Heze dough modeling, commonly known as dough figurine crafting, primarily uses wheat flour and glutinous rice flour as its main ingredients. These are mixed with an appropriate amount of color pigments and water to create doughs of various colors. After steaming in a pot, the dough is treated with preservatives, insect repellents, and anti-drying agents. Using simple tools such as knives, scissors, and hairpins, along with unique craftsmanship, artisans shape it into figures of people, birds, animals, fish, insects, flowers, …
Lu Brocade is the abbreviated term for traditional handwoven brocade from southwestern Shandong. It is a unique, all-cotton, hand-woven jacquard textile from Shandong, boasting a long weaving history, intricate craftsmanship, and vibrant artistic patterns. The weaving technique of Lu Brocade was included in the first batch of Shandong Provincial Intangible Cultural Heritage in 2006, and in 2008, it was recognized as part of the National Intangible Cultural Heritage list by the State Council...
Willow weaving is one of Heze’s key export products and a flagship item. Heze is rich in white willow twigs, which are soft in texture, naturally white, and glossy. These are used to weave baskets, storage bins, trays, hampers, baskets, jars, and cabinets that are both practical and attractive. Currently, the products are mainly exported to Southeast Asia as well as Japan, the United States, Italy, Germany, France, Sweden, Nor…
Heze Peony Seed Oil is produced in 19 towns and subdistricts under the jurisdiction of Mudan District, Heze City, Shandong Province, including Dongcheng Subdistrict, Xicheng Subdistrict, Nancheng Subdistrict, Beicheng Subdistrict, Mudan Subdistrict, Helou Subdistrict, Shatu Town, Wudian Town, Wanghaotun Town, Huanggeng Town, Dushi Town, Gaizhuang Town, Xiaoliu Town, Licun Town, Malinggang Town, Anxing Town, Dahuangji Town, …
Chengwu pickled large heads are made from locally grown vegetables using traditional curing techniques. This dish originated during the Qing Dynasty’s Qianlong era and has been refined over more than ten generations of craftsmanship. The process involves initial pickling followed by fermentation in soy sauce, resulting in a brownish-red, translucent product that combines aromatic, salty, and sweet flavors in perfect harmony. With a well-balanced taste, lingering fragrance, crisp texture, and unique flavor profile, Chengwu pickled large heads are a distinctive delicacy. Chengwu pickled large heads are a...
White Crispy Chicken is a signature dish unique to the county. It is an indispensable delicacy at formal banquets, especially when entertaining distinguished guests. The ability to prepare this dish is also considered one of the key benchmarks of a chef’s skill. Legend has it that the dish was first created in the early Qing Dynasty and, after more than 300 years of refinement by over ten generations, has now reached a standardized form. The finished dish...
It was first created in 1807 (the 12th year of the Jiaqing reign during the Qing Dynasty), founded by Xu Zhuli, Cao Xisheng, and Zhu Keqin. Initially, the three of them partnered to open a lamb soup restaurant called “Sanyi Tang,” which enjoyed considerable business success. Later, the Xu, Cao, and Zhu families each went their separate ways. The Xu family’s superior techniques and careful ingredient selection led to their version becoming the authentic standard for Chengwu lamb soup...
Old chicken soup wontons are a traditional delicacy in Heze. Yinshengyuan’s version is renowned far and wide for its distinctive broth and unique presentation. The broth is made by simmering free-range chickens raised locally for years over a low flame for an extended period, then seasoned with cilantro, shredded chicken, wood ear mushrooms, dried shrimp, and other ingredients. The wonton wrappers are as thin as cicada wings, …
“Xiao Long Bao” is a traditional and popular snack in Heze. Its preparation involves meticulous craftsmanship, primarily using steamed dough and fresh pork as the main ingredients, along with dozens of seasonings to create a refined taste. The finished “Xiao Long Bao” is crystal clear, soft yet not sticky, fragrant but not greasy—delicious no matter how many times you eat it. Yinshengyuan’s “Xiao Long Bao” in Heze combines traditional techniques with over a decade…
Luxi fighting cocks, anciently known as "Huanji" and commonly called "biting chickens," are a unique and precious ornamental breed in China. They are striking in appearance, resembling ostriches in build. With a robust physique, well-developed muscles, and agile movements, they are naturally combative. During fights, they use biting, clawing, and wing strikes, exhibiting an indomitable spirit. Their loud calls also give them distinctive character. Historical records indicate...
