Why is traditional Northeastern cuisine based on Heilongjiang cuisine, rather than Ji or Liao cuisine?

Northeastern cuisine refers to the culinary cuisines of the Northeast, including Heilongjiang, Jilin, Liaoning, and the eastern part of Inner Mongolia. Due to the unique and uniform human and natural environment of the Northeast, the cuisines of the various parts of the Northeast are highly similar, but there are also cuisines such as Ji Cai and Liao Cai under the subdivided category. Northeastern cuisine is characterized by a multi-flavored dishes, salty and sweet, with a wide range of materials, fire enough, rich flavor, color and taste, crispy and crunchy, cooking methods long in the simmering, popping, grilling, deep-frying, burning, steaming, stewing, stewing, saucing, baking as the main feature.

Northestern China's classic dishes:

Meat dishes: pork in pots and pans, slipped meat section, white meat blood sausage, buttermilk fat intestines, Northeast stew, pork ribs with pickled vegetables, bone rack in sauce, pork stewed with pickled vegetables and cabbage, stewed mushrooms, roasted carp with green onions, peppercorns and young drunken chicken, shredded pork skin, fried carp, leeks and dried threads, muxia pork, purple abalone in sesame sauce, mandarin ducks and play flying dragons, braised elbows, eggs and silverfish, slices of grass carp in eggplant sauce, celery shredded fish, five-spice beef, simmered gizzard, roasted field chicken legs with garlic cloves, roasted duck loin with portobello mushrooms, stir-fried beef with celery, crucian carp across the river, sliced pork with scallions, hidden lamb in the belly of the fish, soft fried fish, spicy bean-paste fish, and so on.

Vegetarian dishes: ground three fresh vegetables, plucked groundnut, braised hot and sour dried silk, woodruff persimmon and so on.

Soups: Mutton and winter melon soup, shirataki soup, egg soup and so on.

Seafood: fried sesame shrimp, soft fried shrimp, shrimp casserole, fried shrimp balls and so on.

History of Northeast Cuisine:

The Northeast is a multi-ethnic mixed place, the narrow sense of the Northeast, including Liaoyang, Jihei, and in fact, the influence of Northeast Cuisine also includes the eastern part of Inner Mongolia, because historically, these places are under the scope of the Northeast, and in addition to the influence of the place includes the former Jehol Province, which is today's Hebei Province, outside the Shanhaiguan area. Northern Wei JiaSiFu written by the "qimin yaojutsu" book, has described the northern ethnic minorities of the "hu braised meat", "hu soup method", "hu rice method" and other cooking methods, that its Cooking technology has long had a high level. Shenyang, Liaoning is the former capital of the Qing Dynasty, the court dishes, royal dishes, the Northeast Cuisine by its influence, production methods and materials more elaborate, but also the collection of Beijing, Lu, Sichuan, Su and other places of the essence of the cooking methods, the formation of a rich local flavor of the Northeast Cuisine. Northeastern cuisine is characterized by: cooking methods long in the grill, baking, cooking, popping; pay attention to the spoon work, especially the big turn.

Characteristics of Northeastern Cuisine:

Northeastern Cuisine is a dish of many flavors, salty and sweet, with a wide range of materials, enough fire, rich flavor, color and taste, crispy and crunchy, cooking methods are long in the simmering, popping, grilling, deep-frying, burning, steaming, stewing, stewed, sauced, baked as the main feature. Northeastern cuisine, not sticking to the details, quite the temperament of the Northeast. Northeastern cuisine in the practice of fusion of some of the palace dishes and Han diet, the use of Northeast specialty raw materials and pure green food raw materials, many dishes show a tender and not raw, not old, rotten and not melt or crispy outside the tender, crispy inside the rotten features, mellow flavor and aroma, dishes rich and affordable.

Northestern China's main recipes:

First, pot meat

Pot meat is a Northestern China's flavorful dishes, that is, sliced pork loin marinated in flavor, wrapped in deep frying batter pan fried to golden brown and then pot fried thickened into a pot. The dish is golden in color and sweet and sour in taste.

