Honey-glazed Pumpkin is a specialty snack from Yan'an. Made with high-quality eight-ridged pumpkins from northern Shaanxi, the pumpkins are peeled and seeded, then cut in half horizontally and further sliced along their natural grooves into several small segments before being reassembled. After steaming, they are drizzled with a sweet syrup. The texture is soft and tender, and the taste is sweet and delightful. Pumpkins are rich in nutrients such as vitamins A, C, cobalt, and zinc, and are believed to have unique therapeutic effects on diabetes and obesity...
Stuffed Potatoes with Bitter Herb: Wild bitter herbs paired with potatoes from northern Shaanxi, offering a spicy, savory, and salty flavor that rivals KFC’s “Creamy Mashed Potatoes with Gravy.”…
Also known as "Yángyù Bùlā" or "Yángyù Kùlè," where "yángyù" means potato. Tossed Mashed Potatoes are made by grating potatoes into inch-long thin slices using a grater, then mixing them with Sichuan peppercorns, scallion strips, ginger powder, salt, and other seasonings. The mixture is combined with flour and steamed until cooked. When serving, it is scooped into a large bowl and seasoned with mashed garlic, chili powder, sauce, vinegar, and scallion-infused hot oil—crispy, soft, and...
The “Jiami Donkey” is a locally bred, high-quality livestock breed officially recognized by the state for both labor and meat purposes. It is mainly produced in the eastern part of Mizhi County, bordering Jia County. The donkey has been raised in Mizhi for over 3,000 years. The Jiami Donkey is a valuable animal — its meat is high in protein, low in fat, tender, and delicious…
Wan Tuo is a traditional snack from Yan'an. It is made by soaking buckwheat kernels in water, then grinding and pressing them while gradually adding more water to form a paste. The mixture is filtered to remove solids, and its thickness should be such that it can cling to a spoon. The batter is then poured into bowls, steamed over high heat, and left to cool before being removed from the bowls—hence the name "Wan Tuo" (bowl-dropped). It has a light gray color and is sliced into pieces resembling willow leaves when served. The dipping sauce is prepared by mixing salt, vinegar,...
Jia County is a renowned hometown of red dates in China. In 2001, the State Forestry Administration awarded Jia County the title of “China’s Date Capital.” The Nihegou Village in Zhujiawa Township is home to ancient jujube trees planted over 1,300 years ago, which still boast lush canopies and abundant fruit. Experts call them the “Date King” and “living fossils.” According to records from Beijing Tongrentang, “Jiazhou Oil Jujubes can cure all kinds of illnesses when used medicinally.” In 2005, Jia County obtained national dual certification as an organic red date production base and for its organic red date products.
Northern Shaanxi potatoes are excellent, renowned throughout the land of Shaanxi. Northern Shaanxi is famously known as the "Potato Homeland," with every county and city producing potatoes, yielding about 2 billion kilograms annually. The southern part of Yulin region, especially the six counties of Jia County, Qingjian, Suide, Zizhou, Hengshan, and Jingbian, produces the most, with superior quality that is famous nationwide. The annual production in this entire region exceeds 1 billion kilograms. This…
Sorghum (Sorghum vulgare, spp.), a member of the Poaceae family, is a high-yield crop hailed by the public as the "iron crop." It holds a certain position among China’s grain crops. When the husk is removed, sorghum becomes sorghum rice. The grains are oval, obovate, or round in shape, varying in size, and appear in white...
Locally known as "Mi Wan" in Jiayuan, the Jiayuan Horse Hoof Crisp has a documented production history of several hundred years according to the *Jiayuan County Annals*. With its characteristics of being crisp, fragrant, sweet, and long-lasting without easy spoilage, it is a delicious traditional delicacy of Jiayuan. The method of making the Horse Hoof Crisp is as follows: for every jin (500g) of flour, add two liang (100g each) of water, white sugar, and cooked lard. First...
