Their three ingredients are relatively cheap and common. Although these three ingredients belong to animal viscera, they are very delicious after frying and have no smell of viscera at all, so they are deeply loved by the old northeast people.
Extended data:
Northeast Sanzha originally belonged to the northeast cuisine. Northeast cuisine is introduced as follows:
Northeast cuisine refers to the cooking dishes in northeast China, including Heilongjiang, Jilin, Liaoning, eastern Inner Mongolia and northeastern Hebei. Due to the unique and unified humanistic and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of Caicai cuisine, Liao cuisine and Longjiang cuisine.
Among the "eight major cuisines", Northeast cuisine did not rank, but this did not hinder its business, and it was even called "the ninth major cuisine". Even in Guangzhou, far from its birthplace, Northeast cuisine can be as enthusiastic and heroic as kapok. The formation process of Northeast cuisine also integrates some characteristics of other cuisines in China and Han diet.
Classic dishes
Meat dishes: pot-wrapped meat, dried chili bean curd, big stick bone, minced meat, white pork sausage, fried pork sausage, northeast stew, sauerkraut ribs, sauce skeleton, stewed noodles with sauerkraut and cabbage, stewed mushrooms with chicken, roasted carp with scallion, tender chicken with chili pepper, shredded pork, fried carp, shredded leek, wood ring meat and sesame sauce.
Vegetarian dishes: three fresh potatoes, shredded sweet potatoes, stewed hot and sour dried silk, mushu persimmon, etc.
Soups: mutton and winter melon soup, sleeve soup, egg soup, etc.
Seafood: fried sesame shrimp, soft fried shrimp, casserole shrimp, fried shrimp balls and so on.
Baidu Encyclopedia: Northeast Food