Northeastern cuisine is rich in flavor, salty and sweet, with a wide range of ingredients, sufficient temperature, rich flavor, rich color, delicate flavor, crispy, rotten, and crunchy.

The main cooking methods are stir-frying, stir-frying, grilling, frying, roasting, steaming and stewing, and the main cooking methods are smoothing, frying, sauce and stewing.

Northeastern cuisine does not stick to details and has the temperament of Northeastern people.

Northeastern cuisine also combines some palace cuisine and Han cuisine, using Northeastern specialty raw materials and pure green food raw materials.

Many dishes are tender but not raw, translucent but not old, rotten but not melty, crispy on the outside but tender on the inside, and crispy on the outside but rotten on the inside.

The taste is mellow and fragrant, and the dishes are rich and affordable.

Northeastern cuisine is based on Manchu cuisine and absorbs the advantages of local cuisine, especially Shandong cuisine and Beijing cuisine, and continues to form and develop.

It's not easy to taste this legendary local dish in most high-end hotels and restaurants, as it can easily come across as rough and unrefined.

However, Northeastern cuisine has become a real "civilian cuisine" and "common people's cuisine".

China has a vast territory and a large population.

Due to differences in climate, products, eating habits, religious beliefs and other factors, the types of flavors formed in different regions are also different, and may even be quite different.

In the long-term development process of Northeastern cooking, with the joint efforts of chefs and chef-based enthusiasts, common local condiments have been applied to the majority of Northeastern people.

The main characteristics of Northeastern cuisine are stew, sauce and roasting, with rough shape, thick color and rich flavor.

Thick-line Northeastern cuisine does not stick to details, much like thick-line Northeastern people, which makes people appetite.

Pickles such as pickled thorns, pickled pig trotters, pickled chicken feet, chicken necks, chicken livers, etc., if paired with the mellow sorghum shochu, there will be a somewhat noble spirit rising from the stomach, full of the taste beyond the Great Wall.