Manchu-Han Banquet: Manchu-Han Banquet originated in Qing Dynasty, and it is the most famous Chinese banquet in history, which combines the essence of Manchu and Han cuisine. In the Book of Yangzhou Shufang, written by Li Dou during the reign of Qianlong Jiashen, there was a menu of Manchu-Han banquet, which was the earliest record of Manchu-Han banquet.

Ma steamed dumplings: Ma steamed dumplings, formerly known as Majia steamed dumplings, was a special Hui snack in Shenyang, which was created by Ma Chun in 1796. Hot noodles with boiling water. Rice flour is used as powder. Chopped beef with waist pit, purple cover and trident is selected as stuffing, and it is stewed with water with seasoning, and leaves a big tassel when gathering the skin and pinching the stuffing. It has the characteristics of bright skin, gluten, loose stuffing and mellow flavor.

prince and the showgirl: This dish is exquisite in materials, vivid in metaphor, beautiful in shape and full of local characteristics. Stichopus japonicus, which is rich in Liaoning, bamboo shoots and ginseng in northeast China, are carefully cooked in a wine pot. Its soup is milky white, mellow, delicious, nutritious and intoxicating. When eaten, the ginseng is soft and tasty, and the bamboo shoot chicken is crispy and deboned, which is beneficial to the body and qi. < P > Hot pot: golden meat and sour soup, red roasted whole shrimp, oil-fried conch, red plum fish and grilled three whites.