The four famous dishes on the border between China and North Korea are "Dahuangzi", Dahuangzi, Dahuangzi, Dahuangzi, and Dahuangyinxingguo. Ginkgo tree, also known as ginkgo tree, is also known as duck foot tree or gongsun tree in ancient times, with a long life span of thousands of years. After the Ming Dynasty, people called Ginkgo biloba "Gongsun Tree" according to its slow growth. "Gongsun Tree" first appeared in Zhou Wenhua's "History of Ru 'nan Nursery", which said: "The public plants and the grandchildren get food" means that when you are a teenager, you can grow ginkgo until you become a grandfather, and you can bear fruit and eat ginkgo. It is one of the most precious tree species in the world, and it is the only species of ancient ginkgo plants that survive on the earth. Therefore, botanists regard it as a "living fossil" in the plant world, and together with Cedar, Aralia elata and Pinus yunnanensis, it is called the four major garden trees in the world. Chinese horticulturists often compare Ginkgo biloba with peony and orchid, and regard it as the "three treasures of gardens" and revere it as the national tree. Ginkgo tree has a history of thousands of years in Dandong. According to research, a ginkgo tree in Dagushan Temple in Dandong is more than 13 years old and 35 meters high. Its trunk needs three adults to hold it with open arms. In summer, people look up under the tree, but the sky is not seen during the day and the stars are not seen at night. When the leaves fall in autumn, there can be a foot-thick Huang Cancan leaf under the tree, and its fruit reaches hundreds of kilograms every year. In the streets and parks of Dandong city, there are quite a number of ginkgo trees with a age of 3-5 years, and the main streets in the city are almost covered by ginkgo trees for more than 1 years. According to statistics, there are nearly 1, ginkgo trees over 8 years old and more than 4, trees over 3 years old in the city. In March 1984, the ginkgo tree was officially named Dandong City Tree after being deliberated and approved by the second meeting of the Ninth People's Congress of Dandong City. Rhubarb silkworm chrysalis tussah is an economic insect domesticated by human beings. Tussah silk has been used and domesticated in China for nearly 3, years. Dandong is a world-famous hometown of tussah, so it is called the hometown of tussah, not only because it has unique natural resources, a long history of sericulture and a decisive economic position, but also because it has a unique tussah silk culture with oriental colors and is an important part of oriental culture. Dandong oak tree is rich in resources, which constitutes an ideal natural sericulture environment. At present, Tussah Silk Research Institute and Liaoning Silk Fiber Inspection Institute are both located in Dandong. Dandong tussah silk products have always enjoyed a good reputation at home and abroad. Silkworms, pupae and moths are also traditional delicacies. Rhubarb prickly heat: prickly heat is a typical fine grain. The raw material is solid corn flour, which is the most popular food with local characteristics in Dandong. At least this kind of food has not been seen outside Dandong. The prickly heat probably originated from the Manchu staple food sour soup. The making process of prickly heat seems not complicated, but it is not simple to say. You have to go through the processes of soaking powder, pushing powder, placing powder, and lifting powder to make it "face-saving", which is the raw material for making glutinous rice. The next step is "beating the scorpion", and the last step stipulates that the action is "pressing the scorpion". The processing and import of the roe deer is similar to noodles, which can be fried, boiled and mixed, but generally, the roe deer strips are blanched with boiling water first, and then the above operations are carried out. Stir-fry, just fry the pan, add a little water, pour the cooked roe into the hot pan, turn it over a few times, and you can get out of the pan, but it is best to serve it with a bowl of broth. Cooking, in fact, is the same as making hot noodle soup, commonly known as "soup jelly". Mixing is more simple, that is, adding soy sauce, chopped green onion, coriander, refined salt and vegetarian meal to the cooked prickly ash, and mixing well with chopsticks to eat. This way of eating is simple and quick, but it seems to be more delicious. Astragalus seeds Dandong is rich in astragalus seeds. The scientific name of Dandong is green willow clam, which is produced in the shallow sea of the Yellow Sea in Donggang, Dandong. Its shell is yellow, and its meat is yellow. It is big and fat, delicious, and it is called Dandong Shuangxian with noodle fish. The most common way for Dandong people to eat astragalus seeds is to rinse and roast them. When you rinse it, throw the cleaned astragalus into the pot, open your mouth, take it out immediately, and put it in your mouth warmly. The full meat is delicious. When roasting, fresh juice comes out of the open mouth, and the smell is really mouth watering. Some people even simply break the live yellow locust and put the fleshy body into their mouths. Guo Lin in Qing Dynasty wrote "Guizhixiang? In Huang Xian, it is praised for its delicacy by "the handsome taste of the river and the countryside are countless". Huangzizi became the golden signboard of Dandong seafood. /From club.china.com/, China Net Community