This kind of snack is named after the place of origin is De Moli, which is located on the outskirts of Harbin. It was originally because villagers came up with this snack to entertain passers-by. Desmolly stew live fish is very simple, just put tofu, vermicelli and newly salvaged carp in a pot and simmer for dozens of minutes. The original intention was to eat happily together, to eat warmly, and to make people feel very cordial. Later, the practice of cooking spread from Harbin, and every household would cook it. When tourists go to Harbin, Molly stewed live fish is a very good choice. Eating Molly stewed live fish in the cold northeast is very warm and fragrant.

2. Dog broth

When it comes to the specialty snacks in Northeast China, I have to mention that all the dog meat used in the dog broth is freshly slaughtered, so the dog broth that tourists drink is clear soup, which is much more tender than those made from old soup. There are many ways for Jilin people to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat, which are all representative dog meat snacks. Dog broth is essential when eating dog meat. When you take a bite of dog broth, you will feel full of aroma and endless aftertaste.

3. Stewed vermicelli with Chinese sauerkraut and pork

Who doesn't know pork stewed vermicelli? Stewed food is a favorite way to eat in Northeast China, such as stewed potatoes with geese and stewed mushrooms with chickens. Pork stewed vermicelli is not a problem, and everyone can see its practice from its name. Because of the weather, many snacks in Northeast China have the function of increasing human calories. Delicious pork, fresh and lubricated northeast tall Chinese cabbage, and vermicelli are simply delicious in the cold northeast, which meets the needs of taste buds while keeping out the cold. ?

4. Dishanxian

According to tradition, people always like to eat three fresh vegetables in long summer that day. The reason why they are three fresh vegetables is that they are amaranth, yuanmai and broad bean. Put these vegetables together and fry them, without too many varieties of vegetables. In Changchun, Di San Xian is loved by many people, so it has gradually become a local famous dish. There are also many places where potatoes, eggplant and peppers are fried together, also known as three fresh foods, which are authentic snacks in Northeast China. There are many specialty snacks in Northeast China, so I won't spare them here, such as killing pork dishes, cold dishes in Northeast China, pot-stewed meat and so on. Do you want a special snack in Northeast China? Then you must remember when you travel to the northeast.

5. sausage

Sausage originally came from Russia. The most common, famous and traditional sausage flavor is "Liduosi" flavor (that is, garlic flavor, excellent wine, with "Golas", it tastes great! ）。 It can be sandwiched in Lebali, which is a major meat variety. Sausage can be eaten directly. If you hold it in your hand, you will definitely catch a black one! Don't panic, this is not dirty, but a thin layer of charcoal ash on the surface of sausage. Sausage is smoked with old fruit trees growing in Daxing 'anling. Smoked sausage, the surface will adhere to a layer of invisible fruit charcoal ash. When eating, you should also eat the epidermis, which is the real sausage flavor-that is, you should eat the coke flavor with a little Shan Ye!

6. Leba

(Chinese Pinyin: lie (three tones) ba (softly)) is the bread in Russian, the most famous of which is produced by Lin Qiu Company. It is a European food with great characteristics. Leba is rare, weighing three or four kilograms. The maximum diameter can reach 1 ft (33 cm). Its taste is sweet and sour, and the outside is burnt and the inside is soft. The traditional processing method is to bake the fermented dough in a large vertical oven with hard miscellaneous wood in the northeast forest, so the daily production is very limited. There are often long queues downstairs of Lin Qiu Company, that is, people who buy Leba. People visiting Harbin should not only taste its flavor, but also buy one or two big bars to give to their relatives and friends when they leave.

7. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and all the food in the lower back and legs was good. How to eat the remaining fat in the water? There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are 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, restaurants in the city added more procedures and used enough materials to make it taste more delicious.

8. Potted meat

Pot-wrapped pork is a northeast flavor dish, that is, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in the pan until golden brown, and then stirred and thickened in the pan. The finished dish is golden in color, crisp outside and tender inside, sweet and sour, and it is very suitable for eating in summer to stimulate appetite.

9. rice rolls

Rice rolls, that is, La rice rolls, is a kind of China Cantonese food made of rice paste. It is called Bula rice rolls by Bula, and rice rolls by hand without Bula, but it is not as thin as Bula. Rice rolls was founded in 1930s and 1940s by Lotus Fairy Pavilion in Pantang, Xiguan, Guangzhou. Rice rolls is traditionally stuffed with minced meat, fish fillets and fresh shrimps, which are also common snacks in restaurants in Guangzhou and Hong Kong. Generally, fresh shrimp rice rolls, beef rice rolls and barbecued pork rice rolls are common. However, some of them have no jelly at all, but they will add sweet sauce and sesame oil to rice rolls and sprinkle sesame seeds. It is this typical rice rolls that can be sold in street shops.

10. Fish eggs

The street cooked food in Hong Kong began as a mobile hawker in the 1950s. This kind of fish egg (that is, fish balls) is fried, with a golden outer layer and made of cheaper shark meat. It is usually sold by stringing several pieces with bamboo sticks, and it can also be filled in paper cups. Each string/cup in the snack stall is uncertain, and the price depends on the location of the snack stall (about 4 to 10 yuan string/cup, about 6 capsules). Some snack stalls specialize in selling fish eggs, similar to western hot dog stalls. Eating is often accompanied by Chili sauce or sweet sauce. Generally, there are two kinds of fish eggs to choose from: spicy fish eggs and original fish eggs. Spicy fish eggs are usually heated in curry juice or satay juice, while original fish eggs are heated in clear soup. However, curry fish eggs are classic.

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Bowl wings in restaurants: at first, the wings were served in a large nest, and later, small bowls of bowl wings were provided to cater to the needs of individual singles or a small number of guests. Most Hong Kong people would add Zhejiang vinegar, mustard sauce or even a little brandy when eating them; If you meet the ribs invited by the host family, you will add Jinhua ham shreds and raw mung bean sprouts on the table.

12. Egg tart

There is no exact year when egg tarts were introduced into Hong Kong. It is said that since 1940, egg tarts have appeared in Hong Kong cake shops, and from 1950 to 1980, they entered most tea restaurants. At the beginning, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. Since 1990, there have been fewer and fewer tea restaurants offering bread, so now only the old-style tea restaurants have their own baked egg tarts, while other tea restaurants order egg tarts from the bread factory. And most bakeries will serve egg tarts.

13. Eggs

Eggs are a unique traditional street snack in Hong Kong. They are golden yellow and have the smell of cakes. In addition, they are half empty in the middle. When bitten, they taste particularly elastic, crisp outside and soft inside. There is a similar food called egg cake in Taiwan Province.

Method: Eggs, sugar, flour, light milk, etc. are stirred into egg slurry, which is poured between two special honeycomb-shaped iron templates. Traditionally, it is baked on charcoal fire, but in recent years, in order to save cost and safety, most of them will switch to electric stove.