Fushun boasts a great variety of distinctive local delicacies, including snacks such as marinated chicken racks, barbecue and spicy mixed noodles, all fairly priced and incredibly tasty.

The area around South Station is a major food hub in Fushun. The underground floor of Shanghai Commercial Mansion is packed with affordable snack stalls. The chicken racks sold at "South Station Petite Lady" stall are quite popular, yet they still fall short compared with the fried chicken racks from the couple’s stall at Gebu Market.

Jiangjin Road gathers numerous barbecue restaurants across the city, offering reasonable prices and hygienic dining environments. For spicy mixed noodles, head to well-known shops near No.12 Middle School: Tiantian, Xinxin, Qiyun and Sichuan Spicy Noodle House.

Another food paradise worth mentioning is Wanghua District. Though none of its dishes are exclusive to Fushun, they deliver wonderful unique flavors: plump donkey meat from Haicheng, pork floss rolls on Fengcheng Street, steamed dumpling restaurant east of the Second Hospital, Xinjiang big plate chicken near the Petroleum Institute, and flatbread sold opposite Hanfu Restaurant. All these dishes will leave you craving more.

A signature local specialty invented by Fushun residents based on introduced spicy hot pot culture, it enjoys massive popularity. It comes in sweet-sour, spicy numbing and other flavors.

Famous shops are mostly clustered around schools: Liaoning Shihua University, Fushun No.2 High School, No.1 High School, No.10 Middle School, No.12 Middle School, No.6 Middle School and No.23 Middle School. The shops near these campuses serve top-tier spicy mixed noodles, each with its own unique flavors favored by students.

Also known as sticky mouse cakes, perilla leaf buns or perilla leaf pastries. They taste sweet and fragrant with a refreshing perilla leaf aroma. Manchu people love them in daily life and often offer them as sacrificial offerings during rituals. Authentic versions can be found at many snack streets.

An ancient imperial Manchu delicacy once ranked the top dish of Manchu cuisine. After the founding of the Qing Dynasty, Golden Meat was always served as the first course at all grand ceremonies and feasts. Legend has it that this dish was created by Nurhaci, the founding emperor of the Qing Dynasty. Boasting a golden hue, it is crispy, tender, aromatic, rich in nutrients and easy to cook, making it a perfect daily dish.

Also called wrap rice, fak or vegetable rice balls. A classic Northeastern Chinese food. The fresh crispness of vegetables blends perfectly with mellow wheat aroma from the wrappers, instantly stimulating appetite. It is a staple home-cooked dish. The most authentic vegetable wraps are homemade by local Fushun residents, though they are also available in major markets and restaurants.

The term "boluo" (also spelled boqin or boli) refers to oak trees in Mandarin; in Manchu, it means grain or rice. Oak leaves carry health benefits, so Manchu people wrap rice pastries with them for steaming. Steamed oak leaf cakes carry natural rice sweetness, sweet filling aroma and a unique fresh herbal scent from oak leaves.

One of Liaoning’s renowned dishes, prepared with bear paw, shrimp paste and baby bok choy. The bear paw is braised in red sauce first. Minced shrimp is blended with pork fat to make shrimp paste, into which baby bok choy is embedded to form orchid shapes. The pieces are simmered on low heat with seasonings and plated. Made with premium ingredients, the dish features tender meat, bright colors and an exquisite flavor.

A traditional Manchu pastry, also named soybean flour buns, commonly used as sacrificial offerings. Golden in color, it is chewy and aromatic. Its creation originates from the custom of dipping glutinous cakes in roasted soybean flour.

A favored summer food among Manchu people. Corn kernels are soaked, ground into pulp and fermented. The fermented batter is extruded through a noodle tube (or perforated pig shoulder bone) to form thin noodles, which drop into boiling water. Once cooked, seasonings are added. In summer, honey and sesame seeds can be mixed in for a sweet treat, balancing tartness with sweetness for a refreshing taste.