Local Cuisine of Jiamusi

Food in Jiamusi boasts distinctive local flavors, among which fish is an indispensable staple. There is a local saying: a fish cannot truly count as a delicacy if it never swims into the sea, and a visit to a Hezhe household is incomplete without trying stir-fried fish floss. The Hezhe people are famously hospitable.

Talaka is a signature dish served at Hezhe fish feasts. Thick meat is sliced from the back of live crucian carp and cut into fine shreds, then marinated in premium rice vinegar until the flesh turns pale white. After draining off the vinegar, the fish shreds are tossed with minced garlic, chopped coriander and other seasonings, delivering a tender, crisp and refreshing taste.

Another uniquely flavored specialty is frozen fish shavings. In winter, the Hezhe people skin freshly caught fish right after they freeze solid, then carve them into ultra-thin icy slices to dip in salt or soybean sauce. Savoring a slice of frozen fish shavings paired with aged rice wine brings immense comfort and satisfaction. Stir-fried fish floss, similar to fish jerky crumbs, is made by slow-roasting and stir-frying fish until it crumbles into fine flakes.

Talaka is a word from the Hezhe language, meaning roasted raw fish. Local fishermen briefly roast fresh fish over fire, leaving it half-cooked, and season it simply with salt for an instant meal. For formal banquets, a more refined preparation is used: thick back meat from live crucian carp is cut into fine shreds, soaked in high-quality rice vinegar until white, drained, then mixed with minced garlic, chopped coriander and seasonings. This tender, refreshing delicacy is the highlight of any traditional fish feast.

Clean the aohua fish thoroughly, then simmer it in chicken stock with auxiliary seasonings. Finish the dish with chili pepper powder and vinegar to create a tangy, spicy broth. The finished dish features snow-white flesh, fresh soup and tender, flavorful fish meat.

Chop the hind legs off live frogs, peel the skin, trim the claws and cut the legs open at the joints. Place the frog legs in a bowl, add fine salt, Shaoxing wine, monosodium glutamate and Chinese prickly ash water, rub evenly and marinate for ten minutes. Pour clear cooking oil into a wok and heat it to 70–80% heat. Coat each marinated frog leg with flour, deep-fry one by one until fully cooked, drain excess oil and arrange on a plate. The dish has crispy outer skin and tender meat inside, with a rich delicious taste and abundant nutrients.

Fish forms the core of the Hezhe diet, and the ethnic group has developed exclusive unique cooking techniques for preparing fish dishes.

This dish is commonly served to honor guests in Hezhe fishing villages. It retains the original pure taste of fresh fish and carries strong local ethnic charm