Wild Vegetable Pancake Rolls are a representative dish of the specialty cuisine in Zhouqu. They consist of flatbread paired with various wild vegetables. The oil pancakes are pan-fried until thin and tender, then rolled up with different-flavored wild greens. The result is a delicate, crispy, and soft texture enhanced by a blend of spicy, aromatic, and sweet sauce flavors. Highly delicious and nutritious, they are…
Liangfen is a popular summer dish across China, available in numerous varieties with unique seasonings and flavors. Preparation methods vary greatly from region to region, as do the ways it's eaten. In the past, rural residents often made liangfen using buckwheat flour, resulting in a soft and smooth texture. The process involved soaking — grinding — filtering — and settling the milled buckwheat grains...
Mixed Grain Dumplings, also known as mixed grain noodles, are one of the beloved coarse grain dishes among the people of Zhouqu. The local dialect term "dumplings" often leads first-time visitors to Zhouqu to assume they are some kind of small lump or ball of coarse grain. It’s only after seeing and tasting them that they realize — oh, they’re actually hand-pulled noodles made from mixed grains. Mixed...
Zhugou congee is sometimes also called "sanfan" or "jiaotuan." It originated in the old days when rural life was hard and people could only afford to make and eat this coarse grain dish, which also served as a staple food. Middle-aged and elderly people in Zhugou enjoy congee—not only because of the simple, traditional values long held by the Chinese, but also due to the nostalgic memories tied to their youth. But…
Niangpi, this snack, is not unfamiliar to us. In different parts of China, niangpi goes by various names. In the Gansu and Ningxia regions, it’s called “niangpi,” while in the south, it’s known as “liangpi.” But in the small town of Zhouqu, the unique local accent transforms the character “酿” (niang) into sounding more like “让” (rang). In fact, no matter what it’s called...
Zhouqu Congling Tibetan Chickens are raised at altitudes of 1,200 to 2,900 meters. They feed on grass tips, seeds, insects, and other natural materials. Adult roosters weigh between 1.5 to 2.0 kilograms, while hens weigh 1 to 1.1 kilograms. A hen lays about 70 to 100 eggs per year, each weighing 30 to 35 grams. The chickens have a long, low-set body…
Zhugqu County is located in the southeastern part of Gansu Province, with a total population of 135,000, of which 32% are Tibetan. The region boasts abundant and superior natural conditions such as water, sunlight, fertile soil, and warmth, featuring a three-dimensional climate where “one mountain has four seasons, and ten miles bring different weathers.” Winters are not harsh and summers are not scorching. Thanks to these favorable climatic conditions, this pristine land remains lush with greenery all year round...
Grows in humus soil within secondary broad-leaved forests and mixed coniferous-broadleaf forests at altitudes of 1,600 to 2,800 meters, distributed across 16 townships including Quwa, Dayu, Fengdie, Chagang, and Boyu. Zhuling has a long history of production and trade, serving as one of the important medicinal herbs supplied by Zhouqu County to both domestic and international markets.
Zhouqu local liquor is made by mixing cereal crops such as highland barley and sorghum with auxiliary ingredients like distiller’s yeast and water, then boiling them over high heat to prepare for saccharification and fermentation. The ingredient ratios are determined based on factors such as the size of the distillation vat and fermentation pit, the starch content of the raw materials, ambient temperature, production techniques, and fermentation duration. Whether the mixture is properly formulated is evident in whether the starch concentration, acidity, and looseness of the mash in the pit are appropriate — typically, an ideal starch concentration is 14–16%, acidity 0.6–0.8, and moisture content after soaking 48–50%. Boiling is used to gelatinize the starch, aiding the action of amylase while also killing miscellaneous bacteria. The boiling temperature and duration depend on the type of raw material and degree of crushing. Normally, atmospheric pressure boiling lasts about 20–30 minutes. The goal of boiling is to achieve a translucent appearance, cooked but not sticky texture, and no raw core inside. The cooled, boiled ingredients are then placed in earthen jars, sealed, and fermented until the temperature reaches a level suitable for microbial growth, after which they are roasted at the right time. Zhouqu local liquor comes in several varieties. In addition to roasted white earth liquor, there are also jar liquor and yellow rice wine, all of which are popular low-alcohol local liquors among the people of Zhouqu. When drinking jar liquor, the fermented mash is scooped into a simmering pot (either a clay or ceramic jar), water is added and brought to a boil, and a bamboo or taro tube is used as a straw — one end covered with cotton gauze or a sieve (to filter out the lees) — which is inserted into the pot for sipping. This is commonly called a "sucking wine jar."
