Knead highland barley flour into a dough, then shape it into round noodles. There are two types: long and short. The long ones are about a foot in length, while the short ones are three to four inches. They are served with green vegetables, mashed garlic, chili oil, mustard, and other seasonings, offering a smooth and delicious taste. …
Wuwei boasts an ancient and long-standing history. Archaeological evidence shows that as early as 4,000 years ago, the local culture had already reached a level comparable to that of the Central Plains. The ancestors of Liangzhou had a longstanding tradition of drinking, and as early as the Han Dynasty, the region’s fine grape wine was offered as a tribute to the imperial court. The wine culture of Liangzhou has a profound heritage. According to the “Tale of Taizhen,” “When Li Bai presented his ‘Song of Pure Peace,’ Yang Guifei (the Imperial Concubine) held a crystal goblet and sipped the grape wine from Xiliang. Empress Wu Zetian also greatly enjoyed the wine of Liangzhou.” Throughout the dynasties, poets and scholars formed an inseparable bond with the fine wines of Liangzhou, leaving behind countless elegant verses. The poem “Liangzhou Ci” by the Tang Dynasty poet Wang Han—“Fine grape wine in a luminous cup; I want to drink, lutes urge on horseback. Don’t laugh if I lie drunk on the battlefield; how many warriors ever return from war?”—is hailed as an immortal masterpiece that has stood the test of time. In the eighth year of the Tianbao era (749), Cen Shen, who once served as secretary under Gao Xianzhi, the military governor of Anxi, wrote during his two-year stay in Liangzhou the poem “Teasing the Old Wine Seller at Huamen”: “The old man, seventy years of age, still sells wine; a thousand pots and jars line the entrance of Huamen. The elm seeds by the roadside look just like coins—would you pluck them to dip in your wine?” This too is an enduring classic passed down through the ages. Other refined literary works include Yuan Zhen’s “Xiliang Performance” from the Tang Dynasty and Zhang Heng’s “Liangzhou Ci” from the Ming Dynasty... Countless beautiful lines abound. When Emperor Taizong of Tang reclaimed the Western Regions, the brewing techniques of Liangzhou grape wine were fully introduced to the inland areas.
Gansu Alpine Fine-Wool Sheep is a new dual-purpose fine-wool sheep breed developed in the early 1980s in the high-altitude alpine pastoral areas of Qilianchuan at elevations between 2,600 and 3,500 meters. Its main characteristics include strong adaptability to the harsh natural ecological conditions of high-altitude pastures, excellent resilience, good climbing and roaming abilities, outstanding herding performance…
Cheese primarily includes butter, chura, milk cake, yogurt, and milk. After boiling milk and allowing it to cool, a yellowish layer of fat forms on top, commonly known as milk skin. This can be used to make butter, mix with tsampa, or bake into milk cakes. Butter is mainly used in food preparation to mix with tsampa, make pastries, and more.
Roasted Pot Bread has a golden, crispy exterior and a soft, fluffy interior. It is typically sliced or cut into pieces before eating. It dries easily without going moldy. When dry, it quickly softens upon contact with tea, making it convenient to eat and carry.…
Fried Dough Twists Fried dough twists are a deep-fried food, often likened to "beef ribs" due to their appearance. The dough is rolled out to the thickness of a finger, then cut into strips about one foot long and one and a half inches wide. These strips are then cut into two or four connected loops, which are separated and flipped before being deep-fried in oil. …
White yak meat is tender, has a long shelf life, fine muscle fibers, high content of protein, calcium, and phosphorus, low cholesterol, and is pollution-free—making it a true "green food." It can be boiled, stir-fried, pan-fried, or braised. Dried raw beef can be eaten directly.…
Wild vegetables Among the well-known wild vegetables in Tianzhu are bracken, deer horn vegetable, willow flower vegetable, wolf’s belly 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, stone flower vegetable, and dozens of other varieties. Bracken is also called dragon claw vegetable, and comes in green, red, and purple varieties...
