Salted Fish Pancakes Salted Fish Pancakes were a convenient food for fishermen in Liaodong and Jiaodong in the early days. Due to the unique taste of Salted Fish Pancakes, they began to integrate into local life and became a famous specialty snack in Dalian.

Salted fish cakes are made by salting fresh sea fish and exposing them to sufficient sunlight until they are dried. Then the salted fish cakes are put into an iron pot with less oil, and fried until they are crispy on the outside and tender on the inside, and then mixed with cornmeal.

When the pancakes are mixed together, the tenderness of the fish and the slightly rough texture of the cornmeal melt into your mouth, creating a very unique taste.

Grilled cold noodles are a sweet and sour snack that can also be spicy.

Originated from Harbin, popular throughout the Northeast; definitely Northeastern characteristics.

The raw material is cold noodles spread with eggs and sausage in the middle, which is the way of pancake and fruit; but the cold noodles are more chewy.

Personally, I think the essence of grilled cold noodles lies in the sauce.

The sauces are all prepared by the vendors themselves, and they also know how much to add, so the taste produced by each vendor is different.

Some have thick sweet and spicy sauces, some are good at mastering the sweet and sour seasoning, and some have garlic flavor.

But if the taste is not well adjusted, it is really not delicious.

If you are a friend from out of town, it is better to be taken by a local to eat.

Or buy it from a vendor with a long line of people.

We have all eaten solid eggs, duck eggs, goose eggs, and quail eggs, but we have never heard of solid eggs.

Solid eggs are actually a special snack of Northeastern people. The method is to stir the egg liquid and edible alkali evenly, then pour it into the egg shell again to solidify the eggs.

After it is cooked, it has a chewy texture and is very smooth and tender.

It's most delicious grilled.

It is one of the four major delicacies in Northeast China, and few southerners have seen it.

Chicken Stewed with Hazel Mushrooms Chicken Stewed with Hazel Mushrooms is also a popular Northeastern dish.

In the Northeast, hazelnut mushrooms are mostly used in stews, especially when paired with chicken, which is delicious and rich.

After this dish was introduced to Guanhai, some chefs improved it and added mung bean flour skin to cook it together, which also has a unique flavor.

Especially eaten in winter, it also has the function of promoting blood circulation, dispelling cold, and preventing the invasion of wind and cold. It is really a good dish.

Chicken stewed with mushrooms is a traditional Northeastern famous dish. The chicken is tender, fragrant and delicious, and has higher nutritional value. Regular consumption of mushrooms can enhance the body's immunity, prevent premature aging, and strengthen the body.

Chicken stewed with mushrooms contains calcium, phosphorus, iron, protein, carotene, vitamin C and other nutrients. Regular consumption can prevent vision loss, night blindness, dry skin, and enhance resistance to respiratory and digestive tract infectious diseases.

It would be a great pity if you have not tried the famous Northeastern dish Chicken Stewed with Mushrooms.

This dish has been a top dish since ancient times and is a perfect match in terms of nutrition and taste.

Stewed chicken with mushrooms, the most important thing is hazelnut mushrooms.

Because the hazelnut mushroom tastes particularly good, it is a traditional Chinese medicinal material that has the functions of dispelling wind, activating collaterals, and strengthening muscles and bones.

It is often used to treat epilepsy, waist and leg pain, rickets, etc.; regular consumption can prevent vision loss, night blindness, dry skin; and enhance resistance to respiratory and digestive tract infectious diseases.

Stewed Vermicelli with Pickled Cabbage and Pork. Northeasterners love to eat stewed dishes, and there are many different ways to eat them. Goose stewed with potatoes, chicken stewed with mushrooms, pork and pickled cabbage stewed with vermicelli. As the name suggests, they are all eaten in the cold weather during the twelfth lunar month.

Local cuisine.

The sauerkraut pickled from Northeastern tall Chinese cabbage is cut into thin strips as thick as matchsticks. It has white leaves and green leaves and will not become mushy after being cooked for a long time.

The local potato flour is easy to cook and endures cooking. When it comes out of the pot, it is yellow and white and bright. When you pick it up with chopsticks, it looks like a spring willow hanging upside down.

Using the old soup used to cook the meat and bones when killing pigs, add the stir-fried pork belly and simmer the pork pickled cabbage vermicelli slivers, and the delicious aroma fills the roof!

Guobao Pork Guobao Pork is a Northeastern specialty dish. The pork tenderloin is sliced ??and marinated, wrapped in fried batter and deep-fried until golden brown, then scooped up, stir-fried and thickened.

The finished dish is golden in color, crispy on the outside and tender on the inside, sweet and sour, and not greasy when eaten in large quantities. It is a dish that is eaten in summer to whet the appetite and increase appetite.

Guobaorou is a famous Northeastern dish first created by Zheng Xingwen, the founder of Harbin Daotaifu Cuisine. It has been developed for a hundred years.

The method is to marinate the pork tenderloin into slices, wrap it in frying paste and fry it until golden brown, then scoop it up, stir-fry it and thicken it.

The finished dish is golden in color, crispy on the outside, tender on the inside, sweet and sour, and has become a must-order dish on the Northeast table. It is very suitable for eating in summer to whet your appetite.

Guobaorou, formerly known as Guobaorou, is a Northeastern dish. It was created during the Guangxu period by chef Zheng Xingwen of Yin Du Xueying of Daotai Prefecture in Harbin.

Guobao Pork is made by marinating sliced ??pork tenderloin, coating it in fried batter, frying it in a pan until golden brown, then scooping it up, then adding it to the pan and stir-frying to thicken it.

The cooked Guobao meat is golden in color and tastes sour and sweet.