Naan doesn't conform to the northeast food aesthetics, so of course I don't like it.

this kind of meat, rice, wheat and vegetables mixed with soup, porridge, porridge and meat will not have a place in northeast cuisine. In northeast cuisine, meat must be clearly visible. Even bigger is better. Even minced meat should be made into meatballs and patties.

Diced pork and shredded pork are in an extremely marginal position in Northeast dietetic aesthetics. Northeast cuisine advocates big chunks. To be full and perfect, fresh rehmannia root should be cut into a full size. Pot meat must be divided into two or three bites to eat, in order to enjoy its crispness and tenderness. The sauce bone stick is bigger than the fist, and it feels full when you hold it with both hands.

however, another kind of pork bun is different, and the method is as follows:

mutton barley octagonal onion ginger cinnamon tsaoko pepper starch salt sesame oil vinegar

1. Wash the mutton, fly water, then add pepper, octagonal, cinnamon, tsaoko, onion and ginger, then add barley kernels, boil over high fire and simmer over medium and low fire for more than 2 hours.

2. Mix starch, pepper and salt with water to make juice, pour it into a pot and boil. 3. After serving, sprinkle with Jiang Mo, drizzle with sesame oil and vinegar, and eat!

as we all know, there is a huge difference in diet between the north and the south. In contrast, the northern cuisine, especially the northeast cuisine, is very "wild" and informal. The northeast cuisine values the next meal most, so most of the northeast dishes are salty and oily. In addition to heavy oil and salt, the northeast cuisine is also a major feature. Because of its large weight, the northeast people eat leftovers.