The northeast region of the mainland has four distinct seasons, with warm and rainy summers and cold and dry winters. The cuisine of the Northeast region is mainly salty and fresh, with a strong taste and color, and is thick and solid. Northeast residents eat both rice and noodles, and stew is a common cooking method. With the improvement of mainland cultivation technology in recent years, the transportation system has become increasingly developed, and the ingredients in the four seasons are abundant, and the difference is not obvious. See the table below for recipes from the Tohoku region.
Concentrate:
1. This recipe can provide energy 1476~1600 kcal, protein 63~72 grams, fat to total energy ratio of 24%~30%.
2.* It is the food and medicine used in the recipe, such as jujube, red beans, black sesame, etc.