Jar Kiln Sesame Cake: Made primarily from wheat flour, the dough is kneaded repeatedly after adding an appropriate amount of salt and alkali in proportion. It is then rolled out into large sheets, brushed evenly with oil paste, rolled up, and divided into flat dough pieces weighing about 100 grams each. These are pressed into round cakes by hand on a ceramic plate, coated with sesame seeds on one side, and then baked in a kiln. The baking process uses a low...
Chromium Porridge: Made from high-quality mung beans that are soaked in water and ground into a paste using a stone mill. Similar to traditional pancake-making methods, it is cooked into thin pancakes over low heat on a flat griddle. The pancakes can be cut into pieces and then fried, stir-fried, or sautéed, and are often used in soupy stews. It has a clean, delicious taste, helps cool the body and reduce internal heat in summer, and has been innovatively prepared in various restaurants, becoming a preserved local delicacy...
Fried cake: Made with yellow millet flour on the outside, stuffed with sweet red bean paste mixed with brown sugar and rose, and deep-fried in soybean oil. Once cooked, it turns golden yellow — crispy, soft, fragrant, and sweet — and is listed as one of the “Three Treasures of Lingyuan Snacks: baked cake, fried cake, and tofu pudding.”…
Lingyuan Hand-Pulled Noodles: Made from high-quality buckwheat flour, the dough is kneaded and rolled out on a board into sheets about 1.5 cm thick. Then, using a special noodle cutter, the dough is directly pulled and dropped into a boiling broth. Once cooked, it’s served topped with shredded meat sauce—delicious and affordable.…
Duijia originates from a type of "chazhi sesame seed cake." It is made by kneading dough with a specific ratio of oil and water, coating the outside with millet or broomcorn flour to create a flaky texture, and brushing it with butterfat. Before serving, it is briefly baked until golden. Filled with smoked meat, it has a crispy exterior and tender interior, delivering an exceptionally delicious flavor.…
The Qinglong River basin in the southern part of Lingyuan City is the largest provincial-level nature and ecological reserve in Liaoning Province. The area boasts abundant water and lush grass, making it highly suitable for crop growth. The Tazigou region within the reserve has a thousand-year history of scallion cultivation. Over the past 300 years, through the dedicated selective breeding by the hardworking farmers of Thirty-Jiazi—using parent plants for seed collection, wide ridging, …
Soybeans are peeled, ground into a paste using a stone mill, then heated and filtered to extract soy milk, which is boiled and poured into an insulated container. Layered plaster of Paris powder is slowly added and stirred evenly. After some time, it transforms into tofu pudding that is snowy white, tender, oily, and elastic. It is ladled into bowls where it trembles slightly, with slices so thin yet intact. It is then topped with a clear broth seasoned with chicken stock, diced meat, mushrooms, and...
Lingyuan City has 30,000 acres of jujube orchards, producing 6 million kilograms of fresh jujubes annually. The cultivation of Lingyuan jujubes has a long history and they grow widely in nature. In Wulanbai Town alone, there are over 1,000 jujube trees that are more than 100 years old, with the oldest being over 380 years. Lingyuan jujubes are mainly distributed in towns such as Wulanbai, Siguan Yingzi, Niuyingzi, and Sihe dang. …
Lingyuan can be called the "Kingdom of Fossils." Since the Mesozoic Era, the subduction of the Pacific Plate beneath the eastern part of China has resulted in a basin-and-range tectonic structure. Geographically, it is a low mountainous and hilly area, with sedimentary rock covering 98% of the region. The Mesozoic strata are extensively exposed here, harboring an extremely rich diversity of ancient biological fossils...
Lingyuan is located in western Liaoning, where the soil is slightly alkaline and rich in organic matter, making it a major production area for high-quality flat apricot kernels in Northeast China and even the whole country. Wulanbai Town in Lingyuan City has been recognized as the “No. 1 Flat Apricot Town in China” by the National Economic Forest Association. The hills of Lingyuan are covered with wild apricot trees, producing abundant apricot kernels. Apricot kernels are the seeds inside the apricot stones, and apricot kernels are what you get when you take the seed out of the kernel. The apricot kernel-based Lulu beverage is one of China’s most famous drinks, and Lingyuan is one of the main production areas for its key ingredients. If you want to try apricot kernel drink, there's Xijiayi Apricot Kernel Drink in Lingyuan City, which has a sizable market and is very popular among consumers. But among locals, the true favorite is apricot kernel porridge.
