In this case, most Northeastern stews are very particular, but some are really low. This mainly depends on whether the stewed vegetables are fresh enough and whether the saltiness is appropriate. If they are not delicious enough, the saltiness If it is not done properly, it is very LOW.

There is also a saying that Northeastern cuisine originated from Shandong cuisine. The random stew of Shandong cuisine is difficult to make. However, when it was introduced into Northeastern cuisine, some people tried to make it simple and made it unauthentic, so it was criticized by others. Say LOW. The normal Northeast stew is actually made in the same way as the stew in Shandong cuisine. If you put things indiscriminately, it will be very low.

Common LOW cooking method: stew fish (pork), tofu, eggplant, potatoes and cabbage in one pot.

Shandong cuisine will not put all these things together and stew them normally. Northeastern cuisine will not do this. If it is done, it will be unauthentic.

Correct method:

Shandong cuisine: fish tofu, fish and eggplant, pork ribs and eggplant

Northeastern cuisine: pork, cabbage, potato and eggplant

Northeastern stew: pork, cabbage, vermicelli, potatoes, tofu

Unorthodox stew: pork (fish), eggplant, potatoes (Japanese melon, sweet potato), vermicelli, pickled cabbage (cabbage), tofu, coriander. This method reduces the freshness, so some people add coriander to improve the freshness, but it has no effect.