东北菜系，主要指的是辽宁、黑龙江和吉林三省的菜肴，这个中国最北的区域同时也是多民族的荟萃之地，东北菜浓郁的滋味，以及豪迈中带点细腻的吃法，在中菜系统中始终占有举足轻重的位置。随着中菜发展趋向精致化，以及对餐饮本土化的探索风潮渐盛，奉天小馆以全新的形态匠心演绎辽菜，将其精致化并颠覆了大众对印象中东北菜的认识，让原本粗犷豪迈著称的东北菜，也走向高端餐饮舞台。
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China mainly covering provinces of Liaoning, Heilongjiang and Jilin, which form the northernmost region of China with multi-ethnicity. Having played a pivotal role in Chinese cuisine system, Northeastern cuisine is always flavourful, colourful, and sometimes bold with a touch of subtlety. As these years see exquisiteness and honouring local flavours gain momentum, Feng Tian Restaurant takes on traditional Liaoning cuisine with creative twists to bring an upscale experience with a setting to match.
在北魏时代，由贾思勰所著的古代农牧记录巨著《齐民要术》中有提及东北民族的烹调方式，这应该是最早关于东北菜的文字记述。辽宁的沈阳是清朝故都，宫廷菜、王府菜也深远地影响东北料理，但其迅速发展是在清代至民国年间华北地区人口向东北地区迁徙期间，所谓“闯关东”运动后，南方人潮大量向北汇聚，将包括京、鲁、川、苏等地广阔多样的烹饪文化带至北方，东北菜便慢慢形塑成今日样貌。
The history of Northeastern cuisine can be traced back more than a thousand years. The earliest written account of Northeastern cuisine is probably in Qimin Yaoshu (literally Essential Techniques for the Welfare of the People), the most completely preserved of the ancient Chinese agricultural texts written by the Northern Wei dynasty (386-534 AD) official Jia Sixie, which mainly talks about the cooking style of the Northeastern people. Shenyang in Liaoning province was the former capital of the Qing dynasty, and court and imperial cuisines had a profound influence on Northeastern cuisine, but its rapid development came during the Qing and Republican dynasties when a major migration movement – Chuang Guandong (literally Crashing into Guandong, with Guandong being an older name for Manchuria) witnessed a rush of Han Chinese into Manchuria. It was during that period people from the south brought regional culinary styles such as Beijing, Shandong, Sichuan, and Jiangsu cuisines to form what Northeastern cuisine is today.
东北菜就如同东北人的性格一样，豪放、直接、热情、不拘泥于细节。就食材而言，直接受到东北地方的自然气候影响，由于气候严寒，东北土地上最多的就是大白菜、大葱，以及萝卜、土豆等根茎类蔬菜和豆类，加上东北人自古以来的肉食文化，使得肉类，特别是猪肉也时常见于东北菜肴中。而无霜期短的气候形成当地丰厚的冬贮风俗，各种腌制咸菜和冷冻食材也是常见风俗美食。北方的农牧生活方式则造就东北菜的呈现，通常份量大，烹饪手法质朴。
Northeastern cuisine is perhaps just like its people, straightforward, passionate and unpretentious. The climate of Northern China is too cold and dry, 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. Perhaps the most important characteristic of Northeastern Chinese cuisine is its use of pickled and frozen ingredients due to the relatively long winter. The region’s cuisine also features large portions and rustic cooking techniques due to the original farming and herding lifestyle.
东北菜烹饪手法采炖、酱、烤为主。特别是炖菜别具特色，也是东北自然气候与农村生活的产物，因为炖一大锅菜不只可以喂饱一家人，由于天气严寒需要长时间烧柴，炖菜同时也是经济方便的选项。刚好东北盛产的大白菜等根茎类蔬菜也适合长时间炖煮，形成当今东北炖菜的特色。
Simmering, braising and roasting are ubiquitous cooking techniques used in the Northeast, producing many of the region’s signatures dishes. In particular, prevelance of simmering is attributable to Northeastern climate and rurality, as a big stew dish can not only feed a whole family, but also an economical option as cooking in cold weather requires longer time to burn the wood for fire. Besides, abundant root vegetables such as Chinese cabbage are suitable for simmering, thus forming a distinct feature of today’s Northeastern stews.
