The whole body of the pig is a treasure, of which pig blood is the highest grade. Wash the pig's small intestine first, remove the intestinal oil, and tie one end of the intestine tightly. Then the pig's blood mixed with the seasoning is slowly poured into the intestines, sealed tightly and cooked in boiling water. During the cooking process, it is necessary to prick some small holes in the intestines from time to time to prevent the intestines from bursting.

After the blood sausage is cooked and cooled, it can be sliced and put on a plate, and the blood sausage is dipped in garlic juice and soy sauce and slowly served in the mouth, which has a smooth and delicious taste. Korean residents in the Tohoku region also add glutinous rice to the blood sausage to make rice blood sausage, which is unforgettable.

Put the shaved bones, cavity bones, and backbone bones into a large pot, supplemented with dark soy sauce and spices. After the fire boils, simmer slowly, and when the pork stew is "separated from the flesh and bones", the Northeast famous dish sauce can be out of the pot. The meat and tendons are gently peeled off the bones, and the fat bone marrow is sent into the mouth, and the protein trembling on the tip of the tongue is suffocating.

Boneless pork belly is even more wonderful, fat and thin, and the proportion is appropriate. Salted ginger is boiled, skimmed off from the blood foam and sliced into delicious white meat, and served with sauerkraut, it is delicious white meat. The ancients had a great taste and a light taste, and perhaps the unpretentious white meat was the dish that best represented the ancient taste. Whether you're making grilled pork or braised pork, the secret to cooking pork belly is four words: simmer over low heat.

As for pork ribs, in addition to being used for braised and stewed, they can also be stewed with sauerkraut. The acid of the sauerkraut and the fat of the ribs combine with each other, which not only removes the oiliness of the ribs, but also makes the taste of the sauerkraut mellow and delicious. If the pork is stirred and spiced, and slowly poured into the casing, it can be smoked into red sausage, or it can be made into long-lasting air-dried sausage, which has its unique flavor.

Lard, which may seem fatty, is a powerful tool that can sublimate dishes. Cut the lard into small pieces, put it in a pot and add water to simmer, and when the water evaporates, the white lard will be "leaned out". Adding some lard and oil residue to stir-fry fried rice can greatly enhance the flavor of the dish, and it can also be stored for a long time, which can be described as a must-have for home travel.

Pork skin also has the value of use, scrape the fat and cut it into thin strips, add water and spices to stew, when the pot becomes viscous, then immediately put it outside to cool, until it is condensed into a freeze and then slice and put on a plate.

A delicious and refreshing jelly is ready. Cooked pork rind can also be air-dried and fried in hot oil to become a crispy fried pork rind, mixed with salt and five-spice powder, which is no less tasteful than potato chips.

Elbows, a common ingredient in major cuisines, are delicious but also greasy. The clever Tohoku housewife tied the elbows tightly with a net made of fine thread when making the elbows, and then put them in a pot to simmer.

The mesh cable pulls out the fat between the skin and flesh, so that the skin and oil of the elbow are combined into one, and it is full of gelatin. The Northeast sauce elbow is fat but not greasy after the entrance, salty and light, it is really the best in the world. Compared to the world-famous German elbow at the same latitude in the distance, it is not far behind.

The large intestine may seem like a distasteful part, but it is also a delicious dish after proper treatment. The large intestine is removed from the lining and intestinal oil, and the dish can be prepared after being scrubbed with white vinegar and alkaline noodles. Stir-fried fat sausage with sharp pepper, slippery fat sausage, braised large intestine, there is always one for you. Of course, like Yu Qian's father, Old Man Wang, who loves to eat large intestine sashimi, there is absolutely no sashimi.

The most traditional red sausage should show a distinctly patterned surface, the red meat and the white fat can be clearly seen through the casing, bite into the tenacious casing around the soft meat, salty aroma accompanied by smoky flavor, with a slightly heavy fat taste.

Because the fat taste was too heavy for some diners, variations such as children's sausages and various other shapes of sausages were derived. If it's the first time you try it, it's still recommended to choose the oldest one.

After a winter of gluttonous feasting, only the pig's head has not yet been eaten. On the second day of the second lunar month, in addition to haircuts, eating pig's head is also an indispensable ritual for every household. After dividing the pig's head into two according to the sagittal noodles, add salt, miso, soy sauce, green onion, ginger and garlic and other spices, and cook slowly to fully release the aroma.

With the pig's head entering the Five Organs Temple, the joy of the Spring Festival has officially come to an end. With a body full of fat and full of happiness, people start the struggle of the new year.

Therefore, since the time of the oracle bone inscription, the Chinese character "家" contains "豕". No pig can't make a home, no home can't make a country. Pigs, intelligent and lovely creatures, have become an inseparable part of food culture while nourishing the Chinese nation. Whether you call him Big Meat or whatever it is strange, a pig is a pig, the loveliest and most beautiful fireworks.

After eating enough to walk in the night, I suddenly feel like I have turned back twenty or thirty years, back to the feeling of being a child, the feeling that makes us swing the sculls era. This is not only reflected in the old buildings that can be seen everywhere, but also in the urban planning, in the passers-by, in the lives of Harbin citizens, and in an atmosphere that can only be understood but not spoken.

The morning market is the first corner of Harbin to wake up. Locals who can live a good life love to visit the morning market, and the thieves are cheap and fresh.

Every morning market has a handle, a mouthful of hot mutton soup in the stomach, from the stomach to the heart. Chicken cakes, leek boxes, and fire spoons all have their own fans, but the C position is the eternal roast bean.

Architecture is the best bearer of time, and the church has witnessed the changes of this old city. A hundred years ago, the October Revolution caused desperate Russian aristocrats to flock to Harbin to build the city of churches.

Central Avenue is to Harbin what the Champs-Élysées is to Paris. The 1,400-meter-long street is lined with European-style buildings, retro and luxurious. It's a veritable golden street. Every granite bread stone on the ground is worth an ocean, which is equivalent to a month's living expenses of ordinary people back then.

The 3-kilometer-long street is full of wonders: the square brick pavement of the St. Petersburg bridgehead, the Russian River Garden, the spire of the Alekseev Church, the famous Tyulin Company, and the Gogol bookstore, which is the favorite of literary youth......

You must buy a legendary milky, melt-in-your-mouth Modern popsicle, which means fashionable in Russian, even though it has changed from the fashion of a few people to the daily routine of today's locals, especially the simple appearance of goose down yellow squares, which has remained unchanged for a hundred years.

According to the local saying: If you haven't fallen on the ice, you can't talk about life.

At the end of Central Street, you will see the Flood Control Memorial Tower and arrive at the Songhua River. After the official closure of the river, this natural ice rink will be lively.

There is never a shortage of wisdom on the ice, the simple combination of desks and chairs is an ice sled, and the tires are covered with hemp rope to become a snow ring, which can be played for half a day very cheaply.

Looking at the silent railway bridge not far away, it is the glory in the memory of the old Harbin people. Standing down the glass plank road, there is a thin ice swaying in the river, just like the fate of the city.