Polygonaceae family, Fagopyrum genus. Also known as "Hu buckwheat." An annual herbaceous plant. The stem is upright, much branched, smooth, light green or reddish-brown, sometimes with sparse nipple-like protrusions. The leaves are triangular-heart shaped, tapering to a point at the apex, heart-shaped or halberd-shaped at the base, with entire margins. The stipular sheath is short and tubular, with a slanted, truncate apex, and falls off early. The inflorescence is racemose or...
Sanyuan Liaohua Candy has a history of about two hundred years. Legend has it that it was once praised by Empress Dowager Cixi. Shaped like a drumstick, it features a golden-yellow surface coated with a layer of white sesame seeds, and a honeycomb-like sugar core inside. When eaten, the soft filling offers a long-lasting taste that is fluffy, sweet, crispy, and fragrant. With its unique flavor, it has become one of the traditional and premium foods of Shaanxi Province. Sanyuan Liaohua Candy…
According to legend, during the Spring and Autumn and Warring States periods, the State of Qin (present-day Shaanxi region) and the State of Jin (covering present-day Shanxi and southern Hebei) were two powerful neighboring states. They frequently engaged in warfare, but at times, for their mutual interests, the kings of both nations often used each other for political advantage—even intermarrying and forming familial alliances. The King of Jin, Duke Xian of Jin…
Tongchuan Old District, formerly known as "Tongguan," was once the seat of the Tongchuan government. Government centers typically have a concentration of restaurants, where a wide variety of cuisines from all over the country converge. As a result, local snacks tend to fade into the background. However, even amidst the brilliance of these eateries, the fame of Tongchuan hele noodles remains undiminished. Among them, Beiguan hele noodles are particularly renowned. Some say that the Tongchuan hele noodles, represented by those from Beiguan...
Tongchuan Bean Noodles is a noodle dish where you can actually see and taste the beans. It is made by first boiling a variety of beans—such as soybeans, red beans, mung beans, black beans, and peas—into a bean soup, then adding noodles to cook together. This method not only avoids the discomfort of coarse grains irritating the throat, but also enhances the flavor of the noodles with the blend of different beans. The noodles…
is a local specialty appetizer created by skilled housewives in Tongchuan. It is only available during the Lunar New Year in Yaozhou District. The finished dish has a semi-jellied texture, combining meat and aspic, with a savory, tender, and soft flavor. Paired with radish and crisp almonds, it is truly mouthwatering. …
The traditional Yaozhou steamed dishes are world-renowned, with no fewer than a dozen unique varieties. Today’s “Ni Yang Zhang,” after decades of refinement and improvement by three generations, has won over the discerning palates of Yaozhou locals with its three signature steamed dishes: “Crispy Pork,” “Steamed Ribs,” and “Pork Strips.” Though each has its own distinct flavor, every…
Yaozhou’s acidic soup buckwheat noodles (Hele), known for their chewy and long strands, richly flavored sour broth, premium fatty pork topping, and convenience, are widely loved by both urban and rural residents of Yaozhou. Before liberation, they were not only a staple at local noodle shops but also an essential dish served to guests at funeral gatherings. The acidic soup buckwheat noodles are primarily characterized by their tangy aroma, with the broth seasoned using high-quality rice vinegar blended with spices...
Sanyuan County’s Golden Money Oil Tower, also known as “Thousand-Layer Cake.” It resembles strands of golden silk coiled together, with layers stacked like towers. Soft, moist, and refreshing, it is exquisitely made (Xianyang)…
Puff Pastry Cake is a well-known traditional Han Chinese snack from Sanyuan County in Shaanxi Province, with origins tracing back to the Tang Dynasty’s “Wind-Dispersing” oil pancake, a famous dish from Wei Juyuan’s Banquet of Promotion. The filling is made by mixing white sugar, osmanthus, rose, walnut kernels, and cooked flour; the dough is made from strong flour scalded with boiling water and lard. The Puff Pastry Cake from Xi’an Restaurant and May 1st Restaurant has been listed on the “Golden Roll of China’s Famous Snacks.”
Qian County Guokui originated between 624 and 705 AD during the construction of the joint mausoleum Qianling for Emperor Gaozong of Tang, Li Zhi, and Empress Wu Zetian. Due to the massive scale of the project, the large number of laborers, and the difficulty in preparing meals, supervising soldiers used their helmets to bake flatbreads. This gave the food its name. Over time, it has been refined into a unique and flavorful specialty. The guokui is eight inches in diameter and six-tenths of an inch thick, resembling...
A local noodle dish from Bin County. Legend has it that Bin County hand-pulled noodles originated during the Yuan Dynasty. In 1229, after Emperor Hulagu Khan of the Yuan Dynasty ascended to the throne, Mongolian troops advanced eastward from Gansu and occupied Binzhou. The newly appointed Mongolian governor of Binzhou, fearing rebellion among the locals, banned the use of iron tools—including kitchen knives—by civilians. Unable to cut noodles with knives, the people began tearing dough into strips to eat...