小鸡炖蘑菇 Stewed Chicken with Mushrooms
主食 Staple Food
有名的炖菜也出现在几句俗语里，如“姑爷进门，小鸡断魂。”指的就是小鸡炖蘑菇这道菜，还有“鲶鱼炖茄子，撑死老爷子”，加上排骨炖豆角、酸菜猪肉炖粉条，就是有名的东北四大炖。主食方面除了米饭还有玉米，在东北有各式各样的玉米做的点心。
It is not uncommon to find some popular Northeastern stews in the region’s curious proverbs. There is one: “When the new son-in-law visits, the chickens are scared to death.” It might make no sense at first but it actually refers to a famous local dish – Stewed Chicken with Mushrooms, which used to be regarded as a big welcoming dish to cook for important guests visiting a household. There is also “Catfish with eggplant will make an old man stuffed to death”. Together with pork ribs with common bean, pork with cellophane noodle and pickled vegetables, they make a complete line-up of The Four Northeastern Simmerings. In addition to rice, maize is also a widely eaten staple which is made into various snacks.
时至今日，东北菜在高端餐饮市场尚有许多发展空间，奉天小馆持续传承东北菜经典，选用当地的山珍野味，以悉心讲究火候的烹饪工艺，呈现醇厚香浓的奉天之味，透过200余种菜品、50余种主食、饮品30余种，持续带领食客和团队探索古典飨宴美学，发扬精致的新东北味道。
Today, there is still much room for development in haute Northeastern cuisine. Capitalising on the region’s mountain vegetables and game animals, Feng Tian Restaurant continues to inherit the classics of Northeastern cuisine, honouring rich local flavours with masterful cooking techniques of heat control. With more than 200 dishes, 50 main courses and 30 beverages, the restaurant continues to lead diners and the team in exploring the aesthetic of classic gastronomy and celebrating the elegant taste of the Northeast.
奉天小馆经典菜品
Feng Tian Restaurant Signature Dishes
奉天老式锅包肉 Traditional Double Cooked Pork Slices
传承百年技艺，雕琢经典味道，更薄更脆，晶莹剔透，酸甜适口。
Thiner and crunchier version of the time-honoured favourite, the sweet and sour pork slices are way too famous to ignore and too delicious not to share.
雪棉豆沙 Red Bean Slush
老沈阳儿时记忆，考验火候与力道，油锅里开出一朵雪棉花，粗旷与细腻，绵软与甜蜜融合地刚刚好。
A childhood memory for Shenyang locals, and very much relies on heat control. Red beans blossom in the frying pan, giving the dish just the right blend of roughness and delicacy, softness and sweetness.
江雪糖醋小排 Sweet and Sour Short Ribs
含蓄内敛，酸甜有味，小排好吃在于肉质新鲜，火候有道 ，江边飘雪，口中流连。
Luxury yet reserved, slow-cooked short ribs are fresh and delicious with precise heat control and addictive mouthfeel.
那年秋天的茄子 Autumn Aubergine
焦香酥脆，老少皆爱，家常茄子最精彩的呈现，小馆8年经典菜品，“那一年的老味道”依旧不变。
Crispy and charred, this one is likely the most wonderful presentation of home-made aubergine loved by all ages. It’s also a classic that has stayed true to its original flavour and has been on the restaurant’s menu over the past eight years.
豆角烀饼 Long Beans and Potato Stew with Steamed Flatbread
豆角饱满，土豆绵软，月牙骨的加入，让口感更富有层次。待到炖出精髓，再烀上一层面饼，自然焖熟，吸收汤汁绝味，浓郁鲜香。
The addition of crunchy gristles lends complexity to the velvety long beans and soft-tender potato chunks. When a tangy mixture is formed, the stew is enclosed with a sheet of flatbread to fully absorb the flavourful sauce. Allow simmering to perfection, the result is a rich and luscious gourmet dish.
小馆过年菜 Signature Pork Stew
东北大菜与铜火锅的创意结合。地道酸菜、香糯血肠、肥瘦相间五花肉，低温慢煮一锅东北味道。
A delightful marriage between the Northeastern stew and copper hot pot. Mouth-watering sauerkraut, aromatic and chewy blood sausages, tender and marbled pork belly… all add to the slow-cooked pot stew of authentic Northeast flavours.
暴脾气过桥大排 Signature Spicy Ribs
大口吃肉，大碗喝酒，火辣口味点缀香嫩多汁的上等排骨，“东北式”过瘾淋漓尽致。
Tender and juicy prime ribs are complemented by spicy flavours. Get ready for binge drinking and meat revel at celebratory occasions, like a local!
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