First, Harbin: Desmolly stewed live fish.

The word "Demoli" is a transliteration of Russian. The origin of this dish is Demoli Village, Yihantong Township, founder county, a suburb of Harbin, which has a history of more than 100 years. Because the village is near the Songhua River in the north, the villagers here mainly depend on fishing to make a living when there are many fish.

In the early 1980s, an old couple in the village opened a small restaurant on the roadside to entertain passers-by who stopped for dinner. They stew the local live carp with tofu and vermicelli, which is delicious without losing the boldness of Northeast cuisine. More and more people eat it, and as a result, the business is getting hotter and hotter.

Later, the practice of cooking spread like wildfire and spread all over the streets of the city. Harbin people say: If foreign friends don't like western food and northeast cuisine, let's have Molly stew live fish.

Second, Dalian: salted fish cakes.

Salted fish cake was originally a signboard in Dalian street snacks. Dalian is surrounded by the sea on three sides. In the early days, it made a living by fishing. In order to land early and sell marine products, fishermen must go out to sea early, and they must eat a meal at sea. Eating salted fish cakes is convenient and convenient. For the general public, there were few fresh vegetables in winter, only cabbage and radish.

When adjusting dishes, small fish that is affordable and can be bought everywhere becomes the first choice of housewives. Every household needs to salt and dry some salted fish every year. Salted fish and corn flour cakes become the best combination, and it is indispensable to eat at home and take rice out. Gradually, they have entered restaurants and restaurants and become representative dishes with local characteristics in Dalian.

Third, Qiqihar: killing pig dishes.

During the Chinese New Year, a family in the village killed a pig, which was full of good things in the lower back and legs. How to eat the remaining fat in the water gave us a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat were all together.

If you want to eat big fat meat, you should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflected the aunt's face, and the stew with ginger and garlic in the pot was cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials.

Fourth, Yanji: dog meat hot pot.

When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like other parts of the country, it is also popular to eat hot pot, Korean dog meat hot pot. At the bottom of the special pot, dog meat and dog ribs are stewed. Nothing but fresh is spicy. It may be that Yanji is too cold, so the dog meat should be supplemented with pepper. Eat it all year round, and it is best to eat it in summer to cure colds.

5. Changchun: Di San Xian.

China's folks have always had the habit of tasting three delicacies of land, trees and water on the day of long summer. Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

Jiamusi: stewed vermicelli with sauerkraut and pork.

Northeasters love to eat stewed dishes, and there are many famous dishes to eat. What kind of stewed potatoes with geese, mushrooms with chickens, and stewed vermicelli with pork and sauerkraut can all be named as the name implies, and all of them are local dishes eaten in the cold weather in December.

The pickled sauerkraut of tall Chinese cabbage in Northeast China is cut into silk the thickness of a match stem, which helps the white leaves to be green and will not boil for a long time. Local potato flour is easy to cook and endure, and it's just like hanging upside down with chopsticks when the pot is yellow and bright. Use the old soup of cook the meat and Bones when killing pigs, add the pork and sauerkraut vermicelli stewed with sauteed pork belly, and the delicious aroma surrounds the roof!

Seven, Shenyang: stewed mushrooms with chicken.

Features of stewed mushrooms for chickens in Northeast China: There are native chickens in front of the mountain and mushrooms born after the rain behind the mountain. Did anyone design such a food combination? They are busy "forcing" each other's fragrance, making your kitchen filled with strange fresh fragrance.

Eight, Jilin: dog soup.

In the Korean Hotel in Jilin, all the dog broth is the fresh meat of the day, and there is no soup stock. The dog broth made in this way is called clear soup. To eat dog meat, there are many tricks, such as stewed tofu with dog meat, dried cabbage with dog meat, and hot pot with dog meat.

But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable. When you look back at this bowl of soup, you feel that there is a fragrance in your nose, and this dog meat will taste more and more fragrant.

Nine, catfish stewed eggplant.

There is a saying in the northeast: "Braised eggplant with catfish will kill the old man", which shows the popularity of this dish. It is a northeast stew with strong local characteristics. The biggest feature of eggplant is that it absorbs flavor and is soft and easy to eat in the mouth, but it has fully absorbed the taste and nutrition of catfish.

Ten, the northeast face lift.

This seems to be the most famous cold dish in Northeast China, and this dish is indispensable for Northeast Chinese restaurants, regardless of their size. If it is really lacking, then this Northeast Restaurant is undoubtedly deceptive. Most of the materials used in the big face lift are potato powder, which is white, good, crystal clear, tough, smooth and tough to eat and good in taste.

People in Northeast China don't pay much attention to cooking this dish. Most of them are cut wide and mixed with seasonings such as onion, ginger and garlic. I also brought this method to Fuzhou, but the raw material was mung bean powder, which was softer and less tough. The face lift in the restaurant is very particular, not only the taste is good, but also the color and technology are very important.