The eight types of freshwater fish abundant in the Sanjiang River Basin where Jiamusi is located are the Siniperca scherzeri, Megalobrama terminalis, Hemibarbus maculatus, Hucho taimen, Brachymystax lenok, Stenodus leucichthys, Leuciscus waleckii and Phoxinus percnurus, collectively known as the "Three Blossoms and Five Roes". However, the king of freshwater fish in the Heilongjiang River is the kaluga sturgeon.

In addition, unique Hezhe handicrafts such as fish-skin garments and fish-skin boots, as well as body, head, neck, chest and waist ornaments crafted from polished fish bones and spines, are well-known tourist souvenirs of Jiamusi.

Kiwi berry has thin leaves with dull green surfaces. When exposed to ample sunlight, the leaf tips of male plants often turn white and emit an intense fragrance. Its smooth berries are generally oval and rounded, growing up to 18 millimeters long. The soft, juicy flesh tastes sweet with a slight tang and carries an aromatic scent. The berries are highly valuable. They can be brewed into fruit wine or processed into fruit juice and jam. The fruit also serves as medicinal material with tonic effects and boasts an extremely high vitamin C content. The bark of thick branches can be processed into fiber or used for papermaking.

Four-Leaf Herb has a mild, pleasant taste without any strange odor and is widely consumed. It is especially renowned across Japan. Its roots can be used in traditional Chinese medicine, hence it is also nicknamed "Ginseng Herb". It earns its reputation as a premium wild vegetable due to rich nutrition: every 100 grams of stems and leaves contain 589 milligrams of carotene and 104 milligrams of vitamin C. The harvested herb can be preserved by salting or sun-drying. Tender sprouts are perfect for cold salads: blanch them in boiling water first, then season with oil and salt for direct consumption. They also make excellent soup ingredients. Both the above-ground and underground parts are edible. Improper picking easily damages wild populations and reduces their numbers, so resource protection must be prioritized.

Wild grape is a perennial woody vine. Wine brewed from its fruit is world-famous for its outstanding color and flavor. The nearly round berries turn dark purple when ripe, with moderately thick skins and a distinctive sweet-sour taste, maturing in autumn. This hardy plant thrives in fertile, moist open woodlands. Wild grape wine ranks among premium wines and is deeply favored by consumers.

Cat's Claw Fern is a spring wild vegetable rich in vitamin C, and its roots have medicinal uses. It has long been eaten in China and the DPRK. Fresh tender shoots harvested in spring before their leaves fully unfurl contain the highest levels of nutrients including carotene, vitamin B2 and vitamin C. The usual cooking method: blanch fresh fronds in boiling water, then stir-fry or dip in sauce for a delicious flavor.

Cape gooseberry is a small deciduous shrub bearing spherical fruits that turn bright red when ripe. The sweet-sour berries are nutrient-dense and delightful eaten raw. As a precious wild fruit native to the city, it boasts high economic value. Rich in organic acids such as tartaric acid, citric acid and malic acid, the fruit is an ideal raw material for wine, cold beverages, jam and fruit candy, and can also be used for seasoning and natural food coloring. Its leaves contain tannins for tannin extract production, and its seeds can be pressed for oil. Medicinally, the fruit detoxifies and is mainly used to treat colds