Manchu cuisine
Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria and Outer Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and broomcorn. It relies heavily on preserved foods 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.
History
The ancestors of the Manchus were the Jurchen and Mohe people. The Mohe enjoyed eating pork, practised pig farming extensively, and were mainly sedentary, and also used both pig and dog skins for coats. They were predominantly farmers who grew soybean, wheat, millet and rice, in addition to engaging in hunting.The Manchu Han Imperial Feast includes many notable dishes in Manchu cuisine. This banquet combined the best cuisine from the Manchus, Han Chinese, Mongols, Hui people and Tibetans. It included 108 dishes that would be eaten over three days. The Manchu palace banquets were subdivided into six grades. The first, second and third grades were prepared for deceased imperial ancestors. The fourth grade food was served to the imperial family during the Lunar New Year and other festivals. The fifth and sixth grades were served on all other occasions.
Notable dishes in Manchu cuisine
The typical Manchu dishes include pickled vegetables. Manchurian hot pot is a traditional dish, made with pickled Chinese cabbage, pork and mutton.Bairou xuechang is a soup with pork and blood sausage and pickled Chinese cabbage.
Suziyie doubao is a steamed bun, stuffed with sweetened, mashed beans and wrapped with perilla leaves outside.
Sachima is a candied fritter similar to Tatar Çäkçäk, which is a very popular sweet.
Other common dishes are: suancai cuan bairou, suan tangzi, di san xian,