1, pot meat
Pot-wrapped meat, formerly known as pot-wrapped meat, was created by Zheng Xingwen, the chef of Xue Ying, Yindu, Daotai County, Harbin during Guangxu period. After cooking, it is golden in color and sweet and sour in taste. In order to adapt to the tastes of foreign guests, pot-stewed pork has changed from salty and skillful "roast pork strips" to sweet and sour dishes. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pan, picked up, and then mixed and fried in a pan.
2, white meat and blood sausage
Sauerkraut with white meat and blood sausage is a traditional filial piety food of Manchu, which is widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing pigs. Its full name should be "Stewed white meat and blood sausage with sauerkraut".
3. Braised goose in pot
Goose stew in iron pot is one of the most famous stews in Northeast China. The stew pot has always been known by netizens for its full weight, rough style and rich taste. The main ingredient of this hard dish is goose.
4. Stewed mushrooms with chicken
It is a kind of bittern-making practice with the characteristics of northeast slip culture, which is deeply loved by local people.
5, liver tip
Fried liver tip is a famous dish, salty and delicious, and it tastes delicious. Is prepared from pig liver, auricularia auricula, day lily, green pepper, onion, ginger, garlic, soy sauce, sugar, starch, salt and vinegar.
Reference to the above content: Baidu Encyclopedia-Shenyang City