1, Yulin gluten bread: gluten bread is thin and tough, similar to spring cake, golden and translucent, and fragrant with sesame oil. Eating gluten bread doesn't pay attention to the season, and the vegetables rolled out can be all kinds, as long as you can think of them. Onion, sweet noodle sauce, scrambled eggs with Toona sinensis, shredded potato, spicy shredded pork, fish-flavored shredded pork, bean sprouts, bacon, coriander, pork head and so on.
2. Wang Caina's pig-killing dish: The pig-killing dish was originally a stew that was eaten in the northeastern countryside every year when killing pigs near the end of the year. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of the pig they just killed into large pieces, cooked it, cut it into large pieces and put it in the pot, and then put the processed dried cabbage into it while cooking. Add water and seasoning, wait until the rotten meat and vegetables are cooked, and then pour the blood sausage into the pot to cook.
3. Mingshui Rice Cake: As a kind of food, Rice Cake has a long history in China. 1974, archaeologists discovered well-preserved rice seeds at Hemudu site in Yuyao, Zhejiang province (Hemudu matriarchal social site in Yuyao) more than 7,000 years ago, which shows that our ancestors began to grow rice as early as 7,000 years ago.
4. Helen's pot-stewed meat: pot-stewed meat is a dish from the Northeast Meat Festival, but now it is a piece of meat covered with starch made of potatoes and fried in oil, so it is also called? Fried meat in oil pan? Crispy outside and sweet inside, tender inside.
5. Zhaodong scone: Zhaodong scone is a special snack in Zhaodong City, Suihua City, Heilongjiang Province. Zhaodong scones are delicious and memorable, and they are a must in the local diet. Later it was called. Zhaodong cuisine? And become famous.
6. Potato cake: Wash and steam potatoes, peel and mash them, add chopped eggs, flour and 30 grams of melted butter and mix well. Add salt and pepper to taste and stir them into mashed potatoes. Make mashed potatoes into small balls. Heat the frying pan, add the remaining butter, and fry the potato cake until both sides are brown. Sticky potatoes should be selected for mashed potatoes, and the entrance is delicate and glutinous. The temperature and oil temperature of pancakes should be well controlled, and do not fry them.