The unique taste, simplicity, mellow and natural characteristics of Northeast cuisine are the cultural charm and vitality of Northeast cuisine. The pattern of that kind of food is quite different. ? Food? Therefore, in order to eat, the dishes should be eaten eventually, not for watching or playing. Eating, delicious, loving and eating more should be the attribute of the dishes, which is also the characteristic of traditional Northeast dishes. Using northeast specialty raw materials and pure green food raw materials, many dishes show the characteristics of tender but not raw, thorough but not old, rotten but not melted, or crisp outside and tender inside, crisp outside and rotten inside, with mellow taste and rich and affordable dishes. Nowadays, there are many innovative dishes, but in the bones of the Northeast people, these old home-cooked dishes in Northeast China are still the most recognized. They are enduring and never tire of eating. Let's take a look at what dishes are there. Do you like them all?

Pot-wrapped pork, formerly known as pot-fried pork, is a classic northeast dish. Pot-wrapped pork is made of pork tenderloin and starch, with golden color and sweet and sour taste. There are pieces of meat wrapped in the golden appearance, and green parsley and orange shredded carrots are scattered among them. Guangxu period was founded by Yin Du Xue, the government of Daotai, Harbin, and won the hand of chef Zheng Xingwen. Zheng Xingwen put the original salty taste? Scorched pork strips? Changed it to sweet and sour pot-wrapped meat. Although pot-stewed meat is a northeast dish, the practices and tastes of Heilongjiang, Shenyang and Inner Mongolia are different. Generally speaking, pot-stewed meat is mainly divided into Longjiang pie with sweet and sour seasoning, Liaoning pie with ketchup seasoning, and Inner Mongolia pie with soy sauce seasoning and salty taste. Outside the northeast, the pot-stewed meat eaten in northeast restaurants is mainly Longjiang flavor, which is also called by some people? Old-fashioned pot-wrapped meat? .

Stir-fried meat is also a traditional specialty dish in Northeast China, which is salty and fresh, with tender outside and tender inside. Generally, pork lean meat or pork belly ingredients are used for stir-frying meat segments, which are wrapped in starch and fried in stir-frying. The taste of deep-fried pork is more real, and the taste of tender and salty is more popular. It is also a hard dish to go with wine, but it is good for eating.

Sanxianxian Dishanxian is a traditional dish in Northeast China, which is made of three seasonal fresh ingredients: eggplant, potato and pepper. Di San Xian is not only rich in fresh flavor and natural green ingredients, but also makes three very common ingredients match together to make a delicious and salty dish suitable for all ages.

Frozen skin and frozen meat is a great invention of Manchu people. In winter, their hunting will be greatly affected and their survival will be very difficult, so they learned to raise pigs and sheep. When there is a shortage of food in winter, after killing the pigs, the meat is frozen, and then the pigskin is shaved, cut into small pieces and boiled in water to become sticky, put into a container, and cut into small pieces after solidification. This is what happened later? Skin jelly? . During the Chinese New Year, many families will cook some pigskin jelly in advance, which is very convenient for guests to cut a plate. It is also very popular at the holiday table, and adults and children like to eat it.