The local people call this dish "tadpoles" or "powder fish." It is mostly made from corn or buckwheat flour. To make it, first boil water in a pot. Then, using your left hand, slowly sprinkle the flour into the pot while rapidly stirring with a rolling pin or stick in your right hand to blend the flour with the water. Continue adding the flour and stirring nonstop. Once the mixture thickens and forms a firm dough, slowly pour hot water along the edge of the pot and simmer over low heat to cook it through without burning. Then, scoop the cooked porridge-like dough into a colander and press it repeatedly so that it drips through the many small holes directly into a basin of cold water. Once cooled, it turns into noodle fish. Corn flour comes in yellow and white varieties, resulting in noodle fish with distinct yellow and white colors. It can be served either "sour" or "sweet." For the sour version, pour in seasoned fermented bran broth, and top with chili oil, chopped cilantro, salt, and stir-fried chives. It has a refreshingly tangy, savory, and smooth taste. For the sweet version, pour on a broth made with diced tofu, tomatoes, meat, and spinach, then season with vinegar. It is an exquisitely fresh, fragrant, and refreshing delicacy.
Guokui is a beloved local noodle-based flatbread in Gangu, with the best versions made in the county town. The method of making Guokui dates back to the Three Kingdoms period. Legend has it that when Guan Yu, a general from the Three Kingdoms era, was stationed at Bowang and faced a water shortage that nearly forced him to abandon the city, Zhuge Liang sent him a silk pouch containing a note that read: “Use more dry flour, mix in a little water, knead into a hard dough, bake it in a large pan until it forms a shape like a helmet, and use it to feed the soldiers.” Guan Yu had his soldiers follow the instructions, and indeed they produced a “helmet” as big as a shield and as thick as a wine cup—crispy, flaky, and delicious. There are two main types of Gangu Guokui: dry flour Guokui and oil Guokui. To make it, first ferment high-quality flour, then add an appropriate proportion of alkaline water, followed by a large amount of dry flour. Knead repeatedly until the dough becomes as soft and smooth as silk, then cut it into dough bases weighing 4 to 6 jin (approximately 2–3 kg). The dough bases are further kneaded until even smoother and glossier, then seasoned and rolled into round, flat shapes. Carefully etched grooves are added to the surface, brushed with vegetable oil, and then baked on a flat griddle. For oil Guokui, after fermenting the high-quality flour, dry flour is added during kneading along with an appropriate amount of egg mixture and vegetable oil, which are thoroughly blended into the dough. It is then baked on the griddle in the same way as dry flour Guokui. Gangu Guokui is as thick and large as a shield, golden and shiny, fragrant and crispy, with a delicate texture that stays fresh for a long time, is not easily broken, and is convenient to carry. It enjoys a great reputation across Longyou and is considered even better than Jingning Guokui. It’s a practical food for both travel and home enjoyment.
Codonopsis is a perennial herbaceous plant with yellowish-green flowers and capsule fruits that turn yellowish-brown when ripe. Its roots are used in traditional Chinese medicine for their qi-tonifying and fluid-generating properties. Gangu Codonopsis belongs to the Western Codonopsis and Fang Codonopsis varieties, known for its high quality. The "Fugang County Annals" compiled by Gong Jianfeng in the 14th year of the Qianlong reign of the Qing Dynasty (1749) contains records of Codonopsis. Gangu is an important...
Brick carving, commonly known as "flower carving," is a unique form of wall decoration. Made from bricks, it relies not on paint nor precious metals, but rather on the skilled hands of artisans to carve vibrant three-dimensional images into brick walls. Its distinctive elegance and refined charm form a beautiful highlight of China’s folk art. The art of brick carving...
