How is Manchurian cuisine different from regular Chinese cuisine.?
Can you give me an example.
Thankyou for your time.
Answers:
It's different mostly in ways that follow from its climate. North-eastern Chinese cooking is more wheat-based than most Chinese cusines, has a lot more stews and braised dishes, and uses more grazing animals (beef and lamb) compared to the fish, poultry, and pork that dominate in other regions.
You could also probably find some of a Russian influence if you looked hard enough.
They also like their booze strong! (It gets cold in the winters up there).
Other Answers:
Their food isn't quite as spicy and hot
"Manchurian" cuisine is from a region of China in the North called "Donbei" so your question is a bit like asking the difference between food from New England and regular American food. But maybe this will help: Manchurian food is more-often-than-not simmered or stewed dishes served on big old plates.
Here's a site with some info & recipes:
Source(s):
http://www.lawrence.com/blogs/jroper/2003/aug/08/dongbei/
there is not much difference in rice except the patty it can from chinease patty will be warmer though and it also depends how many papa and mamasans used it during the growing season.all orientals use rice pattys as a fecal dumping field. its great fertilizer but let an american use it you can get very sick. vietnam is the same
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