Northeastern Cuisine

Introduction

The regional cooking of Liaoning, Jilin and Heilongjiang, built on pickled cabbage and stews, generous and strongly flavoured.

Northeastern cuisine is the regional cooking of Liaoning, Jilin and Heilongjiang. Winters are long, so pickled cabbage and stews are common, and the taste is strong, with generous portions. The cuisine shows Manchu influence, and double-fried sweet-and-sour pork was at first a traditional Manchu food; the traditional food of the ethnic Koreans of the Northeast is covered under Ethnic Korean Cuisine of China. Many families store vegetables and pickle cabbage before winter, which is why stews take the lead on the winter table. Mushrooms and mountain produce from the Changbai area also go into many dishes. Chicken stewed with mushrooms and white pork with pickled cabbage are dishes people in the Northeast call home cooking.