Northeast cuisine, including dishes from Liaoning, Jilin and Heilongjiang provinces. It is also a local flavor dish with a long history in China. As Shenyang, Liaoning Province is the old capital of the Qing Dynasty, there are many palace dishes and official dishes. Northeast cuisine is influenced by it. It also absorbs the essence of cooking methods in Beijing, Shandong, Sichuan and Jiangsu. Form a distinctive northeast dish.

the characteristics of northeast cuisine. In the cooking methods, we pay attention to grilling, roasting, cooking, frying and stewing, especially spooning, especially turning. The more famous northeast dishes are pork stewed vermicelli, pork-killing dishes, pot-stewed meat, chicken stewed mushrooms, stewed in the northeast, grilled bear's paw, three fresh antler soup, and braised monkey head.

Pork stewed vermicelli

Pork stewed vermicelli is one of the four famous stews in Northeast China. (Pork stewed vermicelli, chicken stewed mushrooms, catfish stewed eggplant, ribs stewed beans) ranked first. The main ingredients are pork and vermicelli, pork is pork belly, fat but not greasy, vermicelli is sweet potato vermicelli, vermicelli fully absorbs soup. It's delicious, and some people add their own pickled sauerkraut to make it more delicious.

stewed mushrooms with chicken

stewed mushrooms with chicken is a classic northeastern dish. The dried hazel mushroom products picked in the deep mountains in the northeast and the small cocks raised in the home were selected. Add some vermicelli and stew it. The vermicelli is very smooth and soft. The chicken stew is very tender, and the more you chew it, the more fragrant it becomes. It tastes salty and light, very nutritious and delicious, and has a good nourishing effect on the body.

pork in pot

How can you go to the Northeast without eating pork in pot? Authentic pot meat is pork loin. It is required to cut the pork loin into pieces with uniform thickness, and then use a kitchen knife on the chopping board. Beat it flat repeatedly and coat it with potato starch. Fry it twice in a hot oil pan, and the required pieces of meat can only be qualified if they can be knocked with a spoon, and then hang the sweet and sour juice boiled with white vinegar and white sugar, which tastes sour and sweet and delicious. Sliced meat into the mouth. Can chew the sound of clicking. It is a northeast hard dish that combines fire, spoon and knife skills perfectly.

sauce bone

the ingredients of sauce bone are mainly pig spine, stick bone and ribs. The bones should be cut into large pieces of moderate size. Soak in cold water for two to three hours. Change the water twice in the middle to remove the blood in the bones. Then blanch the big bones. Use soy sauce, sugar color, sugar and monosodium glutamate. For a good soup, you should also add authentic northeast miso. And cinnamon, fragrant leaves, star anise, nutmeg and other spices. Stew for an hour and a half, and turn off the fire for half an hour to be good. The finished sauce bone is rich in flavor, and the meat is rotten and bone is fragrant. The muscles on the bones are eating Q-bombs, and the lean meat is thin but not firewood, and the more you eat, the more fragrant it is. After eating a pot, I want to eat another pot, and I can't stop smelling.

stewed fish in iron pot and pasted cakes

stewed fish in iron pot and pasted cakes are also local delicacies with characteristics in Northeast China. It can be said that it is a cauldron dish with the characteristics of rural areas in Northeast China, also called "one pot out". One pot is a simple and simple local food invented by busy farmers. The main course is cooked together with the main course and served together. Chicken, fish and vegetables can all be put into the pot. Steamed bread, flower rolls, big cakes and noodles can all be taken in. The most important thing is that a farmer's pot is made from a farmer's cauldron and firewood. These are all lacking in modern cities. When a farmer comes out of a pot, the most popular thing is that the iron pot fish sticks cakes. There are delicious small fish in the pot, and golden cornmeal cakes are stuck on the side of the pot. The small fire in the stove licked the bottom of the pot and branded the cookies with golden gab. Think about it and be greedy. Mix the corn flour, white flour and yellow bean at a ratio of 21: 11: 3. Put yeast water into warm water and mix evenly, and the amount of water is about half of the amount of flour. Put yeast water into flour, stir it into dough, and let it ferment in a warm place for two hours. The small yellow croaker has its fins removed and its internal organs cleaned. Dip starch into the pot and fry on both sides. Use onion, ginger, pepper, aniseed, add bean paste, or use northeast miso. Add water to the pot, simmer the small yellow croaker, and then add the dough. Stick it on the edge of the pot and cook for 21 to 31 minutes. The cornmeal cake will be baked into golden gab and served.

pig-killing dish

pig-killing dish is a dish that every household in northeast farmers will cook during the New Year. Killing pigs is not a dish either. But a series of meat dishes made from pork, pig bones and internal organs. It can be called a small whole pig feast. People who raise pigs in rural areas in Northeast China have a tradition of killing pigs and selling meat in the New Year. It is not easy to kill a pig with two or three hundred kilograms. It is often necessary to call a few friends and relatives to help and be busy all day. At the end of the day, the host will put on a whole pig feast. Fresh white meat, heart-protecting meat, torn flesh and blood, boiled in white water, dipped in garlic paste to eat a part into a dish. And killing pig dishes, as the name implies, has become the main course of this table. The raw materials of pig-killing dishes are all from the most common ingredients in winter kitchens in rural areas of Northeast China ~ sauerkraut, vermicelli, newly cut pork white meat and freshly poured pork sausage. These are the four essential elements of killing pig dishes. As long as the host and relatives and friends are willing to eat. Ah, other parts of the pig that are not easy to sell, such as bones, liver, water, etc., can all be stewed in that dish. With Chili oil or Chili burnt on firewood, it is a little wine, hot and sour, and lively. It's freezing and snowy outside, and the room is in full swing. The sour, salty and spicy taste strongly stimulates the taste buds.