It relies heavily on preserved foods (often pickling) due to the harsh winters and scorching summers in Northeast China.
Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use of soy sauce.
This banquet combined the best cuisine from the Manchus, Han Chinese, Mongols, Hui people and Tibetans.
Manchurian hot pot (满洲火锅; 滿洲火鍋; Mǎnzhōu huǒguō) is a traditional dish, made with pickled Chinese cabbage, pork and mutton.
Suziyie doubao (苏子叶豆包; 蘇子葉豆包; sūzǐyè dòubāo) is a steamed bun, stuffed with sweetened, mashed beans and wrapped with perilla leaves outside.