Northeastern cuisine gives people a rough feeling, and its representative work is stew. During my internship in Shandong for half a year, I also ate at restaurants in Northeast China, and the food was pretty good. However, the tableware they use to serve dishes is relatively large, giving people a more bold feel. Next, Sister Qin will introduce Northeastern cuisine to you:

We call Heilongjiang, Jilin, and Liaoning collectively the Northeast. Referred to as Heiji Liao. The Northeast region has a very unique geographical environment and some natural environments. The food levels in the three places are also very similar, but under extremely subdivided conditions, there will be Jilin cuisine, Liaoning Cai Nongjiang cuisine and so on. In fact, because the ingredients used in Northeastern cuisine are very special, only ingredients grown on the black soil plains of Jilin and Heilongjiang can be used.

So we often think that Longjiang cuisine can be regarded as Northeastern cuisine in the traditional sense. In its dishes, there are also some other Chinese cuisines and many Han dietary characteristics. Northeastern cuisine is often a dish with a variety of flavors, with distinct salty and sweet flavors. The stone materials used are also very wide, the heat is sufficient, the taste is very rich, the color is bright and the flavor is rich, crispy and crispy.

Stewing is often the main feature. Northeastern cuisine is all about boldness, and it must be enjoyable, so the color, fragrance, and color are almost not valued much. Northeastern people especially like to eat a lot of sauerkraut and some sauces made from vegetables for pickles. This is also a feature that distinguishes Northeastern cuisine from other cuisines. Northeast China is a place where many ethnic groups live.

In its food culture, over the long historical process, it has gradually formed an extremely special type in the Chinese national food circle. The Northeast is mainly meat-eating, which can be said to be the characteristic of the Northeast people's diet over thousands of years of history. Because the winter in the Northeast is very long. Therefore, winter storage is a clever creation in the food culture of Northeastern people. Since the frost-free period is very short, local people eat local specialty vegetables, usually only for about six months. So in order to solve the demand for vegetables in the very long winter. Local Northeastern people, especially those from the lower classes, store large amounts of dried vegetables in summer when vegetables are plentiful and prices are low.

When autumn is approaching, a lot of cabbage, radishes and potatoes are stored in the cellar, and a lot of pickles are made from sauerkraut. Frozen food is a very typical food in the Northeast. In the very long winter, it has brought many difficulties to people's lives, but because of its extremely special cultural style, this is people's brain bank in the harsh winter. Especially candied haws and frozen fruits, which are definitely Northeastern special customs. The frozen fish tastes even better when you cut the frozen meat into very thin slices and into very fine shreds for easy cooking. Not to mention people's favorite ice cream and freezing points. They are not afraid of cold snow, but love ice and snow even more. Eating these very frozen foods in winter is also very appetizing. This is a unique taste that people in the south long for.

The food culture of the Northeast is reflected in many aspects in the status of the Chinese nation’s food. Very open and tolerant. Pork stewed vermicelli is definitely one of the great representatives of Northeastern cuisine, and southerners also particularly love it. Pork stewed vermicelli is the first among the four major stews in Northeast China. First prepare all the ingredients, then put the vermicelli in warm water, soak it until soft, then wash the pork belly, cut it into small pieces, put a little water into the pot, and then add star anise and Wash the cinnamon, put it in the pot and stir-fry. After stir-frying, simmer the soaked vermicelli for another five minutes, add various seasonings and take it out of the pot.

The nutritional value of pork stewed vermicelli is very high. This is because pork contains a lot of high-quality protein and some fatty acids that we all need. It can improve the symptoms of anemia in many people, and the vermicelli can also absorb the delicious flavor in the soup. In addition, the vermicelli is very soft, which makes it more refreshing to eat, while pickled cabbage has the effect of sobering up. This is definitely a delicious food. This pork stewed vermicelli dish can be said to be a typical representative of Northeastern cuisine. I hope everyone will like it.