#冬日生活打卡季#
Recently, it is so popular for southerners to travel to the Northeast to see the snow, and people in Guangxi, Guangdong, Yunnan, Guizhou, Jiangxi and other places have started the journey of seeing the snow in the north.
On the Internet, many locals in Northeast China began to share some changes made by Northeast restaurants to attract southern customers, such as restaurants in the streets and alleys of Northeast China began to iron dishes and chopsticks.
Many locals in the Northeast said that they were a little uncomfortable, but for the southerners, ironing the dishes and chopsticks before eating is the most basic action, which also shows the respect and hospitality of the Northeast people for foreign tourists, and is praised by many southern tourists.
When the Northeast restaurant begins to heat the dishes and chopsticks, the following 6 "souls of Northeast cuisine", don't miss it when you go to the outside, you must taste the deliciousness of Northeast cuisine.
1. Pot wrapped meat
Pot wrapped meat is the soul of Northeast cuisine, but also the essence of Northeast cuisine, this dish originated in the Qing Dynasty, and now after hundreds of years of development, the production method of pot wrapped meat is more fascinating.
Choose fresh pork tenderloin, cut it into pieces, then marinate it with cooking wine, salt and other seasonings, then wrap the meat slices in batter, put it in a pot for frying, and remove it from the golden brown on both sides.
Then put in the secret sweet and sour juice of the Northeast chef, pour it into the pot and stir-fry for a while, and then you can get out of the pot, so that the meat of the pot is golden in color, crispy on the outside and tender on the inside, sweet and sour and delicious, which makes people have an endless aftertaste.
2. White flesh and blood sausage
The blood sausage of the Northeast is also a very famous dish, the blood sausage of the Northeast is made of fresh pig blood and pork, the blood sausage is cut into slices, and then the white meat is put in, that is, the pork belly, and the cabbage-pickled sauerkraut is added to stew together.
The white meat and blood sausage boiled in this way tastes different, the white meat is fragrant but not greasy, the blood sausage is crisp and tender, and the sauerkraut soup is sour and appetizing, making people can't help but eat two more bowls of rice.
3. Slip three things
There are many dishes such as three kinds of three fresh dishes in the Northeast, and the "three things" in the three things mentioned here actually refer to the three ingredients of pork intestine, pork liver, and pork belly.
Choose fresh pig intestine, pork liver, pork belly, put it in the pot, stir-fry it fiercely, so that the fried three kinds of fragrant are overflowing, smooth and refreshing, and the taste is unique.
4. Chicken stewed with mushrooms
Dishes such as chicken stewed mushrooms are the most common farmhouse dishes in the Tohoku region, and the mushrooms grown in the Tohoku region are selected to have a stronger flavor and taste better.
Then choose your own free-range "stupid chicken" and stew it with mushrooms, a big bowl of chicken stewed mushrooms is extremely delicious, so people can't stop eating it.
5. Demoli fish stew
Demoli is actually a small village in the northeast near the Russian region, near the Songhua River, where the locals make a living from fishing, and over time they cook a good dish.
The local people of Demolli use fresh carp from the Songhua River area and stew it with various side dishes such as tofu and wide vermicelli, which is now a famous Northeast dish that can be seen in major restaurants.
6. Northeast Da Peel
The fertile soil of the Northeast is rich in potatoes and other ingredients, and the locals have made a variety of delicacies from potato starch, such as the large lapi in the Tohoku region, which is made from potato starch.
The big peel is a bit like the cold skin of Shaanxi, it tastes chewy and elastic, the taste is smooth and tender, put a little cold vegetables, peanuts and rice mixed together, it is really delicious.
The above 6 dishes are the "soul of Northeast cuisine", all of which are the most distinctive dishes in Northeast China.
What do you think about this?
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