1, pot meat

Pot meat, formerly known as pot meat, is a Northeastern dish, the Guangxu years created from the Harbin Dodai House Prefects Du Xueweng chef Zheng Xingwen's hand. Pot meat is sliced pork tenderloin marinated in flavor, coated with deep-fried batter, deep-fried to golden brown in the pot, and then stir-fried in the pot to thicken the gravy that is made. The color of the meat is golden and the taste is sweet and sour.

2, ground three fresh

"Ground three fresh" is a very distinctive one of the Northeast local traditional home cooking, the choice of three seasonal fresh ingredients: eggplant, potatoes and peppers to match, not only in the taste of fresh, natural and green ingredients, but also better than it covers a variety of ingredients, nutrition, so that the three flavors of the very common vegetables into a fresh and fresh delicacies.

3, pork stewed vermicelli

Pork stewed vermicelli is a characteristic of the Northeast region flavor dishes, loved by people in the north and south. Pork stewed vermicelli is the "Northeast four stew" of the first stew, jingle: pork stewed vermicelli, greedy dead wild wolves howling. This dish is very representative of Northeastern cuisine.

4, slippery meat section

Slippery meat section is a traditional dish in Northeast China, with a crispy outside and tender inside, flavorful and delicious characteristics. The finished product is crispy and tender, flavorful and delicious, the people's dinner table home cooking. From the slice of meat derived from the pot of meat is a classic of the Northeast cuisine.

5, chicken stewed hazelnut mushrooms

Chicken stewed hazelnut mushrooms is also a more popular northeastern dish. In the Northeast, hazelnut mushrooms are mostly used in stews, especially with chicken, which is more delicious and rich. After the dish was introduced to Guanzhou, some chefs improved it by adding mung bean vermicelli to it and cooking it together, which is also a unique flavor. Especially in the winter to eat, there is blood circulation to dispel cold, prevent wind-cold attack effect, is really a good dish.

6, kill the pig dish

Kill the pig dish, originally is the Northeast countryside every year near the end of the year to kill the New Year's pig ate a kind of stew. In many places in the Northeast opened year-round pig killing dishes, forming a major feature of the Northeast diet. In the past, people did not have the conditions to pay attention to what ingredients, seasonings, just killed the pig's blood chopped into large chunks boiled and cut into large pieces into the pot, and then cooked while putting sauerkraut inside, add water and seasonings made.

7, sauce bone rack

Sauce bone rack is a traditional dish in Northeast China. According to the different main ingredients there are sauce spine, sauce ribs and sauce stick bone. These raw materials have a **** the same characteristics, is to withstand a long time of stewing and meat will not be firewood, hair dead. Among them, the pork spine is very popular because it has the softest texture after stewing, and it is very quick to gnaw on it, which makes people savor the taste of it.

8, the tiger dish

The tiger dish is a well-known coleslaw in Northeast China, spicy and refreshing, color and flavor. The ingredients of the tiger dish are green onion, cucumber, cilantro and chili. It is rich in nutrients and has a unique taste, refreshing and appetizing. Eating tiger choy in summer can be described as hot and cold.