In the 11th century BC, Jia Shui County was established in Nan Ni Shui Village of what is now Niusi Township. The surrounding areas, including Wang Quan Mountain, Tao Yuan, and Nan Niusi, were abundant in walnut production. These walnuts were a prized tribute to the emperor, who took great interest in this delicacy. One day, while enjoying the walnuts and chatting, the conversation turned to the Buddha, Sakyamuni. The emperor then instructed his ministers to accompany local officials to…
Velvet Rice Creates a "Health Myth" – Velvet Rice is a new health-focused food innovation in Chinese cuisine. It is a patented high-nutrition product made from naturally sourced velvet antler of sika deer and the traditional tribute rice Qinzhou Yellow. Origin of Velvet Rice: The book “Dietary Herbal Health” once stated, “Use the flavor of food, the properties of herbs, the effects of velvet rice, …
Astragalus, known in ancient times as Huang Qi, is the most potent among herbs used to tonify qi, hence earning the title "Qi." The renowned Ming Dynasty physician Li Shizhen called it the "leader of tonic herbs." In terms of quality, those produced in Shanxi Province are considered superior and are referred to as "mian astragalus." The most famous of all comes from Qinzhou (now Qinxian County) in Shanxi, specially known as Mian Qi. The medicinal part of astragalus…
Qinxian Dry Flatbread is a local specialty snack from Qinxian County. It is made by kneading dough with lukewarm water, repeatedly shaping it on a cutting board, then using a rolling pin to press the dough into a bowl-like shape. A filling of sesame oil and seasonings is added in the center, forming a flatbread which is then baked over charcoal fire surrounded by a large iron ring. It can be eaten either hot or cold, and retains its crispiness and aroma for three to five months. For those who enjoy cooked meats and hot pastries, …
Qinzhou Tan Shan Huang millet is produced in Tan Shan Village, Qinxian County, Shanxi Province. Originally known as “Tan Shan Slope Climbing Coarse Grain Millet,” during the Qing Dynasty, Wu Wangdian, a native of Qinzhou who served as a high-ranking court official (“Ge Lao”), brought this “coarse grain millet” from his hometown to the imperial palace to present to Emperor Kangxi. He renamed the “coarse grain millet” as “Qinzhou Huang.” Since then, Tan Shan has become the origin of cultivation and dissemination for the tribute-grade “…”
A type of millet produced in Qinxian County, Shanxi Province (historically known as Qinzhou). This millet is of superior quality and unique character, with a sweet, fragrant, fluffy texture that is very delicious. Due to its high nutritional value, it is hailed as the "King of Millet." It is one of China's four famous varieties of millet. Qinxian Yellow Millet gained international acclaim when it was exhibited at the India International Fair in 1919...
The Li Hou Tiger In ancient times during the Spring and Autumn Period, what is now Changzhi in Shanxi Province was known as the ancient State of Li. Back then, there were many venomous insects, wolves, and leopards that frequently harmed local residents, especially children. Legend has it that a celestial being, witnessing this situation, presented the local people with a divine tiger, after which all harms ceased. Thus began the tradition of using cloth tigers to ward off evil. Placing a cloth tiger beside the bed of a young child can protect them from fright and ensure peaceful sleep. When a child celebrates their full moon, the maternal grandmother gives them a tiger hat, while the paternal aunt gives tiger shoes — all made from red fabric with the front adorned by a bold tiger head design. The tiger ears stand tall, with lines of gold, yellow, black, and white thread outlining the 'king' character on the forehead, along with tiger eyes, teeth, and whiskers, creating a lifelike appearance. It serves as a folk talisman to dispel evil and a treasure to safeguard the home, symbolizing the protection and healthy growth of infants. During the Song Dynasty, the Bazhi Kiln in Changzhi also produced tiger-shaped pillows, which are now classified as national first-class cultural relics. In 1998, a cloth tiger made by Gao Qiuying, a rural woman from Gutuo Village in Chengguan Town, Licheng County, was selected by philatelic experts, named the Li Hou Tiger, and subsequently turned into a stamp issued nationwide. Since then, the Li Hou Tiger has gained immense popularity across China, and the name “Li Hou” has become widely recognized. This small stamp caused quite a stir locally, with both residents and outsiders taking pride in owning a cloth tiger. This phenomenon caught the attention of relevant authorities, especially the Women’s Federation of Licheng County, who saw a business opportunity: with the local women’s tradition of paper-cutting and sewing, if organized and mobilized, these items could be produced in bulk and brought to market. Couldn’t the cloth tiger become a true brand? Seizing the opportunity presented by the nascent handicrafts base in Licheng, the county Women’s Federation adopted a “company + base + household” model to establish the Licheng Handicrafts Co., Ltd. The Licheng County Party Committee and County Government also positioned handicraft embroidery products, with the Li Hou Tiger at the forefront, as a key industry for the entire county, formulating specific development plans.
