These crispy dough rings from Gangu are golden in color, delightfully crisp and flaky, rich yet not greasy, and have a long shelf life. Legend has it that the crispy dough ring was first created by a chef surnamed Li from Jiangjiazhuang Village in Daxiangshan Town during the Qing Dynasty. Wang Mingjiu was a renowned chef in Fuguiang (now Gangu) in the late Qing Dynasty, famous for making southern-style pastries and crispy dough rings. The pastries and rings he made...
Gangu’s specialty handicraft hemp shoes are woven purely from hemp. In the past, they were a form of household handicraft sideline work done by rural women. In recent years, Huaxi Handicraft Hemp Shoe Factory in Gangu County has developed traditional hemp shoes into a series of industrialized products, achieving both significant social and economic benefits. The products have entered markets in Europe, America, and Japan. Due to their...
Kidney beans are a popular everyday vegetable that can be boiled, stir-fried, served cold, or processed through drying and quick-freezing. They are tender, delicious, and rich in color, aroma, taste, and nutrition, making them a high-quality vegetable with huge market demand. The Gangu kidney bean production base is located in the southern mountainous hinterland, where the air is fresh and the soil is fertile…
Jiangshui noodles are also known as "sour rice." The "Lüshi Chunqiu" records: "King Wen loved pickled calamus and sour vegetables. When Confucius heard of this, he tried them, wrinkled his nose, and ate them for three years before he could finally enjoy them." This shows that pickled vegetables were consumed as early as the time of King Wen of Zhou. During the Song and Jin dynasties, there was a famous traditional Chinese medicine prescription called "Jiangshui Powder." Li Shizhen's "Compendium of Materia Medica" describes jiangshui as having the effects of “...
Tianshui Mashishi is made by kneading wheat flour into a soft dough. Small pieces are pinched off one at a time, rolled into thin sheets with the thumb, and then coiled into small spiral shapes resembling little sea snails. These are boiled in hot water, scooped into a bowl, topped with minced meat sauce, and seasoned before serving. It is known for being flavorful, smooth, and easy to digest. It can also be prepared as stir-fried Mashishi or stewed Mashishi, among other variations.…
The leek cultivation area in Wushan County expanded from 3,600 mu in 1978 to 80,000 mu by 2005, including 60,000 mu under plastic greenhouses and 20,000 mu grown in open fields. The planting regions grew from the original six towns in the Wei River basin to 12 towns across 203 villages in all five river basins of the county. The annual total output reached 147 million kilograms, with a total...
Gangu County is one of the five key counties in the province for the production and sales of white-strip Codonopsis, as well as one of the three major distribution hubs for bulk medicinal herbs such as Codonopsis, Angelica sinensis, red astragalus, and yellow astragalus. The natural conditions, including climate and soil, are particularly suitable for cultivating Codonopsis. The locally produced Codonopsis is of superior quality, characterized by its white skin, high starch content, and fine fiber. It has been ranked among the best varieties of Codonopsis in China...
Gan Gu Line Chili: Also known as Xiaoshu Chili. It features a bright red color, intense spiciness, thick flesh, heavy texture, high oil content, and a high fat level. It dries easily and stores well for long periods. Cultivation began in the Qing Dynasty, and the 1688 book "Flower Mirror" records: “Clustered chili plants with white flowers bear fruits resembling bald brush tips, with a spicy taste and red color—quite an impressive sight—and can be grown from seeds.”…
Gangu roses are among the most diverse, widely cultivated, and influential varieties of flowers grown in Gangu. Historical records suggest that Gangu roses first appeared during the Han Dynasty, with multiple varieties already documented in the Qing Dynasty. By 1983, there were as many as 485 varieties of Gangu roses, including over eighty rare types. A large-scale commercial model led by the Experimental Rose Garden and the Emerging Rose Garden had begun to take shape. Gangu roses are sold across many parts of China and enjoy a far-reaching reputation, having won numerous national awards. In May 1999, Gangu roses claimed 14 accolades—including gold, silver, and bronze—at the Kunming International Horticultural Exposition.
