While the north-east is a multi-ethnic settlement, the narrow north-east includes lia jihai, the impact of north-east vegetables in fact also includes the eastern part of inner mongolia, as these areas historically belong to the north-east, as well as the former hehe river province, which today is outside the customs of mount hebei province. In the book qimin zimin, written by north wei jiaxuan, the cooking methods of the northern minorities, such as "bush meat", "bush food" and "bush rice" are described, indicating that their cooking techniques were at an early high level. Liaoning's shenyang is also a qing dynasty, influenced by a large number of cuisine, northeast foods, which are more refined in their methods of production and use, and which also collects the essence of cooking methods in kyoto, lu, chuan and su, which form local taste. The north-east is characterized by cooking methods that are longer than pickles, roasts, cooks and blasts, and spoonmakers, especially in the event of a huge turn. The north-east part of the elmo car business is based on a multi-clan dish, which has been developed and developed to take advantage of local dishes, especially rufus and kyos. With the establishment of the palace in changchun by the late emperor, changchun became the political centre under the authority of the g-8. In addition to the royal chefs brought from beijing, many shandong chefs have gathered to the north and have combined the food quality of other local communities (e. G. The sud, mon, etc.). Gradually, a variety of exotic foods, such as rufus, have been integrated with local folk foods, forming today's north-east. Elmo's carnivorous north-east food is delicious, salty, fragrance, coloury, oily and stylish. Cooking methods are longer than chopping, blowing, burning, steaming, stewing, pots, which are characterized by stew, sauce and roasting, and which have a heavy and rough taste. The rough north-east dish, with no details, is quite like the thick northeasterly. In practice, the north-east dish combines the various directors of the north-east cuisine, using raw materials from the north-east and pure green foods, with the main cooking techniques of platinum, blast, roast, roast, sauce, stew and silk. Many of the cuisine displays the characteristics of a young, old, rotting or precipitous, perfunct, fragrance, fragrance and fragrance。