Jujubes: Known as one of the “Four Treasures” of Licheng. These jujubes are rich in nutrients and have high edible value. Fresh jujubes contain 1.2 grams of protein, 0.2 grams of fat, and 0.5 milligrams of iron per 100 grams. They also contain 380–600 milligrams of vitamin C per 100 grams—10 times more than citrus fruits and 70 to 100 times more than apples. Since ancient times, jujubes have been considered a valuable tonic. Besides being eaten fresh or dried, small jujubes can also be used to make wine, vinegar, and processed into preserved jujubes, wine-soaked jujubes, jujube paste, jujube wine, and jujube cakes. Licheng jujubes are also valued as an effective medicinal ingredient—moistening the heart and lungs, relieving coughs, nourishing the five internal organs, treating deficiency syndromes, and eliminating gastrointestinal discomfort. Jujubes contain various vitamins and substances that help treat high blood pressure—such as jujube kernel and anshen—with even more notable effects. The annual yield is around 500,000 jin, and they are bright-colored and free from insect damage.
Persimmons: Known as one of the “Four Treasures of Lizhou.” Lizhou County is an economic forestry base in Shanxi Province. The persimmon fruit is juicy and sweet, rich in beta-carotene, vitamins, glucose, and fructose. It contains more calcium, phosphorus, iron, and other minerals and vitamins than apples, pears, peaches, or apricots. The dried persimmons processed from Lizhou persimmons contain...
The donkey meat pancake is crispy yet tender, richly flavored, and leaves a memorable aftertaste. This dish has a history of over 100 years, made with refined flour, donkey fat, chopped scallions, salt and pepper mix, cured meat slices, and more.…
The eggs from Qinxian are large with red shells, have less yolk and more egg white, and are high in nutritional value.…
Dried flatbread is one of the famous snacks of Qinxian County. It is round in shape and hollow inside. Made with warm water and wheat flour, along with an appropriate amount of alkaline water, the dough is prepared to be neither too hard nor too soft. The filling is made by mixing prickly ash powder, salt, sesame oil, and flour. The dried flatbread is baked in a fire ring, leaving the surface neither burnt nor raw, resulting in a crispy and delicious taste. Nowadays, it is often served with cooked meat...
Three-Ingredient Noodles is an ancient local noodle dish from Changzhi City. It is made by mixing white wheat flour, soybean flour, and starch flour in a certain proportion. These noodles are tough, smooth, and won’t break even after prolonged cooking. Topped with savory gravy and a splash of vinegar, they deliver a delicious taste with a rich bean aroma. …
Qinzhou pumpkin seeds are large and plump (measuring 2.2 cm in length and 1.3 cm in width), with high oil content—truly deserving of the title “treasure.” Among the Three Treasures of Qinzhou—eggs, pumpkin seeds, and Wu Gelao—Qinzhou pumpkins are of superior quality. The flesh helps prevent and treat diabetes, while the seeds have thin skins, large kernels, a delicious flavor, and are famous both domestically and abroad. Nutritional value: Pumpkin seeds are rich in zinc…
Red Adzuki Beans
Tuenyiu was historically known as the “Land of Abundant Grain,” and today is famed as the “County of Vegetables.” Thanks to its fertile soil, abundant water, and large diurnal temperature variations, the area has ideal conditions for vegetable cultivation—especially solanaceous vegetables such as green peppers and chili peppers, which are particularly premium. Their characteristics include large, uniform size, bright color, thick flesh, no pollution, no pests, and easy storage. The chili peppers are slender with few seeds, offering a fragrant, spicy, numbing, and fresh taste. Currently, there is the Ya'er...
【Hezifan】is a common dinner dish in Qinxian’s local households. The main ingredients include millet or a small amount of corn grits. Seasonal ingredients are selected for the mix, such as legumes (large white beans, large green beans, soybeans), vegetables (sweet potato, potato, pumpkin, winter melon, fresh green beans, carrots, white radish, celery, dried green beans, pumpkin strips), and wild greens (…
【Guokui (baked flatbread), Pancakes】 Commonly found at individual food stalls in markets and at rural households. Depending on the ingredients used, various types are made, generally categorized into white flour guokui, sorghum flour pancakes, rice and flour pancakes, and mixed grain pancakes. Guokui is typically made with white flour, sorghum flour, or mixed grains. The flour is placed in a basin, stirred with water to form a paste,…
【Date Cake】To make date cake, take glutinous rice flour and place it in a wooden basin. Stir it with warm water until it forms a crumbly, lumpy texture. Wash large red dates thoroughly with clean water, then soak them in warm water to soften. Place the steamer over high heat, pour in clean water, and once it boils, cover with specialized steaming gauze. Spread a layer of glutinous rice grains about 6 cm thick, then wait for the steam to rise before adding another layer of glutinous rice flour. …
【Millet Congee】The millet used in millet congee is “Qinzhou Yellow Millet.” The grains are glossy and golden in color. To make millet congee, first remove any impurities from the millet and rinse it clean with water. Pour it into a pot of boiling water, covering the millet to a depth of about two fingers. Stir once with an iron spoon to prevent sticking, then adjust the heat—start with high heat to bring it to a boil, then simmer with...