1. Shuangyashan Hazel Mushroom Shuangyashan Hazel Mushroom is a specialty of Shuangyashan area in Heilongjiang. Hazel Mushroom is an edible fungus of the Trichoderma family.

Wild hazel mushroom is one of the unique mountain treasures in Northeast China and one of the very few edible fungi that cannot be cultivated artificially.

Hazel mushrooms are delicious, and braised chicken with hazel mushrooms is an indispensable traditional dish for Northeastern people to entertain distinguished guests.

Hazel mushrooms contain a variety of amino acids and vitamins necessary for the human body. Regular consumption can strengthen the body's immunity, improve intelligence and happiness, replenish qi, relieve hunger, and prolong life.

2. Shuangyashan Bracken Shuangyashan Bracken is a specialty of the Shuangyashan area in Heilongjiang. The bracken has thick roots and is rich in starch, so it is called Fenfen or fern powder. It can be made into vermicelli and vermicelli for consumption.

Bracken grows in shady and moist places in mountains and forests. It is a wild vegetable that is popular among people in mountainous areas in southern my country.

Young bracken leaves contain carotene, vitamins, protein, fat, sugar, crude fiber, potassium, calcium, magnesium, fern, fern, acetyl fern, choline, sterols, and 18 kinds of amino acids.

It is used as medicine to detoxify, clear away heat, moisten the intestines, and resolve phlegm.

3. Chicken feet with sauce Sauce chicken feet is a special delicacy in Heilongjiang. How to make chicken feet with sauce: 1. Wash the chicken feet, dry them out, heat the oil in a pan, and fry over medium heat until golden brown and swollen.

When the time comes, take it out to control the oil.

2. Leave a small amount of oil in the pot, heat it up, add scallions, ginger, garlic, stir-fry until fragrant, add some white wine, soy sauce, salt, sugar, aniseed, a cup of beer, and enough water, bring to a boil

Finally, add the fried chicken feet, simmer over medium heat for forty minutes, and finally simmer over high heat to drain away the excess soup.