The product is greenish-yellow in color with a bright luster, featuring uniformly plump grains and a fragrant aroma. It contains 2.3–2.4% volatile organic compounds such as anethole, pinene, and anisole, and is widely used in medicine, food chemical industry, and cosmetics, as well as being a key seasoning. …
Quanshan tulips and Yindi cantaloupes are renowned both domestically and internationally for their thin rinds, thick flesh, bright color, delicious taste, and high sugar content of over 18%. Rich in calcium, phosphorus, iron, and various vitamins, they boast a richly aromatic and honey-sweet flavor, making them an excellent choice for cooling down, quenching thirst, and promoting health. They won a gold award at the 1999 World Horticultural Exposition in Kunming, Yunnan. …
Quanshan Town is the main production area of CN-1 Big Plate Black Melon Seeds and “Xinjiang Round Slice” black melon seeds in Minqin County. The black melon seeds produced here are plump, large, uniformly shaped, with thin shells, thick kernels, rich oil content, mellow flavor, and high kernel yield. Their quality meets the Grade A Extra Large Plate standard, ranking the best among similar products and having once won an international gold award. The average horizontal diameter of the seeds is…
The plants are robust, with uniform and compact heads. The heads are round at the top, weighing 400–500 grams each, with a diameter of about 15 cm. They feature a deep green color, excellent head exposure, crisp and tender stems without hollow centers, few side shoots, medium-sized heads, and upright leaves. Suitable for dense planting, they are resistant to black rot and downy mildew. Ready for harvest 60–65 days after transplanting, the attractive heads...
Camels are a unique and highly economically valuable animal. Camel hair consists of mane hair, normal coarse hair, and fine downy hair — all of which differ greatly in length, fineness, tensile strength, elasticity, and use. The fibers are long, uniform, with high tensile strength, good elasticity, low specific gravity, strong wear resistance, high acid resistance, relative stability in alkali, lightweight warmth, and...
A perennial herbaceous plant belonging to the algae family, named for its resemblance to deer antlers. The dried form is pale white with a slight yellow tint. It grows in moss within pristine forests at altitudes above 3,000 meters and is rich in amino acids, cellulose, and various trace elements. Per 100g, it contains 25.25% crude fiber, 1.63mg of vitamin C, crude...
A perennial herbaceous plant, it is the floral part of a low-growing vegetation resembling chrysanthemums in shape. It has a spicy taste, a yellow color, and is also known as yellow chrysanthemum. It is a natural, pure green condiment. Growing environment: Wild onion flowers grow on the grasslands of our province, bloom in May and June, and are drought-resistant. They are rich in amino acids, trace elements, and allicin, which help promote...
Sea buckthorn berries are highly nutritious, containing 33% sugar, 17% fat, and 11.1% starch. The fruit can be used to make wine. After removing the pits and drying and grinding the berries, they can be mixed with rice or served as a fried noodle topping. This berry powder, mixed with a small amount of millet and boiled into a porridge, also helps promote lactation, relieve cold symptoms, and aid digestion. Drinking sea buckthorn berry-infused wine can…
Tulips and Yindi White Melons are renowned both domestically and internationally for their thin skins, thick flesh, vibrant colors, delicious taste, and high sugar content—reaching over 18%. Rich in calcium, phosphorus, iron, and various vitamins, they boast a mellow flavor and a honey-like sweetness. They are excellent for cooling down, quenching thirst, nourishing kidneys, enhancing beauty, and promoting health. At the 1999 World Expo in Kunming, Yunnan, they won a gold...
Yin Di Cantaloupe is renowned both in China and abroad for its thin rind, thick flesh, vibrant color, delicious taste, and high sugar content—reaching over 18%. Rich in calcium, phosphorus, iron, and various vitamins, it boasts a richly aromatic and honey-sweet flavor, making it an excellent choice for beating the heat, quenching thirst, and promoting health...
In Minqin County, Gansu Province, every year during the Dragon Boat Festival, every household steams this type of flour-based food called “Fan-shaped Pastry.” Visually, it closely resembles the common fan seen in daily life. Just as people in other parts of China eat zongzi (sticky rice dumplings), wear fragrant sachets, tie colorful threads, drink realgar wine, hang willow branches, and race dragon boats during the Dragon Boat Festival, the origin of the Minqin Fan-shaped Pastry also has…
Stuffed Gourd Stew, also known as "Raising Wind and Stirring Snow" or "Gourd Dish Medley," originated as a communal dish served during family gatherings among members of local clan associations. With its bright and simple cooking technique and rich nutrition, it is a popular folk snack that combines both vegetarian and meat elements. The preparation involves blanching diced pork or lamb liver, lungs, kidneys, stomach, and intestines in water to remove any off-odors and excess fat, then cooking them together with blood curds formed by heating fresh blood...
