What are the traditional northeastern dishes?

The representative dishes in Northeast China are: white meat and blood sausage, braised pork, three fresh potatoes, northeast stew, meat cake, stewed chicken with hazelnuts, stewed pork vermicelli, roasted bear's paw, shredded sweet potatoes, sauce skeleton and pork-killing dishes. Pickled sauerkraut and pickles with vegetables dipped in soy sauce are also a major feature that distinguishes Northeast cuisine from other cuisines.

Northeast cuisine refers to the cooking cuisines in Northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Due to the unique and unified humanistic and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also sayings of dishes such as Jicai and Liaocai. Among the "eight major" cuisines, Northeast cuisine is not on the list, but this has not hindered its business. Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, wide range of materials, sufficient heat, rich fragrance, strong color and fresh taste, crisp fragrance, and its cooking methods are good at frying, frying, roasting, frying, steaming and stewing, paying attention to spoon skills, especially turning over, and cooking with northeast specialty raw materials.

1. Pork stewed vermicelli

2. Pot-wrapped meat