Origins of Northeast Chinese Cuisine

Northeastern cuisine is based on Manchu cuisine, absorbing the strengths of other culinary traditions, particularly Ruizhai and Jingzha. With the last emperor Puyi establishing his palace in Changchun, it became a political center for various regions. The imperial kitchen not only brought in royal chefs from Beijing but also gathered renowned Shandong chefs who combined local ethnic culinary essences (such as Korean, Mongolian, etc.). Gradually, Ruizhai and other outside cuisines blended with local folk cuisine to form today's Northeastern cuisine.