Zhugqu wood ear comes in several varieties, but the best is undoubtedly the one that grows on cyclobalanopsis wood. Next comes birch wood ear, followed by mixed wood ear, which is typically found on pine trees or wild cliff (ai) firewood. Cyclobalanopsis wood ear has a tender texture and an excellent flavor, while wild cliff (ai) firewood wood ear is chewier and generally preferred by younger people. After the rain clears, industrious mountain folk brave the dew to seek out nature’s bounty. With good luck, one can gather a whole basketful of wood ears in a day. Back home, the womenfolk pour the wood ears their men have collected into a large bamboo basket, remove any debris, and then dry them in the sun once it comes out, preserving them for later use. When it’s time to eat, simply soak them in boiling water, and they’ll be as fresh as just-picked. When guests come over, serve a dish of stir-fried wood ear with cured meat, or cook up a hearty soup with wood ear, white bracken, and cured meat—the rich flavors are all from nature itself.
Zhouqu honey has a rich red hue, high viscosity, and a long shelf life. It is rich in various nutrients such as glucose, fructose, amino acids, and vitamins. Regular consumption can help clear heat and toxins, nourish the body, moisturize dryness, improve skin complexion, and combat aging. It is an excellent tonic to keep at home and makes a great gift for family and friends.…
Douhua, also known as tofu pudding, originated among the people and gradually became a signature dish at snack shops. Douhua is essentially tofu pudding, and it is considered special because its toppings differ from those of regular tofu pudding. Common toppings include peanuts, cilantro, green onions, garlic, soy sauce, and seaweed. Rich in dietary fiber, it aids digestion and helps prevent constipation...
Morel mushrooms, also known as wolf's belly mushrooms, grow in moist areas at altitudes above 1,000 meters and are particularly well-suited to meadows in mixed coniferous and broadleaf forests, valley alluvial fans, open forest clearings, and the edges of logging skid trails. Morel mushrooms have high edible and medicinal value, are rich in nutrients, have a pleasant aroma, and offer a unique taste and flavor,…
There are white ferns and sheep ferns. Sheep ferns are more widely distributed, growing in all but three townships—Zhongpai, Gongzishi, and Dachuan—which are too arid for their growth. The remaining 19 townships all have sheep ferns. White ferns are considered to have a better flavor than sheep ferns. In recent years, Zhugqu ferns have been exported to international markets and are known as the "King of Mountain Vegetables."…
Grown in the plain areas along the Bailong River at altitudes below 1,500 meters, these persimmons come in various shapes such as round, four-edged, pancake-like, ox-heart, and pointed, with the round variety being the most common. They are brightly colored, sweet in taste, and rich in nutrients, ranking just below oranges and tangerines in value. They are mainly distributed in towns and townships such as Chengguan, Jiangpan, Hanban, Dachuan, and Nanyu. …
Wen Party is produced in townships such as Quguna and Boyu, growing along the edges of high-altitude forests and in sparse shrub gullies at elevations between 2,000 and 2,600 meters. It is known as Crystal Party, Loose Party, or Defense Party, and can be either wild or cultivated. With large roots, plump flesh, sweet taste, and neutral properties, it has the functions of strengthening the spleen, boosting qi, and promoting fluid production. It is one of the major medicinal herbs traded in Zhouqu…
Zhoushu County boasts abundant live pig resources, with an annual slaughter of over 60,000 pigs. Zhoushu Tibetan Bacon is a distinctive local specialty uniquely created by the people of Zhoushu to extend the shelf life of pork. It is characterized by its rich fat aroma, bright yellow skin, fiery red meat color, appetizing appearance, delicious taste, and high nutritional value. …
Maqu County in Gansu Province, renowned as the “Best Natural Grassland in Asia,” has made livestock farming a key strategy to adjust its industrial structure and boost herders’ income. The county has vigorously developed plateau yak and high-quality meat sheep industries, forming a county-level advantage industry driven by leading enterprises. In recent years, …
Roasted Highland Barley Rice is made by cooking rice and roasted highland barley together, then serving them in equal parts in a bowl. It is topped with white sugar and drizzled with ghee sauce. When eating, stir with a spoon to mix everything together. The dish is sweet without being cloying and rich without being greasy. Tibetan people regard it as a symbolic food of unity and harmony, and it is usually the first dish served when hosting guests for a banquet.…
The Hequ horse is a superior local breed in China. Its production area is distributed across the first bend of the Yellow River — an expansive grassland that spans Gansu, Sichuan, and Qinghai provinces, including the pastoral areas of Gannan Tibetan Autonomous Prefecture, Aba Tibetan Autonomous Prefecture in Sichuan Province, and Henan Mongolian Autonomous County in Qinghai Province. Among these, the Man’erma (Qiaoke) area of Gannan Tibetan Autonomous Prefecture and...