Eight "Most Faceful" Dishes for the Older Generation in Northeast China

The first course: stewed pork vermicelli

Pork stewed vermicelli, this dish has a variety of practices. On the basis of retaining its original advantages, it has also derived a variety of dishes with more layered and delicious tastes, which can be cooked according to preferences. The meat is stewed crisp and rotten, and it tastes oily but not greasy. Because of its characteristics, vermicelli sucks a lot of soup into it, making the taste more rich and delicious.

The second course: Northeast stew

A big stew in the northeast has always meant "a hodgepodge". Just stew all kinds of vegetables such as potatoes, eggplant and green peppers with ribs. Simple practice, reasonable collocation of meat and vegetables, and more abundant nutrition. Although it looks like a simple stew, it tastes richer, bringing the taste of various dishes to the extreme, and the delicious taste is unforgettable.

The third way: pot-wrapped meat

Pot-wrapped meat was originally called pot-fried meat. It is said that in Guangxu period, the original salty "burnt pork strips" were changed to sweet and sour taste by the chef of Daotai Prefecture, Harbin at that time, which is the origin of pot-wrapped meat. Later, with continuous improvement, the present pot-wrapped meat was gradually formed.

The main ingredients of pot-stewed meat are tenderloin and starch, which need to be fried twice, one for cooking, the other for color, and finally, with a little coriander as an ornament, the appearance is red and white, which makes people look very appetizing, tastes tender and tender outside, slightly sour and sweet, and is very delicious.

The fourth way: Di San Xian

Di San Xian is one of the traditional famous dishes in Northeast China. All the vegetables are fresh in season, such as eggplant, potato and green pepper. The natural and green ingredients make it not only delicious, but also more nutritious.

The fifth lane: the meat section

Meat loaf is a relatively common dish, which is suitable for entertaining guests at home. It is simple and has a strong smell of fireworks. But it should be remembered that it needs to be fried once, and the stir-frying must be fast when the juice is finally hung, so that the taste of the dish can be guaranteed.

Just looking at the golden and bright appearance makes people drool. Coupled with the crisp and tender outside, salty and delicious taste, it has become a delicious food that people can't give up.

The sixth way: sauerkraut soup

How can the hospitality be short of soup? Here comes the sauerkraut soup. After the meal, come to such a bowl of sour sauerkraut soup, not to mention how beautiful it is.

The sour soup in Northeast China doesn't use so many ingredients. It's simply sour. It's made of sauerkraut and shredded potatoes. The sour taste can increase our appetite and promote digestion, but some people may not be able to stand this taste.

Number seven: Scallion-roasted carp

Scallion-roasted carp is a traditional famous dish of Han nationality in Northeast China. How can you get less fish when entertaining guests? This also makes scallion-roasted carp stand out.

Fish become more beautiful under the embellishment of chopped green onion. The fragrance of chopped green onion, combined with the delicacy of fish, is a rare delicacy with distinct taste layers.

Eighth Road: sauce dish

Sauce dish, as its name implies, dipped all kinds of dishes in the sauce to eat. After eating big fish and meat, it was very refreshing to have such a delicious meal. It is a special dish in Northeast China, which retains the original taste of food, and is characterized by no oil smoke, and the materials can be used at will, and it is also very rich.