1. Stone cake: Heat the stones and place the grains directly on the stones to make them cooked.

Due to the even heat transfer during roasting, it is not easy to burn but can be cooked thoroughly. It tastes salty, crispy and fragrant, and is very delicious.

2. Jar meat: The production characteristics include careful selection of materials, attention to knife skills, mastering the heat, and ensuring quality.

When selecting ingredients, you should choose streaky three-layer meat and lean meat, cut into six-square pieces of meat, even and neat.

First stir-fry the sugar color, then stir-fry the meat until it turns golden and translucent, then add the noodle sauce, ginger slices, green onions, garlic cloves, salt, aniseed, fermented bean curd, dark soy sauce and other seasonings.

Bring the stew to a boil over high heat, then reduce to low heat, then simmer again.

3. Da Lieba Bread: Qiulin Da Lieba is a Russian bread originally operated by Qiulin Department Store in Harbin.

Large bread has a richer aroma, slightly sour taste, and is harder than small bread. It is suitable for storage and has a different flavor.

4. Golden silk rolls: The production principle is the same as the knife-cut steamed buns, except that there are strips of colored noodles wrapped in a large dough. The natural color of sweet potatoes is used to make yellow filaments, which is called "golden silk rolls".

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5. Beef tendon noodles: soft and chewy texture, with a mellow aftertaste.

There are many ways to eat it, mainly cold in spring, summer and autumn, stir-fried or added to soup in winter.

It is machine-pressed and has fine bubbles on the surface. It tastes like beef tendon, hence the name beef tendon noodles.