Northeastern Chinese cuisine
Encyclopedia
Northeastern Chinese cuisine is a style of Chinese cuisine
in Northeastern China. Many dishes originated from Manchu cuisine
. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation, and pickled cabbage (suan cai
) is traditionally made by most households in giant clay pickling vats. Unlike southern China
, the staple crop in northern China is wheat and it supplies the majority of the starch found in a northern Chinese diet where it is found in the form of noodles and steamed bun. Popular dishes include pork and chive dumplings, suan cai
hot pot, cumin
& caraway lamb, congee
, tealeaf stewed hardboiled eggs, nian doubao (sticky rice buns with sweet bean filling), congee with several types of pickles (mustard root is highly popular), sachima
(traditional Manchu sweet) and cornmeal congee. Perhaps the most important characteristic of Northeastern Chinese cuisine is its utilization of suan cai. Another distinct feature that separates Northeastern cuisine from other Chinese cuisines is to serve more raw vegetables and raw seafood in the coastal areas.
Due to its riverine environment, the Heilongjiang
style of the Northeastern cuisine is famed for its fish banquet, specializing in anadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the Jilin
style of the Northeastern cuisine is famed for its dishes that utilize game animals. Although by law, only farm raised animals are allowed for culinary use and such use of wild animals is strictly forbidden, this practice is still being criticized because critics argue that such use of farmed animals, despite the fact that they are farm raised, would encourage the consumption of wild animals.
Liaoning cuisine
is a new rising star among Chinese cuisines and has become increasing popular recently. Furthermore, Liaoning cuisine chefs have continuously won awards in recent culinary arts competitions in China.
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
in Northeastern China. Many dishes originated from Manchu cuisine
Manchu cuisine
Manchu cuisine uses the traditional Manchu staple foods of millet, broomcorn millet, soybean and pea, corn and broomcorn. It relies heavily on preserved foods due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong taste, and...
. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation, and pickled cabbage (suan cai
Suan cai
Suan cai , or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage. It is used in a variety of ways...
) is traditionally made by most households in giant clay pickling vats. Unlike southern China
Northern and southern China
Northern China and southern China are two approximate regions within China. The exact boundary between these two regions has never been precisely defined...
, the staple crop in northern China is wheat and it supplies the majority of the starch found in a northern Chinese diet where it is found in the form of noodles and steamed bun. Popular dishes include pork and chive dumplings, suan cai
Suan cai
Suan cai , or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage. It is used in a variety of ways...
hot pot, cumin
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
& caraway lamb, congee
Congee
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
, tealeaf stewed hardboiled eggs, nian doubao (sticky rice buns with sweet bean filling), congee with several types of pickles (mustard root is highly popular), sachima
Sachima
Sachima, also called Shaqima is a common Chinese pastry found in many Chinese-speaking regions. Each regional cuisine has its own slightly different variation of this food, though the appearance of all versions is essentially the same.-Manchu:...
(traditional Manchu sweet) and cornmeal congee. Perhaps the most important characteristic of Northeastern Chinese cuisine is its utilization of suan cai. Another distinct feature that separates Northeastern cuisine from other Chinese cuisines is to serve more raw vegetables and raw seafood in the coastal areas.
Due to its riverine environment, the Heilongjiang
Heilongjiang
For the river known in Mandarin as Heilong Jiang, see Amur River' is a province of the People's Republic of China located in the northeastern part of the country. "Heilongjiang" literally means Black Dragon River, which is the Chinese name for the Amur. The one-character abbreviation is 黑...
style of the Northeastern cuisine is famed for its fish banquet, specializing in anadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the Jilin
Jilin
Jilin , is a province of the People's Republic of China located in the northeastern part of the country. Jilin borders North Korea and Russia to the east, Heilongjiang to the north, Liaoning to the south, and Inner Mongolia to the west...
style of the Northeastern cuisine is famed for its dishes that utilize game animals. Although by law, only farm raised animals are allowed for culinary use and such use of wild animals is strictly forbidden, this practice is still being criticized because critics argue that such use of farmed animals, despite the fact that they are farm raised, would encourage the consumption of wild animals.
Liaoning cuisine
Liaoning cuisine
Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. Liaoning cuisine has gained increased popularity in China recently and its chefs have continuously won awards in the national culinary competitions in...
is a new rising star among Chinese cuisines and has become increasing popular recently. Furthermore, Liaoning cuisine chefs have continuously won awards in recent culinary arts competitions in China.