Main ingredients include small potatoes, streaky pork, cilantro, and chili peppers. Features: Rich sauce flavor, savory and delicious, with the potatoes being chewy on the outside and soft inside, the cilantro adding a fresh aroma, and the chili peppers leaving a long-lasting aftertaste. An exceptionally flavorful dish. (Shenyang)…
There are over ten varieties, mainly including bracken, fiddlehead fern, cucumber-scented herb, thistle shoot, daylily, angelica, and monkey leg. Bracken and thistle shoots are made into pickled vegetables. Near mountainous areas grow four-leaf vegetable, duckbill vegetable, daylily, willow sprout wormwood, small wild onion, and sow thistle. Currently collected varieties include bracken, fiddlehead fern, cucumber-scented herb, thistle shoot, mountain flower vegetable…
Faku County has a long history of hawthorn cultivation, with the main variety being "Dashan Lihong" (Big Mountain Hawthorn). The fruit is large in size, with a diameter of up to 2.5 cm and a single fruit weight of over 10 g. The yield per mu can reach 3,000 kg (a level unattainable in most hawthorn-producing regions). The fruit is deep bright red in color, smooth on the surface, with thick flesh that is sweet and tangy, offering a unique and...
Yang's Hanging Oven Pancakes and Sponge Cakes were created by Yang Yutian in 1913 in Taonan County, Jilin Province, and introduced to Shenyang in 1950. The pancakes are baked and grilled on a charcoal oven, coming out fully cooked with a tiger-skin brown color, clear layers, crispy outside and tender inside, fragrant and delicious. The sponge cakes are made by whisking fresh eggs with water, steaming them in a tray…
The natural-color high-end carpet was first created and produced by Shenyang Carpet Factory. Its features include: being woven from various premium natural-color wools, giving it an elegant and classic look that remains unchanged over time. The carpet adopts a full-patterned design with central openwork motifs, featuring novel patterns and a refreshing style. In terms of color composition, it makes full use of the inherent brown and gray tones of the raw wool for blending and variation…
Yansheng Hubaoye originates from the imperial court secret recipe “Yu Yao Yuan Fang” (Prescriptions of the Imperial Pharmacy) dating back to 1266 during the Yuan Dynasty. This secret formula was lost in Japan in 1936 and was reproduced in China in 1980 through a facsimile of the Kansei movable-type edition from Japan. The medicine was created by Xu Guozhen, an imperial physician of the Yuan Dynasty.…
Silk flowers are a specialty product of Shenyang. At the Ancient Relics Market in Nanhu Park, dozens of shops sell antiques, calligraphy and paintings, seals, porcelain, jade, wood carvings, coral, jewelry and gemstones, as well as ancient coins covered in green patina from various dynasties. Specialty products of Shenyang…
Mingfeng Iron Pot Stewed Fish Half a quarter of an hour later, when the steaming lid is lifted, the aroma of fish and sauce wafts out, instantly stimulating one’s appetite. Last year, during a trip to Harbin, by a fish pond at the riverside tended by a local fisherman, several urban anglers eager to enjoy fresh fish had Uncle Li prepare a traditional fisherman’s way of cooking. By the fish…
Sita Cold Noodles are a signature Korean-Chinese dish. The noodles are freshly hand-pulled on-site using a dough made from flour and starch. They are pressed and boiled in hot water, then drained and served in specially prepared cold noodle broth. Customize your bowl by sprinkling on a special chili powder, according to your taste. The texture of the noodles is firm yet tender, while the icy cold soup offers a refreshingly cool flavor. Enjoying a bowl in winter warms your heart even as it cools you down; in summer, it helps beat the heat and quenches your thirst. Topped with some spicy kimchi, it becomes an even more unique experience. The Sita Cold Noodles shop is always bustling with customers—be prepared to wait in line a bit to enjoy this truly distinctive dish.
Zhang Jiuli Roast Chicken Shop was awarded the title of “Famous Flavor Product” by the Shenyang Municipal People’s Government in December 1997, and in November 1998, it was honored as a Liaoning Provincial “Local Flavor Famous Brand” by the Liaoning Administration for Industry and Commerce, the Liaoning Provincial Department of Labor, the Liaoning Consumers’ Association, and other organizations. The shop has its own chicken farm...
