5. Fuyuan Kaluga Sturgeon (Top Ten Jiamusi Snacks)
Introduction
A local folk ballad of Fuyuan goes:
"In warm spring winds, countless nets haul black gold from the Heilongjiang River;
In bright mid-autumn sunshine, thousands of boats gather red pearls on the Ussuri River."
Fuyuan County, hailed as China’s Hometown of Sturgeon and Kaluga, sits at the confluence of the Heilongjiang and Ussuri Rivers, blessed with unparalleled fishery resources as China’s core production base for sturgeon and kaluga.
Scientifically named Amur sturgeon and kaluga, these fish are known as "living fossils of water", the oldest surviving vertebrates on Earth with immense scientific research value. Their meat is tender, delicious and nutrient-rich, while their roe — the so-called "black gold" — sells out rapidly on the global market as caviar.
Over the past years, Fuyuan County has released 450,000 sturgeon and kaluga fry into the two rivers to sustainably protect this precious fishery resource. The local fishing economy follows the model of "combining breeding with fishing, prioritizing aquaculture", focusing on intensive deep processing of aquatic products.
Aquatic processing enterprises such as Zhengyang Fishery Joint Venture turn premium wild fish into high value-added finished goods, realizing an industrial upgrade from raw fish to refined specialty products. They have developed small-pack caviar from sturgeon, kaluga and chum salmon, as well as serial high-value products including sturgeon meat, fish floss and fish tendons. These items have won numerous awards at provincial and municipal technology expos and are exported to more than a dozen countries and regions including the United States, Japan and Hong Kong. Supported by county government policies, seven private aquatic processing factories have been established, distributing local fish products nationwide.
6. Sturgeon & Kaluga Caviar (Top Ten Jiamusi Snacks)
Introduction
World-famous and high-priced sturgeon and kaluga caviar is processed by salting roe from Amur sturgeon and kaluga. The fish roe is mung-bean sized and dark emerald green, earning the nicknames "green gem" and "black pearl". Boasting extremely high nutritional value, caviar is popular across Europe, America and domestic Chinese markets. Despite its steep price, it remains a top favorite among diners at home and abroad. Regarded as a premium health food delicacy, it is served to distinguished guests. As living standards and public health awareness rise, this luxury local specialty has entered ordinary households as a unique regional flavor.
7. Chum Salmon Caviar (Top Ten Jiamusi Snacks)
Introduction
Chum salmon is a precious migratory commercial fish native to the Heilongjiang and Ussuri Rivers. They hatch in freshwater rivers, mature in the ocean, and finally return to their natal rivers to spawn. Each chum salmon weighs three to four kilograms, featuring thick flesh and few bones. Its roe is especially prized: golden, translucent and soybean-sized, a luxurious delicacy served at state banquets.
Chum salmon are distributed across the northern Pacific in the US, Japan, Russia, Canada and China. As an anadromous migratory fish with the lifecycle of "born in rivers, raised at sea, dying where they were born", they are likened to overseas wanderers returning to their homeland. Before the 1950s, migratory chum salmon could occasionally be spotted in the Suifenhe, Tumen, Songhua and upper Heilongjiang Rivers. By the 1980s, sightings became rare in the middle Songhua and Ussuri Rivers. In recent years, Fuyuan, China’s easternmost city, is the sole domestic habitat for wild chum salmon. Fuyuan’s caviar boasts plump grains, perfect ripeness, rich color and mellow taste, superior to caviar from Japan and Russia. It sells briskly nationwide and enjoys an outstanding reputation across European markets.
8. Glutinous Bean Buns (Top Ten Jiamusi Snacks)
Introduction
Glutinous bean buns originated from Manchu cuisine. The Manchu people traditionally favored sticky foods, which supply sustained energy for long outdoor activities such as hunting in frigid winters. The snack remains extremely common across former Manchu territories today.
Locals in Jiamusi usually make glutinous bean buns at the start of winter and store them in outdoor clay jars through the cold season.
Step 1 Dough Making
Soak large yellow millet for half a day, rinse clean of sediment, partially air-dry and grind into flour. Knead the flour with cold water and ferment like regular wheat steamed buns until slightly sour, then knead thoroughly by hand.
Step 2 Filling Preparation
Boil red adzuki beans or kidney beans (taking care not to split the skins), mash into sweet bean paste, mix with fine white sugar and roll into walnut-sized filling balls for later use.
Step 3 Shaping & Steaming
Wrap the sweet bean filling with kneaded yellow millet dough to form round buns. Place them on a steaming tray lined with perilla leaves and steam over high heat for 20 minutes before serving.
Multiple Ways to Eat
- Dip in white sugar for sweet, sticky flavor;
- Flatten into small cakes and pan-fry for a crispy, aromatic treat;
- Children often chew frozen bean buns outdoors in winter as a fun tooth-strengthening snack;
- Roll steamed buns in stir-fried soybean flour for a nutty, rich flavor, known as "donkey rolling on ash".
9. Braised Pork with Chestnuts (Top Ten Jiamusi Snacks)
Ingredient Nutritional Notes
Pork Belly
Rich in high-quality protein and essential fatty acids, pork belly supplies heme iron and cysteine that boosts iron absorption, easing iron-deficiency anemia. It nourishes the kidney, replenishes blood, nourishes yin and relieves dryness. However, its high cholesterol content makes it unsuitable for frequent consumption by obese people and those with high blood lipids.
Fresh Chestnuts
Loaded with unsaturated fatty acids, vitamins and minerals, chestnuts help prevent hypertension, coronary heart disease, arteriosclerosis and osteoporosis, serving as an anti-aging longevity tonic. Sweet and warm in nature, they tonify the spleen and stomach, strengthen kidney tendons, promote blood circulation and stop bleeding.
Cooking Method
- Blanch chestnuts in boiling water briefly, peel off shells and inner skin, rinse and air-dry.
- Cut pork belly into 2.4-centimeter cubes. Trim green onions, retain white stalks and section them.
- Heat lard in a wok over high heat to 80% heat, stir-fry chestnuts quickly until fully cooked and transfer to a bowl.
- Add a little more lard to the original wok, sauté pork cubes until seared, pour in cooking wine, 600ml broth, salt and soy sauce, then bring to a boil.
- Turn to low heat, add chestnuts and simmer until both meat and chestnuts are soft. When the sauce thickens, add monosodium glutamate and green onion sections, toss evenly and plate.
10. Stone Pot Bibimbap (Top Ten Jiamusi Snacks)
Ingredients
Steamed rice, sesame oil, minced pork, egg, blanched tender bean sprouts, leafy greens, stir-fried bracken, shredded carrot, pre-cooked minced pork
Cooking Method
- Prepare steamed white rice and assorted mixed vegetables. Fry eggs on only one side to keep the yolk intact and unbroken; prepare two soft runny yolks.
- Before adding rice to the stone pot, coat the pot’s bottom and inner edges with a layer of sesame oil to prevent sticking and infuse aromatic oil flavor.
- Prepare a small bowl of light soup to mix into dry rice as needed, plus a small dish of chili paste for seasoning to boost flavor.
- Fill the stone pot with rice, then arrange vegetables, minced pork and fried egg on top in a fan shape. Heat the pot until sesame oil sizzles, then remove from heat. Stir all ingredients thoroughly with chopsticks; the colorful mixture develops rich layered flavors from contact with the hot stone pot.
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