As the first staple food in the Northeast, the leek box has an unshakable position, and its practice follows the “Suiyuan Food List” by Yuan Mei from the Qing Emperor Qianlong. The leek box is generally selected as a spring scalpel with leeks for filling, with egg and sea rice. The fried skin is golden and crispy. The stuffing is crispy and tender, and the taste is beautiful. It has no oil and crisp, no rice noodles and soft, it is spring. Good time.

On the tip of the tongue, the northeastern sauerkraut stewed pork at minus 50 degrees, the main pickled dumplings. The northerners have no idea about the emotions of sauerkraut. In the cold season of the past seven months, this pickle almost represents a way of life. Forced to extract the acid water fermented in the leaves, to remove the taste of bitter, and to make the texture of the sauerkraut more crisp and tough. Sauerkraut exudes a pleasant appetizing sour aroma, which is the taste of lactic acid. After fermentation, oxalic acid is broken down, producing peptides and amino acids, all of which bring a delicious flavor.