Do you like to eat Northeast food? What s your favorite Northeast food?

If a friend invites you to a restaurant to eat Northeast cuisine and asks you to order two dishes, which of the following 10 dishes will you choose? Northeast cuisine is a dish with many flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy, Northeast cuisine, not confined to details, quite the temperament of Northeast people. 【Pork stewed vermicelli】Pork stewed vermicelli is the first stew of the "Four Great Stews in the Northeast".

The color of the pork belly is red and bright, it melts in the mouth, fat but not greasy, the vermicelli has good flavor, it can absorb the taste of the delicious soup, plus the softness and tenderness of the vermicelli itself, it is more strong and refreshing.

This dish is made by slicing and marinating pork loin, wrapping it in starch, and frying it in a pot until golden brown, and then cooking it in a pot, with a golden color and sweet and sour taste.

Dipping pickles] Dipping pickles is a Northeast specialty, it is the simplest in Northeast cuisine, and it also retains the original flavor of food the most, without adding any seasoning in the dish, it can be eaten raw or steamed, and it can be eaten with dipping sauce. It is characterized by less oil smoke and rich materials.

Northeast Stew] Northeast Stew is simple and easy to cook, meat and vegetarian, nutritious, delicious and fragrant, and is a common Northeast home-cooked dish.

This dish has a sweet and sour taste, and this cold dish can not only make people change the taste, but also very much in line with the health concept of modern people requiring less oil, natural green, and more nutrients.

Slipping Meat Section] Slipping Meat Section, is a traditional famous dish in Northeast China, with 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.

Chicken stewed with mushrooms] is made with dried hazelnut mushrooms, chicken, and vermicelli. Hazel mushrooms bring out the flavor of the chicken, and the vermicelli is smooth and creamy. The chicken stewed with mushrooms is tender and has high nutritional value.

Like! Northeast cuisine refers to the culinary cuisine in the Northeast, including Heilongjiang, Jilin, Liaoning, northeast Hebei, and eastern Inner MongoliaLarge amounts, with a wide range of materials. A variety of dishes that are full of flavor and rich in heatStewsFamous.

Northeast cuisine incorporates some characteristics of other Chinese cuisines, and is especially influenced by Shandong cuisine. Sichuan cuisine with a slightly spicy flavor and improved Hebei cuisine are also common in Northeast recipes.

Northeast cuisine. There are many dishes that are also delicious. Not excessively, if southerners don't like to eat Northeast food.

Both northeasterners and northerners like to eat Northeast food, such as chicken stewed with mushrooms. Sauerkraut stewed vermicelli. Pot wrapped meat.

Large pot, fish stew. Stew cavity bones. Wait, it's all pretty good Northeast cuisine.

I like it, the Northeast cuisine is relatively large. And it's delicious and cheap.

Of course I like it, the Northeast big pot dishes are delicious, nutritious, and necessary in winter, we make them here every year, and they are delicious.

Of course, I like to eat Northeast food, because I am from the Northeast, so of course there is nothing to say about Northeast food. Northeast food is probably one of my favorite dishes.

I like to eat Northeast cuisine very much, I feel that Northeast cuisine is original, there is no excessive seasoning to destroy the original taste of the dish, and the portion is also large

Hello, I like to eat Northeast cuisine or pot wrapped meat, and then include Gong Bang Chicken, as well as that Su Kao Ji, and that Tao Chicken Donkey rolling.

I believe that everyone often likes to eat some food in ordinary life, and the taste of food in each region is different, such as Northeast cuisine is a very popular food. There are many people who want to try Northeast food even if they are not from Northeast China, because Northeast food is not only large in quantity but also very delicious in terms of preparation.

Northeast cuisine is actually very delicious, mainly because his amount is relatively large, and the rice is more delicious.

I'm from the Northeast, so I prefer to eat Northeast food.

I think Northeast cuisine is average, or Hunan cuisine is more delicious.

There is a dish in the Northeast called white meat, which is to stew out the fat in the white meat, so that the sauerkraut is delicious. And the fat in the fatty meat is stewed out and it won't be so greasy to eat after it is stewed.

Northeast cuisine is still relatively delicious, especially the almighty Northeast sauce, everything can be sauced.

Of course, I like to eat Northeast cuisine very much, because of Northeast cuisine. Northeast cuisine is generally more in line with the taste of the public.

My favorite Northeast dish is stewed vegetables. It's sauerkraut pork belly and blood sausage. The Northeast stew is very delicious, and then paste some flatbread. Not to mention how fragrant it is, how much it tastes.

Eating it in winter is hot and fragrant, and it feels very warm and happy. Northeast cuisine also has pot-wrapped meat. Fish-flavored shredded pork. There is also lamb stewed noodles. Make winter melon mutton soup. Winter is definitely a big supplement.

