Say a few things that I missed when I was in school in other places for the landlord's reference:

1, pot-stewed There are mainly chicken pots, fish pots and ribs pots. Among them, the fish pot was featured in this year's "The Second Season of China on the Tip of the Tongue". The pot is a stew with excellent temperature and seasoning. There are a circle of big cakes around it, but now there are also long strips of flowers. My favorite food is sparerib pot and stewed beans with sparerib, which are very attractive from the main ingredients to the fresh and salty taste.

Oh, by the way, the tip of the tongue says that "in the northeast, a good table can't be separated from fish". If it's a country that meets the year, it needs fish, which means "more than one year after another". But generally speaking, people in the northeast really don't eat much fish, and it doesn't matter if you never eat fish. If you want to have a delicious meal, it doesn't matter if you don't eat fish. I have never eaten fish since I was a child, and no one thinks I am different. However, except for areas near the river, such as Songyuan in Jilin, along the Songhua River and Dalian, these are other matters.

2. Qiqihar barbecue. This kind of barbecue refers to iron plate roasting or paper roasting. It sounds everywhere, but the special thing about northeast barbecue is that the price as rich as ingredients is much higher than that in the northeast, like Beishangguang; The price is similar to that in the northeast, from the taste of spices to the ingredients, it is not as good as that in the northeast, like Sichuan. Qiqihar, the northeast barbecue, eats the most and does the best. Beef in the northeast is cheaper than other eastern regions, and there are many kinds of fungi in the mountains, which is unique.

3. Northeast pickles (equivalent to pickles). The difference with kimchi is that it is basically dried before pickling, and the taste is better after drying. Take radish strips, spicy cabbage, mustard knot in one's heart, Buliuke (Russian or Manchu, I forget ...) as the representative.

4. Special cooking? Pot-wrapped meat: similar to sweet and sour pork tenderloin, but the meat slices are much larger, and the skin is crisper, crisp outside and tender inside, sweet and sour, and Harbin is the most authentic; Shenyang version of pot-stewed meat (I prefer this to be another dish): the difference from the above one is that the skin is soft and rotten, and restaurants can cook both; Slippery meat section: similar to pot-wrapped meat, except that the meat piece is not a slice, and the pepper is put instead of vinegar and sugar, which is fresh and salty; Di San Xian: made of potatoes, peppers and eggplants. Eggplants and potatoes should be oiled and fresh and salty.

5, blood sausage: pig blood is poured into the pig intestines, which can be dipped in sauce or placed in stew (sauerkraut stew).

6, frozen tofu: generally placed in stew, because frozen tofu is not like ordinary tofu, it absorbs the soup of stew like a sponge. Be careful not to get burnt by the hot soup in the stew when eating. ...

7. Sugar-Coated Berry: No explanation. ....

8. Northeast miso, soybean fermentation, without spicy taste, has a special flavor. Fry it before eating, otherwise it will smell bad and a little thin, but you can put it directly when cooking. Correspondingly, there are all kinds of "pickles", which are actually cooked dishes with northeast soy sauce (similar to braised pork, boiling water), such as eggplant with sauce. In recent years, Harbin has launched a "Xiangqi Sauce", which is actually to add some spices to raw soy sauce and sell it all over the country. It should be available in supermarkets.

9, mixed cold dishes: shredded cucumber, shredded cabbage, cold rice noodles, shredded radish, etc. move with the adjusted materials, generally sweet and sour.

10, Harbin sausage. This really comes from Russians, but it has already been China-oriented, so the landlord can rest assured. In Sichuan, Hunan and other provinces, "sausage" usually refers to sausage and Cantonese sausage, but the northeast refers to sausage. It's hard to say how to make it. It tastes fresh, salty and smoky. In addition, there are sausages (the taste is very different from that in the south). The brand is represented by "Harbin Meat Joint" and "Lin Qiu Ridos".

1 1, Dalian grilled squid (don't think there are no marine elements in the northeast! ! ! ! ! ! ! ）。 Dalian's grilled squid is one of the birthplaces of China's grilled squid. I don't need to say much, just eat it once. I don't eat fish, but marine mollusks can accept it.

12, frozen fruits, represented by frozen pears and frozen persimmons. Fruit tastes sweeter after freezing, but remember: eat it slowly (completely thawed), otherwise hard+cold will cover up all the flavors.

13, dried tofu. Northeast dried tofu is different from bean skin and dried bean curd, usually thinner, thicker than bean skin, and retains more flavor of bean products. You can stir-fry or add stew, and there is also a special feature, "smoked tofu roll", which can be bought in deli.

14, all kinds of stews. It can be understood as "aspic". Boil the meat with skin with slow fire, dry the water and then cool it. The collagen in the skin will be like jelly after being dissolved in water and cooled. Frozen meat and skin into pieces is also a must! Be careful not to heat it ..... as represented by the pig's head stew.

Liquor is famous for all kinds of small Shao and Beidacang. Let's talk about this first, and then ask if you want to know anything.

To put it mildly, the northern minorities in the northeast are quite powerful. There are many traces of Manchu cuisine, especially in Liaoning. There are also many Mongolians. For example, there is a "Dulbert Mongolian Autonomous County" in Daqing, my home, and there are also many Mongolian specialties such as beef jerky and cheese.

One more thing, the north usually eats more pasta. But not in the northeast. Almost always, we only eat rice, and pasta is used as a supplement to rice (we only buy it if we don't want to cook rice). This is influenced by the Tungusic ethnic group (mainly Manchu).