All kinds of stews are popular in Northeast China. My mother is from Northeast China. I have loved to eat Northeast dishes since I was a child, especially with rice. It is perfect. My favorite dishes are pork and sauerkraut stewed vermicelli and pot-stewed meat. I can never get tired of eating these two dishes, especially the sauerkraut in pork and sauerkraut stewed vermicelli. Only the northeast people can cook it, and the taste of sauerkraut in other places is different. In summer, you can bake the whole world with a stove for the northeast people, and in winter, you can give them a big bite.

As a person from the northeast, I think that although the food in the northeast is uninhibited, it is not lacking in delicacy. Below I will count the following Northeast delicacies in my heart. I have been away from home for more than ten years, and I went to the Northeast once in the summer of 20 19. I'm sure I'll have an authentic Northeast dish when I finally go back. Even if I eat Northeast food in Suzhou, my supporting dishes are pot-stewed pork, cucumber skin peeling, three fresh potatoes, fish-flavored shredded pork, spicy shredded pork and shredded sweet potatoes.

Have you all seen the Northeast family? Many northeastern people will think that Northeast cuisine is no worse than other cuisines. Pot-wrapped meat, fresh rehmannia root, minced meat, pickled cabbage powder, pork-killing vegetables, peasant's one-pot cooking, stewed mushrooms with chicken, stewed beans with potatoes, stewed tofu with Chinese cabbage, peeled cucumber, and shredded sweet potato … To tell the truth, none of these dishes can be put down! It must be pot-stewed meat, and the rest are shredded pork with fish flavor, dried bean curd with pepper, stewed mushrooms with chicken, stewed vermicelli with pork, and stewed beans with ribs. As a half-northeast person, it is not necessary to have a good harvest when eating hot stew. Some of them are also called northeast stew: stewed pork ribs for use, peeled beans, and pumpkin (called pumpkin in the northeast) corn cut into pieces and washed for use. Steps: Put 50g of rock sugar in a hot pot with less oil, stir-fry with low fire to make the sugar color, stir-fry ginger slices, star anise and pepper ribs until the color is the highest, stir-fry with soy sauce, and add boiled water and corn pieces.

Season, spring, sauce dish in summer, stewed beans with potatoes and pork belly, lying in the trough! Braised mushrooms with chicken in autumn, some small ribs and vermicelli, and a pig-killing dish to collect blood sausage in winter ~