Ningwu Fried Glutinous Cake is a specialty of Ningwu County in Xinzhou City, Shanxi Province. The surface of this fried cake is crispy, while the inside is soft and tender, sweet yet not greasy at all. It is a local delicacy of Ningwu and also makes for a delightful treat when serving guests during festivals and holidays. Most regions in Shanxi grow millet. When the husk is removed from millet by milling, it becomes yellow rice, which, when ground into flour, is called cake flour. This flour is used to make...
Ningwu dumplings are a specialty of Ningwu County in Xinzhou City, Shanxi Province. Locals call dumplings “biǎnshí” (flat food), and they are known for their thin wrappers, generous fillings, and plump, round shapes. In Ningwu County, dumplings are a beloved dish served at banquets, weddings, festive occasions, and to welcome guests. Speaking of dumplings, each region has its own unique style, characteristics, and flavors. The people of Ningwu refer to dumplings as…
Oatmeal Dumplings are a traditional food beloved by the people of Ningwu. The fillings vary, resulting in different flavors, but the inherent rich aroma of oat flour remains unchanged. They are made by kneading oat flour with freshly boiled hot water into a smooth dough that is shiny in the basin, on the surface, and on the hands—known as the "three-shine" dough. The dough is then hand-rolled into round, thin sheets about 7–8 cm in diameter, resembling dumpling wrappers...
Oatmeal Pushed Nests, also known as oatmeal Kaolao, is a traditional way of eating oatmeal. This dish is a staple home-cooked noodle dish for the people of Ningwu, where locals proudly say “The three treasures of Ningwu are oatmeal, yams, and thick coats.” Oatmeal Pushed Nests are simple to eat but not easy to make. The technique for making oatmeal nests is quite…
Millet — millet, a monocotyledonous plant of the Poaceae family, is an annual herbaceous crop that grows in northern regions. It is drought-resistant, with slender, pointed leaves and parallel leaf veins. The seeds, also called millet, are pale yellow. Once the husk is removed, they are commonly known as yellow rice. When yellow rice is ground into flour, it is called yellow rice flour, which is sticky and often used to make New Year cakes and brew liquor. In Yangyuan and Yu counties of Zhangjiakou, as well as in parts of Shanxi and Inner Mongolia...
A Shanxi specialty—scallion pancake is a distinctive snack from Shanxi Province and one of the staple foods loved by residents in both urban and rural areas of Ningwu. It's commonly served to guests along with fried eggs or other pan-fried flatbreads, and can be said to be made by nearly every household. When eaten, it has layers as thin as paper, a soft and tender texture, a beautiful golden color, and a crispy, fragrant taste that doesn't lose its authentic flavor. It can be enjoyed with various...
"Silky Threads," also known as "Coiled Thread Pancake," is a specialty snack from Ningwu County in Xinzhou Prefecture, Shanxi Province. With a long history, it was once a dessert served at high-end banquets. Celebrated for its crispiness, flakiness, and fragrance, it features a pale yellow hue, sweet taste, and a crumbly texture. When fresh, it's soft, sweet, and delightful; when dried, it becomes crispy and fragrant. Its shape resembles a coiled, ready-to-soar dragon—lift one strand and a whole nest of threads falls loose; nudge it, and it scatters into a pile; take a bite, and its flavor is unparalleled. It can be stored for one to two months without changes in color, taste, or texture. As living standards improved over time and wheat flour and flaxseed oil became staples in every household, "Silky Threads" gained popularity throughout the rural areas of the county, becoming a cherished dish for welcoming guests.
Huaibei Tun Township: Reed mats, mushrooms, Chinese medicinal herbs.…
Ningwu County: Chunjingwa Township: Yingpan Mushrooms. Damiao Township: Yingpan Mushrooms. Qianmalun Township: Yingpan Mushrooms. Huabeitun Township: Reed Mats, Mushrooms, and Traditional Chinese Medicinal Materials.…
Codonopsis pilosula is named after its origin in the Shangdang Basin of Shanxi. In the Xinzhou region, it is predominantly produced in Wutai County, hence it is called “Tai Codonopsis.” According to *Pharmacognosy*, wild Tai Codonopsis “is of exceptionally high quality and is considered a treasure among Codonopsis varieties.” Wutai County features numerous mountains and slopes, a cool climate, and extensive blackish-red sandy slopes with soil rich in humus, thus…
Taomu, or Mount Wutai mushrooms, are fungi that grow on the five peaks of Mount Wutai. They are known for their delicious flavor and high nutritional value, and are as renowned as the "Koumo" mushrooms produced in Zhangjiakou. There are two main varieties of Taomu: Xiangcao (Fragrant Herb) and Yinpan (Silver Plate). Xiangcao has a delicate and fragrant taste, while Yinpan is named for its large, white cap that resembles a silver platter. Taomu mushrooms have thick caps, sturdy stems, rounded stem bases, and an oily texture. Even when dried, they do not become tough...
