Savory snacks are a beloved small food item among the residents of both urban and rural areas in Luoyang. In the past, families would typically make some during the Lunar New Year to enrich their festive meals or to treat the elderly and children at home. Nowadays, they have become an everyday snack, available on street corners, in hotels, and restaurants. They are simple, affordable, and rich in local...
Yunteng, also known as "Yuntou'er," is a type of pastry that originated in Luoyang and was commonly made by almost every household in the old city, especially during the Lunar New Year. It was traditionally prepared to usher in good fortune and prosperity for the coming year, symbolizing the rising clouds bringing blessings. The pastry is shaped to resemble auspicious clouds in a state of gentle movement and ascent, half-lit and half-shadowed. To make it, dried persimmons (a local specialty) are boiled and mashed into a puree, …
Ginkgo is a unique, ancient, and precious relic plant native to China, regarded as a national treasure of the Chinese nation. It combines medicinal, edible, timber, greening, and ornamental uses, is long-lived and highly beneficial, and stands out as a true gem in the plant kingdom. Developing ginkgo is not only a great cause that benefits the present and future generations but also...
Peony Stone is found only in Luoyang and is a rare type of ornamental stone. The natural crystals on its surface resemble layers of fully bloomed peony flowers, vivid and lustrous like jade. When carved by skilled artisans, the raw stones take on exquisite and elegant forms, combining beauty with collectible value. It makes a perfect gift for family and friends and holds significant potential for preservation and appreciation in value...
Legend has it that after Emperor Guangwu of the Eastern Han Dynasty, Liu Xiu, established Luoyang as the capital, he celebrated the reunification of the empire by adorning the palace with lanterns and hosting grand banquets to entertain his ministers. The name “palace lantern” originated from this event. Later, the craftsmanship of making palace lanterns spread widely among the people. Luoyang Palace Lanterns come in a wide variety and are rich in local characteristics. Common types include white...
Luoyang Tang Tri-color Pottery comes in a wide variety of forms and rich content, covering all aspects of social life at that time. Tang Tri-color pottery was mainly used as funerary objects, including figurines and household utensils. The figurine category mainly consists of human and animal figures. The human figures cover a broad range of subjects, including women, civil officials, and warriors. Tang Tri-color female figurines are modeled after vivid female figures from the Tang Dynasty…
Although the Mangshan area of Luoyang is densely packed with ancient tombs, they are not easy pickings for grave robbers. Due to the passage of time, prolonged rain erosion, and leveling of farmland, apart from a few large tombs that still have burial mounds, most show no visible traces on the surface. Blind digging is not only inefficient but often yields nothing...
Ping Le Roast Meat is a specialty dish from Ping Le Town, Mengjin County, Luoyang City, Henan Province. The Ping Le Roast Meat from Mengjin boasts bright colors, a soft yet chewy texture, and an aroma that is rich without being greasy—leaving a truly unforgettable taste. In the 1850s and 1860s, it was originally created by Guo Jili, a native of Ping Le Village in Ping Le Town, Mengjin County, and has a history of over a hundred years...
