Northeast China is a vast region with a long history and distinctive regional culture. It includes Liaoning, Jilin, Heilongjiang and the eastern part of Inner Mongolia. It is one of the birthplaces of Chinese civilization and has been home to Chinese people since ancient times. After a long time of historical and cultural evolution, northeast cuisine with strong region style which is rough, bold, warm and healing has been developed. The vast area, four distinct seasons, the long winters and the lifestyle of ethnic integration have given birth to the rich grain, mountain treasures, seafood, fresh water fishes and Chinese herbs, which have permeated all the aspects of daily life of northeasterners. From the hot Kang to the icy fish, from the iron pot stew to the frozen autumn pear, people in northeast China have created the most simple and delicious taste of their homeland in ice and fire. The course will be divided into three modules: an overview of food culture in northeast China which tells the history, promotion and development of Northeastern food as well as the story of some special food; an introduction of northeast China from the angle of Chinese New Year; an introduction of table manners which should be followed when people come to this area. Through this course, students will be able to learn the origin and development of food in northeast China and describe the representative of northeast cuisine and appreciate its attraction by watching videos and listening to the lectures.