Steamed Bun Rice, also known as "eating bun rice," "eating fak," or "eating vegetable dumplings." The method: place leaves such as cabbage or pickled cabbage in the palm of your hand, then add cooked rice (traditionally millet rice), stir-fried vegetables, scallions, and soybean paste on top. Use both hands to fold the vegetable leaves over the filling, either wrapping them into a long roll shape or forming them into a ball, then hold and eat with your hands...
Fushun amber handicrafts are local-style artisan works made from amber, a byproduct of Fushun's open-pit coal mines, and polished into exquisite pieces. The amber crafts are as transparent as crystal and as smooth as jade. The history of Fushun amber carving is long-standing, with artisans carefully designing pieces based on the size…
1. Cut the pork belly into chunks, blanch in boiling water, then remove; 2. Thaw the frozen tofu in cold water, cut into cubes, blanch in boiling water, then squeeze out excess water; 3. Thinly slice the pickled mustard greens, then shred into fine strips, rinse twice in warm water, then squeeze out excess water; 4. Place a wok over high heat, pour in vegetable oil and heat, then add sugar and caramelize…
Jet is a natural specialty of Fushun, China, mined from the West Open-Pit Mine in Fushun. It is one of the special materials used in China’s carved craftworks. Its characteristics include a hard texture and fine structure. Jet carving is a traditional Chinese handicraft with a history of over 6,000 years. From ornaments to practical items, there is a wide variety of products — including birds and beasts, flowers and birds, fish and insects, human figures, …
Qinghe Rice. In 2015, the Qinghe Rice production base was recognized as a national supplier of famous, special, and high-quality new agricultural products. The base boasts naturally green ecological resources, and the absolute environmental purity at the source of production forms the quality foundation of Qinghe Rice. During cultivation, farmers are required to strictly adhere to the “Four Unifications”: unified rice varieties, unified fertilization, unified techniques, and unified repurchasing...
The Eight Dishes and Eight Bowls represent the traditional dining customs of the Manchu people. The “Eight Bowls” refer to eight dishes—four cold and four hot—with two meat and two vegetable dishes in both the cold and hot categories. Matching the bold and hearty nature of the Manchu people, these Eight Dishes and Eight Bowls grace the dining table. The dishes are served on large, solid plates, and the bowls are deep and generously sized. When all these grand servings are laid out on the table, you can’t help but raise your bowl and drink heartily, enjoying the meal to the fullest.
Buns dipped in bean paste. The Manchu people have a traditional noodle dish called bean paste rolls, also known as bean paste buns. These were often used as offerings during rituals to the gods. To make bean paste rolls: soak yellow millet in water, grind it into flour, mix well, roll it out into thin sheets, steam them in a pot until cooked, then roast and grind soybeans into flour, sprinkle it evenly on top, roll it up, and cut it into 1–2 inch-long...
Su Haizi, also known as "Sticky Haizi," "Perilla Leaf Bun," or "Perilla Leaf Dry Food," is a distinctive Manchu-style flour-based food. The method of making it involves soaking sticky sorghum or glutinous rice in water, grinding it into sticky rice flour, cooking red beans into a paste to make the filling, wrapping the filling in a round cake made from the sticky rice dough, covering it with perilla leaves, and then steaming it...
In Xinbin County, 14 out of 15 townships are engaged in the production of edible fungi, primarily shiitake mushrooms. The county’s shiitake cultivation area alone exceeds 10,000 mu, with an annual output of 50,000 tons, marking the emergence of a northeastern shiitake industry base. Xinbin County has identified the edible fungi industry as its “one-county-one-industry” development focus and has formulated strategies for its growth…
The forest frog, commonly known as Hasima, Huang1, Oil Toad, or Red-Bellied Field Chicken, is an amphibian with extremely high economic value. The dried oviducts of the female frog are a precious traditional Chinese medicinal material—Hasima Oil, also called Field Chicken Oil or 1 Oil. The forest frog is a renowned nourishing and health-promoting food, a valuable amphibian species used both as food and medicine, known for its significant...
