A typical big stew in Northeast China, with a combination of meat and vegetables, is simple. All the favorite ingredients are put into a casserole, boiled in a big fire, simmered slowly in a small fire, and the more fragrant the stew, the more labor and trouble are saved. The soup is steaming, soft and rotten, which is particularly easy to digest. It can not only resist the cold, but also nourish the body.

Second course: Stewed wild duck in sauce.

Wild duck meat is high in protein, low in fat and cholesterol, and rich in essential fatty acids, amino acids and mineral elements. It is a very high-quality health-care meat food, especially suitable for nourishing in winter and frequently supplementing meat in heavy snow season, which not only keeps out the cold, but also enhances the resistance.

Third course: stewed mushrooms with chicken

A classic big stew in Northeast China, the authentic way is to stew hazelnut mushrooms with small stupid chicken and iron pot. This dish is not only delicious, but also has high nutritional value. It is a good tonic in the world. If you eat it often in winter, it can enhance your immunity.

Number four: Desmolly stewed fish.

Northeast specialty dishes are characterized by stewing fresh live fish with brine tofu, pork belly, vermicelli, Chinese cabbage and sauce for about half an hour. The fish is saturated with meat flavor, and tofu and vermicelli Chinese cabbage absorb the essence of fish. The sauce flavor is rich, the meat is tender and mellow, and the taste is smooth and delicious. It is especially suitable for nourishing in winter and delicious.

The fifth course: Braised mutton

Mutton is warm and sweet, which can be used for food supplement and dietotherapy. It is a very good health food, and has the effects of tonifying deficiency and dispelling cold, warming qi and blood, tonifying kidney and strengthening yang, promoting granulation and strengthening strength, and resisting cold. Moreover, mutton is tender, delicious, nutritious, nourishing the stomach and dispelling cold, and is suitable for all ages.

The sixth course: stewed persimmon with beef.

Beef and persimmon (tomato) are a perfect match. They are stewed together, and the meat is crisp and rotten, and the soup is delicious, nourishing and delicious. It is a dish suitable for all ages, especially for nourishing in winter.

The seventh course: stewed bean curd with sauerkraut and pork and vermicelli.

Typical northeast home cooking, sauerkraut and pork belly are the best collocation, sour and appetizing, fragrant but not greasy, vermicelli Q plays soft and glutinous, frozen tofu absorbs the soup of sauerkraut and pork belly, and takes a bite of the soup, which is more fragrant than meat, so delicious that there is no soup left.