Ginseng is one of the three treasures of Dongbei (northeast of China) and valuable tonic produced only in Jilin province.
The Songhuajiang River is abundant in White Fish, called Bai Yu in Chinese. The meat of the White Fish is quite tender.
It's a kind of sticky cake, an indispensable food or gift for Ethnic Koreans during festivals, birthday celebrations and weddings, not only because of the delicious taste, but because of its interesting making process.
Sautéed meat with vegetables is one of the better-known cold dishes of Jilin.
The salty dish combines pickled Chinese cabbage, rice noodles and pork.
The Dingfengzhen Pastry Shop has a history of over 60 years.
Originating in Harbin during the Qing Dynasty, double cooked pork slices was once a salty dish invented by local residents.
The braised pork with vermicelli originated from Sichuan province and are now also a traditional food of Northeast China.
One of the best savory dishes in Jilin.