I don’t know if it counts, but I went to high school there, boarding. At that time, the food in the school cafeteria was not very good, so I often went to the canteen to buy some food. What impressed me most was Northeastern hemp flower, five-spice dried tofu, five-spice melon seeds... I have never tasted the taste at that time. It's really evocative.

Let me tell you a few Suihua special snacks, Zhaodong pancakes, Beilin pickled cabbage soup, and pot-wrapped pork. Because Suihua belongs to the Northeast region, Northeastern cuisine is also special, such as pork stewed vermicelli and chicken stewed with mushrooms. etc. Sauerkraut can also be eaten as stewed with meat

Wild rice millet is a special economic crop that has been cultivated in Dengta Township, Wangkui County in recent years. It has developed from sporadic planting by a few households in one village in previous years. Every household is involved in this industry, basically realizing one township and one industry. It has now grown to an annual planting area of ??40,000 acres and produces 10,000 tons of broom millet, forming a sweet potato production base. Due to its simple cultivation method, low investment, low risk (not afraid of waterlogging, not afraid of hail attacks, resistance to lodging, etc.), good benefits, etc., it is deeply loved by local farmers. Therefore, the majority of farmers in Dengta Township regard the production of sweet potato and millet as a Pillar industries. The main producing area of ??sweet potato is in the Northeast, which is particularly suitable for planting in our province. The most outstanding performance is in Dengta Township of our county. The fruit is edible, has good taste, high nutritional value, and is an excellent raw material for making wine. The stem can be used as a broom, and the products of the broom are indispensable production and daily necessities for families, factories, institutions, and schools. Dengtaeng Township has become a famous sweet potato production base in our county... [Details]

Chicken neck

Chicken neck raw materials: fresh chicken neck, pepper, chopped pepper, Sichuan pepper, green onion, Ginger, aniseed, cinnamon, bay leaves, white wine, salt, soy sauce and some unknown spices. Method: 1. Wash the chicken neck. Put the chopped green onions and ginger in a large basin, pour more white wine and salt, add the washed chicken necks, mix well, and marinate for one night (it is best to use white wine, I have tested it, and it is better than cooking wine) delicious). 2. The next day, put the marinated neck into a pot of boiling water to blanch the blood, take it out and rinse it thoroughly. 3. Put another pot, pour oil, and sauté a lot of small chili peppers and Sichuan peppercorns. (More oil than used for cooking) Add water as soon as it smells fragrant. I once threw in the chili peppers and Sichuan peppercorns I brought back from eating boiled fish. It looked like the whole pot was red, but the necks of the chili peppers were missing. 4. Throw various spices into the pot as well. Then pour in some white wine, soy sauce, several spoonfuls of chopped pepper, green onion, and ginger slices. The amount of soy sauce should be appropriate, preferably dark soy sauce, and just adjust the color. 5. ...[Details]

Braised dog meat in clay pot

Braised dog meat in clay pot Braised dog meat in clay pot is a famous dish in many places in Northeast China. This dish is golden-red in color, fragrant in aroma, rich in juice, crispy and mellow in taste. Ingredients: 500g dog hind leg meat, 100g mint, 10g sugar, 25g dried chili pepper, 10g white wine, 10g green onion, 10g ginger, 6g aniseed, 10g grass fruit, 2g peppercorns, 20g refined salt, 120g rapeseed oil, 20g soy sauce, 150g of broth. Preparation method: 1. Cut the dog meat into 4cm cubes, rinse it twice with water, dry the water, wash the mint, and pick the tender tips. 2. Heat up the wok, add rapeseed oil, heat until it is 70% hot, add grass fruits, aniseed, pepper, sugar, salt, dried chili segments, green onions, ginger, soy sauce, add dog meat and stir-fry for 20 minutes, add broth , pour into the casserole after boiling. Heat the casserole, add the white wine in two batches, switch to low heat, and simmer for about an hour. When the soup thickens, add mint and serve together with the casserole. Note: 1. Dogs...[

When I was a child, I never forget that apricots are sweet and sour and delicious, and I also eat large and red pomegranates

I went there once and remembered that they had breakfast. The sauerkraut soup is particularly delicious

A bite of pig skin jelly

Add appropriate seasonings to the pig skin and simmer it for a long time to make the soup It contains a certain amount of skin glue and is then cooled. After cooling, the pig skin and soup will solidify together, and it is ready to eat after being dipped in seasonings. Because it is eaten after cooling, cooling can be said to be freezing, so it is called pig skin jelly.

Yulin Tendon Pancakes

The Tendon Pancakes are thin and tough, similar to spring pancakes, golden and translucent, with the aroma of flour and oil. Eating gluten cakes doesn’t depend on the season. The rolls can be of all kinds, as long as you can think of it, you can wrap it in it. Onions, sweet noodle sauce, scrambled eggs with Chinese toon, shredded potatoes, spicy shredded pork, fish-flavored shredded pork, bean sprouts, bacon, coriander, pork head meat, etc.

