Chef Cushing discovers that a huge part of North America has more in common with the weather and agriculture of the northeastern area of China than with Canton or Sichuan, but the cuisine is hard to find. But as Christine has learned, immigration is everything when it comes to portable
cuisines. And, as China is so large and the northeast so remote, it turns out that even the Cantonese might not know Northeastern (or Dongbei) cuisine. So what is Northeastern cuisine and what makes it so distinctly different?