Tianshui enjoys highly favorable natural conditions in terms of climate, soil, sunlight, and more, making it exceptionally suitable for apple cultivation. The apples grown here boast excellent color, shape, and taste, establishing Tianshui as the largest apple production base in Northwest China. In 1974, Tianshui was designated as one of the six major national apple export bases. In Huaniu Village, Erlipu Township, Beidao District, Tianshui City, a new variety of apple was developed…
Tianshui cold noodles come in a wide variety of types, each with its own unique flavor. They are meticulously crafted and served with distinctive seasonings. Those made from buckwheat are soft and smooth, while those made from peas are crystal clear. There are also varieties made from hyacinth beans, flour dough, and more. Among them, buckwheat cold noodles involve a complex process but offer exceptional taste. The process begins with grinding the buckwheat into buckwheat jewels...
Tianshui carved lacquer products are made from premium pine and basswood, along with high-quality natural lacquer and ingredients. They feature elegant designs, exquisite craftsmanship, vibrant colors, and are resistant to acids, alkalis, and high temperatures, enjoying a reputation both at home and abroad. The art of Tianshui carved lacquer has a long history. …
The craft of making Gangu Palace Lanterns saw significant development in the early years of the Tongzhi reign during the Qing Dynasty, and has a history of over 160 years. The lanterns are square in shape, with four sides per lantern. The frame can be opened and closed, allowing for easy assembly and disassembly. The lampshades are all made from premium bleached silk gauze. The craftsmanship is exquisite, the painting techniques are highly skilled, and the character designs are vivid and lifelike. The content is based on classical stories and illustrated editions, with each chapter depicted as a single scene. Most of them are a series of several hundred uniformly sized, illustrated lanterns forming continuous picture stories — including hero-themed lanterns from "Romance of the Three Kingdoms," demon-subduing lanterns from "Journey to the West," mythological lanterns from "The Investiture of the Gods," patriotic lanterns from "The Generals of the Yang Family," love-themed lanterns from "The Romance of the West Chamber," and martial arts lanterns from "The Green Peony." There are also various other types such as plum blossom lanterns, chrysanthemum lanterns, happiness lanterns, beauty lanterns, fish lanterns, mouse lanterns, cat lanterns, rabbit lanterns, cattle and sheep lanterns, and rooster lanterns. Their shapes vary — round, square, flat, and long — and include spinning lanterns and rolling lanterns. They come in a riot of colors, each with its own distinctive style, and are widely sold both within and beyond the county. In Anyuan, early lantern festivals were simply occasions for viewing and discussing lanterns, but later became a major part of local folk activities such as Anyuan Shehuo celebrations. During the annual lantern festival, people of all ages flock to the main streets from near and far to admire the lanterns and enjoy the moon, creating an atmosphere of great joy and festivity.
Also known as sachets, scented bags, or embroidered purses, traditionally called "rongxiu" in ancient times. It is said that this custom originated from the commemoration of Qu Yuan. As Qu Yuan refused to conform to worldly conventions, he preferred wearing fragrant herbs and plants to express his ideals. Many admired his principles and began wearing "rongxiu" in remembrance. Over time, the tradition evolved—young people use these pouches as tokens of affection between lovers, or wear them on their person as…
Gangu wood carving has a long history. Local artisans boldly absorbed the artistic essence of northern folk architectural wood carvings, painted wood carvings from Jiangsu, and antique-style wood carvings from Nanjing, thereby blending southern and northern styles to form the unique characteristics of Gangu wood carving. Folk wood carving art is divided into three types: round carving, relief carving, and openwork carving. Round carving, also known as sculpture in the round, can be appreciated from all sides…
The Gangu Fan Drum is an ancient folk percussion instrument, originally used as a ritual tool in religious ceremonies and later commonly seen in folk activities such as Shehuo performances. The craftsmanship involved in making the fan drum is extremely refined. It consists of four parts: the drumhead, the drum hoop, the drum ring, and the drum beater. In ancient times, the drum hoop was typically made of copper, but nowadays it is usually iron. The drumhead is crafted from high-quality sheepskin using a traditional folk method known as "zhengluo'er." The drum ring, which serves as an embellishment, is composed of three semi-circular plum blossom patterns and is forged from steel bars. The drum beater has an inner core made of thorn branches and is wrapped in sheepskin on the outside. The Gangu Fan Drum can be played in ensemble or used for accompaniment. Its rhythm is highly dynamic, powerful, and deeply stirring.
