Northeast cuisine is mainly composed of Manchu cuisine and Shandong cuisine, combined with Mongolian, Korean and Hui flavors. Among them, all kinds of stews were invented by Manchu people. In the early years, Manchu made a living by fishing and hunting, lived in the wild, and moved indefinitely. There was only one kind of cooking utensils, so naturally they had to stew. According to the records of the Qing Palace, stew with ordinary materials was the main diet of the Qing emperors.

What are the top five stews in Northeast China? What kind of food do you think is delicious? How can southerners understand it when they look at it?

1, stewed pork vermicelli

Pork stewed vermicelli is one of the representatives of northeast cuisine, which is a distinctive northeast flavor dish and is deeply loved by people in the north and south. Pork stewed vermicelli is the first stew in the "Four Stews in Northeast China". Due to the vast territory and large population in Northeast China, and although there are regional differences, each household has derived a variety of different practices and names according to their different tastes and hobbies and additions of different ingredients.

Northeast China has a vast territory and a large population. As the saying goes, radish and cabbage have their own tastes. Pork stewed vermicelli is a dish with different tastes, which has derived countless different ingredients. While retaining the advantages of pork stewed vermicelli dishes, it has also derived some dishes with richer taste levels.

2, eggplant stewed potatoes

Eggplant stewed potatoes, as a specialty in Northeast China, bring the softness and fragrance of potatoes to the extreme. Potatoes contain a lot of starch, protein, B vitamins and vitamin C, which can promote the digestive function of the spleen and stomach.

Potatoes contain a lot of dietary fiber, which can relax the bowels, help the body excrete metabolic toxins in time, prevent constipation and prevent intestinal diseases.

3. Stewed mushrooms with chicken

Stewed mushrooms with chicken is a northeast stew. It is made by stewing hazel mushrooms and their own stupid chickens. Hazelnut mushrooms can set off the fresh flavor of chicken, and the vermicelli is smooth and firm. Stewed chicken with mushrooms is tender and has high nutritional value. Stewed mushrooms with chicken are said to have been brought to the northeast by Shandong people who ventured to the northeast, and the specific origin is not available.

4. Stewed ribs with sauerkraut

Stewed ribs with sauerkraut is a northeast dish made of ribs and sauerkraut, which combines the sour beauty of sauerkraut and relieves the greasy meat, and the soup is fresh, salty and delicious.

Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant, appetizing and refreshing, and it can not only stimulate appetite and help digestion, but also promote the absorption of iron by human body. Sour sauerkraut is the result of lactic acid produced by lactobacillus decomposing sugar in Chinese cabbage. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and its nutrients are not easy to lose.

5, stew in the northeast

A horse spoon in a pot, also known as "a horse spoon in a pot", is an out-and-out northeast dialect. Seeing it reminds me of the stew in the northeast.

Northeast stew, also known as bumper harvest, is a traditional dish in Northeast China. Known as "hodgepodge", beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables are stewed with meat until cooked.

Northeast stew is simple and easy to cook, with good meat, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China. Seasonings are only salt, spiced powder, pepper and chicken essence, but they can change into endless delicacies.