The “Lv Bin Brand” spiced pork trotters and spiced pork elbows are signature local snacks developed over more than ten years by Mr. Lü Shan, a renowned cooking master from Bin County, Xianyang, Shaanxi Province. Drawing extensively from traditional methods and incorporating the dietary habits of people in the Shaanxi-Gansu region, Mr. Lü refined his craft by integrating the best of various culinary techniques to create these distinctive regional delicacies. The “Lv Bin Brand” spiced pork trotters…
A local specialty noodle dish from Bin County. Royal Noodles, also known as Jade Noodles or Silt Noodles, are a unique wheat flour-based food distinct from liangpi (cold skin noodles). They are called “Silt Noodles” due to their preparation method, “Jade Noodles” because of their glossy, jade-like color, and “Royal Noodles” as they were once served as a tribute to the imperial court. Legend has it that they were first created by Lady Jiang, the wife of Gu Gong Danfu, the ancient king of Zhou who resided in Bin...
Bin County is located in the northwest of Xianyang City. The locally produced big red dates are also known as "hanging dates." They feature a deep red color, large size, small pits, thin skins, and thick flesh. The fresh fruit contains 70.6% sugar, while the dried variety reaches 78.4%. Each 100 grams contains up to 380 milligrams of vitamins, along with high levels of calcium and phosphorus, making them an excellent tonic. Locals also remove the pits...
These noodles were created by a waiter nicknamed "Hat-Covered Li" at the "Yuelai Restaurant" in the city during the Guangxu era. Their characteristics are: the noodles are fine, long, and chewy; the meat topping is rich but not greasy, and the sauce is sour yet fragrant. Savor them slowly, and you’ll enjoy a lingering aftertaste. The way this dish is eaten is also quite particular. Before eating, scoop out a small bowl of the sour soup, known as “thirst soup,” to try its flavor. When eating, two small bowls are needed—one…
Features: The broth is clear and refreshing, with a tangy aroma that invigorates the senses, leaving you feeling cool all over after eating. Category: Famous local snack. Main ingredients: Flour, sour vinegar, celery, seasonings. Brief introduction: Jiangshui noodles are a popular summer dish. The key is to serve them in a bowl, topped with jiangshui (hot jiangshui is even better), along with an appropriate amount of salt...
Guang Apricot is a specialty of the area along the Mogan River in Qian County. Legend has it that during the Ming Dynasty, Song Qin, a native of Qianzhou who served as an official in Fujian, returned home via Guangdong and brought back superior apricot branches, which he grafted locally—hence the name “Guang Apricot.” The fruit is as big as a fist, golden yellow in color, and sweet as honey. It was presented to the imperial court during both the Ming and Qing dynasties. However, due to a long period without proper purification and rejuvenation, the trees gradually…
Changwu Guokui originated as a gift from grandmothers to their grandchildren to celebrate their first full moon, and later developed into a flavorful, convenient food. The guokui is round in shape, about one foot in diameter, one inch thick, and weighs five jin. It is made from refined wheat flour, kneaded with straw-pressed dough, and slowly baked in a shallow pan. Its exterior is mottled yellow, the cut surface is sand-white, and it has a crisp, tender texture that is easy to store and carry. (Xianyang) “One of the Ten Oddities of Shaanxi: Guokui as big as a wok lid.” The Changwu Guokui is just that. It has a diameter of about one foot five inches and is about eight-tenths of an inch thick. The outer crust is slightly yellow with a hint of red—dry but not hard, crispy but not soft; the inside is snow-white, soft yet not mushy, fluffy yet not limp. When cut, it immediately gives off a rich aroma, and as you eat it, it becomes more fragrant and delicious the more you chew. Soaked in lamb soup or tofu pudding, it remains firm and flavorful even after prolonged cooking, becoming even more chewy and tasty. It keeps well—in the cold of winter, its flavor remains unchanged for ten days or half a month; even in the heat of summer, it won’t spoil within two or three days. It is one of the traditional staple foods of the people of Changwu and also a beloved regional delicacy in Northwest China. When locals go out on errands or visit relatives and friends, they often bring some Changwu Guokui as provisions or as a local specialty gift. Outsiders visiting Changwu not only enjoy eating the guokui while there, but also often take three to five jin back home to continue enjoying or to share with family and friends. The exceptional quality of Changwu Guokui comes down to two factors: premium ingredients and meticulous preparation. Authentic Changwu Guokui is made with snow-white, powdery No. 80 wheat flour and the clear, sweet water from Beishuigou Spring. During baking, five kilograms of fine wheat flour are mixed with two kilograms of starter dough, 15 grams of alkaline water, and one kilogram of warm water, then kneaded into a stiff dough. Next, a pressing rod over one meter long and about the width of a teacup is used to repeatedly press and knead the dough until it reaches the right consistency. The dough is then shaped and placed in a shallow pan, where it is slowly baked over straw fire. After being flipped three times and rotated six times over forty minutes, both sides develop a golden-brown color, and the aroma of cooked dough fills the air. It is then removed from the pan, cooled on clean straw, and is ready to serve.
【Zhasu】A layered pastry made by blending flour, lard, chopped scallions, and seasonings, then folded into small pancakes. It is baked on a griddle, brushed with oil, flipped, and fried until golden and tender. Crispy yet not greasy, it boasts an irresistible aroma. …