As you all know, the north is often blackened as a culinary desert.

In this editorial department, where food is the main business, the southern colleagues will always bully their northern colleagues whenever they get a chance. However, every time they go to the north on business or do some planting of northern food, it basically turns into a large-scale "southern people hit face scene"....

The most common line they say is: "The xxx in the north is so delicious!

At first, I thought, "What's the big deal?" I then realized that southerners are actually more interested in the food than in the food. Then I realized that southerners' knowledge of northern food is really quite low.

But that said, some of the northern food that is often blackened in the south, I ate locally, but also full of floating question marks... It's not the same thing at all okay, I'd hack it too.

What is the ground three fresh children pot buns and, oil splash noodles meat sandwich... These you all know, not to mention today.

First come to see a variety of meat meat meat meat meat meat meat!

1. Cucumber strips - Beijing

Beijing people say "flower melon strips" is not cucumber, is a piece of meat on the leg of the goat looks like a cucumber.

To say something most southerners don't know about the northern delicacies~

A sheep with two hind legs, two hind legs in the outer side of the two small cucumbers, a only two taels less than. However, it is the most tender piece of meat on the whole sheep, and old Beijing ate shabu-shabu, the most cherished is this bite.

2. Bone Marrow - Inner Mongolia

The Inner Mongolians, who are especially good at eating beef, know that the "bone marrow" is the best-kept secret of a cow's flavor!

The recipe is primitive and hardcore: it can be grilled over a charcoal fire, then cut in half down the middle when it's crispy, or brined and cooked in a pressure cooker.

The bone marrow at this point turns into a gelatinous jellied mass, with a distinctive aroma that's more exaggerated than butter.

When it cools down a little, stick a straw down and take a sip, the freshness and greasiness are both pulled together, and the satisfaction goes straight to your head.

3. Grilled Chicken - Shenyang, Liaoning

Shenyang grilled chicken rack, should be considered one of the most unique sku in the Northeast barbecue.

The meat and bones of a chicken rack are flattened with iron tongs, brushed with sauce and sprinkled with ingredients, and roasted on a charcoal grill--

Living in an industrial city where steelmaking was once the mainstay of the industry, Shenyangers discovered early on that using the high-temperature charcoal from the steelmaking process to roast barbecue yielded a purer, more intense flavor.

Before the bones are grilled, be sure to sprinkle a handful of sugar boozily on both sides of the chicken rack; the high heat will quickly caramelize the sugar, yielding a slightly sweet, caramelized, smoky flavor.

Eating a chicken rack isn't about the meat; what you're after is a little bit of flavor left between the skin and bones. It's a mix of sweet and salty that goes best with old snow.

4.? Meat siu mai - the whole north

The stuffing of northern siu mai, no! Is! Rice!

It's all meat! All meat! All meat!

The way it tastes, it's basically a big, open, steamed dumpling with a super-thin skin and an all-meat filling that oozes grease, if you think about it!

5. Iron Rooster - Liaocheng, Shandong

Liaocheng's "Iron Rooster" is essentially a smoked chicken that's been processed to the limit, with a blackened skin that's dry and wrinkled.

The feeling of eating is similar to the appearance! It's hard and chewy, with a strong smoky flavor from the inside out~

It's seldom served as a full meal, and its true identity is that of a specialized down-home dish that's surprisingly cost-effective - just one chicken is enough to drink and confuse a table!

6. Bang Bang - Xi'an

There's also a fantastic northern smoked meat from Xi'an.

The main ingredient is pork sausage, which is first brined with spices and herbs, and then smoked with tea leaves, twigs and other ingredients.

It may sound a bit dark, but for "sausage lovers", bangbang meat is an unbeatable boon. With the combination of spices and wood smoke, the aftertaste is truly endless.

7. Fried Chicken Fork Bone - Northeast

The chicken fork bone is the collarbone of the chicken, not much meat but tender, with a large piece of white crispy bone, chewy super.

How to eat it? Coat it in egg wash, dip it in some breadcrumbs, put it in a frying pan and deep fry it...

(I don't need to pick up the next sentence)

8.? Pork in casserole - Harbin, Heilongjiang

Who says all the stews in the Northeast are made in iron pots? The casserole meat is the first to say no.

This is probably the most delicate pot dish in the Northeast, similar to braised pork, but with the added step of slow cooking in addition to the braising.

The sauce is flavored with curd and soy sauce, and it must be simmered in a small casserole dish, so it tastes like Cantonese cuisine.

There are so many foods that claim to be "flavorful but not greasy," and the casserole pork really lives up to those words.

9. It's like honey - Beijing

The name sounds a bit nonsensical, but it's actually a proper Qing dynasty dish.

