“Heishantou” is one of the premium wheat varieties grown in the arid regions of Wuchuan Township, Baiyin District, with a long history of cultivation. It is characterized by its drought resistance, waterlogging tolerance, and being pollution-free. It contains a variety of nutrients required by the human body, such as protein, with high gluten content and excellent taste. Legend has it that during the Ming and Qing dynasties, it was offered as a tribute for the enjoyment of the royal family, and it enjoys a high reputation in the northwest region…
Lotus Mountain Odd Stones The Lotus Mountain Odd Stones come from the Yemu River and Jiudian Gorge in the Taohe River basin. They are mainly composed of igneous rock, sedimentary rock, and metamorphic rock. Due to their mineral content—including olivine, plagioclase, pyroxene, Iceland spar, and various metal elements—the stones are fine-textured, smooth, hard, and feature strong color contrasts. They are particularly prized for their varied patterns, smooth veins, and captivating charm...
Sheep and Goat Offal Stew — made from the internal organs of sheep and goats, this is a delicious and affordable traditional Hui ethnic snack with a long history and well-deserved reputation. As early as the Ming Dynasty, the Hui people had already mastered the art of cooking offal stew to perfection. The geographer Xu Xiake documented in his travelogue, *The Travels of Xu Xiake*, an account of enjoying sheep and goat offal stew in the home of a Hui family...
Kang Le Niangpi is a specialty of Kang Le County in Linxia Hui Autonomous Prefecture, Gansu Province. Niangpi is one of the unique and flavorful snacks of the Hui ethnic group. It is characterized by its golden-yellow, translucent color, soft yet chewy texture, and exceptionally delicious taste. Niangpi is a food made from wheat flour. High-quality flour is mixed with water to form a firm dough, which is then kneaded in clean water...
Fragrant oil flatbread is a traditional food of the Muslim community in Kangle. During Eid al-Fitr, Eid al-Adha, and the Prophet’s Birthday, every household fries these flatbreads—not only for their own consumption but also to give as gifts to relatives, friends, or imams. “Fragrant oil flatbread” is considered a sacred food in Islamic tradition. When eating it, one should break it apart. If others are present, it should be divided into several pieces, and according to the Hadith…
The making process of Keluo Steamed Buns begins with fermenting flour, then adding edible alkali, kneading evenly, rolling into sticks, cutting into small sections, flattening, and rolling into round dough pieces. Carrots are grated and steamed, lamb is minced (or crushed), scallions are chopped into small sections, and spinach is shredded. The carrots, lamb, scallions, and spinach are mixed together. Then, lamb fat is placed in a pan, melted quickly over high heat…
Guanghe Sweet Fermented Grains is a specialty snack from Guanghe County, Linxia Hui Autonomous Prefecture, Gansu Province. With its sweet and refreshing taste, yellowish color, tender texture, and delicious aroma, Guanghe Sweet Fermented Grains is widely loved by the public. The county’s distinctive snacks are famous across the country, including Guanghe Guokui (a type of flatbread), lamb, lavish banquet spreads, and fried dough snacks. Among them, Guanghe Sweet Fermented Grains and Niangpi (cold rice noodles) are especially renowned — they are a beautiful highlight of Guanghe. During Ramadan, the demand for Guanghe Sweet Fermented Grains and Niangpi often exceeds supply.
Making lamb rafts is an extremely meticulous process. Fresh whole lamb is used — first, the large intestines are taken and cleaned through multiple hand-washing steps until they are thoroughly clean and ready for use. Next, the heart, liver, kidney, and selected cuts of meat are finely minced into a filling, mixed with finely chopped scallion whites, minced ginger, fine salt, and ground pepper. The mixture is well blended and carefully stuffed into the cleaned intestines. The steamed meat-filled sausages are then cut into segments about one inch long...
Linxia Hui Brick Carving is a folk craft rich in ethnic characteristics and enjoys a high reputation in the northwestern region. In local temples, monasteries, public buildings, and residential homes—on gables, screens, gateways, passageways, roof ridges, and railings—you can often find many exquisite brick carvings that are truly breathtaking. Linxia Hui Brick Carving boasts a long history...
Quanli Village, Chengguan Town, Guanghe County: Known for its leather jackets.…
There are many ways to enjoy Jiangshui Noodles. They can be eaten as a vegetarian dish by stir-frying minced scallions in light oil until fragrant, then adding boiling Jiangshui broth and mixing it with the noodles like a meat sauce — the taste is light and refreshing. Alternatively, you can pour the Jiangshui directly into the pot to make a one-pot noodle dish. Another way to enjoy Jiangshui Noodles is with beef: fresh beef is minced and similarly...
