To open a Northeast restaurant, which dishes are must have, and if you don t have them, you don t de

The reason why many people want to try Northeast cuisine and praise it after tasting it is not only because Northeast cuisine has some local characteristics and dishes, but also because Northeast cuisine has some local tastes.

For Northeast people, it is also due to the influence of climate, they like to eat some food that can make them sweat profusely and even drive the atmosphere of the dinner table in cold weather. Pot meat can be said to be a special dish in the Northeast, many people are very curious about the taste of pot meat, so that so many people have been thinking about the dish of pot meat after tasting it, although now many restaurants have also launched the dish of pot meat, but if it is Northeast people taste it, they will know whether this dish is a pure Northeast dish, because this dish is suitable for all ages, sweet and sour, whether it is the elderly or children, they all like to eat, it is a must-have dish on the table.

Pork stewed vermicelli is a pure Northeast dish, because people in the Northeast have a small yard belonging to their own homes, they will raise some domestic animals in their yards, pigs or chickens and other animals, every year during the New Year is their harvest time, the New Year is more lively in the home, so a group of people will slaughter the pigs, stew their own pickled sauerkraut with fresh pork on the same day, pour fresh blood sausage, put some vermicelli when they are about to come out of the pot, without too much seasoning, you can make pure and delicious Northeast dishes.

There is also a harvest stew is also a special dish of the Northeast restaurant, due to the bold character of the Northeast people, the amount of dishes is also sufficient, the harvest stew is the best choice of pork ribs, followed by adding beans, corn, potatoes, pumpkin, etc., after a certain period of slow stew, it is also a very popular dish after the flavor.

Northeast cuisine covers a wide range, Heilongjiang local cuisine, Jilin cuisine (Jilin's cuisine, nationally recognized), Liaoning local cuisine, Korean special diet... It's basically these four big blocks. If you count Rehe, the fourth province of the four northeastern provinces before the founding of the People's Republic of China, the northeast cuisine is larger...

Therefore, it is very wrong and too general to say that Northeast cuisine is directly said!! No one dares to say that Northeast cuisine can be cooked!

A simple example, the pot wrapped meat in the Northeast, Heilongjiang is a wet paste, and then fried, crispy on the outside and tender on the inside. Jilin's pot wrapped meat is a batter with eggs on the outside, and the whole is soft after frying. North Korea's pot meat is a little sour, and the hardness is between the taste of Heilongjiang and Jilin...

Liaoning's pot-wrapped meat is served with tomato sauce, which is different from the sweet and sour sauce of the first three types, resulting in the hardest taste.

There are several ways to make the same dish in Northeast cuisine, and when it comes to it in general, it's too hooligan.

Stir-fried meat sauerkraut powder, white meat and blood sausage, chicken mushrooms, pork ribs stewed beans, pork stewed vermicelli, ground three fresh, sharp pepper tofu, sauce bones, big peel, shallots mixed with tofu, Northeast stewed fish...

As long as the rice is delicious, it will be able to stand on its feet.

Pot wrapped meat. Meat segments, three fresh grounds, pickled vegetable powder, pickles, sauce bone sticks, pig killing vegetables.

Dried tofu with chili peppers, scrambled eggs with sauce, roasted hairtail with pork ribs, roasted eggplant with pork segments, and stewed.

Chicken stewed mushrooms, stewed goose in an iron pot, pot wrapped meat, braised pork, stewed vermicelli, etc., in fact, in this region of the Northeast, most of the meals people eat are boiled.

Dipping pickles, pot-wrapped meat, chicken stewed mushrooms, sauerkraut and white meat stewed blood sausages, etc., are very delicious, and they are all specialties of Northeast restaurants, and they are all very delicious.

Pot-wrapped meat, chicken stewed mushrooms, sticky bean buns, sauerkraut and white meat stewed blood sausage, dipping pickles, these dishes are a must in Northeast restaurants.

1. Dip pickles 2, pot wrapped meat 3, chicken stewed mushrooms 4, sauerkraut white meat stewed blood sausage 5, sticky bean buns 6, Yanji cold noodles.

Stewed dishes in the Northeast are more famous, such as pork stewed vermicelli, chicken stewed mushrooms, and stewed goose in an iron pot, in cold weather, eating a pot of hot stew, is a very enjoyable thing, as well as the more famous dipping pickles, pot wrapped meat, etc., the staple food can provide sticky bean buns, all of which are more Northeast characteristics of the dishes.

Put oil in the pot and heat it, add ginger slices, shredded green onions, star anise and stir-fry until fragrant, then add beef, a little rock sugar, cooking wine, seafood soy sauce (put more, the color is good), add water and simmer for 30 minutes, turn off the heat. I remember that my mother is a good pickler at pickled cabbage, and every time the right season, she will buy a bunch of Chinese cabbage. In fact, my mother is very busy at work, and she takes care of some headaches in the factory union:

Employee labor insurance benefits, etc., people often come to my mother's house to look for her after work. It is estimated that the basic characteristics of my Northeast cuisine are: one dish with multiple flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy.

