Luxi Yellow Cattle, originating from the Luxi Plain, are raised in large numbers in Liaocheng. They have been bred in the region since the late Qing Dynasty and early Republican period, primarily distributed in counties such as Dong'e, Yanggu, Guanxian, and Shenxian. This breed is one of China’s renowned dual-purpose cattle, used both for work and meat production, and enjoys an excellent reputation in the international market. These cattle are tall and robust, with a compact build, well-developed muscles, and a relatively broad front…
Originating from the riverbanks and fields, it has accompanied the evolution of human civilization for 10,000 years. It has witnessed the painted pottery of the Yangshao Culture, the primitive black pottery of the Hemudu Culture in Yuyao dating back over 7,000 years, and its craftsmanship reached the pinnacle of Chinese pottery-making more than 4,000 years ago. The highest achievement of this craft is...
Sweet and sour yellow river carp is a traditional famous dish from Shandong. The Yellow River flows into the sea in Shandong, and the yellow river carp is not only plump, tender, and delicious, but the sweet and sour carp cooked with it is also highly distinctive. It is shaped with the fish head and tail held high, giving the impression of leaping — symbolizing the “carp jumping over the dragon gate.” The sweet and sour sauce is tangy and sweet, making it very appetizing. Preparation: The...
Guodiantun is located 22 kilometers northeast of Yanggu County. Legend has it that this area was also an ancient military encampment, hence the village was originally named "Guodian Tun," which later evolved into Guodiantun. Historical records indicate that during the Hongwu era of the early Ming Dynasty, families with surnames such as Liu and Zhou settled here. As this place was a junction for routes from Liaocheng to Yanggu, Tangyi to A’cheng, and Shazhen to Qiji, many residents opened...
“Shouzhang Meat Swirl” has a history of over 200 years, originating from the Li family on Beijie Street in Shouzhang. It is now made by Li Dequan, the fifth-generation inheritor of the Li family. The production process remains based on traditional craftsmanship. The workmanship is unique and distinctive, using premium tender lamb minced by hand to make the filling. The dough is prepared according to the season, and once ready...
This dish is a traditional local delicacy of Yanggu. It originated with Master Li Wenduan from South Street in Zhangqiu. After Master Li Wenduan passed away, his son Li Dengcheng inherited his father’s traditional techniques and named the dish “Stewed Fish in Zhangqiu.” As Li Dengcheng had no sons, the family recipe was passed on to his nephew, Li Xuemin, and has been continued to this day. During the canal transport period of the Beijing-Hangzhou Grand Canal, Zhangqiu Town—known poetically as “Little Suzhou”—was “more bustling than the two capitals, with traffic flowing like tides, fish and shrimp in the river shining like jade, and geese and ducks along the banks white as clouds.” Zhangqiu Town also borders the Yellow River embankment. According to the Yanggu County Annals, during the Shunzhi era of the Qing Dynasty, the Yellow River breached its banks several times, flooding Zhangqiu, and numerous rivers became connected to the Yellow River, creating ideal conditions for fish breeding. Over generations, the Li Xuemin family developed the highly popular “Stewed Fish in Zhangqiu” under these conditions. The fish they stewed boasts a unique flavor—tender bones, delicate meat, delicious taste, and an unforgettable aftertaste.
The “Glassy Meatballs” dish is indispensable at celebratory banquets in Yanggu’s folk culture. Its preparation method is unique, and it is often used to judge a chef’s skill level. This dish uses no leavening agents whatsoever, relying solely on the gelatinization principle of starch for its preparation. Once the meatball patties are deep-fried to a golden yellow, they are tossed evenly in a prepared sugar syrup. After cooling…
Yanggu County has a long and storied history, established in the 16th year of the Kaihuang era of the Sui Dynasty, boasting over 1,400 years of heritage. The Jinlian Food Series originates from the two classic literary works "Water Margin" and "1". Although these books were written during the Ming Dynasty, the food series itself was actually created during the Northern Song Dynasty and has been passed down to this day, making it over 800 years old. It has been widely enjoyed among the people in western Shandong, northern Henan, …
For thousands of years, Acheng donkey-hide gelatin has been jointly developed and produced by both official and folk sources, and has now formed three major production bases in Acheng, Dong’e, and Pingyin. In particular, the traditional boiling method of Acheng donkey-hide gelatin, passed down for hundreds of years: using small black donkeys with white bellies that eat grass from Shier Mountain and drink water from Langxi River, then rolling them in Lüchang, skinning them, and using ancient...
