Winter cicada grass is warm in nature, sweet in taste, and fragrant. It nourishes lung yin, tonifies kidney yang, enriches essence, stops bleeding, calms coughs and expels phlegm, boosts qi and inhibits sweating, refreshes the body and improves vision, and promotes longevity. It also has therapeutic effects on the elderly, the weak, those with indigestion, and various chronic diseases, making it a precious tonic. Winter cicada grass is found in Maqu, Luqu, and Xiahe counties within the prefecture...
Ganjam Sheep Mainly distributed in the Ganjia area of Xiahe. There are currently about 200,000 of them. The Ganjam sheep are mainly raised for their wool. They are relatively small in size but have a compact build. About 93.19% of their bodies are white. Their fleece is open-type, with staples averaging 26.10 cm in length, wavy in curl, with good luster and normal grease. The clean fleece rate is high. Due to the high craftsmanship value of their wool…
Diemu Fern Pig, also known as Diemu Tibetan Pig or Diemu Tibetan Scented Pig, gets its name from feeding on a plant called fern (ginseng fruit). It was domesticated from wild boars by the ancestors of the Tibetans in Diemu and is mainly raised in the high mountain valleys at altitudes between 2,000 and 4,000 meters within Diemu County. It is a small-sized, ancient breed of pig…
A unique method of eating meat outdoors in pastoral areas. Herdsmen first separate the mutton from the bones, then cut the meat into chunks and pile them together. They mix in seasonings such as salt and ground Sichuan peppercorn, then stuff the mixture into a cleaned sheep’s stomach along with hot stones. Once all the meat and stones are inside, they tie the stomach opening tightly to keep the heat in...
Also known as spicy ladle, this dish involves mincing lamb, boiling it in cold water while stirring, then adding salt, seasonings, and chopped scallions once it boils. After pouring it into a bowl and mixing in chili oil, take some prepared tsampa (roasted barley flour), pinch a small piece using your thumb, index, and middle fingers to form a spoon shape, then scoop up the meat and broth with a small spoon and eat it from the tsampa "spoon." Not only does it have a unique flavor, but...
Finely chop beef or mutton, then mix with salt and Sichuan peppercorns, adding a small amount of water to form a savory filling. The mixture is wrapped in unleavened dough and steamed. Resembling a delicate vase, these buns have thin, juicy skins and are rich in flavor, earning them the reputation of being "crystal buns."…
Nawo Township: Known for its Cooperative Pigs (Fern Pig).…
Popular in the Gannan Tibetan Autonomous Prefecture of Gansu. The dish is made by wrapping yak-milk pig meat in mud and slow-cooking it over a low flame. The yak-milk pig is a specialty of the Gannan grasslands. The pigs raised here often graze on the plateau and feed on yak-milk herb (scientific name: Potentilla anserina, whose underground stems are...
The Hequ Tibetan Mastiff is a precious large herding dog breed carefully selected and preserved over a long period by Tibetan people in a high-altitude, cold environment. It has strong adaptability to the frigid climate and harsh natural conditions of the Qinghai-Tibet Plateau. With a history of survival and development spanning five thousand years, it is the only primitive and precious dog breed preserved in China and even the world. The Hequ Tibetan Mastiff is mainly…
Zuogai Duoma Township: Known for producing high-quality mushrooms as well as medicinal herbs such as Codonopsis pilosula, caterpillar fungus, and snow lotus.…
Xiahe Gannan Sheep is a specialty of Gannan Township, Xiahe County, Gannan Tibetan Autonomous Prefecture, Gansu Province. Gannan Sheep are an important component of grassland animal husbandry in high-altitude pastoral areas and a valuable resource for producing high-quality carpet wool under specific natural conditions. Adult rams and ewes have an average wool lock length of 26.73–27.97 cm, with a clean wool rate of...
Xiahe Tendon is made primarily from sheep's tendons, combined with ingredients such as wood ear fungus and daylily, and is prepared separately by steaming and boiling. It is known for its tender, smooth texture and delicious aroma. This dish originated in the Gannan Tibetan Autonomous Prefecture area. Historical records indicate that during the Ming Dynasty, the general Xu Da highly appreciated Xiahe Tendon while on his western campaign against the Tubo Kingdom. “He often visited the place in his single carriage just to enjoy the dish,” and since then, Xiahe Tendon gained even greater renown...
Geser Zheze is made by cooking rice to about seventy or eighty percent doneness, then draining and rinsing it with cold water to remove excess starch. The rice is mixed with butter, placed in a steamer, and steamed until fully cooked. Meanwhile, the highland barley seeds known as "jue ma" are also cooked. When serving, half of the plate is filled with the steamed rice and the other half with cooked jue ma, topped with white sugar and poured over...
Stuck Rice Crust is made by fermenting highland barley flour and kneading it into dough, which is then flattened into thin pancakes and stuck to the inner sides of a large iron pot. A suitable amount of water is left at the bottom of the pot. Once the water boils, the crust is simmered over low heat until cooked. Compared to bread made from wheat flour, it has a unique flavor. …
Muer Township, Nalang Township, Sirina Village and Ruolong Village in Nalang Township: locally produced fiddlehead ferns and morel mushrooms. Kache Township: locally produced fiddlehead ferns and wood ear mushrooms. Zhagulv Township: locally produced fiddlehead ferns.…
Parrot Green, the raw material of Tao Inkstone—one of China’s Four Famous Inkstones—is produced in this county...
Tao inkstones were renowned nationwide as early as the Song Dynasty, boasting a mining history of over nine hundred years. Legend has it that people in the early Song Dynasty began collecting stones from the bed of the Tao River near Lintan and Lintao to make inkstones. Later, due to flooding and changes in the river’s course, the original stone sources became untraceable. Zhao Xihu of the Southern Song Dynasty wrote in his "Ancient Inkstone Identification": “Aside from Duan and She stones, only the green Tao River stones are the most precious in the north—green as orchid, smooth as jade, and capable of grinding ink just as well as the lower cliffs of Duanxi. However, these stones lie deep beneath the waters of the Tao River in Lintao, not obtainable by human effort. To acquire one is to possess an invaluable treasure. Though elders have heard of Tao inkstones, none have actually seen them.”
Cooperative Cordyceps is a specialty of Hezuo City in Gannan Tibetan Autonomous Prefecture, Gansu Province. Cordyceps, also known as Dong Chong Xia Cao (winter worm summer grass), is renowned alongside ginseng and deer antler. It is the dried fruiting body of the fungus Cordyceps sinensis (from the family Clavicipitaceae) that parasitizes the larva of lepidopteran insects, along with the remains of the insect’s body. Cordyceps, also known as Dong Chong Xia Cao...
The ceaselessly eastward-flowing waters of the Huanghe (Yellow) River, year after year, month after month, polish countless pebbles into a myriad of unique shapes and richly varied forms. Artisans specializing in jade carving at the Gansu Provincial Arts and Crafts Factory make full use of this abundant natural resource. They carefully select Huanghe River pebbles, observe their natural shapes and patterns, and then use jade-carving techniques to sculpt them into colorful and exquisite handicrafts—Huanghe River Pebble Carvings. The most distinctive feature of these pebble carvings lies in their uniqueness. No two pieces are ever the same in shape, size, or color; there has never been and will never be two “exactly” identical works. If you’re visiting Lanzhou, why not take some time to visit the Gansu Provincial Arts and Crafts Factory? The vivid and lifelike pebble carvings there are sure to amaze you and earn your admiration.
Chengguan Town: The production of copper pots has a long history…