Pao’er Fried Pastry is a distinctive snack created by Dunhuang Hotel based on traditional folk methods. It gets its name from its bright yellow color, fluffy surface resembling gauze, and the dense layer of tiny pearl-like bubbles that form on top. This pastry evolved from the Tang Dynasty delicacy "Jianfengqiao" (Wind-Kissed Delicacy), which was initially popular at imperial banquets. Due to the scarcity of skilled chefs at the time...
Lamb Noodle Soup is a traditional snack in Dunhuang. It uses locally raised, plump and well-fed castrated sheep. The sheep is slaughtered, cleaned, and cut into large chunks before being placed in a pot of water. When nearly cooked, the blood foam is removed, a small amount of refined salt is added, and once the meat is done, it is taken out and the bones are removed. The bones are then returned to the pot and simmered over low heat to make the broth. To serve, the bone broth is diluted with water, an appropriate amount of fresh...
A small round cake made by wrapping rock sugar, white sugar, rose essence, walnut kernels, sesame seeds, and other ingredients in oil-based dough. It is then deep-fried in oil and ready to eat—deliciously sweet, flaky, and crispy. (Dunhuang)…
Dunhuang Yellow Noodles are as fine as dragon beard and as long as golden threads. They are chewy and stretchy, delicious when served in soup or with added vegetables. The craft of making these noodles is extremely meticulous and the process is very challenging. Watch as the noodle master deftly manipulates a pale yellow lump of dough, stretching it into long strands or twisting it into spiral shapes, performing seemingly magical maneuvers — transforming a...
Dunhuang niangpi comes in some varieties that are yellow, shiny and smooth, while others are as white as jade. Tossed with special seasonings, it has a spicy, cool flavor and is tender, chewy, and refreshing. It's convenient to eat, delicious, and affordable — making it a long-standing folk fast food. Niangpi is a wheat flour product, and its production process is very easy to master. The method involves first mixing high-quality flour with water until smooth, then placing the dough into clean…
Dunhuang philatelic products include stamps, postcards, stamp albums, first-day covers, and commemorative postmarks. The designs are inspired by the magnificent art of the Dunhuang Grottoes, condensing the captivating murals, exquisite painted sculptures, ancient architecture, and representative works from the Dunhuang manuscripts into these small formats. They are highly favored by philatelists both at home and abroad. Stamp themes mainly feature flying apsaras, sutra illustrations, offering bodhisattvas, architecture, as well as story scenes such as hunting, battles, farming, and travel. Postcards primarily showcase Dunhuang landscapes and Dunhuang murals. Stamp albums come in four types: thematic albums, mid-to-high-end albums, and deluxe editions. First-day covers include silk covers. With their high artistic value and unique style, Dunhuang philatelic products have become one of the most sought-after collectibles among philatelists and tourists from around the world, serving as an excellent medium to promote and celebrate Dunhuang’s cultural and artistic heritage.
Mogao Wine is made from Merlot grapes grown in the Mogao Vineyard in Gansu. The grapes undergo delayed harvesting and are naturally frozen, allowing their sugars to concentrate while water evaporates and the fruit freezes. In the early morning, the frozen grapes still hanging on the vines are quickly hand-picked before being carefully crafted through a special winemaking process to create this healthful beverage. The wine has a ruby-red color...
Fazi Mianchang is also a dish favored by Muslims. It is made from sheep offal. To prepare it, first clean the sheep offal under running water. Finely chop the lungs and liver, mix them with salt, scallions, and ground Sichuan peppercorns, then stuff them into the large intestine—this is called fazi. Mix refined wheat flour with water to form a paste, season it, and fill it into the small intestine—this is called mianchang. Once prepared...
Dunhuang Sautéed Noodles are a traditional handcrafted wheat noodle dish. The preparation involves mixing flour with water to form dough, rolling it thin with a rolling pin, cutting it into strips, boiling them, and serving them in soup. The noodles are long, slender, and even in shape—resembling chives—with a delicious broth that satisfies hunger and relieves fatigue in no time. The key to these noodles lies in the broth, which is meticulously prepared...
