Why do you say the hard dishes in Northeast China are hard? How hard is it? The first "hard" is the "hard" in food. Free-range stupid chicken, Jiang Zhongqun live grouper, black fungus on the mountain ... From the perspective of mainlanders, the northeast people have a kind of pride in bringing all the delicious food from Baishan Blackwater. When it comes to authentic Northeast cuisine, many people can casually name several classic dishes. Xiao Ye chicken stewed mushrooms, pork stewed vermicelli, pig-killing dishes, stew in disorder ... Just listening to the name will be surpassed by the original ecology and domineering side leakage of Northeast cuisine. Meat is the core of northeast cuisine. Most dishes in Northeast China can be served with meat alone, so it won't be difficult to find meat in peppers. We can simply interpret it as "eating meat casually" in Northeast China.

Then there is the "hard" in weight. A big iron pot and a small basin are full of food and meat, which is considered a "piece of cake" in the eyes of the northeast people. Winter is like the favorite cauldron stew of the northeast people, and it is also a kind of "hard" feeling to sort it out gradually. You can throw whatever you want into the pot. You don't need to pay attention to meticulous knife cutting and good experience, and it's nothing. Give customers a strong first impression and show a generous style of eating meat. Compared with some coastal cities, cooking must be meticulous and properly cooked, in sharp contrast. This is one of the reasons why many northerners think that Northeast cuisine is like "leftovers".

Why do Northeasters like iron pot stew so much? Why is the food so hard? In fact, this is not deliberately done by the northeast people. It is caused by this black land. Beginning of winter will start in the middle and late October in Northeast China/KLOC-0, and will not enter the spring until March and April next year. But in this long winter, the only thing to do is "eat". A few years ago, because of underdeveloped transportation, the northeast climate was extremely cold, and local people could not eat fresh fruit at all. In autumn and winter, people gradually store a large number of potatoes, Chinese cabbage, long beans and long eggplant, and dry them in the sun for easy storage. "Stewing" is undoubtedly the best cooking method.

The traffic is becoming more and more convenient, and "stew" has been preserved from the food culture in Northeast China. Stewed vermicelli with cabbage and pork, stewed beans with eggplant, stewed white meat with sauerkraut, stewed pork, stewed chicken and mushrooms are all veritable "big dishes". In the northeast, you should not only eat well, but also eat hot and comfortable. Every mainlander can't refuse to sit on the hot kang and eat from the same pot. This sense of satisfaction is obvious. So this is also an important reason why the northeast people like to eat iron pot stew, and the food is so hard.