Northeastern Chinese cuisine

Northeastern Chinese cuisine or Dongbei cuisine is a style of Chinese cuisine that originates from the Northeastern region of China. This region, also known as Manchuria, includes the provinces of Heilongjiang, Jilin, and Liaoning. The cuisine is characterized by its bold flavors, hearty dishes, and the use of pickling.

History

The history of Northeastern Chinese cuisine is deeply intertwined with the history of the region itself. The Northeastern region of China has a harsh climate, with long, cold winters and short, hot summers. This has influenced the types of foods that are traditionally eaten in the region, with a focus on hearty, warming dishes that can provide sustenance during the cold months.

Ingredients

The main ingredients used in Northeastern Chinese cuisine include pork, cabbage, potatoes, and soybeans. Due to the cold climate, fresh vegetables are not readily available year-round, leading to the widespread use of pickled vegetables. The cuisine also makes extensive use of grains, particularly corn and wheat, which are used to make staples such as noodles and dumplings.

Dishes

Some of the most popular dishes in Northeastern Chinese cuisine include Guan Bao Rou (sweet and sour pork), Di San Xian (a stir-fry of potatoes, eggplant, and peppers), and Suan Cai (pickled cabbage). Another popular dish is Dongbei Da La Pi, a cold noodle dish made with a variety of ingredients including cucumber, bean sprouts, and a spicy sauce.

Influence

The influence of Northeastern Chinese cuisine can be seen in other regional cuisines of China, particularly in the use of pickling and the focus on hearty, warming dishes. The cuisine has also gained popularity internationally, with Northeastern Chinese restaurants found in many cities around the world.

See also

• Chinese cuisine
• Sichuan cuisine
• Cantonese cuisine
• Shandong cuisine

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