapped meat, formerly known as pot-fried meat, is a famous northeast dish and one of Xiaobian's favorite northeast dishes. Pot-wrapped meat was created by Zheng Xingwen, a famous chef more than 100 years ago. The original shape of pot-stewed meat was called "burnt meat", which was salty and delicious. Later, Zheng Xingwen was changed into a sweet and sour dish, which made Harbin the origin of pot-stewed meat. At that time, Zheng Xingwen called this dish "pot-fried meat", which later evolved into today's "pot-wrapped meat". Pot-wrapped pork is sliced pork tenderloin, marinated, coated with starch, fried in a pan until golden brown, then stir-fried in a pan and thickened with sweet and sour. The cooked pot meat is golden in color and sweet and sour in taste.

2. Di San Xian

There is this dish in many places in Sanxian, but Xiaobian thinks it is not as delicious as the taste in Northeast China. Dishanxian is a traditional specialty dish in Northeast China, which belongs to stir-fried dishes. The so-called three delicacies in Dishanxian refer to eggplant, potato and green pepper. Dishanxian is not only fresh and rich in flavor, but also pure natural and green in ingredients, which is better than that it covers a variety of ingredients, making three kinds of ordinary vegetables into fresh and delicious dishes. Northeast Dixianxian Northeast Dixianxian is a home-cooked dish with braised pork.

3. Tiger dishes

Tiger dish is a delicious cold salad, and it is the most famous cold salad in Northeast China. According to legend, it is a daughter-in-law who can't cook and can't make a dish with random materials. The mother-in-law said that her daughter-in-law was named after the tiger. Tiger dishes are spicy and refreshing, full of color and flavor. The ingredients are green onions, cucumbers, parsley and peppers. Tiger dishes are rich in nutrition, unique in taste, refreshing and appetizing. Eating tiger food in summer is a unique flavor of Northeast China.

4. Kill pig dishes

Pig-killing dish, which originated in the rural areas of Northeast China, is a stew that is eaten every year near the end of the year to kill pigs. Killing pigs in rural areas is an important event. No matter which pig kills pigs, friends and relatives must be invited to eat pig-killing dishes at home. This custom is still preserved in rural areas in Northeast China. Northeasters especially like to eat pig-killing dishes, which have been eaten all the year round in many places in Northeast China, and have formed a major feature of the Northeast diet.

In the past, people didn't have the conditions to pay attention to any ingredients and seasonings. They just put the freshly killed pig blood into large pieces, cooked it, cut it into large pieces and put it into a pot, then put sauerkraut or some pork into it while cooking, and added water and seasonings to make it.

5. Pork stewed vermicelli

Pork stewed vermicelli can be said to be a dish known to people who know the Northeast, and it is one of the representatives of Northeast cuisine. It is an out-and-out flavor dish in Northeast China, which is deeply loved by people in North and South China. Pork stewed vermicelli is the first stew in the "Four Stews in Northeast China". Taking fresh pork with large pieces of vermicelli and stewing in strong fire, not only the meat is delicious, the vermicelli is smooth and refreshing, but also the soup in the stewed pork vermicelli can be mixed with white rice to eat, which is simply a kind of delicious enjoyment.