The 50 most commonly eaten home cooked dishes from Tohoku

Northeast cuisine refers to the Northeast cuisine, including Heilongjiang, Jilin, Liaoning, eastern Inner Mongolia, and northeastern Hebei. Due to the unique and unified human environment and natural environment in Northeast China, the food in Northeast China is highly similar, but there are also Ji cuisine, Liao cuisine, and Longjiang cuisine under the subdivision (in fact, due to the special selection of materials for Northeast cuisine, only the original ingredients that can not be planted on the black soil plains produced in Jilin and Heilongjiang can only be used, and today's Liao cuisine integrates many other cuisine cooking methods, so the current Longjiang 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 first, but this has not hindered its business, and it is even called the "ninth major cuisine".

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, a wide range of materials, sufficient 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, so the color in the color and fragrance can hardly enter the hall (with menu one, generally only two or three kinds of food, only use simple seasonings such as green onions, peppers, etc., so the dishes are not good).

Most people think (in fact, it is not exact) that the representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, pot wrapped meat, Northeast stew, chicken stewed hazel mushrooms, slippery meat section, three fresh, grilled three white, bear paws, sweet potatoes, sauce skeleton, pig killing vegetables, etc., Northeast people like to eat sauerkraut and vegetables dipped in soy sauce are also a major feature of the Northeast diet that distinguishes it from other cuisines.

Lying eggs. Fried dumb eggs.

Pepper potato chips.

Eggplant stew with potatoes.

Chicken stew with mushrooms.

Pork ribs stewed with beans.

Pork ribs stewed with corn.

Pork stew vermicelli.

Slippery meat segments. Three fresh.

Pot wrapped meat. Stir-fry the stupid chicken, cook the chicken, the oil in the chicken's body is boiled out, torn into pieces and fried, especially delicious!

Dried tofu with sharp peppers, the favorite of the Northeast men, and the dishes that the Northeast old men can't miss when they drink!

Peel the meat and dip it in garlic sauce.

Silkworm chrysalis. Cucumber tossed with enoki mushrooms.

Shallots tossed with tofu.

Northeast stew. Northeast Big Lappi.

Blood sausage. Sauce big bones.

Bean pancakes. Three fires and one explosion.

Homemade fish stew. Stewed loach.

Sauerkraut stewed with large bones.

Goose stew in an iron pot.

Sauce elbows. Steamed chicken blood.

Pork ears salad.

Spring roll. Stir-fried belly with peppers.

Northeast red sausage. A pig-killing dish.

Dip in pickles. Northeast salted duck eggs.

Egg stew. Fried shrimp chips.

Jiang rice strips. Molly fish stew.

Do you have any favorites in these 50 Northeast dishes?

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In the bones of the Northeast people, they still recognize these Northeast hometown cooking dishes the most, which are enduring for a long time and never get tired of eating.

The unique taste of Northeast cuisine, the essential characteristics of simplicity, mellow and naturalness, are the cultural charm and vitality of Northeast cuisine. The pattern of the dish is very different. "Food" so for food, the dish is ultimately to eat, not for seeing, not for fun, but to eat, delicious, love to eat, eat more love to eat, should be the attribute of the dish, but also the characteristics of traditional Northeast cuisine.

Using the Northeast specialty raw materials and pure green food raw materials, many dishes show the characteristics of tender but not raw, transparent but not old, rotten but not melting, or crispy on the outside and tender on the inside, crispy on the outside and rotten on the inside, the taste is mellow and fragrant, and the dishes are rich and affordable. Now there are a lot of innovative dishes, but, in the bones of the Northeast people, they still recognize these Northeast hometown cooking, which are enduring, and never get tired of eating.

Pot Wrapped Meat] Pot Wrapped Meat, formerly known as Pot Fried Meat, is a classic Northeast dish, Pot Wrapped Meat is made of pork tenderloin and starch, golden in color, sweet and sour in taste. The golden exterior is covered with slices of meat, with green coriander and orange shredded carrots scattered in between. During the Guangxu period, it was founded by the hands of Yin Du Xueying, the chef of Harbin Daotai Prefecture, Zheng Xingwen.

Zheng Xingwen changed the original salty and fresh taste of "charred pork strips" to a sweet and sour taste of pot-wrapped meat. Generally speaking, the pot meat is mainly divided into Longjiang pie with sweet and sour seasoning, Liaoning pie with tomato sauce seasoning, and Inner Mongolia pie with soy sauce seasoning and saltiness. Outside the Northeast, the pot-wrapped pork eaten in Northeast restaurants is mainly Longjiang flavor, and this kind of pot-wrapped meat is also called "old-fashioned pot-wrapped meat" by some people.

Boiled meat section] Boiled meat section is also a traditional Northeast specialty, with a salty and fresh taste, charred on the outside and tender on the inside. The boiled meat section is generally made of lean pork or pork belly, wrapped in starch and fried, and then boiled. The taste of the boiled meat section is more realistic, the outside is charred and the inside is tender, and the salty and fragrant taste is more popular, and it is also a hard dish to accompany the wine, which is good for rice.