Lamb tenderloin is grasped and slid in oil, then stir-fried in a sweet noodle sauce and sugar, with a salty-sweet flavor that provides a wonderful aftertaste.

As well, the sweet-tasting meat must be left for when you're hungry! The satisfaction should not be too overwhelming.

10. Tendon and Brain Hot Pot - Northeastern China

The term "tendon and brain" generally refers to the hard-to-braise, hard-to-chew parts of a cow, such as the tendons and veins, which can become discarded if not handled properly.

But in Northeast China, the sinews are a valuable ingredient in hot pots, especially cow's hoof tendons -

Cooked with soybean paste, stewed for a long time, and eaten with heavy sesame sauce...the texture is crispy, collagen paste a mouth, a meal on the head!

And lots and lots of super satisfying carbs!

11. Vegetable Buns - Northeast

Vegetable buns, or "rice buns", are the number one rice killer of Northeastern home cooking, the leafy vegetable version of the "Big Biscuits Rolled Up With Everything"

Grab a big enough piece of fresh cabbage and spread a layer of freshly cooked Northeastern Chinese cabbage on top. Spread a layer of freshly cooked northeastern rice, a spoonful of egg sauce, and a spoonful of oil chili;

then add vegetables! Sliced marinated pork, mashed potatoes, fried peanuts... Add whatever tastes good, finish with a handful of scallions and cilantro, and finally roll it with both hands~

It's like a rice dumpling that you can eat with the leaves! The fresh aroma of the vegetables, the meat and the savory sauce are mixed together, forcibly activating the taste buds and doubling your meal size in place~

12.? Croak - Tianshui, Gansu

The animal-sounding name, combined with its plain appearance, leaves first-timers confused: is this minced meat ...... or ....... Taro puree?

The meaty, powdery-looking croquettes are actually made with buckwheat starch.

Fresh buckwheat is soaked in water to soak out the inner texture, then ground in a stone mill to filter out the starch, and then cooked in a pot over low heat. Constant stirring is the secret of quack molding, testing arm strength and patience. The finished croak is mellow and flavorful, like a thicker version of pudding.

13. Sugar Triangle - Shanxi

This is the sugar triangle, which originated in the carb-heavy province of Shanxi, and can now be found all over the north as the most popular sugar-filled snack~

As one of China's most noodle-loving populations, the people of Shanxi are able to make all sorts of weird and wonderful shapes of their pasta, but the only thing that they have left for sugar triangles is a geometric shape... You taste how unique it is.

The ingredients are simple: flour and sugar. And the most amazing thing about how it tastes is the intertwining of the two sweet flavors:

Make sure to eat it while it's hot! After biting into the crust, a warm stream of sugary thinness first flows onto the tongue, and then as the starch gradually hydrolyzes, the thick sweetness from the sugar will gradually turn to the light sweetness from the flour.

14. Stubble porridge - Northeast China

You may have heard the term "ballast flavor", but do you know what "ballast" really is?

Stubble is air-dried and then ground corn, large particles called large ballast, small particles called small stubble.

It's main use is in porridge, providing a dense texture and a distinctive, rich grain flavor. It's tasty, filling, and has a bottom-calorie GI.

There's probably only one ins filter missing between ballast congee and Netflix diet meals.

15.? Meat Dragon - Beijing

Look at this, and you'll see that the name "Meat Dragon" isn't an exaggeration at all!

Despite its name, it's actually quite simple to make (hence the name). ): one layer of meat filling and one layer of pancake, rolled into a cylinder, then steamed and cut, the output is like a meat sandwich Swiss roll!

Harm! Fat with carbohydrates, delicious fat into a ghost!

16. Spicy Knife Cut Noodles - Hei Long Jiang Xi

Everyone has eaten Shanxi knife-cut noodles, in fact, in the Northeast, there is also a Shanxi knife-cut noodles strange variant:

Because of the cold weather, in fact, many people in the Northeast also love to eat spicy. So in the Northeast, Shanxi knife-shaved noodles first became spicy soup noodles, and then added a lot of different spices, and eventually changed to a full! New! face.

This is Jixi Knife-Shaved Noodles, which tastes infinitely closer to noodles cooked in that same sauce with thirteen-spiced crayfish! It's especially addictive!

17. Water-filled Soup Buns - Gougangzi, Liaoning

Gougangzi, Jinzhou, Liaoning has a type of bun filled with water, called water-filled soup buns.

Compared to other soup dumplings, the most special thing about it is... The filling is made of water! Not with skin jelly!

The size is about the same as a regular bun, and a bite of soup makes it more refreshing to eat.