"Jiaxian Station Sheep" is a general term for penned sheep. Jiaxian has long had the traditional practice of raising sheep in pens. Typically, lambs are raised in enclosures at the beginning of the year and slaughtered around early winter when they are fully fattened after light snowfall. The meat from these sheep is known for its rich color, tender texture, and delicious flavor, making it one of the county's specialty products. Moreover, due to its sweet taste and highly warming nature, …
Wuwei Dates have a cultivation history of over 3,000 years and were once offered as a local specialty tribute to the imperial court. The phrase "picking dates in August" from the Book of Songs refers to the dates grown in the middle reaches of the Yellow River valley, where Wuwei is located—an area known for date production through generations. According to the Yulin County Annals, dating back more than 1,400 years to the Northern Dynasties, Wuwei...
A local snack from Wu Fort. The dough is made by fermenting wheat flour, then mixing it with dry flour, alkaline water, and resting it for half an hour. The rested dough is divided into five portions, rolled out into evenly sized flat pieces, brushed with sesame oil and salt, rolled into sticks, cut in half, and the two halves are twisted together at the ends. These are then flattened and rolled into pancakes about two millimeters thick, oiled, and cooked on a flat pan until golden brown.
Northern Shaanxi jujubes are primarily produced in counties along the Yellow River such as Yichuan, Yanchang, Yanchuan, Qingjian, Wubu, Jia County, Shenmu, and Fugu. They are renowned worldwide for their large size, small pits, thin skins, thick flesh, rich flavor, and high oil content. Premium varieties such as date filling, oily jujubes, beach jujubes, wooden jujubes, and dog-head jujubes can all be purchased at Xi’an’s farmers' markets and major department stores…
Wu Fort millet features large, plump grains with a golden hue, rich in crude protein as well as various trace elements such as methionine and amino acids. When cooked into congee or steamed rice, it yields an aromatic broth, and when served in a bowl, the grains gleam creamy-white with a long-lasting aftertaste. Among people’s daily diets, Wu Fort millet is highly favored for its distinctive flavor and unique nutritional profile. The county of Wu Fort produces...
The “mooncake” of Wu Fort, also known as “sugar-lifted mooncake,” is commonly called “sugar cake” by locals. Shaped like a full moon with an exquisitely patterned, brownish-yellow surface, it tastes crisp and sweet, making it one of the unique delicacies in the region. The “sugar cake” boasts a distinctive flavor, unlike any other mooncake from elsewhere. Each step in its processing…
Yellow River Carp from Wubao features golden scales, crimson tail, vibrant colors, a beautiful shape, delicate flesh, and rich nutrition. It is ranked among China’s Four Famous Fishes, and since ancient times, there has been a saying: “If one eats fish, it must be the carp of the river,” making it a top-tier delicacy. The head, body, and fins of the Yellow River carp are mainly golden-white with a slight yellow tint, while the tail is red tinged with yellow, hence...
Hollow Cake is one of the traditional baked flatbreads of Wubao, made primarily from flour, fennel, salt, vinegar, and sesame seeds. With a long history, unique craftsmanship, golden-brown color, thin and hollow crust, and a rich lingering aroma, it is very popular. The production process involves: first fermenting the dough and neutralizing it with alkali, then kneading it into small dough balls and stuffing them with fennel, salt, dry flour…
Egg-Covered Noodles (locals in Wubao commonly refer to noodles as "leaked noodles" or 漏粉) is an authentic and distinctive snack from Wubao. Meticulously selected ingredients, precise craftsmanship, and rigorous procedures come together to create a dish that embodies color, aroma, flavor, shape, and essence—featuring a striking yellow-and-white contrast and a rich fragrance. When eaten, it is tender and delicious, leaving the teeth moist, the mouth fragrant, and an irresistible urge to keep eating. Selected...
Pastry Corners are an essential dish for the people of Wubao during festivals and holidays. In January 2016, they were featured as the only dish from northern Shaanxi in the film "A Bite of China: Celebrating the Chinese New Year." The main ingredients of Pastry Corners include soft millet flour, white (or brown) sugar, sesame seeds, and cooking oil. The dough is moistened with water, layered, and then steamed in a steamer basket until cooked. …
Zhangjiashan handmade hollow noodles from Wubu County are an ancient type of Han Chinese noodle dish with a history of over a thousand years. Meticulously selected ingredients and refined craftsmanship result in their signature “hollow core” — a tiny pinprick-like hole visible in the cross-section of each noodle. Passed down through generations via oral instruction, the most traditional production methods have been preserved to this day…