sauce bone

I like this sauce bone best, and I always feel that only by eating meat in this way can I show my "manly" appearance. The meat on the bones is more delicious than the meat in other parts, and the bones are quite big. Basically, it is enough for one person to eat a sauce bone.

northeast specialty blood sausage

Many people who visit the northeast will never forget to taste the blood sausage in the northeast. This kind of blood sausage is particularly unique, soft and fragrant, and it will definitely be fresh in your memory after eating it once. To the special surprise of many tourists, this unique delicacy can only be eaten in the northeast, but it is always impossible to eat it in other places.

spicy cabbage

spicy cabbage usually appears in Korean cuisine, but in fact, northeast spicy cabbage is no less than Korean spicy cabbage! Spicy cabbage tastes crisp, sour and delicious, and is also rich in cellulose, which can stimulate appetite and help digestion. Many southerners may not have eaten it, and some southerners think that the smell of spicy cabbage is a bit strange. Xiaobian's friend is like this, but after eating it once, he said that this spicy cabbage is "ugly". Since then, he has to eat some spicy cabbage every time he eats noodles and bibimbap, and he also told me that he regretted not trying spicy cabbage earlier!

auricularia auricula

Auricularia auricula, also known as black vegetables, auricularia auricula and auricularia auricula, belongs to Auricularia, which is a precious colloidal fungus for both medicine and food in China, and is also recognized as a health food in the world. Auricularia auricula is cultivated in northeast China, North China, Central South China, Southwest China and coastal provinces. The temperature difference between day and night in Northeast China is relatively large, which is very suitable for the growth of auricularia auricula, so the quality of auricularia auricula in Northeast China is very good. Dongning City, Heilongjiang Province has excellent geographical conditions and growth environment, which is extremely suitable for the growth of Auricularia auricula, so it is also the largest production base of Auricularia auricula in China.

Sauerkraut

Sauerkraut in Northeast China is the most appetizing, whether it's stewed pork with sauerkraut or stewed big bones with sauerkraut, of course, the most classic one is jiaozi with sauerkraut stuffing. Northeastern people's love for sauerkraut is in their bones. Nothing is like eating a tree pattern with sauerkraut, and nothing is more satisfying than eating jiaozi with sauerkraut stuffing. In other words, I haven't eaten jiaozi with sauerkraut stuffing for a long time. Imagine the combination of sauerkraut and pork stuffing. Sauerkraut dissolves the greasy taste of pork, and pork enriches the taste of sauerkraut. What genius came up with this combination of dumpling stuffing? It makes my mouth water.