Northeast cuisine is the local cuisine in Northeast China. It is based on the cooking skills of Han immigrants, combines with rich northeast products, and absorbs some dietary elements of Manchu, Mongol, Chaoxian and other nationalities and foreign countries, forming its own cuisine. Northeast cuisine is characterized by a variety of flavors, distinct salty and sweet, wide range of ingredients, sufficient heat, rich taste, strong color and taste, crisp and rotten, and its cooking method includes stir-frying, baking, steaming, stewing, frying, and braising. Northeast cuisine emphasizes being generous and enjoyable, and has bright color. It is good at using high-quality seasonal ingredients, with the help of onions, ginger and garlic to enhance flavor, and soy sauce to enhance color. The common dishes of Northeast cuisine include GuōBāoRòu (fried pork), LiūRòuDuàn (fried meat slices), JiàngGǔJià (braised spare ribs in brown sauce), DìSānXiān (sauteed potato, green pepper and eggplant), XuěYīDòuShā (sweetened bean paste with snow-white skin), ZhūRòuDùnFěnTiáo (stewed pork with bean starch noodles), XiǎoJīDùnFěnTiáo (stewed chicken with mushrooms), SuānCàiPáiGǔ (stewed pork chop with pickle cabbage), DōngBěiLuànDùn (Northeast hodgepodge simmers), ShāZhūCài (pork stew), and so on. Northeast SuānCài (sauerkraut) and ZhànJiàngCài (fresh vegetables with dipping sauce) are also a major feature of Northeast cuisine that is different from other cuisines. In addition to the dinner dishes, there are many snacks in Northeast China, such as FànBāo (mixed rice), MáLàTàng (peppery and spicy hot pot), KǎoLěmgMiàn (baked cold noodles), DànBǎo (egg burgers), HarbinHóngCháng (Harbin sausage), FēngGānCháng ( Harbin fermented sausage), etc.