Ingredients: 8 taels of pork loin, 5 taels of cornstarch, green onion, ginger, cilantro, carrots, garlic, 1.6 taels of sugar, 1.6 taels of 9-degree rice vinegar, salt, soy sauce, sesame oil, cooking wine, each in moderation.

Practice:

1, pork tenderloin cut large pieces, thick about 2-3 mm, not too thin, too thin on the fried dry.

2, green onions, ginger, cilantro, carrots shredded, sugar, white vinegar, soy sauce, salt sauce.

3, water starch with a little egg white into the appropriate consistency of the batter, to the meat is very easy to evenly coat a layer of batter, but not too thick shall prevail.

4, when the oil in the pot is five or six percent hot, a piece of the slice of meat wrapped in batter, medium heat, fried, fish out.

5, the fire to high heat, into the fried meat, high heat fried until crispy, color, I fried is not too burnt, the general restaurant fried more than this some burnt, I like a little soft texture.

6, leave a little oil in the pan, put onion, ginger, cilantro, carrots, stir fry evenly.

7, into the fried meat stir fry evenly, pour into the sauce, high heat and quickly stir fry out of the pot.

Second, slippery meat section

slippery meat section belongs to the Northeast dishes, the main ingredients are pork and starch, the main cooking process is fried. The finished product is crispy and tender, flavorful and delicious, is a people's dinner table home cooking.

Ingredients: four taels of lean pork, two cucumbers, two asparagus slices of two dollars, one dollar of sesame oil, two taels of starch, an egg, five points of flavor, five dollars of soy sauce, three points of vinegar, two dollars of sugar, one dollar of wine, fine salt, green onions, ginger, garlic, a little.

Practice:

1, first cut the meat into two thick slices, and then cut two and a half wide, eight long diagonal section, with wine, salt, an egg to feed for a while, and then use starch with sesame oil paste paste good.

2, with a small bowl of wine, sesame oil, sugar, vinegar, monosodium glutamate, soy sauce, starch on the good juice brine spare.

3, spoon juice marinade plus broad oil, burned to seventy percent heat, the meat section of the spoon under the deep-fried into golden crisp when removed.

4, a large spoon less bottom oil, under the onion, ginger, garlic, cucumber slices, asparagus slices fried a few times, put the fried meat section, and then splash the juice of good marinade into the spoon, upside down a few, drip sesame oil out of the spoon on the plate.

Third, chicken stewed mushrooms

Chicken stewed mushrooms is a northeastern Heilongjiang Han Chinese specialties. It is also one of the four traditional Heilongjiang stews. The origin of the chicken stewed mushrooms is also very northeastern white mountains and black soil of life. It is made with dried mushrooms, chicken and vermicelli. The best mushrooms for the chicken stew are wild hazel mushrooms, the kind with small thin stalks and umbrellas, which can maximize the freshness of the chicken. It's a real mountain delicacy. The Northeastern cuisine can be developed into one of the few home-cooked dishes comparable to other high-grade dishes.

Raw materials: children's chicken, three yellow chicken, soil chicken can be 750 grams - 1000 grams, 75 grams of mushrooms, green onions, ginger, dried red chili peppers, dashi, soy sauce, cooking wine, salt, a little sugar, cooking oil.

Method:

1, wash the small chicken, chopped into small pieces. Use boiling water to blanch chicken pieces for 3-5 minutes (to remove the blood in the chicken and have the effect of removing the fishy flavor), fish out and control dry, standby.

2. Soak the mushrooms in warm water for 30 minutes, rinse and set aside.

3, sit in a pot of hot, put a small amount of oil, when the oil is hot, put the chicken pieces stir fry, until the chicken discoloration into the green onions, ginger, dashi, dry red pepper, salt, soy sauce, sugar, cooking wine, the color of the stir fry, add the right amount of water to stew for about ten minutes and then poured into the mushrooms, stewed on medium heat plus.

