Garlic with minced garlic and white meat in Northeast China does not need to be cooked. Garlic eaten raw is better than cooked, because garlic contains allicin, which is invisible in cooked food. Only after chopping and catalyzing allicin to form allicin, allicin can increase the antibacterial ability of diseases, remove fat, lower blood pressure, prevent cancer and regulate the stomach, and it tastes better when eaten raw.

White meat with garlic paste in Northeast China is a traditional dish in China. The main raw materials are garlic paste, meat and so on. It is delicious and nutritious. When it is eaten, it is mixed with chopsticks. With the hot air, a combination of soy sauce, Chili oil and garlic smells straight to the nose, which greatly stimulates people's appetite. Garlic is rich, fat but not greasy.

Brief introduction of garlic paste and white meat

Nowadays, the quality and flavor of white meat with garlic paste require both fat and thin, the meat slices are even and thin, the garlic flavor is rich, salty and spicy, and slightly sweet. Traditionally, meat slices are cut by hand to show skillful knife skills. Of course, some big restaurants and restaurants also use meat slices to machine meat slices in order to reduce the labor intensity of chefs.

Traditionally, the fat-and-thin sitting-on-the-hip meat or pork belly is selected, which is made by boiling in water, slicing, rolling and cold salad. The dish is spicy and delicious, with strong garlic flavor, crisp and tender. Pork belly has always been the protagonist of Chinese cuisine. Cooking it with skin in clean water can make the soup thick and shiny, and the pork belly is fat and juicy. Roll the pork slices into a ball with cucumber strips and send them to the mouth with garlic sauce, even if you eat more, you are not afraid of getting bored.