The culinary heartland of Jilin lies in Yanbian Korean Autonomous Prefecture.

The capital, Yanji, is a small border town that has become a popular destination for young travelers, thanks to its unique Korean culture and irresistible cuisine. Summers here are cool and humid. Strolling through the streets, you'll see bilingual road signs in Chinese and Korean everywhere, while the air is filled with the aromas of kimchi, grilled meat, and cold noodles.

Yanji. Source: Yanji Tourism

A summer visit to Yanji would be incomplete without a bowl of cold noodles.

Yanbian cold noodles are among "China's Top Ten Famous Noodles." Made primarily from buckwheat or corn flour, they are served in iced beef broth and topped with egg, cucumber strips, kimchi, and beef slices—sweet and sour, chewy and refreshing. Yanbian also has a unique way of enjoying them: pairing cold noodles with Guo Bao Rou (sweet and sour crispy pork). Dip the hot, crispy pork into the icy cold noodle broth—the outer crust transforms with each bite, first crispy, then increasingly tender, adding a layer of refreshing coolness to the pork's sweet-and-sour flavor.

In the evening, head to a Korean barbecue restaurant. Yanbian yellow beef is a highly prized local ingredient, known for its tender texture and well-marbled fat and protein. Yanbian barbecue is characterized by grilling on stone plates, allowing the beef's quality protein and fat to meld perfectly on the hot surface. Wrap the grilled meat in lettuce or perilla leaves to make "lettuce wraps." Beef intestines, tongue, kidney, lamb chops, pork belly, and seafood are also common choices.

To truly experience the vibrant local life of Yanbian, wake up early and visit the Yanji Morning Water Market, where you can discover dozens of varieties of Korean-style cold dishes, pickled vegetables, and fermented vegetables, as well as chili pastes, bibimbap sauces, and soybean pastes used for different ingredients.

Editor Ⅰ: Zhang Congxiao

Editor Ⅱ: Zhang Wenwen

Editor Ⅲ: Pan Kaiyue