Sourfish

Today in China, fish symbolized stability, festivities and prosperity, and people preferred fish as an expression of good wishes, for example, over the years and over the years. For the spring festival, more than a year ago, the food of fish is indispensable, and today we share three classic Chinese fish practices, which taste beautiful, and are very nutritious and well conceived。

Northeast yogurt

The sour and sour in the northeast are very different from the sour in the south, with little bones, plenty of meat, and crumbs in there for a longer time, and the bone marrow and grease in it are released and smelly。

A duck blood fan

Cream peppers, scrawny sauce

A boiled sashimi

The salsa fish in the supermarket are in motion, less than $10 a pound, and they bought a big bowl of $16. The basalt is stubble-free, meat-rich and nutritious. It costs $68 for a bowl at a restaurant and does not exceed $30 per person. It's good for the old and the young。

Red sauerkraut

One of the favorite foods in the Northeast, their own pickled sour vegetables, with a cuisine stew with hot sour sauce with rice, is as simple as happiness。

Powdered tofu

Tartar ducks

THE TARTAR DUCK IS A COMMON FOOD FOR THE APPETIZER. TASTES SPICY AND SALTY. NUTRITION ALSO ENRICHES THE FATTY ACIDS IN DUCK MEAT WITH LOW MELTING POINTS AND EASY TO DIGEST. VITAMIN B AND VITAMIN E, WHICH CONTAIN MORE THAN OTHER MEATS, ARE EFFECTIVE AGAINST FOOT ANEURYSM, NEURITIS AND MULTIPLE INFLAMMATIONS, AS WELL AS AGAINST AGEING. THE DUCK MEAT CONTAINS A WEALTH OF TOBACCO ACID, WHICH IS ONE OF TWO IMPORTANT ENZYMES IN THE HUMAN BODY AND PROTECTS PEOPLE WITH HEART DISEASES SUCH AS MYOCARDIAL INFARCTION。

Sour beef

Sour stew

She makes sour with mustard leaves and mustard creeps, first she picks out the mustard leaves and the unbittered rods, then digs the mud pits on her mustard raspberry, takes her roots and washes them with water, then cuts the leaves into small pieces with a knife, wipes the mustard abrasives with a sheet of grafts, so that they are mixed, one layer of stubbles in a big tub, then crushes a large stone on the top of the dish, immerses it with raw water, seals it up, fermentes it in a cold environment, and in 30 days it is done. If you catch the cooling, you'll have to take the sour vegetables out of the jar through ice. This method is called pickled。