1. Centennial stir-fried stuffing: The so-called stir-fried stuffing is made by chopping pork, stir-frying it in a pot, adding fresh leeks, fine shrimps and special seasonings from the old side.

2. Fried dumplings with ice flowers: Fried dumplings with ice flowers are made of the finest shrimps, leeks and eggs. With exquisite craftsmanship and beautiful modeling, it has won many food awards.

3. Dry-fried meatballs: Dry-fried meatballs are typical Manchu dishes. This dish is unique. When eating, put a vegetable leaf in your hand, add a little shredded onion, and then dip a meatball in sweet noodle sauce and wrap it. Looking closely at this dish, it seems that a horse hangs a bell. It is said that Nuerhachi likes to hang many majestic bells on his war horse. When he returned from a war, his chef prepared balls the size of a bell for him to celebrate his triumph. This is the origin of dry fried balls.

4. Korean roast beef: remove fascia and fat from fresh beef, cut it into pieces, add vinegar, soy sauce, minced garlic, white sugar, pepper powder, monosodium glutamate and sesame oil, mix well, and prepare seasonings such as soy sauce, minced pepper, white sugar, white vinegar, minced vanilla and garlic, put a charcoal stove in the center of the table, and put iron grates on it with chopsticks. The finished product is tender in the outside, crisp, fragrant and salty.

5. Shenyang aged liquor: Shenyang aged liquor is made by using high-quality sorghum as raw material, wheat Daqu as saccharifying agent, artificial aged cellar, long-term storage, natural roasting and careful blending. The wine is crystal clear, full of fragrance, sweet and mellow at the entrance, and has an endless aftertaste after meals. It is a specialty with a long history.