Fourth, five spice beef

The so-called five spice is more than five kinds of spices ground into a powdered mixture together, often used in the frying, frying before coating, and we eat five spice beef is ordinary beef sliced into the five spice processed.

Ingredients: 100 grams of beef, half a teaspoon of pepper, 2 star anise, 1 piece of cinnamon, 5-6 pieces of ginger, 1 grass fruit (crushed), half a teaspoon of fennel, 1 strip of dried onion minced bank, 1 flat teaspoon of salt, half a tablespoon of rock sugar crushed (about 25 grams, that is, 6 ? money), 400 milliliters of stock, 1 tablespoon of wine.

For the dipping sauce: 1 tablespoon each of sesame oil, soy sauce and red pepper, 1? tablespoons of zhejiang vinegar, 1 teaspoon of cooking oil, 1 tablespoon of red pepper, ? teaspoon of sugar.

Directions:

1. Put the marinade ingredients (except wine) in a deep bowl and cook on high heat for 15 minutes.

2. Wash the beef, put it in the marinade and add the wine, then cook on medium heat for about 40 minutes.

3. Remove the beef, let it cool and then cut thin slices.

4, dipping sauce material in addition to sesame oil and zhejiang vinegar, put the stove with high heat and cook for 1 minute, take out and add the rest of the sauce, you can eat with the beef.

Five, the ground three fresh

Ground three fresh is a common dish, practice is simple. Ground Sanxian flavor belongs to the home taste, practice is stir-fried vegetables, according to their own taste habits to adjust the details. The main ingredients are potatoes, eggplant, green pepper three.

Ingredients: 100 grams of eggplant, half a red pepper, 3 green pepper, 150 grams of potatoes, 1 small piece of ginger, 5 cloves of garlic, starch.

The traditional Northeast cuisine is based on Heilongjiang cuisine, which is an indisputable fact, there is also a certain reason, the following on my insights to share with you, just my personal opinion, not comprehensive, to give you a reference only.

First of all, the three northeastern provinces, Heilongjiang's area is the largest, so the radiation area of Heilongjiang's northeastern cuisine is the widest.


Traditional Northeastern cuisine or rural Northeastern cuisine based on the rural area of Heilongjiang, naturally produced Northeastern dishes and like Northeastern cuisine in the northeast of the largest number of people, which is to say that Heilongjiang's Northeastern cuisine, humanities foundation is the best. Secondly, Heilongjiang's cuisine is basically northeastern cuisine, while Jilin cuisine in addition to northeastern cuisine, there are Manchu dishes and Korean dishes, after all, Jilin is the birthplace of the Manchu people, the proportion of the Korean people is much higher than that of Heilongjiang Province. Liaoning's Northeastern cuisine has added a lot of seafood dishes, and it's not purely traditional Northeastern cuisine.

Northeastern cuisine is a branch of traditional Chinese regional cuisine, because of special reasons, in the original Northeast on the basis of the food habits of Hebei, Henan and Shandong people, and slowly formed a regional characteristics of the local cuisine. The most classic Northeastern dishes are chicken stewed mushrooms, pig chowder, boiled pork, catfish stewed eggplant, fish stewed in an iron pot, meat in a pot, the ground three fresh meat, pork ribs stewed bean curd, etc. The most important thing to remember is that the Northeastern dishes are not the same as the original ones. The characteristics of Northeastern cuisine is heavy oil heavy salt, Northeastern cuisine taste is relatively heavy, because Northeastern people bold character, Northeastern cuisine is also manifested in the large plate loaded, the amount of larger, and Northeastern cuisine to stew and simmering as the main cooking method, so that the dish can be more flavorful, in order to be able to better meal.

With the development of time, the broader scope of the Northeast cuisine, has not only limited to the traditional sense of the Northeast cuisine, Bozai hundred schools, but also has its own characteristics.

