The history of eating lamb in China dates back a very long time. Historical records show that as early as the Tang Dynasty, lamb from the Hexi Corridor was already presented as tribute. Livestock farming in Liangzhou was renowned across the country, and among the people, lamb enjoyed even higher prestige. There were many ways to prepare and enjoy it—steamed, stewed, boiled, or served as pulled meat—but braising was especially common. Its characteristics include…
Gaocun Steamed Buns, also known as Sweet Water Steamed Buns, are made by kneading dough with bran leavening and various seasonings, then steaming it. The process generally includes mixing the dough, fermentation, shaping, and steaming in baskets. The flour used for Gaocun Steamed Buns is fine, and during fermentation, it is repeatedly mixed and kneaded. When steaming, the wooden baskets must not leak air. This results in buns that are white, flaky, and fragrant. Their shape resembles the round sky and square earth, and their taste is soft, delicious, free from alkaline flavor, and melts in the mouth — making them especially suitable for both the elderly and children. Gaocun Steamed Buns are one of the outstanding traditional foods of Liangzhou.
Yam and Rice Porridge is made with Liangzhou millet and potatoes (commonly referred to as "yam" in Liangzhou). To prepare it, select clean Liangzhou millet, rinse it, and put it into a clay pot. Boil it over high heat until about 80% cooked. Then add diced potatoes and sprinkle a little flour. Stir vigorously with a wooden spoon and season with salt. Heat a small amount of clear oil, sauté chopped scallions, then add chopped...
Liangzhou District has a long history of garlic cultivation, making it a traditional and advantageous crop. The planting area spans 12,000 mu, with a total output of 15,000 tons. The main growing regions are towns such as Hongxiang and Shuangcheng, and the varieties primarily include local red-skin garlic and Xinjiang red-skin garlic. Garlic is planted in early March and harvested in early July. In June 2005, Hongxiang...
The White Snow Red Peach takes 210–230 days to ripen, with an average fruit weight of 400 grams and a maximum weight of 1020 grams. Grown in solar greenhouses, it is harvested and marketed between January and February. The fruit is of premium quality, with a pale yellowish-white base color that turns vibrant red upon ripening, making it visually appealing. The flesh is white and boasts the fragrant aroma of wild peaches, which is highly enticing. Its sugar content…
Liangzhou got its name for its cool climate, but its cold noodles take it to another level of chill. On sweltering summer days, a bowl of Liangzhou cold noodles offers a uniquely refreshing experience — cool, tangy, and spicy. According to *The Eastern Capital: A Dream of Splendor*, as early as the Northern Song Dynasty, during the dog days of summer, the capital city of Bianliang already had “fine-threaded cold noodles” on the market. Research suggests that cold noodles originated...
Liangzhou Oil Cake is a sweet treat, often enjoyed by the elderly, women, and children. It is made by kneading dough with boiling water (scalded dough), sometimes mixed with a small amount of potato flour, and then filled with white sugar, sesame seeds, shredded red and green candied fruits, and a syrup made from roses. The filling is placed in the palm of the hand, shaped into small round cakes weighing about one or two taels each, and then deep-fried until the outer layer turns crispy. When eaten hot, it’s…
Liangzhou Clay Pot Tofu is created by drawing inspiration from the cooking method of “Clam Soup in Clay Pot,” a famous dish from the Tang Dynasty, with some improvements made to the culinary techniques. The dish uses a clay pot as the cooking vessel, filled with tofu, cellophane noodles, mushrooms, salted egg, meatballs, bamboo shoots, and fresh vegetables. A one-inch square of diced chicken is placed on top, followed by chicken stock along with a small amount of...
Clear soup beef or mutton pita soak is a distinctive local delicacy of Liangzhou, commonly found in households across both urban and rural areas. Its characteristics include tender lean meat, non-greasy fat, rich and flavorful broth, and a lingering aftertaste that leaves one feeling satisfied. It also helps to warm the stomach and stave off hunger. The preparation method involves boiling fresh beef or mutton, then mixing it with steamed buns made from flour, and serving it in a bowl. The dish is rich in flavor and...
Liangzhou Marinated Chicken, also known as Liangzhou Roast Chicken, has a long history. With strict ingredient selection, meticulous preparation, and a refined recipe, it is renowned across the Hexi Corridor for its large size, tender and juicy meat, golden color, rich aroma, and unique flavor. The traditional method of making Liangzhou Marinated Chicken involves carefully selecting plump and tender young chickens and processing them with great precision. The broth used to cook the chicken contains seasonings such as dark soy sauce, white pepper, cloves, star anise, cinnamon, cardamom, ginger, Sichuan peppercorns, and fennel...
Liangzhou lamb is tender in texture, rich but not greasy, lean yet not gamey, making it a widely loved delicacy and a renowned dish of the frontier. The consumption of lamb has a long history in China’s northwest region. Historical records indicate that as early as the Tang Dynasty, Liangzhou was famed nationwide for its livestock, and the lamb from the Hexi Corridor was even offered as tribute. Among the common people, the reputation of lamb…
Heavenly Ladder Mountain ginseng fruit comes from the pristine highland soil — 100% natural and pollution-free, highly nutritious yet low in sugar and fat. It's a rare nutritional treasure and a heavenly fruit on Earth. The fruit is a berry, sweet and juicy with a refreshing aroma and delicious taste, known for its low sugar and low-fat properties. It contains vitamin C and various amino acids, as well as multiple essential trace elements required by the human body such as selenium, molybdenum, and cobalt...
