Kuandian cuisine includes Dandong chestnut, Kuandian Shizhu ginseng, fried meat with kimchi, braised pork in Dandong, fried prickly ash and so on.

1. Dandong Chestnut: Chestnut has been cultivated for two or three thousand years, and the cultivation of chestnut trees in Liaoning Province began in the late Ming and early Qing dynasties. Chestnuts can be eaten raw, fried with sugar, baked, canned, ground into cakes and cooked with spoons. It contains sugar, protein, fat and vitamins, and has high nutritional and economic value.

2. Kuandian Shizhu Ginseng: Kuandian Shizhu Ginseng is a special product of Shizhuzi Village, Zhenjiang Town, Kuandian Manchu Autonomous County, Liaoning Province, and a geographical indication product of China. Shizhu Ginseng, also known as Zhushen, is an excellent variety of ginseng in China, named after its origin. The village is located on the north bank of Yalu River, belonging to the residual vein of Changbai Mountain. It is a place rich in ginseng with many mountains and water, high mountains and dense forests and high humidity.

3. Sauté ed meat with kimchi: Sauté ed minced meat with kimchi is a local traditional dish in Sichuan Province, belonging to Sichuan cuisine. Every family in Sichuan has a pickle jar, and breakfast, lunch and dinner can't be separated from pickles, such as radishes. You can enter the jar in the morning and have dinner, or you can enter the jar in the evening and eat it the next day. Diving radish? .

4. Dandong Braised Pork: Braised Pork is a local feature of Dandong. The raw material is starch. It is made into something like bean jelly by a special method, cut into small pieces with a square of two or three centimeters, which are translucent. Fry these small pieces in a frying pan and get a little burnt. Then sprinkle with seasonings such as soy sauce, vinegar, sesame oil, sesame oil and sesame sauce, and sprinkle with seasonings such as chopped green onion and minced garlic.

5. Stir-fried Semen Zanthoxyli: Semen Zanthoxyli was originally a special snack of Manchu people. Corn was used as raw material, fermented and ground into water. After precipitation, it was made into smooth strips with the thickness of chopsticks' heads by hand or mold, fried and stewed, which was delicious and delicious.