Chicken Broth Tofu Jerky: Produced by a century-old tofu workshop in Suizhou, this dish uses high-quality soybeans from the Central Plains and is simmered in rich chicken stock. It has a snow-white, jade-like color, delicious taste, chewy texture that becomes more fragrant the more you bite, and is highly nutritious — making it a wholesome delicacy for middle-aged and elderly diners. Crispy Buckwheat Crisp: A unique snack exclusive to Suizhou...
Liu's Beef is a renowned halal food from Suixian County. Its fifth-generation inheritor, Mr. Liu Qiyi, has dedicated himself to research and hands-on refinement based on traditional techniques, making this product increasingly perfect and widely celebrated. This product uses Central Plains yellow cattle (1 to 3 years old) as raw material, and is made from lean...
Majia Steamed Buns are named after the Hui Muslim Majia family from Dongguan in Suixian County and are one of the distinctive snack foods of Henan. Made with refined flour and filled with beef, mutton, chicken, or duck meat, the buns are seasoned with sesame oil, scallions, ginger, star anise, cloves, cinnamon, Sichuan peppercorns, monosodium glutamate, salt, pepper, and more. After being carefully wrapped, they are steamed to perfection. The filling is generous and the meat is fresh. The raw filling is juicy yet loose, while the cooked filling holds together without breaking apart. The buns are rich in oil that gives off a fragrant aroma without dripping, and packed with tender meat that is flavorful but not greasy—salty, savory, and deliciously satisfying. Majia Steamed Buns are also pleasing in appearance, with thin, snow-white wrappers that become translucent and jade-like when steamed. When eaten, they burst with juicy flavor and offer a delightful, aromatic taste. In Suixian County, people enjoy Majia Steamed Buns from morning till night, and visitors from both within and outside the province take pride in having the chance to taste them.
Hu Family Mooncakes (胡家月饼, hujiayuebing) get their name from the Hu family in Dongguan, Suixian County. First made during the mid-Qing Dynasty, they have a history of over 140 years. Legend has it that when Emperor Kangxi passed through Suizhou on his southern inspection tour and requested some of the region’s finest delicacies, Cheng Zhengming, the prefect of Suizhou, had Hu Family Mooncakes sent to him. Upon seeing how the master mooncake maker skillfully carved the beautiful legend of Chang’e flying to the moon into the pastry (some as large as a foot, others no bigger than two villages), the emperor was delighted. After tasting them, he couldn’t stop praising them. By the time the recipe reached Mr. Hu Guangju, it had been passed down six generations. Each generation of inheritors improved the making process while staying true to traditional methods, eventually forming a unique production technique. Known for their heavy use of oil and sugar—with a dough-to-filling ratio of four to six—they are also called “Four-Six” mooncakes. The main ingredients include refined flour, sesame oil, white sugar, candied fruits, rose petals, sesame seeds, peanuts, rock sugar, tangerines, walnut kernels, and more than 30 other ingredients and seasonings. The mooncakes are meticulously crafted. They feature a richly smooth and glossy outer crust, a delicate sweet taste, and remain flavorful even when stored for long periods. There are two types of Hu Family Mooncakes: white and red. The red ones have a crispy crust that isn’t greasy, and the filling doesn’t stick even after extended storage; the white ones are wrapped in layer upon layer of soft dough, resembling fluffy cotton balls—soft and tender, and deliciously smooth. Elders smile broadly upon eating them, children beam with joy, students reportedly ace their exams, and young people feel an energy boost. They are considered an excellent gift for friends and family. Every year, many people quarrel—or even come to blows—over competing to buy Hu Family Mooncakes. In the area, being able to eat Hu Family Mooncakes is seen as a matter of pride.
Yongcheng City is the largest flour processing base in China and has been recognized by the China National Food Industry Association as the country’s only “China Flour City.” However, in the early stages of the flour industry’s development, due to a lack of emphasis on brand building, Yongcheng flour enterprises once faced significant challenges. The city’s industrial and commercial authorities, in carrying out the “Two Major Projects” aimed at revitalizing enterprises and strengthening the city, as well as boosting agriculture and enriching the people...
Every year during the Mangshan Temple Fair, merchants and travelers from all over come across a unique local handicraft — a clay musical instrument about the size of a thumb. When blown into, it emits a crisp, loud, and melodious sound that children particularly love. This unassuming little clay whistle actually has an extraordinary historical legend behind it. It is said that...
The long-renowned Gaocun Crisp Pears of Yongcheng (Yongcheng)...
Pure natural Polygonum multiflorum powder (Yongcheng) that won the Gold Award at the 5th Asia-Pacific International Trade Fair...
Award-winning chili series products (provincial and ministerial level) (Yongcheng)…
Yongcheng Long Jujube (Yongcheng)…
Made with locally sourced goat heads, braised with scallions, ginger, and eight-spice seasoning. The best braised goat heads come from Mangshan. These delicacies are free of gaminess and greasiness, with tender meat that easily separates from the bone. They are flavorful, soft, and delicious—suitable for all seasons—and are a must-try dish when dining in Yongcheng. …
Yongcheng chili peppers are large, bright red, thick-fleshed, rich in oil, appetizing, and flavorful when added to soups. The chili powder made from Yongcheng chilies, combined with 20% sesame seeds, 20% soybeans, and 10% seasonings, is pressed into chili bricks that are spicy, delicious, appetizing, refreshing, uniquely flavored, and long-lasting. They can be mixed with sesame oil and soy sauce to eat...
