Edible Wild Vegetables (Shanye Cai) 山野菜
In the depths of Xiaoxing’anling Forest, a wide variety of wild vegetables are grown, including fiddlehead ferns, day-lilies, cucumber and mountain celery. These nutritious vegetables are organically grown, free from polluted air, fertilizers, pesticides and other chemicals.

Eight Kinds of Fishes-- (Three Hua and Five Luo)(Sanhua Wuluo) 三花五罗
Refers to three freshwater fishes - Mandarin fish (tender with few bones), Chinese bream (tender, rich in fat) and Crucian carp (steamed or cooked as soup); as well as five smaller fishes – zheluo fish (rare, cold water fish used as dumpling stuffing), faluo fish (cooked as a soup), yaluo fish, tongluo fish and huluo fish.

Sashimi (Sheng Yu Pian) 生鱼片
A Traditional Japanese dish, sashimi is sliced raw fish that is often served with soy sauce, wasabi and pickled ginger. In order to fully appreciate its subtle flavors, Japanese prefer eating sashimi before other more strongly flavored dishes. Consequently, sashimi will often be served as a first course in formal Japanese meals, but it is not uncommon for it to be served as a main course as well. Taste and texture sensations are wide-ranging; everything from the slippery yet firm squid to the orange colored salmon that melts in the mouth. Sashimi is typically served on a bed of daikon (Asian white radish) which is shredded into long strands. Miso soup or seaweed salad often accompanies this dish. In Hezhe Minority Fishing Village in Daqing, sashimi is eaten together with potato slices, spinach and bean sprouts.

Feast with All Fish-dishes (Quan Yu Yan) 全鱼宴
Serves large feasts ranging from 12 to 100+ dishes. Specialty dishes include fried fish, home cooked crucian carp, grape fish, lake water fish and sashimi.

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