As the saying goes: different winds in ten miles, different customs in a hundred miles. Because of this, eight well-known cuisines have been formed in China, namely, Guangdong cuisine, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.
In addition to these eight major cuisines, there is another local cuisine in China, that is, Northeast Cuisine, which is often called "the ninth major cuisine". In 20 18, 10 local dishes in the northeast were included in the classic regional dishes released by the Chinese Cuisine Association in the season, all of which are typical classic dishes in the northeast. In a way, it is also the most famous traditional dishes in Northeast China.
When it comes to the famous dishes in Northeast China, the pot-wrapped meat is indispensable, which is a very famous "hard dish" in Northeast China. Every year during the holidays, pot-stewed meat is a must-attend dish at the banquet, and it is also the favorite specialty of women and children.
The method of making pot-stewed meat is to slice fresh lean pork, wrap it in flour and fry it until both sides are golden, then stir-fry tomato sauce, vinegar and rock sugar to make sauce pot-stewed meat, pour it into the pot and stir it for a while.
The pot-wrapped meat made in this way tastes sweet and sour, and the meat quality is soft, tender and not greasy, which is very delicious. No wonder people in Northeast China love it!
There is a famous saying in Northeast China: Cui Hua, serve sauerkraut! The sauerkraut in this is sauerkraut, white meat and blood sausage. Now this dish has gone from the northeast to the whole country in one fell swoop, and it is very famous.
Its main ingredients are made of blood sausage, pork and pickled cabbage. After cooking, the meat is fat but not greasy, and the blood sausage is very soft and fresh. Drinking a hot soup is delicious and mellow, very comfortable, not cold in winter, not hot in summer, and the taste with Chili oil is even more unique.
Stewed mushrooms with chicken, this dish is rich in dishes. The main ingredients are dried mushrooms, chicken and vermicelli. After stewing, the chicken is very delicious, and the vermicelli absorbs the meat flavor. The rich mushroom flavor of hazelnuts makes people drool. It tastes delicious and nutritious.
Killing pigs is also a favorite dish of the northeast people, especially during the Spring Festival. In the northeast, killing pigs during the Spring Festival is also a dietary custom.
After a pig is slaughtered, people make its body parts into dishes. The most important thing is to keep its original flavor. The mixed stewed pig-killing dishes are extremely rich in ingredients, including blood tofu, sauerkraut, blood sausage, pig blood, etc. After adding sesame oil, spiced powder and salt, the taste is fresh and original, fat but not greasy. Friends who love meat dishes must not miss it!