Bo'ai Bamboo Ware (also known as Qinghua Bamboo Ware) is renowned under the name "Qinghua Bamboo Ware." The Bo'ai Bamboo Ware includes over 200 varieties of bamboo products from more than 30 villages across three townships: Xuliang, Shangzhuang, and Motou. Bo'ai Bamboo Ware boasts a long history and high craftsmanship. As early as during the feudal dynasties, some of Bo'ai’s bamboo products were already listed…
Also known as Bo'ai Eight-Day Yellow Persimmons. Produced in Bo'ai, Henan. They are characterized by their large size, bright color, seedlessness, thick flesh, sweet taste, and high sugar content. The Qinghua area enjoys warm and humid weather in spring and summer, with concentrated rainfall in July and August, significant day-night temperature variations, and an elevation generally between 500-800 meters. The frost-free period lasts nearly 200 days. The soil is mainly...
The fan-making industry in Bo'ai County originated around the late Ming and early Qing dynasties in Sanjie of Qinghua, boasting a history of over 300 years. Before the War of Resistance Against Japan, with Sanjie as the center, there were more than 30 paper fan workshops, producing over 800,000 fans annually, which were sold to Shanxi, Shaanxi, Hebei, Tianjin, and other regions. The earliest product of Qinghua paper fans was called the "Crow Fan," which consisted of a stick with...
The silk weaving industry in Qifang Village has a long history. It was introduced from Zhoucun, Shandong during the Qianlong reign of the Qing Dynasty and has been around for over 200 years. By the end of Qianlong’s reign, several larger workshops and merchants from other regions jointly established a specialized business, attracting merchants from all over the country. Especially during the annual local celebrations for the Yellow Emperor and the Silkworm Goddess on the second day of the second lunar month and the fifteenth day of the ninth lunar month...
The production of pottery jars in Baishan Village, Baishan Town, has a long history. Legend has it that during the Yuan Dynasty, Baishan Village was famous for producing white porcelain. By the sixth year of the Wanli reign in the Ming Dynasty (1579), Xu Tongtai from Baishan Village invited craftsmen from Yangcheng, Shanxi, to start making pottery jars. Due to their vibrant colors and superior quality, the jars became quite—, prompting many white porcelain craftsmen to switch to making pottery jars…
Shangzhuang Ginger, also known as Qinghua Ginger externally, is one of the “Three Spicy Crops of Huaiqing.” It is characterized by large rhizomes, fine fibers, yellow color, fresh taste, high yield, and easy storage. It has both culinary and medicinal value. Historically, people made “sugar-cured sun-dried ginger” and “sugar-pickled ginger slices” to treat stomach cold. In 1993, the beverage “Ginger Ginseng Honey Treasure,” produced using Shangzhuang Ginger as the main ingredient...
Huai Fu Stirred Soup Donkey Meat is a specialty of Qinyang City, Jiaozuo, Henan Province. The soup is rich and savory, the meat tender and juicy, filling the air with an enticing aroma that lingers pleasantly on the palate—making it a delightful treat suitable for all ages. Stirred Soup Donkey Meat is a distinctive Henan snack, originating in Qinyang City. With over 100 years of history passed down through generations, it remains popular to this day...
“Salted Donkey Meat” is one of the long-renowned local delicacies in Qinyang City. It is said to have a history of over a hundred years and was invented by a butcher named Hu Zhan’ao from West Street in the city. The alley where he lived was later renamed “Donkey-Slaughtering Alley.” Salted Donkey Meat is made with meticulous selection of ingredients and careful preparation. In terms of ingredient selection: only live donkeys are slaughtered, not dead ones; only fat donkeys are chosen, not lean ones; only young or moderately aged donkeys with tender meat are used, not old ones. Slaughtering does not take place during the peak summer heat, and the product is only made and sold during the cooler months from mid-August to mid-April of the following year. Preparation method: the donkey meat to be cooked is first soaked in cold water, with the water changed every hour until it becomes clear and the meat turns white, then it is placed in a pot to boil for about ten minutes. Afterward, the water is changed again, seasonings are added, and the meat is further cooked until done. Once cooked, the broth turns milky white, and the meat is fragrant, tender, rich in flavor, yet not greasy. It is highly nutritious and suitable for all ages, making it a true delicacy.
