Farmers along both banks of the Yellow River in Yongjing County have adopted advanced dry nursery and sparse planting techniques to grow rice on saline-alkali land. The resulting rice has earned the reputation of “Yellow River Pearl Rice” for its excellent quality, bright color, and aromatic taste. Since the successful trial cultivation by the county’s agricultural technology station in 1996, the planting area has expanded year by year…
Yellow River carp is a renowned variety of freshwater fish and a specialty of the Liujiaxia Reservoir. Located in the upper reaches of the Yellow River, the reservoir boasts unpolluted water that provides an ideal environment for the growth of Yellow River carp. The fish are known for their tender and delicious meat, and are widely sold across northwestern markets and major cities. The artificial breeding output of the Liujiaxia Reservoir amounts to nearly 600 tons.…
Hand-grabbed lamb is a beloved traditional delicacy among the various ethnic groups in Jishishan, named for the way it is eaten — by hand, without chopsticks. The dish uses Fudi sheep (locally raised fattened lambs), which have alternating layers of fat and lean meat. The meat is tender, rich yet not greasy, with a long-lasting flavor and minimal gaminess. After slaughtering, the whole sheep…
Longnan Walnuts: The Gansu Province’s Longnan region produces the most, with those from Dahe Township being particularly large, rich in oil, with shells as thin as paper, high oil yield, and top quality. The walnut has a cultivation history of about 2,000 years. Sibaozi Township: Renowned for winter pear and walnuts. Zhongzhuang Village in Sibaozi Township: Known for its walnuts and winter pears. Dahe Township: …
Bao'an waist daggers enjoy great renown.…
Jiachang Persimmons are made by air-drying. They are known for their large size, thick flesh, golden-yellow and glossy color, fragrant aroma, and sweet taste. Though produced in the deep mountains, they have long been famous even in the capital and were once tribute fruits for emperors in ancient times. …
Shelled walnuts have thin, fragile shells that make it easy to access the nutmeat. They also feature thick, rich flesh with high oil content, making them one of the finest varieties among all walnuts.
The method for making Raft is as follows: first, repeatedly wash the intestines in water (with alkali and vinegar) until they are free of odor, then turn them inside out. Next, chop the sheep’s heart, lungs, liver, and meat, and mix them with seasonings such as clarified oil, scallions, ginger powder, Sichuan peppercorn powder, tsao-ko pepper powder, salt, and MSG. Then, spread out the layer of fat, place the filling inside, roll it into a cylindrical shape, and wrap it with string...
The method for making wheat sausage is as follows: first thoroughly clean the small intestines. Then mix flour with water to form a paste, stir in an appropriate amount of starch, salt, monosodium glutamate, and other seasonings until well combined, and fill the mixture into the cleaned intestines, sealing the ends. Be careful not to overfill. Next, steam the sausages in a steamer basket or boil them in a pot. During cooking, prick them with a needle to release air. Once cooked, remove, cut into sections, and arrange on a plate. Alternatively, after slicing the wheat sausages, pan-fry them until the skin turns golden and crispy, then plate them. Serve with toppings such as spicy oil, mashed garlic, and vinegar. The taste is rich yet not greasy, delicious, and enjoyable time after time, all at an economical price.
Flipping through the *Linxia Hui Autonomous Prefecture Annals* and the *Jishishan County Annals*, among the color photos prominently displayed at the beginning of each volume, there is a photo titled *Thin-shelled Walnut* and another titled *Dahejia Eggshell Walnut*, placed alongside other local specialty products. The walnuts in the photos, served on a plate, have smooth shells, with several showing cracks that reveal plump, slightly pale-yellow kernels—indicating their exceptionally thin shells without any inner layers. This is the renowned Dahejia Eggshell Walnut. The *Forestry Volume* of the *Linxia Hui Autonomous Prefecture Annals* states: "Dahejia has abundant walnut planting resources. According to the 1964 provincial and prefectural fruit tree resource survey, varieties include June Yellow, Da0, Eggshell, Duck Egg, Stone Grabber, Soft Walnut, Big Three-lobed, Small Three-lobed, and Firewood Walnut. Among them, the Eggshell walnut is the most famous."