Some people say that our Heilongjiang personnel expenditure three days of fun. Three days of fun finished on no money, some people say we Heilongjiang people. Good food and drink. I think they are right, in our Heilongjiang's vast and boundless land. Really everywhere is overflowing if the smell of meat skewers, everywhere there is the smell of delicacies and meals. Because the people of Northeast Heilongjiang are so good at eating. Eat is also reached the highest realm. Really is the mountain running in the water swimming, flying in the sky, in Heilongjiang you can eat all kinds of delicious food. This is also Liaoning and Changchun Jilin can not be compared. Friends, the family's food is really beyond imagination. What river water stewed frogs, what sauce big bone stick, what kill pig dishes are all available, as long as you come to Heilongjiang all year round delicious food is not repeated in front of you. This is the diet of Heilongjiang. Northeast of the most dietary charm of the big city.

Because Jilin and Liaoning people chef profession out of too little, I'm in Jiangnan, Northeast restaurants are basically Heilongjiang people open, I personally have not run into Jilin people out of the restaurant, Liaoning barbecue masters are quite a lot of more chef's group, basically tired of Longjiang, so it leads to a lot of people think that Northeast cuisine is the dishes of Heilongjiang, to be honest, the dishes of Heilongjiang, doing Relative to Jilin and Liaoning is really not very good, do too salty, very rough, work relative to the other two provinces is not fine enough, personal opinion, do not spray

Northeastern cuisine why should be divided into clear black, Kyrgyzstan and Liao ah? Three provinces is a family, the dishes have their own style, the reason why you can call the "Northeast cuisine", do not be able to distinguish between the three provinces of the dishes overlap too much, as for who is more authentic, that is, it's a matter of opinion, it's just that you desserts, he is sour, you put more of this, he put more of that, you fry this first, he put that first, so it is called the "Northeast cuisine". "The first thing you need to do is to get your hands dirty.

Liao cuisine has become China's ninth largest cuisine, northeast of the food is highly similar to all over the country, subdivided under the Jicai, Liao Cuisine, Longjiang Cuisine cuisine, in which Liao Cuisine has become a resounding name, Liao Cuisine, the fusion of many other cuisines cooking methods, but also to do the most exquisite representative works, experts believe that Longjiang Cuisine is the traditional sense of the Northeast cuisine, perhaps the saying is called Ji-poor, Liao rich Longjiang people at home! Stay out of it, not the number of hotels opened by Heilongjiang people can represent the prosperous development of Northeast cuisine.

Northeastern cuisine is the most prestigious and influential Liao cuisine, Liao cuisine masters unremitting efforts of the highest achievement is the 2014 "Liao traditional cooking techniques" successfully among the national intangible cultural heritage, which is the country's various well-known local cuisine, the only one to win the award, but also Liao cuisine of the predecessors over the years to the deed and relentless, painstaking research. It is the only one among the famous local cuisines in the country to be awarded this honor, and it is also the great achievement of the predecessors of Liao Cuisine who have been working hard for many years to study and research the cuisine.

The main features of Northeastern cuisine are salty and sweet, wide range of ingredients, sufficient fire, rich flavor, color and taste, crispy, crispy, long cooking methods, simmering, popping, grilling, deep-frying, burning, steaming, stewing, soy sauce, smoked, and other production processes, the main choice of natural ingredients, the Northeast's representative dishes are sauerkraut and white blood sausages, pork stewed vermicelli, pork, stewed, stewed, stewed, stewed hazelnut mushrooms, The Northeastern cuisine is represented by the following dishes: pork stew, pork noodle, pot roast, stewed pork, stewed pork, stewed hazel mushrooms, chicken stew, pork slice, grilled pork, bear's paw, groundnut, bone in sauce, smoked chicken, pig-killing dishes, dipping vegetables, etc. There are also some local specialties, and Liaoning, because of its long coastline, is also rich in fishermen's specialties.