Gangu, anciently known as Ji, was established as a county in 688 BC (the 10th year of Duke Wu of Qin), boasting a history of 2,680 years to date. It is recognized as the birthplace of China’s county system and honored as “China’s First County.” This land was home to eminent historical figures such as Fuxi, the cultural progenitor of the Chinese nation; Shizuo Shu, one of Confucius’ seventy-two disciples; Gong Jianfeng, a Hanlin academician and reader-in-waiting in the early Qing Dynasty; and Jiang Wei, the famous general of the Shu Han during the Three Kingdoms period, who is also revered as Jiang Wei’s hometown. Gangu has a long agricultural development history. Its unique geographical location places it within one of the prime latitude zones in northern China suitable for scallion cultivation. The region has a longstanding tradition of growing a wide variety of high-quality vegetables, with scallions being cultivated as early as the late Ming and early Qing Dynasties. According to the Gangu County Annals: “The main vegetables in the early Qing Dynasty included celery, leeks, scallions, garlic, Chinese chives, eggplant, Chinese cabbage, spinach, sweet spinach, radishes (in four varieties: yellow, white, red, and green), coriander, wu cuo, chicory, purslane, arrowhead, Chinese toon (cucumber), melons, watermelon, winter melon, pumpkin, bottle gourd. Among the allium family, there were 12 varieties: red-rooted chives, white-rooted chives, reed chives, Sichuan winter leeks, Hanzhong winter leeks, sweet scallions, white scallions, small scallions, dragon scallions, onions, red garlic, and white garlic.” The production of Gangu scallions has a history of over a hundred years. Especially since 1987, it formed a certain scale of cultivation, and by 1992, large-scale planting began. The introduction of superior varieties such as Te Xuan Da Cong and Tie Gan Wang, along with local adaptation and selective breeding, resulted in high-yield cultivars. This led to the formation of a major scallion-growing base centered around Luojia Village in Xinxing Town, covering more than 18,000 mu (approximately 3,000 acres) with an average yield of 5,000 kg per mu, amounting to a total output of 68,800 tons. Thanks to their long white stalks, high yield, rich flavor, and intense taste, Gangu scallions have become one of the county’s flagship vegetable products in just a few decades.
Gangu embroidery has a history of over two to three thousand years in China. It is a traditional handicraft of Gangu, initially used as decorative embellishments with realistic floral patterns. Gangu embroidery incorporates techniques from Suzhou, Hunan, and Sichuan embroidery, blending them with local customs to create a style that balances refinement and simplicity. Its designs come in a wide variety, covering all areas of painting themes. Some feature both images and text, some symbolize blessings and prosperity, others ward off evil and convey wishes... Due to the differing intentions of the artisans, there are variations in materials and patterns. Young women often embroider patterns for their dowries—peony flowers symbolize happiness and harmony, “magpies chirping among plum blossoms” suggest joy, “dragon and phoenix in union” represent family bliss, “fish diving into lotus” imply a maiden’s hidden love, and the character “正” (upright) on insoles signifies that the husband will follow the right path... Women’s household embroidery typically features landscapes, flowers, and trees. The preserved “three-inch golden lotus” embroidered shoes in Gangu folk culture are delicate, exquisitely stitched, and softly toned, making them true craftsmanship masterpieces. Elderly people’s embroidery often depicts theatrical characters, folk stories, and legendary figures, using exaggerated compositions to highlight the themes.
