Pot meat, derived from the Qing Dynasty during the reign of Emperor Guangxu, due to historical reasons, the creator Zheng Xingwen will be the traditional burnt meat slices into a sweet and sour mouth, and according to the cooking method named "pot pop meat", but the Russians "pop" and "pack" word. However, the Russian pronunciation of "bao" and "bao" are the same, so over time the name "pot-boiled meat" was changed to "pot-bao meat". Freshly cooked pot meat served on the table, the nose and tongue at the same time taste the sweet and sour flavor and the fresh aroma of pork, this compound flavor instantly filled with the mouth, so that people called addictive. Pot meat by the time of a hundred years, several generations of people, has developed several versions, like Harbin sweet and sour pot meat, Liaoning's tomato sauce pot meat, etc., no matter which version is the mouthful of people cherish.
Eggplants, potatoes, and peppers are known as the Three Musketeers in the Northeast, and one of the most popular ways to make them is in a dish called dizanshui. To do the color and flavor of the three fresh, the key to the spoon in charge of the person's "oil" efforts, eggplants, potatoes and peppers, the three texture, texture of different ingredients were over the oil frying, the time required is different, after frying after a simple cooking, into the dish has a shape, color and lustre, taste amazing, eat white rice even if there is only a plate of rice, can also be eaten with great interest, but the food is also very good, and the food is also good. You can also eat two bowls of rice with great relish.
In the northeast, there is an old saying that "the new door of the aunt, the chicken scared off the soul", which means that in the northeast, the highest courtesy for the guests to the door is to kill a chicken, so the stewed mushrooms with chickens is one of the highest specification of the dishes in the northeast family feast. Mushrooms in Chicken Stew with Mushrooms is a generalized term. Northeast China is rich in natural resources, and there are countless types of mushrooms, such as common crimini mushrooms, hazel mushrooms, straw mushrooms, slippery mushrooms, flat mushrooms, etc., but hazel mushrooms are the most preferred. Chicken stewed mushrooms with fresh chicken, with the best mushrooms, just a few spoons of northeastern sauce, even if you do not add any additives, stewed out of the chicken stewed mushrooms soup fresh and delicious, delicious.
For the most will enjoy the winter of the Northeast people, every winter they will use their own big iron pot to show the Northeast people's "home skills", with a variety of ingredients into a pot of fresh and warm pot of stew. One of the iron pot goose stew can be considered a hard dish in the stew, nearly ten pounds of goose cut into large pieces, and potatoes, vermicelli, etc. stew pot, the ingredients are fully absorbed the goose meat fat, became unusually delicious, goose meat mellow chewy, and then stick a few cornmeal pancakes, don't mention how delicious, very suitable for winter eating, if you are lucky enough to go to the Northeast to remember to try.
The cold weather in the Northeast, stir-fried vegetables out of the pot soon after the cold, in order to avoid this problem, the Northeast people love all kinds of stew. In addition to the common chicken stewed mushrooms, iron pot stewed goose, etc., sauerkraut pork stew noodles is also one of the characteristics of the Northeast, with home pickled sauerkraut, coupled with fat and thin pork and potato noodles, after a period of time of stewing, the flavor of the ingredients blend each other to eat a fresh and tasty, it is really addictive.
Killing pig dishes, originally a kind of stew eaten in the rural areas of the Northeast region before the New Year's Eve pig killing, gradually evolved into the current Northeast famous dishes. The killing of pig dishes in fact does not specifically refer to a dish, but will be pork, offal, pig bones, etc., respectively, a series of dishes, can also be said to be a small feast of the whole pig. Usually, white meat and sauerkraut stewed blood sausage is the more classic main dish in the Northeast kill pig dishes, with a clay stove set on the iron pot stew full of fragrance, in the white meat and sauerkraut stewed into the whole blood sausage, continue to slowly simmering, uncovering the pot after the aroma of the nose, fresh and enticing. When you are ready to serve, it is usually a plate of white meat, a plate of sauerkraut, a plate of blood sausage, or you can put all three together in a big pot and serve it directly to the table.
In the Northeast, the most common cooking method is "sauce stew", due to the cold climate in the Northeast, this heavy approach to the most appetizing, and this "sauce stew" is the soul of the Northeast soybean paste. Soybean paste is not only suitable for stir-frying and stewing, but also a rich and nutritious meal when eaten with all kinds of vegetables.
Northeastern buckle meat is also one of the characteristics of the Northeast, with cabbage heart or green cabbage leaves in the bowl in the bottom, not only to neutralize the thickness of the meat, but also rich in the flavor and appearance of the dish, pork fat and thin, crystalline, melting in the mouth, eat up no greasy feeling. If you pair it with a bowl of white rice, the mellow flavor of the pancetta and the aroma of the white rice blend together, making people want to eat more and more.
Fish stew is a local dish found all over the Northeast region, but each place has a different way of stewing it, and the most famous one is Modli fish stew. In the suburbs of Harbin, there is a village called Moduli, north of the Songhua River, the early 1960s, Moduli village, a pair of elderly people in the roadside to open a small restaurant, with local fresh carp, crucian carp, etc., with tofu, broad noodles with the stew, the flavor is delicious, people recall. Later this fish stew spread throughout the streets, gradually becoming one of the specialties of the Northeast. Northeastern people like to stew fish with soybean paste into the flavor of the frying pan, start the pot with garlic as a guide, Moduli stewed fish is the flavor to play to the extreme, soup fresh and delicious, very attractive.
Come to the northeast, naturally, to go to the bones of the museum to taste the characteristics of the northeast food - sauce big bone. Some friends will say, if you want to gnaw bones, ribs certainly number one ah, not firewood, not greasy, easy to gnaw, big bones less bones, how to let the northeastern locals so unforgettable? In fact, the Northeast people in eating, although bold, but there are some delicate side, like the South of the hairy crabs when using the crab eight pieces, eating, although time-consuming and laborious, but delicious and fun in the same, soy sauce bone is also the same.
The Northeastern people will be the stick bone, fan bone, etc. added to the Northeast's unique soybean sauce, as well as other seasonings stewed marinade, done after the sauce is full of flavor, mouth-watering.
The biggest pleasure of chewing on the big bone is that you can use your hands and mouth, hold the big bone stick tightly with both hands, eat meat, chew the tendons, suck the marrow in one go, it's really addictive.
The provinces are known as the "Northeast stew", many people think that "stew" is the essence of which, but in fact it is in this "mess", and not what the family threw into the pot! In the stew, Northeast cuisine "stew" is chaotic in order, there is a certain law, according to the formula of meat + vegetables such as collocation, such as summer and fall seasons on meat with seasonal vegetables, and in winter with the meat stew dry vegetables, pickles and storage vegetables, meat and vegetables, balanced, nutritional and comprehensive, people in the Northeast in the life of the wisdom embodied in the fullest.