My hometown is in the northeast, where there are many kinds of delicious food and rich varieties. Perhaps the taste of the northeast people is biased, and they pay attention to color, smell and taste, so the most distinctive dish in the northeast is home cooking.

1, braised goose

Every heavy snow season, when southerners are still amazed at the white world wrapped in silver, Northeasters have been humming songs around the fire resistance and eating goose in iron pots. Goose stew in iron pot is a classic program on the dining table of the northeast people, which is comparable to the unforgettable night of the Spring Festival Evening. Every snowy season, when it is freezing, grandma will kill the goose and stew it in a big pot. The more stewed the goose, the better it smells. It is a childhood memory that everyone in Northeast China has.

After a long period of stewing, the goose meat is thoroughly salty and fragrant, and the soft, rotten and deboned taste is mixed with the original mellow taste of the goose. When chewing slowly, it is released between the lips and teeth, full of fragrance, and very delicious with tortillas.

Demolis stewed fish

Desmolly stewed fish originated in Russia and spread to the northeast by virtue of its unique geographical location. Under the cold weather in Northeast China, the growth cycle of Desmolly fish has been invisibly increased, which makes Desmolly fish grow extremely huge and enough for a family to eat. Stew it with tofu, and add soy sauce and bean paste made from soybean, a specialty of Northeast Black Land, for simple seasoning. This is the most primitive stewed fish in Northeast China.

Desmolly stewed fish has a history of hundreds of years, and it is also called firewood fish in Northeast China. Tofu is tender and fish is delicious. Coupled with the salty flavor of special bean paste, the fish is crisp, tender, salty, sweet and delicious. Simple to make, nutritious and delicious.