Gular Purple-skin Garlic is renowned both in China and abroad for its large size, plump cloves, thick flesh, rich and spicy juice, long shelf life, and superior quality. (Wuwei)…
Gulang hand-pulled noodles are made from "Hongtutou" wheat flour grown in the arid lands of Hexi, blended with specially refined salt and natural drinking water. Using traditional, purely manual craftsmanship—through kneading, pressing, rolling, twisting, pulling, and air-drying—the noodles are produced without any additives. The product is smooth and delicious, high in gluten and strong yet tender, with a long-lasting flavor. It symbolizes longevity, harmony, and well-being...
An ultra-early variety ready for market in just 45 days, heat-resistant (35–37°C), highly tolerant to humidity, and strong against soft rot, white spot disease, and viral diseases. It grows vigorously, with a semi-upright plant shape, typically reaching 30 cm in height and 22 cm in width. It has few outer leaves, dark green foliage, a smooth leaf surface free of prickles, white petioles, and an oval-shaped leaf head that forms...
The plant has an expansion width of 40-50 cm, with 12-14 outer leaves. The leaf color is dark green, and the leaf head is nearly round, with a height of 13.8-15 cm and a diameter of 12.9-14.8 cm. Each head weighs 750-1000 grams. It takes 40-45 days from transplanting to commercial maturity. The growth is uniform and consistent, and generally...
Baby Chinese Cabbage In Huangyangchuan Town, Gulang County, adjusting the agricultural structure has been taken as the starting point for building a new countryside. While guiding local residents to vigorously develop greenhouse farming, they also grow highland summer vegetables. The "baby Chinese cabbage" shown in the picture generates an income of over 10,000 yuan per mu. …
The Desert Free-Range Chicken was developed through a collaboration between Gulang Malutian Forestry Farm and Gansu Vocational College of Animal Husbandry and Engineering, and launched on the market in 2007. These chickens are raised in the oases of the Tengger Desert in northern Gulang, where they enjoy hunting insects and feeding on grass and grains from the woods. The forestry farm introduced high-quality free-range chicken breeds from across China, established...
The Giant Mid-Autumn Mooncake As the saying goes, “Bring it out on the 15th of August,” and what is brought out is the giant mooncake. The Liangzhou giant mooncake, apart from its beautiful layered patterns resembling those of puff pastry, is most notable for its “gigantic” size. On rainy days, children often chant: “Heavens, heavens, pour down hard, let the mooncake steam as big as a cartwheel, so that a young man can eat it and jump the house down…”
Gardenia noodles are a special dish often prepared in rural areas of Hexi, especially around Gulang, to warmly entertain guests during festivals and celebrations. Anyone who has tried Gulang gardenia noodles praises both their unique flavor and the craftsmanship involved in making them. Gulang gardenia noodles are not only a delicious snack, but the finished product...
A Natural Treasure: Crafted from the world’s rare Tianzhu white yak horn using traditional handicraft techniques, this comb is made entirely of natural horn and is hailed as the “pinnacle of combs” and a “treasured item for the boudoir.” Promotes Brain Health and Hair Beauty: Yak horn is rich in keratin protein and packed with nutrients. Long-term use can enhance blood circulation in the scalp, and thanks to its outstanding natural...
The goji berries cultivated in Gulang County are mainly of the Ningqi No. 1 and No. 4 varieties. They are harvested when ripe in summer and autumn, with the fruit stems removed. The berries are then placed in a cool, shaded area to dry until the skin becomes wrinkled, after which they are sun-dried until the outer skin hardens and the pulp softens. The resulting berries are oval-shaped, measuring 6–18 mm in length and 6–8 mm in diameter. Their surface is bright red or dark red, with…
An extremely early-maturing variety, ready for harvest 80–85 days after spring planting and 65–70 days after summer planting. The plant has 9–10 leaves, stands 1.5–1.6 meters tall, with an ear height of about 30 cm. It produces very few tillers and has relatively large leaves. The cob is attached to a long stalk, has a pagoda-like shape, and measures 16–20 cm in length with 16 rows of kernels. The kernels are milky white…
The plants exhibit vigorous growth and rapid development, with a height of 50–60 cm and a spread of 45×50 cm. They are lush with branches and leaves, featuring dark green, pentagon-shaped foliage. The first female flower appears on the 4th–5th node, and the plant sets fruit densely with a high fruit-setting rate. The fruits are long and cylindrical, with a diameter of 8–10 cm and a length of 28–34 cm. The zucchinis are tender and white with...
