Manchu Hot Pot 

Mudanjiang Manchu Hot Pot inherits the "wild hot pot" from the Jurchen period, combined with the improvement of local products, and is a must-have dish for reunions in winter. The soup base is usually cooked with beef bones and chicken racks for a long time, and naturally fermented sauerkraut and more than ten kinds of seafood are added to make it fresh; the hotpot is mainly made of local black pig pork belly, blood sausage, frozen tofu, mountain mushrooms, and Xiangshui rice noodle cakes; the standard dipping sauce is a combination of chive flowers, fermented bean curd, chili oil, and minced garlic, which is sour, mellow, and full of warmth.