Northeast cuisine refers to the cooking cuisines in northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Due to the unique and unified humanistic and natural environment in Northeast China, the cuisines in all parts of Northeast China are highly similar, but there are also sayings of dishes such as Ji cuisine and Liao cuisine. Variety of seasonings, salty, spicy, sweet and sour, good color, flavor and shape, excellent soup and heavy juice are important characteristics of Longjiang cuisine, and it is also a rookie in China culinary art garden. Therefore, Longjiang cuisine is an important part of Northeast cuisine, but it cannot represent the traditional Northeast cuisine.

Liao cuisine has become the ninth largest cuisine in China, which is highly similar to that in Northeast China. Under this subdivision, there are also sayings of "Jicai", "Liaocai" and "Longjiang Caicai". Among them, Liaocai has become a famous name. Liao cuisine is the masterpiece of many other cuisines, and it is also the most exquisite. The dishes in these three provinces are indistinguishable. As for who is more authentic, it's a matter of opinion, except for your dessert.

For example, there are Molly stewed fish in Heilongjiang, Songjiang white fish that can't be eaten outside Jilin, and Goubangzi smoked chicken that must be eaten in western Liaoning. However, with the development of the current logistics industry, distance is no longer an obstacle, and Heilongjiang is actually an immigrant province. Shandong and Jilin fled to Heilongjiang, and Beijing and Shanghai came to Heilongjiang with their knowledge of the countryside, bringing all the delicious good practices from all over the country. In addition, the land here is fertile, rich in products and four distinct seasons. Rich in ingredients, forming the current dishes.

Vegetables taste the best, not much to say. Delicious seafood, raw seafood, etc. , is unparalleled in the country! Ginseng, velvet antler, sea cucumber, abalone, bear's paw, camel's hoof, bird's nest and Hericium erinaceus are countless. There is no northeast food at the Manchu-Han banquet. Therefore, cultural communication is centered on Shenyang, Liaoning and spread northward. The food culture in Beijing is the foundation of the food culture in Northeast China, especially the official banquet, which is proud of imitating court dishes. Therefore, the Forbidden City dishes headed by Tang Keming, the former royal chef of Shenyang, are the mainstream of high-end banquets in Northeast China, and the people are also scrambling to follow suit.