Northeast cuisine refers to the cooking dishes in Northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Due to the unique and unified human and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of Jicai, Liaocai and Longjiang Caicai (in fact, due to the special choice of materials for Northeast cuisine, only native food talents who can't be planted in the black soil plain of Jilin and Heilongjiang can be used, and today's Liaocai combines many cooking methods of other cuisines, so Longjiang cuisine is the traditional Northeast cuisine; Nowadays, it may only be eaten by farmers in Heiji. Among the "eight major" cuisines, Northeast cuisine is not ranked, but this has not hindered its business. Even in Guangzhou, far from its birthplace, Northeast cuisine can be as warm and heroic as kapok. The formation process of Northeast cuisine also combines some characteristics of other cuisines in China and Han diet. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color and fresh flavor, crisp and fragrant, and its cooking methods are good at stir-frying, frying, grilling, frying, steaming, stewing, and taking slip, frying, sauce and stewing as the main characteristics. Northeast cuisine pays attention to eating boldly and enjoying itself, so it is delicious in color and flavor. Generally, people think (in fact, it is not accurate) that the representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, pot-stewed meat, northeast stew, chicken stewed hazelnut mushroom, minced meat, fresh ground three herbs, grilled three white, pawpaw, shredded sweet potato, sauce skeleton, pork-killing dish, etc. The sauerkraut that Northeast people like to eat and sauce dish with vegetables dipped in big sauce are also a major feature that distinguishes Northeast cuisine from other cuisines.