Si Zhuzhu Cold Noodles

The most famous cold noodles in Suihua is Sha Zhuzhu Cold Noodles. What is the charm of cold noodles? All in the mouth, it is soft and chewy, cool and light, the soup is watery, smooth and moisturizes the throat, and the spicy and salty taste combined with the slight sweetness can immediately make your mouth water. When chewed with cold noodles, it will greatly increase your appetite. . The more you eat, the spicier it gets, and the spicier it gets, the more you love it, until it is refreshing, soul-stirring, and has a long aftertaste, giving people a mellow enjoyment. In addition, cold noodles are economical and affordable, and can be accepted by ordinary people.

Mingshui Rice Cake

As a food, rice cake has a long history. As early as the Liao Dynasty, it is said that every family in Beijing had the custom of eating rice cakes on the first day of the first lunar month. By the Ming and Qing dynasties, rice cake had developed into a snack available all year round on the market, with different flavors from the north to the south.

The rice cake is delicious, sweet and mellow, with a strong historical flavor.

Hailun Guobaorou

Guobaorou is a dish derived from the Northeastern pork belly, but now it is sliced ??meat, wrapped in starch made from potatoes, and placed in oil. It is fried on the inside, so it is also called "pot fried pork". It is crispy on the outside, sweet and sour, and tender on the inside. Guobao Pork is a famous Northeastern dish. Generally, dishes pay attention to color, aroma, taste and shape. However, this dish also needs to add a "sound", that is, when chewing, it should make a sound similar to that of eating cornstarch. This is Crisp logo.

Zhaodong Pancakes

Zhaodong Pancakes are a specialty snack in Zhaodong City, Suihua City, Heilongjiang Province. Zhaodong pancakes are fragrant and unforgettable, and are a must-have in local cuisine. Later it was called "Zhaodong Cuisine" and became famous.

The most famous specialty snack in Zhaodong is Zhaodong pancakes. Thin and small pancakes are brushed with spicy sauce, chicken oil, cumin and other seasonings, baked on charcoal fire, and then rolled with chopped green onion to eat. , fragrant and lingering aftertaste, it is a must-have in local cuisine. Later it was called "Zhaodong Cuisine" and became famous.

Ming Shui smiled

This is considered a dessert snack, a kind of fried food. Frying open smiles is different from frying general food. The oil temperature should be high when putting it in the pot (above 70% hot), but not overheated. If it is overheated, it will not open; the oil temperature should be low after putting it in the pot, but not too hot. If it is too low, it will easily explode. Therefore, after putting the hot oil in the pot, you need to remove it from the flame and lower the oil temperature for frying; when the oil temperature is lower than 50% hot, you need to return to the fire to heat and fry for a while, so that the open smile can be cooked. Slowly fry into old yellow color and open.

Pig-killing vegetables

Pig-killing vegetables were originally a kind of stew eaten in the rural areas of Northeast China when the New Year pigs were killed near the end of each year. In the past, people did not have the conditions to pay attention to the ingredients and seasonings. They just chopped the blood neck of the freshly killed pig into large pieces, cooked them, cut them into large pieces and put them into the pot, and then put the processed dried cabbage inside while cooking. . Add water and seasonings, wait until the meat is cooked and the vegetables are cooked, then pour the stuffed blood sausage into the pot and cook. When serving, there is a plate of meat, a plate of sauerkraut, and a plate of blood sausage, or sometimes the three are combined into one. This kind of dish is not delicious just when it is cooked, but it is the most delicious when it is cooked more and is hot when eaten later.

Anda Braised Eggplant Box

Mix the meat filling: Put the meat filling in a small bowl, add onions, minced ginger, eggs, cooking oil, pepper powder, aniseed powder, pepper, old Add smoke, sesame oil and chicken essence, stir in one direction and set aside.

Method: 1. Add water directly to the stacked eggplants, the amount is based on the top of the stack of eggplants; 2. Boil the water over high heat and skim off the foam; 3. Add dried red pepper, Ginger slices and aniseed wedges; 4. Add an appropriate amount of dark soy sauce (to color the finished dish) and salt (there is salt in the meat filling, so the salt here is less for the eggplant, otherwise the taste will be too strong and unhealthy); 5. Reduce heat to low, cover and simmer slowly until the soup thickens; 6. Take out the eggplant box that contains the soup and put it on a plate, and pick out the remaining seasoning residue in the pot; 7. Add garlic paste to the remaining soup in the pot, and add chicken essence Burn the chicken; 8. Remove the garlic and pour the juice on the eggplant box on the plate.

Sticky corn cake

Ingredients required: 100g sticky cornmeal, 100g flour, 2g baking powder, 4g yeast, donkey-hide gelatin dates or raisins, eggs, bean dregs and a little soy milk ;

Stir the bean dregs, warm soy milk, baking powder and yeast evenly; add eggs and stir; add cornmeal and flour; stir into batter. Carry out fermentation; spread the batter in a container; add donkey-hide gelatin, dates or raisins and let it proof for 20 minutes; boil the pot and steam over high heat for 30 minutes; cut into plates.

The nationally renowned electric roasted peppercorns are medium-cooked!

Where is Suihua?