The most classic way to cook it is clear stew: use nothing but living mineral spring water as the soup base, add a few slices of ginger to remove fishy odors, and simmer slowly for half an hour. The fish soup then turns milky white, as gentle as the autumn morning mist. Take a sip, and the umami glides down your throat into the stomach, instantly spreading warmth to every limb. Pick up a piece of fish with chopsticks—it falls off the bone with a light bite, fresh and sweet, as if you’re chewing on the very essence of the volcanic lake in autumn.

If you prefer a richer flavor, braised mineral spring fish is even more amazing. The fish is coated in amber sauce, with a chewy exterior and tender interior. The savory taste lingers even in the crevices of the fish bones. Pair it with a bowl of steamed rice, and happiness rises with the steam.

Infusing softness and delicate fragrance into every tiny cube.

Steamed mineral spring tofu best highlights its original flavor: sprinkle with chopped scallions right after it’s served. The tofu is as soft as a cloud, trembling gently when picked up with chopsticks, and melting in the mouth instantly. The soybean aroma is wrapped in the crispness of mineral springs. Dip it in a little homemade soybean paste—this simple seasoning brings out the ultimate umami, and warmth spreads slowly on the tongue, like basking in the mild autumn sun that never stings the eyes.
Pan-fried mineral spring tofu, on the other hand, offers a completely different taste. The tofu cubes are fried in a pan until golden brown on both sides, with a slightly crispy crust. Take a bite, and the crispy outer layer gives way to the tender inside; the roasted aroma and soybean fragrance collide in the mouth, leaving no greasiness, only a full sense of satisfaction. You just can’t stop at one bite.

And the most lively flavor of autumn.

A black iron pot is set on a red brick wood-fired stove. First, stir-fry the pork belly until the oil renders out, then add ginger slices and scallion sections to sauté until fragrant. Next, put in the chunks of mineral spring fish and tofu, pour in a ladle of mineral spring water, cover with a wooden lid, and let the heat of the fire simmer the ingredients slowly.

While waiting, the aroma seeps out through the gaps of the lid, mingling with the smell of burning firewood to tempt your taste buds. The moment you lift the lid, hot steam carrying rich fragrance rushes to your face: the fish has soaked up all the soup, becoming tender and flavorful; the tofu has absorbed the meaty aroma, bursting with juice when bitten into; the cornbread cakes stuck to the side of the pot are soaked in the gravy, crispy on the outside and soft inside. The steam burns your lips as you breathe, but you just can’t help taking bite after bite. Warmth spreads from the stomach to your hands and feet—this is the most down-to-earth happiness of autumn.

While people in the city are still wondering what to eat in autumn, the dining tables of Wudalianchi are already set—with the freshness of mineral spring fish, the tenderness of tofu, and the coziness of iron pot stew. Every bite is the limited-edition softness of autumn. This beauty hidden on the tongue won’t wait for you forever.

Why not pack your bags right now, and come to Wudalianchi for this "autumn rendezvous for the taste buds"? Let the warmth and sweetness bestowed by the volcanoes and lakes linger in your memory, and let this cozy autumn warmth accompany you through every slightly cool moment in the days ahead