Shazhen Guada is a pan-fried stuffed snack and a traditional delicacy of Liaocheng. Created during the Qing Dynasty, it has a history of over 200 years and has been included in the book "China's Famous Foods." It is quite large in size, available with either meat or egg filling, and is both crispy and delicious at an affordable price. The making technique is exquisite, and the taste is delightful. Its fillings include meat, egg...
Meng Family Steamed Buns, a traditional delicacy of Liaocheng. Also known as soup dumplings, they are a family heirloom recipe. Created in the 26th year of the Guangxu reign during the Qing Dynasty (1900) by Meng Jihai from Liaocheng, the buns are primarily made with flour and bone-in raw pork, seasoned with small-mill sesame oil, scallions, ginger, aniseed powder, soy sauce, sweet bean paste, and aspic jelly, among other seasonings. The preparation involves four steps: making the filling, boiling the aspic, kneading the dough, and shaping...
【Luyang Plum】 is mainly grown in Zhengjia Township in the western part of Liaocheng City, with a cultivation history of three to four hundred years. Legend has it that in the early Qing Dynasty, a scholar named Liu Chuankui from Xiaotun Village in Zhengjia Township once presented this type of plum to the emperor, hence the name “Luyang Plum” (literally “Emperor’s Plum”). The Luyang Plum is created by grafting plum saplings onto peach or apricot rootstocks. The tree has an open…
It is said that dough modeling originated during the Warring States period, a time when warlords held sway, battles raged, and smoke of war filled the land. In particular, wild wolves often roamed Langzhuang, injuring people. To protect humanity, people created dough tigers to guard homes, ward off wolves, and dispel disasters. This practice was later continued as an auspicious token and has been passed down to this day. Langzhuang dough modeling from Guan County features unique concepts, simple yet rustic designs, and draws on...
Dragon-Phoenix Legs is one of the distinctive dishes in the Shandong cuisine of Chinese culinary tradition, primarily made with chicken breast meat. It is a renowned dish often served at high-end banquets. [Dish Name] Dragon-Phoenix Legs [Cuisine] Shandong Cuisine [Features] Golden in color, crispy outside and tender inside, delicious in taste, shaped like chicken legs, and is a...
Most of the "deities" worshipped in Dongchangfu District are made of clay, which has given rise to many highly skilled clay sculpture artists in the region. From various human figures to birds and beasts, all can be vividly brought to life by these artisans. Dongchang clay sculptures are beloved by the public for their elegant shapes, classic simplicity, and lifelike expressions. The craftsmanship is meticulous...
Houzhu Smoked Chicken has a history of over 600 years. It inherits traditional imperial culinary techniques, using premium, healthy local chickens and more than twenty kinds of natural spices for seasoning. The chicken boasts a bright red hue and glossy sheen, with a tender, flaky texture that melts in the mouth and offers a long-lasting aftertaste. It’s the perfect accompaniment to meals and gatherings. The inheritor, Chen Yucan, founded the CanYun Food Co., Ltd. in Dongchangfu District, Liaocheng City…
Dongchang gourds have a long history. With the Beijing-Hangzhou Grand Canal running through the region, Dongchang gourds gained fame across the land. The art of Dongchang gourd carving has a profound heritage, particularly excelling in carved gourds, which were the only gourd art piece selected at the National Intangible Cultural Heritage Exhibition in China. …
Crispy dates are a traditional delicacy from Dongchang, created by an elderly artisan surnamed Pan from Zhejiang during the Qing Dynasty. They have a history of over 160 years. The Pan family originally migrated from Zhejiang to Liaocheng during the Daoguang era and settled in Baobentang in the old city. Since Liaocheng was abundant in dates, they developed the craft of making crispy dates. However, crispy dates were primarily made for the aristocracy and high-ranking officials…
Qufu Fragrant Rice is produced in the area around Kuiquan Pool in Qufu City, Shandong Province. It was renowned as a tribute during the Ming and Qing dynasties and remains famous both at home and abroad to this day. The rice grains are long and slightly flat, white with a slight greenish tint, glossy and oily in texture, tender yet firm when cooked, and fragrant. It is often said that “when one family cooks it, the aroma wafts for miles.” The water of Kuiquan is sweet and clear...
Produced in Qufu, Shandong Province. The Nishan Inkstone gets its name from Nishan, the birthplace of Confucius. County records from the Qianlong era already document the production of Nishan Inkstones. The stone used is citrus-yellow in color with uneven black Du flower patterns. The surface is smooth and fine to the touch, giving off a moist feel. When made into inkstones, they release ink smoothly and efficiently, maintaining their performance over long-term use. The Nishan Inkstone has a simple and dignified appearance...