This Northeastern Foodie Haven Outshines Dalian and Yanji – Who Knew?

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

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 cuisine while boldly innovating—adding meat sauce to cold noodles, toning down the numbing spice of Sichuan-style麻辣烫 while adding sugar and vinegar, and even giving ordinary fried skewers unique sauce variations at every stall.

The sauce is the soul of Shenyang’s fried skewers.

During World War II, 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 enjoy traditional kimchi, rice cakes, and fish cakes alongside trendy dishes like marinated crab and grilled eel.

Korean-style spicy cabbage has become part of daily life for Shenyang locals.

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

麻辣烫, chicken noodle soup, cold noodles with meat sauce...

Chicken frames, Shenyang’s most iconic snack, frequently trend online, with some even flying in just to try them. As the "Chicken Frame City," Shenyang boasts endless preparations—grilled, stewed, fried, smoked, stir-fried, or tossed—showcasing locals’ boundless creativity and pursuit of culinary perfection. But their passion extends beyond chicken frames to the myriad accompanying snacks equally worthy of praise.

The "Shenyang Trinity" consists of old-style麻辣盆, Bawangsi soda, and fried chicken frames. Old-style麻辣盆, the first adaptation of Sichuan麻辣烫 in the Northeast (also called old-style麻辣烫), skips sesame paste but keeps the spicy kick, starring sweet potato noodles and tofu puffs. Once a budget-friendly staple in leaner times, it’s now a nostalgic treat. In recent years, Fushun麻辣拌—essentially a chilled, sugar-and-vinegar version of麻辣烫—has stolen the spotlight. Fushun is just an hour from Shenyang, making it a worthy detour for foodies.

Sweet-and-sour Fushun麻辣拌 is now a new favorite among Shenyang locals.

A bowl of chicken noodle soup paired with "Old Snow" beer is the go-to late-night bite. The broth, made from stewed chicken frames, costs just 5 yuan yet delivers rich umami. Even leftover cilantro roots from dressed chicken frames become a cold side dish, forming the perfect drinking duo with chicken frames—silent witnesses to Shenyang’s joys and sorrows.

"焦子" (industrial charcoal) is the secret behind Shenyang’s grilled chicken frames and skewers. Originally used in steelmaking, this high-heat, high-temperature fuel cooks skewers quickly, leaving them crispy outside, juicy inside, and infused with a smoky flavor—a gift from heavy industry to Shenyang’s cuisine.

Spicy stir-fried chicken frames are the classic pairing for cold noodles in Shenyang. The sweet-and-sour crispiness cuts through summer heat when paired with icy noodles. While cold noodles vary across the Northeast, Sujiatun’s meat-sauce version is unique to Shenyang. Made with chewier corn noodles (unlike buckwheat in Yanbian) in savory beef broth, it’s topped with a spicy minced-beef sauce that turns the soup fiery red—a thrilling mix of chill and heat.

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

The full charm of Korean culture unfolds on Xita Street.

Blending seamlessly with refined Liaoning cuisine in Shenyang.

Many assume Northeastern dishes are monotonous, but Shenyang’s versions stand out.

Take锅包肉: Shenyang’s version uses tomato sauce and orange juice for glaze, creating a firmer, fruitier crisp compared to Harbin’s酥脆 (flaky) style. While some might call it heresy, this tomato-based recipe isn’t random—it predates Harbin’s current "old-school" version.

In 1911, when the International Plague Conference was held in Shenyang,锅包肉’s creator Zheng Xingwen served as head chef. To ease foreigners into Chinese flavors, he incorporated Western tomato sauce into the dish—a practice Shenyang chefs still follow. Harbin’s now-standard version wasn’t adapted until 1922.

Shenyang’s dumplings are distinct too. Laobian Dumplings, founded in 1829, holds the Guinness record for "oldest dumpling restaurant," with fillings stir-fried before wrapping for extra aroma and tenderness. The city also boasts its "Four Unique Dishes"—sautéed liver, kidneys, egg custard, and fried meatballs—once favorites of张学良.

Traditional Manchu cuisine is an essential element of Shenyang's food culture, where dishes like boiled pork with blood sausage, braised pork knuckle, sachima (a sweet pastry), and suantangzi (fermented corn noodles) can be enjoyed. Particularly notable is Shenyang's sauerkraut hot pot, which, as the capital of Liaoning—the only coastal province in Northeast China—features crab and shrimp to enhance the broth's umami flavor.

The Manchu people originally lived between the Changbai Mountains and Heilongjiang, hunting wild boar, roe deer, bear, and pheasant. While wild game is now banned, cooking methods like "braising," "roasting," "grilling," "stewing," and "simmering" remain intact. For example, the "Eight Bowls" from the Manchu-Han Imperial Feast's "Lower Eight Delicacies" can still be tasted in Shenyang—a culinary legacy from its days as the political center of the Manchu people.

Another highlight is the unique Manchu folk restaurants in Shenyang, where dishes like stewed chicken with mushrooms are theatrically served—carried on a small palanquin to the sound of trumpets. The chicken and mushrooms, gifts of Liaoning's fertile black soil, are presented with drumming and gonging, embodying the locals' bold and joyous spirit.

Shenyang might be the most underrated travel destination in Northeast China. The vitality of its people has carved unforgettable stories into history and left behind stunning flavors—whether the humble chicken skeleton born from hardship, the imperial Manchu dishes of its glorious past, or today's creative street snacks. Shenyang's culinary treasures deserve wider recognition.

Image Editor | Wang Jiale

This article is original content from [Di Dao Feng Wu]