Jishi Fermented Rice Noodles: Linxia fermented rice noodles are renowned across the Three Long regions and have become a famous snack. Jishi fermented rice noodles are the same as those from Linxia; they are a highly favored delicacy among all ethnic groups. During preparation, high-quality flour is selected, mixed with cold water to form a dough, and then kneaded in a basin while washing with water…
Raft Intestine and Flour Sausage are traditional snacks beloved by people of all ethnicities in Jishishan County. The Hui, Bonan, Dongxiang, and Salar peoples are particularly skilled at making them. The way to make Raft Intestine is: first thoroughly clean the fat intestine with clean water (adding alkali and vinegar) until it is free of any odor, then turn it inside out. Next, finely chop the sheep’s heart, lung, liver, and meat, and mix them with cooking oil, scallions, powdered ginger, powdered Sichuan peppercorn, powdered tsao-ko, salt, monosodium glutamate, and other seasonings. Then, spread out the full belly fat, stuff it with the filling, roll it into a tube shape, tie and seal it with string. It is named so because it resembles a tied-up sheepskin raft. Alternatively, the filling can be stuffed into the fat intestine, filled to the brim, and then sealed. Finally, steam it in a steamer basket or boil it in hot water, remove it, cut it into sections, and serve on a plate. Some cut the Raft Intestine into pieces, pan-fry it until golden and crispy, then plate it and serve with chili oil, mashed garlic, and vinegar. When eaten, it is tender, not greasy, delicious, fragrant, and very appetizing.
Fried pastry is a delicate deep-fried food. During festivals and celebratory occasions, Muslims in Jishishan County always make fried pastry to entertain guests and give as gifts to relatives and neighbors. Fried pastry comes in three types: inlaid, candied, and shaped. Inlaid fried pastry…
Fried dough twists are a delicate deep-fried food. During festivals and celebratory occasions, Muslims in Jishishan County always make them to serve guests and give as gifts to relatives and neighbors. Fried dough twists come in two types: “Pan San” and “Crispy San”…
Sugar HeHe is a distinctive Hui ethnic delicacy. Boiling water is used to mix flour, which is then kneaded and rolled out into circles of varying diameters, typically between 10 and 20 centimeters. Two such pieces are needed. The filling is made from premium brown and white sugar, peanuts, grapes, walnut kernels, rose petals, mashed red dates, and beef (or mutton) fat. The filling is spread between the two dough rounds and sealed at the edges. Alternatively, the dough may be placed in a mold and pressed with patterns before sealing. It is then pan-fried in a flat-bottomed oil pan, flipped several times until golden and crisp. Served on a plate, it is both visually appealing and delicious, with a predominantly sweet flavor.
Lamb and Eggplant Stew uses ox-heart eggplants, which are cut vertically into 4–5 strips without separating the stem ends. The strips are deep-fried and set aside. In a hot wok, stir-fry diced lamb, diced eggplant, and scallions, then add seasonings and stir again before pouring in boiling water. Place the deep-fried eggplant strips stem-side up into the stew and simmer for a few minutes. Mix starch water with an appropriate amount of soy sauce, ladle the stew into bowls, top with minced meat, …
Guamo is made by mixing flour with hot water, rolling it into flat dough sheets, and shaping it similarly to buns. The pleats are not well-defined, and the filling typically consists of garlic sprouts and mutton. After steaming, it is served with vinegar and chili oil for dipping. …
As early as a thousand years ago, the craft of handwoven carpets was introduced to Linxia via the Silk Road from the distant Western Regions. Linxia’s handwoven carpets appear splendid and luxurious from afar, with richly colored floral patterns. Upon closer inspection, they reveal refined elegance and vibrant hues. Renowned for their exquisite craftsmanship, sturdy texture, and beautiful design, they are deeply loved by people of all ethnic groups. Particularly the artistic tapestries, with their unique...
Linxia Guokui is a specialty of Linxia City, Linxia Hui Autonomous Prefecture, Gansu Province. Made primarily with fermented flour, Linxia Guokui comes in several varieties, including scallion oil, sweet crispy, and plain bun types, depending on the addition of ingredients such as scallion oil or sugar. Guokui is the most common traditional baked good in Linxia. It is made mainly with fermented flour and can be categorized based on added ingredients such as scallion oil or sugar...
Sweet wheat, also known as sweet fermented grain, is a traditional snack from the Linxia Prefecture area. It aids digestion, invigorates the stomach, and refreshes the mind. The brewing method involves soaking wheat, highland barley, or small oats in water to soften the husk, then pounding them on a stone mill or mortar to remove the bran. After cooking and cooling, sweet fermentation starter is mixed in, and the mixture is placed in a straw bin or jar and left to ferment in a warm place...