1, braised pork is a flavor dish in Northeast China, that is, sliced pork tenderloin, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in a pot. This dish is golden in color and tastes sweet and sour.
2. Majia steamed dumpling is a special Hui snack in Shenyang, which was created by Ma Chun in 1796. Boiled water is used to scald noodles, and rice flour is used as powder. Choose the ground beef with waist pit, purple cover and trident as stuffing, add seasoning and stew with water, and leave big tassels when you pinch the stuffing. It has the characteristics of bright skin, gluten, loose stuffing and mellow taste. Soft gluten, loose stuffing and good wine flavor. Its shape is like a blooming peony, which makes people drool.
3. Bacon pie is the traditional name of Han nationality in Jilin Province. The main raw materials are fresh pork. This kind of food is characterized by fat but not greasy bacon, thin but not firewood, strong fragrance and red color. The pie is yellow and fragrant, and the layers are soft inside and crisp outside.