"Liao Cuisine" is the abbreviation of Liaoning local cuisine, but also the generalization of Liaoning food culture. "Liao Cuisine" began in the early 1980s. Liao cuisine is China's rising local cuisine, in the past we often say "no cuisine in the Northeast", this more than 20 years after the majority of culinary masters, hundreds of thousands of team's efforts to organize and excavation, in the long history of the development, and gradually formed their own styles and characteristics, has formed a Liaoning cuisine. Lumingchun is the birthplace of Liao cuisine and the representative of Liao cuisine. Xu Ziming, Wang Futing Zhang Pengnian, Zhang Jun, Tang Keming, Ren Shufang and other Liao cuisine masters!

Reform and opening up before the Liao cuisine, Wang Futing and Mr. Xu Ziming before the Cultural Revolution in the 1950s is the State Ministry of Commerce named the national special level of culinary masters, Liao cuisine is the real founder of the founder of Liao cuisine, character and cuisine has been to the peak of the current masters of the culinary arts and they can not be compared to the cooking bar I worship the old masters of the dishes, and more worship of their character, Liao cuisine is the efforts of several generations to create a new Liao cuisine. Liao cuisine is created by the efforts of several generations, the old generation of masters for the rise of Liao cuisine has made a monumental feat. Mr. Xu Ziming founded the Liaoning Provincial Chef and Pastry Chef Training School in 80 years, which is known as the grandfather of the Liaoning culinary arts. He has an excellent character and never charges money for his apprenticeship! Now the culinary masters why so many, so gross, how high the gold content! I think now the cooking masters have a quarter of the real name is good . I y miss the old generation of culinary masters of cooking and character!

Liao cuisine in addition to some of the basic practices of northeastern cuisine, mainly represented by Dalian. With seafood as the main raw material of the dishes, highlighting their own characteristics, now in Beijing, Dalian seafood restaurant is actually a branch of the Northeast cuisine. The famous Liao cuisine is almost always related to animals such as bears and deer. In the 300 dishes introduced in Chinese Famous Dishes (Liao Cuisine), the dishes made of wild animals such as bears, snores, deer, camels and flying dragons accounted for 15% of the dishes. In the palace banquet, the main dish is almost inseparable from these birds and animals.

Liao cuisine to the country's impression seems to be "pickled blanch white meat" and "pork stewed vermicelli". In fact, these dishes are Liao cuisine in the folk local flavor, not the whole picture of Liao cuisine. The Manchu food culture, in which pork is used as sacrificial food, has a deeper influence on Liao cuisine. In the traditional Liao Cuisine menu, take pork, pig offal as raw materials, there are stir-fried white meat, crispy white meat, boiled white meat, blanch white meat, white meat blood sausage, as well as slippery liver, slippery waist, slippery fat intestines, slippery slice of belly and other dishes, accounting for almost a quarter of the Liao Cuisine, it is not only for the folk of the public to eat, and also included in the menu of high-level hotels, elegance and vulgarity **** appreciation.

Liao cuisine in the northern school of seafood to cooking seafood, its unique Dalian seafood and seafood cooking techniques different from the Cantonese cuisine concentrated in the essence of the northern school of seafood, but also like to eat seafood in Shenzhen people most used.

And Liao Cuisine takes the length of Jiaodong Cuisine, combined with local tastes, mainly salty and fresh, focusing on the original flavor, good at steaming, popping, stir-frying, broiling, grilling, stir-frying, frying, stir-frying, mixing, broth and other cooking techniques. Give points! I have this point of information to find a long time Oh, as for you to find the person I really try.