Gangu boasts abundant high-quality stone resources and a long-standing tradition of folk stone carving. The area has never lacked master artisans with exquisite craftsmanship. With a long history, stone carvings in Gangu can be traced back to unearthed artifacts such as the stone statue pagoda at Qinglian Temple in Xiping and Han Dynasty portrait bricks, renowned for their intricate carvings and elegant designs—rare even in the Gansu region. The craft flourished during the Ming and Qing Dynasties...
When it comes to peaches from Sanyangchuan, the finest are undoubtedly the Qitao. I once read in *Stories to Awaken the World* the tale of “Yan Pingzhong’s Two Peaches Kill Three Warriors.” Yan Ying, the prime minister of Duke Jing of Qi, used those two blood-wise peaches — no doubt they were Qitao. Whether the Qitao of Sanyangchuan are distant relatives of those from the Spring and Autumn period is unclear, and perhaps not worth pondering...
Tianshui Lacquerware: Produced using high-quality natural lacquer and timber (such as winter melon poplar and paulownia) sourced from the Xiaolong Mountain area, this lacquerware is adorned with valuable materials like colored stones, jade, and agate, intricately carved and assembled into patterns of figures, flowers and birds, fish and insects, and cultural relics. It employs over 20 carving techniques, with precise and clean cuts, graceful and smooth lines, and powerful openwork strokes, fully capturing the artistic essence of the original designs. Its painting techniques produce a soft, lustrous finish with harmonious colors, delicate brushwork, and fluid lines, offering significant artistic value. Major products include various vases, round and square trays, layered platters, cigarette, tea, and wine sets, as well as cabinets, tea tables, and more—totaling over 200 varieties. Each piece takes between four months to over a year to complete.
A quick meal consisting of soft flatbread stuffed with cooked meat. The soft flatbread is made from refined flour that is fermented and then pan-fried. The meat is stewed in a rich sauce, preferably using pork ribs. The meat is sliced and placed inside the bread, with a small amount of the braising liquid poured over it. It is soft, tender, not greasy, flavorful, and aromatic—suitable for all ages. (Tianshui)…
Mianpi is made from wheat flour. The process involves mixing the flour with cold water to form a stiff dough, which is then kneaded in clean water to separate the protein from the starch. After the starch settles, the water is poured off, edible alkali is added to the mixture to form a batter, which is then ladled onto a flat plate and steamed into sheets. Once cooled, the sheets are sliced into thick or thin strips. The separated protein is also steamed separately and sliced...
Tianshui Guagua is a unique local snack with a wide variety of types, including buckwheat Guagua, lentil Guagua, pea Guagua, and flour Guagua. Among them, buckwheat Guagua is the most popular. Its preparation involves grinding the abundant buckwheat flour from Longnan into "buckwheat groats," soaking and processing them, then extracting the starch and adding it to a water pot. It is slowly simmered over low heat, …
Jiangshui has the effect of clearing heat and relieving summer heat. Its preparation method involves using tender wild vegetables such as bitter lettuce, alfalfa, shepherd’s purse, or vegetables like celery and Chinese flowering cabbage as ingredients. These are cut into fine strips, boiled, and then mixed with a fermentation starter. The mixture is placed in a porcelain jar, covered tightly, and after three days, it turns into jiangshui...
The prickly ash in Maiji District, Tianshui City, Gansu Province has turned red again. The pepper orchards are filled with intoxicating fragrance, and the areas where farmers dry the pepper are covered in vibrant red. The market has attracted merchants from all over. Baskets and bags of fresh "Da Hong Pao" prickly ash are lined up in rows, and more than 20 vehicles for purchasing the spice are parked in sequence along both sides of National Highway 310. Recently, I came to…
Xiayu Grapes are produced in Xiayu Village, Maiji District, Tianshui City, Gansu Province, covering an area of 10,018 mu, with an annual output of about 16,000 tons, forming a vast Xiayu Grape base of ten thousand mu. The base enjoys fresh air, a pleasant climate, pure soil, and unpolluted land, belonging to an area of excellent ecological environment. The grapes produced here are known for their bright color...