1, northeast stew
Northeast stew, also known as bumper harvest, is known as "hodgepodge" and is a traditional dish in Northeast China. Stew beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables with meat. 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.
2. Pork stewed vermicelli
Stewed vermicelli with Chinese cabbage and pork is a traditional dish of the Han nationality in Northeast China. It is made of pork, Chinese cabbage, vermicelli and other ingredients, together with ingredients such as scallion, ginger, garlic, star anise, pepper and fennel. Stewed vermicelli with Chinese cabbage and pork tastes salty and fresh, which is a very delicious home-cooked dish.
3. Di San Xian
Di San Xian, a traditional dish in Northeast China, is made of three seasonal fresh ingredients: eggplant, potato and green pepper. As the name suggests, the name Disanxian is simple and simple, and it also includes the advantages of this dish. Fresh and strong taste, natural and green ingredients, and nutrition covered with a variety of ingredients make very ordinary ingredients into fresh and delicious dishes.
4. Northeast skin jelly
Northeast skin jelly is made of skin, chicken skeleton, green onion, ginger, star anise, pepper and coriander root. It is a traditional dish in Northeast China, with simple preparation method and delicious taste. It may be hard for some people to accept, but it is a homely delicacy in the northeast.
5, pot meat
Pot-wrapped meat, formerly known as "pot-fried meat", was founded by Zheng Xingwen, the chef of Harbin Daotai Prefecture, during Guangxu period. The finished dishes are golden in color and sweet and sour in taste. In order to adapt to the tastes of foreign guests, the salty and fresh "roasted pork strips" were changed into a sweet and sour dish. The method is not complicated and it is not difficult to learn, but it is not easy to make the authentic taste of Northeast cuisine.
6, blood sausage
Blood sausage is a traditional food for northerners. When slaughtering pigs (sheep), put some salt water in a big basin to catch the blood, then stir the blood to make it not coagulate, mix with chopped pig (sheep) oil, minced onion, salt, ginger powder, pepper and other seasonings, enema, tie it tightly, and put it in a pot to cook. Slices are eaten while hot, or when sauerkraut is made, the blood sausage and white meat are put in at the same time. The blood sausage tastes fragrant and oily but not greasy.