The first f4 in Northeast China is stew in Northeast China. Northeast stew, known as "hodgepodge", is to stew beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables with ribs until cooked.

Northeast stew is simple and easy to cook, with good meat and rich nutrition. Cooking methods are good at stir-frying, frying, grilling, frying, roasting, steaming and stewing, with stir-frying, frying, sauce and stewing as the main characteristics. Northeast cuisine pays attention to eating boldly, eating heartily, and has bright colors. It is good at using high-quality seasonal ingredients to enhance the taste with onions, ginger and garlic, and using soy sauce to enhance the color.

Northeast cuisine:

Northeast cuisine mainly integrates Han, Manchu, Mongolian and other multi-ethnic food cultures, and absorbs some other ethnic groups and regions and even foreign food elements. Since the "Manchu-Han banquet" era, it has been compared with the "eight major cuisines" of Chinese cuisine.

Even in Guangzhou, far from its birthplace, Northeast cuisine can be as warm and heroic as kapok. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color and flavor, crisp and crisp.