抚远十大美食？英文双语对照

东北十大特色美食排行榜，去东北，以下这些美食千万不可错过哦

锅包肉

锅包肉原名锅爆肉，光绪年间始创自哈尔滨道台府府尹杜学赢厨师郑兴文之手。成菜后，色泽金黄，口味酸甜。锅包肉用猪里脊肉和淀粉，经两遍油炸而成，一炸熟，二炸色，出锅时汁并着以香菜点缀。外观红白相间，肉质外焦里嫩，微酸微甜。

溜肉段

溜肉段，是东北地区的传统名菜，具有外酥里嫩，味香可口的特点。成品外酥里嫩、咸香可口，百姓饭桌上的家常菜。由溜肉段衍生出的锅包肉更是东北菜中的经典。

地三鲜

地三鲜是一道东北传统名菜，制作材料是三种地里时令新鲜的食材：茄子、土豆和青椒。它不仅在于鲜浓的味道、天然绿色的食材，更胜于它涵盖多种食材的营养，让三味非常普通的食材做成鲜爽无比的佳肴。咸鲜味美，老幼皆宜。但是，做这道菜肴时要尽量降低油的用量，以免对身体造成负担。

杀猪菜

杀猪菜，原本是东北农村每年接近年关杀年猪时所吃的一种炖菜。地道的“杀猪菜”，是由多种菜品组合成的系列菜的总称。杀猪菜在保持原风味的同时，其制法也有改进，口味丰富，几乎把猪身上所有部位都做成了菜。猪骨、头肉、手撕肉、五花肉、猪血肠、酸菜白肉还有“灯笼挂(全套猪下水)”。肉嫩汤鲜，肥而不腻，

熏肉大饼

东北熏肉大饼是一道菜肴，主要原料有面粉、熏肉，主要辅料/调料有水、海带、生菜、香菜等。这道食品其特点是熏肉肥而不腻，瘦而不柴，熏香浓，色泽红，大饼色黄清香，里软外酥层次多。

马家烧麦

马家烧麦的独到之处是用开水烫面，柔软筋道，用大米粉做补面，松散不粘，选用牛的三叉、紫盖、腰窝油等三个部位做馅，鲜嫩醇香。马家烧麦，是沈阳特殊风味的回民小吃。由于马家烧麦选料严格，制作精细，口味好，造型美观，所以深受群众欢迎。

沈阳回头

沈阳回头，是面粉揉好面团，用手将剂子按扁、擀平、抽薄、上馅，折叠成长方形再把两头包紧制成的清真食品，色泽金黄，口味鲜香。

老边饺子

先将肉馅煸炒，后用鸡汤或骨汤慢喂，使汤汁浸入馅体，使其膨胀、散落、水灵，增加鲜味。同时，按季节变化和人们口味爱好，配入应时蔬菜制成的菜馅。剂皮制作，也独具一格。用精粉掺入适量熟猪油开水烫拌和制。这样能使剂皮柔软、筋道、透明。老边饺子除蒸煮外，还可烘烤、煎炸。

烤冷面

早期所用冷面为普通冷面，制作工艺成熟后使用特制冷面，这种特制冷面比平常市面常见的冷面要薄、柔软，可直接食用。而铁板烤冷面可以添加鸡蛋、香肠、肉松、洋葱、香菜等，经过铁板的烘烤，涂上自己喜欢的酱料，松软可口酱香扑鼻，吃起来很劲道，非常受大众喜爱。

小鸡炖榛蘑

被晒干的榛蘑散发着浓浓的香气，在东北，榛蘑大多用在炖菜里，特别是与鸡肉搭配，更是美味浓郁。不需要什么烹饪技巧，也不需要加什么特别的调味料。只要将几种食材放到一起，开炖即可。千万别忘记准备米饭，一定会美味到抱着锅子吃都不为过。

铁锅炖大鹅

铁锅炖大鹅是东北名菜。北方人喜欢吃炖菜，所以铁锅炖大鹅也是东北人最喜欢吃的食物。需要选用传统的铁锅，无污染的农民家养鹅，辅以各种珍贵的中草药和上等调味料。色泽金黄，滋味纯正，肉烂脱骨，质地鲜嫩，香味不腻，回味无穷。

