Wudalianchi’s mineral spring fish grow in mineral-rich spring water, boasting tender, succulent meat with zero muddy aftertaste. Their unique living environment endows them with abundant nutrients and a delicious, fresh flavor. Whether steamed, braised in soy sauce, or cooked in an iron pot stew, mineral spring fish deliver an unparalleled gustatory experience. As you savor the tender flesh, you can almost feel the vitality and purity of Wudalianchi.
Mineral spring tofu, made with water from Wudalianchi’s mineral springs, features a smooth texture and rich soybean aroma. Silky and tender, it quivers gently when lifted with chopsticks yet holds its shape without breaking easily. Whether tossed in a cold salad, simmered in a stew, or stir-fried, mineral spring tofu retains its distinctive flavor, making it a classic representative of Wudalianchi’s cuisine.
Mineral spring duck eggs come with plump shells and round yolks. Take a gentle bite, and golden oil oozes out slowly, releasing an irresistible aroma. The egg whites are tender and silky, while the yolks are salty and rich. Eaten on their own, paired with congee, or served with noodles, they make a perfect companion, treating your taste buds to a unique and delightful experience.
Iron pot stew is an iconic staple of Northeast Chinese cuisine, and it boasts unique charm in Wudalianchi. Toss a variety of ingredients—such as pork ribs, chicken, fish, and vegetables—into a large iron pot, add a secret blend of sauces and an appropriate amount of water, then simmer slowly over the stove. As the temperature rises, the aroma of the ingredients gradually fills the air. Lift the lid, and steam billows out, carrying the scent of thick, rich broth and tender, flavorful ingredients. Gather around the pot, enjoy the stew, and chat with friends—this is the authentic, heartwarming vibe of Northeast China, and exactly the kind of cozy summer atmosphere you need.
In the summer forests and mountains of Wudalianchi, a wide variety of wild vegetables thrive—including bracken, dandelion, and willow wormwood. These pollution-free wild greens are packed with nutrients. They can be enjoyed in cold salads, stir-fried dishes, or soups, offering a crisp, refreshing taste with a distinctive mountain flavor. Savoring these wild vegetables is like having an intimate conversation with nature.
Wudalianchi’s cold mineral spring water ranks among the world’s three most famous cold mineral springs. Its temperature stays low all year round, delivering a crisp, sweet taste with a subtle effervescence—like a natural beverage crafted by nature itself. On a hot summer day, a bottle of this water cools you down instantly from mouth to stomach. It quenches your thirst and nourishes your health, making it an absolute summer essential.
The water from Two-Dragon Spring is crystal clear and sweet-tasting. It can be drunk straight to enjoy its pure sweetness, or used to brew tea—where the delicate fragrance of tea leaves blends harmoniously with the spring water’s sweetness, creating a unique flavor profile. Splashing your face with Two-Dragon Spring water also refreshes you instantly, chasing away the summer heat.
