Northeastern cuisine [Dōng běi cài] mainly integrates the food culture of many ethnic groups such as the Han, Manchus, and Mongolians, and also absorbs some food elements from other ethnic groups, regions, and even foreign countries. Since the era of “Manchu and Han Quanxi”, it has been compared with the “eight major cuisines” of Han cuisine.
Northeastern cuisine is characterized by a variety of flavors, distinct salty and sweet, a wide range of ingredients, sufficient heat, rich flavor, strong color and flavor, crispy and crispy, cooking methods are longer than smashed, fried, grilled, fried, burned, steamed, and stewed. The main features are frying, deep-fried, sauce, and stew. Northeastern cuisine pays attention to eating boldly, enjoyable, and bright in color. It is good at using high-quality seasonal ingredients, using onion, ginger, and garlic to enhance the flavor, and soy sauce to enhance the color.
Northeastern cuisine is mostly paired together. It is cooked together and cooked on a high fire. The Northeastern people will kill pigs during the New Year. Large pieces of land are cut off. When relatives and friends visit, they are cooked together with the noodles. The vermicelli is also rolled with potato starch, a specialty of Northeast China. The nutrition collocation is reasonable, there are nearly ten kinds of foods, which meet the nutritional requirements of food diversification, and the food colors are diversified.