Goose, goose, cut the curve with a knife, pluck the hair, add some water, ignite and cover the pot. This is what a friend from Northeast China taught me, and these words describe the special food in Northeast China? Pot stew

In the past, the favorite scene for tourists was Love in the Country. The favorite scene was that a family was sitting on the kang, sitting around the table and eating cauldron dishes together, feeling full of fireworks.

Therefore, when you travel to the Northeast, you must eat pot-stewed. Therefore, you made a detailed strategy and chose this store among a number of pot-stewed specialty stores. Shanhetun pot-stewed Our store is not big, and it is inconspicuous among the colorful brands. When you walk into the store, there are not many dining tables. If you don't make a reservation, you will have to queue up.

Pot-stewed is divided into ribs pot, goose pot and fish pot. Diners can choose different pot bottoms according to their own tastes, and even put them together.

There is an unwritten rule about eating pot-stewed. Apart from the basic ingredients, there are some other side dishes in the pot, which can be regarded as a part of the bottom of the pot. Generally, there are potatoes, sauerkraut, vermicelli and so on.

These dishes are the most commonly eaten ingredients in Northeast China. If a few people come to eat, or if everyone has a small appetite, you can not order other dishes at all. These are enough.

the potatoes in the iron pot account for most of the weight, which is different from the crisp taste of the cold shredded potatoes. The potatoes in the iron pot are particularly soft and delicious, and they taste very soft, rustle and melt in the mouth.

Pick up a potato from the pot, sip it gently, and the potato will break, and the hot air will spread from the crack. Especially in this season, if you take a bite of this potato, your body will warm up immediately.

The vermicelli in the iron pot looks as transparent as the sweet potato powder in Chongqing, but it's not sweet potato powder, but the potato powder in the northeast. You made a mistake the first time you ate it.

The potato flour in Northeast China will not break in one clip, and it is very tough. The Q-bomb is bright, and it needs to be broken with teeth when eating. At the same time, the fragrance spreads in the mouth, which is memorable.

Chinese sauerkraut is also a major feature in Northeast China. After being stewed in an iron pot, it absorbs the meat flavor, neutralizes the sour taste and tastes a little sweet.

You choose the pot-stewed pork ribs and goose. The meat has been stewed very badly, and it is convenient to eat, so it is easy to separate the flesh and blood.

moreover, in this stew, the meat is not firewood at all, and it has no heavy seasoning flavor, and only enjoys the flavor of the meat itself.

In addition, the farmer's flower roll is also very distinctive. The small one is exquisite and clever, so it must be eaten while it is hot. If you have other ideas, you can put it in the pot and absorb the soup, which is another kind of enjoyment for taste buds.

In Xinjiang, people eat watermelons around the stove, and in the northeast, people chat around the iron pot. Looking at the fog on the lid, I believe that everyone's life will be as prosperous as this delicious food.

do you all like to eat pot-stewed in the northeast?