Winter is the peak tourist season in Northeast China. Every winter, the beautiful ice city Northeast receives tourists from all over the world. In addition to seeing the beautiful scenery of ice and snow, the most important thing is to taste the authentic food in Northeast China.

1, pot-stewed meat

2, pickled cabbage

3, sausage

4, Mattel popsicle

5, pot-stewed

If you have plans to travel to the Northeast this year or in the future, you must remember to collect it. Pot-wrapped meat

Pot-wrapped meat (you four tones) is not to mention. I believe everyone has heard of this famous dish in Northeast China, and this dish was also selected into the national "Di biao Food List" in 2122. Ingredients: tenderloin, starch, cooking wine, pepper, eggs, shredded ginger, carrots, white vinegar, white cotton sugar and garlic slices. How to make juice in a pot?

1? Slice the tenderloin into thick slices, slice it with Zhang Xiaoquan's knife, put it into a bowl, add pepper, salt and cooking wine, stir well, then add water starch, stir well, and then add a spoonful of oil. Remember, this is the key to crispy pot meat?

2? Deep-fry at 61% oil temperature until it is set, take it out, cool it and fry it again.

3? In addition, heat the oil from the pan, add the garlic slices to stir-fry until fragrant, pour in the pot-wrapped meat juice (available online), boil the thick fried meat slices, then add the shredded onion, shredded ginger, shredded carrot and parsley segments, stir-fry quickly and evenly over high fire, and then take out the pan. Sauerkraut

Northeast Sauerkraut is also a dish with northeast characteristics, which belongs to home cooking. Northeasters are all "living without sauerkraut", and they eat sauerkraut for almost every meal.

Northeast pickled cabbage is pickled by Chinese cabbage. After fermented by lactobacillus, it not only tastes good, but also is beneficial to human body. As a famous dish in Northeast China, this dish is of great tasting value.

Pickling: The raw materials are only northeast Chinese cabbage and salt. They are pressed by stones without stepping on them, and fermented in a wide-mouth vat. Generally, people will buy a lot of cabbage to make sauerkraut in late autumn.

Edible:

1. It can be used for stewing (stewed pork ribs with sauerkraut), cooking soup (mutton soup with sauerkraut vermicelli), barbecue (which is very boring to put in barbecue) and hot pot. It can also be wrapped in jiaozi, jiaozi, a famous pork with sauerkraut in Northeast China, and stewed sauerkraut (with blood sausage and so on), which is also indispensable for killing pigs. It tastes sour, crisp and tender, and is suitable for all ages.

2. You can also eat it directly in the sauce.

? Sausage

Sausage is a sausage originated in Russia, named after its fiery red color. After it was introduced to China, it became a specialty of Harbin, Jiamusi, Manzhouli and other places, among which the sausage produced in Harbin is famous.

Ha Xiaohui's experience is that it is more porcelain than ordinary sausages. Very chewy, you will feel the juice bursting when you take a bite, and the meat feeling is very strong, very delicious!

1. Cured meat:

Select the lean meat of hind legs, shave off the neck membrane, cut it into 4 cm square pieces, add refined salt at the rate of 1,211 g per 111 kg of meat and 3 g of sodium nitrite, mix and marinate evenly, and marinate in a 4-5 degree fresh-keeping refrigerator for 48 hours.

2. Stuffing:

Twist the marinated meat into meat stuffing, introduce it into a stuffing mixer, add 81g of pepper, 2kg of minced garlic, 351g of monosodium glutamate, 11kg of potato starch, 31kg of clear water and 2g of monascus red, and mix well to get the final product.

3. Pouring:

Soak and rub the 9-way casings bought with clean water, put one end of the changed water on an enema machine, pour the minced meat one by one, tie them into knots according to about 1.51g each, hang them on a sausage roasting rod, and rinse them with clean water.

4. Drying:

The prepared sausage is put into the baking room for ignition, and the flame is kept 51 cm away from the sausage body to prevent it from baking. The temperature in the oven should reach 381 degrees, and the sausage body should be baked for about one hour. It is better that it is dry and has a sense of small wrinkles.

5. Cooking:

The steamer pushes the whole box to start the power supply, and it is set to steam at 81 degrees for 31 minutes. After automatic tripping, it pushes the steamer into the curing barn again.

6. Fumigation and baking:

The furnace is lit again, and the distance between the flame and the sausage is still 51 cm. After baking for one hour, the sausage is turned to a small fire, and two shovels of sawdust are prepared to be pressed on the fire. After closing the oven door, it can be baked the next morning, and a Harbin sausage with a traditional technology and a new way of eating is made. Friends who want to eat and learn pay attention to me. Continue to share more useful national characteristics with you. Mattel Popsicle

Everyone knows Mattel, a century-old shop. ?

There is no doubt that the signboard of Central Street must eat delicious food?

pass by local specialties that you must eat. ?

the "century-old brand" of the big brother in the popsicle industry. ?

what should not be missed?

Name of the store: 1916, Madiel Cold Drink Hall

Address: No.89, Zhongyang Street, Daoli District, Harbin

Time: 9: 11-21: 11 from Monday to Sunday

Popsicle taste:

The most classic is the original popsicle

And sesame sauce flavor? Yellow peach yogurt? Hazelnut is also a good choice

In addition, there are classic old yogurts, and everyone knows them. Do you want to recommend traditional sorbet? Maddie's bread trough is awesome

Popsicle is 5 yuan, and the bread trough is 3 yuan, which is cheap and delicious.

Small trough bread is also a good choice for Harbin specialty gift.

? Tips.

1? If you line up at the window, you can go to the back, and there is no queue at the back.

2? A certain group has a group purchase voucher of 88 generations.

3? And a small trough? Sorbet set meal 9.9 yuan.

5. Pot-stewed

This is what you must eat when you come to Changchun. The famous ones are "Goose in Pot", "Chicken in Pot" and "hearth fish". Originated in the period of crossing the Kanto, the dishes produced by people in Northeast China and local people in Northeast China through stew. Now it refers to a restaurant catering mode based on hot pot restaurant, which is mainly electric pot-stewed.

store name: Zan Tunzi Guotai Fish Direct Store (Sidao Street Store)

Location:? 31 meters eastbound at the intersection of the main road and Dongsidao Street

Can his family make pot-stewed? And pot-stewed? The locals say it's all delicious ~ but? Can't the pot be added? ; The pot here is too big. You can add beans, vermicelli, potatoes and hazelnuts. Are they all delicious? Soft, rotten and delicious, and it tastes good.

recommendation:

Benben? 126?

big cake? 12? The big cake is tortillas with Hu Ba on one side.

tips:

1. Northeastern cuisine pays attention to being bold and enjoyable, with bright colors. It is good at using high-quality seasonal ingredients to enhance the flavor with the help of onions, ginger, garlic and soy sauce.

2. Northeast cuisine is a dish with many flavors, distinct saltiness and sweetness, extensive materials, full heat, rich flavor, strong flavor, crisp and crisp.