The northeast is full of color in late autumn. The golden and fiery red maple leaves, set against the background of the birch forest, are particularly eye-catching and beautiful, making people think of it. Foodies, where are you and what to eat in late autumn? Xian Pan International Cuisine has specially sorted out the 5 major specialties of the Northeast region, and the recommendations are as follows:
1. Da Lapi: Lapi is a common and must-eat cold dish in the Northeast region all year round. In addition to the large number of feet, there are two souls, one is the inclusiveness of its dishes, which can integrate shredded cucumbers, dried tofu shreds, shredded carrots, diced meat, coriander leaves, green onions, etc.; The second major is its taste, as bold as the character of Northeasterners, both refreshing, but also oily but not greasy.
2. Pot bun meat: also known as pot fried meat, its dish has a long history and is a classic dish in Harbin, which has been selected as the national "Landmark Food List". The pork is cut into pieces of pork tenderloin, coated with starch, fried over high heat, and colored. After the dish, it is golden and fragrant, sweet and sour in the mouth, and slightly sweet in the sour, and its taste is like the first love.
3. Pig-killing dish: A series of dishes composed of a variety of dishes, including pork blood sausage, sauerkraut white meat, pork belly, pork belly, pork intestines, pork head, etc., is a classic Northeast cuisine, integrating cooking skills such as boiling and stewing. It is not only a hard dish at the traditional New Year banquet in the local countryside, but also a big dish. Eating pig-killing vegetables in the northeast countryside, as described in "Water Margin", the brothers sit around the stove, eat meat, drink in large bowls, and talk about ideals. The pig-killing dish is fresh and sour, and the taste is stronger by lighting a burning knife. The big bowl of spirits enters the throat, and when the chatterbox is opened, the buddies have endless words and endless chatter...
4. Iron pot stew: Iron pot stew is a characteristic cooking technique in the northeast region, which is divided into fine stew and coarse stew. Finely stewed, the main course is prominent, salty and fresh. Such as chicken stewed mushrooms, pork stewed vermicelli, fish head stewed tofu, etc. Coarse stew, also known as farmhouse hodgepodge, is based on seasonal vegetables such as oil beans, potatoes, eggplant, green peppers, tomatoes, etc., and stewed with pork belly, ribs or pig's trotters. Its dishes are meat and vegetable combinations, fragrant but not greasy, fresh and mellow.
5. Fragrant goose: Goose meat has a strong dietary supplement value, and the folk are known as "to live long, eat goose meat" reputation. Xiangyu Goose is a special northeastern dish that integrates a variety of cooking techniques such as cooking, stewing, simmering, stir-frying, and popping. The finished goose is yellow in color, fresh in flavor and meat, and has a tight taste.
Foodies, is the food on it gluttonous to you? Find a delicious meal, a good plate, and more satisfying!