TOP 1, Crab: People in Shenyang like seafood best. All seafood, large and small, is on the plate. No matter what kind of crabs are hard dishes on the table, if you say that the fresh crabs in that buffet are eaten casually, it will ensure that people are crowded. Followed by river crabs, the river is delicious and the sea crabs are fresh. Both crabs are hard dishes. As long as there are crabs, crayfish, red shrimp and white shrimp can't be ranked in metapenaeus ensis.

TOP2, sea cucumber should actually be ranked first, but the price is not very close to the people, and it can only be ranked second. The onion fried Liaoshen in Liaocai is great! If your food in Shenyang is still in the fourth season+old snow+chicken rack, then don't continue to watch it.

Stir-fried Liaoshen with scallion is a kind of wild sea cucumber and scallion with water as the main ingredients, which follows the strengths of palace cuisine and is stewed with carefully prepared sauce. The mouth is even and tight, the color is bright, the onion is fragrant and mellow, the taste is strong, and there is no juice left on the plate after eating. This dish is a fine Liao dish.

TOP3. Pot-wrapped meat: Northeasters especially like to eat pot-wrapped meat. Speaking of the source of pot-wrapped meat, we must mention Zheng Xingwen, who was the chef of Daotai House in Harbin during Guangxu period of Qing Dynasty. The meat slices were fried first, and then the soup was quickly fried and poured into the pot, which was called "Boiled Sauté ed Meat". Go to Shenyang for a meeting and cook juice. "

It was changed to "stir-fried juice" and tomato sauce was added. Zheng Xingwen invented the second method of pot-wrapped meat in Shenyang, so there were two methods of new pot-wrapped meat and old pot-wrapped meat in Northeast China.

Authentic pot-stewed meat is not tenderloin, but a lean piece of pork with the back buttock next to the cortex, which is called bottom plate meat. Later, orange juice pot-stewed meat, cherry pot-stewed meat, strawberry pot-stewed meat and other varieties were developed. In fact, the hard dishes in rural banquets really don't have pot-wrapped meat, but the meat is smooth.

TOP4, Xuemian bean paste: This dish, which has been lost for many years, seems soft, but it is actually a hard dish. Now it is back on the table of ordinary people. Eggs are rolled with delicious snacks fried with bean paste, which makes many Shenyang people dream of lingering. A plate of Xuemian bean paste carries many children's childhood memories. It originated from Manchu and later became one of the flavor foods at the royal banquet of Qing Dynasty.

TOP5. Roast whole sheep: Eating roast whole sheep originated from Inner Mongolia. To eat roast whole sheep, we must first eat sheepskin, sheep neck, sheep tail and leg of lamb, which are all delicious parts. The neck is given to the most distinguished guests at the banquet, and the leg of lamb is given to the people who do things. However, people in Shenyang don't have much etiquette in eating roast sheep, and their food culture is still a little behind. Summer barbecue stalls don't roast whole sheep, but they have roast leg of lamb and roast lamb chops.

? For hard dishes, everyone may have a choice in mind.