Stewed Donkey Meat: “Dragon meat in heaven, donkey meat on earth” — a culinary gem of the Central Plains and a specialty of Jiaozuo. A must-try when visiting Jiaozuo. Donkey meat is rich in protein, carbohydrates, calcium, phosphorus, iron, and various amino acids essential to the human body. It has a sweet taste and warm nature, helping to enrich blood and qi, nourish yin and strengthen yang, calm the nerves, and relieve fatigue. Especially...
The most famous sesame cake in Jiaozuo city area, Jin Xianshu Sesame Cake is named after its maker. The cakes are finely made with strictly and reasonably selected ingredients, featuring a golden, crispy, and flaky texture that remains soft and does not harden. There are over 10 varieties of this cake, roughly divided into four categories: (1) Large Oil Crisp (2) Sugar Oil Crisp, South Bean Oil Crisp, Hawthorn Crisp…
The world-renowned Four Huai Medicinal Herbs: The administrative region of Jiaozuo City lies in the lower reaches of the Qin River, borders the Yellow River to the south, and leans against the Taihang Mountains to the north. With fertile soil and distinct seasonal temperature variations, it has long had a tradition of cultivating four traditional Chinese medicinal herbs: Rehmannia glutinosa (Huai Rehmannia), Achyranthes bidentata (Huai Achyranthes), Dioscorea opposita (Huai Yam), and Chrysanthemum morifolium (Huai Chrysanthemum). Huai Rehmannia is a commonly used traditional Chinese medicine, derived from its root tubers. Fresh Rehmannia is directly dried by baking to become Sheng Di, which has high medicinal efficacy in clearing heat and cooling blood. The "Shennong Bencao Jing" (The Divine Farmer's Materia Medica Classic) states: "Long-term consumption lightens the body and promotes longevity; the fresh form is superior." Modern records indicate that Huai Rehmannia also has effects similar to adrenal cortical hormones. Processed Shu Di (cooked Rehmannia) nourishes essence and blood, supplements liver and kidney, enriches bone marrow, builds muscle, and is an excellent tonic herb.
Huai Chrysanthemum, including its flowers, leaves, and stems, can all be used medicinally. Ancient medicine believed that Huai Chrysanthemum absorbs the pure qi of heaven and earth, contains the essence of metal and water, endures dew and frost, is influenced by the four seasonal energies, and is especially effective in clearing pathogenic heat from the upper body, dispelling wind and detoxifying, improving liver function and vision, calming the stomach and intestines, regulating the limbs, quenching thirst and disinfecting. Long-term consumption benefits blood and qi, lightens the body, delays aging, and prolongs life. Modern clinical reports...
Rehmannia, also known as raw rehmannia, is a perennial herbaceous plant. According to *Compendium of Materia Medica*, when this plant is soaked in water, those that float are called "heavenly yellow," those that float halfway are called "human yellow," and those that sink are called "earth yellow." Therefore, people have always valued the ones that sink, and over time, it came to be known as rehmannia. Originally wild, rehmannia first grew in the Xianyang area before spreading to other regions...
Achyranthes (also known as Huai Achyranthes), of the Amaranthaceae family, is a perennial herbaceous plant. Also called mountain amaranth, jointed vegetable, or historically referred to as ox stem. Its roots are cylindrical, the stems have edges, and the joints are swollen, resembling the knee of an ox—hence the name “Achyranthes” (literally “ox knee”). Achyranthes is produced in provinces such as Sichuan, Hubei, and Shaanxi, but Huai Achyranthes is of the highest quality and also the most abundant...
