Pot-wrapped meat is crispy outside and tender inside, which is a famous dish in Heilongjiang. The finished dish is golden in color. The taste is sweet and sour, which makes people unforgettable. The salty and delicious roast pork strips turned into a sweet and sour dish. Pork tenderloin is usually sliced and pickled, and pot-wrapped meat is to suit the tastes of foreign guests. Wrap in deep-fried pulp, fry until golden brown, remove, stir-fry and thicken. Pot-wrapped meat, formerly known as pot-wrapped meat, is an authentic northeast dish, which was created by Zheng Xingwen, chef of Yin in Daotai County, Harbin, in Guangxu period.
Air-dried sausage is a very famous special food in Heilongjiang Province. The local dry sausage production technology is also very elegant, mainly using fat meat and lean meat as raw materials. When making, the fat meat is chopped into stuffing, and the lean meat is cut into pieces, the size of which can be stuffed into the casing with a funnel. After that, add seasoning, stir well and leave it for 2-3 hours to taste. Then pour the sausage into the casing, put it in a ventilated place without sunlight for 3-7 days after enema. Finally, cover the steamer with dried bean curd and steam the intestines for half an hour.
Qiqihar barbecue, a roasting pot, a pot of miscellaneous meat, friends and family sitting around, drinking and eating meat in a big bowl. Qiqihar barbecue is popular all over the world in summer and autumn with its unique taste and diversity of "only unexpected, nothing can't be baked". When you cook your own pot and mix your own meat, the charcoal fire rises and the meat smells good. This is the authentic Qiqihar barbecue. The most important thing in barbecue is "mixing". Onion, ginger and garlic are indispensable. When salting, be sure to be accurate. There are also oil blending, iron baking tray, less oil sticking pan and more oil smoking, all of which are hand-made.
Cold noodles are constantly evolving and innovating in Jixi, which broadens the choice of raw materials, blends into the dietary taste of the northeast people and has a strong local flavor. Cold noodles are a traditional Korean food. It is made by mixing buckwheat flour or wheat flour (also corn flour, sorghum rice flour and elm bark powder) with starch and water, pressing into round noodles, cooking, soaking in cold water, cooling with seasonings such as beef slices, peppers, pickles, pears or apples, soy sauce vinegar and sesame oil, and adding raw broth.
Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. These raw materials have a common feature, that is, they can withstand long-term stewing, and the meat quality will not become firewood or die. Among them, the pork spine is the most popular, because it tastes softest and glutinous after stewing, and it is more fun to chew.
Crystal belly is a major feature of Heilongjiang Province. There are two kinds of skin of crystal belly, one is made of pig intestine. The other is pig belly irrigation. Crystal belly is not coagulated by starch, but by frozen pork skin. Crystal belly looks good and delicious. Many families will cook this dish for their guests!
Pork tripe with garlic paste is one of the popular snacks in Suihua. Add a little salt when mashing garlic, and the garlic juice will not jump. When you pound garlic, you won't stop. Adults will tell you that if you stop halfway, it will taste strange.
When the garlic paste is prepared, it is very fresh or seafood soy sauce. This kind of soy sauce is not so salty, but slightly sweet and delicious, so there is no need to add monosodium glutamate or chicken essence.
Danjiang hanging furnace cake is mixed with warm water, and the temperature of water and the amount of salt increase or decrease with the change of seasons. After the cake slices are rolled out, they are baked in a charcoal stove, baked on the top and branded on the bottom, and completely baked. The finished product is round and flat, tiger skin color, distinct layers, tender outside and fragrant inside, and delicious.
Jingbo Lake is rich in pollution-free green lake fish, including more than 70 kinds of crucian carp, mandarin fish, red-tailed fish and chubby fish, all of which are delicious and tender. The famous fresh fish dishes in Jingbo Lake include braised crucian carp, steamed mandarin fish, dry fried red tail, sweet and sour carp and stewed fat meat.
Spicy shredded pork tastes tender and authentic, but very spicy shredded pork is usually eaten rolled, especially with dried Chili shreds inside, but it is not only not spicy, but also crisp, which can enhance the taste. Gluten bread is thin and delicious. With glutinous rice porridge, it tastes very comfortable. Locals will also order bean sprouts to match.