Manchu cuisine

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Manchu cuisine" – news · newspapers · books · scholar · JSTOR (March 2012) (Learn how and when to remove this message)

Part of a series on
Chinese cuisine
Regional cuisines Four Great Traditions Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui Fujian Hunan Zhejiang Ten Great Traditions (+all above) Beijing Shanghai Twelve Great Traditions (+all above) Henan Shaanxi Fourteen Great Traditions (+all above) Hubei Liaoning Sixteen Great Traditions (+all above) Tianjin Yunnan New Eight Great Traditions Gansu Hangzhou Jilin Liaoning Ningbo Shaanxi Shanghai Shanxi Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Teochew Guangxi Guizhou Hainan Haipai Hakka Hong Kong Jiangxi Macanese Manchu Northeastern Putian (Henghwa) Qinghai Taiwan Tibetan Xinjiang
Overseas cuisine Australia Britain Burma Canada Caribbean Philippines India Indonesia Japan Latin America Perú Puerto Rico Korea Malaysia New Zealand Pakistan Singapore United States
Religious cuisines Buddhist Islamic Taoist
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
See also Customs and etiquette List of Chinese desserts List of Chinese dishes List of Chinese restaurants List of restaurants in China
Asia portal China portal Hong Kong portal Taiwan portal
v t e

Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria (Northeast China) and Russian Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and broomcorn. 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. Manchu cuisine is more wheat based than Han Chinese cuisines.