Micro Lake snails are a specialty of Weishan County, Jining City, Shandong Province. The snails farmed in Weishan County have large, succulent meat and a delicious flavor. Micro Lake snails have been awarded a National Geographical Indication Certification Trademark. Snails are one of the economically important shellfish in Micro Lake and also one of the main exported food products from the lake area, with the species mainly being the Chinese pond snail. Snails live in...
Soft-shelled turtle from Weishan Lake is a specialty of Weishan County, Jining City, Shandong Province. The Weishan Lake soft-shelled turtle has been awarded a National Geographical Indication Certification Trademark. It is a prized aquatic product of Weishan Lake. Turtle soup made from it is a nutritious tonic suitable for all ages; when combined with free-range chicken to make the dish "Farewell My Concubine," it is not only extremely delicious but also carries a unique symbolism…
Freshwater mussels from Weishan Lake are a specialty of Weishan County, Jining City, Shandong Province. The Weishan Lake freshwater mussel has been awarded a National Geographical Indication Certification trademark. These mussels come in varieties such as the triangle sail mussel and the wrinkle crown mussel, both of which are excellent species for freshwater pearl cultivation. Mussel shells are used as traditional Chinese medicinal materials, serve as high-quality raw materials for shell carving crafts, and are also an important natural food source for fish such as black carp, carp, and torpedo fish...
Weishan Lake Black Fish Weishan County Fisheries Association 12475921 live fish…
This handicraft is a product of the Weishan Lotus Village Handicraft Factory. It uses carefully selected wheat straw as raw material, which undergoes processing such as film removal, slicing, and splitting into strands. Various crafting techniques—including collage, carving, and inlay—are employed. The artisans skillfully utilize the straw’s natural luster and unique texture, designing ingeniously and crafting meticulously. By thoughtfully combining the straw’s light and dark tones, varying depths, thicknesses, …
During the war, when guerrilla captain Liu Hong was injured and recuperating at Fanglin Sao’s home, he received meticulous care from her. In those difficult times, preparing nutritious meals was no easy task, but the kind and resourceful Fanglin Sao rose to the challenge. She made fillings with pork, cellophane noodles, leeks, and lake plants, then stuffed them into buns and pan-fried them...
Giant leeches from Weishan Lake are a specialty of Weishan County, Jining City, Shandong Province. Giant leeches from Weishan Lake, Weishan County Weishan Lake Economic Development Promotion Association, 14081988, medical leech…
Weishan reed weaving is a specialty of Weishan County, Jining, Shandong Province. Weishan Reed Weaving, Weishan Lake Economic Development Promotion Association of Weishan County, 14081994, Reed Mats…
Lotus seeds from Weishan Lake are a specialty of Weishan County, Jining City, Shandong Province. Lotus Seeds from Weishan Lake, Weishan County Weishan Lake Economic Development Promotion Association, 14081991, lotus seeds…
Lotus root from Weishan Lake is a specialty of Weishan County, Jining, Shandong Province. Lotus Root from Weishan Lake — Weishan County Weishan Lake Economic Development Promotion Association 14081990 Lotus root (edible plant root)…
Water caltrops from South Four Lakes are a specialty of Weishan County, Jining, Shandong. Water caltrops from South Four Lakes, Weishan County Weishan Lake Economic Development Promotion Association 14081989 — water caltrops (dried); water caltrop kernels (dried)…
Liangcheng Fennel is a specialty of Weishan County, Jining, Shandong Province. Liangcheng Fennel, Weishan Lake Economic Development Promotion Association of Weishan County, 14081992, fennel seeds…
Pancake Rolls with Salted Fish is a traditional home-style dish from the Weishan Lake area. It uses the head of a cao fish sourced from the living waters of Weishan Lake—characterized by shiny, yellowish scales, a plump shape, and tender flesh. The fish head is split open from the chest and fins, the internal organs are removed, but the scales are left on. It is then marinated in salt, scallions, ginger, and Sichuan peppercorns for a day. When cooking, heat oil in a flat pan and place the cao fish head in. Fry until the fish stands firm, its aroma fills the air, and both sides turn deep yellow. Remove it with a spatula and place it on a plate. Then wrap it in a local highland sorghum pancake and enjoy—the flavor lingers on the palate.
