The most classic delicacy in Harbin is red sausage. Red sausage originally came from Russia. The most common, famous and traditional red sausage flavor is "Ledous" flavor (it is garlic flavor, it goes well with wine, and when paired with "Gvass", it tastes great!) . It can be sandwiched in ribs and is a very important meat species. Red sausage can be eaten directly. If you hold it in your hand, you will definitely catch something black! Don't panic, it's not dirty, it's just a thin layer of charcoal ash on the surface of the sausage. The red sausage is smoked with old fruit trees growing in Daxinganling Mountains. The surface of smoked red sausage will have a layer of fruit charcoal ash that is invisible to the naked eye. When eating, you need to eat the skin as well. This is the real red sausage flavor - you need to eat the charred flavor with a bit of mountain!

Meat products using the filling process are similar to Nanjing’s fragrant tripe preparation method. The fragrance of pine nuts is mainly used to enhance the flavor. After cutting, the color is correct, the aroma is overflowing, the meat is fat but not greasy, and the transparency is good. , tender and elastic, sliced ??thin but not broken. The perfect accompaniment to food and wine.

Harbin’s dry sausage is also famous for its long history. As the name suggests, intestines are filled with intestines and then dried. It is slender than red sausage, and its appearance and preparation method are similar to Cantonese-style "sausage". It is just that it can be eaten raw, while sausage must be cooked. The taste of dry sausage is somewhat similar to that of sausage, but maybe because it is a northern cuisine, it is more salty. It is hard, tough, and chewy. It is recommended to eat it as a snack...

Also known as "pot fried pork", it is said that the prototype is Northeastern braised pork, but now it has been improved and adopted a new method. . Lean meat must be used to make Guobao Pork, and tenderloin is the best. Spread potato starch paste on the outside of the selected meat segments, deep-fry them in hot oil to dry out the lean meat segments inside. At this time, add ketchup, carrots, tomatoes, fresh lemon rock sugar, etc. to make a sweet and sour sauce. Just stir-fry the deep-fried meat and it's ready to serve. It's characterized by northern cuisine and southern cooking, which is similar to the Cantonese dish "Gulu Pork" while retaining the flavor of Northeastern cuisine.

Di Sanxian

Stir-fry potatoes, eggplants, and peppers together. This is an authentic Northeastern dish. Although it is simple, the method is very particular. First of all, the potatoes should be noodles but not crispy, which means frying; the eggplant should be tasty but not salty, so it means seasoning and cooking; the peppers should be cooked but crispy, which means the heat. . There is a saying in Mr. Jin Yong's novels that the simpler the dish, the more effort is required, and this is the case for the three delicacies here.