The internal diet is highly similar, but there are also Jicai, Liaocai (Jiaodong cuisine represented by Dalian cuisine) and Longjiang cuisine.
Among the "eight major cuisines", Northeast cuisine is not ranked, but this has not hindered its business, and it is even called "the ninth major cuisine".
Even in Guangzhou, far away from its birthplace, Northeast cuisine can be as warm and heroic as kapok.
Northeast cuisine is characterized by multi-flavor, distinct saltiness and sweetness, extensive materials, sufficient heat, rich flavor, strong color and fragrance, crisp and refreshing, and its cooking methods are good at frying, frying, roasting, frying, steaming and stewing, with frying, frying, sauce and stewing as the main features.
Northeast cuisine pays attention to being bold and enjoyable, so the color in the color and fragrance can hardly enter the hall (the side dishes are single, generally only two or three kinds of ingredients, only simple seasonings such as onions and peppers are used, and the dishes are not well cooked).
It is generally believed (actually inaccurate) that the representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, braised pork, Northeast stew, stewed chicken with hazel mushrooms, stir-fried pork, three fresh potatoes, grilled cabbage, bear's paw, sauce bone and pork-killing dishes.
Sauerkraut and pickles dipped in soy sauce, which are popular in Northeast China, are also a major feature that distinguishes the Northeast diet from other cuisines.