When I was in college, my roommate in Sichuan was curious about the "ice valve" in Northeast China, and I told him that it was a specialty of Northeast China. Early spring is especially rich, and it is a rich season, and it is mainly produced at the eaves of houses, and the optimal value is about1m. It would be best if it is 1.5m, but this kind of food is dangerous, so you must pay attention to safety when picking it. Harbin's "fried ice valve" was a strange dish until the TV series "Go East" was broadcast. But! This dish can really be served! And you can eat it in Harbin! The story of "Crossing the Kanto" is really not made up. The origin of this dish really originated from a "smashing field". It's just that different versions have been circulated in the place. It can be said that it originated from the three northeastern provinces, and it is also said that it is a matter of Harbin, Changchun and Shenyang. But the plot is similar.

The ice-frying valve exists like a god in the northeast, and the whole northeast catering industry will say. I feel that it has surpassed the glory of a dish itself, and it is more like a true portrayal of the spirit, inspiring generations of Northeast chefs to stand on the industry, not afraid of challenges, and dare to face all difficulties and obstacles. In the northeast cuisine, frying is a very important job, such as the famous pot-stewed meat, meat skimming festival, three fresh potatoes, baked eggplant and so on. These all need a frying process. And it's not just cooking. In the practice of restaurants, many home-cooked dishes need to be fried before cooking, such as fried liver tips and dry pot potato chips. They are all fried first and then fried, so that they can be fragrant and attractive.

This kind of fried popsicle, in fact, many Harbin people after 70-80 should know that they did it at home when they were young. The "drawing popsicles" of the older generation of chefs is more troublesome than frying popsicles. It's just that this fried popsicle belongs to the Spring Festival. Moreover, the production cost is high and it cannot be sold at a high price. Now many food factories produce semi-finished fried ice cream. But I can't control the oil temperature at home. Basically, all products are crispy batter on the outside and milkshake on the inside!