1. North-eastern Chinese cuisine Northeastern Chinese cuisine relies on preserved foods and hearty fare heavily due to the harsh winters and relatively short growing seasons. Pickling, such as is a very common form of food preservation and pickled cabbage (Suan Cai) is traditionally made by most households in giant clay pickling vats. Popular dishes include pork and chive dumplings, Suan cai hot pot, congee, and tealeaf stewed hardboiled eggs. The main characteristics of the cuisine is that it is colorful, tastes are strong, food is soft, and one dish has many flavors/tastes. The northeastern people are well known by generous and open-hearted, so that the dish containers are generally larger than that of any other cuisines in China.

2. Suan Cai -> Blood Sausage

3. Straw Hat Cake-> Suan Cai ↓

5. ← sticky rice buns with sweet bean filling Chinese Chive Pie ->

6. Tendon with Tender Green

7. Spareribs with local green bean

9. Pork bone

10. Chicken in casserole

11. Mixed vegetables

12. ↑ Seafood Noodle ↓ Sweet & Sour Pork

13. Maggie’s family meals 2009