1. Chicken stewed mushrooms in Northeast China use hazel mushrooms unique to Northeast China, together with free-range native chickens. Generally, about a catty of young chickens are selected and stewed together with vermicelli. Hazel mushrooms are a rare delicacy, which tastes smoother, tender and refreshing after being stewed with chickens. The meat quality of native chickens is compact and chewy. This dish is rich in flavor and very delicious.

2. Stewed pork and cabbage vermicelli is also one of the specialties in Northeast China. If you want to eat the best stewed pork and cabbage vermicelli, you'd better choose autumn and winter. The best season for Chinese cabbage is autumn and winter. In autumn and winter, prepare a casserole, stew it in a pot, and pour it on rice. There are meat and vegetables, and it tastes salty, fragrant and soft.

3. Pot-wrapped meat, originally called pot-fried meat, is a special dish originating in the northeast. The finished pot-stewed meat is golden and bright in color, sweet and sour in taste, tender in the outside, and not only loved by the northeast people, but also many friends in front of the screen like this dish. This dish is definitely a must-have dish for the northeast people on holidays.

4. Killing pigs is a dish with strong northeast characteristics. As the name implies, it was only eaten during the holidays and Chinese New Year. Authentic pig-killing dishes are stewed with pork, pig blood sausage, northeast sauerkraut, etc. Many people in Northeast China like to eat this dish. The meat is delicious, the blood sausage is smooth and tender, and the sauerkraut is sour and delicious.