High-Mountain Potatoes 高山洋芋
High-Mountain Potatoes is featured among the local specialties of Hubei.
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High-Mountain Potatoes (高山洋芋) are the potatoes of Shennongjia (神农架), Hubei, known locally as yangyu (洋芋) and named on the Shennongjia Forestry District government portal as a local speciality. They are grown on hillside fields at around a thousand metres above sea level.
Where it comes from
The district government portal credits Shennongjia's cool climate and soils rich in organic matter, with relatively high levels of selenium and other minerals, for making its mountains prime potato-growing land. The tubers range from bean-sized to the size of an ordinary market potato. They are high in starch and fine-textured, with a floury sweetness and fragrance, and are described as soft, sticky, fragrant and smooth. A potato dish is said to be a fixture on village tables, and the district's own food feature singles out cured pig's trotters (腊蹄子) served with Shennongjia potatoes as an outstanding pairing.
How it is made
The method the district government gives has two stages. The potatoes are peeled and cooked through in a covered wok, then toasted over a low fire (炕, kang) with a light drizzle of oil and a brief fry. They come out golden and glossy, which the feature likens to golden fruit. Eaten slowly, the toasted potatoes are crisp outside and floury within, with a full potato flavour.
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Yichang Fried Potatoes 炕洋芋 →
Kang yangyu is named for the low-fire pan-toasting (炕) step that also finishes Shennongjia's potatoes.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.