Pucheng Red Globe Grapes are a specialty of Pucheng County, Weinan City, Shaanxi Province. These grapes are large in size, firm in texture, high in sugar content, and have an attractive exterior color — all contributing to their excellent quality and suitability for long-distance transport. Currently, Pucheng has 12,000 mu of cultivated land dedicated to imported Red Globe Grape varieties, yielding around 30,000 tons annually. The grapes are mainly sold to the provincial capital Xi'an and surrounding provinces. Red Globe Grapes are mild in nature…
Mian Lazi, also known as steamed spicy mash. The method involves using wheat flour as the main ingredient, mixed with shredded tofu, shredded wood ear fungus, broken vermicelli, and other common vegetables—all placed in a basin. Add seasonings such as salt, MSG, and sliced garlic. After scalding with boiling water until half-cooked, pour in oil-splashed chili oil, stir well, then steam. The final product is…
Pucheng Buns are a type of food made by mixing flour with water, sugar, and other ingredients, adding fillings such as meat, vegetables, or bean paste, fermenting the dough, and then steaming it in a steamer. The finished product has a hemispherical shape. In the Jiangnan region, buns are generally called mantou (steamed buns). Main ingredients: 1000 grams of flour, appropriate amount of yeast, 750 grams of meat filling, …
Yongxin Pickles. Shaanxi Pucheng Yongxin Food Co., Ltd. is located in Pucheng County, Shaanxi Province, the hometown of the renowned patriotic general Yang Hucheng. With unique geographical conditions and no industrial pollution, it serves as an ideal base for producing natural, green food. The company was established in January 2007. Its predecessor, Pucheng Yongxin Brewing Factory, was founded in the early 1990s...
“The oil-poured spicy stir-fry is a dish in itself” is a folk saying in the Guanzhong region. The people of Pucheng enriched this idea by adding meat and vegetables to the spicy stir-fry, making the dish even more deserving of its name. Eight-Treasure Spicy Stir-Fry is the most traditional dish of Pucheng. With numerous ingredients, it is called “Eight-Treasure.” Its ingredients are not fixed and can vary in quantity. However, three items are essential: one…
Pucheng Court Fireworks from Shaanxi Province have a long history and are renowned both in China and abroad. As early as the Tang Dynasty, there were specially made fireworks for imperial use, known as “Court Fireworks.” By the Song, Yuan, and Ming Dynasties, fireworks had become relatively common among the general public. By the Daoguang reign of the Qing Dynasty, this ancient folk art had reached its peak in Pucheng. The Qing poet Zhang...
Pucheng handwoven cloth, also known as traditional coarse cloth, is a centuries-old hand-weaving technique passed down through generations of Chinese laborers. It is completely eco-friendly and pollution-free, making it an ideal product for modern people seeking to reconnect with nature. With a cotton content of 100%, it uses only high-quality cotton as raw material and employs a no-sizing process, free from artificial...
is a unique and highly favored local snack in Heyang County and the Weinan region of Shaanxi Province. With a long history, legend has it that in the third year of Emperor Gaozu of the Western Han Dynasty (204 BC), when Han Xin, the Marquis of Huaiyin, used wooden rafts to ferry troops across the Yellow River at Xiayang Ferry in Heyang and captured Wei King Bao of Hedong, he invented this noodle dish to solve the food supply problem for his 100,000 soldiers...
Huayin Broadknife Noodles are a distinctive noodle dish from Mount Hua, and their name is as bold as the mountain itself. As the name suggests, these are noodles sliced with a broad knife. They are served topped with a pre-prepared stir-fry of fried wheat paste, tofu, and cellophane noodles, seasoned with vinegar, salt, and chili oil, making them ready to eat. Features: The noodles have a yellowish hue, the broth is red with a hint of black, and the flavor is sour and spicy—delicious and appetizing. Long-term consumption is said to help with…
Huashan Lingzhi comes in both wild and cultivated varieties. The wild Lingzhi grows naturally on the steep cliffs of Mount Huashan and can only be harvested with great difficulty, making it extremely precious. In 1992, someone discovered and collected a giant Lingzhi on the mountain that was 80 cm tall and weighed 8.1 kg, which was hailed as the "Fairy Herb of Huayue" and became a...
