, also known as Oil City and City of Hundred Lakes, is a county-level city under the administration of Heilongjiang Province, located in the south-west of Heilongjiang Province, and is renowned as the "Natural City of Hundred Lakes and Green Oil City".

FamousSnacksIncluding: ZhaozhouSour Carp|Sticky RiceCabbage|Dotong Pork Intestine,PersimmonBlanched Vegetables, BraisedDeer Meat|Fried Chicken, Pork Knuckle, Braised Pork in Clay Pot,Duck|Pot DishesDuck Head|SoupCorn|SteamedCake.Green BeanSoup.

Braised Deer Meat

Introduction

Characteristics:

Deer meat is a high-quality wild meat, with tender meat and delicious taste,Lean meatabundant, with few connective tissues, suitable for cooking a variety of dishes.

Cooking method

Ingredients:

500g deer meat, 25g lychee slices,green onions，soy sauce,Sha wine,salt,，sugar,，MSG,，black pepper,water, scallions, ginger,water chestnuts, oil,chicken brothsesame oil, appropriate amount.，Operation:1. Wash the deer meat, cut into pieces;

cut lychee slices into pieces;

cut green onions into segments.2. Place vegetable oil in the wok, when heated, put the deer meat into the wok and fry until it turns red, then take it out.3. Place vegetable oil in the wok, fry scallions and ginger, add soy sauce, black pepper water, salt, Sha wine, sugar, MSG and chicken broth, then add the deer meat, cook until boiling, then braise over low heat until the meat is tender, then boil over high heat, thicken with cornstarch, drizzle with sesame oil and sprinkle with green onions.Zhaozhou Sour CarpIntroduction

Zhaozhou Sour Carp is a local delicacy in Zhaozhou.

Cooking method

Main ingredients:

Carp

1 piece (about 1000g), 250g pickled sour vegetables.Auxiliary ingredients:Eggs

1, mixed oil 40g, soup 1250g, salt 4g, MSG 3g, pepper 4g, Sha wine 15g, pickledChilipowder 25g, black pepper10 grains, ginger 3g, garlic 7g.Features: tender and juicy, promotes digestion and improves appetite, and enhances alcohol.

Operation:

1. Remove scales, gills, and gut the carp, then wash it, cut two pieces of fish meat, and cut the head into pieces.

Cut pickled sour vegetables into segments.

2. Place the wok on the fire, add a small amount of oil and heat it, then add the black pepper, ginger and garlic to fry out the aroma, then pour in the pickled sour vegetables to stir-fry, add soup to boil, add the head and bones, and cook over high heat.RemoveSoupfoam, add Sha wine to remove fishy smell.

Then add salt, pepper and MSG.3. Cut the carp meat into 0.3cm thin slices, add salt, Sha wine, MSG and egg white to mix evenly, so that the fish slices are coated with a layer of egg slurry.4. After the soup in the pot is cooked, shake the fish slices into the pot.Use another pot to heat oil, then pour in the fried chili powder to enhance the aroma, then add to the soup and cook for 1-2 minutes.Wait for the fish slices to be cooked, add MSG, and pour into a bowl.

Big Ding Chicken

IntroductionBig Ding Chicken is a local delicacy in Big Ding.Big Ding Chicken is a unique and delicious food.

It is made with unique processing, combined with various high-quality ingredients, and cooked with authentic old soup and unique techniques.

Features:

It is clear and fragrant, tender and juicy, and is a typical combination of black and green foods.It has low fat, low cholesterol, and is very healthy.

Cooking method

Chicken is marinated with several medicinal ingredients and seasonings, then fried and cooked.

The meat is tender and juicy, with a rich aroma, and it is fully cooked.

Big Ding Chicken is made by frying tender chicken to a golden color, then steaming it with soy sauce, ginger, cloves, cardamom, white bark, and honey.CatfishSoup

Introduction

Catfish soup is a local specialty in Northeast China.Cooking methodIngredients: main ingredients: 600g catfish, 500g tofu.Auxiliary ingredients: green onions 15g.Seasoning: 50g beer,

star anise3g, dried tangerine peel 3g, salt 3g,chicken powder

3g, MSG 2g, green onion 10g, ginger 10g.

