Jiaxian Crispy Dumplings are a specialty snack from Jiaxian County, Yulin City, Shaanxi Province. The origins of Jiaxian Crispy Dumplings date back to ancient times, though the exact period is unclear. These dumplings are visually appealing and named for their resemblance to steamed horn-shaped pastries and their crispy, fragrant taste. They are among the most famous local snacks in Jiaxian and also make for great gifts. Crispy Dumplings are a well-known traditional delicacy of the region. Their main...
Jiaxian Alkaline Flatbread is a specialty snack from Jiaxian County, Yulin City, Shaanxi Province. It is a well-known local delicacy that has been popular in Jiaxian County for a long time. As the name suggests, the uniqueness of this flatbread lies in its high alkaline content. With a crispy texture, paper-thin consistency, and easy digestibility, it is especially favored by pregnant women and patients. It also makes a great gift...
The total planting area of Wubao millet in the county reaches 1,157 hectares, with an output of about 2,300 tons. The finished product, millet, is rich in crude protein as well as various trace elements such as methionine and amino acids. The millet produced in our county features large, plump grains with a golden color. When cooked into congee, it emits a rich aroma, forms a smooth, creamy texture in the bowl, and leaves a long-lasting aftertaste. In people's daily diets...
Water-Stir-Fried Lamb: So named because the lamb is stir-fried using only water, not oil. Made with tender forequarter or hind leg meat, flavored with Sichuan peppercorn powder, chili powder, shredded ginger, shredded green onion, and other seasonings. The characteristics of Water-Stir-Fried Lamb are, first, speed — the cooking time takes only one or two minutes; second, aroma — the taste is rich and becomes more delicious the more you eat; third…
In the northern Shaanxi dialect, "mianjie" is pronounced as "mianjier," hence it is also written as "mianjian." The mixed flour used is made from ground peas and wheat, kneaded with water into a soft dough, then pressed through a sieve-like "mianjie bed" with the palm of the hand, resulting in pieces about an inch long. Mianjie is nutritious, light in flavor, and easy to digest. (Yan'an) Mianjie in northern Shaanxi...
Qianqian Rice: A coarse grain dish made into refined qianqian rice. Black beans are soaked until they swell and plump up, then flattened on a millstone into coin-like discs, which is why locals call it "qianqian rice." The recipe consists of 20% bean coins and 80% rice, mixed together and added to the pot in sequence. When the bean coins are half-cooked, then small…
Xiazhen Sesame Cake was introduced to Xiazhen in Jia County during the Qing Dynasty. After years of circulation and integration, it has developed its own unique style and continues to be highly sought after by food enthusiasts. Master Liu Hanjun carries on the traditional craft of Jia County sesame cakes, making them by hand with meticulous attention to detail, making it one of the standout delicacies of the region. The ingredients used to make Xiazhen Sesame Cake include:…
The date cake is made by soaking soft millet or soft broomcorn millet, grinding it into flour, then steaming it in a pot while sprinkling cooked red dates on top. After steaming, the mixture is kneaded into rolls, sliced, and served. It has a sweet flavor and a chewy texture. The date cake symbolizes “rising swiftly to success” during celebratory events, and is believed to guide the souls of the deceased westward during funeral rites. …
Date-stuffed zongzi are made with soft millet, glutinous rice, and large red dates, wrapped in fresh reed leaves, forming an irregular four-cornered shape. They are gently simmered until cooked. Traditionally served chilled during the Dragon Boat Festival, they are now enjoyed as a distinctive snack.…
The main ingredient is mung beans. The method of making black powder is as follows: 1. Wash the mung beans with cold water, put them in a basin, and soak them in an appropriate amount of cold water for about nine to ten hours. Grind them into a thick paste using a stone mill, filter the paste through a sieve into a vat, and let it ferment for about seven to eight hours. Remove the thick paste foam from the top and bottom of the vat, then filter it again with cold water into a basin. 2. Boil water over high heat…
“Black Leng Leng” is a snack from Suide County in Shaanxi Province. Preparation method: Grate potatoes into powder, soak and filter with water, then add starch, flour, seasonings, green onions, cilantro, etc., form into balls, steam them, and pour over garlic juice, aged vinegar, sesame oil, and mix with original sesame flavor for an authentic taste. Alternatively, stir-fry with green peppers, tomatoes, etc., for a savory, spicy, and refreshing dish. The main ingredient of “Black Leng Leng” is potato,…
Yellow Steamed Buns are a traditional and popular Han Chinese snack in the northern Shaanxi region of Shaanxi Province. The ingredients include fermented millet flour wrapped around a sweet filling made from steamed red dates and beans that are mashed and mixed together. The buns have a soft, sweet texture, are nutritious, and easy to digest. They are called "Yellow Steamed Buns" because of their yellow color. In some areas of northern Shaanxi, small…
The reason they are called knife-cut wontons is that, unlike the traditional Chinese chopsticks, you use small knives made from wrought iron wire or iron sheets to cut them when eating. If you sit at a small street stall and order a bowl of knife-cut wontons, you’ll surely see the vendor pick up the wontons, take a knife, and make a few horizontal and vertical cuts...
