Although Lique Red Grapes are quite pricey, they are highly favored in the market for their “premium status.” They are relatively high in calories—half a bowl of grapes equals one serving of fruit. However, the grape skins and seeds contain antioxidants that help prevent cardiovascular and cerebrovascular diseases. The term “提子” (pinyin: tízi) means “grape” in Cantonese…
The dish is made by simmering red beans in broth, adding jujube juice, mixing in flour paste, and cooking until hot. It boasts a delicious taste, appealing color, and nourishing properties.…
The ingredients for Wowo Noodles include: refined flour, mushrooms, eggs, minced meat, walnut kernels, wood ear fungus, garlic sprouts, glutinous rice, ginger, scallions, starch, sesame oil, soy sauce, monosodium glutamate, and more. The preparation method is as follows: mix the dough using eggs (the ratio is one egg to two liang of flour), after the dough is ready, roll it out on the cutting board (about 2 to 3 fen thick), then cut it into strips about the thickness of chopsticks...
Snowflake Sugar is an improved version of stove sugar with added sesame seeds. Stove sugar was originally made exclusively for the worship of the Kitchen God on the 23rd day of the 12th lunar month in ancient times. Over time, it evolved into Snowflake Sugar, which has long been praised both within and outside the province and has always been a popular gift for family and friends. Snowflake Sugar is a seasonal product. Production begins every winter and continues until the weather warms up in spring, when production stops to maintain its crispness...
The Xiaohé Imperial Pear, also known as Xiaohé Pear or Xiaohé Crisp Pear, boasts advantages such as “thin skin, small core, fine pulp, and high sugar content.” Its flesh is white, delicate, crisp, juicy, sweet, and of premium quality. A local folk rhyme praises it: “Xiaohé Pear, so crisp and sweet, falls to the ground and can’t be seen.” The Xiaohé Imperial Pear was once recognized as a nationally renowned specialty fruit, and to this day, it remains widely celebrated and esteemed.
Baicun belongs to Xizhangpu Town, Liquan County, Shaanxi Province. Located in the heart of the Guanzhong Plain, the area features flat terrain and convenient transportation, and enjoys a temperate continental monsoon climate. The village has a population of 1,890 and cultivable land covering 3,400 mu. Its two main industries—crop farming and animal husbandry—have reached a considerable scale, with a total of 2,600 mu of orchards, of which 1,820 mu are planted with apples. …
Lique Apples are a specialty of Lique County, Xianyang City, Shaanxi Province. These apples are large in size, vibrant in color, and have crisp, fragrant flesh. Many of their physical and chemical properties surpass those of American Red Delicious apples. Lique is renowned as the “Hometown of Apples.” The county is located in the northwestern part of the Guanzhong Plain in Shaanxi Province and has been home to many illustrious emperors in Chinese history. It boasts a prime geographical location, beautiful natural…
Imperial Apricots at the Foot of the Mountain are a specialty of Shandi Village in Yinxia Town, Liquan County, Xianyang City, Shaanxi Province. The Liquan Shandi Imperial Apricots are renowned for their large size, bright color, and richly sweet taste, thanks to being grown on the southern slopes of Liquan's Jiuzong Mountain and irrigated with pure mountain spring water. Shandi Village earned its name because it is nestled within the embrace of the Tang Zhao Mausoleum at the foot of Jiuzong Mountain…
Lique Noodles are a specialty snack from Liquen County, Xianyang City, Shaanxi Province. They can be served in a broth or eaten dry. The signature way to eat them is called “mao” (pronounced miao, first tone), which involves placing the noodles in a bowl and repeatedly pouring boiling water over them. Then seasonings are added before eating. The seasoning mix is quite unique, using premium…
The village of Datongfang in Sangzhen has a total of 1,150 mu of arable land. Traditionally, the main crops planted were wheat and corn, supplemented by chili peppers and garlic, resulting in low production efficiency and slow income growth for farmers. After extensive research and evaluation, a greenhouse Xiangchun production plan was formulated as part of efforts to adjust the industrial structure. Villagers were organized to visit and learn from others, and measures such as government-subsidized loans, …
Xingping Yunyun Steamed Bun gets its name because it resembles a cloud in classical paintings. It also looks like a pair of glasses without legs, hence its common nickname "Glasses Steamed Bun." It is beautifully shaped, with a color that is white tinged with yellow, and tastes crispy and sweet. It remains fresh for a long time without spoiling. Long ago, in Xingping County, there lived an old man named Bai whose wife made a living by...
