Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. Among them, pig spine is the most popular, because it tastes softest after stewing, and it is more interesting to chew. Sauced bone is rich in taste, fat but not greasy, and has a long aftertaste.

2, pot meat

Braised pork is a famous dish in Northeast China, which was improved by Zheng Xingwen, the chef of Xue Ying, Yindu, Daotai County, Harbin, during Guangxu period. Pot meat is to suit the tastes of foreign guests. Pot-wrapped meat turned the original salty and delicious "fried pork strips" into sweet and sour dishes, with golden color, sweet and sour taste. Sweet and sour taste, crisp outside and tender inside.

3, Changchun sauce meat

This dish is one of the representative features of Changchun cuisine. Belongs to the northeast cuisine, with pork belly as the main material. The essence of this dish shows its unique sauce, and it is very particular about the taste of sauce. Later, it was made of fine spices. Its meat is fresh and tender, with the characteristics of fat but not greasy, and lean meat is not firewood. At the same time, it is shiny and delicious.

Step 4 make a cake

The main material for making cakes is glutinous rice. Beat the glutinous rice when it is cooked. When eating, cut the dumplings into pieces and dip them in bean powder or sugar and honey. It tastes fragrant and soft, and it tastes sweet.

5.bacon pie

The crust of bacon pie is golden in color, shaped like a full moon, soft outside and burnt inside, burnt but not hard, soft but not sticky. It is characterized by brown-red bacon skin, fat but not greasy, thin but not firewood, and a long aftertaste.

6, white meat sauerkraut blood sausage

Pork and blood sausage are mellow and rich, white meat is fat but not greasy, blood sausage melts in the mouth, and sauerkraut tastes sour and greasy, so the whole dish is rich and solid, quite informative and very tasty. New year's dishes are rich in flavor and mellow in taste.

7, full clear eight bowls

The eight bowls of Manchu are composed of eight kinds of dishes, such as stir-fried small tofu with cabbage, stewed shrimp and tofu eggs, braised pork hands, roasted frog, coprinus comatus powder, stewed meat, imperial Toona sinensis and Amazun meat.

8. Yi Xue red bean paste

Yi Xue red bean paste has a history of 100 years. Its main raw materials are red beans, eggs, sugar and so on. It is round and white in color, so it is named after sprinkling white sugar before eating. It is made by a loose frying cooking method.