Roast Lamb of Datianji enjoys great fame throughout the county and beyond. A local folk rhyme goes: “Its fragrance drifts ten miles away; you’re full but still crave more; if you haven’t tasted roast lamb, you haven’t really been to Datianji.” Located at the junction of Chengwu, Juye, and Jinxiang counties, Datianji was quite prosperous during the Qing Dynasty’s Qianlong era, boasting several lamb vendors. In fierce competition, they continuously refined their techniques and improved quality...
Chengwu Kidney Beans are a specialty of Baifutu Town, Chengwu County, Heze City, Shandong Province. The "Cuibo" brand kidney beans from Baifutu Town have been certified as pollution-free agricultural products by the National Agricultural Products Quality and Safety Center of the Ministry of Agriculture. Baifutu Town is located 20 kilometers east of Chengwu County and lies at the junction of three counties (Chengwu, Shanxian, and Jinxiang) in three provinces (Jiangsu, Shandong, and Henan). It is...
Engraved porcelain is an elegant and distinctive form of arts and crafts that originated in the imperial court during the Kangxi reign of the Qing Dynasty. In the Qing era, appreciating and critiquing porcelain over drinks and meals became a refined pastime among court officials and nobility, who often inscribed poems or comments on the porcelain. To preserve these inscriptions permanently, they commissioned artisans to carve them onto the porcelain, giving rise to the art of engraved porcelain. Engraved...
Chengwu Garlic Chengwu County Tianhong Garlic Association 11041876 Garlic…
Country Goose —— Legend has it that during the Hongzhi era of the Ming Dynasty, a farmer surnamed Zhang in Chengwu County, Shandong Province, through his meticulous and unique breeding methods, developed a goose unlike any other.
Braised Oatmeal Fish Noodles, commonly known as "Braised Geda." It is a distinctive local delicacy from Chengwu County. There’s a local saying: “Whoever tries it praises it and wants to eat more even after being full,” which refers to people’s experience after eating this dish. Making truly delicious and satisfying Braised Oatmeal Fish Noodles is no easy feat. In addition to preparing the base (yam, vegetables, …
Bai Futu Town is rich in agricultural products such as pollution-free greenhouse kidney beans, garlic, corn, cotton, and watermelons, all of which are of high quality and low price, with abundant supply. The town also has cheap and ample labor resources, making it convenient and reliable for enterprises to hire workers, who demonstrate good work efficiency. There is an abundant supply of water and electricity, as well as plentiful land resources, giving the area very distinct resource advantages. …
Chengwu Winter Jujube — also known as Winter Jujube. It is distributed in areas such as Chengwu, Heze, and Cao County in Shandong Province. The quantity is limited, mostly found in scattered household plantings, and its historical origins are unclear. …
Also known as Ox Attracting Wealth, this is a traditional handmade pastry. It is made by mixing white and red glutinous rice flour, with a filling of white and brown sugar stirred into the rice flour mixture. The center is white, while the edges are red (made by kneading in some brown sugar). The dough must contain sweeteners. Once made, it is pan-fried in oil at 70 degrees Celsius, resulting in a pastry with red edges and a white sweet center...
Spicy hot pot skewers are a street food specialty in Nanchang. Their setup resembles the city’s fried snack stalls, but the cooking method is different. A large pot is placed over a stove, filled with an assortment of skewered ingredients such as chicken offal, beef offal, small intestines, large intestines, along with various fish balls, meatballs, rice flour balls, dried tofu, and more. The pot is filled with boiling broth, and then...