酱骨架

酱骨架是东北的一道传统名菜。根据主料的不同有酱脊骨、酱排骨、酱棒骨。酱香浓郁，色泽红润，口齿留香，骨香肉烂，鲜香不腻。啃起来很有快感，让人回味无穷，所以很受大众欢迎。

哈尔滨红肠

红肠是一种原产于俄罗斯、立陶宛等国，用猪肉、淀粉、大蒜等材料加工制作的香肠。因颜色火红得名。味道醇厚、鲜美。

冻梨

冻梨，又叫冻秋梨，是将普通白梨冰冻变成乌黑色，洗净之后，就能吃了。冻梨一般是由花盖梨、秋白梨、白梨、尖巴梨冰冻而成，食用时，将冻梨置凉水中浸泡，待化透后捞出可食。 冻梨的特点是口感绵密，解酒，助消化。

雪衣豆沙

雪衣豆沙属于吉菜（东北菜），已有百年历史，颇受游客欢迎。主要原料是红豆、鸡蛋、白糖等。形状园团，色泽洁白、吃前撒上白糖，故得此称。此菜香甜可口、独具风味。

Northeast pop chart of cate of 10 big characteristic, go northeast, these cate never are missed under

Boiler includes the pork

Boiler of original name of boiler bag pork explodes the flesh, between Guang Xunian only then achieve the hand that from government office of government office of Harbin talk station Yin Du learns to win chef Zheng Xingwen. After becoming dish, colour and lustre is golden, taste acid is sweet. Boiler wraps the flesh to use pig tenderloin flesh and starch, become via two deepfry, one blast is ripe, 2 blast are lubricious, give the juice when boiler and wear adorn with caraway. The exterior is red white alternate with, the flesh is qualitative outside Jiao Li is tender, small acid is small sweet.

Smooth flesh paragraph

Smooth flesh paragraph, it is the traditional name dish of northeast area, outside having crisp in tender, smell is sweet goluptious characteristic. Outside finished product crisp li of tender, Xianxiang is goluptious, the dish of the daily life of a family on common people dining table. The boiler bag meat that by smooth flesh Duan Yansheng gives is more northeast in dish classical.

The ground 3 delicacy

The ground 3 delicacy are dish of name of a northeast tradition, the material that make is the season in 3 cultivate land feeds capable person freshly: Aubergine, potato and green pepper. It depends on bright thick flavour, natural green not only feed capable person, more excel it to cover a variety of nutrition that feed capable person, the cate with the little clinking feel well of the make it that feed capable person that makes 3 flavour very common. Salty delicacy is delicious, old young all appropriate. But, oily dosage should be reduced as far as possible when making this cooked food, lest be opposite,the body creates a burden.

Kill pig dish

Kill pig dish, it is a kind of when when northeast country is close to the end of the year every year to kill year of hog, eat dish that stew originally. Pure " the dish that kill a hog " , it is the floorboard that tastes dish of group complex series by a variety of dish. The dish that kill a hog is in maintain primary local color while, its make a law also have improve, taste is rich, get on pig body almost all place make it dish. Flesh of pig bone, head, hand rips plain boiled pork of black pudding of the flesh, steaky pork, pig, pickled Chinese cabbage to still have " the lantern is hanged (complete set pig enters the water) " . Fleshy tender boiling water is fresh, fat and not be bored with,

Bacon flat bread

Northeast bacon flat bread is a dish, main raw material has flour, bacon, main complementary makings / condiment has water, kelp, lettuce, caraway to wait. This food its characteristic is bacon fat and not be bored with, thin and not bavin, fume sweet thick, colour and lustre is red, flat bread lubricious Huangqing is sweet, in soft outside short arrangement of ideas is much.

