Say a few things I missed when I was studying in other places for the landlord's reference:

1, pot-stewed There are mainly chicken pots, fish pots and ribs pots. Among them, Fish Pot was selected in this year's China on the Tip of the Tongue Season 2. The pot is stewed meat, with good temperature and seasoning. There is a big cake around, but now there are long strips of flowers. My favorite food is sparerib pot and stewed beans with sparerib, which are very attractive from the main ingredients to the fresh and salty taste.

Oh, by the way, the tip of the tongue says, "In the northeast, a good table can't be separated from fish." If a country is in line with the year, it needs fish, which means "more and more year by year". But on the whole, people in Northeast China really don't eat much fish, even if you never eat fish. If you want to eat a delicious meal, it doesn't matter if you don't eat fish. I have never eaten fish since I was a child, and no one thinks I am different. However, except for areas close to rivers, such as Songyuan in Jilin, along the Songhua River and Dalian, these are other matters.

2. Qiqihar barbecue. This kind of barbecue refers to iron plate baking or paper baking. It sounds everywhere, but the special feature of northeast barbecue is that the price as rich as ingredients is much higher than that in the northeast, like Beishangguang; The price is similar to that in the northeast, from the flavor of spices to the ingredients, it is not as good as that in the northeast, like Sichuan. Qiqihar, the northeast barbecue, eats the most and does the best. Beef in the northeast is cheaper than other eastern regions, and there are many kinds of fungi in the mountains, which is unique.

3. Northeast kimchi (equivalent to pickles). The difference from kimchi is that it is basically dried before pickling, and the taste is better after drying. Take radish strips, spicy cabbage, mustard bumps and Buliuke (Russian or Manchu, I forgot ...) as representatives.

4. Special cooking? Pot-wrapped meat: similar to sweet and sour pork tenderloin, but the meat slices are much bigger, and the skin is crisper, crisp outside and tender inside, sweet and sour, and Harbin is the most authentic; Shenyang version of braised pork (I prefer this is another dish): the difference from the above is that the skin is soft and rotten, and restaurants can cook it; Slippery meat section: similar to pot-wrapped meat, except that the sliced meat is not sliced, and pepper is put instead of vinegar and sugar, which is fresh and salty; Three fresh potatoes: made from potatoes, peppers and eggplant. Eggplants and potatoes should be oiled, fresh and salty.

5, blood sausage: pour pig blood into pig intestines, which can be dipped in sauce or placed in stew (sauerkraut stew).

6, frozen tofu: generally placed in stew, because frozen tofu is not like ordinary tofu, it absorbs the soup of stew like a sponge. Be careful not to get burned by the hot soup in the stew when eating. ...

7. Sugar-coated haws: No explanation. ....

8. Northeast miso, fermented from soybeans, has no spicy taste and special flavor. Stir-fry before eating, otherwise it will stink and be a little thin, but you can put it directly when cooking. Correspondingly, there are all kinds of "pickles", which are actually dishes cooked with northeast soy sauce (similar to braised pork and boiled water), such as eggplant with sauce. In recent years, Harbin has introduced a kind of "fragrant sauce", which actually adds some spices to soy sauce and sells it all over the country. There should be one in the supermarket.

9, mixed cold dishes: shredded cucumber, shredded cabbage, cold rice noodles, shredded radish, etc. Move with the materials, generally sweet and sour.

10, Harbin sausage. This is indeed from Russia, but it has been oriented to China, so the landlord can rest assured. In Sichuan, Hunan and other provinces, "sausage" usually refers to sausage and Cantonese sausage, but the northeast refers to sausage. It's hard to say how. It tastes fresh, salty and smoky. In addition, there are sausages (the taste is very different from that in the south). The brand is represented by "Harbin Meat Federation" and "Qiu Lin Rui Duo Si".

1 1, Dalian grilled squid (don't think there are no marine elements in the northeast! ! ! ! ! ! ! )。 Dalian's roasted squid is one of the birthplaces of China's roasted squid. I don't need to say more, just eat once. I don't eat fish, but marine mollusks can accept it.

12, frozen fruits, represented by frozen pears and frozen persimmons. Fruits taste sweeter after freezing, but please remember: eat slowly (completely thaw), otherwise hard+cold will mask all the flavors.

13, dried bean curd. Northeast dried bean curd is different from bean skin and dried bean curd, usually thinner and thicker than bean skin, and retains more flavor of bean products. You can stir-fry or add stew, and there is also a special "smoked tofu roll", which can be bought in deli.

14, all kinds of stews. It can be understood as "aspic". Boil the meat with skin with slow fire, dry it and let it cool. Collagen in skin will be like jelly after being dissolved in water and cooled. Frozen meat and skin slices are also a must! Be careful not to heat it ... represented by pig's head soup.

Liquor is famous for its various Xiao Shao and Bei Da Cang. Say this first, and then ask what you want to know.

To put it mildly, the northern minorities in the northeast are quite powerful. There are many traces of Manchu cuisine, especially in Liaoning. There are also many Mongolians. For example, there is a Dorbod Mongolian Autonomous County in Daqing, and there are also many Mongolian specialties such as beef jerky and cheese.

One more thing, the north usually eats more pasta. But not in the northeast. Almost always, we only eat rice, and pasta is a supplement to rice (we only buy it if we don't want to cook). This is influenced by the Tungusic nationality (mainly Manchu).