Sticky steamed corn cake, Daqing braised chicken, Daoxiao Noodles, crystal belly, mung bean porridge, roasted cabbage with chestnuts, etc.

1. Sticky corn steamed cake: It is a classic food in Daqing area. This food is light in taste and very healthy. For those who like to eat cakes with light taste, this snack is very palatable.

2. Daqing braised chicken: it is made of various Chinese herbal medicines and spices. After cooking, the chicken leg can be lifted by hand and shaken, so that the meat and bones can be separated. This braised chicken is more mellow and tastes better. Braised chicken tastes delicious, full of color, fragrance and taste, and tender chicken is golden yellow when fried.

3. Daoxiao Noodles: It is still very famous in Daqing, and it is also a local feature. Daoxiao Noodles was cut with a square thin iron knife, hence its name. Daoxiao Noodles is willow-leaf-shaped, and of course, there are flat and three-diamond-shaped Daoxiao Noodles. The noodles cut by the knife are thick in the middle and thin in the side. They taste soft but not sticky, and the noodles are tough and fragrant but not greasy.

4. Crystal belly: The appearance of crystal belly is similar to that of pine nut belly, but the taste is different. The ingredients used are no exception, of course. The local crystal belly is also divided into two types, one is made of large intestine and the other is made of small intestine. No matter which taste, the crystal belly is extremely delicious. The internal coagulation is different from others. It does not need starch to coagulate, but is directly solidified by pigskin jelly.

5. Mung bean porridge: it is a famous specialty in Daqing, which is known as the "hometown of mung beans". Mung bean porridge is porridge made by mixing mung beans as the main material. Mung bean porridge belongs to miscellaneous grains porridge, which can clear away heat and detoxify and is very suitable for eating in summer. At the same time, mung bean is also rich in protein and trace elements, which has high nutritional value.

6. Roasting Chinese cabbage with chestnuts: cut the root of Chinese cabbage into a sharp shape, cut it in half, cut it into Chinese cabbage strips, cut ham and bamboo shoots into ribs, cut a small cross on each chestnut, add water to the pot, add chestnuts to boil the skin until soft, and peel off the chestnuts while they are hot. Chestnuts and cabbage, fry a little, and take out the oil. Set the wok on fire, add lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots slices, salt, monosodium glutamate and white sugar, bring to a boil with strong fire, then simmer for 5 minutes with low fire, thicken the starch with water, and order sesame oil. This vegetable juice is delicious, crisp and palatable.