Due to the different living environment and frequent exchanges with the Han people, the Manchu people’s eating habits are similar to those of the Han people, such as eating rice, millet, pasta, etc. On the other hand, they still have their own characteristics, such as liking to eat sweets and eating "Aijige cakes" (i.e. dumplings) during festivals, etc. Food with ethnic characteristics such as pastry, sour soup, saqima, and hot pot are also preserved.

Pieces are Manchu and are made from sticky rice. There are bean flour dumplings, Su Ye dumplings, sticky cake dumplings, etc. Different kinds of dumplings are made according to different seasons. Generally, bean flour dumplings are made in spring, Su leaf dumplings are made in summer, and sticky cakes are made in autumn and winter. Bean flour pastry is made from large yellow rice and small yellow rice ground into fine flour, and then steamed with bean flour. This kind of pastry is golden in color, sticky and delicious. Su Ye Pastry is made by mixing sticky sorghum noodles and adzuki bean puree, then wrapping it with Su Ye and steaming it. This kind of pastry has a special fragrance of perilla leaves and a unique flavor. Sticky cake pastry is made by soaking large yellow rice and small yellow rice and grinding them into flour, wrapping some bean paste in the middle of the yellow rice flour and steaming it. This kind of pastry is eaten fried in oil or dipped in sugar. It is both fragrant and sweet.

Sour soup is a common food of the Manchu people. It is made from fermented cornmeal. The general method of making it is to boil the water after mixing the noodles, then tie a rice leaf on your hand, put the dough in the palm of your hand, put your hands together, squeeze outward, and squeeze out strips of chopsticks from the gap between your little fingers. Thick flat noodles. Top with various seasonings and cabbage and serve.

Saqima is a traditional Manchu pastry. "Saqima" is Manchu, and in Chinese it is called golden silk cake or egg strip cake. It is made of refined powder, eggs, sugar, sesame seeds, melon seeds, green and red silk, etc. Its method is to add an appropriate amount of water to the eggs after shelling them, stir them into foam, then pour them into the mixed dough, knead them into dough, then roll them into thin slices, cut them into thin strips, fry them until they turn yellow and white, take them out, and then Put the sugar and water into a pot and boil to make syrup, then mix the fried thin noodles with the syrup evenly, pour them into a wooden frame covered with sesame seeds, melon seeds, and green and red silk, and flatten them with a knife. Cut into cubes. This kind of food has excellent color, aroma, taste and shape.

Manchu people also like to eat hot pot. The way of eating hot pot has a history of thousands of years among the Manchu ancestors. In ancient times, when hunting, the Jurchens often cooked food in pottery pots over campfires. When it was cold outside the Great Wall, they often ate while cooking. This was the prototype of hot pot. Later, with the widespread use of metal utensils, hot pot was officially born. With the progress of the times, this way of eating has further developed and its content has become greatly enriched. In the history of the Manchus, there have been sparrow hot pot, sky pot (bird pot), ground pot (animal pot), water pot (fresh fish pot), pickled vegetables and white meat hot pot, etc. After hot pot became popular across the country, residents from all over the country integrated local delicacies and customs into hot pot. Many new varieties appeared with different flavors, making hot pot food a colorful situation.

Another very famous dish in the Qing Dynasty is the Manchu-Han banquet, also known as the "Man-Han roasted swallow's wings banquet". The Manchu-Han banquet originated from the official government of the Qing Dynasty. Therefore, the dishes are numerous and exquisite, the scene is luxurious, and the etiquette is exquisite. Among them, Manchu delicacies play a leading role. In the Manchu-Han banquet, specialties from the Manchu homeland such as bear paws, flying dragons, monkey heads, ginseng, and deer tails are delicacies on the banquet. The cooking methods are traditional Manchu roasting, roasting, boiling, and steaming. In the Manchu-Han banquet, hot pot and casserole dishes also occupy a prominent position, and these dishes are related to the Manchu flavor.

The Manchu people have three meals a day. They are accustomed to eating dry rice or porridge in the morning and evening. At noon, they eat cakes, cakes, steamed buns, pastries, water dumplings, etc. made of yellow rice or sorghum. Millet is also often used to make dry rice. , sorghum, corn. The Manchu people are accustomed to raising pigs. They kill the New Year pigs every Spring Festival and marinate part of the meat in jars to prepare for the year's consumption. The rest is used to improve life and entertain guests. The most customary ways to eat it are white meat and blood sausage, pork stew with sauerkraut and vermicelli. Dumplings are eaten on festival days, and hand-braised pork is a must-have for the Lunar New Year’s Eve dinner.

The ancestors of the Manchu people were mainly engaged in fishing and hunting. They lived in no fixed place and had irregular meals. Sometimes the family held banquets, and everyone sang and danced freely. After entering the Liaoshen area and engaging in farming life, traditional dinner parties are no longer common, but the Manchu people's custom of hospitality has endured. When ordinary guests or elderly people come in from outside, the young daughter-in-law immediately comes out to greet them with greetings. When they get to the back of the house, they first offer cigarettes and then pour tea. The Manchu people treat guests with cigarettes because smoking is their national hobby. Not only adult men and women smoke, but also girls aged 17 or 18. There is an old folk proverb about the three strange things in the Northeast. One of them is "A girl of 17 or 18 years old smokes" "Big Tobacco Bag". In the past, when guests came to dine, they would be accompanied by the elders of the clan. The younger generations would not sit at the table, and the young daughters-in-law would wait on them. Normally, when the family members are eating, the older generation will not move their chopsticks, while the younger generation will never use their chopsticks. When the Manchu people have weddings and weddings, they hold meat feasts. Anyone can participate, whether they know each other or not. The more they eat, the happier the host will be. To this day, the Manchu people still have the habit of inviting relatives, friends and neighbors to eat white slices of meat and blood sausage when killing pigs.