Northeastern Chinese cuisinerefers to cooking styles found in Northeast China, including Heilongjiang, Jilin, Liaoning, and the eastern part of Inner Mongolia. The characteristics of Northeastern Chinese cuisine are affordable prices with generous portions, wide-ranging ingredients, sufficient cooking techniques, rich flavors, and mainly stewed dishes.Representative dishes include white meatbloodintestines,shredded pork in sweet and sour sauce, northeastern hot pot,porkstewedvermicelli, chickenstewed with pine mushrooms, braised dishesbear paw, etc.

Northeastern Chinese cuisine also incorporates some characteristics from other Chinese cuisines, especially heavily influenced byShandong (Lu) cuisine.Slightly less spicy dishes fromSichuan (Chuan) cuisinelike fish-flavored shredded meat strips（and modified Hebei dishes are also frequently found in Northeastern menus.Fermented vegetables, such as pickled cabbage, are commonly served at the tables of hospitable Northerners during the cold winter months.Notable dishes includestir-fried potatoes, eggplant, and onion,braised rib bones, slaughtered pig feasts, and some dishes that blend minority ethnic characteristics, including Barbecue from the Northeastern Jurchen people and grilled lamb skewers from Xinjiang.Famous dishes also includeDried Vegetable Stir-Fry, Braised Spare Ribs, Slaughtered Pig Feast, and some minority integrated dishes, including the barbecued meat of the Northeastern Jurchen people and themuttonskewers of Xinjiang.