A list of northeast specialties (a list of eight famous dishes in Northeast China? )

First, the colorful noodles are a cold dish, named after its raw materials have five colors.

Although it is a cold dish, this dish often uses tenderloin, which is still very distinctive.

In addition to face-lifting, side dishes usually use cucumbers, carrots, fungus, eggs and so on. The taste is sour, sweet, salty and spicy. The taste of face lifting is very strong, and it is full and refreshing.

2. Pot-wrapped meat Pot-wrapped meat is a must-have dish for going to the Northeast restaurant. This dish is golden in color, sweet and sour in taste and tender in taste, and is deeply loved by men, women and children.

Pot pork is usually made of pork tenderloin, sliced, marinated and seasoned, then wrapped in deep-fried pulp, fried in a pot until golden and crisp, then taken out and stirred in a pot to taste and thicken.

Authentic braised pork can be said to be "hitting the floor", which is very crisp and will not soften when it is cooled.

Thirdly, in ancient China, there was a custom of "tasting the three delicacies" in the long summer solar term. In ancient times, the three delicacies were divided into three types: three delicacies in the ground, three delicacies in the trees and three delicacies in the water.

Sanxian refers to seasonal vegetables, amaranth, yuanmai and broad beans at that time.

However, three kinds of fresh vegetables in Northeast China have evolved into potatoes, eggplants and peppers. When these three kinds of seasonal vegetables are fried together, the soft taste of potatoes, the softness of eggplant and the crispness of peppers are superimposed to produce the best flavor.

4. Dried Chili bean curd and Chili bean skin are a very common home-cooked dish. I believe few people know that it is actually a special dish in Northeast China.

Because the northeast is rich in soybeans, dried tofu is thin and chewy, cut into strips or slices, fried quickly with pepper and thickened with starch. It tastes soft and chewy, and spicy and delicious. It is one of the popular dishes in Northeast China, and authentic northeast restaurants will also have this dish.

Molly stewed fish is indispensable in northeast restaurants. This kind of Molly stewed fish may not be eaten in every northeast restaurant, which can best show whether a northeast restaurant is authentic.

The word "Demoli" is a Russian transliteration, which is the village of Demoli in Yihantong Township, founder county City, Heilongjiang Province.

Because this village is close to Songhua River, most villagers here make a living by fishing.

It is said that in the early 1980s, an old couple in the village opened a restaurant on the roadside to entertain passers-by.

They stewed local live carp with tofu and vermicelli, which was delicious. Slowly, this dish was spread, and Molly stewed fish became a characteristic representative of Northeast cuisine.

The first time I ate this dish, I went to a Northeast restaurant with six Northeast colleagues. After eating it once, I remembered this dish.

6. Killing pig dish Killing pig dish was originally a stew made in Northeast China when pigs were about to be killed at the end of the year, which was very Chinese New Year. Of course, you can also eat pig-killing dishes now. Nowadays, the pig-killing dishes are constantly improving and the taste is more abundant. Generally, it is pork ribs, pork belly, blood sausage, pork liver and so on. All of them are used. Of course, sauerkraut, frozen tofu and vermicelli are also indispensable.

This dish can especially reflect the boldness and boldness of Northeast cuisine. When eating this dish, don't forget to drink some soup first, which is sour and refreshing and makes you warm all at once.

7. The stews in Northeast China look messy, but after careful consideration, most of them are simple, and many of them are collocated, such as stewed pork ribs with sauerkraut, stewed pork vermicelli, stewed pork beans and so on.

Of course, it is also very complicated to stew a variety of ingredients together, which is this "Northeast stew". The common practice is to stew vegetables such as beans, potatoes, eggplant, green peppers and tomatoes with meat.

The combination of meat and vegetables is rich in nutrition and rich in flavor.

8. Stewed mushrooms with chicken Stewed mushrooms with chicken is a very special dish in the northeast stew. It is stewed with chicken, mushrooms and vermicelli.

Chicken and mushrooms are high-protein ingredients. Stewed together, they are not only delicious, but also nutritious, especially suitable for enjoying in cold winter.