Gangu Ridge Creatures are an ancient folk craft, representing the sculptural art on the exteriors of rooftops in traditional Chinese architecture. They are among the most iconic and artistically distinctive elements of ancient buildings, symbolizing the architectural hierarchy. With a long history and widespread fame, Gangu Ridge Creatures have been renowned across Northwest China. Since the Ming and Qing dynasties, the art of Gangu Ridge Creatures has seen significant development. On the northern bank of the Wei River…
Roujiamo, also known as Roujiazi or Juanzi Rou, is made using fresh pork and traditional vinegar sauce, along with traditional stewing seasonings such as Sichuan peppercorns, fennel, fresh ginger, star anise, cloves, and cinnamon. Through a unique cooking process, it is prepared into cured meat that is fragrant without being overpowering, rich but not greasy, tender yet firm, and golden in color. The steamed hot bun is then swiftly sliced into thin pieces, the cured meat into small slices, and the pork belly into strips. These meat slices and pork belly strips are placed inside the hot buns to create versions with four or six fillings. It is delicious to eat all year round and is especially favored by locals in Gangu. Among Gangu’s roujiamo, Juanzi Rou is particularly renowned. Its soft bun is made from finely milled flour, fermented and steamed using a unique handcrafted method, resulting in a bun that is both soft and fluffy—commonly referred to as a “knife-handle bun.” The meat is a hearty stewed pork, preferably cut from the pork rib section. The meat is sliced and placed inside the bun, with a pinch of salt added, offering a tender, tasty, and richly aromatic bite. Some of the county’s well-known time-honored brands follow a “one-stop” production process, with clear divisions of labor in steaming the bun, selecting the pig, slaughtering, and seasoning, while maintaining strict quality control. The stewed and braised pork is prepared using a variety of ingredients, combined in specific proportions with aged broth, using a secret recipe. Their signature knife skills are reflected in the phrase “thin as paper, fine as silk.”
Fried Potatoes In Gangu County, it’s common to see small street stalls selling fried potato slices. Actually, locals call them “pan-fried potatoes.” They peel the potatoes and cut them into thick or thin slices, then fry them in oil until they turn golden and are fully cooked. Once done, they’re scooped out of the oil and left to cool slightly until they become crispy. Then, seasonings made from chili powder, Sichuan peppercorn...
Pistachios, also known as pistacia or green-seed nuts. Legend has it that during the Greco-Persian Wars in the 5th century, the Persians were incredibly brave and grew even more resilient in harsh conditions, ultimately defeating the Greeks. Their "secret weapon" was a magical dried fruit—pistachios—that the soldiers ate. As a result, the ancient king of Persia regarded pistachios as...
Clay sculpture is an ancient and common folk art in our county, with a long and rich history. Made from earth and shaped entirely by hand, these sculptures may be plain or colored, and primarily depict figures and animals. The themes expressed through clay sculpture are closely tied to the spirit promoted by Chinese culture. Since most subjects are selected and refined by literati sculptors...
On the streets, it’s common to see small stalls selling fried potato slices, which the people of Gangu call 油煎洋芋 (Fried Potatoes). The potatoes are peeled, cut into thick slices, and then fried in oil until they turn golden and are fully cooked. Once removed from the oil and crisped up, they are sprinkled with a seasoning mix made of chili powder, Sichuan peppercorn powder, and fine salt before serving. They are golden in color, fragrant, crispy, and delicious...
Liangfen is a popular snack in Gangu, serving both as a quick bite to stave off hunger and as an accompaniment to meals. The variety of liangfen in Gangu is striking, each type meticulously crafted with unique flavors. White liangfen is made from peas, while black or brown liangfen comes from buckwheat. Yellow liangfen is prepared using hyacinth beans, soybeans, or fava beans, and potato liangfen is refined from potato starch. In the county…
Sweet fermented grains, also known as wine mash, are fragrant and sweet in taste, with a mellow alcoholic flavor. They are believed to aid digestion, invigorate the stomach, refresh the mind, and enhance intelligence. There are two types of Gangu sweet fermented grains: one made from wheat and the other from naked oats. The process involves soaking high-quality white wheat or naked oats, removing the bran by grinding on a stone mill or pounding in a mortar, then cleaning and washing them thoroughly. After boiling, they are cooled and mixed with distiller’s yeast in a specific ratio...
Plain noodles of Gangu, also known as scallion noodles, are relatively simple to make. After kneading the wheat flour, a small amount of edible alkali is added to neutralize the acidity. The dough is then repeatedly kneaded, rolled into flat sheets, and cut into strips about an inch wide. According to diners’ preferences, the noodles are boiled in a pot, drained, and served in a bowl. They are seasoned with a specially prepared scallion topping, along with Gangu chili peppers, tofu, and shredded spinach. The dish boasts appealing color and aroma, a smooth texture, …