Lamb Sha Rice Noodles are made with premium lamb from the Sha region. The meat is carefully trimmed of fat and sinew, then diced into small, pea-sized cubes and stir-fried with seasonings until slightly caramelized and fragrant, then set aside. The sha rice is hulled and milled, then simmered in water until soft. The stir-fried lamb cubes are added and once the lamb and sha mixture is well blended and bubbling, handmade noodles are added. Garnished with chopped scallions, chive flower, and coriander, the dish is gently simmered over low heat until ready. The lamb sha…
Zhongxing Spicy Fish uses authentic red-tailed carp from the Hongyashan Reservoir, cut into inch-long chunks with a flat, round shape and pale yellow color—light in taste yet not greasy. Ingredients such as tofu, Chinese cabbage, mushrooms, potatoes, and wide noodles are gathered together in a vibrant medley, resembling a gathering of culinary talents. The cooking process begins by stir-frying pre-made spicy sauce, bean paste, …
Whole Lamb Soup with Millet Noodles. Whole lamb soup is a rich broth made by simmering lamb meat. The scum and excess fat are skimmed off, then cilantro is added for flavor, while green onions and leeks help counter the gaminess. The right amount of water is mixed in, and just before the soup comes to a full boil, millet is added and simmered over low heat until soft. Before making the soup, high-gluten wheat flour is mixed with an appropriate amount of salt to form dough, which is then kneaded repeatedly and set aside...
Camel tendon, often dubbed the "little bear's paw," is renowned as a delicacy alongside bird's nest, shark fin, bear paw, and sea cucumber. It boasts the qualities of a premium gourmet item. Made from the footpads of adult golden camels in the Tengger Desert, the camel tendon undergoes a refined cooking process to become crystal clear, snow-white, pure and elegant in appearance—pleasing to the eye and nourishing to the body...
Harvested from alpine forests at altitudes above 3,000 meters, these mushrooms are rich in nutrients, delicious in flavor, and offer various health benefits such as promoting growth and development, boosting immunity, anti-aging, beautifying the skin, and enhancing cognitive function. How to prepare: Soak in warm water for 15 minutes, trim the base, then rinse thoroughly. They can be stir-fried, stewed, or used in soups, and pair best with chicken broth. …
Tianzhu is known for a variety of famous wild vegetables, including fiddlehead ferns, deer horn vegetable, willow flower vegetable, wolf’s stomach vegetable, wild mushrooms, stone leek, wild chives, tube vegetable, cockscomb vegetable, water skin, wild carrot (commonly known as “ginseng rival”), fern root, wild lettuce, bitter lettuce, and stone flower vegetable, among dozens of others. Fiddlehead ferns, also called dragon claw vegetables, come in green, red, and purple varieties. Tian…
Huazang Temple Town, Tianzhu Tibetan Autonomous County: Renowned nationwide for producing Chakouyi Running Horses. Chakouyi Village, Huazang Temple Town, Tianzhu Tibetan Autonomous County: Also famed for its Chakouyi Running Horses. These horses are known for their exceptional skill in performing the ambling gait (pace), offering riders a fast, smooth, and jolt-free experience. They also possess strong pulling power. The breeding area features high mountains and cold climates, where the horses are pastured year-round…
One of the famous and specialty vegetables of Wuwei. It has dark green leaves, with an edible root that is 25–26 cm long and 5–6 cm in diameter, shaped like a long cylinder. The above-ground part accounts for about three-quarters of the total length. Each plant weighs around 500 grams. The skin is dark green, and the flesh is emerald green. When eaten raw, it is crisp, sweet, juicy, and has a slight spicy flavor. It stores well. After being stored for some time, the flavor becomes even more...
Features: Highly disease-resistant and extra early-maturing. The plant is robust with dark green, large leaves—each leaf bearing one flower cluster, and each cluster can produce 2–3 fruits simultaneously. The fruit is long and club-shaped, measuring 30–35 cm in length and 4–6 cm in diameter, weighing 0.3–0.4 kg per fruit. It has a shiny purplish-black skin, tender flesh, few seeds, and superior quality...