Yongcheng jujube dried is bright orange-yellow, soft yet slightly chewy, sweet and delicious. It is rich in vitamins A, B, C, and trace amounts of phosphorus, calcium, and iron. It has various health benefits such as promoting blood circulation, beautifying the skin, invigorating the spleen and replenishing qi, moistening the lungs and resolving phlegm, clearing heat to promote fluid production, and detoxifying. It is a highly nutritious tonic. (Yongcheng jujube dried is made from long jujubes. The jujubes are peeled with a scraper, placed on a millet stalk baking bed, and softened over charcoal fire. The pits are removed, then the jujubes are baked again until the flesh becomes tender. They are mixed with fine white flour, shaped, and then baked or sun-dried. The resulting dried jujubes are bright orange-yellow, crystal clear, soft yet slightly chewy, and sweet as honey. Known as jujube preserves, they have the effect of nourishing weakness and strengthening the body. During the Ming Dynasty, Empress Zhang, the wife of Emperor Renzong, brought Yongcheng jujube dried to the imperial palace, where it was greatly favored by the emperor and thus listed as a tribute product. Hence, it is also called "Tribute Dried Jujube." The best Yongcheng jujube dried comes from Fengzhuang.
Dayoufeng Pickles originated in the late Qing Dynasty. They were first created by a man named Li Dayou, whose courtesy name was Fengnian, hence the name. In the late Ming Dynasty, when the Qing army advanced southward, the fifth-generation ancestor of Li Dayou fled from Mingrong in Jinling (now Jurong County, Jiangsu Province) to Bozhou, Anhui. He started a dyeing business and also sold pickles. By the time of Li Dayou, the business flourished and trade prospered. During the Daoguang reign of the Qing Dynasty, the tradition was passed on...
The Xuehu Beef Pan-Fried Buns, a specialty of Yongcheng, originated during the Northern Song Dynasty. A native of Xuehu Market in Yongcheng once served as the head chef in the imperial palace of Dongjing Kaifeng Prefecture (present-day Kaifeng, Henan). During the Empress’s birthday banquet, when officials were invited to a grand feast, the chef presented his hometown pan-fried buns and bean porridge. The officials devoured them all, greatly pleasing the Song Emperor, who rewarded him handsomely and bestowed upon the buns the honorary title of “Second-Rank Buns.” Since then…
Yongcheng Longgang Roast Chicken is made from free-range roosters raised by local farmers. The chickens are cleaned and trimmed of excess parts, then glazed with honey and fried. A blend of “Eight Major Spices,” salt, and other seasonings are added to the braising broth, and the chicken is simmered over low heat for three hours. The result is a dish that is brightly colored, deliciously flavorful, tender and fragrant without being greasy, with meat that falls easily off the bone. …
Zaocheng Pickled Fish originates from Zaocheng Town in Yongcheng City. Made primarily with crucian carp, the fish is first descaled (not descaled for water-pickled or spicy-pickled versions), cleaned of innards, and washed. The cut side is placed face down to air-dry for two hours to remove moisture, then deep-fried until golden brown. The fish is then arranged in a clay pot with the cut side facing up, and seasoned with an appropriate amount of lard, salt, sugar, wine, vinegar, “eight major spices,” and…
Fengzhuang jujube dried is a specialty of Fengzhuang Village, Yancun Town, Yongcheng City, Shangqiu, Henan Province. With its unique flavor and crystal-clear appearance, Yongcheng Fengzhuang jujube dried became a tribute to the imperial court during the Ming and Qing dynasties and was honored as "Tribute Dried." Made using a combination of traditional craftsmanship and high-tech methods, this dried jujube offers even greater health and wellness benefits, making it highly favored by consumers...
Yongcheng Crisp Pear is a specialty of Yongcheng City, Shangqiu, Henan Province. The crisp pears produced in Gaozhuang Town and Shibalizhen of Yongcheng are large in size, small in core, and high in sugar content, making them popular across the country. The Yongcheng specialty crisp pear is represented by those from Gaozhuang Town. With a cultivation history of 300 years, Gaozhuang Crisp Pear now covers a pear orchard area of 15,000 mu in the town, among which the productive orchards account for 10,000 mu, yielding 10 million kilograms of fresh fruit annually. It is the main production area of Yongcheng Crisp Pear. The Gaozhuang Crisp Pear ripens around the Mid-Autumn Festival. It is large in size with thin skin, typically weighing between 250–400 grams, and the heaviest can exceed 1,000 grams. When ripe, the pears are golden yellow and shiny, almost translucent, and taste crisp and sweet. They contain over 20 nutrients and are known to have effects such as clearing heat and detoxifying, moistening the lungs and relieving cough, as well as strengthening the stomach and promoting longevity. The pears are especially favored by consumers for their large size, bright color, crisp texture, and absence of residue. In October 1994, they won the Gold Award at the Zhengzhou Exhibition of High-Quality Agricultural Products in China, and in October 1995, they received the Bronze Award at the Second China Agricultural Expo.
Imperial Huanggou Liquor is a specialty of Yongcheng City, Shangqiu, Henan Province. The “Huanggou” liquor trademark from Yongcheng has been recognized as a “Well-Known Trademark of China.” Henan Huanggou Liquor Industry developed from a historically renowned distillery. Located in Yongcheng—known as the place where the Eastern Han Dynasty rose—at the banks of the Hui River and on the shores of Huanggou, the distillery was established in 1958…