A beloved seasonal traditional food among Manchu residents of Fushun. Each April and May, as mountains and rivers turn green, locals pick fresh water celery, blanch and chop it, mixing with bean leaves and grain flour to create filling. Wrappers are made from sorghum flour, then wrapped in tender oak leaves before steaming. Locally named oak leaf cakes, they carry the unique herbal fragrance of oak leaves paired with the fresh aroma of water celery, greatly stimulating appetite.