Which dishes in the Northeast can be on the table of the Northeast are called the hard dishes of the

Every place has different food culture differences, and when you go to the Northeast, there are many more distinctive dishes in the local area. For a long time, due to the problems of food culture in each region, there are also great differences in the cuisine culture and art in North and South China, so our ability to accept food is different.

Relatively speaking, the southern region has a small portion of food and is beautifully plated, while the northern region usually prefers a pot of stew, which is not only full of portions but also rich and colorful, so you don't have to worry about not having enough to eat.

When it comes to the Northeast, there are many hard dishes, but usually hard dishes are considered "leftovers" in the eyes of people from other provinces, especially these three vegetables, which are usually very popular with everyone in the Northeast, but they are not accepted by people from other provinces at all.

As an authentic Northeast dish, this dish has actually been on the stage of the Spring Festival Gala, and its reputation is so high all over the country at this stage, usually many people think that the mushroom stewed chicken should be the cooking of chicks and mushrooms, but it is not.

The food in this dish is very different from what everyone usually makes, there are many types of mushrooms used, and the amount is also very large, usually a large pot at one end, although the appearance is not very good-looking, but the taste is very fragrant.

This can be called a "hard dish", naturally the selection of this dish is very important, raw pork is usually selected all are local pigs, after cutting into blocks, with the unique kimchi and sweet potato vermicelli cooked together, after the pot is full of fragrance, very delicious and under the meal.

The key is also because of the kimchi to match, which also makes this dish taste completely non-greasy, and it is very good to eat, but northerners usually feel that this dish is completely unappetizing just in terms of color, and it is all big raw pork, which does not look exquisite, and it is fried black like leftovers, which makes it difficult to get into holes.

Locals actually don't pay attention to the plate when eating food, and even the taste is very heavy, and there is actually a hard dish that goes well with the meal locally, that is, the big mess stew.

There are a lot of foods involved in the big messy stew, as long as it is edible food, it can usually enter it, and it also makes its ingredients very rich, as an authentic Northeast dish, it is heavy and delicious, and the portion is sufficient, and the locals usually have a table and a plate enough for a family to eat.

However, these dishes are not accepted by people from other provinces, and they feel that their design makes people have little appetite, which is probably the main reason why it cannot be accepted by people from other provinces.

Pot-wrapped meat, chicken stewed mushrooms, Northeast big pulling, pork stewed vermicelli, sauerkraut stewed blood sausage, and dried tofu with sharp peppers are all hard dishes in the Northeast.

The first course: pot wrapped meat.

Steamed pork is a time-honored specialty "Northeast hard dish" and has been included in the national landmark food record. It is made with pork tenderloin, eggs and shredded carrots. The main process is to fry the marinated pork tenderloin until golden brown, pour on the sweet and sour sauce, take it out, and then use sugar, vinegar and tomato sauce to fry the green onion and ginger shreds, minced garlic and carrots, etc., after the juice of the vegetable becomes thick, add the fried pork loin and fry well.

Second course: chicken stewed with mushrooms.

Chicken stewed mushrooms is really a well-known specialty "hard dish", which is a classic in Northeast stew. Whether it is in a sketch or a TV series, you can often see this dish. The specialty of this dish is mainly the use of Hazel Mushroom, a specialty mushroom from the Northeast.

Hazel mushroom is an extremely valuable wild mountain mushroom, which is rated as one of the "four treasures of Northeast China", and it is delicious and tender. Hazel mushrooms and shiitake mushrooms are stewed together in a farmer's chicken broth, and a little special flour skin is added to the taste.

The third course: stewed vermicelli with pork and cabbage.

Pork and cabbage stewed vermicelli is also a classic dish of Northeast messy stew, which belongs to the Han characteristics of Northeast China, and I personally feel that it is somewhat similar to the hodgepodge eaten in winter in Henan, but the method is slightly different. This dish is made by simmering fresh pork belly with rich condiments for 50 minutes, then removing it, stewing vermicelli for 5 minutes, adding cabbage and stewing for 3 minutes, and finally putting in the fished pork belly, stirring well, and absorbing the flavor.

Stewed goose in an iron pot, stewed mushrooms in chicken, stewed vermicelli with pork, fish stewed in an iron pot, and meat wrapped in a pot, these dishes can be on the table in the Northeast.

In the Northeast, it can be called the oil of hard vegetables, stewed vermicelli with pork, pig-killing vegetables, pot-wrapped meat, stewed hazelnut mushrooms with chicken, and stewed goose with sauerkraut. and other dishes with a relatively large amount of meat can become hard dishes.

Personally, I feel that the hard dishes that can be called in the Northeast should be chicken stewed with mushrooms, braised elbows in sauce, stewed goose in an iron pot, and stewed vermicelli with pork.

