This paper focuses on the northeast cuisine, which is divided into three categories according to cooking techniques: stir-frying, stir-frying, stir-frying and smoked sauce. This method is easy to understand, simple and practical.

Choose common raw materials and adopt common cooking techniques.

Stew

Stewed tomato with beef brisket

Stewed swordfish with frozen cabbage

Home-cooked stewed goose

Stewed pumpkin with braised pork

Stewed day lily with beef brisket

pork rib soup

Stewed potatoes with chicken

Mutton stewed cucumber

Braised Chinese sauerkraut

Emerald soup

Stewed catfish

fricassee

Stewed cabbage in Four Joy Meetballs

Frozen tofu in casserole

Shrimp and melon soup

Mushroom Huimian Noodles tendon

Abalone dictyophora soup

Spicy fish pot

Stewed sauerkraut with frozen tofu

Braised beef and mutton

matelote

Braised tofu with catfish

Stewed chicken feet

Roasted white meat and local vegetable powder

roast chicken

Chicken and fish tripe soup

Hu Aishan old duck stew

Stewed mandarin fish

Stewed duck feet with pig's hand and pigeon's eggs

This dish is stewed with shredded potatoes

Braised Pig Tendon in Brown Sauce

Braised crucian carp with lamb chop

Stewed cabbage with ribs

Rabbit radish soup

Stewed mushrooms with chicken

Stewed black-bone chicken with ginseng

Shaguo fish head

Benla squid soup

Boiled shredded beef milk soup

Sweet and sour soup

Stewed assorted vegetables

Stewed rabbit meat

Stewed roe deer meat

Stewed melon with fresh crab

Stewed pigeon with tremella

Shaguoya

Meatball spinach soup

Stewed whole lamb with mushrooms

Northeast big stewed dishes

Stewed head with bone stick

Shredded carp

……

fried food

mixed vegetables

Smoked sauce

Steaming and frying

Tan shuanlie

Silk reeling, cream and honey