Di San Xian] Di San Xian is a traditional Northeast dish made with three kinds of seasonal and fresh ingredients: eggplant, potatoes and peppers. The three freshness is not only in the fresh and strong taste and natural green ingredients, but also in the production of three very ordinary ingredients, which are matched together to make a salty and delicious dish suitable for all ages.

Skin jelly] Meat skin jelly is a great invention of the Manchus, in winter, their hunting will be greatly affected, survival will be very difficult, so they learned to raise pigs, sheep, etc. In winter, when there is a shortage of food, after the pig is killed, the meat is frozen, and then the pigskin is cured, cut into small pieces, boiled with water to make it sticky, put it into a container, and cut it into small pieces to eat after solidification. This became known as "skin jelly".

Dried Pepper Tofu】Dried Pepper Tofu is one of the popular dishes in Northeast China. Commonly known as - dried pepper (read a sound) to deal with, a relatively cheap dish in the Northeast restaurant, because the Northeast is rich in soybeans, the dried tofu made is thin and chewy, cut into strips or slices, matched with sharp peppers, and thickened with starch. Green and yellow, good with wine and food.

The most famous dishes in the Northeast include stewed hot and sour dried shreds, pot-wrapped meat, pork skin jelly, chicken stewed mushrooms, Northeast stew, etc.

1. Braised sour and hot dried shreds.

Braised sour and spicy dried shreds are a traditional famous dish in Northeast China, with local characteristics and flavors. Its main ingredients are dried white tofu, water fungus and bamboo shoot slices, and the processing characteristics of the ingredients are that the ingredients are cut into shreds, shredded tofu, shredded fungus and fine bamboo shoots. This dish is based on fresh soup, add ingredients and seasonings, wait for the fresh soup to boil, then skim off the foam, add water and vinegar, continue to thicken, and finally put the pot into a bowl, and then pour a little sesame oil, and it can be eaten.

2. Wrap meat in a pot.

Pot-wrapped pork is a well-known Northeast dish, and every stuffy imitation mouth is endlessly evocative. The meat in the pot is lean pork, mix the cut lean pork into the seasoned sauce, stir evenly and set aside. Then heat the vegetable oil in the pan, heat the oil until it is medium-cooked, fry the meat slices, scoop it up and put the meat slices in the oil pan again until the meat slices look brown and crispy.

3. Pork skin jelly.

As the name suggests, the pork skin jelly is made of pork skin, which is generally cut into wide strips, boiled in the pot until it is broken, and then scooped up. The pork skin must be cleaned up, and the lard under the skin must be scraped off, otherwise it will affect the taste of the dish.

4. Chicken stewed with mushrooms.

Chicken stewed with mushrooms, a Northeast dish, I believe many people have heard of it. As the first of the four major stews in Northeast China, it is the most high-grade of Northeast stews, and the ingredients inside include chicken, vermicelli and dried mushrooms, and every bite is fresh and delicious, smooth and creamy.

5. Stew in the Northeast.

Different from chicken stewed mushrooms, the Northeast stewed skin paddle is characterized by the word "chaos". The recipe for this dish is also very simple, just stew all the ingredients together. This dish includes two kinds of ingredients, meat and vegetarian dishes, such as beans, potatoes, tomatoes, fungus, green peppers and other vegetables, and meat dishes are generally pork ribs.

Northeast cuisine includes flying dragon soup, three fresh dishes, Northeast stew, pot meat, chicken stewed mushrooms, bear paws, pig killing dishes and other special dishes. Dragon soup: also known as hazel chicken, is one of the famous dishes in Heilongjiang Province, belongs to the Longjiang cuisine, produced in Xing'anling.

Di San Xian: It is a traditional famous dish in Northeast China, which not only has a fresh taste, but also covers a variety of nutrients. Northeast stew.

There are meat and vegetarian, delicious taste, and it is a common Northeast home-cooked dish. <

Northeast cuisine includes flying dragon soup, three fresh dishes, Northeast stew, pot meat, chicken stewed mushrooms, bear paws, pig killing dishes and other special dishes.

1. Dragon soup: also known as hazel chicken, is one of the famous dishes in Heilongjiang Province, belongs to the Longjiang cuisine, and is produced in Xing'anling.

2. Di San Xian: It is a traditional famous dish in Northeast China, which not only has a fresh taste, but also covers a variety of nutrients.

3. Northeast stew: There are meat and vegetarian, delicious taste, and it is a common home-cooked dish in Northeast China.

4. Pot-wrapped meat: Pot-wrapped meat is to adapt to the taste of foreign guests, and the salty and fresh taste of "burnt pork strips" has been changed into a sweet and sour dish.

5. Chicken stewed mushrooms: Chicken stewed mushrooms is the main dish of Chinese New Year's Eve and the signature dish for entertaining guests.

6. Bear Paw: Bear Paw is a dish made with winter melon as the main ingredient.

7. Pig-killing dishes: Pig-killing dishes are opened in many places in Northeast China all year round, forming a major feature of Northeast diet.