Steamed bear's paw with chicken soup, made of rape, egg white and chicken breast paste into blossoming orchids. The bear's paw is soft and rotten, and the orchid flower is tender and delicious.

Ginseng chicken

Steam the hen, cut the ginseng into pieces and pour the soup. Soup tastes like chicken and meat tastes like ginseng.

Roasted deer tail

Chicken soup is added to the tail of sika deer produced in Changbai Mountain, then steamed and cut into pieces. Stir-fry a little, then add the original soup and seasoning. The tail of sika deer is simmered with slow fire. The skin is rotten and the meat is fragrant, the juice is red and bright, the taste is mellow, and it has nourishing effect.

Steamed white fish

Steamed with Songhua River white fish and seasoning. Delicious and delicate, fragrant and palatable.

Raw mixed Songhua River white fish

Slice raw fish, put jellyfish silk at the bottom, and mix in chopped coriander, peanuts and sesame seeds. Spicy and sour, crisp and refreshing.

Snow coat and bean paste

Formerly known as Korean bean paste, it has a history of 100 years. It is made of red beans, sugar and eggs, wrapped in flour and egg white paste, and fried. Sprinkle with sugar, like a snowsuit, sweet and delicious.

Fried iron finch

Iron finch, also called lotus fried finch, is made by adding Shaoxing wine and monosodium glutamate, grabbing it evenly with wet starch and frying it. Dipped in salt and pepper, the skin is crisp, the meat is rotten and the bones are crisp. It is a famous winter dish.

Fried quail

Quails are steamed with seasoning, fried, put into special soup, and stir-fried with slow fire until the juice is crisp and thick.

Braised Tricholoma matsutake in white sauce

In order to keep the Tricholoma matsutake fresh and tender, but the oil doesn't match the vegetables, the soup is mixed to make the mushrooms relax and boil, and the mushrooms are evenly thickened and served, fresh and mellow.

Cut white meat with a knife

Boil the pork white, flatten it to half-cooked, freeze it, and cut it into thin slices with skillful knife methods such as push-pull pumping. You can see through the meat and eat it steamed with garlic and leek hot sauce. Fat but not greasy, fresh and delicious.

Smoked rabbit

Rabbit meat is cooked and smoked. The color is brownish red, shiny, tender and thin but not firewood. It is a kind of food with high protein, low cholesterol and rich nutrition.

Chinese sauerkraut white meat hotpot

This is a traditional winter dish in the north. Slice pork, beef, mutton, chicken, shrimp and sea cucumber, and prepare seasonings, such as sesame sauce, spicy oil, shallot, minced garlic, Jiang Mo sufu shrimp oil, shredded onion, mustard, coriander and Toona sinensis. Fill the hot pot with bone soup, rinse the cooked meat slices a little and eat them with seasoning. The soup is tender and delicious.

Guotie beef stuffing

Cut the beef into large pieces, turn it quickly in an iron pot heated by charcoal fire, eat it when it is cooked, and it is tender and delicious.

Dog broth

Also known as Bushen Decoction, it is a traditional Korean flavor. Stew the dog meat twice and season with the original soup. Spicy and delicious, with unique flavor, it has the effects of promoting blood circulation, warming middle warmer, strengthening spleen and strengthening body.