Although the shell is hard, it is easy to peel off, and the teeth will open when it is well chewed. The nuts are plump, white and round, and although they are not big, they are fragrant. It grows in the pine forest, can't be cultivated artificially, and the quantity is not much, so it is more expensive. This kind of mushroom is smooth and tender, with a unique and rich aroma, which is very delicious. Everyone knows that stewed chicken with hazel mushrooms, and friends who know the goods eat stewed chicken with red mushrooms.
Many people eat it in Korean barbecues. In fact, it can be a very common food in our country. Although it is planted in the north and south, people in the northeast eat more. Like the sticky bean bags of Manchus in Northeast China, a piece of perilla leaves is usually placed under each sticky bean bag, which has a unique fragrance and is delicious, and other pasta can also be used.
What are the cuisines in Northeast China?
Northeast cuisine? Northeast cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces. It is also a local flavor dish with a long history and rich characteristics in China, which has been famous all over the country since ancient times. Northeast China is a place where many nationalities live together.
In the book Qi Min Yao Shu written by Jia Sixie in the Northern Wei Dynasty, the cooking methods of northern minorities such as "Hu Stewed Meat", "Hu Soup Method" and "Hu Fan Method" were described, which showed that their cooking techniques had a high level for a long time.
Shenyang, Liaoning Province is also the old capital of the Qing Dynasty. There are many palace dishes and Wangfu dishes. Influenced by it, Northeast cuisine is more exquisite in production methods and materials, and it also absorbs the essence of cooking methods in Beijing, Shandong, Sichuan and Jiangsu, forming a Northeast cuisine with rich local flavor. The characteristics of Northeast cuisine are: cooking methods are longer than grilling, roasting, cooking and frying.
Pay attention to spoon work, especially in the "eight major" cuisines, Northeast cuisine is not ranked. But this has not hindered its business. Even in Guangzhou, far from its birthplace, Northeast cuisine can be as warm and heroic as kapok.