Goji berries, known as “gǒu qǐ zǐ” in Chinese, are one of the most famous specialties of Ningxia and rank first among the region’s “Five Treasures.” For a long time, Ningxia goji berries have been renowned nationwide for their pure quality and abundant yield. Historical records indicate that goji berries have been cultivated in Ningxia for at least 500 years and were listed as a tribute fruit during the Hongzhi era of the Ming Dynasty. The "Zhongwei County Annals," compiled during the Qianlong period of the Qing Dynasty, states: “In the Ning’an area (now Zhongning County, Ningxia), households grow goji orchards, and the sweet goji used for medicine across the provinces all come from Ningxia.” People of the time even composed poems in praise: “In June, the goji orchards turn tree after tree red; Ning’an’s medicinal fruit reigns supreme in the world. A dou sells for a thousand coins at peak price, far surpassing fertile fields’ yearly early harvest.” The "Shuofang Daozhi" also records: “The goji from Ning’an Fort is of the finest quality.”
Produced by Yinchuan Wool Textile Mill in Ningxia. Made from premium local Tan sheep wool, it undergoes multiple refined processes including wool selection, washing, spinning, dyeing, weaving, and combing. A special embossing technique highlights the natural wave pattern of the raw material, pursuing an aesthetic of primal and natural beauty.…
The Hui people have a strong national character and fine tradition of being robust, brave, fond of exercise, and unafraid of 1. Since ancient times, wherever the Hui people have settled, there has generally been a culture of martial arts, with a strong emphasis on practicing combat skills. Every day, after morning prayers and evening meals, they would “gather in the courtyard to practice leg strikes and punches, wield spears and staves, refine their techniques, and compete with one another.”…
Rice Noodle Dumpling Soup is a specialty snack from Ningxia, also known as "Noodles Tugging Stones." The "noodles" here actually refer to cold noodles made from mung bean starch, which are formed into dense cakes. These noodle cakes are elastic and slightly translucent in the pot, and they won’t break even after prolonged boiling. The "stones" refer to the dumplings. The dish is made by cooking the cold noodles, dumplings, and ingredients such as wood ear fungus and daylily flowers...
Ximai Yellow Millet Fried Cake is primarily made of yellow cake, which is prepared by hulling broomcorn millet into yellow millet, then washing, grinding it into flour, and sifting it through a fine sieve to obtain extremely fine yellow millet flour. The flour is mixed with water and steamed quickly in a steamer. Once out of the pot, it is placed in a sturdy large ceramic basin, where it is vigorously kneaded—knead, knead, and knead again! This step gives the cake its chewy texture and requires considerable effort. Next comes shaping the cake: it is formed into various shapes, long or round. It can also be filled with red bean paste, sweet filling, or vegetable stuffing, before being finally deep-fried. The best oil to use is sesame oil (flaxseed oil), an iron wok is essential, and the frying temperature must be carefully controlled. And finally, it’s time to eat.
Ningxia has a long history of freshwater fish farming. The Yinchuan Plain features flat and open terrain, fertile land, crisscrossing canals, abundant water resources, ample sunshine, and rich heat—all contributing to superior natural conditions. The water bodies are lush with aquatic plants and rich in bait organisms, providing ideal conditions for aquaculture and fostering the growth and reproduction of Yinchuan carp...
Tan sheep fur is a specialty fur product from Ningxia. The Tan sheep get their name from the lush grassy riverbanks (known as “tan”) along the Yellow River in the Yinchuan Plain. Commonly referred to as “Ermao fur,” Tan sheep fur is made from the pelts of lambs slaughtered around 30 days after birth, and is carefully processed. The Ermao fur has fur about two inches long, with soft, white, and delicate tassels, fine texture, and wavy…
Hand-pulled Lamb and Beef is a traditional local delicacy of Ningxia, made using castrated sheep from the region’s “Tan Sheep.” The meat is lean, tender, easy to digest, virtually odorless, and rich in protein. The finished dish boasts appealing color, aroma, and flavor without being greasy. Preparation: Cut the castrated lamb into large chunks weighing about 1 kg (2 lbs), then blanch them in boiling water. Add Sichuan peppercorns, fennel seeds, star anise, cinnamon...
"Black Treasure" Fat Choy: Fat choy, homophonous with "prosperity" in Chinese, belongs botanically to the blue-green algae group, specifically a type of nostoc. It grows in arid and semi-arid regions, typically emerging after spring and summer rains. The fat choy from Ningxia features long, slender strands,...
“Bai Bao” Tan Sheepskin: Tan sheep fur is a specialty fur product of Ningxia. The name “Tan sheep” comes from the lush grassy riverbanks (known as “tan”) along the Yellow River in the Yinchuan Plain. Commonly referred to as “Ermao skin,” Tan sheep fur is made from the pelts of lambs slaughtered around 30 days after birth, which are then carefully processed...
