Old Cave Liquor is a specialty of Mizhi County, Yulin City, Shaanxi Province. "Old Cave" draws on the cave dwelling culture and red culture of the Shaanbei Plateau as its brand essence, using locally grown red sorghum from northern Shaanxi as the base ingredient. By combining modern technology with traditional local blending techniques, it is crafted into a mellow, sweet, clean, and refreshing distinctive liquor with an authentic taste — the Mizhi specialty known as "Old Cave." Shanxi Chuangwang…
Chuangfu Banquet Liquor is a specialty of Mizhi County, Yulin City, Shaanxi Province. The “Chuangfu Banquet” series of products took three years to develop and features a crystal-clear appearance, mellow and refreshing taste, rich cellar aroma, long-lasting aftertaste, and is neither harsh on the throat nor causes a hangover—truly a premium-quality liquor. Mizhi was historically known as “Yinzhou,” named for its...
Mizhi Rice Wine: During every Spring Festival, families in northern Shaanxi brew their own rice wine. As they stay up to see in the New Year, every household boils the rice wine, drinks heartily, and chats merrily. But this rice wine has long remained unknown to outsiders—until He Jingzhi enthusiastically praised it in his poem “Back to Yan’an”: “Each sip of rice wine holds a thousand words, sending waves across the Yangtze and great rivers.” Only then did rice wine reveal its charm to the world, gradually...
Mizhi Huoshao: This baked flatbread is flat and round like a Chinese baked pancake, with a filling similar to that of dumplings. It has an ultra-thin crust and generous filling, featuring a crispy outside and soft inside, bursting with savory aroma. With just a light bite, juices will ooze out. There are two types: dry huoshao and oil huoshao. The dry huoshao is made by kneading the dough well, cutting it into pieces about one liang (50g) each, rolling them into very thin skins—thin as paper—with a rolling pin...
Mi Zhi Mian Jie: In the Northern Shaanxi dialect, "Mian Jie" is pronounced as "Mian Jier," with the "jie" sound being rhotacized, hence it is also written as "Mian Jian." Originally, it was an unassuming, everyday noodle dish. A folk song goes: “The mixed grain flour is shaved into mian jie, the white flour is pinched into dumplings.” The mixed grain flour used here is made from a blend of peas and wheat, mixed with water to form a soft dough...
Mizhi buckwheat gētuō is one of the traditional dishes of Mizhi. A very famous folk song from northern Shaanxi goes: “Buckwheat gētuō in mutton broth, together through life, thick or thin.” The dish may be well-known, but the folk song is even more renowned—the straightforward lyrics express a devotion no less profound than vows like “till the seas run dry.” Whenever people mention buckwheat gētuō, almost every native of northern Shaanxi will immediately recall this folk song.
Made from a whole donkey’s large intestine, the ingredient is thoroughly rinsed with vinegar water, then boiled until half-cooked in a pot of clear water. It is then removed and simmered in a spiced broth with soy sauce, chili peppers, Sichuan peppercorns, scallions, and ginger slices until tender. When served, it is cut into small pieces and topped with the original broth. The taste is numbing, spicy, salty, tender, and fragrant—an exceptional snack. Characteristics of Mizhi Donkey Intestine: numbing,…
Northern Shaanxi stone carvings have a long and rich history. Their expressive forms and fluid lines form a unique style of their own, occupying a distinctive place in the art of Chinese stone carving. The earliest discovered stone carving in Northern Shaanxi is a shouldered stone axe unearthed in 1981 in Wangjiayuan Village, Yanshuiguan Town, Yanchuan County. With its symmetrical shape and exquisite craftsmanship, it holds significant artistic value. …
Hengshan millet is a specialty of Hengshan County in Yulin City, Shaanxi Province. The grains are round, plump, and golden in color, with a delicious taste, rich nutrition, and high levels of crude protein and crude fat. It also contains over ten types of trace elements such as vitamins A and B. The vast mountainous region in southern Hengshan is ideal for cultivating drought-resistant crops with large planting areas and high yields...
Daming mung beans have a long cultivation history in Hengshan County. They are drought-resistant, disease-resistant, and highly adaptable, earning the reputation of being the "green pearls" among grains. They are a leading export commodity for Hengshan County. Currently, they have become the most dynamic pillar industry in the rural commodity economy. Daming mung beans enjoy a high reputation in both domestic and international markets and have been designated by Japan as...
