People in Liaoning prefer fat and rich tastes, like fishy mutton, heavy oil and salty taste. When cooking, they attach great importance to seasoning and focus on fire skills. They must burn it tightly and cook it slowly to make it crispy. Delicious, focusing on the original flavor, good at steaming, stir-frying, stir-frying, roasting, grilling, stir-frying, deep-frying, stir-frying, mixing, clear soup and other cooking techniques.
Generally speaking, Liaoning cuisine brings together the strengths of Manchu, Han, Korean, Mongolian and other ethnic groups. The dishes focus on big and strong, big pot stews, like The hospitality of Northeastern men is lively and heart-warming, and the food is the strong emotions between friends and relatives. Sauerkraut braised white meat Sauerkraut braised white meat is a traditional Liaoning dish that is carefully cooked with sauerkraut, pork belly and other raw materials. The white meat is fat but not greasy, and the sauerkraut is fresh, tender and crispy. It seems to be a simple traditional soup dish, but the recipe is The attention to detail is not sloppy at all. Seeing the hot air and smelling the sour smell are enough to make you intoxicated. The essence of this dish is to make the soup thick, the meat rotten, and the vegetables sour and flavorful.
Sauce bones. Sauce bones mainly refer to sauce spines, also known as pork ribs. They are a famous delicacy in the Northeast and are eaten in Changchun, Harbin, Shenyang and other cities. A restaurant with soy sauce bones. The authentic sauced bones are delicious in texture, rich in flavor but not greasy, and rich in nutrients, allowing tourists to fully experience the pleasure of eating large pieces of meat and drinking in large bowls in the Northeast.
Stovetop dishes Stovetop dishes are made by moving the old farmhouse stove to each tabletop, with a flue below and a range hood hanging above. Sitting around the stove and participating in the cooking process of chicken, fish, etc. from raw to cooked, it is a bit like hot pot. Everyone was drinking and chatting around the table, making it lively. The dishes on the stove are so hot!
Grilled pollack can be found almost everywhere in Liaoning Province, where there are many Koreans. The Koreans are the best at eating pollack in the world. There are at least a dozen ways to make this kind of sea fish. The grilled pollack is especially suitable for drinking. It has a not greasy fish aroma, is salty and spicy, and has an excellent flavor.
Spicy cabbage Liaoning Province borders North Korea and has a large number of Korean people. North Korean spicy cabbage is also a special appetizer in Liaoning. Spicy cabbage is a fermented food prepared with fish sauce, chili, garlic and other seasonings. It is not only spicy, crispy, sour, sweet, delicious and refreshing, but also rich in nutrients. It is an indispensable staple food on the Korean table. Appetizers.
Rice sausage is one of the unique Korean snacks. The method is to steam glutinous rice, rice, fresh pig blood and other ingredients into pig intestines. The rice intestines cut into small pieces have a thick aroma, are spicy, soft and glutinous, and slightly greasy. You can eat it directly with salt, or you can add pork liver, barley sprouts, rice cakes, noodles, onions, garlic, carrots and other side dishes, and add some spicy sauce to make fried rice sausage, which is very delicious with rice.
In Dandong, yellow clams can be boiled, stir-fried, or stir-fried, but the favorite way to eat them is charcoal grilling. Put the yellow clams that have spit out all the sand on the red charcoal fire. The clam shells slowly open with the hot water vapor. At this time, use chopsticks to put the plump and juicy clam meat into your mouth. It is delicious, sweet and wonderful.
Stir-fried braised zizi is one of the favorite snacks of Dandong people and has a history of hundreds of years. First, press the mung bean jelly into small pieces, then slowly fry it over low heat until both sides are crusty, then top with sesame sauce, white vinegar, minced garlic and shrimp oil. It is crispy on the outside and tender on the inside. It is very delicious. No wonder stewed rice is indispensable in all major food stalls and restaurants in shopping malls.
Bibimbap is a well-known traditional Korean food. White rice is topped with soybean sprouts and other vegetables, meat, eggs and other condiments, and is served in a hot stone bowl. After heating, it will sizzle and the aroma will overflow. Add an appropriate amount of chili sauce and stir it before eating. It is delicious and nutritionally balanced.
