northeast dish
VicentaLakin
It's easier to use it for taste. As native-born Northeasters, there is a deep attachment to the traditional northeast dish of “chicky mushrooms”. Every summer and autumn, the wild mushrooms, which pick a thin umbrella, are dried and preserved. By the winter, we'll have dried mushroom hair, together with chicken and powder, and the little fire will produce a nice, fragrance soup. In the low temperature of 20 or 30 degrees outside the house, the house is warm as spring, and the family sits together, having soup, eating meat, and fresh mushrooms, and talks about the fun and the warmth of their surroundings。
VicentaLakin
In our north, almost all of us have had muscular bean buns, memories of childhood. It's when Mom and Dad are busy throwing rice in the kitchen, and the winter in the north is a natural large refrigerator, which takes more than 20 to 30 degrees, and takes at least three months, which means that things can be frozen for three months. As soon as the northern countryside enter the winter, they make their own corn, rice, bubbles in the casks, grind water into rice paste, and control water in a gauze bag, and when they don't stick their hands, they form equal groups and place it in a warehouse where food is stored; and freeze it on the table. The next day, Mom's gonna put frozen rice noodles and corn noodles in a clean tank, covered in a lid, and bring them in when she wants to eat! You can steam bean buns, you can roll ass, you can swirl, you can fry! The first time I've ever had a sticky bean bag, it's a frozen rice noodle from a family in the country. It's very heart attack, but it's as good as before
