Liao cuisine is a local cuisine established according to Liaoning's national characteristics, regional characteristics, dietary customs and cooking skills. The basic framework of Liao cuisine is composed of palace cuisine, official cuisine, street cuisine, folk cuisine, ethnic cuisine and seafood in Qing Dynasty.
Liao cuisine has a long history, and its formation is closely related to Liaoning's politics, history, geography, nationality, culture, customs, resources and economic development.
According to experts' research on Shenyang Xinle site, our ancestors lived in this land as early as 7200 years ago, creating a splendid national culture and a long-standing food culture. According to research, Liao cuisine has a history of about 3000 years. The kitchen mural of the No.1 Tomb of the Eastern Han Dynasty unearthed in Liaoyang proves that the cooking skills in Liaoyang area of the Eastern Han Dynasty have reached a considerable level.
Entering the Qing Dynasty, Shengjing (Shenyang) was already a prosperous place in the Qing Dynasty. As the capital of Shenyang, Liaoning cuisine is deeply influenced by Manchu's diet style. Fine and exquisite palace cuisine, precious and tasteful Wang Fu cuisine, elegant and vulgar street food and mellow and rich folk flavor have formed a broad mind of Liaoning cuisine.
Take Shenyang Lumingchun, Dongting Spring, Mingchun Lake, Lombardi Hotel, Xiangxue Hotel, Nanxuan Restaurant and Jubin Building; Qunying building and seafood restaurant in Dalian; Jinzhou Wufangzhai Hotel; Yingkou Xiao Lou Hotel; The regions and enterprises represented by Liaoyang Fulaiyuan constitute the original genre framework and market system of Liao cuisine.
By the beginning of the 20th century, Liaocai had absorbed the essence of traditional techniques of Gongting cuisine, Beijing cuisine and Shandong cuisine, combined with the characteristics of Manchu, Mongolian, Korean and Han ethnic dishes and the advantages of climate and landscape in Northeast China, and created the characteristics of Liaocai with rich dishes, distinct seasons, rich taste and exquisite shape.
Since the founding of the People's Republic of China, the Central Northeast Bureau has been established in Shenyang for nearly 30 years, and Liaoning is the heavy industry base of China, so the cooking in Liaoning has also developed. Tang Keming, Wang Futing, Xu, Liu, Ren and other national cooking masters of the older generation are famous for their unique skills and specialties. Since 1950s, they have served in famous hotels in Liaoning, such as Yuan Shao Hotel, Lumingchun Hotel, Nanxuan Hotel, Xiangxue Hotel and Jubinlou, and become representatives of famous chefs in Liaoning.
Liao cuisine is a typical representative of the cooking culture in Northeast China. It has a unique and profound cultural heritage and has been given new connotations and requirements in the new historical period. At present, it is necessary to comprehensively reflect on the culture of Liaoning cuisine, take its essence and discard its dross, and cultivate catering brands with Liaoning characteristics, so as to promote the catering industry out of the trough.
The development direction of Liaoning cuisine should adapt to the requirements of China's economic growth shift period, the eight central regulations and the anti-four winds requirements, actively adjust the structure according to the consumption level of various groups, promote the project of "famous dishes, famous products, famous banquets, famous teachers and famous shops", and realize the "applause" and "selling" of Liaoning cuisine.