The delicious food in Erdao District includes one pot, sauce bone, braised pork, meat cake, white meat, pickled cabbage and blood sausage, stewed beans with ribs, shredded sweet potatoes, goose in iron pot and so on.
1, one pot: the main course and staple food are served together, stewed in the pot, and cakes are attached to the side of the pot, with rich ingredients and diverse tastes.
2, sauce bone: different ingredients, divided into sauce spine, sauce ribs, sauce bone, soft taste, rich flavor, fat but not greasy, full of sauce.
3. Pot-wrapped pork: It was improved by Zheng Xingwen, the chef of Daotaifu in Guangxu period, and the original salty roast pork strips were changed into sweet and sour, with golden color, sweet and sour, salty and fresh, crisp outside and tender inside.
4. Sliced meat: Wrap the sliced meat in pulp, fry it in the sauce and stir fry. The finished product is crisp, salty and delicious, and it is a home-cooked dish on people's table.
5. Sauerkraut with white meat and blood sausage: it is a traditional food in Northeast China and is deeply loved by people of all ethnic groups. Full-bodied, white meat is thick but not greasy, and the blood sausage melts at the entrance. Sauerkraut is sour and refreshing.
6. Stewed beans with ribs: home-cooked dishes with ribs and beans as the main ingredients are delicious, brown and bright, ribs rotten and boneless, and beans are delicious.
7. Drawn sweet potato: made of sweet potato, sugar, oil and other ingredients. Continuous stringing, sweet and palatable, golden red in color, sweet and crisp in sugar coating, and soft and waxy sweet potato, which can be used as a banquet.
8. Goose in iron pot: Goose is raised in traditional iron pot and farmhouse, supplemented by Chinese herbal medicines and superior seasonings. Golden color, pure taste, rotten meat without bones, fresh and tender texture, fragrant but not greasy, and endless aftertaste.