Cicadas contain 3.5 times more protein than lean beef, 4.3 times more than lean pork, 3.8 times more than mutton, 3 times more than chicken, 4 times more than carp, and 6 times more than eggs. It is evident that cicada nymphs have significantly higher protein content than any kind of meat or poultry eggs. Moreover, as they also contain a variety of essential nutrients required by the human body, they are highly beneficial in promoting growth...
Asparagus, also known as asparagus officinalis, has tender shoots and tips that are the edible parts. It is one of the world’s top ten famous vegetables, rich in nutrients, good for strengthening the body, preventing and treating diseases, and enjoys the reputation of the “King of Vegetables” in the international market. The locally produced asparagus is delicate in texture, crisp and refreshing, of superior quality, and highly nutritious. It is rich in asparagine, …
In over a dozen villages such as Haojiagou, Jijiazhuangzi, Sunjiagou, Duanjiagou, Xiangshui, Heishanzi, and Nanyin, surrounding the ancient volcano group in Qiaoguan Town, Changle County, a traditional type of millet called "donkey rein millet" has long been cultivated on the thin mountain soils. The millet milled from this grain is known as donkey rein millet. Because this grain grows in volcanic ash...
Zhuhan apples have a long history of cultivation. Currently, their planting base has expanded to over 4,200 acres, with an annual output of 22,000 tons. They have been certified as national green food and organic food, among others, and are sold as far as the three northeastern provinces, as well as in cities and provinces such as Beijing, Henan, and Anhui. The registration of the Zhuhan apples geographical indication certification trademark can effectively standardize…
Sanba Whole Chicken is a specialty dish from Changle County, Weifang City, Shandong Province. Made with premium ingredients and crafted with meticulous care, the chicken is tender on the palate and leaves a lingering aftertaste. It is a delicious choice for entertaining guests or family gatherings, offering both the meat and broth. In addition to its great taste, it also has special health benefits such as disease prevention and physical strengthening. The “China Time-Honored Brand” Sanba Whole Chicken restaurant is located on the north side of Weichang Road, 20 kilometers east of Weifang, the International Kite Capital, and 3 kilometers west of Changle County. It sits against the vast and fertile Changwei Plain, with the Jiaoji Railway and the Jiqing Expressway running east-west nearby. The restaurant faces the main peak of Gushan Mountain, just 1.5 kilometers away, and is surrounded by orchards and lush greenery.
Chang Le Fragrant Plums are a renowned, specialty, and high-quality fruit of Chang Le County. They won first place consecutively in the Weifang City Plum Evaluation in 1986 and 1987. Early high-yield cultivation trials showed that four-year-old trees could yield 4,426.9 kg per mu, with the highest single-tree yield reaching 91 kg. In 1990, it was listed as a development project by the Provincial Science and Technology Commission, and currently...
Chicory is an edible plant specialty of Langfang, belonging to the genus Cichorium in the Asteraceae family. Also known as bitter herb or dogtooth lettuce, it has antibacterial, antipyretic, anti-inflammatory, and vision-improving effects. With a slightly bitter taste and vibrant green color, it can be stir-fried or served cold, making it a delicious dish for clearing heat and reducing internal heat. Its flavor is mildly sweet with a hint of bitterness, and it is valued for its cooling properties...
There are various ways to prepare red snapper in Weicheng, including steaming, caramelizing with sugar, or braising in soy sauce. In Weicheng, the best time to enjoy red snapper is before the willow catkins begin to fly each year. This dish is often served at banquets to entertain guests or given as a gift to relatives and friends. The fish has tender, white flesh with an exceptionally fresh flavor. There are particular customs associated with eating this fish: the fish head must be placed toward the seat of honor, and the fish eyes are first offered to the guest of honor. Then…
Big Stove Noodles are hand-pulled noodles known for their light flavor, refreshing taste without greasiness, and chewy texture. The preparation method involves adding an appropriate amount of alkali to the dough, then repeatedly stretching and slamming the dough on the work surface—dividing it from one into two, two into four, and so on, doubling each time until it becomes fine strands. These are then boiled in water, which is why they are also called stretched noodles or slammed noodles…
【Mink Breeding】 Weicheng District of Weifang City is a provincial-level mink breeding base. In 1983, its mink breeds and mink fur products were awarded a Product Honor Certificate by the then Ministry of Foreign Economic Relations. By 1987, the district was home to 150,000 minks, exported 100,000 pieces of mink fur, earned $1 million in foreign exchange, and maintained a breeding stock of 32,000 mink breeds. …
The craft of antique-style bronze ware in Weicheng originated in the mid-Qing Dynasty. The renowned epigraphist Chen Jieqi and Xu Lun, a farmer from Daxujia in the southern part of the city, employed the wax-loss casting method to replicate ancient bronze artifacts. These pieces are considered special art forms meant for aesthetic appreciation. The Weicheng antique bronze craft mainly replicates treasures of unearthed bronze ware from the Shang and Zhou dynasties, preserving the original appearance...
