The top ten specialty foods in Northeast China are stewed hazelnut mushrooms with chicken, stewed pork vermicelli, snow-coated bean paste, white meat and blood sausage, fresh ground rice, stir-fried pork, pot-stewed meat, braised pork, sticky bean buns and Hu cakes.

1. Braised Hazelnut Mushroom with Chicken

The dried Hazelnut Mushroom exudes a strong fragrance and seduces the greedy insects. In the northeast, hazel mushrooms are mostly used in stews, especially with chicken, which is delicious and rich.

2. Pork stewed vermicelli

Pork stewed vermicelli, a Sichuan dish and a Northeast dish, originated in Sichuan. During the Tang Dynasty, Xue Rengui liked Sichuan food very much. After Xue Rengui was sent to the Northeast by the government, he also brought Sichuan food to the Northeast and developed it into a Northeast cuisine according to the local style.

3. Xueyi red bean paste

Xueyi red bean paste belongs to Ji cuisine, which is a palace dish in the Qing Dynasty. It is said that it was created when Emperor Qianlong was the emperor's father, and then spread by the royal chef when he returned to his hometown of Wula, Jilin, and then gradually spread in the land of Kanto and Beijing and Tianjin.

4. Blood sausage with white meat

Blood sausage with white meat and sauerkraut is a traditional Manchu food, which is widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Its full name should be stewed white meat and blood sausage with sauerkraut.

5. Di San Xian

Di San Xian is a traditional dish in Northeast China. The raw materials of the three fresh plants are three kinds of seasonal fresh ingredients, eggplant, potato and green pepper. It is not only rich in fresh flavor and natural green ingredients, but also better than it covers the nutrition of a variety of ingredients, making three very ordinary ingredients into fresh and incomparable delicacies.

6. Stir-fried pork

Stir-fried pork is a kind of delicious food. The main materials are pork tenderloin and green pepper, and the auxiliary materials are oil, salt, soy sauce, garlic and carrots. Stir-fried pork is a favorite home-cooked dish of ordinary people, which is simple and delicious.

7. Pot-wrapped meat

Pot-wrapped meat, formerly known as pot-fried meat, was founded by Zheng Xingwen, chef of Yin Du Xueying, Daotai Prefecture, Harbin, in Guangxu period. After cooking, it is golden in color and sweet and sour in taste.

8. Braised pork

Braised pork is a special food in Northeast China. It can be eaten with sesame sauce, mashed potatoes, chopped green onion and Chili oil after processing corn starch. It can be tender and crisp, and it is a folk snack.

9. Sticky bean bag

Sticky bean bag, also known as bean bag, is a special food in Northeast China. In Northeast China, sticky bean buns are an indispensable protagonist of people's winter dining table. Sticky bean bags are usually made at the beginning of winter, and then stored in outdoor tanks for the winter. All techniques are derived from nature, which is a model of traditional natural food.

11. Hu cake

Hu cake is a special food in Northeast China, also known as the bean quilt. It is loved by the people for its jade-like color, silk-thin and full of tendons. Its side dishes are rich in materials and rich in flavor, which reflects the bold and simple character of the Northeast people.

for the above contents, please refer to Baidu Encyclopedia-Braised Mushrooms with Chicken.