Cold tofu jelly is one of the most beloved cool dishes in summer and autumn. It is made by stirring bean starch or buckwheat flour with cold water until smooth, then pouring it into a boiling pot of water with salt and alum as a base. The mixture turns into a paste that can stand a chopstick upright. After cooking for about ten minutes, it is then poured into a porcelain basin rinsed with cool boiled water but not wiped dry, to cool down thoroughly. Once completely cooled, it is cut into strips...
Sweet fermented grains, also known as sweet wheat, is a traditional dessert made primarily from whole grains through processing and brewing. To make sweet wheat, the grains are peeled and cleaned. They are then boiled, drained, and cooled before being mixed with sweet fermentation starter and placed in a container to ferment. Once a rich, mellow aroma develops, it is ready to eat. Adding a small amount of water and white sugar enhances the flavor. …
The guokui is primarily made from fermented flour and can be categorized into scallion oil, sweet crispy, and plain bun types, depending on additional ingredients such as scallion oil, sugar, etc. The craft of making guokui is highly technical, and its baking method is unique. During preparation, edible alkali is added to the leavened dough, which is then kneaded while adding dry flour repeatedly. The dough is hand-pulled into pieces, shaped into triangles, and spread with scallions, oil, …
Another interpretation of kàngzi is "to bake." The method for making this type of flatbread differs from that of guokui. A dough made with raw flour and baking soda is flattened with a rolling pin into a round shape about the size of a small pot lid. Holding it with both hands, it is placed in a heated iron skillet and baked over low heat until one side turns golden, then flipped to bake the other side. Patterns such as stars and moons are then pressed into the surface using thimbles and bracelets. …
Guoguo is an essential deep-fried flour pastry in the lives of the Hui people in Kangle, and can be made into a variety of patterns. First, a light yellow dough is made using egg whites and honey, then a brown dough is prepared with strong tea, brown sugar, and date paste. The light yellow and brown doughs are then layered together, and skilled makers can shape them into figures such as peacocks, pheasants, butterflies, dragonflies, lotus...
During the joyous celebrations of Eid al-Adha, Eid al-Fitr, Mawlid al-Nabi, as well as weddings and funerals, Sanzi is served as a main type of flour-based food for guests. Making fried Sanzi requires skilled techniques. Before kneading the dough, a pot of boiling water is prepared with a certain proportion of Sichuan peppercorns, brown sugar, and honey, which is then cooled. The flour is mixed into a dough, which is repeatedly kneaded and pressed on the work surface,…
The flour used for making Jiaotuan must be from coarse grains such as bean flour, cornmeal, buckwheat flour, or cooked potatoes (potatoes), with white bean flour considered the finest. To make Jiaotuan, first pour water into a pot and bring it to a boil. Add a small amount of refined alkali, then stir while evenly sprinkling in the bean flour until the mixture comes together into a cohesive mass that does not stick to the bottom of the pot—that’s the right consistency. Then continue stirring vigorously to ensure no lumps are hidden inside. Next, pour in an appropriate amount of boiling water, cover the pot, and simmer over low heat to fully cook the dough. Stir again to achieve a soft and elastic texture. At this point, the Jiaotuan is ready. Scoop it onto a plate, smooth it out with the back of a spoon until thin and even, then drizzle with aged vinegar, chili oil, and mashed garlic for serving. It has a silky-smooth texture like fish, a deliciously tangy and spicy taste, and a subtle aroma of beans that lingers in the mouth, leaving a truly unforgettable aftertaste.
Hand-pulled lamb is a “signature dish” among halal delicacies, rich in local character. It uses carefully raised, plump and tender “castrated sheep,” which are slaughtered according to Islamic customs by an imam, then cleaned and soaked in a basin of clean water for about 30 minutes. An appropriate amount of Sichuan peppercorns, ginger, fennel, star anise, and pepper are added and bundled into a spice bag…
Kang Le Steak is made from the most tender part of the cow’s spine, featuring a perfect balance of lean and fat meat with a slightly sinewy edge. It has a strong chewy texture, firm meat, and is very satisfying to bite into. The steak is neither greasy nor oily, offering a delicious taste, rich nutrition, and an aromatic flavor that provides a unique dining experience. …