Laiwu Literary Stone originated in the mountainous regions of central Shandong, where rivers and hills crisscross and the terrain is complex. The unique geological features have created naturally formed rocks of diverse shapes. These stones are found across nearly all mountainous areas of Laiwu, mainly distributed in Hezhuang Township and Xiaoyi Beiling in the eastern part of Laiwu City, as well as the hilly areas along the southern bank of the Wen River. With a wide distribution and large reserves, these stones are currently under development. Laiwu stones come in many varieties—over thirty types have been discovered on the surface alone, collectively referred to as Laiwu Literary Stone. Their characteristics include translucency, perforations, slimness, wrinkled textures, and rugged beauty—all naturally formed in unique and ingenious shapes. Larger stones combine ruggedness with subtle elegance, while smaller ones are delicate and translucent, with clear and varied patterns. Among them are fine-textured limestone with distinct veins, malachite-like stones with magical structures and bright colors, hard and nearly transparent calcite; world-famous trilobite fossils with lifelike shapes, as well as uniquely patterned Laiwu colored stones, along with pebbles, sedimentary sandstone, cliff stone, ginger dog stone, water-absorbing stone, wooden fish stone, gallbladder stone, and more—resources are extremely abundant. The history of appreciating and collecting these stones in our city also dates back a long time, to the Ming Dynasty. According to research, a large ornamental rock in the Liu family garden of Xiaoyi Lou Village (now relocated to the north gate area inside Tai’an Dai Temple) was placed there by Liu Dongjiu, a former local official in Shanxi who returned to his hometown in the late Ming Dynasty. Another one, known as the Laiwu Stone (currently placed in the courtyard of the Laiwu District Committee), from the Yu family garden outside the east gate during that period, also dates back to the same era. Both of these ornamental rocks are locally sourced Taihu stones.
Laiwu tin carving, also known as the Wang family tin carving of Xiguan Village, is a traditional Han Chinese folk carving art from Laiwu, Shandong. It was included in the second batch of China's National Intangible Cultural Heritage Protection List in 2008. The craft of tin carving has a long and rich history, flourishing widely among the people during the Ming and Qing dynasties. Historical records indicate that the first generation of Laiwu tin product artisans...
The Golden Honey Peach is abundantly produced in Gangcheng District. The Wen Yuan Flat Peach enjoys nationwide fame, making the district the largest production base of Golden Honey Peaches in China. With a total peach orchard area of 40,000 mu, the annual fruit yield reaches 72,000 tons, earning it the title “Hometown of Golden Honey Peaches” from the National Ministry of Agriculture. Led by the Golden Honey Peach and Wen Yuan Flat Peach, over forty premium varieties have been developed, including Hong Guan Mi, Zao Xiang Yu, and Han Lu Mi. The Wen Yuan brand has been successfully registered, and the product has obtained pollution-free agricultural product certification from the Shandong Provincial Department of Agriculture.
Stir-fried Osmanthus Pork Ingredients: 150g lean and fatty pork, 150g eggs, 50g soaked wood ear mushrooms, 50g soaked daylily buds, 100g spinach, 50g cooked lard, 50g scallion-ginger oil, 30g soy sauce, 15g sweet bean paste, 3g salt. Preparation process (1) Cut the pork into shreds, wash the wood ears and daylilies to remove sand,…
Ingredients for Double-Roasted Pork: 2.5 kg bone-in pork ribs, 50 g egg whites, 50 g scallion whites, 50 g shredded radish, 200 g wet starch, 10 g Sichuan peppercorn salt, 25 g sweet bean paste. Preparation process (1) Skewer the meat with an iron prong, scorch the skin over high heat until charred, then place it in 80°C hot water…
The Laiwu Black Goat is a high-yield subgroup of the Yimeng Black Goat, primarily distributed in the mountainous and hilly areas around Laiwu City. In 2000, the population was 800,000. - Physical Characteristics: The Laiwu Black Goat has black fleece, a large rectangular body, sturdy and strong limbs, and a well-proportioned build. It has a small and delicate head, wider at the top and narrowing downward...
Miaozi potato starch sheets have over 300 years of processing history. Legend has it that during the reign of Emperor Qianlong in the Qing Dynasty, while writing his book *Ten Perfections Record*, the imperial chef used Miaozi potato starch sheets to stew chicken every day for the emperor’s meals to ensure adequate blood supply to his brain. Later, when Emperor Qianlong learned that the secret ingredient in the stewed chicken came from Miaozi Village at the foot of Lotus Mountain, he humorously remarked in front of his civil and military officials, “Without Miaozi potato starch sheet chicken stew, there would be no *Ten Perfections Record* written by me.” This gave rise to many touching folk tales about Miaozi potato starch sheets and Emperor Qianlong’s *Ten Perfections Record*. Since then, this staple product of the common people was elevated to an imperial tribute.
Cuisine: Shandong cuisine Flavor: Salty and sour Price: 10–40 RMB Features: The dish is golden and shiny, with a savory and delicious taste lightly accented by tomato acidity. Ingredients: 700g sea crab, 250g tomatoes, 15g cilantro, 50g scallions, 50g ginger, 50g vegetable oil, 10g cooking wine, 3g salt, 2g MSG, 5g white sugar…
Cuisine: Shandong cuisine Flavor: Mildly spicy Price: 10–40 RMB Features: Tender texture, glossy sauce, savory and mildly spicy. Ingredients: 300g dried tofu, 50g green chili (green, pointed), 5g scallion, 5g ginger, 10g cooking wine, 15g light soy sauce, 3g salt, 2g MSG, 2g white sugar, 8g starch (pea), pork...
