2. Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. Among them, the pork spine is the most popular, because it tastes softest and glutinous after stewing, and it is more fun to chew. Sauced bones are rich in flavor, fat but not greasy, and have a long aftertaste.
3. The origin of fried powder is said to be Jilin, but the fried powder in the two places is slightly different. In Changchun, I think the size of powder is slightly smaller, so it has more flavor. The main ingredient is sesame paste, so it tastes good. The location is basically in the famous business district of Changchun, opposite Yatai Fuyuan on Chongqing Road and snack street on Guilin Road. Li fried powder is a famous brand.
Chinese hamburger is a traditional dish in Northeast China, which has the characteristics of crisp outside and tender inside and delicious taste. The finished product is crispy outside and tender inside, salty and delicious, and it is a home-cooked dish on the table of the people. Pot-wrapped meat from the meat skimming section is a classic of Northeast cuisine. The method of skimming the meat section is very simple, mainly by putting the fried meat section into the prepared sauce, stir-frying and wrapping it with seasoning.
5. Sauerkraut with white meat and blood sausage is a traditional Manchu food, which is widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Pork and blood sausage are full-bodied, white meat is fat but not greasy, blood sausage melts in the mouth, and sauerkraut tastes sour and greasy, so the whole dish is rich and solid, with considerable information and very tasty. New year's dishes are full of flavor and mellow.