The top ten in Shenyang food list are: bacon pie, stewed mushrooms with chicken, Shenyang Huitou, Laobian jiaozi, white meat and blood sausage, boiler cake, pot-stewed meat, Majia steamed dumplings, salted fish cake and pig-killing dish.

1. Bacon pie

is a famous traditional dish in Jilin Province. The main raw materials are fresh pork, etc. This food is characterized by fat but not greasy bacon, thin but not firewood, strong incense and red color. The pie is yellow and fragrant, with many layers of soft inside and crisp outside.

Choose fresh pork for bacon, rinse it with warm alkaline water, soak it in clear water for 6-1 hours, then cut it into cubes, cook it in the old soup, and add brown sugar for smoking. The cake is added with broth, salt and seasoning into flour to form a soft dough, which takes a little longer to wake up, and is rolled with oil, overlapped and rolled several times, and baked into cakes. It is characterized by fat but not greasy bacon, thin but not firewood, thick incense and red color; The pie is yellow and fragrant, with many layers of soft inside and crisp outside.

2. Laobian jiaozi

is a well-known traditional flavor food in Shenyang. On the basis of inheriting his father's business, his son Bian Degui explored a way to stir-fry the stuffing, which is to stir-fry the meat in oil and then simmer it in bone soup, so that the original contracted meat stuffing is loose, delicious and easy to digest. With refined flour as the skin and stuffing, it can be steamed, boiled, fried and baked. There are dozens of varieties, with thin skin and full stuffing, delicious flavor and oily but not greasy.

Because of its unique flavor, it quickly became famous. After the founding of the People's Republic of China, under the care of the Party history and the government, its quality was greatly improved through continuous innovation by later generations, and it became a famous traditional flavor snack in Shenyang.

3. White meat and blood sausage

is a traditional Manchu food, which is generally loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain their relatives and friends after killing the pig. Its full name should be "stewed white meat and blood sausage with sauerkraut".

white meat and blood sausage is a well-known local dish in Northeast China. Pork and blood sausage are the main raw materials. It tastes fat but not greasy, but thin and not firewood. The blood sausage is crisp and tender, and the hot soup is delicious and mellow. It is well-known for its five flavors and is well-known in Jilin Food Garden for hundreds of years.