Spicy tofu is popular in the areas of Lùjǐng, Dúdiàn, and Mèngzhuāng in the southwestern part of the county. First, cut the tofu into pieces and boil them in a seasoned broth for 20 minutes; then pan-fry the "sàozi" (seasoned toppings). The toppings include fried tofu, diced radish, diced lotus root, and pork intestines. Next, prepare the spicy oil by mixing lard and refined oil, stir-frying it, and only keeping the top layer of spicy oil. When eating, first scoop out…
Gala Apples: Primarily of the Gala elite variety, these apples feature an elongated shape, high uniformity, a yellow base color, fully red skin with bright and vibrant hues, a crisp and refreshing texture, and a sweet and fragrant flavor. They ripen from late July to mid-August with consistent maturity and no pre-harvest drop. They have a long shelf life, maintaining their flavor for up to 40 days, and can be stored in cold storage until after the Spring Festival. The planting area…
Red Fuji Apples: All are premium Fuji varieties, cultivated using dwarfing techniques in optimal growing regions. The fruits are tall-shaped, large, brightly colored, flavorful, with yellow flesh that is sweet, juicy, and aromatic. They ripen in early October, have an extended harvest period lasting until November, and possess a long storage life. With simple storage methods, they can last beyond the Spring Festival, while cold storage allows for year-round market supply. The cultivation area spans 80,000 mu, with a total production of…
The soil in Hechi Town, Heyang County, Shaanxi Province, is deep, loose, and rich in potassium, with a suitable climate—annual precipitation of about 550 mm and an average temperature of 11.2°C. The area also boasts abundant underground water resources, and high-quality mineral water is commonly used for irrigation. Beilei Village in Hechi Town is a specialized sweet potato production village, where its unique soil and climate conditions...
“The oldest instant noodle in China”: Heyang Xue Mian Xue Mian is a unique local specialty food from Heyang, Shaanxi. It’s quite famous both in Heyang and in the eastern part of Shaanxi (known as Dongfu). The local saying “If you haven’t eaten Xue Mian or watched a Xian (local opera) performance, you haven’t really been to Heyang County” further highlights how important Xue Mian is in the lives of the locals…
Heyang Noodles is a traditional Han Chinese noodle dish from Heyang District, Shaanxi Province. It is made by mixing buckwheat flour into dough, pan-frying it into flatbread, then cutting it into strips. It is served with a variety of seasonings and condiments. The noodles are chewy and delicious, with a rich, oily flavor featuring strong sour and spicy notes. The buckwheat used contains the most nutritious grain among cereals, rich in starch, protein, amino acids, vitamin...
These dried apples are made from high-quality apples from northern Weinan. They feature a bright color, neat shape, rich fruity aroma, and a sweet, tender texture that combines appealing color, fragrance, and taste — a beloved delicacy among many. (Weinan)…
Their designs feature flowers, plants, insects, fish, birds, beasts, the twelve zodiac signs, and primarily theatrical characters. Skilled rural women craft these while thinking, wrapping and sewing white cloth to form character heads, adding facial features, applying makeup, and cutting and pasting costumes using various colored silks, velvets, aluminum foil, as well as glossy and crepe papers. The Central Academy of Fine Arts, the Central Academy of Crafts and Design, the Chinese Folk...
Commonly known as “flower buns,” they belong to the art of dough modeling. Types include wedding, funeral, birthday, and festival flour flowers. They use ordinary flour as the core and premium flour for the outer layer, employing tools such as needles, combs, knives, and scissors, and are shaped through pinching, cutting, trimming, and decorating. It is said that they evolved from ancient totemic metal and stone ritual objects and are also a crystallization of the wisdom of working women...
