Hua Yin’s specialty tofu pudding is a source of pride for locals. It’s said that most tofu pudding vendors in Beijing are actually from Hua Yin, serving up an authentic taste. The tofu is incredibly smooth and melts in your mouth. The sauce itself isn’t anything special, but when paired with the local persimmon vinegar—it’s simply delicious...
The Huayang Convenience Service Center (formerly the Huayang Administrative District) in Luofu Town, Huayin City, is located in the eastern hinterland of the Qinling Mountains. The mountainous area experiences significant temperature variations, and the arable land is predominantly dry farmland, limiting the variety of crops that can be cultivated. Potatoes, in particular, thrive in this environment. Although the range of crops is not extensive, the local people have used their ingenuity to create a variety of delicious dishes...
Congxing Chinese Toon is a specialty of Congxing Village, Fushui Town, Huayin City, Weinan, Shaanxi Province. Belonging to the red toon variety, it thrives under optimal natural conditions, climate, and soil—resulting in exceptionally high quality. The shoots are sturdy, bright red in color, fragrant, and tenderly delicious. Also known as spring sprouts, toon is rich in nutrients and ranks among the top vegetables…
Bayi Vermicelli is a specialty of Huayin City, Weinan, Shaanxi Province. The sweet potato vermicelli produced in Bayi Village is one of Huayin’s “one-village-one-product” featured agricultural products. Made purely from sweet potato starch, it boasts excellent quality and strong resistance to boiling. It has long survived on its superior quality and has built the reputation of Huayin’s “Bayi Vermicelli” brand across the province. Currently, there are...
Huayin Crystal Cake is a specialty of Huayin City, Weinan, Shaanxi Province. It earned its name from its transparent, shiny filling that resembles crystal. As early as the Song Dynasty, it enjoyed a high reputation, once being ranked alongside bird’s nest, white fungus, and even Jinhua ham. It remains a renowned specialty of Shaanxi Province today. The cake is made with premium white flour, granulated sugar, rock sugar…
Hawthorn refers to the fruit of the plants Crataegus pinnatifida, C. major, or C. cuneata from the Rosaceae family. It has a sour and sweet taste with a slightly warm nature. It stimulates appetite and aids digestion, helps resolve food stagnation and accumulations, activates blood circulation to dissipate blood stasis, and regulates qi while resolving phlegm. It is used for issues such as meat stagnation in the digestive tract, abdominal masses, bloating and fullness, abdominal pain due to blood stasis, phlegm retention, diarrhea, and bloody stools caused by intestinal wind. …
Wangyi Mengjianghong Sweet Peaches are a specialty of Mengjiayuan Village in Wangyi District, Tongchuan City, Shaanxi Province. Mengjiayuan Village is an ideal growing area for fresh peaches. The village’s “Mengjianghong” brand sweet peaches are large, brightly colored, and delicious. They have won the Jizi Golden Statue Award at the 12th China Yangling Agricultural Expo and are sold to high-end markets in Beijing, Shanghai, Guangzhou, and the Hong Kong and Macao regions. Mengjiayuan...
