What Delicious Food Can You Try in the Greater Khingan Range?

The vast forests of the Greater Khingan Range teem with wild game birds. Hazel grouse, wild pheasants and other wild fowls are staple foods for the Oroqen people. The Oroqen usually cook these birds into soups. The meat of rare forest birds here is extremely tender. After the soup is simmered, only a pinch of salt is needed—no other seasonings required—to create an exceptionally savory and fragrant broth.

Various wild mushrooms in the Greater Khingan Range each have unique flavors. The hericium mushroom, which grows in paired clusters like mandarin ducks, boasts an outstanding delicate taste. It mostly grows on the dead branches and rotting trunks of oak, walnut and other trees in remote old-growth forests, thriving in low-temperature environments. Fresh hericium mushrooms are white, turning brown after being dried. During the Ming and Qing dynasties, this delicacy was exclusively served in imperial palaces and nobles’ mansions. After the founding of the People’s Republic of China, its cooking methods spread across Northeast China, and restaurants everywhere began offering dishes made with it. As a rare nutrient-rich ingredient, braised hericium and roasted hericium quickly gained nationwide fame, becoming an indispensable dish at upscale banquets across northern China.

The cold-water fish of the Greater Khingan Range are also an unmissable treat, and wild mountain vegetables deliver wonderfully fresh, clean flavors