Liaoning

Yangjia egg cake, originating from Liaoning, China, is a traditional dessert known for its light and fluffy texture, typically made with simple ingredients like eggs, sugar, and flour. It is often enjoyed as a snack or breakfast item, reflecting the region's culinary heritage.

Abalone is a common name for any small to very large marine gastropod mollusc in the family Haliotidae, which once contained six genera but now contains only one genus, Haliotis. Other common names are ear shells, sea ears, and, now rarely, muttonfish or muttonshells in parts of Australia, ormer in the United Kingdom, perlemoen in South Africa, and pāua in New Zealand. The number of abalone species recognized worldwide ranges between 30 and 130 with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies. The shells of abalone have a low, open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre, which in many species is highly iridescent, giving rise to a range of strong, changeable colors which make the shells attractive to humans as ornaments, jewelry, and as a source of colorful mother-of-pearl.

Cold dish of cucumbers, peppers and meat

Stew made with pork bones, offal, blood, head meat, pork belly, blood sausage, sauerkraut, tofu, noodles

Braised pork with vermicelli, vegetables, potatoes

Bream are species of freshwater fish belonging to a variety of genera including Abramis (e.g., A. brama, the common bream), Ballerus, Blicca, Brama, Chilotilapia, Etelis, Lepomis, Gymnocranius, Lethrinus, Nemipterus, Pharyngochromis, Rhabdosargus, Scolopsis, or Serranochromis. Although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. Fish termed "bream" tend to be narrow, deep-bodied species. The name is a derivation of the Middle English word breme, of Old French origin. The term sea bream is sometimes used for fish of the family Sparidae including Acanthopagrus (Australia), Argyrops, gilt-head bream Sparus aurata (orata in Italy, dorada in Spain), black seabream Spondyliosoma cantharus and red seabream Pagrus or Pagellus species; or pomfrets (family Bramidae).

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Crispy sweet and sour pork

Pan-fried meat pie filled with beef, green onions, spices

Jellyfish, also known as sea jellies, are the medusa-phase of certain gelatinous members of the subphylum Medusozoa, which is a major part of the phylum Cnidaria. Jellyfish are mainly free-swimming marine animals, although a few are anchored to the seabed by stalks rather than being motile. They are made of an umbrella-shaped main body made of mesoglea, known as the bell, and a collection of trailing tentacles on the underside. Via pulsating contractions, the bell can provide propulsion for locomotion through open water. The tentacles are armed with stinging cells and may be used to capture prey or to defend against predators. Jellyfish have a complex life cycle, and the medusa is normally the sexual phase, which produces planula larvae. These then disperse widely and enter a sedentary polyp phase which may include asexual budding before reaching sexual maturity.

Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (shuǐjiǎo), steamed (zhēngjiǎo), pan-fried (jiānjiǎo), or deep-fried (zhàjiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (tāng jiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.

Cold lamian noodles, shredded carrots, cucumbers, eggs and tofu, served with peanut sauce or sesame sauce

Malatang is a common type of Chinese street food. It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more like what in northern China would be described as hot pot. Malatang is named after its key ingredient, mala sauce, which is flavored with a combination of Sichuan pepper and dried chilli pepper. The word málà is composed of the Chinese characters for "numbing" (麻) and "spicy (hot)" (辣), referring to the feeling in the mouth after eating the sauce. Malatang is said to have originated on the Yangtze River near Sichuan. In ancient times, boating was a big industry and many people made a living by towing boats. Continually plying their trade in damp, foggy conditions made workers on the river feel chronically cold and debilitated, so when they were hungry, they would cook herbs in a pot and add pungent Sichuan pepper and ginger to the resulting soup to banish the miserable dampness. Realising the growing popularity of Malatang, street vendors soon cashed in on the business opportunity that this afforded and spread the dish far and wide throughout China.

Pickled cabbage with vermicelli is a popular dish in Liaoning cuisine, often made by stir-frying pickled Chinese cabbage with vermicelli noodles, along with other ingredients like pork or vegetables. This dish reflects the region's use of pickling as a preservation method and its hearty, flavorful cooking style.

Scallop [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Sea cucumbers are echinoderms from the class Holothuroidea . They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. They are found on the sea floor worldwide. The number of known holothurian (/ˌhɒləˈθjʊəriən, ˌhoʊlə-/ HOL-ə-THURE-ee-ən, HOH-lə-) species worldwide is about 1,786, with the greatest number being in the Asia–Pacific region. Many of these are gathered for human consumption, and some species are cultivated in aquaculture systems. The harvested product is variously referred to as trepang, namako, bêche-de-mer, or balate. Sea cucumbers serve a useful role in the marine ecosystem as they help recycle nutrients, breaking down detritus and other organic matter, after which bacteria can continue the decomposition process. Like all echinoderms, sea cucumbers have an endoskeleton just below the skin, calcified structures that are usually reduced to isolated microscopic ossicles (or sclerietes) joined by connective tissue. In some species these can sometimes be enlarged to flattened plates, forming an armour. In pelagic species such as Pelagothuria natatrix (order Elasipodida, family Pelagothuriidae), the skeleton is absent and there is no calcareous ring.

Sea urchins or urchins are typically spiny, globular animals, echinoderms in the class Echinoidea. About 950 species live on the seabed, inhabiting all oceans and depth zones from the intertidal to 5,000 metres (16,000 ft; 2,700 fathoms). Their tests (hard shells) are round and spiny, typically from 3 to 10 cm (1 to 4 in) across. Sea urchins move slowly, crawling with their tube feet, and sometimes pushing themselves with their spines. They feed primarily on algae but also eat slow-moving or sessile animals. Their predators include sharks, sea otters, starfish, wolf eels, and triggerfish. Like all echinoderms, adult sea urchins have pentagonal symmetry with their pluteus larvae featuring bilateral (mirror) symmetry; The latter indicates that they belong to the Bilateria, along with chordates, arthropods, annelids and molluscs. Sea urchins are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. The fossil record of the Echinoids dates from the Ordovician period, some 450 million years ago. The closest echinoderm relatives of the sea urchin are the sea cucumbers (Holothuroidea), which like them are deuterostomes, a clade that includes the chordates. (Sand dollars are a separate order in the sea urchin class Echinoidea.)

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Steamed abalone cut into lantern shapes

Steamed scallops are a popular dish in Liaoning, China, often prepared with garlic, soy sauce, and vermicelli. They are typically steamed in their shells, allowing the flavors to meld beautifully, resulting in a delicate and flavorful seafood dish.

Steamed sea bream is a popular dish in Liaoning, China, often prepared with ginger, scallions, and soy sauce to enhance its natural flavors. The fish is typically steamed whole, making it a centerpiece for special occasions and family gatherings.

Stewed catfish with eggplant from Liaoning, China is a comforting dish where the catfish's firm texture and rich flavor are complemented by the soft, absorbent eggplant. The dish is slowly stewed in a savory sauce that often includes soy sauce, garlic, and ginger.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Chicken stewed with mushrooms

Spicy lamb kebabs

Zhajiangmian , commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg. In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity (both dishes involve noodles with minced meat sauce) and ubiquitous nature. Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸醬麵), which is recognized as one of the Ten Great Noodles of China (中國十大麵條). Zhajiangmian has also been adapted into the cuisines of South Korea (as jajangmyeon), and Japan (as jajamen).

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Fried pachyrhizus starch snack with garlic, sesame

Pickled cabbage (pao cai, 泡菜), cucumbers, yellow tea melon, greens, mustard plant