The so-called hard dishes generally refer to very delicious meat and fish, and sometimes they also refer to high-priced dishes that can show their identity. In the north, most of them refer to high-value dishes that can't be eaten often, which usually means that VIPs attach importance to their guests' dishes. It is mentioned that eight Chinese cuisines _ 1 and stewed mushrooms with chicken are one of the representative dishes in Northeast China. The traditional practice is to add mushrooms, chicken and vermicelli and simmer over high heat. It is said that Shandong people brought this dish to the northeast when they broke through Kanto. Therefore, this mushroom stewed chicken is very popular in Northeast China and Shandong Province. This is a relatively light dish. Fresh chicken and smooth and delicious mushrooms are mixed and cooked for one hour, which gives off the fragrance inside and is rich in nutritional value. Real chickens and mushrooms are usually stewed in a large pot with wood, which is the best. It can be seen from this pot-stewed fish that people in many places cut the fish into small pieces first and then stew it in a pot, while the pot-stewed fish in the northeast is a big pot, which can stew several fish, pork and vermicelli at a time. This is a unique dish with northeast flavor, and it is the "four major stews in Northeast China".

The first stew, a famous dish in Northeast China, is fragrant and fleshy with vermicelli, but the pork belly is not greasy, the taste is melted, and the vermicelli is smooth and organized. This dish is stewed in the northeast of China, and is made of potatoes, bones or pork belly, green peppers, eggplant and fungus, commonly known as "bumper harvest" or "Guandong cooking". Even if you eat a little longer, the food is still hot. _5. Stewed pork vermicelli with sauerkraut. Because the northeast is cold, take out the unique sauerkraut in the northeast, add pork belly and vermicelli, and stew pork with sauerkraut and vermicelli. This is a winter dish that must be eaten in Northeast China. The sour taste of sauerkraut can eliminate the greasy meat and make the soup salty and delicious. _6. Shooting sculpture is a traditional famous product in Northeast China, and it is a home-cooked dish on the table of ordinary people. _7. Hot pot meat, dishes from the chute, and the classics of Northeast cuisine. The meat wrapped in the pot tastes sweet and sour, so bring it as a snack, add the fried tenderloin and sprinkle with sweet and sour sauce, which will not be so greasy and increase the appetite. The status of pot-stewed meat as a treasure of the Northeast earthquake cannot be shaken! Many places have dry fried ridges and sweet and sour ridges, which feel the same as the meat in the pot, but the meat in the pot is one piece, and the sweet and sour ridges are blocky. 8. The pig-killing dish with annual flavor is the most famous hard dish eaten in many areas of Northeast China at the end of the year, and many people have heard or tasted it. The origin of this dish is that after killing pigs in the early Spring Festival, it uses all kinds of water from pigs.

Northeast famous dishes

The first course: stewed hazelnut mushrooms with chicken. Features: the chicken is fresh and tender, and the taste is smooth and delicious! Northeast famous dishes

The second course: dried tofu with pepper, features: green and yellow, spicy and suitable! Northeast famous dishes

The third way: Di San Xian, features: rich taste, salty and sweet.

Northeast famous dishes

The fourth road: Northeast stew, features: a word fresh! Northeast famous dishes

The fifth kind: stewed pork vermicelli, with delicious soup, plenty of vermicelli meat and tender but not greasy pork, is a famous dish in Northeast China.

The sixth way: Sauté ed Eggplant, features: the sauce is rich in flavor and super delicious! Northeast famous dishes

The seventh course: soft fried tenderloin, with soft skin and fragrant meat and golden color.

The eighth course: pork in pot, featuring golden color, crisp outside and tender inside, sweet and sour.

Ninth way: northeast big face lift, crystal clear color, soft and smooth, strong taste and delicate texture.

Track 10: Grilled meat features: fresh and tender meat, salty and fragrant ground three delicacies, pickled cabbage and blood sausage, stewed tofu with cabbage, dried Chili bean curd, stewed eggs, egg sauce, northeast cold dishes, stewed vermicelli with mushrooms and stewed pork with chicken, stewed chicken with mushrooms, stewed goose with pot roast, stewed goose with pork, multicolored face-lifting, stewed fish with sauce and Demoli.