Xinbin Manchu Autonomous County in Liaoning Province has identified the edible mushroom industry as the focus of its “one county, one industry” development strategy. A five-year plan for the edible mushroom industry has been formulated, and a three-tier management structure at the county, township, and village levels has been established to develop the industry. The county has prioritized the planning of a “four zones and one belt” layout for the edible mushroom industry, with the eastern mushroom cultivation demonstration zone centered on Hongmiaozi Township...
The Chinese forest frog, also known as the "heshama," is particularly renowned in the Liaodong region and the mountainous areas of Fushun for its large size, plump meat, and rich fat content. The meat is delicious, nutritious, and not greasy, while the "forest frog oil" extracted from it is a precious tonic known to strengthen the body and enhance health. Therefore, being served forest frog as a guest in these mountainous regions is considered a rare and honorable treat for distinguished visitors...
Wave-Leaf Pancakes Wave-Leaf Pancakes are a beloved traditional seasonal dish among the Manchu people in the Fushun area. Every April and May, when the mountains turn lush and green, locals pick tender water dropwort, blanch it, then chop it finely. This is mixed with bean leaves and starch noodles to make the filling. The wrapper is made from sorghum rice flour dough, and the pancake is wrapped in young oak leaves (large-leaf oak) before being steamed. This is what people commonly call…
Spicy Mix: Primarily made with ingredients such as potatoes, kelp knots, tofu skin, meatballs, fish balls, cabbage, wide rice noodles, chrysanthemum greens, Chinese cabbage, pressed tofu, tofu puffs, crab sticks, mushrooms, etc. (Starting in 2009, flatbread or rice noodles were added). The ingredients are similar to those of spicy hot pot, but after boiling, the water is drained, and the dish is then mixed with salt, aged vinegar, sugar, and other seasonings…
As the old year gives way to the new, perhaps the most beloved fruit in China’s northeastern region is the frozen Qiuzi pear. Broadly speaking, Qiuzi pears refer to a general category that includes Lannanxing pears, Xiangshui pears, Huagai pears, Jianba pears, and Jingbai pears, but the frozen pears commonly found in northeastern markets are mainly made from Huagai pears and An pears. The Qiuzi pear tree is tall, typically...
Jet carving is a special handicraft produced in Fushun, China’s renowned coal capital. Jet, also known as jet stone, is a type of sapropelic coal found within the seams of the West Open-Pit Mine in Fushun. Due to its fine texture and high toughness, which make it suitable for carving, it is carefully selected from the coal and meticulously crafted into various artworks, including jet carvings...
Fushun has a northern temperate mountainous climate, featuring distinct seasons, large day-night temperature variations, and moist air — conditions highly suitable for mushroom cultivation. The area has been engaged in mushroom production for over thirty years, evolving through stages such as log-grown mushrooms, block-grown mushrooms, bag-grown mushrooms, greenhouse (indoor) mushrooms, and ground-grown mushrooms. Currently, annual fresh mushroom production capacity is stable at over 50,000 tons…
The tender shoots and young leaves of wild ferns are collectively called bracken, and mountain bracken is one of its major varieties, also known as dragonhead vegetable. Most mountain bracken produced in Liaoning is wild, harvested from mountainous areas across the province, with the majority coming from eastern and southern Liaoning. It contains protein, minerals, carotene, ascorbic acid, and a unique...
Xinbin Liaoxixin Liaoxixin is a well-known authentic traditional Chinese medicinal herb from Northeast China, with a long history of use and strong, consistent demand. Originally wild, it is now primarily cultivated. Due to its relatively long growth cycle and the fact that it once reached an exceptionally high market price of over 100 yuan in the past, it has garnered significant attention from herbal medicine merchants. According to previous statistics, the combined annual usage of Huaxixin (Asarum sieboldii) and...
Ingredients: 100 kg fresh pork (with over 50% lean meat), 3.5 kg fine salt, 50 g sodium nitrite, 5 kg white sugar, 10 kg Shaoxing wine, 4 kg sesame oil, 500 g five-spice powder (made from white cardamom, nutmeg, dried tangerine peel, cinnamon, sandalwood, cloves, cardamom pods, Sichuan peppercorn, star anise, etc.)