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What do you think are the ten most delicious dishes in Northeast China?
As a Northeastern, I grew up eating Northeastern food, and naturally I like my hometown food very much. The biggest feature of Northeast cuisine is that it is big and affordable, salty and palatable, soft and rotten, and highlights the main ingredients.

I think the ten most delicious dishes in Northeast China are: fried pork and skin-lifting: this is a traditional cold dish in Northeast China, which is made of elastic and tough sweet potato starch with various colorful seasonal vegetables, and then covered with onions and shredded pork. This dish is rich in materials, and its taste is made of sesame sauce, mustard and vinegar. It is sour and spicy. It tastes light and delicious, and it is clear. Pot-stewed miscellaneous fish: Northeast China is rich in fresh water resources, and the types of freshwater fish are particularly rich. Mix fresh freshwater fish with northeast specialty soy sauce, add secret juice, and put all kinds of freshwater fish into the pot together. Pot-stewed miscellaneous fish has now gone out of the northeast, and it can be seen all over the country. A pot of fish can eat different flavors of fish, but they are delicious when mixed together. This can be said to be a masterpiece of stew in the northeast.

Shazhu cuisine: one of the representative dishes of Northeast cuisine, it is made of pickled yellow sauerkraut in Northeast China and stewed with pork bones, pork belly and blood sausage. Sour and appetizing sauerkraut just relieves the greasy pork belly and tastes delicious. It is the most popular folk food in Northeast China.

Seafood family portrait: there are also cities near the sea in the northeast, and the seafood produced is famous all over the country. This dish, cooked from several kinds of seafood unique to Bohai Bay, is a must-have dish for our high-end banquets and banquets. A plate of seafood family photos brings together sea cucumbers, abalone, conch, squid, shrimp, bird shells, opium slices and so on. Just listen to the names of these seafood, and you will know how delicious this dish is!

Three fresh braised pork: the favorite snack of Dalian people in Northeast China, "braised pork", is a delicious local representative dish fried with Dalian specialty seafood. Braised pork is crispy outside and crispy inside, with the fresh flavor of seafood. This dish is my favorite.

Di San Xian: the most traditional famous dish in Northeast China, which can be said to be a model of vegetarian dishes and meat dishes. Eggplant, potato and pepper are oiled and seasoned with sugar and soy sauce. It tastes salty and fresh, and it feels like a meat dish. It is the most suitable dish for next meal.

Meat loaf: a traditional dish in Northeast China. Pork tenderloin or tenderloin is cut into small pieces, hung with thick paste and oiled, and then fried in a pan. The skin at the entrance of the meat section is slightly crisp, and the taste is fresh and spicy, which is a particularly delicious meal.

Spanish mackerel cake: A special food in Dalian Street, made of fresh or dried Spanish mackerel and tortillas.

Pepper dried bean curd: the most popular home-cooked dish in Northeast China. Every household can cook it, but the taste is different. It can be said that it is the representative dish of cheap food.

Braised pork: Braised pork is a famous dish in Northeast China. Potato starch is hung on pork tenderloin or pork tenderloin, which is a specialty of Northeast China. After frying, it is crisp outside and tender inside, and then seasoned with sweet and sour. It is characterized by tender outside and sweet inside, sweet and sour, and is the favorite of women and children.

Northeast China has a vast territory and rich products, producing many delicacies. The dishes made from these ingredients have a unique natural taste. Coupled with the generous atmosphere of the Northeast people, the setting of Northeast cuisine may not be exquisite enough, but the main ingredients are definitely the most prominent, so the biggest feature of Northeast cuisine is "large quantity and substantial benefits". what do you think?