Zhangling paper-cutting has a history of several hundred years. Each village has master paper-cutters passed down through generations, earning it the reputation of the “Hometown of Paper-cutting.” Zhangling paper-cutting blends the bold, simple, solemn, and robust style of western Shandong paper-cutting with the delicate, intricate, and exquisite craftsmanship of eastern Shandong paper-cutting, forming a distinctive regional characteristic. The patterns of the paper-cuts have also continuously evolved with the times...
The technique of blue printed cloth originated from the "wax-resist dyeing" method of ethnic minorities in southwestern China. During the Daoguang reign of the Qing Dynasty, this technique was gradually introduced to the Taibaizhuang area. Through repeated research and refinement, a unique craft was developed—especially with the invention of the carved stencil technique—which turned it into a practical and visually pleasing handicraft. The carved stencil...
Root carving, or root art for short, is the art of processing tree roots—harnessing their natural beauty and applying ingenious craftsmanship to create artistic expressions. Historical records suggest that root art originated in the Warring States period, took shape during the Han and Jin dynasties, developed through the Tang and Song dynasties, and flourished in the Ming and Qing dynasties. Most root art pieces were appreciated by a small number of literati, refined scholars, and high-ranking officials, while the general public had little access to them. As the renowned art historian Chang Renxia once said, “Although the history of root art is long, few people in the old society truly understood this art form.” According to local artisans, root carving in Weixian emerged as early as the Tang Dynasty, and by the Song and Yuan periods, it had become popular among the common folk. The Weixian Local Chronicles record that root carving art was quite thriving in the area during the Qing Dynasty. Influenced by the artistic aesthetics of the local Yangjiabu woodblock New Year paintings and kites, root carving rapidly developed in the region. Excavations in Nanzhangshi Village and Longzhao Tree Village have unearthed root carvings resembling figures, dogs, chickens, and other animals. Hu Shiming, a master of root carving art, had a grandfather who practiced the craft and was a well-known root carving artist in the late Qing Dynasty. Hu Shiming owns a Song Dynasty root carving masterpiece titled “Immortal Elder.” These works embody the philosophy of “three parts human craftsmanship, seven parts natural formation,” vividly showcasing the charm of root art. The inheritor Hu Shiming has been honored with the title of National Root Carving Art Master. Under his leadership, root carving from Hanting has gained international recognition, blossoming as a unique artistic flower in the garden of global arts. Weixian root carving emphasizes drawing from nature and adhering to its forms. The shapes and structures are rich and varied, with decorations that are natural and unadorned, highlighting the raw textures. The color palette is based on natural hues, maintaining an unpretentious and earthy feel. Protecting and inheriting this folk art form holds significant importance: first, it helps preserve folk artistic creativity and can enhance the public’s aesthetic awareness; second, it aids in uncovering local cultural resources and advancing cultural development; third, it accentuates the characteristics of local rural culture, attracting tourists and boosting tourism.
During the reign of Emperor Kangxi in the Qing Dynasty, the copper industry in Weixian County had already reached a fairly advanced level. To beautify their products and expand sales, artisans began to inlay silver and gold wire patterns on some copperware, imitating the ancient technique of gold-and-silver inlaying used on bronze artifacts (a craft from the Warring States period where decorative patterns were created by inlaying gold and silver onto bronze). This marked the origin of the earliest Weifang inlaid silver products. By the reign of Emperor Daoguang...
China is the birthplace of kites, with a history of over 2,000 years since records began. Weifang is one of the earliest places where kites were invented and flown, and Yangjiabu kites are a unique—arguably the primary—school of Weifang kites. Like Yangjiabu New Year paintings, they have secured their own place in the treasure trove of Chinese folk art with their distinctive artistic charm, earning the title “Hanting’s Calling Card.”