Features of catfish soup: milky white soup, with a delicious salty and fresh flavor, and rich in nutrients.

Cooking method: 1. Wash the catfish, gut and blanch in boiling water, then cut into 6cm segments and blanch in boiling water. Then put the catfish and tofu into a clay pot, add all seasonings except MSG, and cook over high heat.

3. After cooking, pick out the green onions, ginger, star anise and dried tangerine peel, add MSG, and sprinkle with green onions.Health tips: It is a good dish for breastfeeding mothers.

Duck with Sour VegetablesIntroductionDuck with Sour Vegetables, also known as "Iron Pot Duck", is a delicious Han ethnic dish.This dish is made by blanching, stir-frying, and stewing duck meat with sour vegetables in a clay pot.It is a local Northeast dish.Features:

Although the shape is slightly rough, it is flavorful, with a combination of flavors, and is both sweet and savory.The duck meat is tender and juicy, the sour vegetables are fresh and fragrant, and the soup is rich and flavorful.It is especially suitable for eating in winter.Cooking methodMain ingredients: duck, sour vegetables, green onions, salt,pig fat, chicken powder,

chicken broth, edible oil, black pepper,

making method: 1. Chop the green onions, cut the sour vegetables into strips, and cut the green onions into segments;

2. Cut the duck into pieces, wash it, and blanch it in boiling water;3. Place the duck in a wok, add a little oil and heat it, then add black pepper, ginger and garlic to fry out the aroma, then pour in the sour vegetables and stir-fry, add soup to boil, add the duck and bones, and cook over high heat for 10 minutes. Then, take it out and put it in a bowl. Sprinkle with green onions.Duck meatmade by slow-cooking stir-fried sauerkraut strips in a cast iron pot.Northeast cuisine.Dish.

Characteristics:

Although the appearance is somewhat rough, it has rich colors, flavors, and tastes, with a balance of sweet and salty.The duck meat is crispy, tender, and flavorful, and the sauerkraut is fresh and flavorful. The sauce is rich and thick.Especially suitable for winter.

Method:

Main ingredients:

Duck, sauerkraut, garlic, green onions, salt,Lard,Chicken broth,Cooking oil, Sichuan peppercorns, star anise, soy sauce.Method:

1 Chop garlic, cut sauerkraut into strips, and cut green onions into segments;

2 Wash and cut the duck into pieces, blanch in boiling water, then set aside;

3 Heat a pot, add oil, and then add the duck pieces and stir-fry with chili peppers, Sichuan peppercorns, star anise, salt, chicken broth, and soy sauce until cooked;

4 Heat a pot, add lard, and then add chopped garlic to release its aroma, add sauerkraut strips, salt, and soy sauce, and stir-fry. Add the duck meat and a little high-quality broth, and simmer for 10 minutes. Then serve on a plate, garnished with green onions.

Mongolian roasted lamb leg

Introduction

Mongolian roasted lamb leg is a famous dish of the Mongolian people, which evolved from roasting a whole lamb.

It is said that the hunting and nomadic people living in the vast northern lands of China often roasted and ate whole hunted animals and whole lambs by the fire.People gradually found that the best part of a whole lamb was the lamb leg, so they often roasted the lamb leg.Roasting a lamb leg alone is faster than roasting a whole lamb, and it is also more flavorful and easier to eat. Therefore, the lamb leg gradually replaced the roasted whole lamb.Through long development, various ingredients and seasonings were gradually added during the roasting process, making it have a perfect combination of shape, color, flavor, and freshness. It is crispy, flavorful, with a crispy exterior and tender interior, and is praised by people as "smell it before you see it."

Over a long period of development, various ingredients and seasonings were gradually added during the roasting process of lamb legs, making the shape, color, taste, and freshness all perfect. The result is a beautiful, fragrant, crispy, tender, and non-greasy dish that people have praised as "you can smell it before you see it."