Guadazi, a distinctive Shandong delicacy also known as "Ox Tongue." It is a unique craft of the Hui people in Shandong, featuring a thin, crispy texture shaped like an ox tongue, and comes in both savory and sweet varieties. …
Main ingredients for Braised Sea Cucumber at Home: minced meat, rehydrated sea cucumber. Seasonings: scallions, ginger, soy sauce, salt, MSG, cooking wine, sugar, clear broth, oil, scallion oil, and wet starch as needed. Method: 1. Slice the sea cucumber lengthwise into thin slices, blanch in boiling water, then remove and drain. Dice the crab roe into 0.5 cm cubes. Finely chop the scallions and ginger…
Tofu was originally a seasonal dish for farmers in Tai'an. Later, as emperors throughout the dynasties came to Tai'an to worship at Mount Tai, numerous temples and nunneries were built, and the number of vegetarians increased. As a result, tofu became an important dish in the region. By the Yuan Dynasty, it had already become one of the top-tier delicacies of Mount Tai and the Tai'an area. The "Tai'an County Annals" revised during the Qianlong era once recorded...
The Ningyang large-spined cucumber has sturdy vines, growing between 266 cm to 333 cm in length. It is heat-resistant, cold-resistant, frost-resistant, and resistant to mildew. A single cucumber typically weighs 1–1.5 kg, with the heaviest reaching up to 3.5 kg. They are 50–66 cm long, cylindrical in shape, with dark green skin, large and dense white spines that are firm and hard, thick flesh, small seed cavity, and prominent vertical ridges. The top of the cu…
Main ingredients of Pine and Crane in Spring: 20g preserved eggs, 20g each of yellow and white sponge cakes, 50g ham, 120g shredded beef. Ingredients: 160g white radish, 50g carrot, 230g cucumber, 20g agar, 10g celery. Preparation method: 1. Boil the agar in water until dissolved, then pour it into a large plate. Once cooled and set, it forms the base of the dish…
Ingredients for Crabapple Pastry: 300g water-oil dough, 200g dry oil dough, red dough, mung bean filling, and an appropriate amount of cooking oil. Method: 1. Divide the water-oil dough and dry oil dough into 20 portions each. 2. Wrap the water-oil dough around the dry oil dough, then roll and fold twice. Finally, roll into a round disc, wrap in mung bean filling, and…
Prawns in Soy Sauce Main ingredient: 400g whole prawns. Seasonings: 50g sugar, oil, shredded green onion and ginger, clear soup, salt, monosodium glutamate, cooking wine, all to taste. Method: 1. Remove the whiskers, legs, and intestinal tract of the prawns, and make a slit along the back. 2. Heat some base oil in the wok, sauté with shredded green onion and ginger, add cooking wine, clear soup, salt, monosodium glutamate,…
Wealthy Lobster Balls Main ingredients: lobster, fresh abalone, pumpkin. Preparation: First, remove the lobster meat, mince it into paste, shape into balls, poach until cooked, and place in the center of the plate. Carve the pumpkin into ingot shapes, place the abalone on top, steam until cooked, pour abalone sauce over, and arrange around the lobster balls. Features: tender texture, excellent color, aroma, taste, and presentation.…
Main ingredient for Stir-fried Chicken Slices with Egg White: chicken breast. Secondary ingredients: choy sum (Chinese flowering cabbage), shiitake mushrooms, bamboo shoot slices. Seasonings: egg white, lard, clear broth, salt, MSG, wet starch, and crab roe, all in appropriate amounts. Preparation: 1. Process the chicken breast into minced chicken, then loosen it with egg white and set aside. Blanch the choy sum, shiitake mushrooms, and bamboo shoot slices in boiling water and set aside. 2. Add lard to the wok,…
Main ingredients for Galloping Horse Treading on a Flying Swallow: 3 long-hanging northern melons; Ingredients: 1 green radish, 10 red beans, 500g celery, 2 magnolia flowers. Production process: 1. Select large long-hanging northern melons, trim both sides with a straight knife; design the shape of the horse, and carve away the parts outside the dotted lines with a straight knife; 2. Carve out the eyes and mouth, use red beans for the...
Main ingredients for Fragrant and Refreshing: 150g prawns, 50g squid tentacles, 150g beef luncheon meat, 50g white cake, 50g yellow cake, tomatoes. Garnishes: 100g carrots, red radish, cucumber, broccoli, egg sheet strips, etc. Seasonings: salt, MSG, sesame oil. Preparation method: Leaves: Line the base with beef luncheon meat, arrange the ingredients...
Dog meat, commonly known as “gou rou,” was traditionally sold by butchers at markets by carrying it in round, tall baskets woven from ash tree branches. Hence, it was also called “basket meat.” Ningyang dog meat is a renowned traditional delicacy both within and beyond the province, with that from Niujiacun Village in Sidian Town being the best. The processing of dog meat in Niujiacun has a history of over…
Taishan Honey Dates The raw materials for Taishan Honey Dates from Ningyang County include fresh jujubes, white granulated sugar, and others. The fresh jujubes are sliced, deseeded, steamed with white sugar and honey, then dried. The product is characterized by its delicate texture, golden transparency, rich fruity flavor, and pleasant taste.…
The embroidered toys produced by the Ningyang County Embroidered Toy Factory feature an elegant and generous design, embodying both traditional Chinese charm and modern aesthetics. In 1994, they passed the ISO9000 international quality standard certification and were awarded the first export commodity quality license for the toy industry issued by the State Commodity Inspection Bureau. The factory currently offers a range of over a thousand types of embroidered fabric...
