Bracken fern, also known as dragon head vegetable, auspicious vegetable, or old bracken, is a specialty of Yichun District. It is tender, delicate, and soft, with a long-lasting aftertaste and high nutritional value. The stems and leaves are rich in carotene, vitamin C, protein, fat, carbohydrates, organic acids, and various vitamins—levels that are dozens of times higher than those found in commonly cultivated vegetables. Bracken fern also has significant medicinal properties…
Fiddlehead ferns, commonly known as "monkey legs," grow in low-lying mountain wetlands and are best harvested in early spring. Stir-fried fiddlehead ferns are light, delicious, rich in aroma and color, entirely natural, and highly beneficial to health. They are a specialty snack of Yichun District and are especially popular with guests from Japan and Korea. Fiddlehead ferns are also called "fist vegetables," "cat's paws," or "dragon head vegetables." They grow wild in forests, mountains, and pine woods...
The MeiXi District forest frog oil (snow frog oil) is made by air-drying and extracting oil from whole adult forest frogs. It retains the original shape of the frog, appearing as a chunky, transparent substance with a slightly yellowish tint and a mild fishy taste. The forest frogs of Changbai Mountain are a traditional, high-quality green nutritional tonic, gourmet ingredient, and precious medicinal resource. Forest frog oil is hailed as one of the "Four Great Mountain Delicacies," following the "Three Treasures of the Northeast"...
The Big Meat Pie is one of the specialty snacks of Yichun, Heilongjiang. It is made by mixing fresh pork with water and seasonings to form the filling, which is then wrapped in dough, pan-fried on both sides until cooked. The Big Meat Pie has a golden color, with a savory filling and tender meat that leaves a lasting impression. Having one for breakfast leaves your mouth fragrant and the taste unforgettable. …
There are two ways to prepare Bumper Harvest. One is as a cold dish: after the Qingming Festival, gather local wild dandelion greens, along with homegrown green onions, small radishes, golden-yellow dried tofu sheets, and homemade soybean paste. Arrange everything in a serving dish — green, yellow, pink, brown, and white — what a vibrant picture of harvest abundance it makes. It’s juicy, flavorful, and leaves a lingering aftertaste…
Pork slaughter cuisine is one of the specialty dishes in the Yichun forest region, and Meixi's "Three-Stream" blood sausage is especially well-known far and wide. The freshly cleaned intestines of a just-slaughtered pig are stuffed with fresh pig’s blood mixed with seasonings such as minced ginger, soy sauce, minced garlic, MSG, and Sichuan peppercorns, then boiled and served. Family and friends gather around, chatting and enjoying the blood sausage together—the rich atmosphere...
Stewed Mountain Chicken with Wild Mushrooms is a famous local specialty dish of Yichun, made with wild grass mushrooms, hazel mushrooms, elm-yellow mushrooms, and mountain chicken. It's fresh, fragrant, tender, and delicious. The mountain chicken is much richer in calcium, phosphorus, and iron than ordinary chicken, and is also high in protein, amino…
Pickled Vegetable and Pork Belly Soup is the most distinctive local dish in Yichun, offering a unique flavor that also conveys the hospitality and enthusiasm of the locals. Preparation: Slice the pork belly into thin pieces and the pickled vegetables into slices as well. In a soup pot, add 6 cups of water, bring to a boil with the pork belly slices until cooked, then add the pickled vegetable slices and bring everything to a boil again. Season lightly with a bit of salt, then turn off the heat…
The sika deer meat produced at the deer farm in Jinshantun District is a premium game meat. It has tender texture, delicious flavor, high lean meat content, and low connective tissue, making it suitable for a variety of dishes. Deer meat is rich in protein, fat, un…
Shiitake mushrooms are the fruiting bodies of the fungus Lentinula edodes, belonging to the Basidiomycota division, Agaricomycetes class, and Tricholomataceae family. They are one of the world’s most renowned edible mushrooms. They contain a unique aromatic compound—lentinacin—which gives them their distinctive…
The tender horn of a male deer, before it hardens into bone, covered in velvet and containing blood, is called deer antler. It is a valuable traditional Chinese medicine used as a tonic to strengthen the body and is effective for treating conditions such as weakness and neurasthenia. Deer antler is a commonly used…
The production scale of black fungus in Jinshantun District has ranked first in Yichun City. There are now 4,518 households engaged in black fungus cultivation, with over 80% of employees and residents in all forest farms involved in the industry. The black fungus...
Sour Soup Noodles are an authentic Manchu snack made from cornmeal. They resemble “zha zi” in shape and color but are slightly thicker and lighter in color. Due to fermentation, they are much more sour than zha zi. …
Wuying Town is located in the northern part of Yichun City, Heilongjiang Province, and is one of the main production areas of wild blueberries. In recent years, blueberries have gained significant market popularity due to their nutritional, medicinal, and health benefits, with various blueberry products in high demand. Wuying Town produces abundant blueberries, and its blueberry processing industry has begun to take shape.…
Yichun pine nuts are the fruit of the Korean pine tree, also known as sea pine nuts. Pine nuts contain fat, protein, carbohydrates, and more. They are not only an important traditional Chinese medicine—long-term consumption benefits both body and mind, moisturizes the skin, and promotes longevity. Li Shizhen of the Ming Dynasty spoke highly of the medicinal value of pine nuts. In his work *Compendium of Materia Medica*, he wrote: “Sea pine nuts, also called...
Ingredients: Two handfuls of dried string beans, soaked in rice-washing water for half an hour; sliced pork collar butt, marinated lightly with cornstarch, soy sauce; shredded ginger, minced garlic, crushed dried chili peppers, and chopped scallions. Method: Heat some base oil in the pan, sauté the ginger, garlic, and dried chilies until fragrant. Add the soaked dried string beans and stir-fry. Place the pork slices in the center of the pan and lightly sear them in the oil, then mix them evenly with the beans...
Slice the beef, cut the carrots into small pieces, and slice the tomatoes. Heat oil in a pan over high heat and stir-fry the beef. Add a bit of black pepper. When the beef is about 60% cooked, add yellow wine, then light soy sauce. Cover and simmer over low heat for 5 minutes. Then add the carrots and tomatoes, and continue cooking over low heat. After 10 minutes, it’s done. The key to this dish is precision...
Sachima. Sachima is a Manchu snack. Legend has it that it originated from a Manchu general surnamed Sa who loved horseback riding and served in Guangzhou during the Qing Dynasty. He always enjoyed having sweets before going hunting. One day, as Sa was about to go out hunting, he said to the chef...
The venison produced at the deer farm in Jinshantun District is a premium game meat. It has tender flesh, delicious flavor, high lean meat content, and minimal connective tissue, making it suitable for a variety of dishes. Venison is rich in protein, fat…
When it comes to food, many people react strongly at the mention of “cat,” believing that eating cat meat is immoral or brings bad karma, while others claim that “cat meat tastes sour.” But that’s not the case—this is actually a specialty dish in Yichun...