Because it is a specialty of Northeast China, and it is quite distinctive, it conforms to the taste of Northeast people and tastes particularly good. Northeast pork stewed vermicelli is delicious and has high nutritional value. Xue Guiren's ancestral home is in Sichuan, and he likes Sichuan food in the Tang Dynasty very much. After Xue Guiren was sent to the Northeast by the government, he also brought Sichuan cuisine to the Northeast and developed it into Northeast cuisine according to the local style: Northeast cuisine-Northeast cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces. It is also a famous local dish with a long history and rich characteristics in China. Known throughout the country since ancient times, it is deeply loved by people in the north and south.

This kind of vermicelli is not potato (sweet potato) vermicelli in Jianghuai area, nor mung bean vermicelli represented by Longkou area in Shandong Province, but potato powder in the east and west, which is mainly rich in potatoes. The production method of soil powder is to grind potatoes into pulp, then filter, accelerate the pot, package, mix with rice flour, weigh the spoon, leak the powder into a pot of boiling water, and then take it out to dry.

There are flour mills everywhere in the northeast. In autumn and winter, in remote villages, white fields are called mills. The flour mill mainly processes potatoes into flour and stores "dry powder" for long-term use.

Vermicelli is a delicacy that people in Northeast China can't live without, especially the pork stewed with vermicelli tastes particularly fragrant. Because the broth plays a role in it, all the flavors are stewed with flour, and the taste is endless after a bite. Especially in tourist areas, tourists who are tired of playing in their own residences and eating pork stewed vermicelli will try their best to make it return to a difficult journey.

Stewed pork vermicelli had better use dry powder strips. Why use dry powder strips? Soaking vermicelli starts with water. After the dry powder strips are put into the soup, the soup and pork belly oil are slowly immersed in the vermicelli. Vermicelli tastes like pork and pork tastes like vermicelli.

Although this dish is very popular, it pays great attention to the choice of ingredients, temperature and color. For example, it is best to choose local bagged pigs. This kind of pig skin is thin and tender, and can be eaten for about 6 months. When choosing fans, you should also choose potato powder in the northeast. You should also decide the production time of the fan according to its width and thickness. If you master it well, then this dish can be regarded as a better pork vermicelli stew. The earliest stewed pork vermicelli is not what it is now, but it was made when killing pigs. In the cold winter, everyone is preparing for the New Year. In many preparations for the Chinese New Year, one of the tasks is to kill pigs, which is called killing pigs. If you have money, kill the pig and eat it yourself. If you have no money, kill the pig and sell it, so that you can spend a year, leaving only a little meat and internal organs as food for the New Year.