1, northeast stew

Northeast stew, known as "hodgepodge", is a stew of beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables with meat until cooked. Northeast stew is simple and easy to cook, with good meat quality, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China and one of the favorite Chinese New Year dishes in Northeast China.

2, pot meat

Pot-wrapped meat, founded in Guangxu period, was created by the chef of Harbin Daotai Fuyin. After cooking, the color is golden and the taste is sweet and sour. Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into one to meet the tastes of foreign guests. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown, fished out, and then stir-fried and thickened.

3. Stewed mushrooms with chicken

Stewed mushrooms with chicken have always topped the list of stewed dishes in Northeast China. In Shenyang in the early years, stewed mushrooms with chicken was the main course for 30-year-old children, and it was also a signature dish for entertaining guests. There used to be an old saying: "As soon as my uncle came in, the chicken died." In other words, the new uncle will accompany his daughter-in-law back to her mother's house, and the old father-in-law will definitely cook chicken stewed mushrooms.