Pen-holder razor clams have thin shells, long bodies, and are brownish-yellow in color. They are like pen-holders when hugged together. Use razor clam meat mixed with leeks to make dumplings and stew tofu. It is extremely delicious. Razor clam is one of the condiments of hot pot.
Cold Jellyfish Skin Every July and August, jellyfish gather in Huludao offshore. They grow very fast, and in a few days, they are as big as an umbrella cover. Fishermen from Huludao go out to sea to catch fish, treat it with alum and press it into sting skin. Mixing cold dishes with sting skin is not only nutritious, but also crisp and refreshing, which greatly increases your appetite.
Saltwater shrimp is a specialty of Huludao. The adult shrimp is about 15 centimeters long and generally weighs about 50 grams. The body of Xingcheng prawn is transparent, green and translucent, like a crystal attached, exquisite and clear. When cooked, it turns orange-red, like a coral sculpture. Not only is it delicious, it is also rich in protein and has extremely high nutritional value. Huludao people eat boiled shrimps and leeks in salt water as the best way to eat them.
There are many varieties of sea crabs in Huludao's offshore waters, including bean-shaped fist crabs, ghost-head crabs, swimming crabs, big red claws, etc. There are many ways to eat crab. It can be pounded into crab sauce and used as a side dish. It can be eaten alone or used to cook tofu for a delicious and delicious flavor. It can be dried in the sun and is a high-grade condiment for soups. It can be fried into sauce and eaten with rice and water, which is very delicious. Increase people's appetite. Of course, more often than not, it’s boiled crab roe. In Huludao, crab meat is considered top-notch when paired with wine.
Colorful Snow Scallop Scallops are mainly steamed in the Northeast, and they have a nice name - Colorful Snow Scallop. The practice of colorful snowflake scallops has a long history and is very characteristic of Liaoning snacks. Colorful Snowflake Scallops uses scallops as the main ingredient. The cooking method is mainly steamed vegetables, and the taste is salty and fresh.
Sea intestine is a mollusk. Its body is translucent and resembles a piece of intestine, hence its name. Only Xiajiahezi Beach in Dalian is rich in it. It has high nutritional value and the most delicious taste. It is said that 7 sea intestines are more nutritious than 1 egg. Stir-fried sea intestines with leeks are tender, fresh and tasty.
In the early days, salted fish pancakes were a convenient food for fishermen in Liaodong and Jiaodong. Later, they gradually became a famous snack in Dalian due to their unique taste. Salted fish pancakes are made by salting fresh sea fish, drying them in the sun, then putting them in an iron pot with a little oil, frying them until they are crispy on the outside and tender on the inside, and then put them together with cornmeal pancakes. It is slightly rough and melts in the mouth, with a very unique taste.
Northeastern Da Lapi, one of the classic Northeastern dishes, is refreshing and delicious. The method is very simple. Boil the large noodles based on tapioca starch, soak in water and let cool, then cut into shreds. Add carrots, cucumbers, black fungus shreds, etc., season with crushed garlic, balsamic vinegar, salt and sesame oil, and it is ready to eat. , soft and refreshing, simple and delicious.
Shenyang Huitou is a unique halal snack with a long history. The method is to knead the dough with flour, flatten it with your hands, roll it out, thin it out, fill it with stuffing, fold it into a rectangular shape and wrap the two ends tightly to make it. It has a golden color, charred skin and tender stuffing, and a delicious taste.
Sauced small potatoes Sauced small potatoes are a soy-braised dish from Northeast China and the Korean people. When making, you can use the sauce over medium heat and stir frequently to avoid burning the pot. Be gentle when turning to keep the potatoes intact. The finished product is bright red in color, has salty and soft noodles, and has a mellow sauce. It has the effects of harmonizing the stomach, strengthening the spleen and replenishing qi.
Changsha stinky tofu is famous all over the world for its miso soup. In fact, the Korean miso soup in Liaoning also smells a bit, but tastes very fragrant. Miso soup is mainly made from fermented Korean soybeans and cooked with vegetables, pork belly, tofu, etc. It is one of the indispensable dishes on the Korean table.