Jiaozi ranks first in Northeast China, which I think should be taken for granted. After all, it is one of the staple foods, and friends in the north eat it almost every Spring Festival. Almost every three to five days. Of course, jiaozi in the northeast has a better meaning. The more you eat, the richer you will be. It can be eaten as a vegetable or as a staple food.
2. marinated
The temperature plummeted and the pot was stewed. To tell the truth, this simple and rude food is best for winter. Old-fashioned farming practices, good taste is the last word! ! ! Everyone sat around the fire, the iron pot boiled, the lid opened and a big pot gurgled. There is a big cake beside the pot, and the aroma in the iron pot is steaming and rolling all over the room, which is memorable!
In front of delicious food, it is worthwhile to wait more! The more you stew for 30-40 minutes, the better! As soon as the lid was lifted, the aroma came out and went straight to the nose. You can't control your saliva.
3. Stewed mushrooms with chicken
Stewed mushroom with chicken is also a popular northeast dish. In the northeast, hazel mushrooms are mostly used for stews, especially with chicken, which is delicious and rich. Hazelnut mushroom is rich in nutrition, and it is stewed with the little stupid chicken in the northeast, which is healthy and delicious and suitable for all ages.
After this dish was introduced into the customs, a chef improved it and cooked it with mung bean powder skin, which was also very unique. Especially in winter, it also has the functions of promoting blood circulation to dispel cold and preventing cold invasion. It's really a good dish.
4. kill pig dishes
Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. In many places in Northeast China, pig-killing dishes are set up all year round, which has formed a major feature of the Northeast diet. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the freshly slaughtered pig blood into large pieces, cooked it, cut it into large pieces and put it in a pot, then put sauerkraut in it while cooking, and add water and seasoning to make it.
5, pot meat
Pot-wrapped meat, formerly known as pot-fried meat, is a northeast dish, which was initiated by Zheng Xingwen, chef of Harbin Daotai House in Guangxu period. Pot-wrapped pork is sliced pork tenderloin, wrapped in fried meat pulp, fried in a pot until golden brown, picked up, and then stirred in a pot to thicken it. The cooked pot meat is golden in color and sweet and sour in taste. This is Xiaomei's favorite dish. If you come to the northeast, you must eat!