A determinate growth variety with strong vigor, well-developed roots, and a sturdy main stem. It grows to a height of 60 cm, with thick, large leaves in a brownish-green color. The first inflorescence appears at the 5th–7th node, with subsequent nodes also producing one inflorescence each. After forming the 3rd–4th inflorescences, the plant stops upward growth. The fruit is flat-round in shape, with bright, pinkish-red color, a smooth surface, small blossom end, thick flesh, and a small seed cavity…
The plants have strong growth vigor, thick, dark green leaves. The first female flower appears on the fifth node, and thereafter, nearly every node produces female flowers. Each plant can yield about 8–12 cucumbers. The cucumbers are emerald green in color, 32–38 cm in length, and 3.6 cm in diameter. Each cucumber weighs about 200–30 grams, has dense white spines, thick flesh, is crisp and sweet, and is of high quality. It resists downy mildew, …
Niangpi is a flour-based food product with a shiny, golden-yellow, translucent jade-like appearance. It is cut into strips about the thickness of chopsticks and served with seasonings such as soy sauce, vinegar, garlic juice, chili oil, and salt. The preparation involves mixing high-quality flour with water to form a stiff dough, which is then kneaded in clean water to separate the protein and starch from the flour...
【Pinch Dumplings】 is a rustic dish from the rural households of Gulang. To make it, scoop a bowl of flour, pour in cold water, and stir until it forms a soft dough. Using a bamboo chopstick, scrape and twirl along the edge of the bowl to form an “fish”-shaped strip — thick in the middle and tapered at both ends. Repeat this process until all the flour is used up. Once cooked and drained, serve with side dishes, vinegar sauce, and other condiments...
Muskmelons have a long cultivation history in areas such as Sishui, Tumen, Yongfengtan, Huanghuatan, and Dajing. The main varieties grown include Denglonghong, Jin-, GanTian No.1, ShengKaihua, and Bali Xiang. Due to the planting area being located on the southern edge of the Tengger Desert, with long hours of sunlight and large diurnal temperature variations, the muskmelons produced here are large, juicy, crisp, and sweet. …
The Red Globe grapes from Suishui Town, Gulang County, are grown in the cold irrigation zone of Hexi, Gansu. The producing area features a cool and temperate climate, abundant sunshine, large diurnal temperature variations, low annual rainfall, high effective accumulated temperature, and minimal pest and disease occurrence—making it an ideal region for cultivating Red Globe grapes. The cultivated variety is Red Globe, which is a premium late-maturing variety known for its long growth cycle...
Gulang is located in a high-altitude, cold, and arid region. Due to its nature of thriving in cold climates, flax has become a major economic crop in the area. The “Hu” (胡) in flax historically referred to ethnic minority regions in northwestern China, indicating that flax has grown in cold areas since ancient times. Flaxseed oil, also known as linseed oil, is...
Wuwei Mianpi is a distinctive specialty made from wheat flour. It boasts a glossy, yellowish sheen and is semi-transparent like jade. What sets it apart is the process of soaking and filtering the flour to separate the protein and starch. The starch is then steamed into a semi-transparent sheet, while the protein becomes gluten. Served with a special tangy broth, it has a refreshing, spicy, and chewy flavor that’s especially popular in Wuwei.