Northeast cuisine is a local cuisine in Northeast China. It is a branch of Shandong cuisine in the eight major cuisines, but there are some differences between it and Shandong cuisine. Northeast cuisine combines the diets of the three northeastern provinces and eastern Inner Mongolia, forming its own school with great local characteristics in Northeast China. Common northeast dishes include chicken stewed with hazelnut mushrooms, pot-wrapped meat, pork stewed with vermicelli, fresh ground potatoes and sauce skeleton; Northeast stew and so on. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, strong flavor, strong color and flavor, crisp and crispy, and its cooking methods are better than frying, frying, grilling, steaming, stewing, frying and braising. Northeast cuisine pays attention to bold and enjoyable eating, with bright colors, and is good at using high-quality seasonal ingredients to enhance the taste with onions, ginger and garlic, and soy sauce. The common dishes in Northeast cuisine include pot-stewed meat, stir-fried meat, sauce skeleton, fresh rehmannia root, white meat and blood sausage, snow-coated bean paste, stewed pork vermicelli, stewed hazelnut mushroom with chicken, white meat with sauerkraut, stewed in Northeast China, grilled three white meats, game bear's paw, pork-killing dish, mandarin duck playing with dragons, braised elbow, egg-soaked whitebait, sliced grass carp in tomato sauce, shredded celery fish, etc. Northeast sauerkraut and sauce dish are also a major feature that distinguishes the Northeast cuisine from other cuisines.