To say that there are a lot of hard dishes in the Northeast, and these hard dishes are super delicious, just say that the last one can make you unforgettable, addicted, let's take a look at what are the hard dishes in the Northeast?

1. Wrap meat in a pot

As long as you eat the golden and crispy pot wrapped meat once, you will definitely want to eat, this is a delicious dish made of pork tenderloin, the tenderloin is sliced and marinated, and then wrapped in potato starch paste, and it is fried once, and then poured with sweet and sour sauce after frying 2 times, sweet and sour is delicious, fragrant, super delicious, this is definitely a five-star recommendation.

2. Chicken stewed with mushrooms

This is a well-known and classic stew from Tohoku, which mainly uses chicken, dried mushrooms, and vermicelli as the main ingredients. Chicken stewed mushrooms can always occupy the top position in the list of stews in the Northeast. In the past, in many places in the Northeast, this dish must be the main dish in the Chinese New Year's Eve, which is also the signature dish for entertaining relatives, friends and visitors from other places.

3. Sauerkraut stewed white meat and blood sausage

This dish is mainly based on sauerkraut, pig intestines, pork belly and vermicelli as the main material of the dish, among which the blood sausage is a major feature of the Northeast, and this dish is most suitable for winter consumption, the white meat after the dish is not greasy, and the blood sausage has no peculiar smell, which is largely due to the credit of sauerkraut, which has the effect of removing the smell and increasing the flavor, the taste and taste are very good, and the nutrition is also very rich.

4. Pork stewed vermicelli

It should be said that this is a dish that originated in Sichuan and developed in the Northeast to become a Northeast cuisine, this dish is mainly made with pork belly, sauerkraut (or cabbage) and local potato vermicelli.

5. Slippery meat section

This is a traditional famous dish in Northeast China, one of the top ten classic dishes in Jilin, the main ingredients are pork and starch, the taste after the dish is crispy on the outside and tender on the inside, and the taste is salty and fragrant. Some people will think of the pork section as a pot wrapped meat, although the method is very close, but the pot wrapped meat is poured on the basis of the meat section derived. The difference between the slick segment and the pot wrapped meat is that they differ in shape and taste.

6. Sauce bone sticks

This is a dish with bone sticks, green onions and ginger as the main ingredients, it can be said that this is a hard dish that Northeast people prefer, the meat from the sauce is soft and rotten, the taste is salty and fresh, the meat is tender and juicy, the bone marrow can be sucked out with a light suck, it is really super delicious, you can eat meat, absolutely hard dish.

The hard dishes of the Northeast are far more than these, and these are the most well-known, the dishes of the Northeast are bold and delicate, rough and soft, and they are very enjoyable to eat.

Stewed goose in an iron pot, stewed mushrooms with chicken, dipped vegetables with meat sauce, stewed big bones with sauerkraut, stewed vegetables, etc., their portions of these dishes are relatively sufficient, and the taste is relatively good.

There are many hard dishes in the Northeast, representing the dishes stewed, pig-killing vegetables, chicken stewed mushrooms, etc., if you ask what is the Northeast hard dishes, the answer is that the meat-dominated dishes are hard dishes.

Iron pot stew, braised lion's head, chicken stewed mushrooms, pork stewed vermicelli, iron pot stewed fish, Northeast messy stew, etc., are all special local dishes.

Sauce elbows, pot wrapped meat, iron pot stew, fat sausage, chicken stewed mushrooms, pork stewed vermicelli, Northeast big peel, these are all hard dishes.

1. White meat sauerkraut.

White meat sauerkrautWhite meat sauerkraut blood sausage is a traditional food of the Manchu nationality and is generally loved by people of all ethnic groups. It is also a main dish for urban and rural residents to feast relatives and friends after killing New Year's pigs. Its full name should be "sauerkraut stewed white meat and blood sausage".

There is a famous Internet song in the Northeast "Northeast People Are Living Lei Feng", and the last sentence says: "Cuihua, sauerkraut!" The sauerkraut here refers to "sauerkraut stewed white meat and blood sausage".

2. Pork stewed vermicelli.

Pork stewed vermicelli is one of the representatives of Northeast cuisine, which is rich in characteristic Northeast flavor dishes and is deeply loved by people in the north and south. Pork stewed vermicelli is the first stew of the "Four Great Stews in the Northeast".

3. Slippery meat section.

The pork section is a traditional famous dish in Northeast China, which has the characteristics of crispy on the outside and tender on the inside, fragrant and delicious. The finished product is crispy on the outside and tender on the inside, salty and fragrant, and it is a home-cooked dish on the people's dinner table. The pot-wrapped pork derived from the slippery pork segment is a classic in Northeast cuisine.

