1. Moli stewed live fish. The main ingredients and ingredients of this dish are all local specialties, and the groundwater in the village is also used. The cooking process is also a self-invented process, which is a real local dish.

2. Salted fish cake, which is a famous traditional snack along the northern coast, belongs to Dalian cuisine in Shandong cuisine. Fresh sea fish is salted, dried in the sun, and then put in an iron pan with a little oil, so it is fried to be tender in the outside. It has a unique taste when eaten with cornmeal cake.

3. Pot-stewed pork slices (English name: Double Cooked Pork Slices), formerly known as pot-fried pork, is a northeast dish, which was founded by Zheng Xingwen, the chef of Daotai Prefecture in Harbin, in Guangxu period.

4. Disanxian, a traditional home-cooked dish of the Han nationality in Northeast China, is featured with three seasonal fresh ingredients: eggplant, potato and green pepper, which are not only rich in flavor, natural and green, but also better than it covers the nutrition of various ingredients, so that the three kinds of ordinary vegetables can be made into delicious dishes.

5. Old pineapple meat, also known as sweet and sour meat, is a famous traditional dish of Han nationality in Guangdong, belonging to Cantonese cuisine. This dish tastes fresh and greasy, and its sweet and sour taste can stimulate appetite, whether as a fruit or a dish.

6. The meat loaf is a traditional dish in Northeast China. It has the characteristics of crispy outside and tender inside, and it tastes delicious. The finished product is crispy outside and tender inside, salty and delicious. It is a home-cooked dish at the table of the people, and the pot-wrapped meat derived from the meat loaf is a classic in Northeast China.

7. The pig-killing dish was originally a kind of stew eaten in rural areas of Northeast China every year when pigs were killed in the New Year. In many places in Northeast China, the pig-killing dish was set up all the year round, which formed a major feature of the Northeast diet. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the freshly killed pig's blood into large pieces and cooked them, then put them into a pot, and then put sauerkraut in it while cooking, adding water and seasonings.

8. Northeast Face-lifting is a famous snack in Northeast China, also known as Face-lifting, Northeast Face-lifting, Northeast Big Face-lifting, Water Face-lifting and Northeast Cold Noodles (it is called Northeast Cold Noodles in some places, but Northeast Cold Noodles is actually another snack in Northeast China, which is misinformed).

9. Pork stewed vermicelli with sauerkraut, that is, pork belly is sliced and fried, stir-fried with sauerkraut, stewed with water to make soup, and then boiled with sweet potato vermicelli until soft, that is, pork stewed vermicelli with sauerkraut.

11. Stewed mushroom with chicken is a northeast stew, usually made of dried mushrooms, chicken and vermicelli. Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and smooth. Stewed chicken with mushrooms is tender and has high nutritional value.

expanding content

Northeast cuisine refers to the cooking varieties in Northeast China, including Heilongjiang, Jilin, Liaoning, eastern Inner Mongolia and northeastern Hebei. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, full heat, strong flavor, crisp and crisp color, and cooking methods that are better than stir-frying, frying, roasting and roasting.