Monkey leg

The original monkey leg in the monkey leg does not refer to the monkey leg, but a major wild vegetable in Changbai Mountain, which is a perennial herb of Athyridaceae, also known as Athyrium erinaceus. The height of the plant can reach 1 meter, the rhizome is short, obliquely ascending, densely covered with dark brown lanceolate scales, the leaves are clustered with dark straw color, the base is dark brown, and the feathers are dense. Most of them are born in mixed forests, mixed coniferous and broad-leaved forests and moist places at forest edges between 500 and 1300 meters above sea level, and distributed in counties of Changbai Mountain. The curly and unexpanded young leaves of the monkey leg are wild vegetables that the local people like to eat. They are picked every spring. When eating fresh, the monkey leg should be scalded with boiling water first, or salted or dried. Monkey leg is rich in nutrition, and contains many vitamins, carbohydrates, inorganic salts, protein and fat. It can be made into a variety of delicious dishes, such as "Monkey leg mixed with shredded chicken" which is tender and crisp, but not appetizing, "Fried Monkey leg with benevolence" which is fresh and salty, light and not greasy, and "Fried Monkey leg with shredded pork" which is beige in color and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)