Are there any delicious foods in Changchun that foreigners can't appreciate?

Frozen tofu in winter is a good ingredient for hot pot and stew. Frozen tofu is to freeze fresh tofu, but in a closed space such as a refrigerator, the moisture of tofu will stay in the body and it is not elastic enough to eat. Frozen tofu in the northeast should be cut into inches and placed outdoors. The main varieties of frozen pears are Gai Hua pear, Dashuixiang pear, Pak Lei pear and Qiuzi pear, which are brown at low temperature, and the pears become black and bright as stones, and a pit is smashed when they fall to the ground. The slightly sour pears and Pak Lei are sweetened after freezing.

The first is all kinds of pasta. There are indeed many southern pasta, such as Chongqing Xiaomian and Shanghai steamed buns, which are also very famous, but the origin of pasta is Sanqin Sanjin, the Central Plains, with many varieties and good taste. If you have friends from the south, it is worth recommending. Wild vegetables grown in the mountains are seasonal vegetables. We start picking in mid-April and finish in early May every year. Take it home, blanch it with water, dip it in egg sauce and eat it. It's crisp, delicious and delicious, but southerners can't eat it.

In addition to the common staple food rice and flour in the north, there are many coarse grains, such as sorghum rice. Most of the sorghum in the south makes wine, while the northerners use sorghum rice to make rice and porridge, which has local characteristics. Add a proper amount of seasoning, sprinkle with sesame sauce, pepper, garlic juice, sprinkle with coriander powder, and finally pour with carefully boiled chicken soup. At the entrance, the crispness of the outer layer of fried powder and the softness of the inner layer blend together, which is particularly charming.

One is northeast sauerkraut. Sauerkraut is not a patent in Northeast China, but sauerkraut pickled with autumn cabbage in Northeast China is incomparable in other places. The sauerkraut in Northeast China contains a lot of lactic acid and active probiotics, which can digest food and stimulate appetite when stewed, and regulate gastrointestinal bacteria when eaten raw and cold. Korean cold noodles are famous at home and abroad for their unique flavor. It is mainly composed of buckwheat flour, wheat flour and starch, but also corn flour, sorghum rice flour and starch. Add beef soup or chicken soup, and then put seasonings such as eggs, apple slices and sesame oil on the noodles.