Weicheng sesame seed cakes are baked in two layers. The top layer is covered with sesame seeds, puffed up, crispy, and fragrant. The bottom layer is flat and crispy but softens after sitting for a while — “sesame cake wrapped around fried dough stick” is how it’s typically eaten when softened. There are many varieties of Weicheng sesame seed cakes, such as crisp sesame cake, small flaky sesame cake, mutton sesame cake, Chinese prickly ash meat sesame cake, and lard-crisp sesame cake, each with its own unique flavor. …
Weicheng offers a wide variety of huoshao. Just among the flour-based types, there are several kinds, such as kan huoshao, boji huoshao, and suo huoshao. Among the more famous and distinctive varieties are gangzi tou huoshao and zhi lao su huoshao. Gangzi tou huoshao gets its name because the dough used to make it is very hard and cannot be kneaded by hand—it must be pressed and flipped using a wooden lever. It is round in shape, fairly large, with each piece weighing about 250 grams, featuring thick edges, a thin center, and a raised middle. Its characteristics include a firm texture, being thoroughly baked without burnt spots, and a crispy bite that becomes more fragrant the more you chew. Because the dough is firm and baked, it contains very little moisture, making it suitable for eating right away or for carrying along, ideal for travel. Zhi lao su huoshao is named after a specially made zhi lao su (fat-crisp layer). This zhi lao su is made with premium lard mixed with an appropriate amount of steamed flour, and when melting the lard, a suitable amount of Sichuan peppercorn and cinnamon are added. After the lard melts, the already fried and crisp peppercorns and cinnamon are removed, and then the mixture is combined with flour to form the dough. The outer skin of the huoshao is made with sesame oil, wrapped, and then baked in the oven over low heat. Its features include a flaky crust and a fragrant, non-greasy filling.
Take a Peking duck weighing about two kilograms, slaughter, pluck, and clean it. Soak it in boiling water for 2–3 minutes, then remove and cool it thoroughly in cold water. Cut open the belly to shape the duck like a pipa (a traditional Chinese lute), remove the feet, and marinate it in a prepared Huai salt mixture for 15 minutes. After marinating, skewer the duck with a duck fork and prop it open with bamboo sticks to maintain the pipa shape. Dry the skin of the skewered duck with a clean cloth, evenly apply the prepared crispy duck glaze all over the duck, and let it air-dry for 12 hours until completely dry. Then roast it in the oven for 45 minutes. Afterwards, carve it and plate it while maintaining the roasted shape. The dish is named for its resemblance to a pipa. It is served with duck sauce and white sugar. This dish features a rich red color, is sweet and delicious, tender yet not greasy, with both crispy and soft textures. It suits all ages and preferences, and is especially beloved as the finest delicacy at the Oriental Hotel.
Zhāotiān Guō originated in the folk morning markets during the Qianlong era of the Qing Dynasty. One story says it was created by city shopkeepers to cook food and warm meals for early risers heading to the market; another claims it was commissioned by Zheng Banqiao, the then-county magistrate of Weixian. Because the large pot had no lid and was set up in the open air, it became commonly known as “Sky-Facing Pot.” The pot contains pork offal, meatballs, dried tofu, donkey meat, and more. With the broth boiling and the meat tender, customers sit around the pot while the chef ladles out hot soup, adding chopped cilantro and soy sauce, among other seasonings. Thin wheat pancakes are also provided for customers to use as they like. Upon request, the chef will chop up intestines, stomach, and other ingredients, place them on the pancake, sprinkle with fine salt, roll it into a cylinder shape, and hand it to the customer. Due to its affordability and the fact that the savory broth can be scooped freely, it became very popular among the public. Later, vendors began moving the Sky-Facing Pot from the market into indoor shops to shelter customers from sun and rain. By the 1980s, the dish started appearing in more upscale settings, being served in local guesthouses, hotels, and restaurants. In 1997, Weifang’s Zhāotiān Guō was recognized by the China Cuisine Association and the Shandong Provincial Department of Commerce as a “China Famous Snack” and a “Shandong Famous Snack,” respectively.
Shandong Weifang Meat Pastry: This is the local name in Weifang, Shandong, and is a famous regional delicacy. It looks like a meat-filled pastry and tastes delicious. The most well-known version is the Chenghuang Temple Meat Pastry.…
Shouguang has a long history of cultivating chives, with records dating back over 1,500 years to the agricultural text *Qimin Yaoshu* (Essential Techniques for the Welfare of the People). Over time, local farmers have developed unique regional varieties through years of selective breeding, based on the area’s climate, farming practices, and culinary preferences. These are commonly referred to as Malin chives. Shou…
They are high-yielding and of excellent quality. As early as the Ming Dynasty, the people of Shouguang had the habit of growing scallions. By the mid-Qing Dynasty, scallions had become an important agricultural product in Shouguang County. The *Shouguang County Annals* (Republic of China era) recorded: “Scallions are available all year round, have a spicy taste, can be eaten raw, and their roots can be used medicinally to induce sweating. Those stored for winter use are called dried scallions... with substantial exports.” Today, the county cultivates...
The Shouguang Large Chicken is a dual-purpose breed for both meat and eggs. It has entirely black feathers, a strong and beautiful build, strong foraging ability, stable heredity, large red-shelled eggs, and tender, flavorful meat—making it a renowned poultry breed both in China and abroad. The Shouguang Chicken originated in the Dao Tian Township area of Shouguang County, Shandong Province, with the chickens raised in Ci Jia Village and Lun Jia Village being the best, hence it is also called the Ci Lun Chicken. This breed is characterized by its...
Han Laosan Braised Chicken has a long history and was certified as a “China Time-Honored Brand” by the Ministry of Internal Trade of the People’s Republic of China. It was designated as an official product for the “Stepping into the New Century” commendation ceremony held at the Great Hall of the People in Beijing in 2001, listed as a premium product authorized by the International Wind Sports Federation, and served as the official food for the “1999 National Marathon Championships.” In 2002, …