Is anyone famliiar with the cuisine of Northeast China, called Dongbei cai? I haven't tried it but I think I will on my next trip to New York. Sounds intriguing: lamb ribs crusted with cumin seeds and crushed chilies, fluffy salads of cilantro leaves and scallion shreds, wobbly braised pork belly, carrot-lamb dumplings, their version of sauerkraut, pumpkin fritters, corn on the cob and deep-fried sweet potatoes bathed in hot caramelized sugar.
Here's an article from today's NYT:
http://www.nytimes.com/2010/02/10/dining/10chine.html?em