Dried Chili bean curd; White meat and blood sausage; Pat cucumber with a pig's head; It is famous all over the country. It mainly combines the food culture of Han, Manchu, Mongolian and other ethnic groups, and absorbs some other ethnic groups and regions and even foreign food elements.

1, pot-wrapped meat.

2. Pork stewed vermicelli.

3. White meat and blood sausage. 4. kill pig dishes. 5. Northeast stew. 6. Stewed mushroom with chicken. 7. the third fresh 8. Northeast big face lift. 1, stewed mushrooms with chicken, 2, stewed fish in iron pan, 3, stewed pork with vermicelli, 4, stewed pork with northeast vermicelli, 5, stewed pork with sauerkraut, 6, meat skimming festival, 7, braised pork, 8, killing pork dishes.

Ten famous dishes in Northeast China

Pot-wrapped meat, formerly known as pot-wrapped meat, was founded by Yin, the government of Daotai County, Harbin, in Guangxu period, and was created by chefs.

Pot-wrapped pork is a sweet and sour dish, which combines salty and fresh "fried pork strips" to meet the tastes of foreign guests.

Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot.

Di San Xian, a traditional dish in northeast China, is made of three seasonal fresh ingredients: eggplant, potato and green pepper.

Di San Xian is one of the classics in Northeast cuisine, and you can never get tired of eating it.

However, the most common way to cook this dish is to put three ingredients in an oil pan, but for the sake of family health, we should try to reduce the oil content and preserve its flavor as much as possible.

Pig-killing dish-was originally a stew eaten in the northeast rural areas of China when pigs were killed at the end of each year.

In many places in Northeast China, pig-killing dishes are set up all year round, which has formed a major feature of the Northeast diet.

Authentic "killing pigs" is a general term for a series of dishes composed of a variety of dishes.

Pork stewed vermicelli, one of the representatives of Northeast cuisine, is a unique food in Northeast China and is also deeply loved by southerners.

He is also one of the "four great stews in Northeast China".

The practices in different parts of Northeast China are also slightly different, and the names are also slightly different, but the delicious food is self-evident.

Stewed mushrooms with chicken-Stewed mushrooms with chicken is a northeast stew.

It is usually stewed with dried mushrooms, chicken and vermicelli.

Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and firm.

Stewed chicken with mushrooms has tender meat and high nutritional value.

It also appeared in a sketch "Not Bad Money" in the Spring Festival Evening, which left a deep impression on me.

On September 201August 18, Chinese Cuisine was officially released, and "Stewed Mushroom with Chicken" was rated as one of the top ten classic dishes in Liaoning.

Northeast stew, also called bumper harvest, is a traditional dish in northeast China.

Vegetables such as beans, potatoes, eggplant, green peppers, tomatoes and fungus are called "hodgepodge" and stewed with meat until cooked.

Northeast stew is simple and easy to cook, with good meat quality, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China.

Sauced bone-made from pig thigh bone, has many health-preserving effects.

The content of protein is higher than that of milk powder, in which the content of iron and sodium is much higher than that of fresh meat, and the content of calcium is far higher than that of other foods.

Drinking more bone soup can slow down aging.

Old people often drink bone soup, which can not only effectively inhibit bone marrow aging, but also prevent osteoporosis.

Roast Goose in Pot-a famous dish in Northeast China, hence the poem: Goose, Goose, Quxiang Xiang Tiange.

Pluck hair and boil water, stew goose in iron pot.

It is conceivable that the goose in iron pot is a delicious food that can be met but not sought after. It is a great regret in life not to taste the authentic northeast iron pot goose.

Demory stewed fish-Demory stewed fish has a history of 100 years. The word "Demory" is a Russian transliteration, which is Demory Village, Yihantong Township, founder county City, Heilongjiang Province.

Because the north of the village is close to Songhua River, the villagers here mainly live by fishing.

Northeast face-lifting plate is a famous snack in Northeast China, also known as face-lifting plate, northeast face-lifting plate, northeast face-lifting plate and water face-lifting plate. The main ingredients of northeast cold noodles are minced pork, thin face, cucumber, carrot, green pepper, bean curd skin, sesame sauce, Chili oil, monosodium glutamate, vinegar, garlic paste and salt.