Top Ten Food List Pictures (What are the top ten foods in Harbin Food List? )

1, Dongpo Meat Dongpo Meat is contested in several provinces, because Dongpo Meat made by Sichuanese in Huangzhou is carried forward in Yangzhou.

Because Su Shi is from Meishan, Dongpo meat is also called Sichuan food.

Dongpo meat is red and bright in color, thin and tender, mellow in taste, thick in juice, sweet and soft but not greasy, and not greasy after eating for a long time.

Dongpo pork is made of pork belly, fat but not greasy, thin but not firewood, and it melts in the mouth. It is a rare non-spicy food in Sichuan.

2. Dongpo Tofu According to legend, when Su Shi was in Huangzhou, he was financially strapped. Dongpo, as a gourmet, studies vegetarian food, so he made this Dongpo tofu with Huangzhou tofu.

Wrap tofu with eggs and flour, add salt and make a paste. Then fry in the oil pan until golden brown. Take it out under oil control. Pour the oil into the pot, add mushrooms, bamboo shoots and seasonings, stir fry, add tofu and take it out.

Dongpo tofu has bright color, mellow taste, tender, smooth and refreshing taste, and is suitable for all ages.

3. Dongpo fish Su Shi loves to eat fish, so it is natural to start with fish. Dongpo fish is quite modern. After the carp is cleaned, it will be scratched on the back of the fish to ensure the taste.

Rub salt and cooking wine on the fish, marinate for a while, and stuff Chinese cabbage into the fish belly.

Heat oil in a hot pan, fry the fish until it is half cooked, add ginger, garlic, soy sauce, watercress and chopped green onion, and cook until the fish is cooked.

Dongpo fish is salty and delicious, and has a unique taste, which is widely praised all over the country.

4. Dongpo elbow Dongpo elbow is soft and rotten, with mellow taste and bright red color. Although it looks greasy, it never tires of eating. Sweet and soft, it melts in the mouth. The salty and sweet taste conquered the taste buds of diners.

Dongpo elbow is raked, but it is not rotten, and the salty taste is concentrated in the elbow.

Legend has it that Su Dongpo's wife did it. When cooking elbows at home, it takes too long to cook, and the elbows burn the pot. His wife added water to continue cooking. To cover up the paste, she added seasoning. I didn't expect the elbow to become soft and rotten, and it tasted better.

Dongpo bean jelly is unfamiliar to many people, because its popularity is not as high as that of previous dishes.

Dongpo bean jelly was made by Su Shi during his summer vacation in Fengxiang East Lake. Su Shi wanted to eat some cool food, so he asked his servant to grind lentils into powder and cook them into paste. When they were cool, they were cut into strips and mixed with salt, vinegar, soy sauce and pepper. It tastes cool and refreshing.

6. Dongpo Tang Dongpo lived in a temple for some time. Shi, how can a spiced mouth stand eating fast food every day? So I created Dongpo soup, but this soup is neither porridge nor soup, but a combination of the two.

Wash radish, kohlrabi and wild vegetables repeatedly to squeeze out water; Boil water with high fire, add rice and bean powder, cook rice until it is sticky, add vegetables, stir while cooking, and add some honey to the cooked vegetable soup, which tastes better.

1 Dongpo meat

Dongpo meat is contested in several provinces, because Dongpo meat made by Sichuan people in Huangzhou is carried forward in Yangzhou.

Because Su Shi is from Meishan, Dongpo meat is also called Sichuan food.

Dongpo meat is red and bright in color, thin and tender, mellow in taste, thick in juice, sweet and soft but not greasy, and not greasy after eating for a long time.

Dongpo pork is made of pork belly, fat but not greasy, thin but not firewood, and it melts in the mouth. It is a rare non-spicy food in Sichuan.

2. Dongpo tofu

According to legend, when Su Shi was in Huangzhou, he was financially strapped. Dongpo, as a gourmet, studies vegetarian food, so he made this Dongpo tofu with Huangzhou tofu.

Wrap tofu with eggs and flour, add salt and make a paste. Then fry in the oil pan until golden brown. Take it out under oil control. Pour the oil into the pot, add mushrooms, bamboo shoots and seasonings, stir fry, add tofu and take it out.

Dongpo tofu has bright color, mellow taste, tender, smooth and refreshing taste, and is suitable for all ages.

3. Dongpo fish

Su Shi loves fish, so it is natural to start with fish. Dongpo fish is quite modern. After the carp is washed, cut a few holes in the back of the fish to ensure the taste.

Rub salt and cooking wine on the fish, marinate for a while, and stuff Chinese cabbage into the fish belly.

Heat oil in a hot pan, fry the fish until it is half cooked, add ginger, garlic, soy sauce, watercress and chopped green onion, and cook until the fish is cooked.

Dongpo fish is salty and delicious, and has a unique taste, which is widely praised all over the country.

4. Dongpo elbow

Dongpo elbow is soft and rotten, with rich and mellow taste and bright red color. Although it looks greasy, it never tires of eating. Take a bite, it's sweet and soft, and it melts in your mouth. The salty and sweet taste conquered the taste buds of diners.

Dongpo elbow is raked, but it is not rotten, and the salty taste is concentrated in the elbow.

Legend has it that Su Dongpo's wife did it. When cooking elbows at home, it takes too long to cook, and the elbows burn the pot. His wife added water to continue cooking. To cover up the paste, she added seasoning. I didn't expect the elbow to become soft and rotten, and it tasted better.

5. Dongpo bean jelly

Many people are not familiar with this dish, because its popularity is not as high as the previous dishes.

Dongpo bean jelly was made by Su Shi during his summer vacation in Fengxiang East Lake. Su Shi wanted to eat some cool food, so he asked his servant to grind lentils into powder and cook them into paste. When they were cool, they were cut into strips and mixed with salt, vinegar, soy sauce and pepper. It tastes cool and refreshing.

6. Dongpo Soup

Dongpo lived in a temple for some time when he was demoted. How can you stand eating vegetarian food every day with a hot mouth? So I created Dongpo soup, but this soup is neither porridge nor soup, but a combination of the two.

Wash radish, kohlrabi and wild vegetables repeatedly to squeeze out water; Boil water with high fire, add rice and bean powder, cook rice until it is sticky, add vegetables, stir while cooking, and add some honey to the cooked vegetable soup, which tastes better.