There are quite a few hard dishes in Northeast China, and these hard dishes are super delicious. Just saying one dish can make you forget it for a long time. Let's take a look at what are the hard dishes in Northeast China.

1. Pot-wrapped meat

As long as you eat golden crispy pot-wrapped meat once, you will definitely want to eat it again. This is a delicious dish made of pork tenderloin. Sliced tenderloin is marinated for flavor, then wrapped in potato starch paste, fried once, fried twice and then topped with sweet and sour sauce. It is sweet and sour, fragrant and super delicious.

2. Stewed mushrooms with chicken

This is a famous and classic stew in Northeast China. This dish mainly uses chicken, dried mushrooms and vermicelli as the main ingredients. Stewed mushrooms with chicken can always occupy the top position in the stew list in Northeast China. In many places in Northeast China, this dish must be the main course on New Year's Eve, which is also a signature dish for entertaining relatives and friends and foreign visitors.

3. Stewed white meat and blood sausage with sauerkraut

This dish is mainly based on sauerkraut, pork intestines, pork belly and vermicelli, among which blood sausage is a major feature in Northeast China, and this food is most suitable for winter. The white meat after cooking is not greasy and the blood sausage has no peculiar smell, which is largely attributed to the contribution of sauerkraut, which has the effect of removing fishy smell, removing greasy taste and enhancing flavor, and the taste and taste are very good.

4. Pork stewed vermicelli

It should be said that this is a dish that originated in Sichuan and developed into a northeast cuisine in the northeast. This dish is mainly made of pork belly, sauerkraut (or cabbage) and local potato vermicelli. If stewed with old soup made of big bones, it will make your appetite big when it is cooked.

5. Meat loaf

This is a traditional dish in Northeast China, and it is one of the top ten classic dishes in Jilin. The main ingredients are pork and starch. The taste of the dish is crisp outside and tender inside, and the taste is salty and delicious. Some people will regard the meat loaf as pot-wrapped meat, although the practice is very close, but the pot-wrapped meat is derived from the meat loaf. The difference between meat loaf and pot-wrapped meat lies in their different shapes and tastes.

6, sauce bone stick

This is a dish with bone sticks, onion and ginger as the main materials. It can be said that this is a hard dish that the northeast people prefer. The meat from the sauce is soft and rotten, with a salty and fresh taste, tender and juicy meat, which can be sucked out by a slight suction of bone marrow. It is really super delicious, and it can be eaten with a big mouth. It is absolutely hard dish.

There are far more hard dishes in Northeast China, and these dishes are the most famous. The dishes in Northeast China are bold and meticulous, rough and soft, and they are very enjoyable to eat.