1. Feilong Soup

Feilong Soup is prepared by unhairing hazel chicken and removing its internal organs, and then cooking it in broth. There is no need to put any seasoning in the soup to keep its original flavor. Feilong soup is delicious and nutritious, which is suitable for nourishing soup.

second, the three fresh ingredients are three seasonal fresh ingredients: eggplant, potato and green pepper. It is not only rich in fresh flavor and natural green ingredients, but also better than it covers the nutrition of a variety of ingredients, making three very ordinary ingredients into fresh and incomparable delicacies.

3. Northeast stew

Northeast stew is simple and easy to cook, with good meat, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China and one of the favorite dishes of Northeast people.

4. Pot-wrapped meat

Pot-wrapped meat was founded by Zheng Xingwen, the chef of Yin Duxue, a government office in Daotai, Harbin, during Guangxu period. After cooking, it is golden in color and sweet and sour in taste. The salty and delicious "roasted meat strips" were changed into a sweet and sour dish. Usually, sliced pork tenderloin is marinated, wrapped in deep-fried pulp, fried until golden brown, fished out, and then stir-fried and thickened.

5. Stewed mushrooms with chicken

In early Shenyang, stewed mushrooms with chicken was the main course of the 31-year-old children, and it was also a signature dish for entertaining guests. There used to be an old saying: "When an uncle enters the door, the chicken dies." That is to say, the new uncle will accompany his daughter-in-law back to her mother's house, and the old father-in-law's house will definitely cook chicken stewed mushrooms.