The biggest leap in Northeastern cuisine is the legendary Manchu-Han banquet, although the Manchus have their own inherent food customs, but after entering the Central Plains, in the Manchu-Chinese cultural blend and the need to rule, a large number of accepted the Han's food customs. And because of the special status of the court, food custom detailed rules. The use of northeastern ingredients fused with a variety of local traditional cooking methods, to create a perfect new school of Liao cuisine.

The reason why Liao Cuisine reaches the height of the culinary industry cannot be separated from the masters, who are China's No. 001 chef, the champion of China's first culinary competition in 1983, the chief consultant of China Cuisine Association, the chairman of the expert committee of China Cuisine and Catering Association, the life-long honorary chairman of Liaoning Cuisine Association, the representative of Shenyang People's Congress, the national model worker, and the president of Liao Cuisine Research Association, Mr. Liu Jingxian. Mr. Liu Jingxian is the master of the National Culinary Master Mr. Liu Guodong. Master and disciple have won numerous honors for the Chinese culinary industry also represents the highest level of northeastern cuisine!

pot meat (Nianyou) famous north and south of the Yangtze River, this dish is a typical Heilongjiang cuisine, it is said that the earliest appearance of the Harbin Daotai House, when there are foreigners such as Russia often go to the Daotai House as a guest, chef Zheng Xingwen will be the pork through the spine cut into large thick slices, drawing on the practice of Shandong cuisine JiaoYi meat slices, hanging on the potatoes and starch batter deep-fried, fried after the three fried, crispy outside and tender inside, and then back to the pan! After three deep-frying, the outside is crispy and the inside is tender, then back to the pot, and then cook the sauce with sugar and vinegar to form the original pot meat (now called old-fashioned pot meat) is also in the picture above, and the new school of using ketchup or orange juice, the flavor has a thousand flavors.......Due to the sweet and sour pot meat (sweet in the front, sour in the back) by foreigners, it also has a "foreign" name is called: French "The name is French Rustic Honey Flavored Pork Chop.

By the way, the Northeast daughter-in-law can do pot meat are at home and outside are a good hand, only peeling onions with a far are yards

At the same time, Heilongjiang cuisine is also affected by the Russian dietary culture, some of the famous dishes is the Russian cuisine has been improved to meet the needs of our people! The taste, for example: the picture of the "canned beef" is the early years of the Russians in Harbin to open the "Russian restaurant", the menu on the "canned beef", and later through the improvement of the state banquet of the Diaoyutai. The establishment of Diaoyutai's state banquet dishes.

This beautiful bird is a rare bird "Flying Dragon", the heavenly dragon meat underground donkey meat, said it, the former Qing Dynasty which is the same as the "Haidongqing" tribute, Flying Dragon scientific name is "Flower-tailed Hazel Grouse". The name of this beautiful bird is "Flower Tail Hazel Chicken", this beautiful bird is not much bigger than a pigeon, and it is said that if you add a little bit of salt to the soup, it will be delicious... Of course, it is now a national level of protection, and no one dares to go out to the wild to catch it.

Demoli stewed river fish, is the most grounded popular cuisine in Heilongjiang, you have to break the edge of the enamel plate on the dish is called authentic Demoli stewed fish is the Heilongjiang River or Ussuri River, the Nenjiang River, the three rivers in the fish belonging to the river food, the dish can be used with carp, chub, salmon ....... Cooking can be used to Northeast China's soy sauce (soy sauce in the fermentation process can be produced ethanol lipids), and the same composition as wine, can be used to make the wine, the same composition as the wine, can be used to make the wine. The same composition as the wine, can eliminate the fish's earthy flavor) groundnut or potato vermicelli and tofu and other side dishes, "a thousand rolls of bean curd and ten thousand rolls of fish," the two ingredients longer stewed flavor is very good, especially just hit up the river fish, the meat is tender and unparalleled!

