Preparation: Select high-quality wheat flour and blend it with nutritious beef tallow, mutton tallow, and rapeseed oil. The seasonings for fried rice tea include star anise, cinnamon, ginger, fennel, and Sichuan peppercorns. The traditional method of making Sanyou fried rice tea involves mixing oil and flour in the proper ratio, heating the oil in a pan until it melts, and then heating it to about 30–40% of its maximum temperature. Add the flour in proportion, then use
A local specialty snack from Bin County. The preparation involves stir-frying flour with fragrant oil until it turns golden-yellow, grinding spices into fine powder, soaking and peeling almonds and then halving them, and stir-frying sesame seeds until golden-yellow. In a pot, water is brought to a boil with the spice powder and salt, then the fried flour mixture is added to create a thin paste, followed by the almond halves and sesame seeds to complete the dish. Start your day with a bowl of...
Ingredients: rehydrated sea cucumber, cooked ham, eggs, tea leaves, patchouli, fennel, ginger, scallions, sesame oil crisps, flour, cooked lard, rapeseed oil, walnuts, salt, and five-spice seasoning to taste. Preparation Method: 1. Rinse the patchouli and fennel with clean water, place them in an earthenware pot together with the tea leaves, and simmer over a stove. Peel and rinse the ginger, then pound it slightly before adding it to the pot along with the salt.
Shaanxi Fu tea originates from Jingyang County in Xianyang City, Shaanxi Province, and boasts a history of nearly a thousand years. It flourished during the Song Dynasty and reached its peak in the Ming, Qing, and Republican periods. The raw material comes from dark-haired tea produced in the Jingyang area of Shaanxi. The tea leaves are tightly compressed, with a dark brown and glossy appearance, abundant golden flowers, a rich fungal aroma, and an orange-red, translucent liquor with a mellow and long-lasting taste. It is suitable for people living in high-altitude and cold regions as well as those with high-fat diets. Especially for nomadic ethnic groups residing in desolate areas such as deserts, Gobi, and plateaus, where their staple foods are beef, mutton, and cheese and fresh vegetables and fruits are scarce, Fu tea plays an important role. Hence, in northwestern China, there is a saying: “A day without tea brings stagnation, three days without tea brings pain,” and “Better go a day without food than a day without tea.”
On the streets of Yao County, there are many shops and stalls selling youcha soaked bread. This youcha is not the sesame-almond type, but rather a kind made by stir-frying livestock fat and flour. It has a long history — it’s known to have been sold as far back as the Qing Dynasty, and remains popular to this day, beloved by the general public. The preparation of this youcha typically involves melting refined beef or mutton fat mixed with a small amount of lard and vegetable oil in a pot. Flour is then added and continuously stirred with a spatula until the mixture turns into a yellow, paste-like consistency, indicating it is cooked. It is then scooped into basins or bowls, where it cools and solidifies into blocks for later use. The typical ingredient ratio is one pound of fat to one and a half or two pounds of flour. When serving, the vendor places a large sand pot over a stove, chops the youcha into pieces, and puts it into boiling water. Salt is added and stirred with a spoon to create a smooth, porridge-like youcha. When customers arrive, they are given an old-style bowl. They break their choice of bread (such as guokui, baked flatbread, or steamed bun) into small pieces in the pot and hand it to the vendor. The vendor then ladles hot youcha over the bread two or three times until it is thoroughly soaked. Next, the bowl is filled with youcha, sprinkled with a little chopped scallion and ginger, and served to the customer. It tastes rich and delicious, with a well-balanced saltiness, oily yet not greasy, and is very filling. Additionally, if you wish to have an egg added to your youcha, just let the vendor know whether you’d prefer it poached (荷包的, “pouched”) or scrambled (打碎的, “broken up”), and shortly afterward, the vendor will prepare it to your liking in the pot. The flavor becomes especially fresh and appetizing. This youcha not only boasts a rich and pleasant taste, but is also highly nutritious, offering tonic benefits to the body. Because it is simple to make, many households in Yao County customarily prepare some during the winter. Early in the morning, depending on the number of people, a few bowls are cooked on the stove, and bread is soaked in it for a convenient and nourishing breakfast. This is particularly beneficial for families with elderly members or patients, helping to build up strength and promote health. (Yangling)
Jingbian Buckwheat Tea—2015 National Famous, Special, and High-Quality New Agricultural Product. Buckwheat tea contains various trace elements needed by the human body, such as calcium, phosphorus, iron, magnesium, selenium, and amino acids. According to "Compendium of Materia Medica," "Buckwheat has a bitter, neutral, and cold nature, and is beneficial for boosting vitality, restoring energy, improving hearing and vision, regulating qi, relaxing the intestines, and strengthening the stomach." Long-term consumption...
Wuqi Sea Buckthorn Tea is a specialty of Wuqi County, Yan'an City, Shaanxi Province. The "Shenji" brand Sea Buckthorn Tea from Wuqi won the Jizi Award at the Yangling Agricultural Hi-Tech Fair, and in 2006, it obtained both the "National Organic Product Certification" and ISO9001-2008 International Quality Management System Certification. The main ingredients of the "Shenji" brand Sea Buckthorn Tea come from...