Beef zage is a traditional breakfast dish among the Muslim communities in Northwest China. The preparation of beef and mutton zage can be traced back to the Ming Dynasty, with records found in Xu Xiake’s Travel Diaries mentioning Muslim cooks making zage. The people of Hezhou prepare zage with great finesse, giving it a distinctive flavor that has earned widespread praise. Only ingredients from cattle slaughtered on the same day—such as the head, hooves, …
Since the 1990s, Dunhuang has introduced batik techniques from Yunnan and Guizhou. These techniques have been used to transform patterns such as the caisson ceilings and scrolling vines from the Mogao Caves, along with images of Buddhas, bodhisattvas, flying apsaras, and celestial musicians, into fabrics, wall hangings, curtain trims, and letter holders. The unique ice-crack texture of batik perfectly captures the weathered charm of ancient murals. Upon its debut, it quickly gained popularity among both domestic and international visitors...
The camel was a primary means of transport along the ancient Silk Road. It is also one of the unique animals of the desert, known for its endurance to extreme heat and cold, as well as hunger and thirst. Gentle in nature, camels were commonly used to carry goods across the Gobi Desert, earning them the title “ships of the desert.” Their perseverance, resilience, and amiable, sturdy appearance have won people’s hearts…
Made using traditional brewing techniques and high-quality, pure sorghum and wheat as ingredients, and brewed with the clear and transparent “Shazhou Spring Water,” it is one of the region’s renowned premium products. The Dunhuang series of liquors produced by Dunhuang Liquor Factory—including Dunhuang Jade Liquid, Dunhuang Liquor, Dunhuang Banquet Liquor, and Dunhuang Pure—are cherished for their clear color, rich cellar aroma, and mellow, smooth taste...
Li Guang apricots can be called the king of fruits in Dunhuang. July every year is the harvest season for Li Guang apricots. They are renowned for their glossy yellow hue and juice as sweet as honey. There is also a beautiful legend about the origin of Li Guang apricots: It is said that during the Western Han Dynasty, the Flying General Li Guang led his troops on a western campaign. In the scorching summer heat, the soldiers were suffering from extreme thirst. Suddenly, a strange fragrance wafted through the air…
Yangguan Town in Dunhuang City, Gansu Province, is located at the foot of the ancient Yangguan Pass, 64 kilometers southwest of downtown Dunhuang. It is the most remote township in Dunhuang. Since ancient times, it has served as the gateway to the Western Regions and a key pass along the southern route of the Silk Road. Yangguan Town boasts a superior geographical location, vast land, and abundant resources including water, sunlight, fertile soil, heat, and a rich variety of wildlife...
Dunhuang Dry Red Wine is a specialty of Dunhuang City, Jiuquan City, Gansu Province. It is meticulously brewed using high-quality fresh Muscat grapes from the locally produced "Yangguan" brand. The wine has a gem-like red color, is clear and transparent, with an elegant aroma and a rich, lingering taste. It was awarded the title of “Most Popular Product” at the 2000 China International Alcoholic Drinks Trade Fair…
Stir-fried Camel Hump with Five Shreds is another famous traditional delicacy from the Hexi region. As early as the Tang Dynasty, it was already a prized dish on the plates of Yang Guifei’s sisters, renowned for its tender, rich, and succulent meat. This dish is made with carefully selected ingredients and fine knife work. The main ingredient is camel hump, which is stir-fried with “five shreds”: magnolia slices, winter mushrooms, yellow chives, ham, and chicken breast…
The Yangguan Town Grape Base in Dunhuang, Gansu Province, is the largest fresh grape production base in the province. It is located near the ancient site of the historic Yangguan Pass in western Gansu, famously mentioned in Tang Dynasty poetry: “I urge you to drink another cup of wine, for beyond the Yangguan Pass there’ll be no more friends.” Yangguan Town has 933.33 hectares of arable land and a population of about 4,500. Currently, all of the town’s arable land is planted with grapes...
Donkey Meat and Yellow Noodles is a famous dish in Dunhuang, hailed as a unique delicacy of China. Shunzhang Donkey Meat and Yellow Noodles Restaurant in Dunhuang is a representative of this dish. In Dunhuang, there’s a popular saying about food: “Dragon meat in the sky, donkey meat on the ground.” This means that in the desert-edge city of Dunhuang, the most delicious meat is donkey. The yellow noodles in Dunhuang are as fine as dragon beard and as long as golden threads,…
It first appeared in the enlightenment textbooks of Dunhuang during the Tang Dynasty, indicating that people in Dunhuang were consuming pancakes as early as that time. The origin of pancakes dates back to ancient times, with records found in the "Suyi Yaoming Lin" and "Leishu." Due to its simple preparation, quick cooking, and soft, chewy texture, it has been widely loved by people.…