Tongguan Pickles originated during the Kangxi reign of the Qing Dynasty, boasting a history of over 300 years. They won a gold medal at the 1915 Panama–Pacific International Exposition and were selected as an imperial tribute in the late Qing Dynasty, known as "Imperial Bamboo Shoots." Tongguan Pickles are a traditional local specialty of Tongguan County, with roots tracing back to tribute items offered to emperors during the Tang Dynasty. They feature a bright and glossy color, red with…
Xu Youcai’s Braised Yellow River Carp features: tender meat with rich aroma, bright red color and thick sauce. Combining both mid- and high-end qualities, it's a renowned specialty of the ancient city — delicious and affordable. Main ingredients: one live Yellow River red-tailed carp (weighing one and a half catties), two taels of soaked sea cucumber. Ingredients: magnolia slices, fresh wood ear mushrooms, chili peppers, diced ginger, soybean sauce, vegetable oil, refined salt, egg white, starch slurry, refined lard…
Tongguan Pickled Vegetables and Pickled Bamboo Shoots – A Specialty of Tongguan County: "Tongguan Pickled Bamboo Shoots" is a renowned traditional delicacy from Weinan City, produced by the Tongguan County Pickled Vegetable Food Factory. It is known for its carefully selected ingredients, fine craftsmanship, attractive appearance, glossy reddish-brown color, crisp and tender texture, a perfect balance of salty and sweet flavors, rich bamboo shoot aroma, and an inviting fermented bean paste fragrance. It is...
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Ben Tuwa, known for his “Braised and Simmered Chicken,” once had an opium addiction. He came from a family of four living in extreme poverty, practically destitute. Later, his friend Su Pazi (a doctor) taught him how to make braised and steamed simmered chicken. Determined to learn and passionate about this trade, he began, along with his wife, crafting and selling this delicacy in 1924 (the 13th year of the Republic of China)...
"Tongguan Pickled Bamboo Shoots" is a renowned traditional specialty from Weinan City, produced by the Tongguan County Pickle Food Factory. It is known for its carefully selected ingredients, exquisite craftsmanship, attractive appearance, glossy reddish-brown color, crisp yet tender texture, a perfect balance of salty and sweet flavors, rich bamboo shoot aroma, and inviting fermented bean paste fragrance. It stimulates the appetite, boasts a unique taste, has a long shelf life, and is an excellent accompaniment to meals...
Sand Cakes and Baked Wheat Cakes, also known as Stone Cakes or Pebble Cakes. They are made using gooseberriesized pebbles placed in a cast-iron pan and roasted over high heat. Once the bottom of the pan turns red hot and the stones begin to smoke, some of the stones are removed. A rolled-out dough pancake is then placed flat on the remaining hot stones in the pan and covered again with the removed hot stones. After about four to five minutes...
Braised Chicken is a famous snack from Tongguan, created by master chef Ben Tuowa. Also known as Ben Zhongsheng, Tuowa had no stable occupation in his youth. During the old society, he developed an opium addiction. With a family of four, life was extremely poor — his household was utterly destitute. Later, his friend Su Pizi (a doctor) taught him the method of making braised and steamed chicken. Determined to learn, he...
Grown in Nanyi Village, Qiaochuan Town, Heyang, these jujubes are named "Lingling" (meaning "little bells") because, even when dried, their skins remain unwrinkled, plump, glossy, and bell-shaped. Known for their thin skins, thick flesh, small pits, and sweet taste, they are famous far and wide. People often string them into decorative jujube garlands as gifts. (Weinan)…
Huaxian Scallions, also known as Chishui Scallions or Chishui Solitary Scallions, are nicknamed "Whip Scallions" due to their resemblance to a whip handle. They grow tall with thick, long white stems, featuring crisp, tender flesh that is sweet with minimal spiciness, offering a rich and fragrant taste. These scallions are of high quality and excellent storage capability. Chishui Solitary Scallions are sweet, spicy, and aromatic, and highly nutritious. Analysis shows they are rich in protein...
"躺着听风雨声，铁马冰河入梦来" — As the eastern gateway to the Guanzhong region, Tongguan has been a strategic military stronghold since ancient times. It is here that China’s military food culture left its most distinctive mark. The roujiamo (Chinese hamburger) of Tongguan features crispy bread enveloping rich, savory meat — a taste that lingers. This was the standing lunch of border guards; Tongguan’s braised pancake is considered one of the world’s earliest forms of instant noodles; its pickled vegetables, made by traditional methods, offer bold flavors and a crisp, tender texture; and its grilled fish reflects the soldiers’ ability to find joy amid hardship over campfires. For centuries, these simple yet unique foods have evolved with the times, deeply rooted in the soul of the people of Shaanxi.