Hengshui braised pork is a specialty dish from Hengshui Town, Mengjin County, Luoyang City, Henan Province. The braised pork of Hengshui, Mengjin, has long been famous and enjoys the reputation of being a “famous delicacy of western Henan.” The meat is rich but not greasy, tender yet not falling apart, leaving a lingering fragrance in the mouth. Hengshui Town is located in the westernmost part of Mengjin, on the southern bank of the Yellow River, adjacent to the Xiaolangdi Dam. It gets its name “Hengshui” because the river water in the town area flows…
Huashan corn grits come from the species Zea mays, grown in the Huashan area at an altitude of over 1,400 meters. The region features a cool climate, abundant rainfall, and fresh air, with a growth period of more than 180 days. The resulting corn kernels are plump and golden yellow. These grits are processed into a green food product using stone mills and rollers. The grits are firm in texture, with a bright yellow appearance, and when cooked into porridge or soup, they offer a smooth mouthfeel…
Wild Vegetable Series: The preserved wild vegetables from Huaguoshan mainly include varieties such as Pearl Flower, Wild Amaranth, Mulan Sprout, and Pigweed. These products are meticulously made using plant bio-preservation and vacuum packaging technologies. They are pollution-free, contain no preservatives or artificial coloring, and are rich in various vitamins and trace elements. Convenient to eat and fresh in flavor, …
Shiitake Soy Sauce: Made from soybeans and shiitake mushrooms, both specialty products of Huaguoshan, through solid-state fermentation. It has a dark reddish-black color, rich umami flavor, and is highly nutritious. Regular consumption may help soften blood vessels, lower blood pressure, aid digestion, stimulate appetite, promote healthy skin and black hair, and prevent cardiovascular and cerebrovascular diseases. …
Shiitake Persimmon Vinegar: A green seasoning meticulously brewed from persimmons and shiitake mushrooms, both specialties of Huaguoshan. It boasts a bright brownish-red hue, a soft and mellow taste, a subtle sweetness layered over acidity, and a long-lasting aftertaste.…
Guotie (pan-fried dumplings) were popular in the Central Plains region centered around Kaifeng during the Song Dynasty. As the Song court moved southward, this distinctive snack gained popularity in the Jiangsu and Zhejiang areas, where it has been cherished for its unique flavor ever since. The “Xiaojie” guotie are crafted with meticulous techniques and follow strict, standardized procedures—from ingredient selection and dough preparation to filling, shaping, and pan-frying…
"Jiudu Garlic" is mainly produced in Sancun and Hancheng in Yiyang. Its characteristics include large cloves, white skin, strong flavor, high yield, easy storage, and strong resistance to pests and diseases. The county has a perennial planting area of about 6,000 mu, with an annual output of over 5,000 tons. It is not only well-known in western Henan but also exported to Singapore, Malaysia, Japan, Hong…
Legend has it that Chongyang Flower Cake was a seasonal delicacy specially prepared by imperial chefs in the Ming Dynasty for Emperor Zhengde. It was designed to be convenient for him to eat while hiking and hunting during his autumn outings. Made with various fruits, it has a unique flavor and a sweet, soft texture. …
Shuigou Temple Garlic is a specialty of Yiyang County, Luoyang City, Henan Province. Produced in Santan Township, the hometown of Tang Dynasty poet Li He and an ancient capital known as the “City of Nine Dynasties,” Shuigou Temple Garlic boasts a long history and widespread fame. The garlic bulbs are large, the cloves are white, plump, and have thin, easy-to-peel skins, along with excellent storage qualities. The garlic juice is fresh and rich without sedimentation, making it an essential green and healthy ingredient for restaurants, hotels, …
Dagu Pigskin Persimmon Cake is a specialty of Dagu Village, Yanzhen Township, Yiyang County, Luoyang City, Henan Province. It features thick frost, no pits, dry and tender flesh, and a sweet, soft flavor. Dagu Village in Yanzhen Township, Yiyang County, is widely known as the "Persimmon Village," where nearly every household grows persimmon trees, ranging from small plots of five or six cents to larger orchards spanning four or five acres. The persimmons here are...
The Huaguoshan Mountain Delicacies series consists of over 10 local specialties from Huaguoshan, including black fungus, shiitake mushrooms, monkey head mushrooms, white fungus, honey, walnuts, chestnuts, and deer antler fungus. These products are naturally pure, delicious in taste, rich in nutrition, and offer certain therapeutic benefits. …
The fertile land and rich agricultural heritage of Yiyang have long nurtured a tradition of growing and consuming Chinese chives, esteemed as a delicacy since ancient times. Over two thousand years ago, the ancestors of Yiyang pioneered greenhouse techniques for cultivating chives, and by the Northern Song Dynasty, yellow chives were being produced. The allusion to “offering lamb and chives in ritual sacrifice” from the *Book of Songs* and the story of “chive preserves” (pickled chives), an essential item for ancestral worship by nobles as recorded in the *Rites*, both originate from Yiyang County. Empress Wu Zetian of the Tang Dynasty once specifically selected Yiyang chives for imperial meals, bestowing upon them the title “Three Treasures of Chives” in praise of their dietary benefits. Su Shi, the renowned poet of the Song Dynasty, served as an official in Yiyang County—then called Fuchang County—for over a year in the position of “Fuchang Clerk.” Having intimately known the flavor of Yiyang chives, he penned the famous line: “I gradually feel the east wind’s biting chill; green mugwort and yellow chives grace the spring platter.”