The Overlooked Foodie Paradise in Northeast China: How Does It Outshine Dalian and Yanbian?

In people's impressions, Shenyang is a very comfortable city, home to bathhouses of various styles where anything drinkable—milk, red wine, or apple cider vinegar—can be used for bathing. The myriad ways to prepare chicken skeletons also leave one marveling at the sheer culinary joy only true connoisseurs of life could devise. (Further reading on Shenyang chicken skeletons: "Shenyang Chicken Skeletons, the Unsung Hero of Northeastern Cuisine, Trends Online!")

Shenyang, the city of chicken skeletons, boasts countless ways to prepare them.

But if you delve deeper into Shenyang, you'll find that vitality is the core of its charm. As a hub for Northeastern snacks, Shenyang embraces all kinds of culinary delights while boldly reinventing them—adding meat sauce to cold noodles, toning down the numbing spice of Sichuan-style麻辣烫 (málàtàng) with sugar and vinegar, and even elevating ordinary fried skewers with unique sauces at every stall.

The sauce—the soul of Shenyang's fried skewers.

During WWII, a large number of ethnic Koreans migrated from the Korean Peninsula and settled in Shenyang's Xita area, which over a century grew into the "world's second-largest Korean cultural street." Here, you can savor traditional kimchi, rice cakes, and fish cakes alongside trendy marinated crabs and grilled eel.

Korean spicy cabbage has become an integral part of Shenyang life.

A long history and abundant resources along the Hun River have also given rise to distinctive Northeastern dishes. The "Eight Bowls" reflect Manchu heritage, while "焦子" (jiāozi) charcoal-grilled skewers bear witness to heavy industry—each era has left its unique flavors in Shenyang.

Málàtàng, chicken noodle soup, cold noodles with meat sauce...

Chicken skeletons, Shenyang's most iconic snack, frequently trend online, with some even flying in just for a bite. As the city of chicken skeletons, Shenyang offers endless preparations—grilled, stewed, fried, smoked, stir-fried, or tossed—showcasing locals' boundless creativity and pursuit of culinary perfection. But their quest for flavor extends beyond chicken skeletons to the countless equally delicious pairings.

Old-school麻辣盆 (málàpén), Bawangsi soda, and fried chicken skeletons form Shenyang's version of a "local combo." Old-school麻辣盆, the first Northeastern adaptation of Sichuan麻辣烫, skips sesame paste but keeps the spicy kick, starring sweet potato noodles and tofu puffs—once a budget staple, now a nostalgic treat. In recent years, Fushun麻辣拌 (málàbàn), a chilled, sugar-and-vinegar version of麻辣烫, has stolen the spotlight as Shenyang's new favorite. Fushun is just an hour away; if time allows, the trip is worth it.

Sweet-and-sour Fushun麻辣拌—now Shenyang's new love.

A bowl of chicken noodle soup paired with "Old Snow" beer is Shenyang's go-to late-night meal. The broth, made from stewed chicken skeletons, costs just 5 yuan but delivers sublime richness. Even leftover cilantro roots from dressed chicken skeletons become a cold dish, forming a perfect drinking duo that has soaked up countless joys and sorrows.

"焦子" (jiāozi), the secret behind Shenyang's grilled chicken skeletons and烧烤 (shāokǎo), is a high-heat steelmaking charcoal that cooks skewers fast—crispy outside, juicy inside, with a smoky flavor gifted by heavy industry.

Image/Documentary "Midnight Diner"

Spicy stir-fried chicken skeletons, the classic pairing for cold noodles in Shenyang, offer a crispy sweet-and-sour bite that cuts through summer heat. Across the Northeast, cold noodles vary, but Sujiatun's meat-sauce version is uniquely Shenyang. Made with chewier corn noodles (unlike buckwheat in Yanbian), served in savory beef broth, and topped with minced beef and chili sauce that turns the soup fiery red, it delivers a thrilling mix of chill and spice.

The soul of meat-sauce cold noodles lies in that fiery red chili paste.

Kimchi piled high, umami-bursting marinated crabs...

A full Korean vibe awaits on Xita Street.

Beyond cold noodles, Korean influence runs deep in Shenyang's food scene. Since the 1890s, Korean migrants brought their cuisine, evident in ubiquitous冷面店 (lěngmiàn diàn) and kimchi stalls in every market, regardless of neighborhood.

