My home is a special food in Northeast China, and there are many. The food in Northeast China may focus on a heavier taste, which may not be acceptable to friends in the south, but the main food here is very heavy. Let's introduce our food in Northeast China.

Classic pot-stewed meat

Speaking of Northeast China, you must definitely eat pot-stewed meat, with a bite, which is tender and tender outside, sweet and sour, and tastes classic enough.

It is said that spicy tile meat flavor was one of the signature dishes of Fuchunyuan restaurant in Jilin Province in 1821. It was once popular in Northeast China, with a sour and sweet taste, which was a little more spicy than pot-wrapped meat, and the sliced meat was thinner and bigger. After frying, it looked like a tile and tasted like a thief, so it was named spicy tile meat flavor.

Stewed mushroom with chicken

Stewed mushroom with chicken is a classic northeast dish. It is a chicken breed-Little Stupid Chicken, which has never undergone any hybridization and optimized breeding, and has been raised by natural foraging or combined with coarse feeding for a long time. It is served with potatoes, red mushrooms, vermicelli and other ingredients, and is stewed in the northeast iron pot.

Once out of the pot, the appearance is rosy, and the chicken is rich in flavor, soft, smooth and tender; Red mushrooms are also soft, tender and delicious, and the vermicelli is full of soup. If you take a bite, it's a satisfaction!

Stewed pork with blood sausage

"Northeastern people love pickled cabbage with blood sausage, and yangko makes everyone happy when twisted ..." Blood sausage is indispensable for new year's goods in Northeast China, and killing pig dishes in off-year stews can relieve their cravings ~

The black land in Northeast China is rich in soybeans, and industrious and intelligent Northeastern people have also derived a series of delicacies around soybeans, such as sweet noodle sauce, bean paste, soy sauce and so on. The pork spine cooked with these seasonings is a delicious food that can comfort the taste buds of the northeast people.

a whole spine, 3-4 kg, is slowly stewed with water and sauce that has not passed through the spine until the soup is thick, brown, red and shiny, and the meat flavor is overflowing, so that the sauce spine in Northeast China is ready. Abandoning chopsticks and eating in the original way is the correct way to open the spine of Northeast sauce. The spine is tender and tender, soft and rotten, and the thick sauce flavor makes the spine salty and delicious, which is very satisfying.