Zhēnyuān Town Nankē Handwoven Cloth Nankē Village is located in the southeast of Zhēnyuān Town, Wǔgōng County. The village currently has a population of 1,986 people, comprising 376 households, organized into 6 villager groups, and covers an arable land area of 2,400 mu. In 2007, the village's total economic income reached 8.9 million yuan, with a per capita net income of 3,500 yuan. The village engages in labor export. The development of distinctive economy such as the "one village, one product" initiative shows...
--The twist was first created during the Hongwu era of the Ming Dynasty by Han Lin, the patriarch of the Han clan from Wugong Village. It has a history of over 600 years. The twist is made primarily from high-quality wheat flour and refined vegetable oil, using traditional craftsmanship, scientific formulations, and modern production management techniques. The twist is widely renowned for being “fragrant, crispy, flaky, and fresh,”...
Ni's Big Pot Bread—Ni's Big Pot Bread originated from an ancient military practice where soldiers, in times of urgency during battle, would mix flour and seasonings into dough, press it onto their helmets, and bake it over fire. Their ancestors drew inspiration from this method to develop the recipe. Ni's Big Pot Bread combines traditional family techniques with modern technology, featuring an excellent formula, meticulous craftsmanship, and the use of specially selected high-quality wheat flour through unique fermentation processes...
This is a type of noodle dish very popular among locals. Typically, a soup pot is set up at the front, with seasoning and condiment plates on both sides, and the person who serves the noodles—draining them and pouring the soup—sits in the middle. The person cooking the noodles is usually in the back, using an old-fashioned manual hele press to make the noodles. Below is a pot for boiling the noodles, which usually cooks only two or three servings at a time. This dish is generally reserved for honored guests and is mainly made with high-quality flour noodles as the main ingredient. The broth is a spicy and sour soup supplemented with other ingredients. The toppings consist of chopped scallions. The finished dish is known for its “sour, spicy, and fragrant” flavors. It is mainly available in winter, and on a cold day, a bowl of these noodles warms you up from the inside out.
In Shaanxi, liangpi is a popular quick snack enjoyed by everyone. Different regions have their own variations, but in Wugong Town, Xianyang, Shaanxi, the preparation method is somewhat unique. While the overall making process is similar to that of nearby areas, the seasonings used are more refined. The chili oil is made from the famous Qinqiang chili, the garlic water is prepared using locally grown garlic...
I. Characteristics of the Northwest A&F University Saanen Dairy Goat Origin: Wugong, Shaanxi, China. Features: The Saanen dairy goat has the distinctive wedge-shaped body typical of dairy animals, with a tall and refined build. Adult bucks stand 80–90 cm tall and weigh 75–95 kg; adult does measure 70–78 cm in height and weigh 5…
Wugong Large Flatbread is not the kind you usually see. It’s over 10 centimeters thick, and the size refers to the pan used—typically with a diameter of about 50 centimeters. Golden in color, crispy, savory, and long-lasting...
Made by frying dough made from white flour mixed with white sugar, lard, shredded green and red candied fruits, rock sugar, osmanthus jam, walnuts, and cooked lard.…
Made from flour, white sugar, osmanthus, green plums, red and green candied fruits, walnut kernels, and rapeseed oil. It features a bright red color, a crispy crust with a soft interior, and a crisp, sweet, and fragrant taste. It gets its name from its saddle-like shape and its production in Longqiao. It has over a hundred years of history in production.…
The dough is diced and pressed into nest-like shapes; it is then cooked in a broth made with sea cucumber, squid, scallops, mushrooms, and dried shrimp. The dish features vibrant colors and a rich, savory flavor. It was first created during the Daoguang era of the Qing Dynasty…
The main producing area of Qinchuan Cattle is the Guanzhong region of Shaanxi, known as the “800-li Qinchuan Plain.” Over two thousand years ago, the cattle industry was already quite developed. As far back as the Zhou Dynasty, there are records of “selecting fine cattle to offer to lords.” With beef that is “tender, marbled, and ideal for grilling or stewing, rich in fat and aroma,” it was considered a top-grade delicacy. Qinchuan Cattle is an outstanding breed in China and the preferred choice for producing high-quality beef…
Wugong kiwifruit is a specialty of Wugong County, Xianyang City, Shaanxi Province. Kiwifruit cultivation began in the early 1990s in Caodian Village of Naren Township and Xuecun Village of Xiaocun, primarily featuring the “Qinmei” variety. In 1998, Xuecun kiwifruit was honored as a quality product by the provincial quality supervision bureau. In recent years, the planting area has continued to expand, covering all twelve...
