Stewed mushrooms with chicken, a famous dish in Northeast China, is made by stewing wild dried mushrooms, chicken and vermicelli together. When eating hazel mushrooms, the aroma is overflowing, the mushroom meat is smooth and delicate, the chicken is tender and soft, the color is red and bright, and the juice is wide and strong.

pike, one of the cold-water fish in Mohe, is especially abundant in summer and autumn. Most of the local people eat braised pork and barbecue.

The sauce bone head mainly refers to the sauce spine, that is, the pork chops. The sauce bone in Mohe is delicious, thick but not greasy, and rich in nutrition, so that tourists can fully feel the pleasure of eating meat in chunks and drinking in big bowls in Northeast China.

Stewed tofu with cod is the most nutritious dish in Mohe. Cod is one of the precious cold-water fish in Mohe, with less prickly meat, which is not greasy and rich in nutrition. In addition, tofu is also a health-preserving dish, which is delicious and nutritious when paired together.

northeast dumplings, a famous point with traditional flavor in northeast China, have a traditional stuffing in the north? Water filling? The dough is mixed with cold water, the skin is thin and the tendons are shaking, and the stuffing is salty and fresh, which is a popular pasta.

white meat and blood sausage, white meat is pork, and blood sausage is pig blood. Mohe people added a steaming process on the basis of following the original cooking method of this dish, that is, steaming the white meat for 2 minutes before stewing the meat. Plus the essence of northeast cuisine? Sauerkraut, a pot of pig-killing dishes unique to Northeast China, will appear before your eyes.

Mohe stew, stewed goose, stewed ribs, stewed potatoes, stewed tofu and stewed vermicelli? Stewed dishes in Northeast China are everywhere, with large bowls and strong flavor. The most common ones are stewed tofu with sauerkraut, stewed ribs with corn and stewed local farmers.

Disanxian is the representative of home-cooked dishes in Northeast China, which refers to fresh seasonal vegetables, such as potatoes, eggplant and peppers. The way to make fresh potatoes, eggplant and peppers is very simple, that is, cut potatoes, eggplant and peppers into pieces, fry them in hot oil until golden brown, and then fry them together for seasoning. The dish is fresh, fragrant, soft and tender, sweet and delicious, and suitable for next meal.

Ga Ya Zi, wild fish with home-made sauce in the countryside, is a combination of strong sauce flavor and game

The cornmeal cake is a little rough, but it doesn't affect the aroma of natural food

Small potatoes with sauce flavor, with a big pepper, don't say that the northeast doesn't eat spicy food, but it just doesn't eat so spicy.

Pot-wrapped meat is sweet and sour, crispy outside and tender inside, and full of meat flavor.

The perfect combination of homemade blood sausage, pig blood, fat sausage and various seasonings. I remember Xiaobian saw on the news some time ago that the streets of Shenyang were selling blood sausages again.

white meat pickled cabbage, home-made pickled cabbage in rural areas with fat pork, is fragrant but not greasy, sour and refreshing.