When you come to the Northeast restaurant, you can order these 6 major stews, which are the "soul of Northeast cuisine", and the amount is delicious, as follows:
1. Chicken stewed with mushrooms
Chickens in the Northeast usually choose locally raised green-shell chickens, the meat is firm and tender, and the Chinese medicinal materials such as lavender and codonopsis are simmered together, and the deliciousness of the chicken is mixed with the mellow aroma of the herbs, which is very delicious. Choose sweet and tender oyster mushrooms and shiitake mushrooms, which are a perfect match for the chicks. This stew weighs 2 pounds at a time, a thick pot, with sufficient quantity and high quality, which greatly satisfies the taste of Northeast people who "eat more and eat fragrantly".
Second, stew goose in an iron pot
The big white goose in the Northeast is huge, and the high-quality goose is selected, especially the ratio of protein and fat, and the meat is fatty but not greasy. The iron pot is stewed for a long time, and the goose meat is stewed with a soft and flavorful fragrance. Add spices such as green onion and ginger slices, and finally sprinkle with a layer of chives, and the rich and rich aroma of the meat is endless. The goose is all over the body, any part can be eaten, just a wing tip is enough for a bowl, the amount is sufficient, and the taste is delicious.
3. Sauerkraut and white meat stewed blood sausage
The color of the blood sausage is a little scary, but it is actually fragrant, soft and smooth, and rich in protein. Simmering with sauerkraut and white meat (i.e., pork skin), the fresh fragrance of sauerkraut enhances freshness, and the gelatinous texture of pork skin softens blood vessels, fully blending and harmonizing the taste. Add an appropriate amount of salt to taste, and a bamboo tube of sauerkraut and white meat stewed blood sausage can make you feel full.
4. Pork stewed vermicelli
This home-cooked dish, called "simmered noodles", is a must-have delicacy for breakfast and supper in the Northeast. Mixed with high-quality lean meat and vermicelli, and simmered with ingredients such as green onions, ginger and garlic, the deliciousness of the pork and the Q bomb of the vermicelli are perfectly combined, and the taste is rich and fragrant. A large pot can be eaten by 5 or 6 people, which not only satisfies cravings, but also warms the stomach, is full of flavor and taste, and is deeply loved by Northeast people.
5. Stewed beans with pork ribs
The soybean horn produced in Northeast China is large, thin-skinned, and has tight flesh. Stewed with pork ribs, fat and thin, soft and hard and palatable. The beans absorb the essence of the bones, and the pork ribs are also soaked in the sweetness of the beans, and the two complement each other. Light and simple home-style taste, not greasy or fatty, endless aftertaste, suitable for all ages.
6. Stewed eggplant with catfish
Catfish are huge, thick in flesh and few in bone, and rich in nutrients. Simmered with autumn eggplant, the eggplant absorbs the freshness of the catfish, and the catfish is also dyed with the fragrance of the eggplant. Coupled with the carefully matched condiments, this dish has a richer sense of layering, and it is a refreshing and fragrant summer dish.
The above 6 Northeast characteristics of the lower restaurant stew, whether it is a home-style taste or a commercial flavor, give people a satisfactory enjoyment of "sufficient and delicious". This is the essence of Northeast cuisine, and it is also the best choice for traveling to the Northeast and going to restaurants. They are the "soul of Northeast cuisine" and you must not miss them!