Commonly known as "Tai Inkstone," it is also called Wenshan Stone Inkstone because the stone material is quarried from Wenshan. The stone used for Wutai Mountain Inkstones comes in four colors: black, green, red, and purple. Black as lacquer, green as leaves, red as cinnabar, and purple as liver — the colors are pure and aesthetically pleasing. The production of these inkstones began in the Ming Dynasty, with varieties including Duan Inkstone, Feng Inkstone, and Guo Inkstone. The stone patterns of Tai Inkstones resemble the frost-defying pine...
Taiwan ginseng mainly grows in the shady areas of the main peak of Mount Wutai and nearby hills of various sizes. It is considered a premium variety of codonopsis. The roots are short, thick, and stout, with tight skin and loose flesh, radial striations reaching the tip, heart-shaped cross-sections resembling chrysanthemums, potent medicinal properties, large individual roots, not dry, and a strong aromatic scent. As a commonly used medicinal herb, it contains components such as starch, saponins, and sugars. Taiwan ginseng has a sweet and mild taste…
“Oatmeal Kaolaolao” (pronounced kǎolǎo) is a type of noodle dish from the cold highland regions of Shanxi, especially Xinzhou. The term “kaolaolao” refers to a container woven from willow strips, shaped like a bucket, also known as a “bamboo basket.” “Kaolaolao” is a delicately made oatmeal-based noodle food. Because of its resemblance to a “bamboo basket,” it is commonly called “kaolaolao” among locals...
Sorghum Noodles in Fish Shape is a daily dish made from coarse grains by rural folks in the Xinzhou area, crafted with care. In recent years, some hotels and restaurants have embraced this local tradition, developing it into a distinctive treat for both domestic and international visitors. The noodles are made from ordinary sorghum, which is rinsed, boiled, drained, dried, ground into flour, mixed with boiling water, and then hand-rolled. Watching farmers in Xinzhou…
On the streets of Xinzhou, it’s common to hear vendors calling out to sell dried tofu, and without exception, they all claim it’s “Xizhang Dried Tofu.” However, very few are actually producing genuine Xizhang Dried Tofu—the majority are imitations. Located at the foot of Wufeng Mountain in Dongzhang Village, Xizhang Township, Xinfu District, Feng's Bean Products is a specialized bean product manufacturer...
Over the long course of folk tradition, Xinfu dough modeling has developed a complex production process and strict material requirements. The main ingredient is flour—premium high-quality flour must be used. During fermentation, it is appropriately cracked, and when kneading, raw flour is added in proportion to the fermented dough. The dough is then thoroughly mixed to achieve the right consistency, neither too soft nor too hard, ensuring that the steamed dough products neither crack nor...
Flavor: Salty and savory | Cooking method: Steamed with flour | Ingredients for making Steamed Pork in Xinzhou: Main ingredients: 2500g yellow-skinned potatoes, 750g pork (fat and lean); Side ingredients: 300g wheat flour; Seasonings: 50g flaxseed oil, 100g green onions, 50g ginger, 20g salt, 30g cooking wine | Method…
In Xinzhou City, there’s probably only one village that has become famous throughout the city and even renowned across the province for its local specialty—Sunjiawan. When you walk into Sunjiawan Village, you’ll see that in every street, alley, and courtyard of every household, there grows a tree species rarely seen across the city—toon trees. With a population of over 800, Sunjiawan Village is located in...
Xinzhou glutinous corn, a specialty of Xinzhou City, Shanxi Province, is a China Geographical Indication product. Xinzhou is located in the north-central part of Shanxi and was among the first regions in China to introduce and process glutinous corn. The area has a temperate semi-arid climate, with temperature and sunlight conditions that are highly suitable for the growth of sweet and glutinous corn. Additionally, Xinzhou experiences significant diurnal temperature variations, which lead to high sugar accumulation in the corn, resulting in a sweet, soft, and sticky texture with excellent quality. Xinzhou sweet and glutinous corn combines the characteristics of a cereal, vegetable, and fruit, making it highly favored and renowned nationwide.