Full List of Shuangyashan Snacks _ Introduction to Shuangyashan Specialties Food

Editor: Chinese Food Network Mobile site

Duan Ya City is located in the northeastern part of Heilongjiang Province, facing Russia across the Ussuri River.Duan Ya Coal Mine is one of the top 10 large coal mines in China, with coal reserves ranking first in Heilongjiang Province.

FeaturesSnacksIncluding:Braised Fishwith Vinegar and ChiliRadishand Lotus Root, Chicken Slices, Fried Mushrooms,Pork BellyBraisedEggplantand Potatoesand Tender PorkSmoked MeatChinese Cabbageand Braised Pork Knuckle, Five Spice SauceRoasted Goat Meatand SauceChicken FeetandBone MarrowBraised with OilGreen BeansandTomatoesStewedBeefand SoftFried Fishwith Sauce and Fried Marrow, Crystal Salmon, Meat Slices with Mushrooms,Wood Ear Mushroomsand Yamand Northeastern Mixed Stew, Ravo River Sour Cabbage and Duck, Northeastern Large Bone.

Fried Marrow

Introduction

Fried Marrow is a characteristic dish of Northeast China.

Recipe

Main Ingredients: PigSpine

Auxiliary Ingredients:Gingerand Green Onion (Japanese Green Onion or Large Onion), Spices,Star Aniseand Cinnamon,Fennel, Bay Leaf, Sugar, Shaoxing Wine,Vinegarand Oil, Salt.Operation: 1. Boil water in a pot, blanch the spine in boiling water, then add a little vinegar, cover and cook for 3 minutes.

Remove the bones.2. Add a small amount of oil to the pot, heat the oil to 60%, then stir the sugar constantly. When the sugar turns black and smokes, immediately add a large amount of water.3. After boiling the water, you can add ginger (peeled, cut into pieces, and pat, remember to slice), green onion (cut into segments, pat), spices, star anise, cinnamon, fennel, bay leaf, sugar, Shaoxing wine, vinegar, and oil.Add the spine after boiling.Then add appropriate amount of Shaoxing wine and salt.4. After boiling, cook for 30 minutes at low heat for 5 minutes, turn off the heat and simmer for 5 minutes.Take out the finished dish.Northeastern Mixed Stew

Introduction

Northeastern Mixed Stew is also known as "Big Mix", which is to cook beans, potatoes, eggplant,

Bell Peppersand Tomatoes, Wood Ear Mushrooms, and bone marrow together, cooked until done.Northeastern Mixed Stew is easy to cook, with both meat and vegetables, nutritious and delicious, a common Northeasternhome-cooked dish.and is also one of the favorite dishes that Northeastern people eat during the New Year.Recipe

1. Tear the eggplant into small pieces,

and cut the green beans into segments, cut the tomatoes into small pieces.Remove the seeds and skin from the chili peppers and cut into small pieces, and cut the large cabbage into rhombus shape.Prepare the wide noodles.2. In the pot, leave 250g of oil to heat to 50%, first put the eggplant into the oil to soften, then remove and drain, and then fry the green beans until soft, then remove and drain.3. In the pot, add a small amount of oil, sauté with shallots and ginger until fragrant, then add,soy sauce

Salt,

chicken powder, and chicken broth, then addbraised porkand bring to a boil, then add eggplant, green beans, large cabbage, and wide noodles and cook for 15 minutes, then add tomatoes and bell peppers and cook for 5 minutes, and you can just drizzle with sesame oil when out of the pot!Sour Cabbage and DuckIntroductionSour Cabbage and Duck is a famous local specialty dish in Ravo River County.Recipe

Ingredients: 1 whole duck about 750g, 250g of pickled carrots, 100g of green onions, ginger slices, Shaoxing wine, salt,

white pepper

and star anise, all to taste.

Operation: 1. Wash and clean the duck, cut into appropriate pieces, and blanch in boiling water, then wash

blood；Wash and cut the pickled carrots into appropriate pieces.

2. Set the pot to high heat, stir-fry the green onions and ginger until fragrant, then add the pickled carrots, and pour in Shaoxing wine, star anise, and then use ahigh heatto boil, then turn down the heat to medium heat and keepthe soupat a low simmer for about 1.5 hours.3. After the duck is cooked, remove the green onions and ginger, add salt to taste.Note: Use mother duck to make this dish, the soup is clear, delicious, salty and sour,the duck meatis tender and juicy.Homemade pickled vegetables are often made too sour when there is no time to eat, using this pickled carrot is better than fresh pickled carrots.If you make it withmicrowaveAfter adding the soup, put it in a microwave container, first use high heat for 10 minutes, then use medium heat for 50 minutes.Soft Fried FishIntroductionSoft Fried Fish is a traditional Chinese dish from Northeast China, which belongs toPrepare, after boiling, transfer to a microwave-safe container. First, heat on high for 10 minutes, then on medium for 50 minutes.