There are many specialties of the Tohoku. Stewed frozen tofu. Will duck intestines. These are the specialties of the Northeast. Haggis soup. It's all a big supplement. Same as I thought, so be it!

Favorite Northeast cuisine: 1. Stewed vermicelli with pork and cabbage is the most suitable for autumn and winter. This dish is very simple, there are dishes and soups, and meat and vegetables are matched, which is very good.

It's cold, and eating this dish will warm up your whole body. Pork and cabbage stewed vermicelli are washed and cut into small pieces with fresh pork belly, poured cooking oil into the pot, the oil is hot and the pork is stir-fried to get oil, the soaked vermicelli and cut cabbage are added, stir-fried evenly over high heat, add salt, light soy sauce and pepper and stew until cooked. The taste of stewed vermicelli with pork and cabbage:

Fragrant, salty, soft and glutinous very delicious.

Second, pull the sweet potato.

It is also the most famous dish in the Northeast, and it is also a very distinctive specialty in the Northeast. Sweet potatoes from the Northeast are selected, peeled off the skin, washed and cut into small pieces, dipped in flour, fried in an oil pan until golden brown, then removed to control the oil, put edible oil into the pot, add white sugar under the oil heat, fry the syrup, add the fried sweet potato, stir-fry evenly, so that each sweet potato is evenly coated with syrup and put on a plate. When eaten hot, the sweet potato will be famous for its sugar shreds, which is very beautiful.

3. Killing pigs.

Pig killing dish is one of the traditional specialties of Northeast China. Northeast people will kill pigs every year when the Chinese New Year is approaching, and then they will make pig-killing dishes for their families and guests to eat. There are pork, pig blood, and Northeast sauerkraut stewed together in the pig-killing dish, which is the favorite home-cooked dish of many Northeast people.

The taste of pig-killing vegetables: the meat is fragrant and tender, the soup is fragrant, the sauerkraut is sour and delicious, and it is very appetizing and delicious.

1. [sauerkraut, white meat and blood sausage].

Northeast sauerkraut is made by fermenting and pickling Chinese cabbage, which is different from the sauerkraut used in the south to make sauerkraut fish. This sauerkraut white meat and blood sausage, also known as killing pig vegetables, the cold winter in the countryside is cold, the big fat pig will be killed, directly boiled on a large pot of meat, to stew sauerkraut, after cooking, add a little blood sausage, sauerkraut is sour and mellow, fat meat is not greasy, eat a mouthful of vegetables and drink a mouthful of soup, it is really quacky!

Article **2 two [chicken stewed vermicelli].

The chicken is a small stupid chicken raised by the farmer, chopped into small pieces and blanched, then fried with sugar, plus various seasonings, simmered on low heat for 1 hour, and then added the noodles soaked in advance.

Article **3 three [pig skin jelly].

Pork skin jelly is a must-have dish for many Northeast men to drink, Q bomb Q bomb, this small dish looks simple, but it is quite troublesome to do, you must first boil the pig skin, scrape off the grease repeatedly with a knife, and then cut it into strips, add a certain proportion of water after a long time to boil, boil out the gum in the pig skin, and cool it down.

Article **4 four [three fresh].

This dish is made of eggplant, potatoes and peppers, after frying, and then burn it with the seasoned sauce, the taste is fresh and fragrant, and it is also one of the classic dishes in the Northeast.

Article **5 Five [Lying Eggs].

This lying egg, friends in the south estimate that many people have not eaten, because it is too homely, unlike other restaurants have, the method is also extremely simple, pour some light soy sauce and vegetable oil on the plate, the egg is knocked into the plate, the water is boiled into the pot and steamed for 8 minutes, and then a little light soy sauce and sesame oil are poured out of the pot, which is trouble-free and delicious.

Article **6 six [pot wrapped meat].

The original name of the pot wrapped pork is pot fried pork, this dish is sweet and sour, and there are two methods, one is the sauce with sugar and vinegar, and the other is with tomato sauce. Usually use pork loin to add water starch to grasp and marinate evenly, after two times of frying, and then into the pot with seasoning sauce to fry and thicken, the taste is crispy on the outside and tender on the inside, sweet and sour, women and children especially like it.

Article **7 Seven [Dipping Pickles].

Northeast people love to eat raw vegetables, such as shallots, lettuce, cucumbers, coriander, and Chinese cabbage frozen outside in winter, which is blanched and dipped in sauce

My favorite Northeast dish is the old-fashioned pot wrapped pork, the sauce is made with vinegar and sugar, the color is light, and the taste is sweet and sour. It is often garnished with shredded green onions, which makes it taste better.

The classic dishes of Northeast cuisine include Northeast Stew, Sweet and Sour Pot Wrapped Meat, Di San Xian, Shredded Sweet Potato, Northeast Sticky Bean Bun, Sauerkraut White Meat, Slippery Pork Section, Pork Stewed Vermicelli, etc., and I like to eat pork stewed vermicelli the most.

