![]() The owners ran a restaurant in China for 10 years before moving to the U.S. I was thrilled to stumble upon an authentic Dongbei restaurant in Belmont (less than a mile from Cambridge) this past weekend. Instead, the staple is typically a combination of steamed bread (mantou), noodles, and potatoes. This is partly due to the poverty in the region - most rice is exported to richer areas of China. Surprisingly, rice is rare, a luxury only enjoyed during the holidays. They eat all parts of an animal, and it's not rare to see various types of offal on the menu. In fact, many Chinese southerners actually look down upon Dongbei cuisine, regarding it as more simplistic - less refined, if you will.ĭefining characteristics of this cuisine would include dumplings, steamed buns of all sorts, potatoes (often stir-fried with vinegar), and lamb. A region surrounded by Mongolia to the west, Russia to the north, and Korea to the east, Donbei is far from famous when it comes to food. I would be even more impressed if he knew what Taiwanese food was, or Hunan food.Īnd then, what if you asked him about Dongbei food?ĭonbei literally means "East North" in Chinese, and refers to the area of China that was once Manchuria. and ask him what Chinese food was, you'd be lucky if he knew the difference between Cantonese and Sichuan food. If you were to take a random person off the street in the U.S.
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