China's three formerly Manchurian provinces of Liaoning, Jilin, and Heilongjiang are commonly referred to as "Dong1 Bei3" which literally means "East North." Dong Bei cai is known for its strong (but not necessarily spicy) flavors, use of dumplings instead of rice as a staple, and a large variety of cold (凉拌 liang3 ban4) dishes. Click here for a printable copy of this guide.
锅包肉 guo1 bao1 rou4 Boneless battered pork steaks cooked in a thick sweet sauce

干炸里脊

 gan1 zha4 li3 ji3 small battered morsels of pork, usually comes with dipping sauce
肉沫土豆泥 ro4 mo4 tu3 dou4 ni2 In China, this is the closest thing you are going to get to homestyle mashed potatoes and gravy, and they are usually only available at Northeastern restaurants. The name of the dish can very a bit, but always includes the characters 土豆泥 (tu3 dou4 ni2) Other variations might include 农家土豆泥 (nong2 jia1 tu3 dou4 ni2) or 东北土豆泥 (dong1 bei3 tu3 dou4 ni2). But they are all basically the same dish.
地三鲜 di4 san1 xian1 Technically "3 fresh" can include 3 of just about anything mixed together and stir fried in a thick brown sauce. A common variation (pictured here) includes potato, eggplant, and green peppers.
酱焖茄子 jiang4 men4 qie2 zi3 Stewed eggplant cooked in a thick, sticky, brown sauce
葱花饼 cong1 hua1 bing3 These small pieces of fried onion bread can be used to wrap up other food. Try it out, and make your own Chinese burrito.