Home Ma a steamed dumping with the dough gathered at the top

The original part of Home Ma a steamed dumping with the dough gathered at the top is to use boiled water dough made with boiling water, soft muscle, make filling range with rice flour, do not stick loose, 3 place such as oil of nest of the trident, violet lid that chooses an ox, waist do stuffing, fresh and tender alcohol is sweet. Home Ma a steamed dumping with the dough gathered at the top, it is Shenyang the Huis of special gust is fastfood. As a result of Home Ma choosing of a steamed dumping with the dough gathered at the top expects strict, make careful, taste is good, modelling is beautiful, welcome so by masses.

Shenyang turns round

Shenyang turns round, it is flour kneads good dough, with hand general agent child make the same score by flat, roll, smoke thin, on stuffing, the Islamic provision that fold growing square makes bicephalous package closely again, colour and lustre is golden, taste delicacy is sweet.

Old edge dumpling

Fry meat stuffing stir-fry before stewing first, with chicken broth or bone Shang Man is fed after, make body of stuffing of soup juice immerge, make its expand, scatter, fresh and juicy, add bright flavor. In the meantime, press seasonal change and people taste hobby, match the dish stuffing that makes into in season vegetable. Agent skin is made, original also. Mix into of the pink that use energy is ironed into right amount ripe lardy boiled water blend make. Can make agent skin path of soft, muscle, transparent so. Old edge dumpling is boiled except evaporate outside, still but blast of roast, decoct.

Bake cold face

Inchoate place is with cold face common cold face, use after the craft that make is mature tailor-made cold face, this kind tailor-made cold face than ever the cold face with common market wants thin, softness, but direct edible. And iron plate bakes cold face to be able to add egg, banger, dried meat floss, onion, caraway to wait, those who pass iron plate is roast, the sauce that oneself like on besmear expects, loose and goluptious sauce is sweet tangy, taste very strong path, special suffer the masses to love.

The chickling stews hazel mushroom

Be being sent out by cutcha hazel mushroom thick aroma, northeastern, hazel mushroom is used in the dish that stew mostly, match with chicken especially, more delicate and full-bodied. Do not need what cooking skill, also do not need to add the sauce with special what. Want to feed a few kinds material to be put only, stew can. Must not forget preparative rice, regular meeting is delicate to holding bowl in the arms to eat to had been not been.

Iron bowl stews big goose

Iron bowl stews big goose is northeast name dish. Northerner likes to take the course that stew, so iron bowl stews big goose also is the food that northeast person likes to eat most. Need chooses traditional iron bowl, the farmer home of free from contamination raises goose, complementary with all sorts of valuable Chinese herbal medicine and classy flavoring. Colour and lustre is golden, taste is pure, the flesh rots bone, quality of a material is fresh and tender, fragrance not be bored with, the aftertaste is boundless.

Sauce framework

A traditional name dish that sauce framework is northeast. Basis advocate of makings different have sauce strong character of chop of spinal, sauce, sauce. Sauce is sweet full-bodied, colour and lustre is ruddy, enunciation stays sweet, bone sweet flesh is sodden, delicacy is sweet not be bored with. Gnaw rise to have pleasure very much, aftertaste letting a person is boundless, so very popularity.

Harbin red bowel

Red bowel is one kind originates in the country such as Russia, Lithuania formerly, machine made sausage with the material such as pork, amylaceous, garlic. Because color is fiery,get a name. Flavour is full-bodied, delicious.

Aspic pear

Aspic pear, call aspic Qiu Li again, it is will common Bai Libing aspic becomes pitch-black look, abluent later, can eat. Aspic pear is commonly be frozen by beautiful Gai Li, Qiu Baili, Bai Li, pointed Bali and become, when edible, will immerse in cold water of aspic pear buy, wait for change the fish out after appearing to be able to be fed. The characteristic of aspic pear is mouthfeel continous close, see alcoholic drink, aid digestion.

Snow garment sweetened bean taste

Xue Yidou belongs to auspicious dish dene (northeast dish) , already had hundred years history, get tourist reception quite. Main raw material is ormosia, egg, white sugar. Appearance garden is round, whiteness of colour and lustre, before eating, scatter on white sugar, reason gets this to say. This dish is sweet and goluptious, have local color alone.