Fish & seafood 河鲜海鲜

Cicada-Shaped Fish Noodles 鱼面知了

Cicada-Shaped Fish Noodles (鱼面知了) is listed among the local specialties of Heilongjiang. The name includes 鱼 (fish). The term 面 points to noodles or flour-based food.

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Heilongjiang Scallion-Braised Sea Cucumber 黑龙江葱烧海参

Heilongjiang Scallion-Braised Sea Cucumber (黑龙江葱烧海参) is rehydrated sea cucumber cooked with large scallion (大葱) in a thick, rich sauce.

Imperial Sturgeon Cartilage 御品鳇鱼骨

Imperial Sturgeon Cartilage (御品鳇鱼骨) is a Heilongjiang banquet dish made with the bone of the kaluga (鳇鱼), the giant sturgeon of the Heilongjiang (黑龙江) river basin.

Mock Shark Fin 赛鱼翅

Mock Shark Fin (赛鱼翅) is listed among the local specialties of Heilongjiang. The name includes 赛鱼翅 (an imitation-style banquet name).

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Xingkai Lake Whitefish 兴凯湖大白鱼

Xingkai Lake Whitefish (兴凯湖大白鱼) is the topmouth culter (翘嘴红鲌) caught in Xingkai Lake (兴凯湖), the freshwater lake on the border between Heilongjiang and Russia's Primorsky Krai (滨海边疆区), and it is listed as the lake's own specialty in the Chinese Wikipedia article on Jixi (鸡西).

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Hegang Whitefish 鹤岗白鱼

Hegang Whitefish (鹤岗白鱼) is listed among the local specialties of Hegang, Heilongjiang. The name includes 鱼 (fish).

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Frozen Raw Fish Shavings 刨花鱼片

Frozen Raw Fish Shavings (刨花鱼片) are thin curls planed from frozen, skinned raw fish and eaten with a sour-hot dip, a winter food of the Hezhe (赫哲族), the fishing and hunting people of Heilongjiang's river country.

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Fish Floss 鱼毛

Fish Floss (鱼毛) is a dish of the Hezhen people (赫哲族), a river-fishing people of Heilongjiang; Chinese Wikipedia lists it as tasihan (它斯罕), also called stir-fried fish floss (炒鱼毛).

Crab-and-pork soup dumplings 蟹粉小笼

The filling is rich, savory and distinctly crab-scented, with a tender wrapper holding a very hot center. The crab-to-pork balance affects intensity and price.

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Sizzling shredded eel 响油鳝糊

The eel is tender and slippery, with a rich savory coating. Garlic, scallion and white pepper often give the final aroma its lift.

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Quick-fried river shrimp 油爆河虾

The dish combines sweet shrimp flesh, brittle shell and a glossy, salty-sweet coating. Smaller shrimp tend to be easier to eat whole.

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Baoshan red-braised river catfish 宝山红烧鮰鱼

Expect soft flesh and a rich, slightly gelatinous texture around the skin. The savory sauce makes the dish more substantial than a lightly steamed fish.

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