Although it is not one of the traditional "eight great cuisines" of China, north-east Chinese cuisine is considered to be particularly unique. It is characterised by distinct regional features, deeply rooted flavour traditions and an unmistakable food philosophy. Rooted in the fertile black soil of north-east China, it combines the culinary knowledge of different ethnic groups and reflects the honest, generous character of the people of the north-east. From the everyday table to the festive banquet, the focus is on large portions and intense, honest flavours - a vivid reflection of northern Chinese food culture.
In terms of climate, north-east China belongs to the temperate to cold temperate zone with long, harsh winters and short, humid summers. The black soil is fertile and rich - ideal conditions for cold-resistant ingredients such as potatoes, Chinese cabbage and radishes. Maize, millet, mushrooms from the forest and freshwater fish such as carp or tench also characterise the cuisine. Domestic animals such as "free-range chickens" or "country piglets" provide additional basic products. In order to create supplies for the winter, techniques such as pickling, drying and smoking were developed - resulting in classics such as sauerkraut, pickled vegetables and smoked meat.
North-east China is also home to numerous ethnic groups: Manchu, Korean, Mongolian and Hui. Their culinary influences are deeply interwoven: Manchu feasts, Korean kimchi and cold noodles, Mongolian smoking traditions - all of which complement each other to create a varied, open and unpretentious cuisine.
Fermented spices such as soya sauce or bean sauce are typical. Leek, ginger and garlic form the flavourful base. The dishes are often oily and intensely flavoured, which suits the cold weather. Sour and spicy (e.g. sauerkraut with pork) or sweet and sour (e.g. "guobaorou") flavours can also be found.
The cooking techniques are down-to-earth and efficient: braising is the centrepiece - be it chicken with mushrooms or pork belly with glass noodles. "Chaotic braised dishes" combine potatoes, aubergines and beans in an aromatic stew. Other important methods are quick roasting, smoking and pickling. Smoked meat, marinated leg of veal or Harbin sausage are classic accompaniments to rice or schnapps.
The portion sizes are legendary: no frills, but honest "filling" - that suits the direct nature of the people.
Guobaorou "Crispy pork in sweet and sour sauce"
Two pieces of deep-fried pork with a perfect crunch and balanced sauce. An invention from Harbin and a flagship of the region.
Small chicken with wild mushrooms
Regionally bred chicken meets fragrant hazelnut or pine mushrooms. Braised together with glass noodles, the result is an intense, savoury dish for family and guests.
Sauerkraut and pork belly stew
A winter classic with fermented Chinese cabbage, pork and a clear, sour and spicy broth. Rounded off with dips made from fermented tofu or chive blossoms.
Simple everyday dishes"Three treasures of the earth" (aubergine, potato, paprika), baked sweet potatoes with caramel threads, cold smoked platters or Korean-influenced noodles and kimchi.
