Wujiang Potatoes are a specialty of Wujiang County in Yulin City, Shaanxi Province. The potatoes are large, uniform in size, high in dry matter content, smooth-skinned, and have excellent commercial traits, making them highly favored by merchants and exported to southern provinces and cities such as Guangdong and Shanghai. Locally known as “shānwàn” or “shānyào,” potatoes are one of the staple side dishes for the people of Wujiang County. Each year…
Qingshan Pancakes are a specialty snack from Qingshan County, Yulin City, Shaanxi Province. Among the many distinctive snacks of northern Shaanxi, Qingshan Pancakes certainly hold their own. Meticulously crafted, rich in nutrition, snow-white in color, as thin as cicada wings, soft on the palate, warming to the stomach and satisfyingly filling, these pancakes leave a lasting aftertaste. The main ingredient used in making Qingshan Pancakes is buckwheat. Buckwheat is rich in calcium...
Huangjian (Yellow Pancake) from Qingjian
Qingjian Chive Boxes In March, around the Qingming Festival, the earth revives and everything is renewed. At this time, the people of Yulin, who have gone without fresh vegetables since early winter the previous year, finally welcome a bright and vibrant spring. And the first fresh vegetable they taste in spring is chives. Chives are delicious—tender leaves,…
Qingjian Oil Cake (also known as Longdong Oil Cake) is made by sifting millet flour (grain flour) into a pot of boiling water while stirring continuously until it becomes a cooked, firm paste. This paste is then used as the wrapper to encase a sweet red bean filling, which is subsequently deep-fried. The cake resembles Tianjin’s famous “Erduoyan Fried Cake” but has a darker, richer red hue and an even more delicious flavor. With a crispy exterior and a soft, fluffy interior, its sweet filling offers a truly irresistible taste...
Qingjian vermicelli has a long processing history and enjoys an excellent reputation. Known for its authentic taste, crystal-clear appearance, smooth texture, and diverse cooking methods, it is widely sold in over ten provinces and cities including Xi'an, Shanxi, Ningxia, and Gansu. Vermicelli is closely tied to the lives of the people in Qingjian, forming an inseparable bond. In recent years, the vermicelli processing industry has become one of the...
Qingjian is known as China’s “hometown of jujubes,” “hometown of Daoqing opera,” and “hometown of slate.” The folk rhyme “Qingjian’s slate, Wayaobao’s coal” has made Qingjian slate famous far and wide. The county boasts abundant stone resources, with hard rock covering approximately 58 square kilometers along the Yellow River, Wuding River, and Qingjian River basins, averaging a thickness of…
Qingjian features a temperate continental monsoon arid climate, with an average annual temperature of 10°C, annual precipitation of 450 mm, and a frost-free period of 200 days. The soil and climate create ideal natural conditions for jujube growth, making it part of the world’s original jujube cultivation center. The jujubes produced here are large, thin-skinned, thick-fleshed, small-seeded, and sweet and refreshing...
Dingbian fur is renowned nationwide for its long, white, silky fibers, excellent elasticity, and strong toughness. The "Ermao" fur, in particular, is celebrated for its smooth, snow-white color, flower-like curled fur tassels, softness, warmth, and beauty. By the Qing Dynasty, it had already become a premium export product, commonly known as "Nine-Twist White Ermao." Mattresses made from goat hides are not only aesthetically pleasing but also provide insulation and moisture resistance, making them in high demand for export…
Baimijing Chili—2015 National Famous, Special, and High-Quality New Agricultural Product, Dingbian County Agriculture Bureau, Baimijing Chili, Dingbian County Baimijing Town Zhumin Greenhouse Vegetable Professional Cooperative…
A famous local delicacy from Dingbian and Jingbian (compiled by the Yellow River Studio of Yulin Net). Slaughtering a lamb yields dual benefits: the lamb skin is jet-black, shiny, fine, and soft, with a wavy texture, making it a high-end material for coats favored by elegant women; while the lamb meat can be prepared into exquisite dishes. Method: Chop the lamb, including the bone, into cubes. Heat sesame oil in a pot, add Sichuan peppercorns, wild thyme, …
Potatoes are a traditional dual-purpose crop for both food and vegetables in Dingbian County, Shaanxi Province, and also the county's largest crop in terms of cultivation. They have a long planting history. In recent years, the Dingbian County Party Committee and the county government, following the strategic approach of "enriching the people through characteristic agriculture and leading with the potato economy," have remained committed to the potato industry. They have continuously optimized the planting layout, actively adjusted the variety structure…
Dingbian buckwheat is an agricultural specialty of Dingbian County, Shaanxi Province. The county has a long history of buckwheat cultivation, boasts fertile land rich in potassium, abundant sunshine, cool weather, and concurrent rainfall and heat — all conditions highly favorable for buckwheat growth. It is renowned for its large, plump grains, tea-brown color, fine ridges, thin skins, high flour yield, rich nutrition, and significant medicinal value...
