1, northeast stew

Northeast stew, known as "hodgepodge", is to stew beans, potatoes, eggplant, green peppers, tomatoes, fungus and other vegetables with meat until cooked. Northeast stew is simple and easy to cook, with good meat, rich nutrition and delicious taste. It is a common home-cooked dish in Northeast China and one of the favorite Chinese New Year dishes in Northeast China.

2, pot meat

Pot-wrapped meat, founded in Guangxu period, was created by Zheng Xingwen, the chef of Yin Duxue, Daotai Prefecture, Harbin. After cooking, it is golden in color and sweet and sour in taste. Pot-wrapped meat is a dish with sweet and sour taste, which changes the salty and fresh "burnt pork strips" into one to meet the tastes of foreign guests. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown in the pan, fished out, and then stirred and thickened in the pan.

3. Stewed mushrooms with chicken

In the list of stewed dishes in Northeast China, stewed mushrooms with chicken always topped the list. In the early years of Shenyang, stewed mushrooms with chicken was the main course of the 30-year-old children, and it was also a signature dish for entertaining guests. There used to be an old saying: "When an uncle enters the door, the chicken dies." That is to say, the new uncle will accompany his daughter-in-law back to her mother's house, and the old father-in-law's house will definitely cook chicken stewed mushrooms.