For braised eggplant in sauce, use local purple eggplants. Remove the stems but do not slice—just tear them into strips. Blanch the strips in hot oil. Sauté chopped scallions in the wok, and you can also add minced pork if desired. Add fermented soybean paste, stir-fry until fragrant, then add a little water. Put in the eggplant strips and simmer over medium heat for three to four minutes. Plate and sprinkle with chopped cilantro and garlic. Braised eggplant with eggs is even simpler. Just make scrambled eggs as usual—but don’t season the eggs with salt. Mix the fermented soybean paste with water to dilute it. After scrambling the eggs, pour in the diluted paste, stir well, let the excess liquid cook off, and it’s done. These two dishes best showcase the distinctive flavor of the fermented soybean paste from Baoquanling.
Luobei Red Adzuki Beans have been registered and protected under the National Agricultural Product Geographical Indication system. This makes them the third product from Luobei County to receive such protection, following Luobei Rice and Luobei Black Fungus. The designated geographical protection area for Luobei Red Adzuki Beans includes Tuanjie Town, Ming…
The raw material used in processing "Luobei Rice" is rice, which has a long cultivation history in Luobei County. According to the "Luobei County Annals," Volume 4, Agriculture, Section 2, Crops and Yields, under the Crops subsection: "In the 5th year of the Republic of China (1916), large-scale development began along the Heilongjiang River and on the plains of the Dulu River and Wutong River, where soybeans, wheat, corn, and rice were first planted. In the 4th year of the Republic of China (1915), around that time, over 80 ethnic Koreans who had relocated from Russian territory to Luobei cleared and cultivated land along the Yadan River and Dulu River to grow rice, achieving a bountiful harvest. In the 15th year of the Republic of China (1926), Cheng Rulin, the magistrate of Luobei County, strongly advocated for rice cultivation and personally planted 200 hectares of rice along the Yadan River. Inspired by him, Meng Yeyan planted 100 hectares in the Wutong River basin. Cheng Rulin planted 120 hectares in the Dulu River basin, Wang Ziyu planted 90 hectares along the Mahaha River, Qiu Yaoting planted 40 hectares along the Shili River, and Xu Zi’an planted 80 hectares in Guzhan—all achieving good yields." It has a history of over 100 years to this day.
The artificial cultivation of black fungus in Luobei County has a long history. According to the "Luobei County Annals," Volume 4 Agriculture, Chapter 7 Diversified Operations, Section 1 Household Diversified Operations – Cultivation of Black Fungus, it is recorded that “a 2-meter-long section of fungus log can yield 2–3 taels of black fungus, can be harvested continuously for 2–3 years, and generates a net profit of around 2 yuan per section. Cultivating black fungus is highly economical…”
Stewed Potatoes with Green Beans The method for making Stewed Potatoes with Green Beans is very simple. Just follow the recipe steps one by one, and you will definitely enjoy a delicious dish. Stewed Potatoes with Green Beans is one of the distinctive dishes in the Northeastern cuisine of Chinese cooking. It mainly uses potatoes as the primary ingredient, is prepared as a stewed dish, and has a home-style flavor...
Northeast matsutake mushrooms are highly nutritious and known for their benefits in “aiding digestion and benefiting the internal organs.” They are used to treat indigestion, chronic gastritis, duodenal ulcers, neurasthenia, as well as malignant tumors in the stomach, esophagus, and other areas. This product compresses high-quality matsutake from the Northeast using advanced technology, enhancing its nutritional value several times over…
Northeastern shiitake mushrooms are highly nutritious, containing over 20 times more vitamin D than soybeans, while being very low in fat. They can help prevent and treat rickets, colds, high blood pressure, hepatitis, and cirrhosis, as well as correct enzyme deficiencies in the human body. The polysaccharides in shiitake mushrooms strongly inhibit cancer cells and offer good preventive and therapeutic effects against stomach and esophageal cancers...
Northeast black fungus is regarded as the finest in China, rich in protein, tender, crisp, and smooth in texture. Known as the "meat among vegetables," it strengthens tendons and improves blood circulation, clears heat, cleanses hair follicles, purifies the lungs, and promotes overall health. It is an essential health supplement for industries such as textiles, mining, and chemicals. This product uses premium Northeast black fungus, processed through high-tech...