Shaanxi Snack Craftsmanship: Stewing, Boiling, Blanching, Braising, and Simmering Method Cracked Wheat Tea Ingredients: 6,500g fine wheat flour, 1,000g cooked mutton fat (or vegetable oil), 50g seasoning powder, 150g fine salt. Features of Cracked Wheat Tea: Crispy, fragrant, and delicious—it’s a famous local snack in Xi’an. Learn how to make cracked wheat tea...
Shaanxi green tea is collectively referred to as "Shaanqing." It has a long history of cultivation and is mainly produced in over ten counties and districts in southern Shaanxi, including Ziyang, Ankang, Langao, Pingli, and Xixiang. This area is one of the country’s major tea-producing regions. Shaanqing is made from freshly picked tender leaves through processes such as fixing, rolling, roasting, and sieving…
Tubular Oil Tea is a Shaanxi snack. Mix flour and blended flour with cold water to form a thick paste, then slowly pour it into a pot of boiling water while stirring. Add almonds, sesame seeds, soy sauce, salt, pepper, monosodium glutamate, and other seasonings. Cook over low heat while continuously stirring for about twenty minutes until it turns a soy-sauce yellow color, indicating it's done. Then pour it into a thermos bottle, ready to be served anytime.
Fried Oil Tea Noodles is a traditional Han Chinese delicacy in northwestern China, known as "stir-fried scorched crumbs" in the south. Here, it is stir-fried with beef tallow and mixed with peanuts, sesame seeds, walnuts, and the like, filling the air with an enticing aroma and offering a unique flavor. The oil tea sold at the shop features hot fruits floating in the pot, and when served in a bowl alongside deep-fried twisted dough sticks, it tastes absolutely delicious. It has a very strong Western...
Buckwheat tea is not traditional tea in the conventional sense. It is made from ground bitter buckwheat grains. Despite the name, it’s not bitter at all. When brewed with boiling water, it gives off a nutty, wheat-like aroma. Moreover, the residue left from the tea is edible, rich in dietary fiber and protein—eating it enhances its benefits. The more people learn about it...
Buckwheat tea is carefully crafted from black buckwheat using traditional techniques combined with modern science and technology. It boasts high nutritional value, with raw materials sourced from plateaus in pristine environments. Rich in vitamin P (rutin), selenium, high-quality protein, minerals, dietary fiber, vitamins, and 18 kinds of
More than 200 years ago, tea trees were already growing along the stream in Madigou Village, Yangba Township, Taiping, Kang County. In 1958, Kang County introduced 25 kilograms of tea seeds from Hunan, which were successfully trial-planted in the Shangba Nursery in Yangba. In 1964, after the Gansu Provincial Department of Agriculture and Animal Husbandry allocated tea seeds sourced from Anhui, Hunan, and Jiangxi to Kang County, an additional 300 acres were successfully planted in areas such as Shangba and Longshen Valley in Yangba, as well as Taiping and Sanhe. To this day, the tea industry in Kang County has over 40 years of development history.
“Longnan Green Tea” is produced in a high-altitude tea region in northern China. The production area is far from urban centers, nestled among deep mountains and valleys with dense forests, notable biodiversity, and a clean, unpolluted environment. The tea is mainly cultivated from small to medium leaf variety groups, harvested in fewer rounds, resulting in superior quality. The Longnan Green Tea region is located in Wen County, Longnan City.
Fried Flour Tea is available in various districts and counties across the city, with different preparation methods, but the most distinctive version comes from northern Kang County. It is made by boiling water with roasted white flour, seasoned with mint, patchouli, and other spices, and then mixed with Dàyè green tea—a specialty of Kang County. The tea is served in a bowl and further topped with roasted walnut flour, diced eggs, diced tofu, and diced potatoes. It is sometimes called the “Three-Tier Tower” or the “Five-Tier Tower.” In Cheng County, it is served with soaked and boiled twist dough (sanzi). It has a rich aroma, a pleasant taste, and is considered nourishing when consumed regularly. It has now entered the food market and is quite popular.
Tibetan milk tea, a specialty of Lintan: There is a saying in Tibetan areas: “Better go without food for three days than without tea for a day.” As Tibetan people often consume acidic foods such as meat and tsampa, and lack vegetables and fruits, their bodies tend to be deficient in alkaline substances. Drinking milk tea regularly helps maintain the body’s acid-base balance. There are many ways to prepare milk tea in Tibetan regions, but the most common method is...
Also known as oil tea, it involves stir-frying flour in lard or rapeseed oil until golden, then sprinkling it evenly into cold water and bringing it to a boil. It is often seasoned generously with chopped scallions and eggs, or enhanced with walnut kernels and almonds. Usually, clear tea is also added. …
Sautéed Pot Tea is made by first adding a small amount of cooking oil to a pot. Once the oil is heated, tea leaves and scallion segments are added and stir-fried for a while, then water is poured in and brought to a boil, resulting in a delicious brew...
Jar Tea Local farmers generally have the habit of drinking tea, with a strong preference for jar tea. They use small clay jars that hold two to three taels of water, fill them with Fu brick tea, add water, and boil it. Locally, this is called “pressing the tea.” Before starting their labor, farmers drink two or three jars of tea, which keeps them from feeling thirsty or tired throughout the day and ensures they stay energetic. It is nearly as important as food—almost indispensable. As the saying goes: “The first cup is earth, the second is tea, and the third is simply the best.” Salt is usually added in small amounts to the pressed tea.