Chengguan Town: Liangzhou Huangtai Wine and craft carpets are well-known.…
Chengguan Town: Huangtai Wine from Liangzhou and craft carpets are well-known.…
Wuwei Pig Head Pear: Also known as Ghost Head Pear, it is abundant and of high quality. It is also found in some counties and townships in Zhangye and Jiuquan regions. As early as 300 years ago, pear trees were widely cultivated along the Hexi Corridor.
No one would have imagined that a tiny melon seed could be unanimously hailed as a “marvel of Chinese cuisine” by domestic food experts, nutritionists, and merchants from both China and abroad. This is the “natural shell-less melon seed” created by the people of Wuwei today. Its introduction quickly caught the attention of food connoisseurs at home and abroad. On July 5, 1990,…
The modern pharmaceutical industry in Wuwei started relatively late, with few manufacturers, small scale, and no established system. However, there are historical records of medicine production in Liangzhou: the successor to “Wanghai Ma Ointment,” known as “Liangzhou Zushima Ointment,” accompanied Qin Dahe on his historic trek across Antarctica, earning worldwide acclaim and adding a unique gem to Wuwei’s pharmaceutical industry—Wanghai Ma Ointment…
Modern clothing, footwear, and socks pursue unique designs, luxurious fabrics, and trendy colors, each striving to stand out in a vibrant, competitive market. Even something as small as a pair of socks now comes in a myriad of styles—long or short, transparent or semi-transparent—each with its own distinct charm. As sock manufacturers rush to join the trend, vying for a piece of the...
The "Flying Apsaras" antique-style carpet combines the best of various craftsmanship techniques, drawing inspiration from the invaluable art of Dunhuang murals as well as advanced technologies and management expertise from peer manufacturers. The material used is locally produced high-quality wool known for its long fibers, high strength, glossy finish, and great elasticity. The "Flying Apsaras" brand premium machine-washed wool antique-style carpet is a specialty product of Wuwei...
The Benma Rice Cracker family: if Chinese rice crackers originated in Shaanxi and Chengdu, Sichuan, then those from Gansu began in Liangzhou. Wuwei was the first place in Gansu Province to introduce the technology and produce "Benma Rice Crackers." Liangzhou's "Benma Rice Crackers" come in a variety of flavors, including spicy, five-spice, and beef-flavored. The product uses...
In the depths of winter, it’s the season for Liangzhou’s “Soft Pear.” Among the stalls lining the streets, where bright red apples and golden winter pears shine, the Soft Pears look the least appealing—grayish-brown, wrinkled, and sun-softened into a mushy mess that seems spoiled. Who would spend money on such “bad…”
The preserved meat sandwich, commonly known as "meat clip," originated in the Ming Dynasty and is the "sandwich" of Liangzhou. To make it, fresh pork and traditional cured meat sauce are first selected, along with traditional stewing seasonings such as Sichuan peppercorns and star anise. Through a unique cooking process, the cured meat is prepared. The resulting meat is fragrant but not overpowering, rich but not greasy, well-cooked but not mushy, with a golden hue...
Rice Porridge with Fried Dough Twists is one of the signature snacks of Liangzhou. To make it, yellow millet and a small amount of lentils are first boiled in a clay pot over high heat to create a thin porridge, then a small amount of flour is mixed into a paste and added. Before serving, it is seasoned with scallions, Sichuan peppercorns, and hot oil. It has a salty flavor, a yellow hue, and a soft, sweet taste. When eating, the fried dough twists are broken into small pieces and soaked in the lentil and millet porridge...
Liangzhou Giant Mooncake, apart from its beautiful, layered patterns resembling cloud-like designs, is most notable for its massive size. On rainy days, children often chant: “Heavens, heavens, pour down heavily, let the mooncakes be steamed as big as cartwheels, so that a young man could eat one and make a house collapse.” These giant mooncakes can weigh as much as eight to ten kilograms—about the size of a small car wheel. After the Mid-Autumn Festival…