天天达
Northeastern Chinese cuisine, also known as Dongbei cuisine, is a style of Chinese cuisine that originates from the northeastern region of China. It is characterized by its robust and hearty flavor profile, with a focus on preserving and enhancing the natural taste of ingredients. The cuisine relies significantly on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. While many dishes originated from Manchu cuisine, it is also heavily influenced by the cuisines of Russia, Beijing, Mongolia, and Shandong. Common dishes include Guo Bao Rou (Pork in Scallion Sauce), also known as Pot-Covered Pork in English, which is sweet and sour with a tender meat texture and a strong scent of onions and garlic; Free Range Chicken with Honey Fungus, the most famous of the four braised dishes in Northeast China; Pork with Cellophane Noodles; Catfish with Eggplant; and Northeastern Hotchpotch, a stew made with potatoes, beans, Chinese cabbage, eggplants, wood ears, and o