Liaoning cuisine, originated from Shenyang City and developed on the basis of Shandong
cuisine, and was later strongly influenced by the Manchu cooking style and foreign dishes,
especially Japanese food, Korean food and Russian food. Such a combination makes Liaoning cuisine unique in color, aroma and taste. It is characterized by its use of strong flavors, salt and oil. It also pays attention to different cooking techniques and to the complexity of shapes. Thanks to meticulously selected materials and highly skilled preparations, Liaoning cuisine is well known for its uniqueness and is spoken highly by Chinese and foreign gourmets.The most famous dishes are Shenyang Laobian ravioli (Laobian Jiaozi), white pork with bloody intestines (bai rou xue chang), bear’s paw (mostly not real bear’s paw but substitute), Mongolian pie, hot-pot, smoked chicken, fried vermicelli (Chao mifen), crisp and hot egg dumpling (Danjiao) and shellfish with sugar candy (Hashima). There’s abundant seafood in Dalian, such as shrimps, oysters and clams. The Dalian cuisine belongs to the Shandong cuisine family with seafood as the main raw materials prepared through meticulous cooking, assuring that colour, appearance and taste are evenly matched. The food thus prepared has the unique flavour of delicacy, tenderness and crisp and refreshing. On the menu are such dishes as “ Stewed Seasonal Shrimps”, “Steamed Abalone in Clear Soup”, “Tongtian (exceedingly superb and great) Sea Cucomber”, “The Eight Immortals Crossing the Sea (or the Eight Delicacies)”, “Dainties”, and “Stewed Scallop in Clear Soup”, etc.
Related Information
