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Dong Bei Cuisine
| Northeastern Chinese cuisine (δΈεθ) is a style of Chinese cuisine originating from Manchu cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation and pickled cabbage (suan cai) is traditionally made by most households in giant clay pickling vats. Unlike southern China, the staple crop in northern China is wheat and it supplies the majority of the starch found in a northern Chinese diet where it is found in the form of noodles and steamed bun. Popular dishes include pork and chive dumplings, suan cai hot pot, cumin & caraway lamb, congee, tealeaf stewed hardboiled eggs, nian doubao (sticky rice buns with sweet bean filling). |
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