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Northeastern cuisine, not limited to details, has the temperament of the Northeast. In practice, Northeast cuisine also combines the dietary advantages of some palace dishes and Han people.

Using northeast specialty raw materials and pure green food raw materials, many dishes are tender but not raw, thorough but not old, rotten but not melted, or crisp outside.

The characteristics are rotten inside, the taste is mellow and fragrant, and the dishes are rich and affordable. The formation of the Northeast Cuisine also merged some other cuisines of China and Han nationality.

The characteristics of diet. Northeast cuisine is characterized by multi-flavor, distinct salty and sweet, extensive materials, sufficient calories, rich taste, strong color and fragrance, crisp and refreshing.

Cooking methods are good at frying, frying, roasting, frying, roasting, steaming and stewing, with sliding, frying, sauce and stewing as the main features. Northeast cuisine pays attention to bold eating.

It is very enjoyable to eat, so the colors in the color and fragrance can hardly enter the hall (the side dishes are relatively simple, generally only two or three kinds are used, and only simple seasonings such as onions and peppers are used)

Material, so the food is not delicious). It is generally believed (but not completely believed) that the representative dishes of Northeast cuisine are white meat and blood sausage, braised pork, northeast stew and slippery meat.

Duan, Di Sanxian, stewed pork vermicelli, stewed chicken and mushroom, roasted bear's paw, shredded sweet potato, sauce skeleton, pork-killing dish, etc. Chinese sauerkraut, which is popular in Northeast China.

Pickled vegetables are dipped in soy sauce, which is also a major feature that distinguishes Northeast cuisine from other cuisines.