Potatoes

VicentaLakin

Vegetables today are fast-growing products of scale, good-looking, big-headed, but without their taste. It's like the tomato omelet in this family, whether it's in winter or when it's on the market, it's hard to make the sweet taste of sour sweetness. One more taste of ketchup will make a great difference, not only to sour, sweet, but also to be more nutritious and comprehensive

Corn porridge

VicentaLakin

The porridge that prevents the cold has been added to the menus and vinegar. This porridge, it's been drinking since I remember. During the winter dinners, mothers used to cook a large pot, and the whole family had to drink lots of bowls, sour ones, with vegetables, peanuts, soybeans, tofu and, occasionally, meat. My brother and I used to argue about who had soybean peanuts in their bowls and drink them fast, and think about it, there was really little cold. When the porridge is finished, it's often sweaty and the cold is dispersed。

Soy sauce

VicentaLakin

A very simple way to make fish, made from Korean soy sauce, without early pickling, without frying, with ease to eat fish with strong soy sauce。

Sour pork dumplings

VicentaLakin

It's winter, and every year it smells like winter, and supermarkets and dumpling shops are queuing to buy dumplings and eat dumplings. Yesterday, the media also reported that a dumpling shop sells more than one ton of dumplings a day, and it is clear that the winter can be as deep as human hearts. The practice of eating dog meat in winter is said to have started in Han. It has been said that Han Goo Zu Liu Bang ate the dog roast from winter to the day, and found the taste particularly plentiful. From then on, the practice of winter to dog eating has developed in civil society. In winter and this day, people are eating dog meat, lamb and all kinds of food to feed, in order to have a good omen for the coming year. There's also a legend that colds your ears until winter

Cracker

VicentaLakin

A 100-year-old purified dish, Beijing Tunzhou has a Chinese restaurant called Tungzhou, which is a small building that tastes sour and delicious。

Beef pasta soup

VicentaLakin

When I was a kid with noodles, dinner was usually full of buns and potatoes or fried cabbage or noodles, there was little meat in the soup and it was good, two bowls, especially in autumn, and a few days of fatness. "How can you not say that my face is as big as a tank?" No more eating!" Oh, Mom used to tell the joke. It's still not a finished picture

Sour pork pie

VicentaLakin

Daily breakfast is the saddest thing I have, and breakfast is healthy and nutritious. And my family rarely repeats its weekly breakfast. It's my breakfast habit. That makes me think about changing things. I used to make some soy milk tea and corn congee for breakfast, and so on, and the main food was pasta, the best planners, all kinds of pies, onion-egg pies, and croissants, and so on. My family has no habit of having breakfast outside, especially in the winter, when it is freezing early for my daughter to attend school, when the winter is very bright, often after 9 p.m., when the daughter has to go out to school at more than 8 p.m., when the breakfast shop is often open, when I have to make breakfast for my daughter early in the morning, and when my daughter understands my hard work, never picks food, never bothers me at school, and is an excellent student every year. The sour pork pie was inspired by that sour dumpling, which I thought could be made, with dumplings, which were much easier to make, and the pie that was made out was popular, and the daughter ate two of them, which was delicious。

Jealousy fish chops

VicentaLakin

It's a combination of Chinese and western foods, which you can't taste!

The radish

VicentaLakin

Pork

VicentaLakin

The casserole is a famous north-east dish, and the usual dish is of a colour, aroma, a taste and a type, except for a “sound” — the sound that should be made of when chewing, which is a sign of freckle. This is Jung Xingwen, the founder of the restaurant in Harbin Dynasty and the first chief chef of the Department of Qijiang Dynasty, who adapted to the taste of foreign guests in the current year, converted the original salty “cracker” into a sour-sweet dish, which created the first food in Harbin. Zheng Xingwen called it "cooked meat" as he did in the kitchen, and probably the foreigners had problems with their pronunciation when they ordered it, and now they call it "pot meat". It's been passed on for four generations. It's not only a good meal, it's also a culture, and it bears witness to the centuries of Harbin's history with its own experience