Having traveled to Northeast China, you will find what is special about Northeastern cuisine?

Put egg strips, ham strips, carrot strips, cucumber strips, meat floss, etc. on the rice. First roll it up with seaweed, then roll it tightly with a sushi mat. Open the sushi mat, cut it and put it on a plate. It’s delicious. The sushi is ready. The color is beautiful and very nutritious for children. Parents may wish to give it a try. The biggest feature of Northeastern cuisine is that the portions are large and the taste of the dishes is salty. Northeastern people have a cheerful personality. They eat large pieces of meat when eating at a farmhouse and drink in large bowls. My favorite food is white meat with sauerkraut, pork stewed with vermicelli, and Northeastern big food. Dumplings are also good. Northeastern dishes with thin skin and fillings include Northeastern stewed cabbage, Northeastern roasted eggplant. Then put the pork belly and sauerkraut into the cooked clear soup, and add simple seasonings such as salt, star anise, MSG, chopped green onion, etc. If the sauerkraut is not enough Acid, you can add some vinegar appropriately.

. The basic characteristics of Northeastern cuisine are: multiple flavors in one dish, a clear distinction between salty and sweet, a wide range of ingredients, sufficient heat, rich flavor, fresh color, and crispy texture. Most of the cooking methods of Northeastern cuisine are: stir-frying, stir-frying, grilling, deep-frying, roasting, steaming, and stewing. Among them, stir-frying, frying, sauce and stewing are the main characteristics. Da Lapi is also one of the famous traditional snacks in Northeast China, many of which are made with tapioca starch. The taste is mainly refreshing, smooth and delicate. Served with shredded carrots, cucumbers, tofu, etc., it can enrich the taste of the entire food. Soak the vermicelli, heat the wok with oil, add the chopped pork belly and stir-fry for a while, then add onions, ginger, garlic, star anise, stir-fry until fragrant, then add the pickled cabbage and stir-fry for a while. When the sauerkraut changes color slightly and feels dry, add soy sauce.

Using Northeast specialty raw materials and pure green food raw materials, many dishes show the characteristics of tender but not raw, translucent but not old, rotten but not melted, or crispy on the outside, tender on the outside, crispy on the outside and rotten on the inside, with a mellow and fragrant taste. Rich, rich and affordable dishes. Whenever the sauerkraut is pickled, my mother always gives some to the neighbors, and then makes a pot of stew herself. In addition to the essential sauerkraut, she also buys back some pork belly, slices it thinly, and adds potato vermicelli. , that fragrance is unforgettable to this day. Many dishes are tender but not raw, translucent but not old, rotten but not melted, or crispy on the outside and tender on the inside, crispy on the outside and rotten on the inside. The taste is mellow and fragrant, and the dishes are rich and affordable.