But the densest concentration of Korean food is on Xita Street. Located in northwestern Heping District, it's the liveliest of Shenyang's three Korean enclaves (the others being Minglian and Manrong). Stretching under 1,000 meters, this bustling strip packs hundreds of Korean eateries—from snacks to BBQ to traditional stews like脊骨汤 (pork bone soup) and参鸡汤 (ginseng chicken soup)—awake day and night.

Xita at night, with Korean delicacies lining both sides of the street. Photo/VCG

Also a Korean enclave, compared to the traditions of Yanbian, Xita's cuisine is more trendy and youthful. Street-side snack shops offer not only stir-fried rice cakes and fish cake soup but also various snacks frequently seen in Korean dramas, like grilled fish cakes with red bean paste and freshly rolled gimbap made right before your eyes. Though Shenyang isn’t coastal, its status as a provincial capital ensures top-notch logistics, bringing Xita unparalleled freshness—marinated crabs that can pair with three bowls of rice, rich grilled eel, and steaming clam noodles are the go-to spots for Shenyang’s youth.

The explosively fragrant marinated crab over rice. Photo/Internet

Step off Xita’s main street into the east-west alleys, and you’ll find a more down-to-earth Korean vibe. In the small markets tucked in these lanes, you can buy almost every ingredient for Korean cuisine, especially the dozen-plus types of chili pastes—some for bibimbap, others for kimchi, steamed fish, or marinated crabs. There are also over a dozen varieties of pickles, from bracken to radish and cucumber, and even ordinary spicy cabbage comes in sour, salty, or sweet versions.

A variety of Korean-style mixed dishes and pickles. Photo/Tuchong Creativity

Blending with the refined traditions of Liaoning cuisine in Shenyang

People assume Northeastern cuisine is monotonous, but Shenyang’s version stands out.

Take sweet and sour pork (Guobaorou) as an example: Shenyang’s version uses tomato sauce. The meat is battered, deep-fried, and then tossed in a sauce of tomato paste and orange juice. Compared to Harbin’s version, it’s less crispy but firmer, with a fruity twist. Some might call the tomato sauce heresy, but it’s no Shenyang whim—this version predates Harbin’s "old-school" Guobaorou.

Shenyang-style sweet and sour pork with tomato sauce. Photo/VCG

In 1911, the International Plague Conference was held in Shenyang. Zheng Xingwen, the creator of Guobaorou, served as its head chef. To make Chinese dishes more palatable to foreigners, he added Western-style tomato sauce to the dish—a practice Shenyang chefs uphold to this day. The Harbin version, by contrast, wasn’t adapted until 1922.

Shenyang’s dumplings are also unique. For instance, Laobian Dumplings, founded in 1829, holds the Guinness World Record for the "longest-operating dumpling restaurant." Their filling is stir-fried before wrapping, resulting in fragrant, tender dumplings. Shenyang also boasts its "Four Unique Dishes": sautéed liver, kidney, egg custard, and fried meatballs—a favorite of Zhang Xueliang.

Laobian Dumplings’ filling is stir-fried before wrapping, a distinctive touch. Photo/Yue Zhiqiang

Traditional Manchu cuisine is another essential part of Shenyang’s food scene, featuring dishes like boiled pork with blood sausage, braised pork knuckle, sachima (a sweet pastry), and sour corn soup. Shenyang’s sauerkraut hotpot stands out, enhanced by crab and shrimp for extra umami—a nod to its coastal province status.

Northeastern sauerkraut hotpot with a seafood base. Photo/Tuchong Creativity

The Manchu people originally lived between the Changbai Mountains and Heilongjiang, dining on wild boar, roe deer, bear, and pheasant. While wild game is now banned, cooking methods like "braising," "roasting," "stewing," and "simmering" remain intact. Dishes like the "Eight Bowls" from the Manchu-Han Imperial Feast, part of the "Lower Eight Treasures," can still be enjoyed in Shenyang—a culinary legacy from its days as a Manchu political hub.

Another highlight: at Shenyang’s Manchu-themed restaurants, you might see braised chicken with mushrooms served with fanfare—carried in on a mini palanquin to the sound of trumpets. The dish, featuring free-range chicken and mushrooms from Liaoning’s fertile soil, embodies Shenyang’s boisterous, joyful spirit.

Shenyang might be the Northeast’s most underrated travel destination. Its people’s vitality has carved unforgettable stories into history—and unforgettable flavors onto plates. From the humble chicken skeleton born of hard times to the opulent Manchu dishes of its glory days and today’s creative street food, Shenyang’s culinary scene deserves wider recognition.

The vibrant food culture of Shenyang, from dawn to late night.

Image Editor | Wang Jiale