On the basis of Manchu cuisine, Northeast cuisine has been continuously formed and developed by absorbing the advantages of local cuisines, especially Shandong cuisine and Beijing cuisine. Because it is easy to give people a rough impression and lacks delicacy, this dish is rarely cooked in high-end hotels and restaurants, but it has fulfilled the image that Northeast cuisine is a citizen's dish and a common people's dish. If the family pays for itself, Northeast cuisine is really a good and affordable choice.

B. Northeast cuisine is mainly stewed, sauced and roasted, with rough color and rich flavor. Thick-line northeast dishes, not rigidly attached to details, are quite like thick-line northeast people, which makes people's appetite open. Sauced vegetables such as sauce spine, sauce pork feet, sauce chicken feet, chicken neck, chicken liver, etc., if accompanied by mellow sorghum shochu, will be somewhat heroic and full of flavor beyond the Great Wall.

C. Northeast cuisine is rich in flavor, salty with sweetness, crisp with crispness, rich in flavor, shiny and exquisite in shape. Cooking methods are good at roasting, frying, roasting, steaming, stewing and pot. White meat and blood sausage, roasted bear's paw, goldfish lying in tents, honey cherry blossoms and assorted hot pot are unique. Sauce skeleton, Flammulina velutipes stewed chicken, stewed pork vermicelli, braised pork and harvested vegetables are full of fragrance, which makes people admire.

Here are some northeast specialties for you:

Braised pork with vermicelli

Northeast yiguochu

Northeast cold salad

Fish discus

Northeast Chinese sauerkraut fen

Northeast pickles