Harbin' s dining culture and cuisine are characterized by immigrant influences from Russia, Japan and other parts of China, which have created an intriguing fusion of tastes from different parts of the world. The four main Chinese influences on the local cuisine are Shandong style, Sichuan style, Guangdong style, and Jiangzhe style (from Jiangsu and Zhejiang Provinces). As a city famed its cold winter climate, Harbin cuisine tends to be hearty, robust and strongly flavored. Condiments and seasonings that one finds in other provinces are not used in Heilongjiang cuisine, where the emphasis is on ''authentic'' flavors.

People say Harbin is suited to those that love shish-kabob (ròu chuàn) restaurants, Mongolian lamb hotpot (huǒ guō) and Xinjiang Restaurants. Typical Harbin delicacies include red-cooked sturgeon, red-cooked boar meat, braised deer tail, braised pork seasoned with soy sauce, mushroom chicken soup, braised salmon, shish-kabobs and dumplings (jiǎozi). One of the best places to try dumplings is Dongfang Jiaozi Wang.

For a brief period part of the Russian Empire, Harbin is also notable for its Russian-influenced Western restaurants. Among the European influences on Heilongjiang cuisine are smoked pork sausages (ròulián hóngcháng) and Lie Ba, a Russian flatbread. Qiu Lin Shopping Mall and Huamei Western Food Restaurant is the best place for Lie Ba—get there early, though, as the bread tends to sell out fast. Wash it down with the local brand of beer (Harbin Beer, or hāpí ), well-known throughout China.

Street vendors sell traditional local snacks including red sausage, air-dried sausage, Old Chang' s Spring cakes, pine-nut tripe, shish-kabobs, spring rolls and other delicacies; however, we recommend that you save your snacking for the reputable vendors on Shangfu Dining Street and Beisandao Lu in Daowai District.

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