Ningyang Yellow Pears, also known as Golden Pendant Pears, are named for their golden-yellow color and pendant-like shape. They are a traditional local specialty of Ningyang County. These pears are highly adaptable, cold-resistant, drought-tolerant, able to grow in poor soil, pest- and disease-resistant, easy to manage, and offer stable, high yields. They are also highly nutritious, with every 100 grams of flesh containing 0.1 grams of protein, 0.1 grams of fat, 12 grams of carbohydrates...
Ningyang Yellow Claw Ginger has slightly slender and flat ginger knobs, a bright color, large chunks with many fibers, firm flesh and green juice, a strong spicy flavor, rich fragrance, low moisture content, and a high drying yield. It can rival Sichuan ginger in quality. Each year, a large quantity of the ginger produced is exported to Henan, Shanxi, Hebei, Inner Mongolia, and the northeastern regions, where it is highly favored by consumers. The cultivation of ginger in Ningyang has a long...
Fushan Town has a long history of vegetable cultivation, particularly renowned for its local kidney beans both within and beyond the province. In the 1990s, through improved varieties and cultivation methods, kidney bean production developed rapidly. By the year 2000, the town had 15,000 mu of kidney bean fields, yielding over 60,000 tons annually, with major varieties including White Stripe, Green Dragon, Late Bloomer, and Dalian Super Tender No.1…
Ningyang Large Prickly Cucumber is renowned both domestically and internationally for its thick flesh, crisp and juicy texture, minimal inner core, large size, small stem, high yield, and excellent quality. The Ningyang Large Prickly Cucumber is a traditional landrace variety, naturally hybridized and selected in 1954 at the Ningyang Farm from the thin cucumber of Xidai Village and the local ground cucumber of Houzhelou. In the same year, Jiang Mingchuan and Wang Peitian from the Vegetable Research Institute of the Chinese Academy of Sciences came to Ningyang to study cucumber cultivation. Upon returning to Beijing, they published a detailed report in relevant journals on the botanical and biological characteristics as well as the production status of the Ningyang cucumber, officially naming it the Ningyang Large Prickly Cucumber. It was exhibited twice in succession at the Beijing Agricultural Exhibition Hall in 1957 and 1958, attracting attention from the vegetable industry both at home and abroad. Countries and regions such as the Soviet Union, Japan, North Korea, and Hong Kong, as well as 23 provinces, municipalities, and autonomous regions within China, scrambled to introduce the variety. Seed breeding bases were established at Ningyang Farm, Hotel Town, Dongshu, and Fushan Township.
Ningyang County’s Jiangji Town has adapted to local conditions and planned scientifically, forming a layout of three major organic vegetable bases: The first is centered around Zhenglong Village on the southern bank of the Wen River, primarily cultivating carrots, green beans, broccoli, organic asparagus, and growing shiitake mushrooms. The second is centered around Jiangji Village and extends to eight surrounding administrative villages, focusing on the development of early spring...
Ningyang jujube wood products are made from jujube trees grown in the Shentong Mountain (provincial-level) Forest Park in Ningyang County, Shandong Province. The wood is hard, never deforms, has a fine texture, beautiful grain, and smooth, tight cross-sections that give off a calm and gentle feel. The jujube wood decorative patterns primarily feature auspicious historical motifs, with the heads shaped like lingzhi mushrooms and auspicious clouds. The pieces are intricately crafted using a variety of carving techniques such as relief carving, openwork carving, and hollow carving, creating a rich cultural heritage and making them excellent choices for collection. Jujube wood ruyi (carved scepters), as traditional handicrafts, make premium gifts for family and friends. Century-old jujube wood brush pots are natural and untreated, with no paint on the surface—environmentally friendly, highly polished, and elegant in appearance. Thanks to the exceptional stability of jujube wood, which resists deformation or cracking over time, these brush pots are ideal for collecting. Jujube wood stools are handcrafted from the red-core jujube wood, featuring smooth wooden surfaces in an antique color that exudes a rustic, natural charm with a hint of vintage mystery. Made without chemical treatment, they are safe, healthy, eco-friendly, practical, finely crafted, and made from premium materials, offering collectible value as artisanal pieces. Jujube wood seals are meticulously carved from the red-core jujube wood of Shentong Mountain. They have a solid feel, even coloring, unique shapes, exquisite craftsmanship, and lifelike patterns, along with smooth and tight cross-sections. The wood is fine, hard, and features an integrated hidden magnet. Jujube wood paperweights are made from century-old “red-core jujube wood” sourced from Shentong Mountain. The material is hard, with a classic and elegant color.