Xingping Laozao has a long brewing history, originating in the Han Dynasty and flourishing in the Tang Dynasty. Its techniques have matured over the Qing Dynasty to the present day. Historical records state, "Sweet wine is also made from glutinous rice, consumed together with the mash, hence the name 'Laozao' (literally 'fermented liquor')." Xingping Laozao is a soup-like food. Premium glutinous rice is selected, then screened, cleaned, washed, soaked, and steamed, before being mixed with a specially prepared starter culture and fermented at a controlled temperature...
Ingredients: One slaughtered chicken, flour, chicken meat, Sichuan peppercorns, ginger slices, refined salt, chopped scallions, cilantro, two scallion whites, a small amount of vinegar, white soy sauce, MSG, and pepper. Method: 1. Add cold water to a bowl, drip in chicken blood, and stir with chopsticks. 2. Place the chicken meat in a pot, add Sichuan peppercorns, ginger slices, refined salt, and scallion whites, and cook until tender. Remove and let cool...
Mutton in the Hu Style is one of the signature dishes in Northwest Chinese cuisine. It primarily uses mutton as the main ingredient, with steaming as the main cooking technique, and has a savory flavor profile. Great attention is paid to knife skills during preparation—the mutton strips must be uniform in length, evenly thick, neatly arranged, and not loose. This dish uses a semi-thick starch slurry (a slightly thin sauce), which should both blend with the main ingredient and remain fluid, ensuring a smooth texture.
The method for making vegetable dumplings is similar to that of spinach noodles. Finely chop fresh green vegetable leaves, mix them with an appropriate amount of flour to form a dough, and make the dough slightly softer (just a bit firmer than a paste-like consistency). A small amount of salt can be added. Then spread the dough on a steamer tray and steam for about 10–11 minutes. Cut it into small pieces with a knife or spatula and serve with dipping sauce...
Guancun Village in Dazhai Township, Yangling District, Shaanxi Province, has 512 households and a population of 2,119. Based on local conditions, the village has developed industries for melons, muskmelons, and vegetables. To promote industrial development and optimize management, the village established a cooperative to implement pollution-free standardized production throughout the entire process for both melons/muskmelons and vegetables. The village of Guancun in Dazhai Township has set up a...
There are many noodle shops in Yangling. When you visit, the locals will insist on treating you to their noodles. It’s a culinary scene dominated solely by noodles—a unified obsession with this one dish—only after establishing this singular focus does the rich diversity of noodle varieties and styles emerge. This time, I returned to Yangling, originally to work with CCTV on a program called "The Wheat Issue"...
Xingping City in Shaanxi Province is located in the heart of the Guanzhong Plain. The city covers a total area of 507 square kilometers, with a population of 584,000, including 464,000 agricultural residents. It administers 7 towns, 4 townships, 3 subdistrict offices, and 223 administrative villages. The terrain here is flat, the soil is fertile, irrigation is convenient, sunlight is abundant, and underground water resources are plentiful…
Garlic, known in ancient times as “hu” or “hulan,” belongs to the Liliaceae family and is an annual or biennial herbaceous plant with perennial roots. It is categorized as a pungent vegetable and originated in western Asia. According to the *Qimin Yaoshu* (*Essential Techniques for the Welfare of the People*) by Jia Sixie of the Northern Wei Dynasty, “Zhang Qian, during his mission to the Western Regions, brought back garlic and coriander.” Additionally, the *Compendium of Materia Medica* by Li Shizhen of the Ming Dynasty states that garlic was...
Legend has it that a certain Qing dynasty empress refused to eat, prompting an imperial edict calling for chefs. The winning dish was chicken soup served with egg pancakes cut into diamond shapes, seasoned with spices, topped with scallions floating in chicken oil, and accompanied by a small amount of fine noodles—ready to eat immediately. It is characterized by its thin yet chewy texture, glossy appearance, thin broth, fried richness, oily sheen, and prominent sour flavor, offering a unique taste. It was brought from the capital to the countryside by officials from Wugong and has been passed down to this day.…