Local Delicacies in Shennongjia

Local mountain dwellers in Shennongjia have a folk poem: "Sit by a crackling log fire, enjoy tender potatoes, sip corn liquor with cured pork — I live like an immortal on earth." It fully shows how highly locals regard potatoes, corn liquor and cured meat.

Endowed with abundant natural resources, Shennongjia produces wild shiitake mushrooms, wild wood ears, wild scallions, wild garlic, bracken, Chinese toon sprouts, wild chives and wild lettuce. Dishes made with these wild ingredients are rarely found in cities and well worth a try.

Locally known as yangyuguo, they are small and round, grown on mountain slopes at an altitude of around 1,000 meters. Rich in starch, they feature a fine texture with a soft, sweet and fragrant taste. Potatoes are a staple food for local residents.

Fresh potatoes are peeled, simmered until fully cooked, then pan-roasted over low heat with a little oil. They turn golden and glossy, earning them the nickname Golden Fruits. This dish is served in nearly all restaurants. For the most budget-friendly options, head to the snack street near the central market in Songbai Town.

Soak soybeans in water and grind them into a slurry. Mix in chopped green vegetables and simmer over gentle heat. Though simple to make, it is highly nutritious and delicious, and a regular home dish among locals.

Legend has it that the name came from a lazy housewife. Instead of straining soybean dregs when making tofu, she simply mixed the ground soybeans with greens and boiled them. The tasty recipe was passed down and named "Lazy Tofu".

Shennongjia’s cured pork trotters are a local specialty. Smoked in traditional ways, they have a strong smoky aroma and rich original meat flavor. The meat fibers look ruddy like pine wood.

Stew the tender, non-greasy trotters together with radishes, potatoes, orange peels and wormwood. The subtle smoky fragrance lingers on the palate, leaving a lasting aftertaste.

It is common to see family brine for pickles that has been used for over a century in Shennongjia. When children split up from their parents to start their own families, some would take nothing but a bowl of the aged pickle brine, which speaks volumes about its importance in daily life.

The brine is passed down from generation to generation. The longer it ages, the more savory the pickles will taste.

Made from highland buckwheat, these pancakes are steamed after the buckwheat dough ferments. They retain the original grain flavor with a mellow wheat aroma, and are believed to clear internal heat and detoxify the body.