"Liaoning cuisine" is the abbreviation of Liaoning local cuisine and the generalization of Liaoning food culture. The name "Liaocai" began in the early 1980s. Liao cuisine is a new local cuisine in China. People used to say that "there is no good food in Northeast China". Over the past 20 years, through the efforts of famous chefs and hundreds of thousands of teams in the culinary field, it has gradually formed its own style and characteristics in the long historical development, forming Liaoning cuisine. Lumingchun is the birthplace and representative of Liao cuisine.

In addition to some basic practices of Northeast cuisine, Liaoning cuisine is mainly represented by Dalian. Dalian Seafood Restaurant in Beijing takes seafood as the main raw material and highlights its own characteristics. In fact, it is a branch of Northeast cuisine. Almost all the famous Liao dishes are related to animals such as bears and deer. Among the 300 dishes introduced in China Famous Dishes Book, 15% are cooked with wild animals such as bears, grunts, deer, camels and dragons. At the royal banquet, the main course is almost inseparable from these birds and animals.

The impression of Liao cuisine to Chinese people seems to be "white meat with sauerkraut" and "braised pork vermicelli". In fact, these dishes are the folk local flavor of Liao cuisine, not the whole picture of Liao cuisine. Manchu food culture with pork as sacrificial food has a deep influence on Liao cuisine. In the traditional menu of Liao cuisine, pork and pig viscera are used as raw materials, including stir-fried white meat, crispy white meat, boiled white meat, boiled white meat, white meat and blood sausage, skimmed liver tip, skimmed kidney flower, fat sausage and sliced belly, accounting for almost a quarter of the whole Liao cuisine. It is not only loved by the people, but also included in the menu of high-end restaurants, which is elegant and generous.

Northern seafood in Liao cuisine is good at cooking seafood. Its unique Dalian seafood and cooking methods different from Cantonese seafood concentrate the essence of northern seafood, which is also the most useful for Shenzhen people who like seafood.

Liao cuisine, on the other hand, takes the advantages of Jiaodong cuisine, combines with local tastes, is mainly salty and fresh, pays attention to the original flavor, and is good at cooking techniques such as steaming, frying, frying, roasting, frying, stir-frying, mixing and clear soup.