The "Feilong Banquet" is the four major game raw materials of Heilongjiang specialty, and is well-known at home and abroad for its exquisite skills, reasonable collocation and palatability. At the invitation of Hong Kong Maxim Food Co., Ltd., the Heilongjiang team went to Hong Kong to perform. In 18 days, there were 16 tables of diners.

Apart from rare treasures such as flying dragon, bear's paw, and thick nose, the materials used for the "Flying Dragon Banquet" also include fern, Pleurotus eryngii, Tricholoma matsutake, soft-shelled turtle and Xueha. In cooking, it not only highlights the original taste and unique taste of raw materials, but also removes the fishy smell of game itself. The overall banquet is mellow in taste, beautiful in shape and bright in color, and has a nourishing effect.

The "Feilong Banquet" generally consists of a flower, six dishes, six hot dishes, two dishes and two staple foods. For example:

Flower spelling: Linhai Peacock

Dishes: Dried bracken, Pleurotus eryngii with pepper oil, pickled cantaloupe, shredded deer and winter bamboo shoots, salmon seeds, and yellow mutton with garlic.

Hot dishes: Dragon in Wine Pot, Pine Nut Bear's Paw, Braised Tricholoma matsutake with red sauce, Braised Hericium erinaceus, Ginseng Broth Chicken, Rock Sugar Tremella Xueha.

Dim sum: autumn leaves, loquat cake

The staple food: three fresh dumplings and shredded chicken noodles. The Changbai Mountain feast is a high-level banquet that integrates the essence of Changbai Mountain delicacies and nourishing medicinal materials. As early as 1981, when the cooking performance group of Jilin Province went to Hong Kong to perform, more than 2 newspapers reported on it, praising "this is a combination of food culture", "the combination of tonic and food" and "excellent cooking skills and scientific combination".

the main ingredients used in the Changbai mountain banquet are more than a dozen kinds of rare game products, such as flying dragon, bear's paw, Tricholoma matsutake, deer tendon, venison, ginseng, hash oil, sand pheasant and pheasant. Scientific compatibility, paying attention to nutrition and nourishing, cold dishes are mostly marinated, sauced, mixed, baked, leaned and smoked. Hot dishes are fried, grilled, roasted, boiled, fried and steamed. The whole banquet can be summarized as fine selection of materials, beautiful shape, rich nutrition and strong nourishing. The banquet consists of one flower, six dishes, eight hot dishes, one hot dish, one soup and two snacks. For example:

Flower spelling: plum blossom Jin Lu

Dishes: Butterfly sand chicken, bracken in flower basket, Beishan peach kernel, yellow melon fragrant fan, barbecue jade rabbit, golden monkey cricket peach.

Hot dishes: Changbai Mountain Feilong Fresh Spicy Pot, Songhua Bear's Paw Fulushou, Crispy Double-pheasant Happy Meeting, Duoxi Ginseng Longevity Fish, Jade Deer Tendon Jade Chang 'e, Shanzhen Pine Mushroom with Gold Ring, Tianchi Xueha Red Lotus.

Dim sum: Xueyi red bean paste, Sixi steamed dumplings

Soup: assorted jade wine pot.

Northeast delicacies feast is a kind of inheritance of historical food culture, which is mainly based on wild animals. Therefore, in today's social environment, most of them are protected animals, even though some animals can be raised artificially, such as bears and deer. Therefore, the feast of delicacies in Northeast China is now cooked by non-protected animals, artificially raised wild animals and wild vegetables.