Lingyuan’s flower production began in the early 1980s and has developed over the past two decades. Currently, the city's total flower cultivation area reaches 70,000 mu, of which 50,000 mu are under facility cultivation, and 20,000 mu are for open-field cut flowers as well as breeding bulbs of Asian lilies and gladiolus. The varieties have expanded from the initial gladiolus and Asian lilies to more than ten series including Oriental lilies, tulips, roses, carnations, and gerberas, totaling over 100 varieties. The annual output of cut flowers is 510 million stems, and that of Asian lily and gladiolus bulbs is 240 million, with a total production value of 800 million yuan. Flower production has formed a coordinated development pattern involving greenhouses, cold frames, and open fields; cut flowers and bulbs; as well as storage and transportation, enabling year-round production and seasonal availability. There are 20,000 households engaged in flower production and trade in the city, involving nearly 30,000 people. This sector alone helps growers achieve an average income increase of over 24,000 yuan per household and over 13,000 yuan per capita. The city now has more than 500 flower brokers and has established over 150 sales outlets nationwide. Through a flower transport agreement with Air China Travel Agency, fresh-cut flowers can be delivered across the country on the same day via fast and convenient transport. Products are sold to major cities nationwide except Tibet, Qinghai, and Gansu, with some exports to Russia, Japan, the Middle East, and other regions. Lingyuan’s flower industry has become China’s largest breeding base for bulbous flower species such as gladiolus and Asian lilies, as well as the largest producer of bulbous cut flowers in northern China. It enjoys a prestigious reputation in China’s flower industry—“Yunnan in the south, Lingyuan in the north,” and “Flower Capital of the North.” In May 2012, it was awarded the title of “China’s No. 1 County (City) for Lilies” by the Bulb Flower Branch of the China Horticulture Society.
Made with yellow millet flour on the outside and filled with sweet red bean paste mixed with brown sugar and rose, then deep-fried in soybean oil. Once fried, it turns golden yellow—crispy, soft, fragrant, and sweet—and is ranked as one of the “Three Treasures of Lingyuan Snacks: sesame seed cake, fried cake, and tofu pudding.”...
Made by kneading glutinous rice flour with white sugar, lard, and water, then shaping and deep-frying until golden. Their round shape and sesame-coated surface give them the name "sesame balls."…
Dehydrated carrot granules are a new type of vegetable processed product that has gained popularity in both domestic and international markets in recent years. Made from fresh carrots, they are rich in vitamins, have a bright color, and offer a fresh taste, making them a completely natural green food. They are well received by a wide range of consumers.…
Dehydrated green flat beans are made from young green flat beans grown in pollution-free fields. The raw material specifications require that the beans be unswollen, green in color, free from mold or rot, and free from pests or diseases. They are processed using advanced production line equipment through hot-air drying, with no additives added. This makes them a purely natural green food, offering a refreshing taste and a distinctive aroma, …
Sticky bean buns. In Lingyuan, it’s customary after Laba Festival to grind grain with a large millstone, then wash the rice, press it into flour, and steam dry provisions. There’s a saying: “Kids, kids, don’t cry—after Laba, we’ll slaughter the pig.” But in truth, that’s still a long way off. Without preparing rice and flour, without steaming those bean buns, slaughtering the New Year’s pig usually isn’t even an option.
Rengxing greens. The name “Rengxing” conveys a sense of kindness and virtue, which gives you an idea of just how beloved this wild vegetable must be. Indeed, Rengxing greens typically grow in a wide range of environments, from tender spring sprouts to mature plants that can be foraged all the way through late autumn. In spring, the whole plant can be harvested because of its tenderness—it can be blanched in boiling water, then shocked in cold water, squeezed into tight balls, and served as a cold side dish dressed with seasonings...
Lamb’s quarters. That’s what the people of Lingyuan called it when it was still young. Once it grows up and ages, it can no longer be eaten, and its name changes to "zhābùrēng" (meaning “can’t be thrown away”). Mixed with cornmeal and kneaded evenly, lamb’s quarters make for very palatable lamb’s quarters pancakes. Even today, when food is plentiful, if someone suddenly makes lamb’s quarters flatbread, diners in restaurants will scramble to have a taste. At home, those trying something new love it, and if you take some to share with coworkers or neighbors, there isn’t a single person who won’t enjoy it. Mixing lamb’s quarters with grain flour to steam vegetable steamed buns or combining it with soybean flour to make small tofu both taste especially delicious. By summer, especially as autumn approaches, lamb’s quarters begin to age—their stems and branches become tough and dry. The term "zhābùrēng" is a local colloquialism, describing how the plant becomes loose and large, like a basket, and how its roots come loose from the ground and roll with the wind when blown. Its use then shifts to being firewood for farmers’ cooking. Back in the day, if a child brought out a lamb’s quarters pancake, other kids would definitely gather around asking for a share. Salty, fresh, and fragrant, it was more appetizing than plain grain pancakes. It had not a hint of bitterness, leaving a deep impression on the taste buds.
Clay Pot Sesame Cake: Made primarily with wheat flour, the dough is kneaded repeatedly after adding an appropriate amount of salt and alkaline agents in proportion. It is then rolled into large sheets, brushed evenly with pastry cream, rolled up, and divided into flat dough pieces weighing about 100 grams each. These are flattened into round cakes by hand on a ceramic plate, coated with sesame seeds on one side, and then baked in a clay pot oven. The baking process uses low heat...
The bowl trough is quite famous in Kazuo and highly favored by diners from all over, all eager to try it at least once. The method of making bowl trough involves soaking and grinding buckwheat kernels with water, gradually adding more water to form a paste, then filtering out the residue until the consistency is thick enough to cling to a spoon. The batter is then poured into bowls, steamed over high heat, cooled, and finally removed from the bowls — hence the name “trough.” Its color is light...