Niuyao Yao is made from finely milled wheat flour and shaped to resemble a cow’s kidney, hence the name “Niuyao Yao” (which translates roughly to “cow’s kidney pastry”). It has a delicious, fragrant taste—crispy on the outside and sweet on the inside—and is a tasty snack even suitable for seniors as old as 80. One of its notable features is its long shelf life; when stored in a jar, it can be kept for over two months without spoiling or losing flavor. Many domestic and international tourists…
This product is a five-spice-style grilled meat product. It is made from strictly inspected whole chicken, processed through marination, steaming, vacuum packaging, sterilization, and other techniques, and blended with precious Chinese medicinal herbs. The finished product features a golden color, perfect shape, tender texture, and a richly fragrant, delicious taste. It contains abundant essential amino acids required by the human body, making it a high-protein, low-...
Youyurou is one of Shanxi's most famous traditional signature dishes and has now become a renowned snack in Pingyao. It has been carefully prepared and passed down through generations of chefs. In February 1957, after evaluation by experts organized by the city’s food company, the version made by master chef Wu Wanku was rated as one of the Top Ten Dishes of Taiyuan. Later, renowned chefs such as Zhang Dianhua, 1, and Fang Mingsuo...
Introduction to Pingyao Sweet Potatoes The scientific name of the sweet potato is Ipomoea batatas, belonging to the Convolvulaceae family, the genus Ipomoea, species batatas, and it is an annual trailing herbaceous plant (in the north). In our county, sweet potato production generally uses seedbeds for sprouting and relies on vegetative propagation. Sweet potatoes are light-loving crops that thrive in warmth but are sensitive to cold, as well as being relatively drought-resistant. Typically, in normal years, the yield per mu averages 2,000 kilograms, with a maximum of up to 4,000 kilograms. Across Pingyao County, except for Mengshan Township — where the climate is too cold and elevations exceed 1,000 meters, making it unsuitable for cultivation — all 13 townships grow sweet potatoes to varying degrees. The main planting areas are concentrated in Xiangle, Ninggu, Dujiacun, Zhongdu, Duan Village, Buyi, Hongshan, and Nanzheng townships, with a perennial planting area of around 15,000 mu and a total yield of approximately 30 million kilograms. The varieties are mostly local, farmer-retained seeds, with about one-fifth sold (as roasted sweet potatoes). Product quality is highest in the sandy loam soil of hilly or semi-hilly regions, primarily in Duan Village Township.
“Miniature Theatrical Scenes in Gauze Cabinets,” also known simply as “Gauze Cabinets,” are a form of sculptural art rich in cultural significance. They are based on traditional Chinese opera themes. Each piece features a small wooden cabinet housing opera characters crafted from a mixture of straw-clay and gold-lacquered rice paper. One cabinet represents one play, and one play depicts one scene—like a miniature stage. The gold-lacquered rice paper used is highly durable...
Changshengyuan Yellow Rice Wine is a specialty of Pingyao County, Jinzhong City, Shanxi Province. Known as “Changshengyuan” yellow rice wine, it is made from yellow glutinous rice produced in Pingyao, hence it is also called “glutinous rice wine.” It boasts a rich and mellow aroma, has a mild taste suitable for all ages, and serves not only as an ideal seasoning in cooking but also offers health benefits such as promoting blood circulation, removing blood stasis, and nourishing blood. When it comes to yellow rice wine,…
Yam dumplings are one of the most common foods in the daily diet of locals in Pingyao. The so-called yam actually refers to what people usually call potatoes or potatoes, which locals in Pingyao refer to as "yam." The method for making yam dumplings is very simple: wash the potatoes, grate them using a special grater, then mix in flour (…
【Ingredients】Ten jin of wheat flour 【Other ingredients】Two jin of oil, three liang of salt, a small amount of baking soda 【Method】Take three liang from the ten jin of flour, mix with salt and oil to make a thin crisp paste. Then prepare 1.7 jin of leavened dough. Knead the remaining dough with lukewarm water until slightly firm, then mix in the leavened dough and blend well. Sprinkle in baking soda and knead evenly. Roll it into a long strip, divide into 25 pieces. Each...
【Ingredients】One jin (approx. 500g) of wheat flour (makes ten pieces) 【Extras】Half a jin (approx. 250g) of pumpkin, a small amount of flour seasoning, salt, chopped scallions, half a liang (approx. 25g) of oil 【Method】Grate the pumpkin into shreds, mix with the flour (make the dough slightly soft), then blend in the extras. Heat the griddle, drizzle a little oil, scoop the dough onto the griddle with a small spoon, spread it out (into a round shape), and cook until both sides are golden brown...
