As you all know, the North is often considered a food desert.

In this editorial office, whose main business is food, southern colleagues always bully their northern colleagues whenever they get the chance.

However, every time I go to the north for a business trip or to grow northern food, it basically becomes a large-scale "southern people slap in the face scene"... The most common line they say is: It turns out that the xxx in the north is so delicious!

At first I thought, what the fuss is.

Only later did I discover that southerners actually know very little about northern food.

But speaking of it, there are some northern foods that are often criticized in the south. I ate them there, and I was full of question marks... This is not the same thing at all. If it were me, I would be criticized.

You know the three fresh rice dumplings in hotpot, the oily noodles and the meat buns...you all know these, so I won’t mention them today.

Let’s take a look at the various meat, meat, meat, meat, meat, meat!

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1. Cucumber Tiao - Beijing What Beijingers call "Huagua Tiao" is not a cucumber, but a piece of meat on a lamb leg that looks like a cucumber.

Let’s talk about some northern delicacies that most southerners don’t know about. A sheep has two hind legs, and there are two small cucumbers on the outside of the two hind legs. Each one is less than two taels.

However, it is the tenderest piece of meat in the whole sheep. In old Beijing, this is the most cherished bite when eating hotpot mutton.

2. Beef bone marrow - Inner Mongolian people who are particularly good at eating cows know that "marrow" is the most secret delicacy of a cow!

The method is original and hard-core: you can grill it directly on the charcoal fire, cut it in half from the middle after it becomes crispy, or braise it and cook it in a pressure cooker.

At this time, the bone marrow will turn into a gelatinous jelly, with a unique aroma that is even more exaggerated than butter.

Wait for it to cool down a bit, insert a straw into it, and take a deep breath. You will be filled with both deliciousness and oiliness, and a feeling of satisfaction will hit your forehead.

3. Roast Chicken Rack - Liaoning Shenyang Shenyang Roast Chicken Rack should be regarded as one of the most distinctive SKUs in Northeastern barbecue.

Chicken racks with meat and bones, flattened and clamped with iron clamps, brushed with sauce and seasonings, and roasted in a coke oven - living in this industrial city that once relied on steelmaking as a pillar industry, Shenyang people discovered it very early

, grilling with high-temperature steel-making coke can get a purer and more intense flavor.

Before the bones are roasted, be sure to generously sprinkle a handful of white sugar on both sides of the chicken rack. The high temperature will cause the sugar to caramelize quickly, giving you a slightly sweet caramel smoky flavor.

Eating chicken racks is not for the meat, but for the remaining flavor between the skin and bones.

A mixture of salty and sweet, perfect for Lao Xue.

4.?Pork Shaomai - The filling of the whole Northern Shaomai, no!

yes!

rice!

It's all meat!

It's all meat!

It's all meat!

It tastes like a large open-mouthed steamed dumpling with ultra-thin skin, all-meat filling, and dripping oil. Just think of it!

5. Iron Rooster - Shandong Liaocheng The "Iron Rooster" in Liaocheng is essentially a smoked chicken that has been processed to the extreme. It looks pitch black and has dry and wrinkled skin.

It tastes the same as it looks!

It's very hard and chewy, with a strong smoky flavor from the inside out~ It's rarely served as a meal, its true identity is a special dish for drinking, and the price/performance ratio is extremely high - just one chicken can suffice for a whole table.

people!

6. Bang Bang Pork - Shaanxi There is also a magical northern bacon in Xi'an, which is Bang Bang Pork from Xi'an.

The main ingredient is pig intestines, which are first braised with spices and medicinal materials, and then burned with tea leaves, branches and other ingredients to add flavor.

It sounds a bit dark, but for those who love large intestines, bangbang meat is simply an invincible gift.

With the combination of compound spices and wood smoke, the aftertaste is truly endless.

7. Fried chicken wishbone - Northeastern chicken wishbone is the clavicle of the chicken. There is not much meat but it is tender. It also has a large piece of white crispy bone, which makes it super delicious to chew.

How to eat it?

Coat it with egg liquid, dip it in some bread crumbs, put it in the oil pan and fry it... (I won't take the next sentence) 8.?Casserole Pot Meat - Harbin, Heilongjiang Who said that Northeastern stews are all stewed in iron pots?

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Casserole Tanrou was the first to refuse.

This may be the most exquisite pot dish in the Northeast. The method is somewhat similar to braised pork, but in addition to "braised", there is an additional step of switching to a pot and simmering.

The core of the seasoning is fermented bean curd and soy sauce, and it must be stewed in a small casserole, so it tastes quite like Cantonese cuisine.

There are too many foods that are said to be "flavorful but not greasy", and the casserole pot meat really lives up to these four words.

9. It's like honey - The Beijing name sounds a bit ridiculous, but in fact this is a serious Qing court dish.

The lamb tenderloin is grated with oil and then stir-fried with sweet noodle sauce and sugar. It tastes salty and sweet and can provide a wonderful aftertaste.

Also, sweet meat must be eaten when you are hungry!

Don’t be too satisfied.