Liao cuisine is deeply influenced by the Manchu eating style. The exquisite and exquisite palace dishes, the noble and elegant palace dishes, the elegant and popular urban food, and the people's mellow local flavor form the broad mind of Liao cuisine. At the beginning of the 20th century, Liao cuisine continued to enrich itself. It absorbs the essence of the traditional skills of Jinglu cuisine, and at the same time integrates the characteristics of Manchu, Mongolian and Korean cuisine and the climate and landscape advantages of the Northeast region, creating Liao cuisine with rich dishes, distinct seasons, rich tastes and exquisite shapes. Heavy flavors are not only unique to Sichuan and Chongqing regions, but also the main feature of Liao cuisine. Among the many Liao cuisines, delicacies such as fresh and salty, five-spice, sweet and sour, eggplant juice, sweet and so on account for a large proportion.

Do you know about Panjin river crab, Goubangzi smoked chicken and dried tofu, Beizhen pig's trotters, and Yingkou mackerel dumplings? The price of Panjin river crabs is very high and many people cannot afford it. My family buys Panjin crabs. Two liang of female crabs cost more than 70 per kilogram and taste far better than Yangcheng Lake hairy crabs. Liaoning people have a heavy taste. Liaoning has been a place where many ethnic groups have gathered since ancient times. At the same time, after a long period of baptism, the current Liao cuisine culture has been gradually formed. Liao cuisine pools wisdom and integrates the cultural characteristics of different ethnic groups.

Liao cuisine was formed in the early Qing Dynasty. It is based on Shandong cuisine and palace cuisine, including sea cucumbers roasted with green onions, grilled three whites, charred pork slices, prawns, pot-wrapped pork, fried liver tips, and three kinds of pork belly. . The taste of Liao cuisine evolved from the combination of Shandong cuisine and Beijing cuisine. The originators of Liao cuisine, Wang Puting and Qiu Yin, are both from Shandong. Therefore, the dishes of Liao cuisine are basically meat-based. By the time of Liu Jingxian and Wang Qinglin, the second generation of Liao cuisine. In Wangputing, Qiu Yin imitates Lao Liao cuisine and is based on local specialty snacks. The more famous local snacks include Laobian dumplings, Haicheng pie, Li Jitan meat, Goubangzi roast chicken, and Li Liangui bacon flatbread.

Hepatoprotective and edema-reducing effects. It's a shame if you haven't tried it yet. Come on, hurry up and enjoy this delicious food with me! Young rooster with hazel mushroom or tea tree mushroom is a more common way to eat it now. The chicken wing root I used is as nutritious and delicious as the red mushroom! The representative figure of Liao cuisine is Liu Jingxian. He was once the champion of China's first chef competition! So as a representative figure, other than him? There really is no one who can replace him!