Hancheng apples from Weidong are the most famous, with over 100,000 acres of apple orchards in the area. Weidong Apple Sales Company: Tel: 0913-5484338 (Hancheng)…
Weibei Roast Lamb Leg: A highly popular local delicacy in the Weibei region.…
"Eight hundred li of the Qin plains, dust flying everywhere; thirty million people of Shaanxi all shouting out their operas loud; eat a big bowl of Biangbiang noodles, joy fills the air; if there’s not enough chili oil, everyone grumbles." The noodles, boiled to perfection, are scooped into what locals call a "big bowl"—a rugged ceramic vessel—and sprinkled with salt, chili powder, Sichuan pepper, minced ginger, scallions, garlic…
Old City Fried Oil Cake is one of the specialty snacks in the Weinan region. It is a fried pastry shaped like an oval, typically filled with either brown sugar or white sugar, offering a sweet and soft texture. The cake has a golden color, a delicate and tender consistency, and retains its appearance and quality over time without discoloration or spoilage. As a natural green food, it is considered a premium delicacy among oil cakes. …
Steamed gift foods can be roughly divided into two types: one is the regular “steamed bread delivery” from the bride’s mother to her newlywed daughter, and the other is festive steamed food given within the family. ①Steamed Bread Delivery In the old days, weddings were often held after the autumn harvest and winter storage. By this time, there were no major farming activities, so villagers had ample time to attend to their children’s marriage arrangements. The daughter…
Lamb
The term “wonton” carries the meaning of “reunion and happiness.” It is a festive dish served by the people of Hancheng during holidays, weddings, birthdays, and baby’s full moon celebrations to entertain relatives, friends, and distinguished guests. Hancheng’s wontons are unique—they are extremely small, about the size of an adult’s fingernail. Roughly, one hundred pounds of flour can be used to make 30,000 to 50,000 such...
Hancheng-style sesame flatbread, delicious and well-known throughout the Guanzhong region. The bread is round in shape, primarily made with wheat flour, cooking oil, sesame seeds, and seasonings. The preparation is meticulous: first, the kneaded dough is stretched into a flat, oblong strip, then layered with oil and seasonings, rolled up, flattened into a circle, and sesame seeds are pressed into the center. After shaping, it is cooked on a specially designed iron griddle with oil, then…
Also known as "hélòu" in ancient times. Lamb meatball héle noodles originated in the Tang Dynasty. In the mountainous regions of Hancheng, not only are sheep raised, but buckwheat is also grown. Because buckwheat thrives in poor soil and requires minimal cultivation, in the past, it was a common practice in the sparsely populated mountainous areas to scatter buckwheat seeds on slopes — a smart strategy for maximizing yield in marginal land. With lamb and...
The Hancheng red-handle broom has a long and storied history. It is an essential item for local weddings and a cherished gift for friends and relatives from out of town. This broom is meticulously crafted by skilled artisans using “ox-tail” sorghum splints and the outer skin of red-stemmed sorghum. The splints are over 30 centimeters long, with handles around 15 centimeters in length. The splints are uniformly thick, …
“Prickly ash sprout vegetable” refers to the tender young shoots and leaves of the prickly ash tree during its budding period. Glossy, bright green, and fragrant with a numbing spice, it is a delicacy among sprout vegetables. It can be stir-fried, served cold in salads, deep-fried, or added to hot pot. With its pleasant numbing aroma, appetizing taste, and unique flavor, it is also highly nutritious. In ancient times, it was listed as a tribute to the imperial court, enjoyed exclusively by nobility. In recent years, in major northern cities…
The key to making good fermented glutinous rice lies in preparing the mash. Soak polished glutinous rice in a clean water vat, with enough water to fully submerge the grains—about eight hours in summer and twelve hours in winter. Once the center of the grains softens, drain the water, steam the rice for half an hour, then repeatedly pour cold water over it until the temperature drops below three degrees. Drain again, spread the rice on a work surface, mix with glutinous rice flour, and transfer to a vat. Press the mixture flat on top, then use a stick to poke a hole...
Lamb Sausage Hulatang Noodles are a source of pride for the people of Hancheng. Nearly every visitor to Hancheng is treated to this dish, usually at their very first banquet. The lamb sausage is made in layers. First, the sausage is prepared by cutting one pound of lamb into sixty small cubes or slices, each about as thick and wide as...
Hancheng Thirteen Dishes In Hancheng, almost every rural household raises pigs. Whenever there is an event or celebration, it’s customary to host guests and serve pork, which is both economical and hospitable. Through generations of practice, a diverse range of pork-based dishes has been developed, among which the “Thirteen Dishes” are the most representative. The “Thirteen Dishes” consist of thirteen courses. These include “Five Large, Five Small, One Cake, One…”
Steamed Ritual Offerings are ceremonial foods used by villagers to worship deities during festivals, holidays, childbirth, or house construction. The main varieties include "Zaoma Hu," "Zifu," God of Wealth Steamed Buns, and House King Steamed Buns. The God of Wealth Steamed Bun is jar-shaped and commonly called the "Silver Jar"; the House King Steamed Bun features an additional domed lid on top of the God of Wealth Bun, symbolizing a house filled with silver. "Zaoma Hu" and "Zifu" buns carry rich cultural significance, which will be detailed later. These ritual steamed foods are notable for their large size—typically using one pound of wheat flour per bun—and for having a red date placed in the center, signifying sincerity.
Steamed Gifts Exchanged In the long agrarian society, commodity trade was highly underdeveloped, so people exchanged steamed foods as gifts when visiting one another. The exchange of steamed gifts mainly occurred in four contexts: weddings, births, birthdays, and funerals. The steamed gifts exchanged during weddings were called “hún tún” (dumplings), shaped like a person sitting cross-legged, and about the size of a regular steamed bun. The steamed gift given to celebrate the birth of a child was called…
Festive steamed buns are a special type of steamed food made by villagers during festivals and holidays to enhance the joyful atmosphere. For example, during the Lantern Festival, villagers place wheat-stack buns in the courtyard, a bun at the water channel entrance, a dog-shaped bun at the doorway, a chicken-shaped bun in the living room, as well as hedgehog-shaped and rabbit-shaped buns. During the Qingming Festival, they steam miniature God of Wealth buns about the size of a fist, called “Rolling Away Buns.” During tomb-sweeping, little grandchildren roll these buns up and down the burial mounds, adding a festive touch to the memorial ritual.
Baishui is a major fruit-producing county in Shaanxi Province and even across China, earning the title "Hometown of Apples in China." With an apple orchard area of 500,000 mu, 300,000 mu have been certified as national green food production bases, making it the largest green food apple production base in the province. The annual apple yield reaches 500,000 tons, with a total output value of 650 million yuan, and an annual export volume…
“Baishui Tofu has a history of over 400 years and is renowned for being white, fine, tender, chewy, and rich in bean flavor. In 2006, it was included in the first batch of Intangible Cultural Heritage of Weinan City, and in 2016, it was added to the fifth batch of Intangible Cultural Heritage of Shaanxi Province. The tofu is high in protein and contains nutrients such as calcium and iron…
Dukang Wine is a renowned historical and cultural liquor in China. Dukang was a native of Baishui County and is regarded as the founding father of Chinese winemaking. This wine is made from high-quality grain using the pure spring water of Baishui, producing a full range of liquors with varying alcohol levels. It features advanced equipment and exquisite craftsmanship. Known for its crystal-clear appearance, pure fragrance, sweet and smooth entry, mellow and soft texture, and long-lasting aftertaste, it has enjoyed long-standing fame.