World Cultural Heritage site and renowned historical and cultural city—Pingyao Ancient City—is located just twenty kilometers south of a secluded valley known as Guozigou. Here, springs babble, streams run clear, forests thrive, grass flourishes, and fruit trees fill the air with fragrance. The valley is home to a variety of wild fruits, among which the bing fruit has the longest history and finest quality. Since its artificial cultivation during the Chenghua era of the Ming Dynasty...
Cao Family Smoked Pork Elbow from Pingyao is as renowned a traditional delicacy as Pingyao Beef. Once selected for the imperial court, it has earned fame across Shanxi, renown throughout China, and its fragrance has wafted to all corners of the land. In meat processing, smoking is a unique and traditional production method that utilizes the hot smoke generated from burning medicinal herbs and sawdust to appropriately dry the meat and infuse it with...
Chinese yam, also known as Huai yam, is a perennial twining herbaceous plant. The pure white Chinese yam product is a highly nutritious food. Once processed, it becomes a health supplement that strengthens the spleen, nourishes the stomach, and benefits qi. Foreigners call Chinese yam “the ginseng of China.” Moreover, it can serve functions that ginseng cannot. …
Steamed flatbread is a specialty of Pingyao County in Jinzhong, Shanxi. [Ingredients] Ten jin of wheat flour (makes 50 pieces) [Seasonings] One jin of oil, three liang of salt, half liang of alkaline agent [Method] First take two jin of flour from the ten jin to ferment, then take three liang of flour and mix it with salt and oil to form a paste. The remaining flour...
Shanxi noodles are famous throughout China. "One type of flour, a hundred ways to make it; one type of flour, a hundred ways to eat it—365 days a year, never the same dish twice." This saying refers to how Shanxi people can create a rich variety of noodle dishes using just simple flour, even managing to serve a different main dish every day of the year without repetition. In the hands of Shanxi locals, a small lump of dough...
Corn is recognized worldwide as the "golden crop," ranking first among cereal grains in fat, phosphorus, and vitamin B2 content. Cornmeal contains linoleic acid and vitamin E, which can lower cholesterol levels in the body, thereby reducing the occurrence of arteriosclerosis. Cornmeal is also rich in calcium and iron, helping to prevent high blood pressure and coronary heart disease...
Cat’s Ears is a traditional noodle dish from Shanxi, named for its resemblance to cat ears. These noodles are chewy and smooth on the palate, easy to make, and versatile with various types of flour and toppings, making them especially popular among locals in Pingyao. The method for making Cat’s Ears is simple: pour the flour into a basin, add water and knead (water temperature: warm in winter, cool in summer) to form a crumbly mixture…
During the Chinese New Year or festive occasions in Pingyao, every household prepares a unique meat dish called “He Wan Zi.” He Wan Zi refers to earthenware bowls specially used for serving meat. These bowls are fired without glaze and are slightly shallower than regular bowls. Pork fat and pork belly chunks are first boiled in a pot, then taken out and simmered with yellow wine before being removed again. The meat is then cut into various shapes—each...
Noodles are one of the four staple noodle dishes in Shanxi and are commonly served to guests by locals. In everyday Pingyao speech, noodles are referred to as "la tiao" (拉条). The process of making these noodles involves stretching and pulling the dough — symbolizing connection and continuity. Relatives, especially sons-in-law visiting their in-laws' home or during birthdays, are usually treated to these noodles. When a couple is getting to know each other, and the man visits the woman’s family for the first time, …
【Ingredients】 One jin of glutinous rice, three liang of red beans (kidney beans) 【Condiments】 Six liang of brown sugar, a little osmanthus jam 【Method】 Soak the glutinous rice overnight, rinse it twice with water, then grind it into fine flour. Cook the red beans until soft, mash them with a wooden spoon in a sieve, then wrap them in a cloth and rinse before frying lightly. Mix the brown sugar and osmanthus jam to make the filling, then knead the cake flour with warm water into a dough. Divide the dough into small portions, shape them into wrappers, fill with the filling, seal well, and deep-fry until golden.
【Ingredients】 One jin (approx. 500g) of wheat flour (makes ten pieces) 【Accompaniments】 Half a jin (approx. 250g) of pumpkin, a small amount of flour seasoning, salt, chopped scallions, and half a liang (approx. 25g) of oil 【Method】 Grate the pumpkin into shreds, mix with the flour (make the dough soft), then combine evenly with the accompaniments. When the griddle is hot, drizzle a little oil, scoop the dough onto the griddle with a small spoon, …