Monkey Leg

Monkey Leg

　　The "original monkey leg" in Monkey Leg does not refer to an actual monkey’s leg, but is a major wild vegetable from Changbai Mountain. It is a perennial herbaceous plant of the Athyriaceae family, also known as Athyrium multidentatum. The plant can grow up to 1 meter tall, with a short, obliquely ascending rhizome densely covered with dark brown lanceolate scales. The leaves are clustered, deep straw-colored with blackish-brown bases, and have densely arranged pinnae. It mostly grows at altitudes between 500 and 1,300 meters, in mixed broadleaf-conifer forests, broadleaf forests, and moist areas along forest edges, and is distributed across various counties in the Changbai Mountain region.

　　The curled, unopened tender leaves of the monkey leg are a popular wild vegetable among locals. They are harvested every spring. When eaten fresh, the monkey leg is first blanched in boiling water, and can also be salted or dried. Rich in nutrients, it contains various vitamins, carbohydrates, inorganic salts, proteins, and fats, and can be made into a variety of delicious dishes: such as the tender, crisp, and appetizing "Shredded Chicken with Monkey Leg"; the savory yet light "Stir-fried Monkey Leg with Walnuts"; and the golden-hued, deliciously flavored "Stir-fried Shredded Pork with Monkey Leg." These dishes are highly regarded for their excellent color, aroma, and taste, and are widely loved by the public.