Northeastern Chinese cuisine is a style of

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

Northeast China Northeast China or Northeastern China () is a geographical region of China, which is often referred to as "Manchuria" or "Inner Manchuria" by surrounding countries and the West. It usually corresponds specifically to the three provinces east of t ...

. While many dishes originated from Shandong cuisine and

Manchu cuisine Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria, the historical name for a region which now covers mostly Northeast China and Outer Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and b ...

, it is also influenced by the cuisines of

Russia Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the ...

Beijing } Beijing ( ; ; ), alternatively romanized as Peking ( ), is the capital of the People's Republic of China. It is the center of power and development of the country. Beijing is the world's most populous national capital city, with over 21 ...

Mongolia Mongolia; Mongolian script: , , ; lit. "Mongol Nation" or "State of Mongolia" () is a landlocked country in East Asia, bordered by Russia to the north and China to the south. It covers an area of , with a population of just 3.3 million, ...

, and

North Korea North Korea, officially the Democratic People's Republic of Korea (DPRK), is a country in East Asia. It constitutes the northern half of the Korea, Korean Peninsula and shares borders with China and Russia to the north, at the Yalu River, Y ...

. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

. ''

Suan cai ''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used ...

'', or pickled

Chinese cabbage Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These ...

, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas.

Simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

and

sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for ...

are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes. Northeast Chinese include a large component of

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

and

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

in their daily diet in the form of noodles, steamed bun and cornbread. Popular dishes include pork and chive

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

suan cai ''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used ...

hot pot Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...

tea egg Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened ...

s, ''nian doubao'' (

sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

buns with sweet red bean paste filling, and unsweetened version with other beans also), congee with several types of pickles (mustard root is highly popular),

sachima Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup, and of an appearance somewhat similar to American Rice Krispies Treats. It originated in Manchuria and is now popular thr ...

(traditional Manchu sweet) and cornmeal congee. Due to its riverine environment, the

Heilongjiang Heilongjiang () formerly romanized as Heilungkiang, is a province in northeast China. The standard one-character abbreviation for the province is (). It was formerly romanized as "Heilungkiang". It is the northernmost and easternmost province ...

style of Northeastern Chinese cuisine is famed for its fish banquet, specialising in

anadromous Fish migration is mass relocation by fish from one area or body of water to another. Many types of fish migrate on a regular basis, on time scales ranging from daily to annually or longer, and over distances ranging from a few metres to thousan ...

fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the

Jilin Jilin (; alternately romanized as Kirin or Chilin) is one of the three provinces of Northeast China. Its capital and largest city is Changchun. Jilin borders North Korea (Rasŏn, North Hamgyong, Ryanggang and Chagang) and Russia (Prim ...

style of Northeastern Chinese cuisine is famed for its dishes that use game animals even though only farm-raised animals are allowed for culinary use under the law.

Liaoning cuisine Liaoning cuisine is derived from the native cooking styles of the Liaoning Province in China. It is the most famous Northeastern Chinese cuisine. Characteristic features The main characteristics of Liaoning cuisine is that it is colorful, tastes ...

is a rising star among Chinese cuisines and has become increasingly popular recently. Furthermore, Liaoning chefs have continuously won awards in recent culinary arts competitions in China.

Ingredients

The climate of Northern China is too cold and dry to support rice cultivation. The main staple crop of these regions is wheat. The Uyghur use wheat flour in bread recipes, but other ethnic groups use it for

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Ind ...

or steamed

dumplings Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...

. Other important grains include

sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...

and

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

. Sorghum and millet are used to make an alcoholic beverage called '' maotai''.

Classic dishes

* Northeastern

(东北火锅,

pork belly Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian ...

hot pot with

) *

Borscht Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, wh ...

(羅宋湯) * ''

Guo bao rou Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histor ...

'' (锅包肉) * The Four Northeastern Simmerings (东北四大炖) **

Pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

with cellophane noodle (猪肉炖粉条) **

Free range Free range denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day. On many farms, the outdoors ranging area is fenced, ...

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

with

honey fungus ''Armillaria'' is a genus of fungi that includes the '' A. mellea'' species known as honey fungi that live on trees and woody shrubs. It includes about 10 species formerly categorized summarily as ''A. mellea''. ''Armillarias'' are long-l ...

(小鸡炖榛蘑) **

Catfish Catfish (or catfishes; order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, ...

with

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

(鲇鱼炖茄子) **

Pork ribs Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and the ...

with

common bean ''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green bean, green, unripe pods. Its leaf is also occasionally used as a Leaf vegetable, vegetable and the straw as fodder. Its Pla ...

(排骨炖豆角) * Northeastern hotchpotch (东北乱炖, potato, bean, Chinese cabbage, eggplant,

wood ear Wood-ear or tree ear (, Korean: 목이 버섯), also translated wood jellyfish or , can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried. * ''Auricularia he ...

and random vegetables stewed with pork belly) * Fatty pork with blood sausage (白肉血肠) * '' Di san xian'' (地三鲜, fried

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

, green pepper and

) * Bear paws stew (扒熊掌) * Shredded Potato Stir-fry (酸辣土豆丝) {{Cite web, url=https://redhousespice.com/chinese-potato-stir-fry/, title=Chinese potato stir-fry (酸辣土豆丝), date=Apr 2, 2017, access-date=Sep 22, 2020 * Caramelized Sweet Potato (拔丝地瓜) * ''Qié Hé'' (茄盒), stuffed eggplant *

Mantou ''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are t ...

(饅頭), steamed bun/bread *

Wotou Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. Etymology "Wotou" literally translates to "nest thing", since the wotou resembles a bird's nest with its hollow cone shape. Hist ...

(窝头), cornbread *Potato stuffed Dumplings (土豆饺子) * ''Hua Juan'' (Flower Twists 花卷), steamed scallion roll * Dongbei lengmian (东北冷面)

Snacks

Sachima Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup, and of an appearance somewhat similar to American Rice Krispies Treats. It originated in Manchuria and is now popular thr ...

(沙琪玛) *

Mahua (snack) Mahua ( zh, 麻花) or Fried Dough Twist is a Chinese dough twist that is fried in peanut oil. It has a shiny and golden look. It is prepared in various ways with different flavors, which range from sweet to spicy, and usually has a dense and cris ...

(麻花) * Red Bean Bun (豆沙包) *

Dragon's beard candy Dragon's beard candy ( zh, t=龍鬚糖, s=龙须糖, p=lóng xū táng, first=t or Chinese cotton candy is a handmade traditional art of China. It is a traditional Chinese confectionary similar to floss halva or Western cotton candy, which can ...

(龙须糖)

References

External links

* Wiki Cookbook: Cuisine of China Manchuria

Ingredients

Classic dishes

Snacks

See also

References

External links