Boiled Live Shrimp is a representative dish of the typical salty and savory flavor in the Weishan Lake area. It uses live, wild five-jointed large green shrimp from Weishan Lake. After cleaning, the shrimp are placed in boiling water, seasoned with an appropriate amount of salt, and cooked briefly. The shrimp turn a vibrant red, and the broth is richly flavorful, with crispy shells and tender meat—deliciously fresh, salty, and refreshing. …
Tube Fish is one of the traditional delicacies of Weishan Lake. It is made by removing the heads and scales from crucian carp, slicing off the fillets, briefly blanching them in water, then rolling the slices into curved tube shapes before cooking. The dish gets its name from its distinctive tubular form. Tube Fish is boneless and skinless, with tender, delicious meat that never gets tiresome no matter how often you eat it. …
The Traditional Feast of Ten Bowls is a primary form of traditional banquets in the Weishan Lake area, consisting of dishes such as braised chicken in bowl, crispy pork, braised fish strips in bowl, and braised yam in bowl. The main ingredients include wild four-nose carp, wild snakehead, wild small whitefish, free-range chicken, wild lotus seeds, and yam from the lake. The dishes feature a balanced mix of meat and vegetables, offering a nutritious and well-rounded meal suitable for all ages, with a distinctive flavor. The preparation of these dishes is unique: when eating chicken, you won’t see bones; when eating fish, you won’t find bones. Aside from one stir-fried dish, all other dishes come with soup. The soups vary in taste—some are salty or sweet, others sour or spicy, thick or light. Soup-making requirements: Use two-year-old or older free-range laying hens for making the broth. Boil the chicken in hot water over high heat for over two hours until the broth turns white, slightly yellow, and rich. After boiling, the soup is stored in an earthenware vat. Remove all chicken fat, then add scallion-pepper oil made from Sichuan peppercorns, scallions, and ginger. Preparation details: The chicken is removed from the pot when 90% cooked and must not be overcooked; it should cool before deboning. For the fish strips, use wild four-nose carp weighing over four pounds, preferably with red tails and golden scales, cut into 5 cm lengths and 1 cm cubes. For fish balls, use small whitefish—peeled, deboned, and minced finely—and mix with water until elastic, then add to the soup. These fish balls are prized for being first fresh, second tender, third soft, and fourth floating. The crispy pork is made from cuts that are 70% lean and 30% fat, sliced into 5 cm lengths and 0.5 cm cubes.
Quanlin Flat Duck Egg is one of the main local specialties of Quanlin Town and was once presented as a tribute to the imperial court during the Qing Dynasty. It is mainly produced in areas such as Quanlin, Shifenquan, and Panpo Village. The eggs are made from wild duck eggs collected from the Si River and are processed using a special curing technique. The yolk is red in color, rich in oil, and has a strong aroma, giving off a taste reminiscent of fish and shrimp. The egg white is translucent, fragrant...
Also known as Zhe Inkstone, Lu Zhe Inkstone, or Zhagou Pottery Inkstone, it is one of the Four Famous Inkstones and is produced in Zhagou, an ancient town with over 5,000 years of pottery-making history. Originating in the Tang Dynasty and flourishing in the Northern Song Dynasty, it has been cherished and collected by masters throughout history. Emperor Qianlong of the Qing Dynasty once composed a poem for a Bell-Shaped Eastern Lu Zhe Inkstone in his collection: “Molded and carved, who made this noble guest upon the desk? A grand bell serves as the model, cast from pottery’s wheel…” The Lu Zhe Inkstone is also highly regarded in Japan, South Korea, Singapore, and Southeast Asia. Currently, the Lu Zhe Inkstone comes in over ten varieties and colors, including ink-black, soy-sauce red, gray, and floral patterns. It features a calm and resilient texture, a smoothness akin to jade, ink-retention properties akin to moisture, a resonant tone like metal or stone, a hand-touch that creates halo effects, ink-release as smooth as oil, water resistance, and brush-friendliness. In terms of quality, shape, color, and usability, it rivals the famous inkstones of the Tang and Song dynasties and surpasses similar domestic products, making it a true gem of the art world.
Yellow Ditch Drought Lotus Root features a delicate texture, snow-white color resembling jade, perfectly round nine holes, and a tender, attractive appearance. Its taste is crisp, sweet, and refreshing—crisper and sweeter than pears. It holds high medicinal value, leaving a soothing and invigorating aftertaste that is both sweet and refreshing. It is considered a premium dish for banquets and a top choice as a health supplement. …
Located at the southern foot of the Taiyi Mountain Range, Sishui County is known as the "Hometown of Peanuts in China." The peanuts produced here are natural and pollution-free, featuring uniform grain size, bright and pure color, plump seeds, high oil content yet not greasy. They are rich in oleic acid, vitamins, phospholipids, sugar, and protein, while also being free from heavy metals, with low impurity content, low...