White Mountain Forest Frog

White Mountain Forest Frog

　　The forest frog is one of the “specialties of White Mountain,” rich in protein, fat, calcium, phosphorus, iron, and other minerals. According to the *Changbai Series* (Supplement to the Eastern Tour Diary), it is recorded: “The locals regard the hashima (forest frog) as a heavenly delicacy, essential for annual offerings at imperial mausoleums. Since ancient times, the hashima, along with bear’s paw, monkey head mushroom, and flying dragon, has been known as one of the ‘Four Mountain Delicacies,’ and is a prized dish at banquets.

　　Features: Made with the upper body and legs of the forest frog, prepared by braising and stir-frying. It features vivid colors, a delicious taste, and is highly nutritious.

　　Preparation: The upper body and legs of the forest frog are sliced with a knife. The upper body is blanched in oil and then placed in a wok, cooked by braising method and arranged around the edge of the plate. The legs are quickly stir-fried in oil, then added to the wok with seasonings, stir-fried, and finally placed in the center of the arranged plate.