Helan Stone, produced in the Helan Mountains, features a fine and dense texture, hard yet not brittle, naturally displaying deep purple and bean green hues. Some pieces also intricately contain structures such as jade belts, cloud patterns, eyebrow marks, silver threads, and stone eyes, forming natural designs resembling clouds, moons, water, and mountains. These elegant patterns, when crafted by skilled artisans, become exquisite stone inkstone artworks. By the late Qing Dynasty, there was a saying that “first Duan, then She, and third Helan.” Helan inkstones are simple and elegant in style, uniquely shaped, and possess remarkable qualities such as being waterproof, ink-friendly, non-damaging to brush tips, and able to keep residual ink fresh and odorless for days when covered. They have been highly favored by calligraphers throughout history and are recognized as premium inkstones.
Woven from the high-quality wool abundant in Ningxia, these carpets are vibrant in color, soft in texture, and elastic. The most famous varieties are the antique-style carpets and art carpets. Ningxia’s traditional 107-line antique carpets use premium wool as raw material, undergo special dyeing processes, are handmade, and then chemically washed. Their patterns and dye formulas are inspired by ancient Chinese…
Xixia Tribute Rice is one of the Five Treasures of Ningxia. With a long history, it boasts pure texture, snow-white translucence, smooth tenderness, and a sweet and refreshing taste. Steamed Xixia Tribute Rice fills the air with a fragrant aroma that is truly delightful. Moreover, this product is highly nutritious, rich in protein, and contains a variety of vitamins and trace elements, making its nutritional value significantly higher than that of ordinary rice…
【Cuisine】 Shandong cuisine 【Features】 Golden in color, the chicken is crispy, tender, flavorful, and bursting with aroma. 【Ingredients】 1000g chicken. 7.5g fine salt, 10g scallions, 5g cloves, 10g ginger, 5g star anise, 10g soy sauce, 30g sugar, 20g Shaoxing wine, 3g Sichuan peppercorn…
Rinse the astragalus root with warm water, place it in a clay pot, and add cold water. First bring it to a boil over high heat, then simmer over low heat. Cut the lamb neck along the joints, splitting it in half at the joint. Soak it in clean water for 30 minutes, then briefly blanch it in a soup pot. Remove and drain off excess water. Then combine the prepared astragalus broth with the lamb neck pieces in...
Also known as "Imperial Banquet Fish." Its body resembles that of a carp, but it has a slender shape and a pointed mouth, making it look like a pigeon—hence the name Pigeon Fish. Its flesh is tender, with few bones, and when steamed, it emits a rich aroma. It is highly nutritious, deliciously fresh, and has the effects of sobering up and relieving intoxication, as well as warming the body against the cold. Because the Pigeon Fish inhabits a limited water area and the Yellow River valley features fast currents and high waves, it is difficult to catch, which makes it even more...
Also known as Ningxia rice, it boasts abundant production and is renowned for its high quality. During the Qing Dynasty, it was listed as a tribute grain from the northern regions. When Emperor Kangxi visited Ningxia, he designated it as the main staple for banquets and referred to it as “Pearl Grain Rice.” Pearl rice features round grains, clean white color, glossy texture, fragrant aroma, and high levels of protein and fat, making it highly nutritious. Steamed rice made from this variety is snow-white and glossy, with each grain shining brightly...
Ningxia Tan sheep are one of China’s premium sheep breeds used for making fur garments, typically utilizing “Ermao fur.” Ermao fur is made from the pelts of about one-month-old Tan lambs, refined using chemical agents and advanced techniques. The wool is fine, soft, and light, as white as snow, and glossy like jade. The wool tufts naturally curl—some even forming up to nine curls, hence the name “Nine Curves.” When lightly shaken, it resembles swaying flower tassels or rippling water waves. Winter clothing for men and women made from Ermao fur is not only soft and warm but also elegant and stylish, offering excellent decorative appeal. The wool fibers of Tan sheep are long, uniform, and the downy wool is soft, fluffy, and elastic, making it a high-quality material for making blankets, shawls, scarves, sweaters, and more. Cashmere garments and jacquard blankets produced in Ningxia are renowned worldwide for their superior quality and unique style. (Yinchuan)
Ningxia Rice was once listed among tribute grains. When Emperor Kangxi visited Ningxia, he designated it as the staple food for banquets and praised it as “Shuofang Tribute Rice.” Not only is Ningxia Rice abundant in production, but it also boasts four outstanding qualities: “round grains, clean color, glossy texture, and fragrant taste,” with particularly high levels of protein and fat. The steamed rice made from it is as white as cream, with each grain crystal clear, …
Allium mongolicum is a specialty of northwestern China and one of the signature dishes of Ningxia. It grows in the high-altitude Gobi Desert and desert fringe areas. After being harvested and washed, a small amount of fine sand settles at the bottom of the basin. With a slightly spicy flavor, it is thus called "sand onion." Allium mongolicum can be used in a variety of delicious dishes and also has certain medicinal properties. When served cold and mixed, it tastes delicious and pairs well with meals or drinks.…