Originally a wild plant, Huai Yam can still be found growing wild in a gully about 2 kilometers long running north-south on the northern side of Laojun Peak in the Taihang Mountains behind Ziling Village, Qinyang City. Locals call it the "Yam Gully." Later, through cultivation and domestication, it gradually moved to plains areas for planting. Its cultivation history can be traced back to the Xia Dynasty, making it over three thousand years old. The ancient text "Tribute of Yu" refers to "Huai" as "Tanhuai," specifically pointing to the area around Huaiqing Prefecture. Since ancient times, Huai Yam has been valued both as food and medicine. It was first recorded in the "Shennong’s Classic of Materia Medica," which states: “Yam nourishes kidney, benefits qi, builds muscle, and prolonged consumption improves hearing and vision.” It is especially beneficial for those who are chronically ill or weak, and women who have just given birth can recover more quickly by eating it. According to the "Qinyang County Annals," as early as 718 BC during the second year of King Huan of Zhou and the era of Duke Xuan of Wei, yam had been a major tribute item presented to the imperial court, with even greater urgency in offerings during other dynasties. The "He’nei County Annals" from the 13th year of the Daoguang reign in the Qing Dynasty (1883 AD) records: “Among vegetables, there is the yam, known as shuyu or common culinary yam, while the medicinal yam is called Tiegun Yam (Iron Rod Yam), used for medicinal purposes, with those produced in Huaiqing Prefecture being superior.” Tiegun Yam is firm in texture, rich in starch, white in color, and does not fall apart even after prolonged cooking. It is commonly known as "Chicken Bone Yam." Those produced in Dalangzhai Village, Shanwangzhuang Town, Qinyang are called "Lang Yam." In the 24th year of the Hongwu reign in the Ming Dynasty (1391 AD), this type of yam was designated as a tribute product. Lang Yam is considered the finest among Huai Yams, and exported yams are labeled as "Huai Lang," being sold to Europe, America, and Southeast Asian countries. In 1914, it was exhibited at the "Panama–Pacific International Exposition" (commonly referred to as the American Commodities Fair) in San Francisco, USA, where it received praise from various countries. The American market referred to it as "Chinese Medicine." The yams and Rehmannia glutinosa from Wen County exhibited won gold awards. In 1990, the "Wenhuai" brand yam registered in Wen County won the "Tianma Excellence Award" at the International Tourism Festival. In 1950, Yang Keyi, a farmer from Xitao Village in Wuzhi County, personally offered 50 jin (approximately 25 kg) of yams he had grown to the great leader Chairman Mao, which caused quite a stir.
Juicy and rich, with a fragrant and delicious taste, perfectly balanced between sweet and sour, neither astringent nor bitter—its flavor is truly remarkable. It is exceptionally high in vitamins and offers multiple benefits such as nourishing the body, refreshing the mind, relieving fatigue, and promoting saliva production to moisten dryness. …
The Dangyangyu Kiln is located in Dangyangyu Village, Xicun Township, Xiuwu County, Jiaozuo City, Henan Province, about 3 kilometers south of downtown Jiaozuo. Also known as the Xiuwu Kiln, Huaiqing Kiln, Henei Kiln, Dangyangyu Kiln System, or Dangyangyu Kiln Cluster, it was one of the large-scale kilns of the Song Dynasty in China, notable for its most diverse styles, richest variety of forms and decorations, and exceptionally fine craftsmanship...
Xiuwu Black Goat is large in size with abundant meat, strong and healthy in physique. Its meat is deliciously tender and aromatic, yet free from any gamy smell. It is highly nutritious, known to benefit qi, nourish kidneys, dispel cold, and warm the stomach. It serves as an excellent tonic for the elderly and those who are chronically ill or physically weak. Common cooking methods include stewed lamb and stir-fried mountain goat with scallions. It is available year-round at Yuntai Mountain Villa, but advance reservation is required. …
Stewed Local Chicken with Mushrooms is made by cutting locally raised chicken into small pieces and simmering them in an earthen pot with wild mushrooms. Tossed with seasonings, it offers a truly fragrant aroma, delicious taste, and excellent texture that lingers on the palate. This dish is highly nutritious, simple to prepare, and one of the most popular local specialties. …
Extracting Starch: Wash the mung beans thoroughly with clean water and soak them in a large vat for about 24 hours until they are fully hydrated. Grind the soaked beans using a mill, adding 400 kg of water for every 100 kg of mung beans to create a thin slurry. Pour the ground bean mixture into a large vat, mix in fresh slurry, stir well, and let it stand. This allows the starch to settle noticeably. …