The menu of Northeast cuisine can be divided into four categories: meat, vegetarian, soup and seafood.

Meat dishes: roasted carp with scallion, tender and drunk chicken with pepper, shredded pork skin, fried carp, white meat and blood sausage, shredded leek, Muzhu meat, purple abalone with sesame sauce, stewed cabbage with ribs, mandarin ducks playing with dragons, braised elbows, whitebait soaked in eggs and sliced grass carp in tomato sauce.

vegetarian dishes: stewed hot and sour dried silk and mushu persimmon.

soup: mutton and winter melon soup, sleeve-swinging soup and egg soup.

seafood: fried sesame shrimp, soft fried shrimp, shrimp in casserole, fried shrimp balls.