What are the specialties in your hometown?

My hometown is in Heilongjiang, which is located in the northernmost part of China. It is the highest latitude province in China. It was once called "Great Northern Wilderness", but now, it has changed a lot. In this magical land, there are ups and downs of large and small Xing 'an Mountains; Thousands of miles away, fertile land, Songnen Plain; There are magnificent waters of Heilongjiang, Wusuli, Songhua River and Nenjiang River; There are scenic Jingbo Lake and Wudalianchi; There are also natural pastures with lush green grass, all of which outline a beautiful picture.

There are also many special foods in my hometown, such as Harbin beer, goose in iron pot, killing pork dishes, Harbin sausage, braised pork, roasted cold noodles, sauce bone, smoked chicken in Harbin, Wuchang rice, tripe with pine nuts, stewed mushrooms with chicken, frozen pears, frozen persimmons, mushroom girls and so on.

The most delicious food

When it comes to Northeast China, everyone will think of the ice and snow in winter, and you will also think of Northeast cuisine. Let's start with Northeast cuisine.

Shazhu cuisine

Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year.

In the past, killing pigs in rural areas was a major event. No matter which pig kills the pig, invite relatives and friends to eat pig-killing dishes at home. This custom still exists in the rural areas of northeast China.

At that time, people simply didn't have the conditions to pay attention to any ingredients and seasonings. They just cut the freshly slaughtered pork into large pieces and put it in the pot, add water and salt, then cut sauerkraut into it while cooking, and then pour the blood sausage into the pot to cook.

When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, a few together, a large basin of serving.

Black sauerkraut is a brand-new technological sauerkraut developed by my alma mater, Heilongjiang University, which gets rid of the traditional nitrite pickling.

All pickles are fermented by artificial inoculation mixed with direct lactic acid bacteria. No other additives, no nitrite, moderate taste, nutrition and health, subverting the stereotype of kimchi in Northeast China, and flexible and diverse eating methods.