1, Northeast cuisine is formed and developed on the basis of Manchu cuisine, absorbing the advantages of local cuisines, especially Shandong cuisine and Beijing cuisine. Because it is easy to give people the impression of roughness and lack of delicacy, this dish is rarely cooked in high-end hotels and restaurants, but it perfects the image of Northeast cuisine as a citizen's dish and a common people's dish. Northeast food is really delicious and affordable if the family pays for it themselves.

2. Northeast cuisine is mainly stewed, sauced and roasted, and its shape is rough and heavy. Thick-line northeast dishes, not rigidly attached to details, are quite like thick-line northeast people, which makes people's appetite open. Sauced vegetables such as sauce spine, sauce pork feet, sauce chicken feet, chicken neck, chicken liver, etc., if accompanied by mellow sorghum shochu, will be somewhat heroic and full of flavor beyond the Great Wall.

3. Northeastern cuisine is rich in flavor, salty with sweetness, crisp with crispness, rich in flavor, shiny and exquisite in shape. Cooking methods are good at roasting, frying, roasting, steaming, stewing and pot. White meat and blood sausage, roasted bear's paw, goldfish lying in tents, honey cherry blossoms and assorted hot pot are unique. Sauce skeleton, Flammulina velutipes stewed chicken, stewed pork vermicelli, braised pork, harvested vegetables, the aroma is overflowing, which makes people admire.