Jingning Changjin Fruit Co., Ltd. is located in Dazhuang Village, Zhiping Township, Jingning County, which has been designated as the “Hometown of Chinese Apples” by the State Forestry Administration. The company covers an area of 40,000 m², with fixed assets of 40 million yuan. It currently has 61 fruit storage cold storages with a total capacity of 85,000 m³, capable of storing 50,000 tons of apples, and also features…
Jingning offers many local delicacies, and wheat gluten noodles—also known as liangpi—are one of the most popular, beloved by everyone, especially women. Also called liangpi, these noodles are sold year-round in Jingning County. They are especially popular in the summer, but take on a unique charm in the winter. Liangpi is loved for its soft, smooth texture, tangy and spicy flavor, and refreshing, appetizing taste. Not only...
Jingning Large Flatbread is a portable, uniquely flavored food baked using traditional techniques. It is renowned across Longdong for its fine white-to-yellow color, crisp and flaky texture, rich aroma, long shelf life without spoilage, and mouthwatering taste upon eating. Historical records indicate that during the Tongzhi era of the Qing Dynasty, some Hui and Han residents in the local urban area made a living by making large flatbreads. In the late Qing Dynasty, the patriotic general...
Hu Chi Mo is made using a unique method. First, pebble-sized gravel stones are heated to extremely high temperatures, and then the dough is cooked on top of them. The flour mixture is carefully prepared with spices, fine salt, and refined oil, kneaded into round flatbreads. Three cuts are made in the center of each flatbread, which is then baked on a bed of hot gravel until fully cooked. The resulting bread resembles the shape of a furnace grate, is crispy and fragrant, and easy to carry. …
Guangu steamed bread is unique to Jingchuan—nowhere else in the world can it be found. Within Jingchuan County, only a few ancestral families in villages on the outskirts of the county town—such as Shuiquansi, Yangpo, Lanjiashan, Hougou, and Tianjiagoumen—are capable of making it. Once steamed, the bread takes the shape of a small jar, thanks to the well water from four or five villages on the edge of town. No matter how hard they try, using water from elsewhere simply won’t work. If outsiders wish to replicate this “patent,” they would have to bring along Jingchuan’s water, soil, temperature, and humidity. There’s no need for Guangu steamed bread to apply for a patent on snack food innovation—Jingchuan is its one and only undisputed home. Nor does it require legal protection; it can’t be stolen or easily learned. Even if made following the exact method, the result will always fall short—the dough, once fermented, can only be steamed into a flat bowl-like shape, never rising into the distinctive jar form.
Stretching all the way from ancient times to today—that’s the length of Jingchuan Long Noodles. They are the noodles rolled out by generations of Jingchuan women, joined end to end. How are these long noodles made? A woman without strength can’t roll them. A woman with strength but no willingness, too delicate or clueless about the craft, can’t either. A woman with strength but no wisdom can’t make them, nor can a woman with strength and wisdom but no integrity...
Jingchuan Jar Bread is a famous specialty of Jingchuan in Pingliang. It is well known for its snow-white color, fragrant and crispy taste, tender yet chewy texture, and its small jar-like shape. Jingchuan Jar Bread originated in Lanjiashan, Jingchuan County. As early as the Han and Tang dynasties, this area was a key hub along the ancient Silk Road, where passing merchants often offered fruits and bread to the gods to pray for safe journeys...
Lianghe Township: Famous for Chicken Beak Chili. Caotan Village in Lianghe Township: The main production area of Chicken Beak Chili.…
Jingming Township: Reed mat weaving is quite well-known.…
Jingchuan Pears…
Jingchuan Daylily…
Walnuts are a long-renowned local specialty, known for their thin shells, high kernel yield, low sugar content, low moisture, high fat, and high protein. They are beneficial for the brain, kidney health, and can help darken hair.…
Jingchuan Red Fuji Apples -- Named as one of China's Famous, Special, and High-Quality New Agricultural Products in 2015. Jingchuan apples are produced in Jingchuan County, Gansu Province. Located in the gully region of the northwestern Loess Plateau, the county is traversed by National Highway 312, ensuring convenient transportation. With high altitude, abundant sunlight, large diurnal temperature variations, and a pollution-free environment, Jingchuan is primarily an agricultural area and a typical rain-fed farming county. It boasts unique natural advantages for developing its fruit industry and is one of the few regions in the world that fully meets all seven criteria for high-quality apple production. It is also designated by the state as an apple production advantage zone in the Loess Plateau.
The only fried item in the New Year’s wine dishes—no one knows why it’s called “guozi” or “guoguo.” I prefer not to arbitrarily rename it with the textbook term used nationwide, and calling it by its original name makes it feel more like a local snack from Jingchuan. Like “lushi,” I’m not sure which homophone character to use for “lu.” It’s a New Year’s food. All kinds matter—lushi depends on family circumstances and hopes for good fortune in the coming year...
In eastern Gansu, only Jingchuan’s tofu pudding stands out as truly exceptional—nowhere else can match it. This is entirely due to the unique soil and especially the water of Jingchuan, a stroke of nature’s magic. The same method, the same ingredients—where isn’t there tofu pudding? But where else can it rival that of Jingchuan? It’s made from the black beans intercropped beneath tall stalks like corn and sorghum. The beans are soaked thoroughly, ground in a small stone mill, with a couple…
I don’t know why it’s called “land food” — what does “land” mean here? Perhaps it’s another character that sounds similar. But I’ve been eating it for over a decade, and other people from Jingchuan may have been eating it for decades. Ever since, we no longer know the taste of mung bean cake, mooncakes, or those mass-produced southern pastries. It’s one of the foods placed on the drinking platters during festivals and family events. The land food of the New Year is the most beloved by children...
Huoshaozi is a unique specialty of Jingchuan, unmatched in any other county across China. The method of making it is as follows: knead premium wheat flour, adding two taels of lard per jin of flour. Divide the dough into pieces, roll them into rounds, and spread lard on top. Then stretch and roll the dough, roll and stretch again, knead into a ball, add chopped scallions, lard, and seasonings, wrap it up, flatten it, and cook it on a flat griddle. It takes about half an hour to finish. Some also stuff it with...
Spiced Braised Beef - Huating Style: Made with premium yellow beef from Guanshan in Huating. The best cuts include beef shank, brisket, tendon, and beef knuckle. It is braised in a master stock with star anise, tsao-ko, and other spices. It’s best to tie the meat with thin string and cook it until it’s 90% done. The Hui Muslim version is the most authentic—fragrant, chewy, and perfect as a drinking snack...
Huating Sha Fan. Every autumn and winter, when you enjoy a bowl of Huating Sha Fan—golden, sweet, fragrant, and refreshing—on a chilly morning, you’ll feel the cold gradually fade away and warmth envelop your body. Little do you know, the real heat comes from the Sha Fan itself. Huating is at a high altitude with a long crop growth period, and it has long been known for producing high-quality sweet...
Huating Wheat Beer. During the sweltering heat of summer, when you sip a bowl of sweet and refreshing Huating Wheat Beer, fatigue and the mugginess of the season instantly vanish, leaving your entire body feeling cool, comfortable, and utterly blissful. Huating Wheat Beer, also known as sweet wine, is commonly referred to by rural folks as "sweet fermented grains." It is made by fermenting husked wheat or barley, with barley being the preferred choice…