| Liaoning cuisine | |||||||
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| Traditional Chinese | 遼寧菜 | ||||||
| Simplified Chinese | 辽宁菜 | ||||||
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Ingredients and types of food |
Liaoning cuisine is derived from the native cooking styles of theLiaoning Province inChina. It is the most famousNortheastern Chinese cuisine.
The main characteristics of Liaoning cuisine is that it is colorful, tastes are strong, food is soft, and one dish has many flavors/tastes, however, the sweet taste and the salty taste are very distinct.
Some dishes includepickled Chinese cabbage stir-fried withvermicelli, chicken and mushroom stew, lamb kebabs, "malatang" (literally, spicy and hot) soup, stewed chicken with mushrooms, stewed catfish with eggplant, stewed pork with beans, and sliced potatoes with chili.
Since the province shares a border with North Korea, there are dishes similar to Korean cuisine, as well as a large Korean population. The food ofDalian is famed for consuming jellyfish and sea cucumbers by being a coastal city.[1]
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