Bofang Ginger -- A 2015 National Famous, Special, and High-quality New Agricultural Product. Grown using a cultivation model based on “bio-pesticides, organic fertilizers, and natural water sources,” complemented by strict cultivation management systems and advanced testing equipment to produce safe, pollution-free “Bofang” brand ginger. …
Sesame Sauce Mixed Dish: The texture of this dish always feels incredibly rich and luxurious, with the aroma of sesame sauce in the "fur pocket" being utterly irresistible, making you want to take another bite again and again.…
With its vibrant red and green colors, refreshing and tangy flavor, and generous portions, it has won high praise from diners. Whether hosting a family banquet for friends or entertaining relatives at a hotel, Weixian Spicy Tofu Skin is always a classic dish at any feast or gathering.…
Weifang Chaotian Pot originated from the folk morning markets during the Qianlong era of the Qing Dynasty. At that time, farmers who came to the market in Weixian County had no access to hot meals, so someone set up a large iron pot at the market to cook food and warm up meals for passersby. Since the pot had no lid, people called it the “Chaotian Pot” (which means “Sky-facing Pot”). Inside the pot were boiled pork offal, meatballs, dried tofu, and more. The broth boiled with tender meat, and customers would sit around the pot…
Fu Guozhuang Mustard Chicken is a famous local delicacy popular in the Weifang area and even across the Jiaodong region. The version made in Fuguozhuang Village, Zhuli Subdistrict, Hanting District, is considered the most flavorful. According to Sun Zhenji, a current producer of the dish in Fuguozhuang Village, this food originated during the Qing Dynasty’s Qianlong era and first emerged in Fuguozhuang Village, Hanting District—hence the name Fu Guozhuang Mustard Chicken. In the old days, Fuguozhuang Village was located along a major thoroughfare, frequented by many traveling merchants. Villagers opened restaurants along the road, which led to the creation of this renowned dish. Fu Guozhuang Mustard Chicken is finely prepared with premium ingredients: the chicken is tender yet rich without being greasy, and firm enough to chew; the mustard is spicy yet fragrant, well-blended throughout. The dish became widely known not only among locals but also attracted travelers who often bought it to take back as gifts for family and friends. Made from spring chicken, it is cooked in an old broth with a secret recipe, then shredded, deboned, and mixed with high-quality mustard. Seasoned according to a specific formula with ingredients such as sesame oil, scallions, and ginger, it boasts a rich aroma and a long-lasting aftertaste. The cooking technique of Fu Guozhuang Mustard Chicken is part of a family-secret recipe; the chicken seasoning and mustard preparation methods are rarely known outside the village, passed down only among generations of inherited chefs, now reaching its 10th generation. After the reform and opening-up, with economic development and improved living standards, Mustard Chicken evolved into a local culinary industry and spread to surrounding cities and districts. The preparation technique of Fu Guozhuang Mustard Chicken holds significant value in historical and culinary cultural contexts, reflecting the richness and diversity of China’s food heritage.
Lahekou White Clams – A geographical indication certification trademark registered by the Fisheries Association of Weifang Binhai Economic and Technological Development Zone. Clams are mollusks with oval-shaped, light brown shells and purple edges. They live in shallow seabeds and come in many varieties such as flower clams, surf clams, and razor clams. Their flesh is incredibly delicious, earning them titles like “the world’s most delicious” and “the king of flavors…”
Weixian Radish, also known as "Green Radish," is both a famous local specialty of Weixian in Weifang City and a renowned high-quality radish variety in Shandong Province. Locals enjoy eating it raw, and it is commonly served to guests along with cigarettes, tea, and radish. Regular consumption is believed to help clear phlegm, remove heat and toxins, strengthen the spleen, regulate qi, and aid digestion. Weixian Radish is rich in vitamins and indeed has health benefits. With its firm texture, vibrant green color, crispness, sweetness, and juiciness, it can be eaten raw like fruit, hence it is also called fruit radish. It is widely sold to Hong Kong, various countries in Southeast Asia, and major cities across China, enjoying a high reputation both domestically and internationally. An old saying goes: "Yantai apples and Laiyang pears cannot compare to the skin of Weixian radish."
Weifang inlaid silver refers to household items and decorative pieces made from hardwood, natural lacquer, and gold and silver threads through carving, inlaying, and painting. The inlaid patterns include mythological figures, flowers, birds and beasts, calligraphy, and more. Weifang inlaid silver features an elegant design, rich color tones, exquisite beauty, and durable quality. Current products include screens, bookshelves…
Laohekou Oysters – Geographical Indication Certification Trademark. The Laohekou Oysters (mǔlì), also known as oysters, belong to the species of the Ostreidae family, including the Pacific oyster (Ostrea gigas thunberg), oysters from Zhanjiang in Guangdong, oysters from Nantong in Jiangsu and the small coastal areas on the back of Xiaoyushan Mountain in Sanmen County, Zhejiang (extensively farmed), as well as those from Dalian Bay (Ostrea talienwhanensis crosse) or the riverine oyster (Ostrea rivularis gould)...
Braised Turtle in Soy Sauce is a dish primarily made with turtle and plump hen, originating from Weifang, Shandong. Its fame is associated with Zheng Banqiao. …
【Weifang Radish】 A specialty of Weifang, the best of which is the “Tall-Stem Green” variety grown in the suburbs of Weifang City. The “Tall-Stem Green” radish has similar thickness at both ends, is about a foot long, and is named for its deep green skin, as most of the radish is exposed above ground and receives ample sunlight. This type of radish is crisp, sweet, and slightly spicy. Its flavor improves even more after being stored for a period of time…
Introduced and bred over 5,000 head of various beef cattle breeds such as Italian Piemontese and Simmental (Gaomi)…
...is one of the country's premium cotton production bases (Gaomi)...
A one-stop service covering incubation, breeding, and processing, serving as one of the national broiler chicken production bases (Gaomi)…
The largest timber trading market in the Shandong Peninsula region, featuring the most comprehensive and up-to-date supply and demand information (Gaomi)…