<> most of the cooking methods of Northeast cuisine are: boiling, exploding, grilling, frying, burning, steaming, and stewing. Among them, boiling, frying, sauce, stewing are the main ones, and then put the pork belly and sauerkraut into the boiled clear soup, add salt, star anise, monosodium glutamate, green onion and other simple seasonings, if the sauerkraut is not sour enough, you can add some vinegar appropriately.

I remember that pot wrapped meat was founded in the Jiaqing period, and it is still a very historical delicacy. The main ingredients are pork tenderloin, potato starch, sugar, vinegar.

So it is sweet and sour food, I mainly like sweet and sour, so I especially like to eat, the color of gold like a nugget using Northeast specialty raw materials and pure green food raw materials, to boil, burst, burn, grill, grill, sauce, stew, drawing silk as the main cooking technology, many dishes show tender but not raw, through but not old, rotten but not melt or crispy outside and tender inside, crispy outside and rotten inside, the taste of mellow three fresh is our Northeast famous dish, but also one of the most popular Northeast cuisine, this dish completely breaks through the restrictions of region and taste.

Not only do northerners love to eat, but southerners also love to eat after eating and will think about making it themselves. Eggplant, potatoes, peppers three kinds of iron pot stewed goose, also called dry goose this dish now has many restaurants selected as the signature dish, a whole big goose foie gras goose heart goose goose intestine is the soul, characterized by goose meat into the taste of dry and fragrant, plus the internal organs and goose paws and goose head is the most wine, eat that called a fragrant.

Chicken stewed mushrooms, pork stewed vermicelli, catfish stewed eggplant, sauerkraut, etc., these dishes must be there, and these dishes are all special side dishes in the Northeast, and every Northeast person lingers on such food.

To open a Northeast restaurant, you must have fish-flavored shredded pork, chicken stewed mushrooms, and three fresh dishes, which are delicious, distinctive, cheap, and loved by everyone.

If you want to open a Northeast restaurant, you must have dishes such as pot wrapped meat, swivel meat, sauerkraut stewed vermicelli, pig-killing vegetables, pork ribs stewed beans, and fish stewed in an iron pot.

Sauerkraut stewed vermicelli, pot wrapped meat. Because sauerkraut stewed vermicelli is a well-known Northeast dish. Pot wrapped meat tastes great and is especially popular.

There are a few dishes that must be indispensable in every Northeast restaurant, such as dipping pickles, pot-wrapped meat, chicken stewed mushrooms, sauerkraut and white meat stewed blood sausage, sticky bean buns, and Yanji cold noodles are all dishes with a very high order rate. Therefore, if you want to open a Northeast restaurant, these dishes must be indispensable.

That is, vegetables dipped in miso. This is the simplest dish in Northeast cuisine, and it is also the most original dish that retains the original flavor of the food, it does not need to add any seasoning in the dish, it can be eaten raw or steamed, rolled with dried tofu skin, and eaten with dipping sauce.

Pot wrapped meat, 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 in Harbin Prefecture. Don't look at the small pot of meat, it's not easy to do it well, and this dish has also become a standard in the hearts of many people to test whether the Northeast restaurant is authentic or not.

There are many types of stews in the Northeast, such as pork stewed vermicelli, pork ribs stewed beans, and catfish stewed eggplant. However, some people say that only this chicken stew with mushrooms is the first of the Northeast stews. It is usually made with dried mushrooms, chicken, and vermicelli.

This dish is also called "sauerkraut, white meat, and blood sausage", which is one of the "pig-killing dishes" in Northeast China. A stew eaten in rural areas of Northeast China every year when the New Year is close to the end of the year. Sauerkraut should be made of Northeast cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made of fresh pig blood, seasoned with chopped green onions, salt and other ingredients and then poured into the casing, a long needle should be taken when cooking, and the blood sausage should be pricked from time to time, and the blood sausage should be immediately out of the pot to ensure the freshness and tenderness of the blood sausage.

For friends in the Northeast, sticky bean buns are simply a delicacy in childhood memories! Also known as soybean bun or bean bun. Generally, the family wraps the sticky bean buns for winter in early winter, steam them out of the pot and put them on the curtain to freeze them outside at room temperature for a night.

Heat it thoroughly in a pan when you eat it again. When eating, you can dip it in white sugar to eat, and eat it sweet and sticky; It can also be made into a small round cake and fried in oil, tasting its fragrant and crispy; Children can nibble on frozen bean buns in winter to train their teeth.

It is known as "one of the top ten noodles in China". A delicacy that is popular in the Yanbian region of Jilin Province in northeast China. Buckwheat noodles and beef broth are usually used, and the boiled noodles are washed in cold water, then put in a bowl and add the soup used to cook the beef and sliced spicy cabbage, cucumber, egg, beef, green onions, sesame seeds, chili peppers, pine nuts, apples or watermelons.

In the summer, you can eat a bite of cold noodles with ice residue and serve a refreshing soup, which is like a fairy life.

Which of the following dishes is Northeast cuisine?

1.Pot wrapped meat.

2.Fish-flavored shredded pork.

Correct answer: Pot wrapped meat.

Pot wrapped meat, 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 dust is cooked, the color is golden and the taste is sweet and sour.

Fish-flavored shredded pork is a traditional famous dish with Han characteristics, named after the flavor of fish, which belongs to Sichuan cuisine.