What are the special snacks in Northeast China?

This snack is named after its origin in Demolis, and Demolis is located in the suburb of Harbin. It was originally because the villagers came up with this snack to entertain passers-by. Desmolly stew live fish is very simple, just put tofu, vermicelli and newly salvaged carp in a pot and stew for dozens of minutes. The original intention is to have fun together and eat warmly, which makes people feel very cordial. Later, the practice of cooking spread from Harbin and every household would do it. When tourists go to Harbin, Molly stewed live fish is a very good choice. Eating Molly stewed live fish in the cold northeast is very warm and fragrant.

2. Dog soup

Speaking of the specialty snacks in Northeast China, it has to be mentioned that the dog meat used in dog broth is freshly slaughtered, so the dog broth that tourists drink is clear soup, which is much more tender than the old soup. There are many ways for Jilin people to eat dog meat, such as stewed tofu with dog meat, dried cabbage with dog meat and hot pot with dog meat, which are all representative dog meat snacks. Dog broth is essential for eating dog meat. A bite of dog broth will make you feel fragrant and memorable.

3. Stewed vermicelli with Chinese sauerkraut and pork

Who doesn't know pork stewed vermicelli? Stewed dishes are the favorite way to eat in Northeast China, such as stewed potatoes with goose and stewed mushrooms with chicken. Pork stewed vermicelli is not a problem, and everyone can see its practice from its name. Because of the weather, many snacks in Northeast China have the function of increasing human body heat. Delicious pork, fresh and lubricated northeast Chinese cabbage and vermicelli are simply delicious in the cold northeast, which meets the needs of taste buds while keeping out the cold. ?

4. Dishan County

According to tradition, people always like to eat three fresh vegetables on that day. The reason why they are three delicacies is because they are amaranth, yuanmai and broad beans. Stir-fry these vegetables together, not too many kinds of vegetables. In Changchun, Di San Xian is loved by many people, so it has gradually become a famous local dish. There are also many places where potatoes, eggplant and peppers are fried together, also known as Sanxian, which is an authentic northeast snack. There are many special snacks in the northeast, so I won't say much here, such as killing pork dishes, cold dishes in the northeast, braised pork and so on. Do you want a special snack in Northeast China? Then you must remember when you travel to the northeast.

5. Sausage

Sausages originally came from Russia. The most common, famous and traditional sausage flavor is "Lidos" flavor (that is, garlic flavor, good wine, with "Golas", it tastes great! )。 Can be sandwiched in Lebali, Lebali is the main meat variety. Sausage can be eaten directly. If you hold it in your hand, you will definitely catch a black one! Don't panic, it's not dirty, it's a thin layer of charcoal ash on the sausage surface. Sausages are smoked with old fruit trees growing in Daxing 'anling. Smoked sausages will be covered with an invisible layer of fruit charcoal ash. When eating, you should also eat the skin, which is the real sausage flavor-that is, you should eat a little Shan Ye cola flavor!

6. music bar

(Chinese pinyin: lie (three tones) ba (light tone)) is Russian bread, the most famous of which is produced by Lin Qiu Company. It is a distinctive European food. Leba is rare, weighing three or four kilograms. The maximum diameter can reach 1 foot (33 cm). Its taste is sweet and sour, and it is tender outside. The traditional processing method is to bake the fermented dough in a large vertical oven made of hard miscellaneous wood in the northeast forest, so the daily output is very limited. Lin Qiu company often has a long queue downstairs, that is, people who buy music bars. People who travel to Harbin should not only taste its flavor, but also buy one or two big bars for relatives and friends when they leave.

7. Qiqihar: killing pig dishes

During the Spring Festival, a family in the village killed a pig, and the lower back and legs were all good. How to eat the remaining fat in the water? There is a pig-killing dish: blood sausage made of pickled sauerkraut, and raw materials of fat meat are all together. If you want to eat big fat meat, cut it into pieces, fry it in a pot, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflects the aunt's face, and the stew with ginger and garlic in the pot is cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials to make it more delicious.

8. Canned meat

Pot-wrapped pork is a dish with northeast flavor, that is, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, and then stirred in a pot to thicken. The finished dish is golden in color, crisp outside and tender inside, sweet and sour, which is very suitable for eating in summer and stimulates appetite.

9. rice rolls

Rice rolls, also known as sausage powder, is a China Cantonese dish made of rice paste. Known as Bula rice rolls by Bula, there is no handmade rice rolls by Bula, but it is not as fine as Bula. Rice rolls was founded in 1930s and 1940s by Lotus Fairy Pavilion in Pantang, Xiguan, Guangzhou. Traditionally, rice rolls is filled with minced meat, fish fillets and fresh shrimps, which are also common snacks in restaurants in Guangzhou and Hongkong. Generally, shrimp rice rolls, beef rice rolls and barbecued pork rice rolls are common. But some don't have jelly at all. Instead, they add sweet sauce and sesame oil to rice rolls and sprinkle sesame seeds. This is a typical rice rolls, which can be sold in street shops.

10. Fish eggs

Street cooked food in Hong Kong began as a mobile hawker in 1960s and 1950s. This kind of fish eggs (that is, fish balls) are fried, and the outer layer is golden yellow, made of cheaper shark meat. Generally, a few pieces of bamboo sticks are sold, or they can be put in paper cups. Each string/cup of food stalls is uncertain, and the price depends on the location of food stalls (about 4 to 10 yuan per string/cup, about 6 capsules). Some food stalls specialize in selling fish eggs, similar to western hot dog stalls. It is often served with Chili sauce or sweet sauce. There are generally two kinds of fish eggs to choose from: spicy fish eggs and original fish eggs. Spicy fish eggs are generally heated with curry juice or satay juice, while original fish eggs are heated with clear soup. However, curry fish eggs are very classic.

1 1. Bowl wings

Bowl wings in restaurants: at first, they were wings in a big nest, and later, in order to meet the needs of individual singles or a few guests, they were provided with small bowl wings. Most Hong Kong people will add Zhejiang vinegar, mustard sauce and even a little brandy when eating. If you meet the ribs invited by the host, Jinhua ham shreds and raw mung bean sprouts will be added to the table.

12. Egg tart

There is no exact year when egg tarts were introduced into Hong Kong. It is said that egg tarts appeared in Hong Kong cake shops from 1940, and entered most tea restaurants from 1950 to 1980. At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. Since 1990, the number of tea restaurants serving bread has gradually decreased, so now only old-fashioned tea restaurants have their own baked egg tarts, and other tea restaurants order egg tarts from bread factories. Most bakeries serve egg tarts.

13. Egg

Eggs are a unique traditional street snack in Hong Kong. They are golden yellow and taste like cakes. Besides, half of them are empty. Take a bite, it tastes particularly elastic, crisp outside and tender inside. There is a similar food called egg cake in Taiwan Province Province.

Methods: Eggs, sugar, flour, light milk, etc. Stir into egg liquid and pour it between two special honeycomb iron templates. Traditionally, it is baked on charcoal fire, but in recent years, in order to save cost and safety, most of them will switch to electric stove.