My family specializes in Northeastern cuisine, and there are many of them. Northeastern cuisine may focus on heavier tastes, which may not be acceptable to friends in the South, but the main cuisine here is heavy in taste. , let’s introduce our Northeastern delicacies

Classic Pot Pork

Speaking of the Northeast, you must eat Guobao Pork. Take a bite, it’s charred on the outside and tender on the inside, sweet and sour. , the taste is classic and authentic~

La Spicy Wa Rou Xiang

Have you ever eaten Guobao Rou, but did you know that Guobao Pork has a brother called Spicy Wa Rou Xiang?

It is said that spicy tile pork is one of the signature dishes of Jilin Fuchunyuan Restaurant in 1821. It was once popular in the Northeast region. It tastes sour and sweet, and is a little spicier than Guobaorou. , the meat slices are thinner and larger, and after frying, they look like tiles and taste very fragrant, hence the name spicy tile meat.

Chicken Stewed with Mushrooms

Chicken Stewed with Mushrooms is a classic Northeastern dish. It is made from natural foraging or rough feeding for a long time without any crossbreeding or optimized breeding. The cooked chicken - little stupid chicken, paired with potatoes, red mushrooms, vermicelli and other ingredients, is stewed in a Northeastern iron pot.

As soon as it comes out of the pot, the appearance is ruddy, the chicken is rich in flavor, soft, smooth and tender; the red mushrooms are also soft, tender and fragrant, and the vermicelli is full of soup. One bite will make you feel satisfied. !

Pork Stewed with Blood Sausage

“Northeastern people love to eat sauerkraut and blood sausage most, and everyone is happy when they perform the Yangko dance...” Blood sausage is indispensable for Northeastern New Year products, and pig-killing vegetables are stewed in the New Year’s stew. Solve your cravings~

The black soil of the Northeast is rich in soybeans, and the diligent and intelligent Northeastern people have also derived a series of delicacies around soybeans, such as sweet noodle sauce, bean paste, soy sauce and so on. Pork spine cooked with these seasonings is a delicacy that is enough to soothe the taste buds of Northeasterners.

A whole spine, weighing thirty or forty pounds, is slowly simmered with water and sauce covering the spine until the soup is thick, brown and red in color, and the aroma of meat is overflowing. This way in Northeast China The sauced spine is ready. Abandoning chopsticks and nibbling in the original way is the correct way to eat Northeastern Sauce Spine. The meat of the backbone is fresh and tender, soft and fall off the bone, and the strong sauce aroma makes the backbone delicious and salty, very satisfying.