Laiwu hanging oven sesame cakes are “oval-shaped,” with a top layer “sprinkled with fine sesame seeds,” thin and crispy, featuring a “large hollow center” in the middle, while the bottom layer is “soft yet slightly crisp,” making them “irresistibly delicious.” The savory ones have “leek filling in summer and Chinese cabbage filling in winter,” and when you take a bite, your mouth is “filled with aroma”—“the taste is simply amazing!” Laiwu sesame cakes don’t use any particularly special ingredients—just salted flour dough and oil—but the main point is the rather unique baking tool, which is a kind of hollow drawer-like oven. During baking, they need to be constantly flipped, and the ones fresh out of the oven are the best, flaky with a hint of salt and pepper flavor.
Laiwu Stir-Fried Chicken has attracted diners from all over with its rich flavor, rustic charm, and great value. Eating Laiwu Stir-Fried Chicken has become a vibrant highlight in Laiwu’s dining scene today—not only is it extremely popular locally, but it has also expanded to nearby cities such as Tai’an, Linyi, Xintai, and Boshan. Speaking of Laiwu…
They are named for their resemblance to an ox’s heart. The trees are robust, and the fruits are medium-sized, averaging 100 grams per fruit, with the largest reaching 150 grams. They are heart-shaped, orange-red in color, with fine-textured flesh, minimal fiber, abundant juice, and a sweet taste. They have a high sugar content, and most are seedless. They ripen in mid to late October. The fruits are renowned for their large size, vibrant color, sweetness, and juiciness. …
Laiwu sausage has a production history of over a hundred years. Produced in Tusuikou (now Kouzhen), a famous ancient town thirty li north of Laiwu City, it is one of Shandong’s renowned delicacies. It is rich in nutrition, delicious and refreshing, stimulates appetite, aids digestion and regulates qi, and boasts features such as being insect-proof, fly-proof, and resistant to spoilage over time. It is an excellent choice for banquets and gifts...
Cuisine: Shandong cuisine Flavor: Savory and aromatic Price: Over 80 RMB Features: Rich and thick sauce, soft and shiny shark’s fin with a mellow and delicious taste. Ingredients: 200g soaked shark’s fin. 25g each of hen meat, fatty duck meat, and pork knuckle, 50g vegetable heart, 50g cooked lard, 25g chicken oil, 5g salt, 10g Shaoxing wine, 10g scallions…
Cuisine: Shandong cuisine Flavor: Salty and savory Price: 10–40 RMB Features: Tender texture, soft and richly flavorful. Ingredients: 100g pork (fat and lean), 400g green beans, 5g scallions, 5g ginger, 5g garlic (white skin), 5g white sugar, 5g starch (pea), 20g soy sauce, 3g Sichuan peppercorns, MSG…
Laiwu City, Shandong Province, located at the eastern foot of Mount Tai and in the central inland part of Shandong, has been a major producer of various traditional Chinese medicinal materials since ancient times and serves as an important production base for some of these herbs in China. The northern mountainous area of Laiwu stretches for hundreds of kilometers, predominantly hilly, with trickling streams, a suitable climate, ample sunlight, sufficient rainfall, sandy soil, and unpolluted water sources. The superior geographical environment...
The Laiwu Pig is one of the most representative and genetically pure breeds among North China-type pigs in Shandong Province, known for its well-preserved breed characteristics. It features strong adaptability, high fertility, excellent meat quality, and good crossbreeding compatibility. The pig has black bristles, prominent mane hair, a relatively large belly, and an appearance similar to that of a wild boar. The Laiwu Pig is a renowned local breed in Shandong Province...
Laiwu Ginger Wine is made primarily from the nationally renowned specialty "Laiwu Ginger," along with supplementary ingredients such as Shandong jujubes, using a strict production process. In 1986, it was recommended by China's Ministry of Light Industry as one of the five new famous brand liquors. Laiwu Ginger Wine is a low-alcohol, nutritious, health-promoting, and condiment-style liquor. The water used in producing the ginger wine—Pengquan water—has a nutrient content that rivals that of Qingdao's Laoshan Mineral Water. The ginger used boasts anti-aging and anti-cancer properties. The volatile oils in the ginger wine are key components that promote blood circulation, induce perspiration to relieve exterior symptoms, and offer antibacterial, anti-aging, and anti-fatigue benefits. The gingerol contained in the wine stimulates gastric juice secretion and intestinal peristalsis. Other abundant nitrogenous substances, sugars, and organic acids serve as ideal components for enhancing physical strength. Although it is a low-alcohol liquor, the unique properties of ginger give the wine a rich, sweet taste with a mellow and smooth flavor, characterized by a pure, refreshing, and harmonious blend of ginger and wine aromas. It is especially suitable for people who work long-term in air-conditioned environments, those in high-altitude or cold regions, outdoor workers, and miners.
Jinjia Lamb Soup: A renowned local delicacy from Laiwu, made using free-range goats raised in the mountainous areas of Laiwu. Prepared with a unique recipe through a whole-goat boiling process, the soup is clear, the meat tender, neither greasy nor gamey, with a delicious taste and rich nutrition. It is a distinctive local dish famous both within and beyond the province. Goat meat is warm in nature, nourishing yin and strengthening yang, making it one of the best foods for nourishment in autumn and winter. Currently...
Laiwu Stir-Fried Chicken has attracted diners from all over with its rich flavor, rustic charm, and great value. Eating Laiwu Stir-Fried Chicken has become a delightful highlight in the local dining scene—not only is it extremely popular locally, but it has also expanded to nearby cities such as Tai’an, Linyi, Xintai, and Boshan. Speaking of...