Wugong apples are a specialty of Wugong County, Xianyang City, Shaanxi Province. Located on the Guanzhong Plain, Wugong County considers apples an important cash crop. “It’s said that out of every ten households, eight grow apples.” The main fruit crops grown in Wugong County include apples, pears, grapes, peaches, apricots, persimmons, kiwifruit, and red dates. Before 2010…
Crispy dough with egg [Crispy dough with egg] features white dough, rich oiliness, golden color, crispy texture, and fragrant aroma. It never gets tiring to eat, suits the stomach well, and is loved by everyone. …
Before the founding of the People’s Republic of China, the area mainly grew local varieties of garlic such as Huosuan (used for producing garlic sprouts or early garlic scapes) and the purple-skinned Huosuan from Caijiapo, which were cultivated primarily for household consumption. Planting was scattered and limited to one crop per year. After the founding of the PRC, due to the policy of “grain as the key link,” garlic cultivation remained limited. Major producing areas included Xuegu, Pujijie, Changning, Beiyings, Dazhuang, and Xiaocun...
In recent years, Jingyang County in Shaanxi Province has leveraged its resource advantages to focus on the vegetable industry. In accordance with the county’s “One Village, One Product” development plan, it has promoted tailored “One Village, One Product” initiatives based on local conditions, accelerated the cultivation of distinctive industries, and emphasized the production of pollution-free vegetables—mainly through the use of solar greenhouses. This has elevated the county’s vegetable industry to a new level. Among them…
Jingyang Wine Grapes are a specialty of Jingyang County, Xianyang City, Shaanxi Province. The four towns of Anwu, Kouzhen, Wangqiao, and Xinglong in the dry belt region of northern Jingyang are located in one of the optimal growing areas for wine grapes. Recognized by experts both domestically and internationally as "one of the world's top ten premium grape-growing regions," this area is a key focus for the development of the grape industry in Jingyang County. The cultivation of grapes in Jingyang…
Ranghu
Jingyang Liangpi is a popular local snack from Jingyang with a history of over 200 years. There are many ways to prepare it and a wide variety of styles, all highlighting its sour, spicy, savory, and fragrant flavors. It has a pleasant taste, smooth and refreshing texture, as well as chewy and elastic consistency, making it widely loved by the public. Liangpi comes in two types: rice-based (mi pi) and wheat-based (mian pi). The rice version is made by steaming, while the wheat version can be either steamed or rolled. The steamed kind is soft and tender, whereas the rolled kind is chewy and springy. Among them, the rice and wheat liangpi from Qinzhen and the hand-rolled liangpi from Xifu are the most famous. When served, it is cooled, cut into strips, and mixed with blanched mung bean sprouts, then seasoned with refined salt, sesame paste, vinegar, garlic water, spices, and chili oil.
Jingyang roujiamo’s braised pork is a well-known and beloved delicacy in Shaanxi. Legend has it that braised pork has existed since the Warring States period, then called “cold meat.” At that time, the State of Han, located at the junction of Qin, Yu (Henan), and Jin (Shanxi), was already capable of making it. After Emperor Qin Shi Huang unified the six states, the craft of making it spread to Xi’an, Shaanxi. Through generations of passing down and evolving…