On the traditional land of Yulin, there is an abundance of soil, sand, and stones. The abundance of soil gave rise to earthen cave dwellings; the abundance of sand formed vast deserts; and the abundance of stones nurtured the art of stone carving. The hometown of stone carving in Yulin is Suide. Through the dynasties of Qin, Han, Tang, and Song, by the Ming and Qing periods, the ancient city of Suide was left with numerous cultural landscapes, cliff inscriptions, and widely circulated folk...
Suide Snowflake is a specialty snack from Suide County, Yulin City, Shaanxi Province. The Snowflake is a delicacy among pastries, often hailed as the “King of Pastries.” Resembling a mooncake in shape, it has a yellowish-white color, with a crispy crust and fragrant filling. Its outer surface is white, thin, and multi-layered. When eaten, the crumbs that fall resemble snowflakes drifting down from the sky...
In northern Shaanxi, there’s a folk rhyme that everyone knows: “The women of Mizhi, the men of Suide, the flagstones of Qingjian, the coal of Wayaobao, and the lamb noodles of Forty Li Pu.” This shows just how important lamb noodles are to the locals. A generations-old Xintianyou folk song goes: “The women of Mizhi, the men of Suide — no need to ask, no need to look. The young lad gallops like the wind, and winning a Mizhi bride brings endless joy. Stone lions guard the door so not even a cat can slip through, and every Suide man is better than the last.” Many come to Forty Li Pu in search of love, and sharing a meal is naturally part of getting to know each other. And lamb noodles are the favorite dish of the people in northern Shaanxi. How do we know? Just listen to the words of the Shaanxi writer Jia Pingwa, who described the land and character of Shaanxi people: “Eight hundred li of the Guanzhong Plain, dust flying everywhere; thirty million Shaanxi folks all shouting out Qinqiang opera. Holding a bowl of pulled noodles, their faces light up with joy; without a sprinkle of chili, they grumble and complain.” Shaanxi folks are easily satisfied — just a bowl of noodles is enough to make them happy. That’s why the lamb noodles of Forty Li Pu have become one of the most famous local delicacies in all of northern Shaanxi. Moreover, much like Mengzi rice noodles from Yunnan, Yangfang hotpot mutton from Beijing, or donkey meat from Hejian in Hebei, the name “Suide Forty Li Pu Lamb Noodles” can be found in many places across Shaanxi.
Suide Oil Twist is a famous local delicacy in Suide. Handmade and pan-fried, it features a golden, glossy color with thin, flaky layers as delicate as feathers—crispy on the outside and soft on the inside, with an inviting aroma of oil. When served hot, make a cut along the edge with a knife, stuff it with cold mixed pig’s head meat, and you get what’s called “The Lion Opens Its Mouth Wide,” a rich and satisfying bite. The making of Shaanxi Suide Oil Twist involves...
Suide Black Noodles, a specialty of Suide, are a daily food item for locals and are often eaten as a snack. The method for making Black Noodles: 1. Wash mung beans in cold water, place them in a basin with an appropriate amount of cold water, and soak for about nine to ten hours. Grind them into a thick paste using a stone mill, filter the paste through a sieve into a vat, and let it sit for about seven to eight hours to ferment...
Hele is an ancient type of noodle with a history of over 1,000 years. It is especially popular in northern China, particularly among rural households in Shanxi and northern Shaanxi. In different regions, it goes by various names—some call it hele noodles, some call it 0 zi noodles, some call it hele noodles (also spelled as "hele" or "hé le"), and others refer to it as pressed hele or rolled hele. Hele noodles are firmer than...
Made from finely processed buckwheat groats, it can be paired with dried tofu, hot tofu, various stir-fried dishes, and offers diverse ways to enjoy. Cool, flavorful, and pleasantly textured, it has the added benefits of reducing fat and fighting cancer, making it an ideal food for all seasons. Among snacks in Yan'an, the pancake is quite famous. This type of pancake is different from Tianjin’s Jianbing Guozi...