Grilled steak with pollock Review: The marinated grilled steak uses the most tender part of the cow — a thin slice of sizzling beef that smells absolutely delicious. This is a restaurant featuring Korean cuisine. Though small, it’s clean and tidy. Dining here not only offers great food but also a pleasant atmosphere. …
The Manchu-Han Imperial Feast features a wide range of ingredients, including three categories: “Mountain Eight Treasures,” “Land Eight Treasures,” and “Sea Eight Treasures.” The “Mountain Eight Treasures” include bear’s paw, monkey head mushroom, moose antler, hazel grouse, tiger kidney, elk, ginseng, and bracken fern; the “Land Eight Treasures” consist of toad, camel hump, porcini, jade emperor mushroom, phoenix claw mushroom, corn treasure, sand pheasant, and pine...
Daqinghua Dumplings were first created in the 38th year of Emperor Qianlong’s reign during the Qing Dynasty by the Hu family ancestors from Shahe (of the Plain Yellow Banner of the Manchu). With a long and storied history, delicacies such as Three-Deliciousness Dumplings, Chicken-Filled Dumplings, and Manchurian Steamed Dumplings—featured on the renowned “Manchu-Han Imperial Feast” menu0—elevated the Hu family’s Manchu-style dumplings from common street food to imperial banquet fare...
Yellow Hibiscus with Snow Plum is a specialty dish of Shenyang and a signature dish at Longfengge, a restaurant known for its imperial-style cuisine. This dish dates back to the Qing Dynasty when it was served in the imperial palace. It is highly stylized in presentation—the dish pairs two differently shaped ingredients—shrimp balls and meat-filled egg dumplings—in matching pairs, accented with green peppers, peas,…
Shenyang snacks…
Nestled to the west of the Shenyang Imperial Palace, That Family’s Restaurant has long been famed across the vast region of the Changbai and Black Mountains for its signature Manchu dish—white meat and blood sausage. Originally established as Jixing Restaurant near Kuixing Tower by Little River, it primarily served northeastern regional cuisine. However, it rose to prominence after adding white meat and blood sausage to its menu. In 1872, a Manchu chef named Najiyou from this establishment opened a specialized eatery dedicated to white meat and blood sausage within the Inner Dadong Gate, naming it That Family’s Restaurant. Thanks to his meticulous selection of ingredients and precise preparation, the restaurant’s reputation grew steadily. The white meat he served had to come from the fatty pork belly of freshly slaughtered hogs, boiled quickly in plain water with seasonings before simmering over low heat until tender, resulting in rich fat without greasiness. The blood sausage was made using freshly drawn pig blood, mixed with an appropriate amount of water and seasonings, then stuffed into fresh pig intestines, yielding a richly flavored dish. The white meat and blood sausage are typically served with condiments such as mashed garlic, leek flower sauce, or chili oil, leaving a lingering, delightful taste that stays on the palate. Especially during the cold winter months, when served with shredded pickled vegetables, the broth becomes savory and the vegetables stay crisp, offering a warming effect against the chill. In 1914, descendants of the Najiyou family revived their ancestral business, renovating That Family’s Restaurant, which then became a renowned and popular eatery in Fengtian (Shenyang), frequented by high-ranking officials and dignitaries. In 1931, after the Japanese occupation of Shenyang, the restaurant’s business gradually declined and neared closure. To preserve their legacy, the Najiyou brothers relocated That Family’s Restaurant to Beijing. After the liberation, in an effort to revive this unique northeastern delicacy, the government invited the elderly Nai Wengui back to Shenyang in 1957, leading to the restaurant’s reopening.
The Sun Bird, modeled after an exquisite 7,200-year-old wooden carving, is the totem of Shenyang’s ancestors. It pushes back the origins of Chinese civilization by over two thousand years, enjoys a prestigious reputation worldwide, and stands as a masterpiece crafted by the primitive inhabitants of Shenyang. It serves as the earliest symbol of Shenyang’s long history and is the…
Shenyang Aged Liquor is brewed using high-quality sorghum as the raw material, wheat koji as the saccharifying agent, aged in man-made pits, stored for a long period, naturally distilled, and carefully blended. The liquor has a clear and sparkling appearance, rich fragrance, a sweet, smooth, and mellow taste upon entry, and a lingering aroma after drinking. It is a historic specialty...
These are stone artworks made primarily from natural marble, along with other colored stones such as枯石 (withered stone), agate, white marble, and gold-star stone. The natural shapes, textures, veins, and rich colors of the marbles and colored stones are utilized, drawing inspiration from ancient mural art to create these stone mosaic paintings. (Shenyang)…
Feather paintings are crafted using feathers from various birds in nature, employing ingenious techniques such as cutting, piecing, layering, inlaying, heat pressing, assembling, and pasting. The Shenyang Feather Craft Factory pioneered this art form, renowned worldwide for its “elegant simplicity and refreshing style.” The classical figures depicted are remarkably lifelike, while the floral and bird designs are vibrant and richly colored. Feather painting is…