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| Northeastern Chinese cuisine | |||||||
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| Simplified Chinese | 东北菜 | ||||||
| Traditional Chinese | 東北菜 | ||||||
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| Part of a series on |
| Chinese cuisine |
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Ingredients and types of food |
Northeastern Chinese cuisine is a style ofChinese cuisine inNortheast China. While many dishes originated inShandong cuisine andManchu cuisine, it is also influenced by the cuisines ofRussia,Beijing,Mongolia, andNorth Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Pickling is a very common form offood preservation.Suan cai, or pickledChinese cabbage, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas.
Simmering,braising andsautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes.
Northeast Chinese include a large component ofwheat andmaize in their daily diet in the form of noodles,steamed bun andcornbread. Popular dishes include pork and chivedumplings,suan caihot pot,cumin and caraway lamb,congee,tea eggs,nian doubao (sticky rice buns with sweetred bean paste filling, and unsweetened version with other beans also), congee with several types of pickles (mustard root is highly popular),sachima (traditional Manchu sweet) and cornmeal congee.
Due to its riverine environment, theHeilongjiang style of Northeastern Chinese cuisine is famed for its fish banquet, specialising inanadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, theJilin style of Northeastern Chinese cuisine is famed for its dishes that use game animals even though only farm-raised animals are allowed for culinary use under the law.Liaoning cuisine is a rising star among Chinese cuisines and has become increasingly popular recently. Furthermore, Liaoning chefs have continuously won awards in recent culinary arts competitions in China.
The climate of Northern China is too cold and dry to support rice cultivation. The main staple crop of these regions is wheat. TheUyghur use wheat flour in bread recipes, but other ethnic groups use it fornoodles or steameddumplings. Other important grains includesorghum, maize andmillet. Sorghum and millet are used to make an alcoholic beverage calledmaotai.[1]
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