Heilongjiang Cuisine features a wide variety of raw materials and flavourings, such as dog meat, wild pig meat, deer-tail, Flying Dragon, ginseng, etc, so the tastes of Heilongjiang Cuisine is really colorful and aromatic, salty or spicy, acidic or sweet. Besides, the soups and dishes are delicious and the taste is quite strong. Major cooking techniques include quick-frying, stir-frying, stewing, baking, instant-boiling, sautéing, steaming and boiling etc.

As the typical dishes, there are Roasted Salmon (Hongshao Damahayu), Fried Pickled Cabbage with Vermicelli (Zicai Fen), Four Traditional Northeast Stewed Dishes (Dongbei Sidadun), namely Stewed Catfish with Eggplant (Nianyu Dunqiezi), Braised Pork with Potato Noodles (Zhurou Dun Fentiao), Stewed Pickled Cabbage with Streaky Pork (Suancai Cuan Bairou), Braised Chicken with Mushrooms (Xiaoji Dun Mogu), Braised Tail of Venison (Dun Luwei), Pheasant Soup (Feilong Tang), and so on. People from Harbin used to eat Steamed Corn Flour Bread as their staple food (Da Bingzi) etc.