The fabric desert spirit camel from Minqin, known as the "Hometown of Camels," has enjoyed a reputation for this title for ages. Although over its more than two-thousand-year history, Minqin has created a splendid and glorious culture—"leading the Central Plains in literary achievements"—it has always lain "beyond the Great Wall." The harsh, arid natural conditions and the geography of being surrounded by sand dunes historically made the camel the bridge for Minqin to connect with the outside world in ancient times, serving as a messenger for economic and cultural exchange.
Distinctive Qualities Licorice is a locally grown medicinal herb extensively cultivated in Minqin County, Wuwei City, Gansu Province. Located in the northeastern part of the Hexi Corridor, Minqin County has seen some rivers and lakes gradually dry up due to increasingly arid climatic conditions. As a drought-resistant plant, licorice helps prevent wind erosion and desertification, and also offers good economic returns from cultivation...
Cold noodles are a seasonal summer snack. There are three types of Wuwei cold noodles: green noodles, yellow noodles, and sand rice noodles. Green noodles are made from hyacinth bean flour, or mung bean and yam flour. The preparation is simple: first measure out the flour, mix it with cold water to form a thick batter, then pour the well-mixed batter evenly into boiling water while stirring continuously to prevent sticking. Once cooked through, pour it into a large basin or flat plate to cool, slice into strips, and serve with various seasonings. Well-made cold noodles are pale with a hint of green, crystal-clear and refreshing, neither too soft nor too hard, offering a smooth and cool texture. Yellow noodles are made from pea flour and are softer than green noodles. They are not sliced on a cutting board but rather shaved off the noodle lump using a thin, bladed iron sheet, then “chopped” into rolling knife-edge strips by hand. When eating, sprinkle a pinch of coarse salt and drizzle a spoonful of red chili oil—the mouth is filled with the unique fragrance of pea flour. As for sand rice noodles, enjoying them depends on one’s luck, as they are not commonly available. Sand rice is the seed of a plant called “sand couch,” which grows in the desert. In the golden autumn of October, when the sand rice matures, it is the best time for harvest. Farmers living near the desert take cloth sheets and willow sticks to “beat sand rice.” They spread the cloth on the sand, press the sand couch plants onto it, and beat them with sticks so the sand rice falls onto the cloth. The collected seeds are dried and husked. To make the noodles, first soak the sand rice flour in water for one or two hours to soften it. Then lay out clean, smooth wheat straws on the work surface, pour the softened sand rice on top, and knead it into a fine paste. Strain the paste through a fine sieve. Boil the paste in a pot for about the time it takes to smoke a pipe, then pour it into a basin to cool. Slice into fine strips, mix with seasonings, and enjoy unparalleled flavor.
Minqin red dates are renowned for their thin skin, thick flesh, small pits, and sweet taste. They have been cultivated for over 200 years. Each 100 grams contains 1.2–3.3 grams of protein, over 24% sugar, 80 milligrams of vitamin C, as well as components such as hawthorn acid, cyclic phosphate, adenosine, and triterpenoid compounds. With up to 600 kilocalories per 100 kilograms, …
A mid-early hybrid variety that can be cultivated in spring, summer, and autumn. The heads weigh 1.5–2 kg, are round in shape, tightly wrapped with thick leaves, and feature a vibrant purple color. Resistant to cracking and disease, this variety is widely adaptable and can typically be harvested about 70 days after transplanting. (Wuwei)…
Wuwei Wine Grapes are a specialty of Minqin County, Liangzhou District, and Gulang County under the jurisdiction of Wuwei City, Gansu Province. Wuwei City boasts unique geographical and climatic advantages for cultivating high-quality wine grapes, with a long history of grape growing and winemaking. Wuwei Wine Grapes are a nationally protected geographical indication agricultural product. Wu...
Minqin Lamb, a specialty of Minqin County in Gansu Province, is a China Geographical Indication (GI) product certified by the General Administration of Quality Supervision, Inspection and Quarantine of China. It refers specifically to lamb raised under particular environmental conditions in Minqin County, using specific breeds and processed with specialized techniques. Minqin County is located in the northwestern part of Gansu Province, in the...
The gray in Gray Flour comes from feldspar ash. After the first autumn frost, when the yellowed and drying desert wormwood plants are neither too wet nor completely dry, they are gathered and thrown into low-lying areas or pre-dug pits. These are then set on fire. Once the ashes have melted into a semi-liquid state, pressure is applied to compact the material, which is then left to cool naturally. The next day, it is removed and turned into a coarse pottery-like form of feldspar ash. The flour is made from the high-protein, hard wheat variety grown in Minqin...