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Cuisines · FTLB110
Northeastern Cuisine
Stews and pickled cabbage, strong flavours and big portions, in double-fried pork, chicken with mushrooms and white pork with sour cabbage.
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Mural guide
An iron pot stews young chicken with mushrooms and sends up white steam, a plate beside it holds sweet-and-sour crisp pork, and a crock of pickled cabbage stands in the foreground with a cloth and a stone at its rim.
The regional cooking of Liaoning, Jilin and Heilongjiang, built on pickled cabbage and stews, generous and strongly flavoured.