Northeast cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces. It is also a local flavor dish with a long history and rich characteristics in China, which has been famous throughout the country since ancient times. Northeast China is a place where many nationalities live together. The book Qi Yao Min Shu written by Jia Sixie in the Northern Wei Dynasty describes the cooking methods of northern minorities, such as "Hu stew", "Hu soup method" and "Fan Hu method", which shows that their cooking techniques have a high level for a long time. Shenyang, Liaoning Province is also the old capital of the Qing Dynasty. There are many palace dishes and Wang Fu dishes. Influenced by it, Northeast cuisine pays more attention to the production methods and materials, and absorbs the essence of cooking methods in Beijing, Shandong, Sichuan, Jiangsu and other places, forming Northeast cuisine with strong local flavor. Northeast cuisine is characterized by: cooking methods are longer than frying, roasting, boiling and frying; Pay attention to spoon skills, especially in the "eight major" cuisines, Northeast cuisine is not ranked. But this has not hindered its business. Even in Guangzhou, far away from its birthplace, Northeast cuisine can be as warm and heroic as kapok. In Guangzhou, Shenzhen and other cities, Northeast cuisine is definitely a popular cuisine. Spicy is a hard constraint, Cantonese people don't eat spicy food, and spoons have the ability to keep dishes in perfect shape; The taste is salty and spicy, mainly salty, heavy and greasy, and heavy color; The materials are mainly selected from famous local specialties. Its main famous dishes include braised bear's paw, dragonfly soup, three fresh antler soup, fresh nose, white pine salmon, stewed monkey head and assorted frog oil. The food was not very spicy. After a while, many Cantonese people joined the crowd who ate pork stewed vermicelli, chicken stewed mushrooms and northeast elbow.

1. On the basis of Manchu cuisine, Northeast cuisine has absorbed the advantages of local cuisine, especially Shandong cuisine and Beijing cuisine, and has been continuously formed and developed. Because it is easy to give people a rough impression and lacks delicacy, this kind of food is rarely cooked in high-end hotels and restaurants, but it has completed the image of "citizen food" and "people food". If the family pays for it, Northeast cuisine is really a good and affordable choice.

2. Northeast cuisine is mainly stewed, sauced and roasted, and its shape is rough and heavy. Thick-line northeast dishes, not rigidly attached to details, are quite like thick-line northeast people, which makes people's appetite open. Sauced vegetables such as sauce spine, sauce pork feet, sauce chicken feet, chicken neck, chicken liver, etc., if accompanied by mellow sorghum shochu, will be somewhat heroic and full of flavor beyond the Great Wall.

3. Northeastern cuisine is rich in flavor, salty with sweetness, crisp with crispness, rich in flavor, shiny and exquisite in shape. Cooking methods are good at roasting, frying, roasting, steaming, stewing and pot. White meat and blood sausage, roasted bear's paw, goldfish lying in tents, honey cherry blossoms and assorted hot pot are unique. Sauce skeleton, Flammulina velutipes stewed chicken, stewed pork vermicelli, braised pork, harvested vegetables, the aroma is overflowing, which makes people admire.