Linseed oil (also known as flaxseed oil), rapeseed oil, mustard seed oil, vegetable seed oil, and others. Each of these oils has its own characteristics, but linseed oil stands out as one of the best. It contains high levels of essential fatty acids needed by the human body and is free from erucic acid, which is harmful to health. In addition, it has a wide range of uses in chemical industries such as printing ink, paint, and synthetic resins. (Dingxi)…
The history of mineral resource development in Dingxi can be traced back over two thousand years to the Qin Dynasty. However, it can still be considered an “untapped treasure trove” that has yet to be fully recognized or developed. There are 41 gold ore sites (including six placer gold sites), with estimated reserves of nearly 50 tons of gold, yet current production is less than one ton; eight copper...
The issue with boiled potatoes — it’s complicated. Everyone in Tongwei has eaten potatoes, but attitudes toward them are wildly divided. Some love them so much they’d eat them every day, while others swear they could go their whole lives without touching one. The former are likely from families with decent means and only have them occasionally; the latter probably ate too many as kids. Boiled potatoes, of course, are simple…
Hemp Seed Pudding Buns People from Qin’an County, a neighboring county, used to sell hemp seeds using small wine cups as measuring tools and made a handsome profit. People in Longxi grew hemp to harvest the fibers, which were then sold far and wide. The honest folks in Tongwei stripped the hemp stalks themselves to make ropes, and used the hemp seeds to make this local delicacy — hemp seed pudding. This is a nearly lost traditional snack, with a complex preparation process. The cleaned hemp seeds are...
Beef tendon noodles are one of the signature snacks of Tongwei. They have a soft, smooth, and chewy texture with a rich aftertaste. There are various ways to enjoy them: during spring, summer, and autumn, they are mainly served cold with dressing, while in winter, they are often stir-fried or added to soups. These noodles are made using a snack-making machine, giving them a slightly bubbled surface and a chewy bite—hence the name "beef tendon noodles." They are typically seasoned with chili oil, or sesame paste, sesame oil,…
Oil pancakes are made by pan-frying. Well-fermented flour is rolled out into a large round sheet, slid into a hot wok, turned, then flipped and oiled again. Green ingredients like scallions can be added in the center according to personal preference, giving it an appealing appearance. Once cooked, it is cut into four sections, stacked up, and shines bright golden. Rolling up a large flap makes for a truly delightful sight. Compared to other types of oil...
Oil pancakes are made by fermenting finely milled wheat flour, rolling it into slightly thin round cakes, and then punching a small hole in the center. In other places, lazy women just make a straight cut, unlike the more methodical women of Tongwei. The pancakes are then placed in boiling flaxseed oil, flipped three times and spun once before they’re done. Golden and shiny on the outside, tender and crispy on the inside, they are used both for worship and during spring...
Among Tongwei cuisine, the most highly recommended dish is "eating long noodles." Long noodles do not refer to any specific type of noodle dish, but rather to various types such as sauced noodles (though calling them simply noodles might actually undersell the concept of long noodles). Strictly speaking, it is a general term, and referring to long noodles often signifies something more spiritual. The people of Tongwei, skilled in agricultural civilization and particular about etiquette...
Experienced homemakers cook fresh celery until tender, then add the unfermented juice into a clean ceramic jar to ferment over several days. The thicker version is called suancai (pickled vegetables), while the thinner one is known as jiangshui (fermented water)—both are cool, refreshing, and fragrant. Before cooking the noodles, scoop out an appropriate amount of the clear jiangshui carefully. First, heat oil in a pot, then add “dijiao,” which is used to flavor the jiangshui. Dijiao is a wild herbaceous plant that blooms small blue flowers and boasts a uniquely enticing aroma. The word “add” here means you must act swiftly—“in a flash”—pouring the dijiao into the hot oil before immediately adding the jiangshui with a “plop.” Otherwise, it will really burn. Salt should be added afterward, otherwise the flavored jiangshui may turn slightly bitter. Other regions use scallions, but only rural areas in Tongwei use dijiao, giving the dish a particularly delightful taste.
Tongwei Buckwheat is produced within the current administrative region of Tongwei County, Dingxi City, Gansu Province. "Tongwei County People's Government Request on Delimiting the Geographic Indication Product Protection Area of Tongwei Buckwheat" (Tong Zheng Fa [2016] No. 81), Gansu Provincial Local Standard: "Tongwei Buckwheat" (Draft)...
Dingxi has 6.0444 million mu of natural grassland and nearly 700,000 mu of artificial and improved grassland. Countless crop straws as feed sources and large water areas remain underutilized, all of which provide a solid material foundation for developing animal husbandry. Despite this, the total output value of animal husbandry in the region...
