1. Zheng Xingwen, the father and inventor of pot-stewed meat and the ancestor of riverside cuisine. Pot-wrapped meat, formerly known as "pot-fried meat", is an authentic ice city Harbin cuisine and a famous northeast dish. Zheng Xingwen, the special chef of Yin Du Xueying, the founder of Harbin Daotai House cuisine, is the "ancestor of riverside cuisine". Because of the urgency, the practice of pot-wrapped meat is quickly fried. The wok is heated, and the juice is poured into the pot and soaked into the meat, so it is called "pot-fried meat". But the Russians pronounce the sound "explosion" as a bag. Over time, "pot-fried meat" becomes "pot-fried meat".

2. The dishes in the famous restaurant in Heilongjiang ~ Wuji Sauced Bone Stewed Restaurant continue the pure northeast style, including traditional famous dishes such as Banggu, Sauced Bone and Slaughtered Pig, as well as some special dishes such as "a net of spicy shrimp" and "stewed fish in Demoli" created by Wuji, which are atmospheric without losing style. Rough and bold northeast characteristics, delicious food with both form and spirit.

3. The barbecue in Qiqihar is quite famous. Big pieces of meat with onions, sizzling on the fire, full of fragrance, invincible temptation ... How many foodies, when it comes to Qi city, think of barbecue drops?

4. King jiaozi of the Orient ~ King jiaozi of the Orient was founded in April 1993. Its predecessor was a little seafood Dumpling House with a business area of less than 4 square meters and nearly 1 employees in Harbin. After more than ten years of hard work, a well-known brand of the top ten restaurant chains in China, which mainly focuses on Chinese traditional food-"jiaozi", has flourished in the north of China. At present, Oriental jiaozi King has three regional companies in Beijing, Harbin and Changchun. The market radiates to Beijing, Heilongjiang, Jilin, Liaoning, Hebei, Guizhou and other regions, with more than 4 chain stores. ?