Food & Flavor
Nearly ninety years of winemaking, layered with Korean-ethnic and Northeastern flavor
- The Tonghua Wine Factory, founded in 1937, is one of China's earliest wineries (not "the first" — that's Yantai Zhangyu, 1892) and is where China's first ice wine and port wine were made
- Its underground cellar is a nationally protected cultural heritage site (2013, 7th batch) — over 10,000 sqm holding hundreds of oak barrels, billed as Asia's largest oak-barrel cluster, and bookable for a visit
- Local food blends Northeastern home cooking with Korean-ethnic flavor: guobaorou (sweet-and-sour pork), iron-pot stew and sauerkraut hotpot carry the Northeastern base, while cold noodles and open-flame barbecue reflect Korean-ethnic influence
- Ginseng is the region's signature crop — ginseng-stewed chicken and similar "ginseng banquet" dishes are worth trying, though pricier doesn't automatically mean better
