As a Northeastern who has been in the south for many years, I know the reputation of Northeast cuisine in other places very well.
Whenever foreigners talk to me about Northeast cuisine, the first thing that comes to mind is stewed vermicelli with sauerkraut and stewed mushrooms with chicken. Indeed, these two dishes are authentic northeast dishes, and I grew up eating them.
However, authentic Northeast cuisine also pays attention to raw materials. Sauerkraut must be sauerkraut, and vermicelli must be thick. If you choose fine powder strips, you won't feel energetic and unrestrained.
As for stewed mushrooms with chicken, the chicken must be a stupid chicken raised by farmers, and the mushrooms must be wild mushrooms picked in the mountains, so the taste is the most authentic, and mushrooms are the essence of the whole dish.
In addition, pot-wrapped meat and skimmed meat are also considered as specialties in Northeast China, which are deeply loved by the people in Northeast China. A native of Northeast China can tell whether these two dishes are authentic with a bite.
The most important point is that the starch wrapped in meat must be of high quality, so that it will be full and beautiful when fried, and the taste will be crisp and not sticky. The obvious difference is that the pork in pot is sweet and sour, while the minced meat is salty.
Di San Xian is a vegetarian dish that all the northeast people like very much. Basically, every table must be ordered. I have been in the south for many years, and no southerner knows what a fairy is, let alone seen it. It should be regarded as a specialty of Northeast China.
The key to the three fresh potatoes is to fry them properly, and the eggplant must be peeled, so that the taste will be softer and better.
If the most generous food in Northeast China is sauce bone. It's just that this dish needs superb cooking if it wants to be delicious, rotten and chewy.