fry three kinds of dishes. This dish is fried with comb oil, kidney and pig. After the pig is fried, it is what we call "oil shuttle". The oil shuttle tastes crisp in the mouth. After the comb is fried, it tastes crisp and fragrant, which is more fragrant than the oil shuttle. After this dish is cooked, all three ingredients are delicious, especially wine.

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Blood sausage with garlic paste is a special food in Northeast China. Previously, blood sausage was used by Manchu and Xibe nationalities in Northeast China to sacrifice their ancestors and gods, and it was a home-cooked dish in Northeast China. Made of pig blood. Its preparation process is roughly as follows: repeatedly rubbing and cleaning the pig small intestine with salt, tying one end with thread, pouring fresh pig blood, salt, pepper, etc. into the intestine from the other end, and cooking with strong fire.

Blood sausage with garlic paste is a dish made of blood sausage alone. The method is very simple. Cut the blood sausage into pieces, steam it in a pot, and dip it in garlic paste. The blood sausage is full of fragrance, unique in taste, fresh and refreshing, fragrant but not greasy, and rich in garlic flavor. It is a kind of appetizer that many people like.

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sauce dish gave northeast people a bowl of big sauce, which can be dipped all over the world. Use dried tofu to wrap green onions or cucumbers, all kinds of vegetables, dip them in northeast soy sauce, or dip them alone, and they are fragrant, refreshing and pure natural green.

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Pan-fried pork intestines are cleaned, cooked and then made by the method of pan-frying, which is very proud of the older generation.

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the fried liver tip is made of sliced pork liver. The pork liver is fresh and tender, with delicate and smooth taste and delicious taste. It is a home-cooked dish suitable for all ages. It is also one of the necessary orders for the older generation to drink in restaurants.