northeast dish
VicentaLakin
As a classic beet, it's always been a lady's favorite, and it's what we call a “woman's dish” for co-workers' dinners and family meetings. A melon can make up for infirmity, strength, healthy stomachs and the effects of strong kidneys. It can lead to a long life without disease. It can also remediate, provide for blood, warm stomachs, etc. The melon contains a wealth of more than 10 trace elements, such as starch, food fibre and carrots, which are of high nutritional value and are described by nutritionists as the most nutritionally balanced health food. Most people think that eating a melon can make people fat instead of eating it. On the contrary, eating a melon not only does it not get fat, but it can lose weight, health and health. It's not so hard to do this at home with the skills of making sugar。
VicentaLakin
"Where we come from, it's called a pickle. Remember, when we were kids, we used to pick up a can of pickles before winter. The sour vegetables in the north are different from the sour ones in the south, which are fermented with large cabbage, bubbling, under the influence of the yogurt fungi, salty acid, soft tastes, bright colours, appetizers, sobering alcohol, not only to improve appetite, help digestion, but also to promote human absorption of iron. Today's sauerkraut is the most common food in the Northeast. It's also a common practice, with good sour cuisine gravy chubs, sour crumbs full of fragrance, soaky, very good mouths, and sour fragrance, so fat that you can eat it with a plate of garlic sauce, spicy sauerkraut, and very addictive. Like friends can try
VicentaLakin
Every spring comes home, and the sticky bean buns are one of the foods to be brought home. It's in the freezer and can go on for a month. The sticky bean buns are the symbol of the New Year in the Northeast, and the city's people rarely make them themselves. They're made by farmers, they're frozen and sold in the market. In the north-east, the shapes of the mucous bean are slightly different from the material used, and the Liao Ning area is usually fermented and fermented into red bean veal. It's bigger than Harbin's. In the years when there were no refrigerators, it was just outside, and the first night, if you wanted to eat, it would be indoorized. In addition to eating it directly with sugar or red sugar, it is also possible to flatten it, fry it with oil in the bottom pan, and eat it more naturally。