Soft-fried fish

Introduction

Soft-fried fish is a traditional Han Chinese dish from Northeast China, belonging toNortheast cuisine.Slice the fish into three-layer thick pieces, then cut into two-inch long, three-inch square pieces, place in a bowl, add chopped scallions, chopped ginger, Shaojiang (Chinese rice wine),Salt.MSG (monosodium glutamate)fragrant oil, marinate.Take fermented old dough and put it in a bowl, add water to make a dough, add dryflour, add a small amount of water to stir into a viscous dough, put it in a 30℃ environment to ferment.When the dough is fermented, add edible alkaline agent, then stir in plant oil.Heat up the oil in a pot, cook over low heat until 50% hot, take out the marinated fish pieces one by one, dip in the fermented dough, and fry in the oil, when the fish dough is heated and turns golden yellow, take it out, drain the oil, don't remove the fish skin, place it in a plate and serve.

Making method

Ingredients: 150g of clean fish meat, 15g of chopped scallions and ginger, 10ml of Shaojiang, 2g of fine salt, 3g of MSG and fragrant oil, 50g of old dough, 100g of dry flour.

Operation: 1. Slice the fish into three-layer thick pieces, then cut into two-inch long, three-inch square pieces, place in a bowl, add chopped scallions, chopped ginger, Shaojiang, fine salt, MSG and fragrant oil, marinate.2. Take the old dough and put it in a bowl, add water to make a dough, add dry flour, add a small amount of water to stir into a viscous dough, put it in a 30℃ environment to ferment.When the dough is fermented, add a small amount of alkaline agent, then addpeanutsoil to mix.3. Placelardin a frying pan, cook over low heat until 50% hot, take out the marinated fish pieces one by one, dip in the fermented dough, and fry in the oil, when the fish dough is heated and turns golden yellow, take it out, drain the oil, don't remove the fish skin, place it in a plate and serve.

Braised pork knuckle

Introduction

Braised pork knuckle, braised pork knuckle is a local dish in Northeast China, which is a must-have dish in winter.Main Ingredientsare pork knuckle, and the main cooking method is braising.The finished product is soft and tender, with dark red color, clear soup and fresh taste. When eating, dip it with longchang (a type of vinegar), which has a rich aroma.

Making method

Main ingredients: 1000g of pork knuckle.

Auxiliary ingredients: 2000g of lard (75g), 50g of soy sauce, 75g of rice wine, 1.5g of salt, a small amount of scallions, ginger and five-spice powder, 15g of cornstarch, 10g of sugar, appropriate amount of soup.Green garlicand a small amount of

leek

1. Choose fresh, thinly-skinned fish with small pores, remove the bones, and shape into a roundMaking method:1. Select fresh pork knuckle with thin skin and small pores, remove the bone, shape it into a round

peach

shape.

2. Place the pork knuckle with the skin facing upwards, put it in a five-spice pot to heat up, cook until half cooked, then take it out.3. Heat the oil in a pot, fry the pork knuckle with the skin facing down, until golden yellow, keep stirring to prevent sticking.4. Take out the fried pork knuckle, put it in a bowl, add scallions and ginger, add a little water, and pour it into the bowl, steam it.

5. Take out the steamed pork knuckle, place it in a large plate, drain the soup, add rice wine, MSG, and adjust the color. Then, thicken with cornstarch, sprinkle with chopped green garlic, and pour in fragrant oil to finish.

Sour cabbage and white meat

Introduction

Sour cabbage and white meat is a local dish in Northeast China, which is a must-have dish in winter.The making method is very simple, the soup is rich, and the meat has the aroma of sour cabbage.The meat is tender and juicy, and it doesn't stick to the mouth. When eating, you can add a plate of garlic sauce to dip the meat.The sour cabbage absorbs the aroma of the meat, and the texture is crisp and juicy.

Making method

Ingredients: 500g of pork loin, 200g of sour cabbage, 20g of fine powder, 10g of dried shrimp.Seasonings: 10g of fine salt, 2g of MSG,leekand 2g oftofumilk.

Making method:

(1). Scrape the skin of the pork loin clean, cook it, then cut it into four-inch long thin slices.Cut the sour cabbage into fine strips, wash and drain.Soak dried shrimp and fine powder.（2). Boil the pork broth, remove the foam, add sour cabbage, dried shrimp and pork slices, cook for three minutes, then add fine powder and MSG, and simmer for a few minutes.Serve with sour garlic sauce and leek sauce.

Five-spice and lamb

Introduction

Five-spice and lamb is a traditional Han nationality dish, mainly produced in Hebei and Shandong.There are many ways to eat lamb, and this has formed a folk craft, such as: Guangrao lamb, Baoding lamb bread, Shangdao preserved lamb, and Gao Tang five-spice lamb. Five-spice and lamb has a history of over two hundred years.

Nutritional value:

The nutritional value of lamb is very high. People say that lamb is as good as dragon meat and donkey meat.People of ancient times compared lamb to dragon meat, not only praising the tender and delicious meat of lamb, but also valuing its nutritional value and health benefits.Lamb contains a high proportion ofproteinand fat. 100g of lamb contains 27g of protein and 13.5g of fat. It is a typical high-protein, low-fat food. In addition, it also contains animal collagen, bone glue and protein, as well as calcium, sulfur and other essential amino acids.Compared to beef andporklamb has a higher protein content and lower fat content, which is a typical high-protein, low-fat food. In addition, it also contains animal collagen, bone glue and protein, as well as calcium, sulfur and other essential amino acids.

Lamb is also rich in essential amino acids.According to research, the nutritional value of lamb is higher than that of beef and pork.Lamb is more digestible than beef.Lamb can be eaten at any age.Lamb has a higher iron content than beef.

Lamb is easier to digest than beef.