4. Wrap meat in a pot.

Pot wrapped meat (English name: double cooked pork slices), formerly known as pot fried meat, is a northeast dish, which was created in the Guangxu period from the hands of Zheng Xingwen, the chef of Yin Du Xueying, the governor of Harbin Daotaifu. After the dish is cooked, the color is golden and the taste is sweet and sour.

5. Three fresh.

Sauteed Potato, Green Pepper and Eggplant is a traditional Northeast dish made with three seasonal ingredients: eggplant, potatoes and green peppers. It is not only because of the fresh flavor and natural green ingredients, but also because it covers the nutrition of a variety of ingredients, so that the three flavors of very ordinary ingredients can be made into delicious dishes.

Disanxian is one of the classics in Northeast cuisine, and you never get tired of eating it.

The representatives of Northeast cuisine are: white meat and blood sausage, pot wrapped meat, three fresh, Northeast stew, pork section, chicken stewed hazel mushroom, pork stewed vermicelli, grilled bear paw, pulled sweet potato, sauce skeleton, pig killing dishes and so on. Sauerkraut and pickles dipped in miso with vegetables are also a major feature of the Tohoku diet that distinguishes it from other cuisines.

Northeast cuisine refers to the cooking cuisine of Northeast China, including Heilongjiang, Jilin, Liaoning, and eastern Inner Mongolia. Due to the unique and unified cultural and natural environment of Northeast China, the food in various parts of Northeast China is highly similar, but there are also sayings of Ji cuisine, Liao cuisine and other cuisines under the subdivision. Among the "eight" cuisines, Northeast cuisine is not on the list, but this has not hindered its business.

Northeast cuisine is characterized by a dish with many flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy, the cooking method is long in boiling, exploding, grilling, frying, burning, steaming, stewing, pay attention to the spoon work, especially the big turn, the use of Northeast specialty raw materials for cooking.

1.Pork stew vermicelli.

2.Pot wrapped meat.

The representative dishes of Northeast cuisine include white meat and blood sausage, pot wrapped meat, Northeast stew, slippery pork section, three fresh, pork stewed vermicelli, chicken stewed hazel mushroom, grilled bear paw, shredded sweet potato, sauce skeleton, pig killing vegetables, etc.

Northeast cuisine refers to the Northeast China, including Heilongjiang, Jilin, Liaoning, and the cooking cuisine of eastern Inner Mongolia, because of the unique and unified human environment and natural environment in Northeast China, the diet in Northeast China is highly similar, but there are also Ji cuisine, Liao cuisine, and black cuisine under the subdivision (in fact, due to the special choice of materials used in Northeast cuisine, only the native food produced in Jilin and Heilongjiang can not be planted on the black soil plain, and today's Liao cuisine integrates a lot of other cuisine cooking methods, Therefore, the current Heilongjiang cuisine is the Northeast cuisine in the traditional sense; Nowadays, it may only be eaten in the farmhouses of Heiji and Heiji). Among the "eight majors" cuisines, Northeast cuisine is not ranked, but this does not hinder its business. Even in Guangzhou, far from its birthplace, Northeast cuisine can bloom like kapok, with enthusiasm and heroism.

The formation of Northeast cuisine also incorporates some characteristics of other Chinese cuisines and Han Chinese cuisines. Northeast cuisine is characterized by a dish with multiple flavors, salty and sweet distinct, a wide range of materials, enough heat, rich taste, strong color and umami, crispy and crispy, cooking methods are long in boiling, exploding, grilling, frying, burning, steaming, stewing, with slipping, frying, sauce, stewing as the main characteristics, Northeast cuisine pays attention to eating bold, enjoyable to eat.

I'll talk about an uncommon dish "silk ginseng", silk bananas, silk sweet potatoes, silk pulling, silk pulling this, silk pulling that has to see a lot. Silk-drawn ginseng is less common. I have eaten it in Benxi Hengren, it was sweet at first, and there was a hint of bitterness in the end, and the taste was good, so I could taste it when I had the opportunity.

It is said that this dish is also available in Jilin, but I have never seen it.

For this, it is better to go to a professional chef school and consult a professional teacher.

Pork stewed vermicelli Ingredients: 500g pork rib meat (pork belly) 50g vermicelli 50g Ingredients: 100g sour cabbage Seasoning:

30 grams of vegetable oil, 3 grams of Sichuan pepper powder, 3 grams of star anise, 5 grams of green onions, 5 grams of ginger, 3 grams of salt, 1 gram of chicken essence, appropriate amount of each 1The pork belly is boiled in water until it is seven or eight medium-cooked, and then sliced and set aside; 2.Soak the vermicelli in water to soften; 3.

Add sauerkraut and vermicelli, add the meat slices after boiling, and stew 7Add some chicken essence to the pan. 1.

This dish is stewed for a longer time to be delicious. 2.If you like to eat pig blood, you can put some pig blood, the taste is more pure.