Pan-fried pork originated in Guangxu period of Qing Dynasty. Due to historical reasons, the founder Zheng Xingwen changed the traditional burnt pork slices into sweet and sour ones and named them "Pan-fried pork" according to the cooking method. However, the Russian pronunciation of "Bao" and "Bao" is the same, and over time, Pan-fried pork was passed down as pot-fried pork.

2. Di San Xian

Eggplant, potato and pepper, these three ingredients can be called Three Musketeers in Northeast China, and the most popular method is Di San Xian. The key to the good color, smell and taste of the three fresh vegetables lies in the "oil-frying" skills of the cooks, eggplant, potato and pepper. These three kinds of ingredients with different tastes and textures are fried and cooked respectively, and the time required is different. After frying, after simple cooking,

The finished dish is tangible, bright in color and amazing in taste. Even if there is only one dish of fresh ground, you can eat two bowls of rice with relish.

3. Stewed mushrooms with chicken

Mushrooms in stewed chicken mushrooms are a general term. Northeast China is rich in natural resources, and there are countless kinds of mushrooms. Like the more common red mushroom, hazel mushroom, straw mushroom, Pleurotus ostreatus, etc., but hazel mushroom is the first choice. The stewed chicken mushroom is made of fresh stupid chicken, matched with superior mushrooms, and only needs a few spoonfuls of northeast soy sauce. Even if no fresh-keeping agent is added, the stewed chicken stewed mushroom soup is delicious.

4. Braised goose in iron pot

For the northeast people who enjoy winter best, every winter they will show their "housekeeping skills" with their own big iron pots and stew them into pots of delicious and warm stews with various ingredients.

5. Stewed vermicelli with sauerkraut and pork

The weather in the northeast is cold, and the cooking gets cold soon after it comes out of the pot. In order to avoid this problem, the northeast people love all kinds of stews. In addition to the common chicken stewed mushrooms and goose stewed in iron pot, stewed vermicelli with sauerkraut and pork is also one of the specialties in Northeast China. After a period of stewing, pickled sauerkraut, pork belly and potato vermicelli are mixed with each other, and the ingredients are delicious and refreshing.

6. Kill pig dishes

Pig-killing dish, originally a stew eaten in rural areas of Northeast China before the Spring Festival, has gradually evolved into a famous dish in Northeast China. In fact, killing pig dishes is not a specific dish, but a general term for a series of dishes made from pork, viscera, pig bones and so on.

7. sauce dish

In Northeast China, the most common cooking method is "sauce stew". Because of the cold climate in Northeast China, this taste-oriented approach is the most attractive, and the soul of this "sauce stew" is soybean sauce in Northeast China. Soybean sauce is not only suitable for cooking and stewing, but also a rich nutritious fast food, even if it is eaten fresh with all kinds of vegetables.

8. Buck meat in Northeast China

Braised pork in Northeast China is also one of the specialties in Northeast China. Putting cabbage heart or leaves on the bottom of the bowl not only neutralizes the heavy feeling of meat, but also enriches the taste and appearance of dishes. Pork belly is fat and thin, crystal clear, instant in the mouth, and has no greasy feeling when eaten. If it is paired with a bowl of white rice, the mellow pork belly and the fragrance of white rice blend together, making people want to eat more and more.

9. Desmolly stewed fish

Northeasters like to use soybean sauce deep fryer to stew fish, and garlic is the guide when cooking. Modley stewed fish takes this flavor to the extreme, and the soup is delicious and attractive.

10, sauce bone

When you come to the Northeast, you will naturally go to the Bone Hall to taste the special food in the Northeast-sauce bones. Some friends will say that if you want to chew bones, ribs must be the first. They are neither greasy nor greasy, and eating is convenient. There are fewer bones and more bones. How can local people in Northeast China be so obsessed with it?

In fact, although people in Northeast China are heroic in eating, they also have some delicate aspects. For example, eight pieces of crabs are used in hairy crabs in the south, which is time-consuming and laborious to eat, but delicious and fun are both there, and so are sauce bones.