City of Qitaihe is one of the three major coal mining areas in China, and is a new city dominated by coal and wood processing industries.

FeaturesStreet foodIncluding: Snow stewTofu.BoneStewBeansMaha fish stewPork bellyScallion chicken, Tiancun roast, Hongzhong roast beans, Lao North Mountain roastBeefSkewers, Dongji fat clams, RenminCrabRiverSpicy chickenEast Garden sugarVinegarChicken skin, When DaoChicken giblets,PotatoStir-friedCake,EggplantandSteamed buns, a specialtyEelPot, etc.

Scallion chicken

Introduction

Scallion chicken, a traditional dish of Heilongjiang, with a rich red color and delicious flavor.

Method

Main ingredients: 1 chicken, auxiliary ingredients:Shiitake mushrooms,Winter bamboo shootsScallions,GingerSeasonings:Soy sauceRice wine, salt,Chicken powder,Water, starch

Cooking method: 1. Cut the chicken into pieces, 2. Place a pot on fire, pour in oil, wait for the oil to heat up, add scallions and ginger to fry out the aroma, then add a little soy sauce, then add shiitake mushrooms and winter bamboo shoots to stir-fry,3. Dip a little soy sauce on the chicken and fry it in the pot, then drain the excess oil, add fried shiitake mushrooms, winter bamboo shoots, rice wine, soy sauce, chicken powder, salt and an appropriate amount of water orsoup,highfire,boil for 30 minutes;4. Place the chicken in a bowl, add the remaining soup from the pot to water starch, a small amount ofscallion oil,mix well and pour onto the chicken, ready.Snow stew tofu

Introduction

The origin of Snow stew tofu: In the past, farmers pickled snow lotus and used it as a side dish, later farmers washed and removed the salt from the snow lotus, and cooked it with tofu (frozen tofu), which was found to have a unique and delicious flavor, and has been passed down.

Nutritional components and effects: Snow lotus contains a variety of amino acids and vitamins, and has the effects of appetizer, spleen strengthening, and digestion.Tofu contains richprotein,amino acids, soybean lecithin and plant estrogen, which can prevent osteoporosis, breast cancer and prostate cancer, and has the effect of loweringbloodfat, protect blood vessel cells, and prevent cardiovascular and cerebrovascular diseases, as well as beauty and slimming.Method

Main ingredients: Pickled

snow lotus(100g) tofu (200g) Seasonings:Pig oil(Refined) (30g)MSG(1g) Salt (3g) Green onion (5g) Ginger (3g)Seasonings:

Soy sauceRice wine, salt,Chicken powder,Water, starchCooking method: 1. Wash and chop the pickled snow lotus,

Cut the tofu into 1.5cm square blocks, put it in a boiling water pot to blanch, then take it out and cool in cold water, and drain the water.

2. Place the wok on the fire, add pig oil, heat and add green onions and ginger to sauté, then add pickled snow lotus to stir-fry, add tofu and add water to cover the tofu, add

Salt,in a pot, bring to a boil, then simmer over low heat for 5 minutes, until the tofu is cooked, when the soup is not much, add MSG, ready.Bone stew beansIntroductionBone stew beans is a home-cooked dish made of bone and beans, which belongs toNortheast cuisine, with salty and fresh flavor, and rich nutritional value.Bone stew beans is a classic dish of Northeast cuisine, with main ingredients of bone and beans.This dish is suitable for everyone, and is not greasy.It has rich nutritional value, which is suitable for children's physical development.Method

Ingredients: bone, beans, potatoes

Seasonings: green onion, ginger, garlic, rice wine,pepper.black pepper

Cooking method: 1. Chop green onions, ginger, and a little garlic.Cut beans into 3cm segments, and potatoes into long pieces.2. Place oil in a pot and heat, then stir-fry green onions, ginger, and garlic.3. Add bone and stir-fry until the meat is slightly firm, and the bones of the bone are exposed, then add a spoonful of sugar, a spoonful of old soy sauce (to color), a spoonful of rice wine, pepper, and 100ml of boiling hot water to cover the bone, then add beans and simmer over low heat for about 30 minutes.4. Turn off the fire, add green onions, and serve.

Maha fish stew five-flavor pork

Introduction

The origin of Maha fish stew five-flavor pork: In the past, fishermen found that clear stewed fish was light, and after addingpork, the flavor was more fragrant and delicious.Maha fish contains rich unsaturated fatty acids, which can effectively lower blood lipids and cholesterol, and prevent cardiovascular and cerebrovascular diseases, and has the effect of preventing senile dementia and preventing visual decline.Five-flavor pork contains rich protein and fatty acids, which has the semi-essential amino acid, which can improve iron deficiency anemia.Method

Seasonings: 50g

Carrots, 50g sugar, 25g soy sauce, 10g salt, 15g rice wine, 5g MSG, 10g green onion, 10g ginger, 2g pepper,Bay leaf1, cinnamon 1g, vegetable oil 50gCooking steps: 1. Cut the pork belly into cubes, and blanch it in boiling water, then drain and cool.3. Cut Maha fish (tuna) into long segments.

Carrots cut into small cubes.4. Place green onions, ginger, and a little pepper.Maha fish: Wash and marinate with salt, MSG, soy sauce, and rice wine for 5 hours, then deep fry until red.5. Place wok on medium heat, add 25g vegetable oil, heat and sauté,3. 25g sugar,7. Quickly add the blanched pork belly and sauté to color, then add 800ml of soup, add soy sauce, green onion, ginger, bay leaf, cinnamon, pepper, and a little salt, then add an appropriate amount of water orsoup,highheat,boil for 30 minutes;8. Remove the pork belly, green onions, ginger, and pepper.9. Add Maha fish and stew until cooked.Remove scallions, ginger, and Sichuan peppercorns from the cooked pork belly pieces.Add the Maha fish pieces and MSG, and simmer until cooked through.