Liao Cuisine is a local cuisine created according to the ethnic characteristics, regional features, dietary customs and cooking techniques of the Liaoning area, with the Qing Dynasty court cuisine, royal (government) cuisine, marketplace cuisine, folklore cuisine, ethnic cuisine and seafood constituting the basic framework of Liao Cuisine.
Liao Cuisine has a long history, and its formation is closely related to the political, historical, geographical, ethnic, cultural, customary, resource and economic development factors of Liaoning.
According to the expert testimony Shenyang Xinle site, as early as seven thousand two hundred years ago our ancestors lived in this land, creating a splendid national culture and a long history of food culture. According to evidence, Liao cuisine has a history of about three thousand years. Liaoyang unearthed in the East Han Dynasty Tomb I kitchen murals prove that the East Han Dynasty, Liaoyang area of culinary arts has been a considerable level.
Into the Qing Dynasty, Shengjing (Shenyang) has been the Qing Dynasty prosperous place. As the capital in Shenyang, Liao Cuisine by the Manchu food style is more far-reaching influence, the palace dishes exquisite and sophisticated, the royal dishes of the noble and taste, the city dishes of elegant and vulgar **** appreciation, folk mellow formation of Liao Cuisine of the wide range of chest.
Shenyang Lumingchun, Dongtingchun, Mingchun Lake, Spoon Garden Hotel, Xiangxue Hotel, Nanxuan Restaurant, Jubin House; Dalian Qunyinglou, Seafood House; Jinzhou Wu Fang Zhai Hotel; Yingkou Xiaolou Hotel; Liaoyang Fu Laiyuan, etc. as the representative of the region and the enterprise constitutes the original Liao cuisine genre framework and market system.
By the beginning of the twentieth century, Liao Cuisine drew on the essence of the traditional techniques of court cuisine, Beijing, Lu Cuisine, and at the same time, the integration of the characteristics of Manchu, Mongolian, Korean, Chinese ethnic cuisine and the advantages of the northeast region's climate and landscape, creating a rich variety of dishes, seasonal, rich flavors, and the shape of the characteristics of Liao Cuisine.
Since the founding of the State Council, the Central Northeast Bureau in Shenyang for nearly three decades, Liaoning is China's heavy industrial base, Liaoning's culinary development. The old generation of national culinary masters Tang Keming, Wang Futing, Xu Ziming, Liu Guodong, Ren Shufang, etc., each with their own stunts and famous dishes, from the 1950s onwards, respectively, led the spoon in the Spoon Garden Hotel, Luming Spring Hotel, Nanxuan Restaurant, Xiangxue Hotel, Jubin Building and other famous restaurants in Liaoning, Liaoning chef's representative.
Liao Cuisine is a typical representative of Northeast regional culinary culture, with unique and deep cultural heritage, and has been given new connotation and requirements in the new historical period. At present, it is necessary to conduct a comprehensive reflection on Liao Cuisine culture, take the essence and remove the dregs, cultivate the characteristic catering brand of Liaoning, so as to promote the catering industry to get out of the doldrums.
The development direction of Liao Cuisine should be adapted to the requirements of China's economy to enter the growth rate shift period, to the requirements of the central government's eight provisions and anti-"four winds", to take the initiative in adjusting the structure according to the consumption level of various groups, and to promote the project of "Famous Dishes, Famous Products, Famous Feasts, Famous Teachers and Famous Shops". "Project, the realization of the Liao dishes both "good" and "sell".