Northeastern cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces.

It is also a local flavor dish with a long history and richness in our country, which has been famous throughout the country since ancient times.

Northeast China is a place where many ethnic groups live together.

In the book "Essentials of Qi Min" written by Jia Sixie of the Northern Wei Dynasty, the cooking methods of "Hu braised pork", "Hu soup method", "Hu rice method" and other dishes of the northern ethnic minorities are described, indicating that their cooking techniques are very advanced.

It has already been at a high level.

Shenyang in Liaoning is also the former capital of the Qing Dynasty. There are many palace dishes and palace dishes. Northeastern cuisine is influenced by it, and the preparation methods and materials are more sophisticated. It also absorbs the essence of cooking methods from Beijing, Shandong, Sichuan, Jiangsu and other places, forming a

Northeastern cuisine rich in local flavor.

The characteristics of Northeastern cuisine are: the cooking methods are better than grilling, roasting, boiling and popping; it pays attention to spoon work, especially the big turn. Among the "eight major" cuisines, Northeastern cuisine is not ranked.

But this has not hindered its business. Even in Guangzhou, which is far away from its birthplace, Northeastern cuisine can still be served as enthusiastically and boldly as kapok.

In cities such as Guangzhou and Shenzhen, Northeastern cuisine is definitely a cuisine with a mass base.

Spicy is a hard restriction. Most Cantonese people don't eat spicy food. The skill of the spoon keeps the dishes in perfect shape. The taste focuses on salty and spicy food, mainly salty, heavy on greasy, and heavy on color. The ingredients focus on the famous local specialties.

Its main famous dishes include "Red Braised Bear's Paw", "Feilong Soup", "Three Fresh Deer Antler Soup", "Delicious Nose", "White Pine Salmon", "White Braised Hericium", "Assorted Toad Oil", etc.

Hundreds of species.

The dishes are not very spicy. As time goes by, many Cantonese people join the crowd of people eating pork stewed vermicelli, chicken stewed with mushrooms, and Northeastern pork elbow.

1.

Northeastern cuisine is based on Manchu cuisine and absorbs the strengths of cuisines from various places, especially Shandong cuisine and Beijing cuisine, and is continuously formed and developed.

Because it tends to give people an impression of being overly rough and lacking in sophistication, this kind of dish is rarely cooked in high-end hotels and restaurants. This actually fulfills the image of Northeastern cuisine as "civilian cuisine" and "common people's cuisine", and the whole family pays for it themselves.

When it comes to eating, Northeastern cuisine is a really good and affordable choice.

2.

Northeastern cuisine is characterized by stew, sauce, and roasting, and is brown in color, heavy in flavor, and rich in flavor.

The thick-cut Northeastern cuisine does not stick to details, quite like the rough-cut Northeastern people, which is very appetizing.

Pickles such as the backbone in sauce, pig's trotters in sauce, chicken feet in sauce, neck and liver in sauce, if paired with the mellow sorghum shochu, a bit of heroic spirit will rise from the stomach, full of the taste beyond the Great Wall.

3．

Northeastern cuisine is multi-flavored, with distinct flavors of salty and sweet, crispy and crispy, rich in color and flavour, bright and shiny, and particular attention to shape.

The cooking methods are good at grilling, frying, roasting, steaming, stewing, and pot cooking. White meat blood sausage, grilled bear paws, goldfish sleeping bag, honey cherry blossoms, and assorted hot pot are unique. Sauce skeleton, enoki mushroom stewed chicken, pork stewed vermicelli, and pot bun meat.

, The harvest vegetables are fragrant, which makes people admire them.