Minqin Goji Berries are produced in Minqin County, Gansu Province. They are characterized by their bright red color, plump berries, sweet taste, and high sugar content. The main production area of Minqin Goji Berries is located between longitude 101°49′41″–104°12′10″ and latitude 38°3′45″–39°27′37″,…
The Suwu-brand sand sculpture products from Minqin County are meticulously crafted using pure natural sand grains and a scientific formula. All molds are hand-carved, resulting in artwork that is simple and natural, smooth and pleasing, finely detailed, elegant and generous in appearance. The products are durable and sturdy in texture, with a plain and genuine artistic expression. Their creative themes are novel, grand, and noble, evoking reflections on the world, drawing attention to the present, celebrating art, and appreciating life. With a distinct primal and western character, they possess strong ornamental and collectible value.
are a popular type of baked good in Shaxiang. Known for their rich flavors and deep local cultural character, they stand out and can rival the sweet cakes of the Jiangnan region and pastries from other regions. Making jujube-leavened steamed buns requires mastery of three key skills: dough fermentation, kneading, and cooking. To ferment the dough, take flour and mix in one-tenth its amount in yeast, then knead into a dough ball and keep it warm to allow fermentation until it becomes...
Shamimi Liangfen is a traditional, purely natural, and pollution-free delicacy from Minqin. It uses wild shamimi grains from the Tengger Desert and Badain Jaran Desert as its main ingredient. The grains are soaked in water for 6–8 hours, then crushed by kneading them with sun-sterilized wheat straw. The mixture is placed in ceramic ware and kneaded three times to extract the juice. It is then gently heated over a low flame of grass and wood until it becomes a paste, which is poured into ceramic containers to cool until it turns clear and glossy...
Tsuola (Tibetan: ཙུ་ལ་), is a type of dried curd made from milk after the fat has been removed. It is used in Tibetan pastries, mixed with tsampa (roasted barley flour), or as a side dish. Tsuola is what remains after the butter is extracted during the churning of yak or cow milk. The residue is boiled in a pot, then poured into a clean white cloth bag, or alternatively, a piece of white cloth is tied by its four corners to a rope and hung up, with the residue poured into the cloth pouch. The moisture is then slowly...
Tibetan-style pastries are made with a filling of cheese mixed with butter, walnut kernels, sugar, and other ingredients, wrapped in flour dough, shaped into various forms, and steamed until cooked. They are generally eaten during festivals. The larger ones are called “zuo hun” [note: garbled characters], and come in two shapes: long and short “twisted fish.” The long ones are about a foot in length, while the short ones are three or four inches, and are served with green vegetables, mashed garlic, poured chili oil, mustard…
Halihai is a distinctive snack of the Tu ethnic group, made by mixing tender powdered flour into a filling, then wrapping it in an oil pancake. It tastes delicious, is appetizing, and helps strengthen the spleen. …
Cauliflower Dumplings When the cauliflower buds are about to bloom, the upper sections are blanched in boiling water, stir-fried with light oil, seasoned, and used as filling. The wrappers are made of wheat flour, and the dumplings are shaped into triangles, half-moons, and lotus leaf forms. They can be pan-fried or steamed before serving.…
Potatoes are a traditional and advantageous crop in Dongping Township. Located at the junction of the Qinghai-Tibet Plateau and the Loess Plateau, Dongping Township sits at an altitude of 2,100 to 2,450 meters. The area enjoys a cool climate with large diurnal temperature variations, deep soil layers, and loose sandy soil. Most of the annual precipitation occurs in late summer and early autumn, which closely matches the light, heat, water, and soil conditions required for potato growth. This provides naturally superior conditions for potato cultivation. The potatoes produced here are known for their high yield, strong natural fruiting ability, large and uniform size, excellent quality and taste, high starch content, and strong disease resistance. They serve as a premium base for seed and commercial potatoes for residents in Tianzhu and surrounding regions.
Tianzhu Red Globe Grapes are large in size, crisp in flesh, pleasant in taste, vibrant in color, and beautiful in cluster shape. With a sugar content of over 20%, their quality surpasses that of imported American Red Globe Grapes, earning recognition and praise from merchants and consumers alike. They have been honored with the title “Ruby of the Snowy Plateau.” In 2008, over 300 acres of Red Globe Grapes across the county bore abundant fruit…
Tibetan: "Zesai". Known for its appealing color, delicious aroma, and rich nutrition, it is a special dish served by Tibetans to their most honored guests. Main ingredients: Rice, gypsophila (Tibetan gypsophila), butter Side ingredients: Raisins, peas, carrots, white sugar Preparation: 1. Cook the rice until fluffy 2. Dice the carrots, and blanch them together with the peas and Tibetan gypsophila…