Anshan cuisine includes: red blood sausage, Haicheng pie, mutton and winter melon soup, steamed duck, goose in iron pot, spicy and hot fish skin, sour soup, shredded pork skin, dried meat, fried tenderloin and so on. Anshan is rich in food culture, with North and South cuisines gathering, and Sichuan cuisine, Guangdong cuisine, Liaoning cuisine and Shandong cuisine are all promoted. Originated in the late Qing Dynasty, it is a northern cuisine with the characteristics of exquisite selection of materials, thin skin and big stuffing, tender outside and oily but not greasy.

Red blood sausage: pig blood, also known as liquid meat, blood tofu and blood flower, is flat and salty, and is the most ideal blood tonic. Red blood sausage is mainly made of this raw material. After careful cooking, the dishes are not only delicious, but also have considerable nourishing value.

Haicheng school, also known as Haicheng Niuzhuang school. The finished pie is round yellow in color, crisp and tough in skin, tender and refreshing in filling and fragrant. With garlic paste, Chili oil, mustard sauce and so on, it is more delicious and palatable. With eight-treasure porridge, it is refreshing and delicious, and has a unique flavor.

Mutton and winter melon soup: This soup is white, delicious and delicious. This is a good soup. The mutton is crisp and rotten, and the melon melts at the entrance; Mutton is sweet, hot and nutritious, and it is a good product for nourishing the body in winter.