One grass carp (one and a half jin), half a block of tofu, four liang of skin-on streaky pork, two liang of wide rice noodles. Seasonings: six red chili peppers, scallions, ginger, garlic, white sugar, cooking wine, star anise, Sichuan peppercorns, vinegar, Haitian fresh soy sauce, salt. Ingredient preparation: Clean the fish, remove the head, split it in half lengthwise, then cut into inch-long sections, and deep-fry until golden brown in oil; …
Fried frog legs are made by chopping off the hind legs of live frogs, peeling off the skin, trimming the claws, and then splitting them at the joints. Place them in a basin, add a bit of salt, cooking wine, MSG, and prickly ash water, mix well, and marinate for ten minutes. Heat clean oil in a pan until it reaches 70–80% heat, coat the frog legs in flour one by one, and fry them in the oil until cooked. Remove, drain the excess oil, and arrange on a plate to serve. …
Tala Ha is a term in the Hezhe language meaning grilled raw fish. Local fishermen grill fresh fish over a fire until it is semi-cooked, season it with salt, and it's ready to eat. When served at the dining table, however, the preparation becomes more elaborate: thick slices of meat from the back of a live crucian carp are cut into fine shreds, soaked in high-quality rice vinegar until the meat turns white. After removing the vinegar, the meat is mixed with...
Main ingredients: 750g pork spare ribs (pork chops); Seasonings: 20g garlic (white skin), 5g green onion, 8g chili peppers (red, pointed, dried), 6g Sichuan peppercorns, 5g meat tenderizer, 4g cornstarch, 15g white sugar, 70g vegetable oil Features: Spicy, numbing, fragrant, savory, with a rich garlic aroma. Method: Chop the spare ribs into pieces and wash them;...
The Chinese Forest Frog has been listed as a provincially protected species. It is a major medicinal and edible frog species, with its oviduct (known as "field chicken oil") being a precious traditional medicinal ingredient. Renowned for its nourishing and strengthening properties, it is primarily used to aid recovery after childbirth or illness, treat tuberculosis-related coughing up blood, combat fatigue, and address insufficient lactation postpartum. Its tender, delicious white meat is high in protein and low in fat, and is widely known...
Mallards are widely found in large marshes, ponds, lakes, and riverbanks. They are listed under provincial protection. The meat of wild ducks is delicious and edible, while their meat and feathers also have medicinal uses, such as treating burns when applied externally. Their feathers can be used as down, and various types of wild duck feathers are extensively purchased by commercial sectors. Therefore, wild ducks are birds with relatively high economic value. It is necessary to...
Quails are one of the precious game birds known for their tender, delicious meat and high nutritional value. They are also easy to raise and in high demand both domestically and internationally, and have been listed as a provincially protected species. They are distributed in the mountainous areas of our city, with a significant number being raised artificially. Quails hold considerable economic value—both their meat and eggs can be used in medicine and are considered premium tonic nourishment. They have long enjoyed a good reputation in domestic and international markets...
Sand partridge meat is tender and delicious, and the species has been listed under provincial-level protection. Its down can be used for decoration or stuffing, while the meat is tender and flavorful, making it a premium delicacy. It can be raised, and villages or towns with suitable conditions may develop this (Jiamusi)...
The red deer is a second-class nationally protected species in China. It holds significant economic value—its antlers are among the most precious traditional Chinese medicinal ingredients and export commodities. Additionally, its fetus, meat, tendons, penis, tail, bones, and receptacle are also highly valuable as medicinal materials and industrial raw materials (Jiamusi)…
Hongqi Oil Bean Pods have low fiber content, low moisture, and a rich flavor, making them tender and delicious. They are an ideal vegetable variety to supplement the off-season in late autumn. Due to their great taste, oil bean pods are in high demand across various markets. Even when frozen, they can largely retain their flavor in winter...
Sturgeon has high economic and nutritional value. Its meat can be used for various fresh dishes and smoked products, while its eggs, processed into what is known as "black caviar," are rich in amino acids and nutrients. Specifically, every 100 grams of sturgeon meat contains 18.1 grams of protein and 1.9 grams of fat. It is considered an excellent tonic for strengthening the body and enjoys worldwide fame. Currently, we…
The first of the Five Fish is the taimen, also known as the Siberian taimen. This fish is a large predatory cold-water salmonid and one of the rarest cold-water fish species in the world. The taimen found in Heilongjiang aren’t as big as those in Xinjiang—the largest ones grow to just over a meter in length and weigh around fifty to sixty jin, with plump, round bodies. Though they may look adorable, they are apex predators in the water and, for smaller fish, there’s no escape. The taimen and the Siberian salmon are both salmonids and closely related. The taimen grows in cold water and feeds on live prey, which gives its flesh an exceptionally delicate texture. People in Heilongjiang use it as filling for dumplings, resulting in an incredibly fresh and clean flavor. It's also great in dishes like braised fish slices, fish chunks, or even fishball soup.