In general, Heilongjiang cuisine to stew, frying-based, Heilongjiang is rich in products, which has countless mountain treasures, there are China's best rice! When the old folks from Hebei and Shandong also brought their hometown food here, combined with local products to improve the cooking, forming a large amount of Heilongjiang cuisine, mellow, real characteristics, and the early years of Heilongjiang when the opening of the Fuhu and a large number of Russians will be brought to the exotic diet of Heilongjiang, and the formation of a unique "Chinese-Russian cuisine", which also makes people appreciate the exotic food, and also makes people appreciate the exotic food, and also makes people appreciate the exotic food. It is said that now Heilongjiang port of entry to Russia every Christmas, New Year and Chinese New Year will have a large number of Russian entry that is shopping and taste "Chinese Russian food", and enjoy it.

Pictures of "papaya stewed clams", I believe that most women love to eat, have the effect of beauty, this dessert is a representative of the Jilin dishes.

Jilin, like Heilongjiang, is rich in products and is an important food base in China! Ginseng, mink, antler horn in the northeast two of the three treasures in Jilin production ranks among the top three provinces!

Jilin cuisine is also y influenced by the Lu Cuisine or Beijing Lu Cuisine, the reason is that the pseudo-manchurian period at that time Changchun is called Xinjing, because it is the seat of the reactionary government of the pseudo-manchuria, the former Qing dynasty left behind the old and the young to the flies fly to the past, there are so many pseudo-Manchurian dignitaries, the local food began to flourish, and with the left behind these left behind the old and the young came to the Jilin! There are also many famous chefs in the Beijing-Tianjin generation, but also the use of Jilin's products to cook food, in a few years on the formation of a distinctive "Ji cuisine system".

"Snow Cotton Bean Paste", the famous Jilin dishes, the egg white with chopsticks into foam, to be able to stand chopsticks, and then wrapped in bean paste filling with low-temperature deep-frying, the difficulty of cooking is that the upper and lower colors are the same, like the snow as white, shall not appear on the white under the yellow, if so this dish will do a failure. The "Snow Cotton Bean Paste" is the first or third level of the Northeastern master's examination.

Carp in water sauce, in the three provinces of Heilongjiang, Jilin and Liaoning are home dishes, but it is the practice of Lu cuisine sweet and sour fish, Shandong masters more than a hundred years ago to bring this dish into the Northeast, and carry forward!

From a culinary point of view and Heilongjiang cuisine is not very different, are derived from Lu cuisine or borrowed dishes, this place in the Northeast, unlike the Guannei development is relatively early, the late Qing Dynasty before the gradual development of the early years are hunting, farming way to engage in production, unlike the Guannei life is so exquisite, and there is not much dietary culture, so the development of the dish lags behind, far less than the south of the Yangtze River. The first time I saw this, it was a very good thing that I was able to get to the top of the list.

My hometown of Liaoning's famous dish "? Prawns", this dish is characterized by the skin fried crispy, to eat the skin together, at the same time the shrimp meat can not be old, which requires the "? when added to a small bowl of white vinegar water (1:2), vinegar that played a role in crisping the skin of shrimp, but also to prevent shrimp meat is too old, and shrimp to do out of the color to be like a picture of this "evening red", which requires shrimp brain in the shrimp to be more so that frying when the shrimp brain oil to be more, so you have to choose to use before and after the Ching Ming Ming prawns or eleven after the The large sea white shrimp to do, theoretically belongs to the seasonal dishes.

But "? Prawns" how to look at the famous Shandong dish "stewed prawns", which is also understandable, when the Shandong townsmen are in the boat from the Shandong Peninsula to the Liaoning Peninsula ashore, and settled, so Liao Cuisine and Lu Cuisine is the closest.

"Orchid bear paw", this is not a real bear paw, now who dares to hunt bears? This dish uses a stainless steel mold, the cooked pork elbow rest, and then put on the hoof tendons, sea cucumbers, dried scallops ... and other good ingredients, pouring into a good buckle sauce and then on the drawer steamed for two hours, until crispy in the mouth, containing a lot of collagen.

