Northeast cuisine refers to the cooking dishes in Northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Some of them are born out of Shandong cuisine, so they belong to Shandong cuisine. Due to the unique and unified human and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of Japanese cuisine, Liao cuisine and black Caicai cuisine under the subdivision (in fact, because of the special selection of materials for Northeast cuisine, only native food talents produced in the black soil plain of Jilin and Heilongjiang can be used, and today's Liao cuisine is mixed with many cooking methods of other cuisines, so the current Heilongjiang cuisine is the traditional Northeast cuisine; Nowadays, it may only be eaten by farmers in Heiji.