Longfei soup, one of the top ten famous dishes in China, is a famous dish in Heilongjiang, belonging to Longjiang cuisine, and produced in Daxinganling. Longfei soup is made by unhairing and eviscerating hazel chicken, and then cooking it with broth. There is no need to put any seasoning in the soup to keep the original flavor of the soup. Longfei soup is delicious and nutritious, so it is suitable for nourishing soup. ? "Longfei Soup" is a "gourmet treasure" in Northeast China. In the northeast folk, there is a saying that "dragon meat in the sky and donkey meat on the ground". The so-called dragon meat refers to dragon meat. According to legend, the dragonfly is a kind of mountain treasure, which was once sealed and presented to the emperor. Rare in the world. Its meat is tender and delicious, and it was famous in the world as early as14th century.

Dragonfly is a kind of bird, which is very common in Daxinganling. There are two ways for Oroqen people to use Feilongying decoction. One is to put the washed and chopped dragon meat into salted boiled water and cook it. It takes about two minutes to pour the soup out of the hanging pot and add a little "Russian"-wild onion powder to eat. The other is to sprinkle salt powder on the meat of the dragon. The water in the hanging pot is boiling. One hand holds the flying dragon, and the other hand keeps taking the boiling water out of the hanging pot with a spoon and pouring it on the meat of the flying dragon. When it is half cooked, put the whole flying dragon and wild onion powder into the pot, put it in boiling water for ten seconds and then pour it out. No matter which method is used, the hanging pot must be scrubbed in advance so as not to get oil. In order to keep the original flavor of Longfei soup, no seasoning and soy sauce are added.

Flying dragon bird, belonging to grouse family, looks like a pigeon, weighs between 6 and 9 ounces, has white and tender meat, and has a big and plump chest. Its neck bone is long and curved, like a keel; The legs are short and feathered, and the claws are scaly, just like African claws. Therefore, it is named "flying dragon bird flying dragon", which is often used as first-class soup. The meat is white and tender, and the taste is delicious and refreshing.

Traditional soup dishes in Inner Mongolia. It is cooked with dragonfly produced in Daxinganling forest region of Inner Mongolia as the main raw material. Cut the marinated dragon meat into filaments along the lines and season with refined salt, vegetarian dishes, cooking wine and other seasonings. Boil the water in the spoon, add the coded dragon silk with monosodium glutamate, and scoop it up in the soup bowl until it breaks. The original soup with minced chicken and egg white is repeatedly taken out of the spoon. When the soup is clear, remove chicken essence and egg white, add ginger juice, refined salt, miso and other condiments to boil, skim off the floating foam, pour into the soup bowl with the main ingredients, remove coriander segments and pepper, and light sesame oil. The characteristic is that the soup is crystal clear, spicy, soft and refreshing. Mostly used for high-end banquets. Dragonfly is a second-class protected animal.