What are the special gourmet snacks in Northeast China?

Heilongjiang province in the northeast, located in the north of Xinjiang, has the lowest climate in the country and the food tastes salty and spicy. When you travel to Heilongjiang, you must taste the local characteristics. What are the special gourmet snacks in Northeast China? Here are some local specialties recommended by Bian Xiao.

The pot meat is crispy outside and tender inside, which is a famous dish in Heilongjiang. The finished dish is golden yellow. It tastes sweet and sour, and you can't forget it once. Change the salted pork strips into sweet and sour dishes. Usually pork tenderloin is sliced and pickled, and pork is wrapped in a pot, which is suitable for foreign guests. Wrap in deep-fried pulp, fry until golden brown, then stir-fry and thicken. Bao rou, formerly known as Bao Guo rou, is an authentic northeast dish. It was founded by the chef of Harbin Road Taifu Yin in Guangxu period.

Sausage is a famous special food in Heilongjiang. The local dry sausage production process is also very sophisticated, mainly using fat meat and lean meat as raw materials. When making, the fat meat is chopped into stuffing, and the lean meat is cut into pieces, the size of which can be stuffed into the casing with a funnel. Then add seasoning and seasoning, stir evenly, and let stand for 2-3 hours to taste. Then pour the casing, enema, and dry in a ventilated place for 3-7 days. Finally, spread the dried tofu on the steamer and steam the intestines for half an hour.

Qiqihar barbecue, a roasting pot, a pot of meat, friends and relatives sitting together, drinking and eating meat in a big bowl. Qiqihar barbecue is popular all over the world because of its unique taste and diversity of "only unexpected, no roasting is impossible". In autumn, you set up a pot and mix the meat yourself, and the charcoal fire rises and the meat is fragrant. This is the authentic Qiqihar barbecue. The most important thing in barbecue is "mixing". Onion, ginger and garlic are indispensable. Put the salt in, and then watch your hands. There are also oil mixing, iron baking pans, less sticky pots and more smoke from oil, all of which are hands-on.

Jixi cold noodles are constantly developing and innovating, broadening the range of raw materials, blending into the dietary tastes of the northeast people, and having a strong local flavor. Cold noodles are traditional Korean food. It is made by adding starch and water to buckwheat or wheat flour (corn flour, sorghum flour and elm bark), mixing uniformly, pressing into round noodles, soaking in cold water after cooking, removing cold water with seasonings such as beef slices, peppers, pickles, pear or apple slices, soy sauce vinegar and sesame oil, and adding raw broth.

Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. These raw materials have a common feature, that is, they can withstand long-term stewing and the meat quality will not be scalded to death. Among them, pork spine is the most popular, because it tastes soft and glutinous after stewing, and it tastes more delicious when chewed.

Crystal belly is a major feature of Heilongjiang. Crystal belly has two kinds of skins, one is made of pig intestines. The other is pig belly irrigation. The crystal belly is not solidified with starch, but with frozen pigskin. Crystal belly looks good and delicious. Many family guests can cook this dish!

Pork belly with garlic is one of the most popular snacks in Suihua. Add some salt when you pound garlic, and the garlic juice won't jump. When mashing, adults will tell you that stopping halfway will have a strange smell. When preparing garlic paste, very fresh or seafood soy sauce will be added. This soy sauce is not so salty, but also slightly sweet and fresh, without monosodium glutamate or chicken essence.

Robing is made of warm water. The temperature of water and the amount of salt will increase or decrease with the change of seasons. After the cake is rolled, put it on a charcoal stove, bake it on it and bake it completely. The finished product is round and flat, tiger skin color, well-defined, tender and delicious.

Jinghu Lake is rich in pollution-free green lake fish, including more than 70 species such as crucian carp, mandarin fish, red-tailed fish and chubby fish. They are all excellent delicacies with delicious taste and tender meat. The famous fresh fish in Jinghu Lake are braised crucian carp, steamed mandarin fish, dry-fried red tail, sweet and sour carp, stewed fat fish and so on.

Spicy shredded pork tastes tender and authentic.