Pot-wrapped meat, formerly known as pot-fried meat, is a famous northeast dish and one of the favorite northeast dishes of Bianxiao people. Pot meat was created by the famous chef Zheng Xingwen more than 100 years ago. The original shape of braised pork is called "burnt meat", which is salty and delicious. Later, Zheng Xingwen was changed into a sweet and sour dish, which made Harbin the origin of braised pork. At that time, Zheng Xingwen called this dish "pot-wrapped meat", which later evolved into today's "pot-wrapped meat". Pot-wrapped pork is sliced pork tenderloin, pickled, coated with starch, fried in a pot until golden brown, then stir-fried in a pot and thickened with sweet and sour. The cooked pot meat is golden in color and sweet and sour in taste.

2. The third line

Sanxian has this dish in many places, but Bian Xiao doesn't think it tastes as good as the northeast. Dishanxian is a traditional specialty dish in Northeast China, which belongs to cooking. The so-called three fresh plants refer to eggplant, potatoes and green peppers. Dishanxian is not only fresh and tender, but also the ingredients are pure natural and green. What is even better is that it covers a variety of ingredients and makes three ordinary vegetables into fresh and delicious dishes. Fresh in the Northeast Fresh in the Northeast is a home-cooked dish with braised pork.

3. Tiger dishes

Tiger dish is a delicious cold salad, and it is the most famous cold salad in Northeast China. According to legend, she is a daughter-in-law who can't cook or make a dish with random materials. My mother-in-law said that my daughter-in-law was named after a tiger. Tiger dishes are spicy and refreshing, full of color and flavor. The ingredients are green onions, cucumbers, parsley and peppers. Tiger dishes are rich in nutrition, unique in taste, refreshing and appetizing. Eating tiger food in summer is a unique flavor in Northeast China.

4. kill pig dishes

Pig-killing dish, which originated in the northeast countryside, is a stew for killing pigs every year near the end of the year. Killing pigs in rural areas is a major event. No matter which pig kills the pig, the family should invite relatives and friends to eat pig-killing dishes. This custom still remains in the rural areas of northeast China. Northeasters especially like to eat pig-killing dishes, which are eaten all year round in many places in Northeast China, forming a major feature of the Northeast diet.

In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the freshly slaughtered pig blood into large pieces, cook it, cut it into large pieces and put it in a pot, then add sauerkraut or some pork while cooking, and add water and seasoning to make it.

5. Stewed vermicelli with pork

Pork stewed vermicelli can be said to be a dish known to people who know the Northeast, and it is one of the representatives of Northeast cuisine. It is an out-and-out northeast flavor dish, which is deeply loved by people in the north and south. Pork stewed vermicelli is the first stew in the "four great stews in Northeast China". Taking fresh pork with large pieces of vermicelli and stewing it over high fire, not only the meat is delicious, the vermicelli is smooth and refreshing, but also the soup in the stewed pork vermicelli can be mixed with white rice, which is simply a delicious enjoyment.