It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes.
Northeast Chinese include a large component of wheat and maize in their daily diet in the form of noodles, steamed bun and cornbread.
Popular dishes include pork and chive dumplings, suan cai hot pot, cumin and caraway lamb, congee, tea eggs, nian doubao (sticky rice buns with sweet red bean paste filling, and unsweetened version with other beans also), congee with several types of pickles (mustard root is highly popular), sachima (traditional Manchu sweet) and cornmeal congee.
Furthermore, Liaoning chefs have continuously won awards in recent culinary arts competitions in China.