Potatoes are a specialty of Anding District, Dingxi City, Gansu Province. Anding potatoes are large in size, have smooth skin, neat shape, high dry matter content, good taste, and are highly resistant to transportation and storage. Their yield and quality rank among the best in China. Anding District is one of the three most suitable regions in the country for potato cultivation. The area has...
Dingxi’s specialty, Jiangshui Noodles, is a type of noodle served in a broth made from jiangshui (a fermented liquid). It is widely popular in cities such as Lanzhou, Tianshui, Dingxi, and Linxia. To make Jiangshui Noodles, one must first prepare the jiangshui. Boil celery, arrowhead cabbage, and lotus root vegetable, then add them to the noodle soup along with jiangshui starter. Pour the mixture into a jar and let it ferment in a warm place for three days to produce a tangy and refreshing jiangshui...
Dingxi Niangpi is a refreshing cold dish made from wheat flour, a specialty of Dingxi that is popular throughout Gansu Province. Among various versions, Anjia Niangpi from Dingxi is the most renowned. The process begins by mixing high-quality wheat flour with a small amount of edible alkali and water to form a dough, which is then kneaded in clean water to separate the protein (gluten) from the starch. The starch slurry is mixed with water and a bit of edible alkali to create a batter, which is ladled into a flat cast-iron pan and steamed. Once cooled, it is sliced into thin strips to become niangpi. The separated gluten is steamed until it becomes a chewy, porous dough, then sliced for serving. The niangpi is served on a plate along with cold vermicelli, gluten slices, all glistening golden yellow and snow-white like jade. It is then dressed with chili oil, vinegar infused with cardamom, garlic juice, mustard, sesame paste, soy sauce, and salt, resulting in a tangy, spicy, cool, soft, and chewy flavor—making it a delicious summer dish that cools the body. The "Gaodan Niangpi," which spread from Shaanxi to Gansu during the late Qing Dynasty, has a unique taste. It skips the gluten separation and directly turns the flour into a batter to steam into niangpi. The seasoning mainly uses sesame paste and is paired with blanched mung bean sprouts, offering a refreshing, nutritious, and uniquely flavorful experience.
Dingxi Potatoes Gansu Province ranks first in potato production nationwide, and Dingxi County leads the province in potato output. Therefore, the Dingxi Municipal Party Committee and Municipal Government have made the development of the potato planting and sales industry in Dingxi County a pillar industry for “enriching the people and strengthening the county.” The planting area has been expanding year by year, processing and sales continue to increase in value…
The Tao inkstone, also known as the Greenstone of the Tao River Inkstone, is renowned alongside the Duan inkstone from Guangdong and the She inkstone from Anhui, collectively known as China’s three most famous inkstones. The Greenstone of the Tao River is found in the canyon area around Lama Cliff in the middle reaches of the Tao River, at the border between Min County and Zhuoni in southern Gansu. The production of Tao inkstones has a history of over 1,300 years. The Tao inkstone is celebrated both in China and abroad for its jade-like green color, elegant beauty, rarity, hardness, and fine texture...
The stone boasts a smooth and lustrous texture, with vibrant hues of blue, yellow, green, and red, making it premium material for crafting inkstones and an essential tool on the desks of calligraphers and painters.…
Also known as roast suckling pig. This delicious dish is said to have originated in the Northern Wei Dynasty, boasts a long history, and is renowned far and wide. The best pigs for roasting are those aged 3–4 months. After being slaughtered, dehaired, and gutted, the pig’s skin is hardened by scalding it with boiling water, then dried. Honey is applied to the hot skin, and the pig is skewered evenly on an iron spit before being roasted over charcoal fire for about 50–…
The "Ten Dishes of Lamb" refers to ten different dishes prepared using all parts of a whole lamb. This dish is widely renowned in Zhang County for its unique flavor. The "Ten Dishes of Lamb" is made with carefully selected ingredients, primarily using a large, well-fed castrated lamb. After butchering, the main ingredients include the head, leg meat, lamb chops, blood, internal organs such as heart and liver, and the tail, along with seasonings such as Chinese prickly ash, ginger, pepper, yam, and fennel.
Hand-grabbed lamb originated during the Yuan Dynasty. The Wang family of Zhang County, renowned for their military achievements, were often summoned by the Great Khan. After tasting the Mongolian royal hand-grabbed lamb, they were full of praise. Upon returning to Longyou, they brought along imperial chefs who taught local cooks how to prepare it, and the dish eventually spread to the public. As the saying goes, “When the highland barley ripens, slaughter the ram.” When crops are ripe, the sheep are also plump...