1. Guobao Pork is a Northeastern dish created by Zheng Xingwen in Harbin during the Guangxu period of the Qing Dynasty. It was gradually introduced to Shenyang, Liaoning Province in the subsequent development. This dish, which is fried and battered, has a golden color and a sour taste.

Sweet, it is one of the classic dishes in Liaoning.

2. Stewed vermicelli with cabbage, pork, and vermicelli. I believe this dish is familiar to northerners. Every winter, northern families will stew such a dish. This traditional Han Chinese dish originates from the Northeast region and uses pork, vermicelli and cabbage as raw materials.

It tastes salty, fresh and delicious. It is the first among the four major stews in Northeast China. It is also a must-eat special delicacy when visiting the three provinces of Northeast China.

3. White meat blood sausage is a traditional Manchu food made from sauerkraut, blood sausage and pork as the main raw materials. It has appeared in many film and television works. This dish tastes fat but not greasy, crisp, tender and soft, and has a fresh and mellow taste.

It was also rated as one of the top ten classic dishes in Liaoning by the Culinary Association.