正宗的東北酸菜白肉鍋！ Exploring The Underrated Chinese Northeastern Flavor 奉天小館重新定義頂級東北家鄉味

Northeastern cuisine is perhaps just like its people, straightforward, passionate and unpretentious. The climate of Northern China is too cold and dry to support rice cultivation, so the most common ingredients on its vast land are Chinese cabbage, spring onion, root vegetables such as radishes and potatoes, and beans. Besides, Northeast Chinese include a large component of meat in their daily diet, especially pork.

One of the stereotypes about Northeastern cuisine is probably being the kind of rustic comfort food when you opt for some hometown nostalgia, but that has shifted. It is now moving to the fine dining trajectory, thanks to the efforts by entrepreneurial change enablers in the industry, one being Wang Yu. Starting out as a family-run catering business, Wang Yu’s family now owns twenty restaurants and is managing a full-size enterprise with 600 employees. The secret of upgrading Northeastern cuisine is not all that complicated. Apart from thoughtful consideration of the restaurant environment, tableware and service, Wang Yu is committed to using the best local ingredients while honouring traditional flavours even when the dishes can sometimes go vastly innovative.

Full Article: https://tastytrip.com/en/fengtianxiao...

東北菜就如同東北人的性格一樣，豪放、直接、熱情、不拘泥於細節。就食材而言，最直接的是受到嚴寒氣候的影響，土地上最多的就是大白菜、大葱，以及蘿蔔、洋芋等根莖類蔬菜和豆類，加上東北人的肉食文化，使得肉類，特別是猪肉也時常見於東北菜肴中。

過去作為解鄉愁的療愈食物，過去印象中粗獷的東北菜，正活躍在精緻餐飲的舞臺上，幕後推手之一就是企業家王宇。王宇祖輩就是做餐廳起家，到王宇手上已經擴展成九家店，加上其他各類別的餐廳，儼然是六百比特員工的企業。如何能將東北菜陞級，其實秘訣並不複雜，除了仔細思考大則餐廳環境、細則器皿，以及服務的細節之外，在菜品上她謹守一項原則，就是無論創新玩到什麼地步，選用當地最頂級食材，以及堅持在味道上守著傳統就是她的公式。

全文：https://tastytrip.com/zh-hant/fengtia...

00:21 Introduction of Fengtian Xiaoguan and its owner, 奉天小館及創始人介紹
01:36 Dish Intro 菜色介紹
03:15 Ending 結語

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#東北菜 #中國 #奉天小館 #瀋陽 #vlog