Although my little brother is a native of the northwest, he likes the food in the northeast very much. He eats the stew in the northeast almost once a week, and after eating it, he feels warm and super cool. Especially when you sit on a big kang, you can feel at home (we also have a hot kang in the northwest). Although a few days ago, there was a smuggling incident in Xuexiang, after all, it was only a few stores. I believe most people in Northeast China are very hospitable. Anyway, people who like Northeast culture must experience it, and food is the best way to express the people in Northeast China. Then let's talk about the top ten specialties in Northeast China.

1. Northeast jiaozi

jiaozi ranks first in the Northeast, which I think should be taken for granted. After all, it is one of the staple foods, and it will be eaten almost every three to five days. Of course, jiaozi in Northeast China has a better moral. jiaozi drinks wine, and the more he eats, the more he gets. I also give him 98 points.

2. ribs and corn stew pot

the combination of fresh and fragrant corn and ribs gives off an extremely attractive fragrance, and the soft potatoes make you crisp from the tip of your tongue to your stomach. So this is also my favorite delicacy.

3. Stewed mushroom with chicken

Stewed mushroom with chicken is also a popular northeast dish. In the northeast, hazel mushrooms are mostly used in stews, especially with chicken, which is delicious and rich. After this dish was introduced into the customs, a chef improved it, adding mung bean powder skin to it and cooking it together, which is also unique. Especially in winter, it also has the functions of promoting blood circulation to dispel cold and preventing the invasion of cold. It is really a good dish.

4. Pig-killing dish

Pig-killing dish was originally a kind of stew that was eaten in rural areas of Northeast China every year when it was near the end of the year to kill pigs. In many places in Northeast China, pig-killing dishes are set up all the year round, forming a major feature of the Northeast diet. In the past, people didn't have the conditions to pay attention to any ingredients and seasonings. They just cut the freshly killed pig blood into large pieces, cooked it, cut it into large pieces and put it into a pot, then put sauerkraut into it while cooking, and added water and seasonings to make it.

5. Pot-wrapped meat

Pot-wrapped meat, formerly known as pot-fried meat, is a northeast dish, which was created by Zheng Xingwen, the chef of Harbin Daotai Mansion, in Guangxu period. Pot-wrapped pork is made by slicing pork tenderloin, wrapping it in deep-fried pulp, frying it in a pan until golden brown, picking it up, and then stirring it in a pan to thicken it. The cooked pot meat is golden in color and sweet and sour in taste.

6. Di San Xian

Di San Xian is a traditional home-cooked dish in Northeast China. It uses three seasonal fresh ingredients: eggplant, potato and green pepper to match it, which is not only rich in flavor and natural green ingredients, but also better than it covers the nutrition of various ingredients, making three kinds of ordinary vegetables into fresh and incomparable delicacies.

7. Pork stewed vermicelli

Pork stewed vermicelli is a distinctive cuisine in Northeast China, which is deeply loved by people in North and South China. Pork stewed vermicelli is the first stew of the "four great stews in Northeast China". The jingle: Pork stewed vermicelli makes the wild wolf howl. This dish is very representative in Northeast China.

8. You rou Duan

You rou Duan is a traditional dish in Northeast China, which has the characteristics of crisp outside and tender inside and delicious taste. The finished product is crispy outside and tender inside, delicious and delicious, and it is a home-cooked dish on the table of the people. Pot-wrapped meat derived from the meat-skimming section is a classic in Northeast cuisine.

9. Sauce skeleton

Sauce skeleton is a traditional dish in Northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce stick bones. These raw materials have the same characteristic, that is, they can withstand long-term stewing and the meat won't burn or die. Among them, because the pork spine is the softest and glutinous after stewing, it is very pleasant to chew and memorable, so it is very popular with the public.

11. Tiger dish

Tiger dish is a famous cold dish in Northeast China, which is spicy, refreshing, full of color and flavor. The ingredients of tiger food are green onions, cucumbers, parsley and peppers. Tiger dishes are rich in nutrition, unique in taste, refreshing and appetizing. Eating tiger food in summer can be described as two days of ice and fire.