1, fish head cake:
Ingredients: bighead carp, handmade pancakes.
Ingredients: leek, dried pepper, onion, ginger, garlic, soy sauce, soy sauce, tomato sauce, salt, soup stock and oil.
Fish head is not only fresh and delicious, but also rich in DHA, commonly known as brain gold, which is a very important unsaturated fatty acid for human body. Fisheye, in particular, is rich in DHA.
The fish head is salty and slightly spicy, fresh and tender, and full of flavor. Pancakes are crispy by hand and soft and delicious after dipping in soup. This dish has a strong sauce flavor. It is served with bread and soaked. Eat it twice.
2. Fried frog legs:
Fried frog leg is a traditional specialty in Northeast China, belonging to Northeast China. Tender outside and tender inside, delicious and nutritious. Chop the thighs of live frogs, peel them, chop off claws, chop them from joints, put them in a pot, add a proper amount of refined salt, Shaoxing wine, monosodium glutamate and pepper water, and marinate for ten minutes. Put the clear oil in the spoon. When the oil is heated to 70% to 80%, dip the frogs in flour, fry them one by one in the oil, remove the clean oil and put it on a plate.
3. Three kinds:
Northeast cuisine, commonly known as "Kanto flavor", consists of local dishes in Liaoning, Jilin and Heilongjiang provinces.
The historical tide of "going east" has brought Shandong cuisine to the northeast, which has made new changes in cooking techniques such as boiling, stewing, steaming, roasting, stewing and roasting. The taste of northeast cuisine is gradually changing to salty and fresh, supplemented by sweetness, acid and spicy, crisp and mellow, fresh and cool, with the characteristics of rich dishes, distinct seasons, rich taste and exquisite shape.
Sancai is a traditional northeast dish, especially from Shandong, which was changed to suit the taste of the northeast people. The food is tender and fragrant.