Xiang Na is an exceptional traditional delicacy from Yulin, boasting a long history, premium ingredients, and unique preparation methods. Its origins can be traced back over 1,000 years to the Tang Dynasty. Today, the ingredients and production techniques of Yulin Xiang Na are directly inherited from the Tang-era "Shao Mie Bing" (Burnt-Off Cake), though with refinements and improvements. Compared to other fried foods, its most distinctive feature lies in the use of wine and flour in the dough, along with other ingredients such as cooked lard, all meticulously processed through a complex procedure to form the cake base. This base is first soaked in oil, then deep-fried over high heat, and finally sprinkled with white sugar upon removal. In short, it’s a cake made from flour, white spirit, and lard, then pan-fried to perfection. It has a pale white color, and a fragrant, tender, and crispy texture.
The griddle cake is one of the local delicacies of Qingjian. Its fame stems from the fact that although it was originally a common farmstead dish, it has now become widely popular and is found on the menus of both local and out-of-town restaurants. At first glance, the “cake” doesn’t resemble a typical cake at all—it’s actually a plate of golden-yellow, looped and layered noodles rolled into coils. Tear off a thin strip and take a bite...
Dingbian Sunflower Seeds -- Nationally Recognized Famous, Special, and High-quality New Agricultural Product. Sunflower seeds are the seeds of the herbaceous plant sunflower, which belongs to the Asteraceae family. The sunflower is also known as giant chrysanthemum, sunflower, or simply sunflower. It is cultivated across various regions in China. In autumn, the flower receptacles are harvested, and the mature achenes (seeds) are collected and dried. When ready to use, the husks are removed (yielding the sunflower seed kernel). Properties: sweet in flavor...
Lamb meat is a distinctive local delicacy unique to Dingbian and Jingbian, also known as “slaughtered lamb.” Slaughtered lamb refers to lambs about 40 days old from Tan sheep, primarily male lambs. There are two ways to prepare lamb meat:
Buckwheat Geduotuo is a local snack from Dingbian and Jingbian. The buckwheat flour is mixed with water, then kneaded and pressed firm with fists before being rolled out into sheets three centimeters thick. These are cut into small cubes about the size of pinky fingers. Each cube is individually shaped into a rounded form by pushing it with the thumb into a "geduotuo" shape. After boiling in a pot, they are served in a lamb-based broth with seasonings, resulting in a dish that is tender yet firm, smooth, and richly flavorful.
Buckwheat domo noodles are delicious, but they’re a bit tricky to make. First, prepare the dough to the right softness and firmness, then roll it by hand into finger-thick cylinders. Hold them in your left hand while pinching off small, thumb-sized pieces with your right hand. Roll each piece between your thumb and fingers to form tiny, delicate coils—neat little rolls that are thin yet not sticky. Making domo noodles requires…
Buckwheat pancake flatbread is made by kneading coarse buckwheat flour and groats into a stiff dough, then adding cold water and repeatedly rubbing it by hand until it becomes a thin batter. The pan is heated to about seven or eight-tenths of the way hot, brushed with a bit of oil, and the batter is evenly spread over the pan with a spoon. Once cooked, it’s ready to eat. Making this pancake requires skill—first, the batter must be just the right consistency—not too thick or too thin—and second, when spreading it in the pan, the layer must be even in thickness…