Lying eggs. Mix the egg whites and egg yolks together to make two bowls.

2. Fry stupid eggs.

3. Pepper potato chips.

4. Potatoes stewed with large eggplant.

When we were young, we called ketchup, and it didn't look good, but when we got old, we realized how delicious it was after eating.

5. Stir-fried cabbage with wild mushrooms.

6. Chicken stew with mushrooms.

7. Stewed beans with pork ribs.

8. Stewed pork ribs.

The sweetness of the bud rice and the fresh aroma of the pork ribs penetrate each other and blend perfectly.

9. Chicken pork ribs stewed with dried potatoes.

I can't say that it tastes good.

10. Pork stewed vermicelli.

A classic dish in the Northeast, the vermicelli has a deep flavor, which is amazing.

11. Northeast skin jelly.

Every year during the Chinese New Year, my mother will boil her skin jelly, and she can't stop dipping it in soy sauce.

12. Stir-fry meat with green peppers.

Although I don't like green peppers, I love this dish when I eat somen noodles.

13. Slipping meat section.

The banquet must be a hard dish, if there is no such dish, it will be a good bad review.

My favorite Northeast dish is also pot wrapped meat, sweet and sour is delicious, let's take a look at the recipe of this dish.

Pot wrapped meat] 1First of all, we prepare the ingredients, 500 grams of tenderloin, cut it into even slices and put it in clean water, sprinkle a little salt, grab the blood water in the meat slices, wash it and remove it to dry it and prepare for marinating.

2.Add 2 grams of salt, 1 gram of pepper, and 5 grams of cooking wine to the bowl to remove the smell, grasp and mix evenly and marinate for 10 minutes, so that the meat slices can absorb the seasoning and taste.

3.Prepare a large basin, grab a handful of starch, add an appropriate amount of water, stir the starch to dissolve, make a batter, put the marinated meat slices into the batter, and make the batter evenly wrap the meat slices for later use.

4.Then prepare the accessories, cut a piece of ginger into thin strips, peel off the hard core of the green onion and cut it into thin strips, add water and soak.

5.Prepare a small basin, add 2 grams of salt, 50 grams of sugar, 30 grams of white vinegar, 20 grams of aged vinegar, stir well and set aside.

6.After all the ingredients are ready, we start cooking, heat oil in the pot, when the oil temperature rises to 50% hot, put the meat slices wrapped in slurry into the pot one by one, the starch viscosity is relatively large, one by one to prevent sticking, open low heat and fry for about 2 minutes, and remove the oil control when the surface of the meat slices is slightly yellow.

7.After the oil temperature is raised to 60% hot on high heat, turn to low heat and pour in the meat slices, re-fry for 30 seconds to pour out the oil control, and the re-fried meat slices are fried until the outside is charred and tender on the inside, and it is not easy to soften after being coated with juice.

8.Leave the bottom oil in the pot, pour in the green onion and ginger shreds and stir-fry over low heat to bring out the fragrance of the green onion, put the fried meat slices into the pot, put in the adjusted bowl material, turn to high heat and quickly turn the pot to make the juice evenly wrapped on the surface of the meat slices, and then you can put it out of the pot and put it on the plate after stirring evenly.

Our family's favorite Northeast dish is chicken stewed mushrooms, or a pot of stewed is okay, but we can't completely follow the Northeast people to make things that are too salty, we can only improve on their basis, according to our own taste, we must at least put a lot of less salt to be able to eat, directly eat the Northeast people made that is not edible.

Pot wrapped pork, formerly known as pot fried pork, is a famous Northeast dish and one of my favorite Northeast dishes. The pot wrapped meat was created by Zheng Xingwen, a generation of celebrity chefs more than 100 years ago. The original type of pot wrapped meat was called "charred pork pieces", which was originally salty and umami, and later Zheng Xingwen changed it to a sweet and sour dish, which made Harbin the origin of pot wrapped meat.

At that time, Zheng Xingwen called this dish "pot fried meat", which later evolved into today's "pot wrapped meat". The pot wrapped meat is sliced with pork loin, marinated first, wrapped in starch, fried in the pot until golden brown, and then stir-fried in the pot, thickened with sweet and sour. The meat is golden in color and sweet and sour in taste.

My favorite Northeast dish is definitely the stewed dish of Northeast China. The stewed dishes in the Northeast should be very famous, and this method is a kind of random stew, and the taste is very fragrant. When you go to a Northeast restaurant, you generally have to order the stewed dishes of the Northeast.

Oh, the favorite Northeast dish, that is, pork stewed vermicelli, this is still the most classic Northeast side, there are some more, that is, some of the more common big pot dishes are also more delicious, and there is back to the pot meat and the like, these are all Northeast dishes, and chicken stewed mushrooms are also very good.