Mengjiayuan Village is an ideal growing area for fresh peaches and persimmons. The village’s “Mengjianghong” brand sweet peaches are large, brightly colored, and delicious, having won the Ji Shi Golden Statue Award at the 12th China Yangling Agricultural Expo. Its persimmons also earned the Ji Shi Golden Statue Award at the 13th China Yangling Expo, and are sold to high-end markets in Beijing, Shanghai, Guangzhou, Hong Kong, and Macau. …
The most famous ones are from Tongchuan. The knife: two chi and two cun long, three cun wide at the front edge of the blade and four cun wide at the back edge, weighing nineteen jin on the old scale. Cutting: the right hand lifts the knife while the left hand presses the dough, lifting and dropping in rhythm, the cutting board resonating with the knife’s sound as the blade follows the hand’s movement. The dough: kneaded into floss, pressed with a wooden lever to form a hard block, coiled to rest and regain elasticity, then rolled out to one millimeter thick before being folded into a semi-circle with the rolling pin lifted…
People in Tongchuan prefer their noodles to be as long, wide, and thick as possible. The noodles made from high-quality flour in Tongchuan are as long, broad, and hefty as a belt. Once cooked and tossed with seasonings, they have a smooth yet non-greasy texture and a uniquely satisfying chew. …
An apple is the fruit of plants in the genus Malus, which belongs to the family Rosaceae. There are about 25 species in this genus, and the apple tree is the most widely cultivated fruit tree. Apples are a type of pome, developed from the ovary and surrounding tissue. Apple trees are mostly cross-pollinated, and an ideal fruit set rate is about 2–4% of the flowers. …
Peaches belong to the Rosaceae family and the genus Prunus. China boasts an extremely rich variety of peaches. According to statistics, there are over 1,000 varieties worldwide, with about 800 in China, and around 30 are used for commercial cultivation. Peaches are juicy, delicious, fragrant, brightly colored, and highly nutritious. Every 100 grams of peach flesh contains 7–15…
Ingredients: 25 eggs, 300g pork, 500g bok choy, 2500g rapeseed oil (approx. 250g used), 5g minced ginger, 100g soy sauce, 1.5g MSG, 15g cooking wine, 1g seasoning powder, 10g salt. 1. Crack the eggs into a bowl and beat vigorously to form an egg foam batter. Heat the pan, use…
Ingredients: 5g each of spinach and soybean sprouts, tofu (5g white tofu, 5g fried tofu, 3 tofu balls), 15g each of vermicelli and fried tofu skin, 25g gluten bubbles, 10g sesame oil, 100g cooking oil (actual usage), a small amount of daylily and wood ear fungus, and an appropriate amount of salt and soy sauce. Preparation: 1. Put...
Oil-Poured Chopstick-Head Noodles are a famous local snack from Shaanxi, also known as Fragrant Stick Noodles. They are made by pouring boiling hot rapeseed oil over cooked noodles mixed with seasonings, creating a unique and distinctive flavor. The dish gets its name from the fact that the noodles are as thin as the head of a chopstick. Ingredients for Oil-Poured Chopstick-Head Noodles: 1000 grams of flour, refined salt, green vegetable leaves, chili…
Sandwiched Sweet Cake is a common dish among Shaanxi snacks. Features: Beautiful appearance, soft and sweet. Ingredients: Fine wheat flour, eggs, white sugar, yellow osmanthus, red bean paste or fruit jam. Method: 1. Steam the flour in a steamer for 30 minutes, then take it out to cool, crush it, and sift it. Break the eggs into a basin, add white sugar, and beat continuously with several chopsticks un…
Also known as Geda Mo. Made from white flour mixed with oil, salt, and seasonings, then baked. It resembles an oval table tennis ball—small, delicate, and durable for long-term storage. Whether in summer or winter, it requires no heating and can be eaten without any side dishes. It has a crispy, fragrant, savory taste with a long-lasting flavor, making it an excellent food choice for travelers. …
Mix mung bean starch and sweet potato starch, dilute with warm water, pour into boiling water and stir until it becomes a thick porridge. Scoop it into a colander or strainer and let it drip into cold water to cool and solidify. Remove and place in a bowl, then heat with pickled vegetable seasoning, or simply serve cold with soy sauce, vinegar, or other seasonings. The noodles resemble small fish, are jade-white and shiny, and have an elastic texture. They offer a delicious mix of fragrant, fresh, sour, spicy,…
Donkey Hoof Noodles are said to have originated during the tough times of the 1950s. Farmers were so busy with farm work that they had no time to cook proper meals, so they would mix cornmeal into a stiff dough, cut it directly into slices with a knife, and boil them. This method saved time and also helped keep hunger at bay. Over time, this dish became a tradition, and now, as living standards have improved, white flour is used instead. The noodles are even more chewy, and when paired with well-seasoned toppings...
What makes “Plowed Noodles” unique is the “plowing.” A large sheet of dough, rolled out flat, is folded in half twice, then sliced into thin strips with a knife—not cut, but plowed. The resulting noodles are long and fine, paired with tiny diced vegetables (the “sauces”) in red, green, and white—absolutely vibrant. Finally, small pre-fried meat cubes are added. The flavor of the sauces…