“After the Fifth Dragon Boat Festival, the tips of wheat and barley turn yellow.” In Liangzhou during the fifth lunar month, golden waves roll across the fields. The locals have a unique and amusing way of preparing freshly harvested wheat. First, they boil the wheat still attached to its stalks over a high flame. Once cooked, they scoop it out, drain off the water, and let it cool. Then they rub the grains in a snow-white wicker winnowing basket before winnowing away the chaff, leaving behind nothing but clean, jade-like grains...
The "Troika" trio — commonly known as the three famous snacks of Liangzhou: Liangzhou hand-pulled noodles, cured meat, and rock sugar jujube fu tea — is widely renowned across the Hexi Corridor. Loved by both visitors from out of town and local residents, these dishes are affordable and represent popular, flavorful local cuisine. Strolling into markets in the northern part of the city, such as Beiguan Market, and other similar spots, when you see a bowl of hand-pulled noodles, a plate of cured meat...
Mianpi is a delicacy made from high-quality flour. It has a shiny, golden-yellow hue and is translucent like jade. It is cut into strips as thick as chopsticks or diced like mahjong tiles, then seasoned according to preference with a mix of soy sauce, vinegar, mashed garlic, chili oil, mustard, salt, and shredded carrots. The result is a chewy, deliciously tangy and spicy cold dish. In the making process, top-grade flour is mixed with water and a small amount of penghui (a type of green edible alkali) to form dough, which is then repeatedly kneaded in clean water to separate the protein from the starch. The separated protein is placed in a flat container and steamed, commonly known as mianjing (literally "noodle essence"). The starch, left to settle at the bottom of the container after the water is drained, is then mixed with clean water and an appropriate amount of penghui water to form a thin batter. This batter is ladled onto a large flat tray and steamed, then cut into square slices. It is served in bowls as a refreshing cold noodle dish. This cool and refreshing noodle food is immensely popular and widely enjoyed. Especially during the hot summer and autumn seasons, it is especially favored by tourists. Throughout both urban and rural areas of Liangzhou, mianpi can be found in all markets and fairs.
Liangzhou cold noodles are renowned throughout the Hexi Corridor. The noodles are made by mixing high-quality flour with penghui (a type of green edible alkali), adding a small amount of cooking oil, and then kneading repeatedly. After kneading, the dough must “rest” for three to four hours. It is then stretched into various shapes—thin, thick, wide, etc.—as needed. Once boiled, the noodles are plunged twice in cold water, then coated twice with hot refined oil. When lifted, they are springy and firm, yet settle loosely in the bowl, forming a golden nest of silky strands. A spoonful of vinegar-based broth poured over them adds the perfect finishing touch. The Guo family of Liangzhou, who have inherited this craft through generations, are widely regarded as the best makers of these noodles.
Liangzhou Bobazi is as rustic and unadorned as can be. To make it, scoop a bowl of flour, pour in cold water, and stir until you have a soft, gooey dough. Using a bamboo chopstick, scrape and twirl along the edge of the bowl to form a “fish,” repeating the motion until you’ve made several. When the water boils, the “fish” swim about. They can be scooped out and served with vegetables and sauce, or eaten in the broth. A whole meal…
Among the myriad of snacks, Liangzhou Jiangshui Noodles can be considered a standout. The finished noodles have a tender yellow and verdant green appearance, topped with a layer of red oil, offering a deliciously sour and spicy taste with excellent color and flavor. There are no strict rules on the type of noodles used—whether rolled, pressed, or pulled—all that matters is the quality of the fermented brine. This so-called "jiangshui" is made by briefly blanching fresh leafy vegetables such as celery, Chinese cabbage, and cabbage in boiling water, then soaking them in a jar of cold boiled water. A small amount of old jiangshui is added as a "starter," the jar is sealed, and through the action of lactic acid bacteria, the vegetables develop a strong sour taste along with a subtle, distinctive aroma after about a week, at which point it’s ready to eat. To make the noodles, one spoonful of the prepared jiangshui is scooped into a pot and diluted with water according to the desired level of sourness and personal preference. Once brought to a boil, ingredients like chopped scallions, cilantro, salt, and chili are added. After cooling, the dish is complete. When the cooked noodles are served with the cool jiangshui, a single bowl can feel refreshingly invigorating. Many people have also ingeniously turned jiangshui into a beverage, drinking it as a summer substitute for tea. The reason is that jiangshui contains lactic acid bacteria, which aids digestion, cleanses the intestines, promotes urination, and benefits overall health.
Pulled Sugar Potatoes are made using Lanzhou potatoes as the main ingredient. The finished dish features a bright color, and when picked up with chopsticks, silvery strands of caramelized sugar fly about — sweet, fragrant, and delicious. To make them, wash and peel the potatoes, then cut them into diamond-shaped or crisscrossed (roulade) pieces. Fry them in oil in two batches until golden brown. Leave a small amount of oil in the wok, add white sugar, and stir continuously to ensure even heating...
Pastry is a general term used by the Manchu people to refer to various cakes and pastries they make. The traditional Linzhou food Jinji Pastry is a family recipe passed down through three generations of Cai Jinyun, featuring over 30 varieties including sugar-fired cakes, bird's nest crisps, horseshoe crisps, buddha’s hand crisps, ox-tongue pastries, and fennel cakes. The ingredients are carefully selected and the baking process is finely executed. Sugar-fired cakes are made using small-layered dough wrapping...