Liaoning Province is rich in mountain products and the Yellow Bohai Sea, there are China's best sea cucumbers, abalone and prawns ... and the Shandong Peninsula seafood as rich, so Shandong "Jiaozhou dishes" practices and famous dishes in Liaoning can be found, the taste is very close to.

Oil explosion conch slice, this dish should be a good bowl of thickening, conch slice to slice very thin, from the frying pan, quick frying, plate on the table can not be more than 3 minutes, otherwise the conch slice on the old! This dish and Shandong famous dish "oil explosion double crisp" (tripe and gizzard) practice the same, only the ingredients are not the same.

Killing pig stew, pickled cabbage dumplings, "heaven and earth tigers, chicken stewed mushrooms", stir-fried white meat, ice-crisp white meat, ground three fresh, rue soil row (kidney beans, potatoes, pork ribs), the northeast of the big pulled pork, harvest dipping sauce, sauce, big bones ... these dishes, black, jilin and liao provinces pass! Fully demonstrates the bounty of the black earth! Borrowed from other regions of the motherland's food culture and cooking techniques, it is difficult to say which one in the country's most famous, they are collectively known as the Northeast cuisine!

Northeastern cuisine is largely derived from the Lu Cuisine cuisine, and in the development of changes in the integration of a large number of ethnic minorities in the diet, coupled with the unique cold climate of the Northeast and special ingredients, resulting in a characteristic of the Northeast cuisine.

As a whole, the northeast provinces around the diet or habits are relatively consistent, but if you want to break down or have Ji cuisine, Liao cuisine, Longjiang cuisine cuisine, etc., in some of the specialties are slightly different. For example, Heilongjiang has got Moli fish stew, out of Jilin can not eat the Songjiang white fish, to the western Liaoning must eat the gully smoked chicken and so on. However, with the current development of the logistics industry, the distance is no longer an obstacle, modern agriculture, winter greenhouse planting technology so that the original difference between the three provinces of the East style of food, but also more and more close. Therefore, the traditional Northeastern cuisine and can not be clearly distinguishable Liao Ji Hei who is the main and who is second.

In the Northeast, there are many concentrated ethnic minorities, including the Korean, Hui, Mongolia, Manchu, the eating habits of the Northeast cuisine has the greatest impact. And in many minority gatherings, have their own local characteristics of the national food culture. For example, there are a lot of Hui people in Liaoning, so Halal food is very rich, go to each place, no matter the size of the city, you can find "Hui people's restaurants". Like haggis soup, hand-torn mutton, tripe, mutton buns, etc. are quite distinctive Hui dishes. Special Tieling area unique beef fire spoon, not fire, is a kind of roasted beef stuffed with a small pastry, with haggis soup to eat, can be called a masterpiece. If you go to Jilin, Jilin's most Korean, so the Korean cold noodle store barbecue store especially more, Korean cold noodles can be said to be China's major noodle series in the most distinctive and most distinctive one. In addition to the Korean cold noodles, there is basically no sweet and sour taste of cold soup noodles. Another major feature of the Korean people is dog meat, such as dog neck meat, dog feet in sauce, dog meat pot, etc., with fresh and spicy flavors. There is a Yulin Dog Meat Festival in the south, but the style of dog meat practice is completely different from the North Korean dog meat, if you are not a dog lover, you can come to the Northeast to try.

The base material of Northeastern cuisine is not comparable to other provinces in China. The best flavor of green vegetables, not to mention. The mountain delicacies and seafood are incomparable to any other province in the country! Ginseng, antler, sea cucumber, abalone, bear's paw, camel's foot, bird's nest, monkey's head, the list goes on and on, and there is no Northeastern base material where you can call it a full banquet! Northeastern and Cantonese cuisine can be eaten often, the other on occasion! Eat some dry tofu, eat some peasant food, where better than the Northeast!