A specialty of Hengshan County in Shaanxi Province and a nationally recognized geographical indication product in China. Hengshan lamb is known for its tender texture, balanced fat-to-lean ratio, high protein and low fat content, absence of gamey taste, rich aroma, and unique flavor. It has been hailed as the "ginseng of meats." With its distinctive meat quality, high nutritional value, and notable health and anti-cancer benefits...
The Hengshan cashmere goat is a new breed developed starting in 1979 by introducing the Liaoning white cashmere goat as the sire and the Northern Shaanxi black goat as the dam, with the goal of improving cashmere yield. Through simple developmental crossbreeding, hybrid improvement, intercross fixation, and selective breeding, this breed was cultivated to feature high cashmere yield, long and fine cashmere fibers, stable genetic traits, and strong adaptability...
The production and protection area of Mizhi Red Onion covers the entire territory of Mizhi County, involving 396 administrative villages across nine towns and subdistrict offices: Yinzhou Subdistrict Office, Chengjiao Town, Yangjiagou Town, Tao Town, Yindou Town, Shajiadian Town, Long Town, Guoxingzhuang Town, and Dujiashigou Town. It extends east to Xiaosizhe Village in Tao Town, south to...
The Eight Bowls represent the finest dishes that the simple folk of northern Shaanxi can enjoy in their lifetime. Northern Shaanxi is a land abundant in grains and cereals. Normally, the locals are not fond of stir-fried dishes—when they do eat meat, it is almost always stewed. They have a natural preference for hearty stews that combine both meat and vegetables, which are not only nutritious...
The fried flour noodles eaten in the daily life of people in Northern Shaanxi are not the same as those sold in street restaurants—this kind of fried noodles is not that kind of fried noodles. There are many varieties of millet and grain in Northern Shaanxi. Among the numerous types, there is one particularly special type of millet called “broom millet”—the stalks of this millet can be used to make brooms, and the fried flour made from this millet is the most delicious. After drying and winnowing the broom millet…
The vast mountainous areas of Hengshan are rich in drought-resistant crops such as millet grain. After hulling and processing, these grains become millet. The millet produced here is round, plump, and golden in color, with a delicious taste and rich nutrition. It is high in crude protein and crude fat, and also contains a wealth of over ten types of trace elements, including vitamins A and B. Traditional Chinese medicine has long documented that millet can eliminate dampness, …
Ingredients for Mixed Hotchpotch: 250g each of cooked pork slices (half in soy-braised style, half in red-stewed style, 10cm wide), fried potato slices, 1500g of starch noodles (cut into 2cm-wide, 10cm-long strips), 100g spinach, several pork or mutton meatballs (blanched), several fried meatballs, crispy pork chunks, dried shrimp, soaked wood ear mushrooms, soaked daylily buds, kelp…
"Fried Milk Chain" is one of Yulin’s traditional famous snacks. It boasts an attractive color, a crispy yet tender texture, and a sweet, pleasant taste, often served to guests during banquets. As the name suggests, "Fried Milk Chain" is primarily made from fresh goat or sheep milk, combined with egg whites, mung bean starch, and water. These ingredients are mixed evenly to form a milk paste, which is then heated until it becomes a thick paste. Starch is sprinkled on and the mixture is flipped and turned, cooled…
The lamb soup is bright in color, milky white in appearance, with a fine texture, rich nutrition, and no gamy or fishy smell, offering an exceptionally delicious taste. There are many varieties of lamb soup, each with its own unique features. Among them, the “Heavenly Blossom” (lamb brain) soup is known to benefit brain health and improve vision, making it especially suitable for the elderly and those suffering from neurasthenia. Tofu is a green...
Northern Shaanxi homemade “cured pork in a jar” has a history of nearly 100 years and is widely popular in the Yulin and Yan’an regions of Shaanxi Province. It is cured using traditional folk methods of salt curing and oil sealing. The finished product is neat and attractive in appearance, cut into square blocks about 10–12 cm wide and 5–7 cm thick, each weighing 0.4–0.6 kg…