东北地区是朝鲜族聚居的地方,因此朝鲜民族饮食也就成了东北人饮食的一个组成部分。朝鲜族的菜谱上,除了大家耳熟能详的冷面、狗肉、酱汤外,最著名的便是他们的小菜。所谓小菜,即是小咸菜。小菜中,首当其冲的又是桔梗和辣白菜。到朝鲜族饭店里吃饭,没有这两样小菜,就不算吃到纯正的朝鲜饭菜。桔梗,本是一种药材,采摘下来后,被厨师用竹签割成一条条的,用辣椒酱或者辣椒面拌制,便成拌桔梗;至于辣白菜,更是观其名而知其意,用辣椒面和白菜拌制而成。看似没什么特殊,其实技巧全在这一“拌”上,一个好的厨师可以把桔梗和竦白菜拌得红白分明,勾人食欲,吃上一口则香脆可口、满口生津,甚是下饭。除了这两样以外,比较好吃的朝鲜小菜还有辣萝卜、腌苏子叶、腌地瓜梗等。地瓜梗在其他地方都是扔 The northeastern region is a place where Koreans live together, so the Korean national diet has become an integral part of the northeastern diet. Korean dishes, in addition to everyone familiar cold noodles, dog meat, miso soup, the most famous is their side dishes. The so-called side dishes, that is, small pickles. Small dishes, bear the brunt of Campanulaceae and spicy cabbage. To Korean restaurants to eat, without these two side dishes, not to eat pure Korean meals. Campanulaceae, this is a medicinal herbs, picked down, the cook was cut into bamboo strips, with chili sauce or pepper noodles mixing, then mix Campanulaceae; as spicy cabbage, but also its name and know its meaning , Mixed with cabbage and cabbage. Seems nothing special, in fact, all in this “mix ”, a good chef can Campanulaceae and Chinese cabbage mixed red and white, hook appetite, eat a mouthful of crisp and delicious, mouthful of fluid, even Is the next meal. In addition to these two, the more delicious North Korean dishes are spicy radish, pickled Suzi leaves, pickled sweet potato stems and so on. Sweet potato stems are thrown elsewhere