Northeastern Chinese cuisine

The climate of Northern China is too cold and dry to support rice cultivation. The main staple crop of these regions is wheat. The Uyghur use wheat flour in bread recipes, but other ethnic groups use it for noodles or steamed dumplings. Other important grains include sorghum, maize and millet. Sorghum and millet are used to make an alcoholic beverage called maotai. ==Classic dishes==

• Northeastern hot pot (东北火锅, pork belly hot pot with suan cai) • Borscht (羅宋湯) • Guo bao rou (锅包肉) • The Four Northeastern Simmerings (东北四大炖) • Pork with cellophane noodle (猪肉炖粉条) • Free-range chicken with honey fungus (小鸡炖榛蘑) • Catfish with eggplant (鲇鱼炖茄子) • Pork ribs with common bean (排骨炖豆角) • Northeastern hotchpotch (东北乱炖, potato, bean, Chinese cabbage, eggplant, wood ear and random vegetables stewed with pork belly) • Fatty pork with blood sausage (白肉血肠) • Di san xian (地三鲜, fried potato, green pepper and eggplant) • Bear paws stew (扒熊掌) • Shredded potato stir-fry (酸辣土豆丝) • Caramelized sweet potato (拔丝地瓜) • Qié hé (茄盒), stuffed eggplant • Mantou (饅頭), steamed bun/bread • Wotou (窝头), cornbread • Potato-stuffed dumplings (土豆饺子) • Hua juan (flower twists, 花卷), steamed scallion roll • Dongbei lengmian (东北冷面) ==Snacks==

• Sachima (沙琪玛) • Mahua (snack) (麻花) • Red Bean Bun (豆沙包) • Dragon's beard candy (龙须糖) ==See also==