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- Northeastern_Chinese_cuisine abstract "Northeastern Chinese cuisine (simplified Chinese: 东北菜; traditional Chinese: 東北菜; pinyin: Dōngběi cài) is a style of Chinese cuisine in Northeastern China. Many dishes originated 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), congee with several types of pickles (mustard root is highly popular), sachima (traditional Manchu sweet) and cornmeal congee. 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. Due to its riverine environment, the Heilongjiang style of the Northeastern cuisine is famed for its fish banquet, specializing in anadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the Jilin style of the Northeastern cuisine is famed for its dishes that utilize game animals. Although by law, only farm raised animals are allowed for culinary use.Liaoning cuisine is a new rising star among Chinese cuisines and has become increasing popular recently. Furthermore, Liaoning cuisine chefs have continuously won awards in recent culinary arts competitions in China.".
- Northeastern_Chinese_cuisine wikiPageID "1659833".
- Northeastern_Chinese_cuisine wikiPageLength "2279".
- Northeastern_Chinese_cuisine wikiPageOutDegree "22".
- Northeastern_Chinese_cuisine wikiPageRevisionID "679334855".
- Northeastern_Chinese_cuisine wikiPageWikiLink B:Cookbook:Cuisine_of_China.
- Northeastern_Chinese_cuisine wikiPageWikiLink Category:Manchuria.
- Northeastern_Chinese_cuisine wikiPageWikiLink Category:Northeastern_Chinese_cuisine.
- Northeastern_Chinese_cuisine wikiPageWikiLink Chinatowns_in_Queens.
- Northeastern_Chinese_cuisine wikiPageWikiLink Chinese_cuisine.
- Northeastern_Chinese_cuisine wikiPageWikiLink Congee.
- Northeastern_Chinese_cuisine wikiPageWikiLink Cumin.
- Northeastern_Chinese_cuisine wikiPageWikiLink Fish_migration.
- Northeastern_Chinese_cuisine wikiPageWikiLink Heilongjiang.
- Northeastern_Chinese_cuisine wikiPageWikiLink Jilin.
- Northeastern_Chinese_cuisine wikiPageWikiLink Liaoning_cuisine.
- Northeastern_Chinese_cuisine wikiPageWikiLink List_of_Chinese_dishes.
- Northeastern_Chinese_cuisine wikiPageWikiLink Manchu_cuisine.
- Northeastern_Chinese_cuisine wikiPageWikiLink Mantou.
- Northeastern_Chinese_cuisine wikiPageWikiLink Nian_doubao.
- Northeastern_Chinese_cuisine wikiPageWikiLink Northeast_China.
- Northeastern_Chinese_cuisine wikiPageWikiLink Northern_and_southern_China.
- Northeastern_Chinese_cuisine wikiPageWikiLink Sachima.
- Northeastern_Chinese_cuisine wikiPageWikiLink Suan_cai.
- Northeastern_Chinese_cuisine wikiPageWikiLinkText "Dongbei".
- Northeastern_Chinese_cuisine wikiPageWikiLinkText "Manchu cuisine".
- Northeastern_Chinese_cuisine wikiPageWikiLinkText "Northeast".
- Northeastern_Chinese_cuisine wikiPageWikiLinkText "Northeastern Chinese cuisine".
- Northeastern_Chinese_cuisine wikiPageWikiLinkText "Northeastern".
- Northeastern_Chinese_cuisine wikiPageWikiLinkText "northeastern Chinese cuisine".
- Northeastern_Chinese_cuisine p "Dōngběi cài".
- Northeastern_Chinese_cuisine s "东北菜".
- Northeastern_Chinese_cuisine t "東北菜".
- Northeastern_Chinese_cuisine wikiPageUsesTemplate Template:China-cuisine-stub.
- Northeastern_Chinese_cuisine wikiPageUsesTemplate Template:Cuisine_of_China.
- Northeastern_Chinese_cuisine wikiPageUsesTemplate Template:Unreferenced.
- Northeastern_Chinese_cuisine wikiPageUsesTemplate Template:Zh.
- Northeastern_Chinese_cuisine subject Category:Manchuria.
- Northeastern_Chinese_cuisine subject Category:Northeastern_Chinese_cuisine.
- Northeastern_Chinese_cuisine hypernym Style.
- Northeastern_Chinese_cuisine type Redirect.
- Northeastern_Chinese_cuisine comment "Northeastern Chinese cuisine (simplified Chinese: 东北菜; traditional Chinese: 東北菜; pinyin: Dōngběi cài) is a style of Chinese cuisine in Northeastern China. Many dishes originated 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.".
- Northeastern_Chinese_cuisine label "Northeastern Chinese cuisine".
- Northeastern_Chinese_cuisine sameAs Q3006930.
- Northeastern_Chinese_cuisine sameAs Cuisine_du_Dongbei.
- Northeastern_Chinese_cuisine sameAs m.05ldj5.
- Northeastern_Chinese_cuisine sameAs Q3006930.
- Northeastern_Chinese_cuisine sameAs 东北菜.
- Northeastern_Chinese_cuisine wasDerivedFrom Northeastern_Chinese_cuisine?oldid=679334855.
- Northeastern_Chinese_cuisine isPrimaryTopicOf Northeastern_Chinese_cuisine.