? Many people say that northeast cuisine belongs to another cuisine besides the eight major Chinese cuisines. Indeed, due to the differences in living environment and geographical location between people in Northeast China and people in other places, people in Northeast China have different personalities and some habits from people in other places. Especially in terms of eating habits, the winter in the northeast is particularly cold, so the northeast people like to eat stew in winter, while the southerners prefer to eat stir-fry and soup.

Pot-wrapped meat was originally called "pot-roasted meat", which evolved from burnt pork strips. The practice is to slice the pork tenderloin, wrap it with starch, fry it in hot oil until golden brown, and take out the oil control. The fried meat slices are crispy and have a crisp sound when they are knocked. Stir-fry shallots, ginger and garlic in another oil pan, then add the fried meat, pour in the sweet and sour juice and stir-fry with fast fire, so that the sweet and sour juice can soak the meat and thicken it. The pork in the pot is golden in color and tastes sweet and sour.

? Cabbage is difficult to store in the cold climate of Northeast China, so people will pickle it into sauerkraut to eat. Sauerkraut tastes crisp and sour, and can be used as a side dish in many dishes. White meat and blood sausage is a delicious dish made of sour cabbage, blood sausage and pork belly. Sliced sauerkraut, sliced pork belly and blood sausage, stir-fried onion and ginger, stewed white sauerkraut and blood sausage.

? Stewed mushroom with chicken is an authentic northeast dish, which is made of free-range stupid chicken, hazelnut mushroom and vermicelli. The chicken is tender and chewy. Mushrooms absorb the fresh flavor of chicken and give it a faint flavor. The entrance of vermicelli is smooth and the soup is fresh and thick. This dish is not only a feast for guests, but also a delicacy for "distinguished guests". How influential is it? Just as the folk proverb says, "when the uncle leads the door, the chicken scares the people to death."

Pickled vegetables, a "hard dish" that is not fried, steamed or fried, seasonal vegetables such as cucumber, radish and dried bean curd, and seasonal wild vegetables such as bitter vegetables, twisted buds and even green onions can all be used for dipping sauce. Southerners can't read it. Also called vegetables. Does it taste good？

In fact, this way of eating is not only in the north, but also in the northeast. In Shandong and other places, pickles are also "hard dishes". Every family eats almost every meal. Even if you go to a restaurant to drink, there will eventually be a dish of pickles to relieve the hangover, which is light and greasy.

Pork stewed vermicelli is also a famous "hard dish" in Northeast China. Pork stewed vermicelli, chicken stewed mushrooms, ribs stewed beans and catfish stewed eggplant are collectively called "the four major stews in Northeast China". Three layers of fat and thin slices of meat, smooth vermicelli, delicious soup, a few mouthfuls of snoring, are very comfortable to eat and sweat at the tip of your nose. There is a jingle called "Pork stewed with vermicelli, greedy wolf howling".