Blanched meatballs are a traditional dish from Shaanxi Province. People in Pucheng commonly refer to them as ginger meatballs because the flavor of ginger stands out in Pucheng’s version. When eating them, besides enjoying the tender, soft texture of the meatballs and the delicious broth, what particularly stands out on the palate is the ginger. That’s why they’re called ginger meatballs. It’s said that once at a…
Shaanxi’s Shuipen Lamb Soup is most famously made in Pucheng. With a long history dating back to the Chongzhen era of the Ming Dynasty, it is also known as “June Fresh” because it typically hits the market in the sixth lunar month. Made with boneless “Tong sheep” meat, bones, cinnamon, Sichuan peppercorn, fennel, tsao-ko, refined salt, and monosodium glutamate, the preparation involves steps such as raw material processing, boiling the lamb…
Gaoli Meat is a famous dish from Pucheng County in Shaanxi Province. The locals love it so much that it often appears on banquet tables. To prepare Gaoli Meat, lean pork is cut into walnut-sized cubes, coated with egg white and starch, first deep-fried, then steamed. During steaming, refined salt, MSG, scallions, ginger, star anise, and soy sauce are added. The meat turns...
Pucheng apples are a specialty of Pucheng County, Weinan City, Shaanxi Province. Pucheng is a nationally renowned major apple-producing county, and its apples are famous both domestically and abroad for their pure taste, tender flesh, and sweet, delicious flavor.
Wontons, also known as bian shi, are a festive delicacy served to guests during holidays and celebrations in Huayin. Shaped like silver ingots—with pointed bottoms, turtle-like bellies, and two pointed ears—the fillings vary between radish, chives, and pork. They symbolize wholeness and good fortune. Legend has it that when family members eat wontons, everything goes smoothly and the family enjoys reunion; when shared with relatives and friends, they strengthen bonds, foster lasting relationships, and ensure unity that never breaks. …
Cornmeal is the staple food of the people in Huayin. In the past, throughout the year—including weddings and funerals—Huayin residents ate cornmeal steamed buns. Dishes such as fuzzy porridge, millet congee, fish-shaped noodles, and stir-fried cornmeal pudding were all made from corn, while wheat flour was rarely consumed. As a result, some people referred to the locals as "corn bugs."…
Mashi Pao is a unique local snack from the Huayin area, comparable to Xi'an's Yangrou Paomo (lamb and bread soup). According to Meng Chuangrong, a renowned 70-year-old Mashi chef, in the 30th year of the Republic of China (1941), Ma Guohua, then Chief of the Shaanxi Provincial Police Bureau, returned to his hometown to run for a National Assembly representative and specifically came to enjoy Mashi with Xi Jun and others. The dish is meticulously prepared, rich in color and flavor. The surface of the bowl is topped with a layer of chili oil and aromatic oil beads that glisten like stars on a clouded sky or gems on brocade. Through the oily layer, jade-like tofu cubes, golden noodles, silver-white scallion segments, and saffron-yellow minced garlic peek through, while cubed guokui flatbread lies hidden underneath. The moment you lift the bowl to your nose, the fragrance wafts over you. (Huayin)
It is a round, distinctive alkaline flatbread. The dough is kneaded, rolled into thin pancakes, and then cooked on a griddle. While still hot, a mixture of water, vinegar, and oil is brushed on, and the pancakes are stacked one on top of another, covered with a cloth, and left to rest for about half an hour before serving. When served wrapped around dishes, Gan Mo is crispy and fragrant—suitable for all ages. People in Huayin often use Gan Mo during festivals and when entertaining guests. (Huayin)…
There are two types of sand hot pot, both round and divided into inner and outer layers. The inner layer is cylindrical and holds charcoal fire; the outer layer is ring-shaped like a pool, holding various dishes. It has a lid on top and an air vent at the bottom. In the past, whenever guests visited, almost every household in Huayin would serve them hot pot to show warmth and hospitality. The dishes mainly included deep-fried sweet potatoes, yams, tofu, pork, and vermicelli, along with...
Shaped like silver ingots, with pointed bottoms, turtle-like bellies, and two pointed ears, the fillings vary — radish, chives, or pork — symbolizing completeness and good fortune. Also known as bian shi, wontons are a festive delicacy served to guests during holidays and special occasions in Huayin. Legend has it that when family members eat wontons, all goes well and the family is reunited; when shared with relatives and friends, they foster lasting bonds, unity, and unbreakable relationships. (…