Our Naga are all from the Northeast, our Naga is rich in Korean ginseng, our Naga pork stewed vermicelli, and our Naga are all live**......

Cuihua, sauerkraut!

Sauerkraut stewed white meat and blood sausage, almost every household will make it, to say that the most authentic is the time-honored brand, that restaurant, the essence of a hundred years of inheritance.

It was first founded in the Tongzhi period of the Qing Dynasty, that is, in 1874. The founder, Naji, has an ancestral home in Shenyang and is a Manchu Zhengbai Banner person.

According to the folk and Manchu people's habit of killing pigs and eating intestines during the New Year's Festival, white meat and blood sausage are added on the basis of the original dishes such as the tip of the liver and the three kinds of food, which is an instant hit and a household name.

Entering the store, sitting in a private room, steaming and serving a large table full of specialties. First of all, it goes without saying that the white meat is steamed and cut into 6-inch long and 4-inch wide cubes of pork belly from the pork belly on the thin and tender loin.

After washing, boil in a pot until seven or eight are ripe, take it out and let it cool, cut it into thin slices, and then put it in a drawer to steam for a while. The meat slices are slightly curly, fat but not greasy, and the meat is rotten and mellow.

The other dish is called the white meat of tiger skin, which is the same as steaming white meat, except that after boiling the meat for four or five minutes, it is taken out and roasted until golden brown by the stove, and then put it into the pot to cook.

The meat slices are golden brown, the meat is mellow and fragrant, fat but not greasy. To SC Johnson's satisfaction, the blood sausage is made of fresh pig blood, the casing is made of pig's small intestine and washed many times, the blood sausage is filled and boiled in a pot under boiling water, and then soaked in cold water.

The blood sausage is bright, delicious and tender. When eating, it is accompanied by leek flowers, tofu milk, chili oil, garlic paste and other condiments, which is more mellow and tender, and popular.

Of course, the century-old brand is still standing, and in addition to inheriting the tradition, it must be innovative. For example, the following signature dish has an invincible and domineering name:

One Emperor and Eight Banners!

Secret hanging furnace pigeon, now killed and sold, the cells are full of activity, can absorb seasonings well, and it is easier to taste. The original skin is roasted in the hanging oven, the skin is charred and crispy, golden and oily, and the meat inside the pigeon is very tender, the skin is crispy and the meat is tender, which can be called charred on the outside and tender on the inside.

Secret mixed beef, select two-year-old yellow beef ribs, upper brain, purple cover, thin with fat, fat with lean, the key secret is in a mixed word.

When the barbecue is dipped in different Eight Banners secret dipping sauces, a pot of meat can eat countless flavors, and the meat taste is fragrant, which actually makes Johnson eat a kind of plug outside the frontier, sunny spring and white snow, frank and simple......

Spicy beef cubes, loose cattle ribs cut into pieces, fat and thin, large and thick meat, the texture is clearly visible, mixed with secret ingredients and accessories to start roasting, roasted until medium-cooked.

At this time, the beef is sizzling, fragrant, the meat is very full, the taste is delicate and Q bomb, the lips and teeth are fragrant, and the taste buds are full......

Secret chest, sliced beef breast marinated by secret ingredients, grilled on the fire, crystal clear, no need to dip in other sauces, crispy and delicious, endless aftertaste, excellent taste.

Knife blade pork belly, Saibei characteristic Eight Banners knife blade pork belly, almost two and a half iPhone7 as long, the selection of materials is quite useful, fat and thin evenly, and then in the form of an oblique knife push, let the fat of the pork belly flow out slowly.

Thickly slice into large slices, bake until the fat overflows, and cut into strips. Eat it directly with the rich flavor of barbecue sweet sauce or hot sauce, and grill it until it is tender and fragrant......

Eat meat in a big bite, drink wine in a big bowl, cool!

Finally, there is a big bowl of Korean cold noodles, special cold soup, thin beef, spicy cabbage, boiled eggs, cucumber shreds, pear strips, etc. The noodles are fine and flexible, refreshing in the mouth, and moderately sour and spicy.

Eating a bowl of cold noodles in early summer can not only quench the heat but also quench your thirst, which is unprecedented and refreshing.

After a night's rest, I went straight to Dalian, and many people on the Internet commented that this is a warm, romantic and poetic city.

Turning around, although it is located in the northeast, whether it is dialect or feeling, it is always a little out of place?

Ancient Roman columnar architecture, domed architecture, Russian architecture, Baroque architecture, Byzantine architecture, traditional classical architecture......

Walking on the streets, I was in a trance in Little Europe.

It may be 100 years ago that a group of Russian engineers who were fond of French culture came here with the blueprints of the city of Paris, hoping to create another Oriental Paris in this Far East.

The name Dalini means far away, so there is the current transliteration of Chinese, Dalian.

Walking through the style street, there are many buildings of the original Far Eastern Belarusian period, which have a history of 100 years. The huge old Russian-style building at the end is the site of the Darloony City Hall. The beautiful European-style building at the entrance was once the site of the Dongqing Steamship Company.

Take the coastal road, on both sides is the sea view with excellent scenery, stretching for more than 30 kilometers, from the east of the sea rhyme park, Bangchui Island, Laohutan Ocean Park. In the middle is Bird's Nest Ridge, North Bridge, and Xiuyue Peak.

Xilian Forest Zoo and Xinghai Square, sit on the sightseeing bus tour around the city, and eat a bowl of fried stew filled with sesame sauce......

Go directly to the port, charter a yacht to go to sea, and target Zhangzi Island. The southernmost tip of the Changshan Islands, 100 kilometers from Dalian, is a beautiful island in the Yellow Sea.

It takes more than three hours to take a boat, and because it is far from the mainland and the sea temperature is lower than in other areas, the seafood is better than the seafood in other seas. In particular, December is the sea cucumber fishing season, and the sea is full of fishing boats with heavy snowfall.

Spiny cucumber, wrinkled abalone, Ezo scallops, conch, sea urchin, purple stone clams and hermit crabs can be said to be the top seafood gathering places.

On the island, I found that it is worthy of being a famous wealthy town, all of which are European-style buildings, with white walls and red tiles, and a number of two-story small buildings are hidden in the green mountains and green waters along the mountain. The streets are wide and neatly planned, with green hills and facing the sea, which is refreshing and elegant, and it really has a bit of a Provencal shadow.

Hospitality, a dialect is circulated, dumplings on the boat and noodles on the boat. This means that whenever a guest comes to their home, they must eat noodles. The first is to arrive smoothly and safely, and the second is to hope that the guests will stay in Zhangzi Island for a few more days.

If you can't drive the boat in windy weather, don't worry, stay in peace for a few more days, it is because the hospitable Zhangzidao people move God, people don't stay guests.

When guests return, they must eat Shunfeng dumplings, because the dumplings are shaped like ingots, which means Wishing you prosperity and a smooth journey.

Come to the most luxurious fisherman's yard, 999 every night, charter a boat to go to sea the next morning, eat while fishing, listen to the boss said that the water temperature is suitable during this time, the food is abundant, and many fish are hungry after ovulation.

In particular, the black carp is in the preparatory stage of moving south to the deep sea, in order to replenish energy, reserve physical energy, frantically forage, and urgently need a full meal, which can be swallowed when it is eaten. Drop by and have some sea fishing to see how you get lucky.

18-meter sea fishing boat, chartered boat within 10 people, only 5,000 people in the whole day. Let the boss prepare the best fishing tackle, with a senior chef, set sail tomorrow, and enjoy the feeling of fishing in the sea.

.com。 Wonderful Book House .com