18. Hunyuan Cold Noodles - Hunyuan, Shanxi

When the weather gets a little warmer, you start to think about this bowl of soft, smooth and flavorful Hunyuan cold noodles.

The potatoes make the noodles white and smooth, sprinkled with a few fried broad beans crisp and crunchy, the soup is spicy and sour, so you can not help but slip a couple of mouthfuls.

Shanxi cold noodles are not with eating, is with drinking. Eat with sucking, drink the bottom of the sky

19.? Avena sativa - Shanxi

Avena sativa, don't think it's hard to pronounce, it's oat noodle nest.

Boiled water and noodles, kneaded until smooth, pulled the dough, pushed with the palm of the hand into a thin and uniform long piece, index finger pick up the head, a ride a roll, "Quebracho" is ready.

The oat noodle food fried oat, with a frying aroma, mellow gluten, low calorie, protein and very high!

The most homemade way to eat is mixed with tomato egg brine, convenient and quick and delicious!

Read more to see what amazing snacks are available!

20. Snow-coated bean paste - Jilin

A small snack from Jilin, the name sounds quite refreshing, but the practice still retains the usual rough Northeastern cuisine:

It does not have a flour crust, and is made directly with whipped egg whites until thick, wrapped in red bean paste filling in the pan and deep-fried until browned, and then sprinkled with a thick layer of sugar when the pan.

Fried protein, fat, carbohydrates, sugar, what to have what. You taste, how sinful (over) evil (addiction)...

21. Apricot Tea - Tianshui, Gansu

Tianshui, Gansu, which is known as Jiangnan on the Longshang River, has an amazing morning tea that is not well known: Apricot Tea

The bitter almonds are peeled and grated, and then boiled in water, turning it into silky smooth and fragrant tea soup. Sprinkle a layer of fennel powder, a light and a strong, can collide with a wonderful flavor.

22.? Stone cake - Shanxi, Shaanxi

Being a large carbohydrate, the Northwest snacks are also not willing to show weakness, "high standards, strict requirements" for themselves, have to be aligned with the staple food, hard core top full!

Bake the dough with eggs and powdered milk on a stone, and you've got a stone cake. It's thin and crispy, with the mellowness of the grains wrapped in the flavor of the custard.

23. Sugar Garlic - Shaanxi Xi'an

There's a saying that I think Shaanxi's sugar garlic may be the most underrated local pickle of all time:

Think about it: it's made with the world's most dominant spice, garlic, and flavored with the world-accepted sugar and vinegar;

The pickled garlic is only slightly irritating, and there's no stink in your mouth after eating it.

Ask yourself, if sweet and sour garlic wasn't a native food, wouldn't you believe it if it was Mexican?

Shouldn't this be the bridge that connects Chinese food to the world?

In fact, the northern vegetables are particularly wonderful!

24. Frosted cabbage - the whole North

Most Southerners don't realize how delicious frosted cabbage is in the North in winter!

When subjected to frosty weather, cabbage (and many leafy greens) breaks down some of its stored starch into sugar in order to fight the cold.

This time of year, the leaves taste refreshingly and restrainedly sweet.

The South doesn't have this climatic condition, so the flavor of cabbage in the South is really a whole lot worse than in the North...

25.? Various Vegetables You Can Eat Raw - Throughout the North

Another thing that often confuses our southern friends about vegetables is why do northerners love them so much?

The fact that northerners can develop this habit is entirely because northern vegetables are delicious!

China's major agricultural provinces are in the north, so the vegetables in the northern market are generally fresher, more flavorful and watery, and eaten raw to get the most of their original aroma.

And having eaten enough raw vegetables can also increase your judgment of whether they are good or bad, and when you buy them, you can touch and smell them to know what the quality is.

26. Onions - Shandong

Probably everyone who has never eaten Shandong onions has a mean bias in their heart when they hear "pancake rolled with onions" as a food.

But once you see a real Shandong onion, you will immediately realize how ignorant you are.

Because it absolutely subverts your perception of "green onions"...Shandong onions can really grow to be taller than a person, not spicy at all, there is a hint of sweetness, just pulled out of the fresh taste of water, simply can be eaten as a fruit.

27. Brahmi - Northeast

In the eyes of Northeasterners, every dandelion, before it blooms, is a bunch of wild vegetables called brahmi that grows on the ground.

It is the earliest batch of green on the northern soil, can be dug up everywhere, with a little bit of raw green flavor and a hint of bitter, suitable for blanching and then add sesame oil and soy sauce cold.

Not only Cantonese, in fact, all Chinese people are afraid of fire ... a spring cold mix of brahmi, is the northern people's "fire herbal tea".