Northeastern cuisine does not stick to details and has the temperament of Northeastern people. Northeastern cuisine also combines some palace dishes and Han nationality cuisine in its cooking methods, making use of Northeastern specialty raw materials and pure green food raw materials. Many dishes express the characteristics of tender but not raw, translucent but not old, and rotten but not rotten. Not melty or crispy on the outside but tender on the inside, crispy on the outside
It has the characteristics of rotten on the inside. The taste is mellow and fragrant, and the dishes are rich and affordable. The formation process of Northeastern cuisine also integrates some other Chinese cuisines and the characteristics of Han Chinese
diet. Northeastern cuisine is characterized by multiple flavors, distinct salty and sweet flavors, a wide range of ingredients, sufficient heat, rich flavor, fresh color, and crispiness
. The cooking methods are better than stir-frying, stir-frying, grilling, and deep-frying. , roasted, steamed, stewed, with the main characteristics of boiling, frying, sauce and stewing. Northeastern cuisine pays attention to the boldness of eating.
It is enjoyable to eat, so the color, fragrance and color can hardly enter the hall (with the accompanying Menu 1 generally only has two or three kinds of food, and only uses simple seasonings such as onions and peppers, so the dishes are not good). Most people think (actually it is not accurate) that the representative dishes of Northeastern cuisine include white meat blood sausage, pot-roasted pork, Northeastern stew, pork slices, ground three delicacies, pork stewed with vermicelli, and chicken stewed with hazelnuts. Mushrooms, grilled bear paws, shredded sweet potatoes, pickled bones, butchered vegetables, etc. Northeastern people like to eat sauerkraut
And the pickled vegetables dipped in soybean paste are also one of the differences between Northeastern cuisine and other cuisines. Big features.