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Northeastern Chinese cuisine


Northeastern Chinese cuisine (simplified Chinese: 东北菜; traditional Chinese: 東北菜; pinyin: Dōngběi cài) is a style of Chinese cuisine in Northeast China. While many dishes originated from Manchu cuisine, it is also heavily influenced by Hebei and Shandong cuisines, and even some Russian influence. It relies significantly 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, and pickled cabbage is traditionally made by most households in giant clay pickling vats. Perhaps the most important characteristic of Northeastern Chinese cuisine is its utilization of suan cai. 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, braising and sauteing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signatures dishes.

Unlike southern China, where the staple crop is rice, Northeast Chinese also include a large component of wheat and maize in their daily diet in the form of noodles, steamed bun and cornbread. Popular dishes include pork and chive dumplings, suan cai hot pot, cumin and caraway lamb, congee, tea eggs, nian doubao (sticky rice buns with sweet red bean paste filling), congee with several types of pickles (mustard root is highly popular), sachima (traditional Manchu sweet) and cornmeal congee.


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