Jingyang Lamb Bubble: "If you haven’t tried lamb or beef bubble, you haven’t really been to Shaanxi." This saying reflects the iconic status of “the world’s number one bowl”—lamb or beef bubble—in Shaanxi cuisine. Lamb or beef bubble is also a famous and distinctive delicacy in Jingyang. It is exquisitely prepared, rich in flavor, with tender meat and a savory broth...
Jingyang Zenggao is a unique snack from the Jingyang region. It gets its name from the steaming vessel called a "zeng" (甑), hence the name Zenggao. According to *Ancient History Examination*, “The Yellow Emperor first made tripods and steamers, thus establishing the way of cooking with fire,” suggesting that Zenggao may have originated in the late primitive society. Clay steamers existed as early as the Neolithic Age, followed later by those made of bronze and iron. The iron zeng has been passed down through generations. This type of iron zeng resembles a cylinder, with many small holes at the bottom for steam to pass through. It is placed over a large pot for steaming food, and the Zenggao in Jingyang today is still steamed using this ancient iron zeng.
Jingyang Black-Bone Chicken Black-bone chicken, also known as Wushan chicken or Silkie (Gallus domesticus), is an omnivorous domesticated bird. In the United States, it is referred to as the silky bantam. The black-bone chicken is small in stature, with a tiny head and short neck. It originated from Wushan in Taihe County, Jiangxi Province, China. There, it has been…
I. Basic Characteristics It is a mid-season variety, large in size, with fine, crisp flesh that is sweet and aromatic. It matures late, making it an excellent gift for family and friends during the Spring Festival. The crispy Shahong Peach ripens in early September of the lunar calendar. Each fruit weighs a minimum of 500 grams and up to 700 grams. It has semi-clingstone pits, red flesh with white interior, bright red skin, thick flesh, small pits, and no fruit cracking or dropping. It begins bearing fruit in two years…
Ingredients: 100g red bean paste, B. 2 egg whites, 1 tbsp cake flour, 1 tbsp cornstarch, 1 tsp fine sugar Method: Deep-frying method Instructions: 1. Divide the red bean paste into 12 equal portions, roll them into small balls, and lightly coat the surface with a thin layer of cake flour. Set aside. 2. Beat the egg whites in a bowl until soft peaks form. Add...
Ingredients: 200g low-gluten flour, 350g cooked lard, 200g red bean paste, 50g white sugar, 2.5g yellow osmanthus, 2.5g green and red candied strips, 25g walnut kernels, 25g rock sugar, 5g rose petals, a small amount of essence. Method: 1. Dough making and filling preparation are the same as for Shaanxi Crystal Chrysanthemum Crisp. 2. White sugar, yellow osmanthus, rose petals, green and red...
Ingredients: 650g refined flour, 350g white sugar, 250g cooked lard, 50g diced raw pork fat, 250g shredded radish, 25g red dates, 15g sesame seeds. Features: Soft, tender, crispy, and sweet — a popular snack in Shaanxi. Preparation method: 1. Remove pits from red dates, wash them, and shred them. In a bowl, combine sesame seeds (…
Biang biang noodles are a famous Shaanxi specialty, also known as belt noodles, and are one of the Eight Oddities of Shaanxi. This winding, clever, and humorous combination of the "biang" character encapsulates the regional characteristics of the noodles, the eater's experience, key elements of the making process, ingredients, seasonings, and the hard work of the noodle makers...
Xianyang Flower Steamed Buns: These are steamed dough sculptures shaped into figures, flowers, birds, fish, and insects, then colored with dyes after steaming. During the Spring Festival, flower buns shaped like pigs or sheep are offered as sacrifices to deities. On the Lantern Festival, flower buns resembling the twelve zodiac animals are exchanged among relatives and friends, commonly known as “calf buns.” At night, small oil lamps made of dough are lit as offerings. During the Dragon Boat Festival, mugwort leaf buns are made. On Qixi Festival (Chinese Valentine’s Day), dough items such as pens, ink, …
Tanghulu Candy is one of the uniquely flavored traditional sweets, with production dating back to the Ming Dynasty. Originally called Liaohua Candy, it was renamed Tanghulu Candy in the Qing Dynasty. It is made from glutinous rice, sesame seeds, white sugar, maltose, and other ingredients, and undergoes more than thirty processes such as dough preparation, puffing, and shaping. Its characteristics include a golden yellow base, a surface coated with sesame seeds, and a fluffy, net-like interior...
"Ranghe," this local delicacy, is found only in Jingyang within the vast land of the Three Qins and the eight-hundred-li Guanzhong region. "Ranghe," a homophone meaning "soft and tender," is so enticing upon arrival at the dining table — with its steam and aroma — that mischievous children eagerly smack their lips, stick out their tongues, and exclaim loudly, "Ranghe is here!" while swiftly...
The method for making crispy lamb is simple, and it is a common dish among Shaanxi snacks. Ingredients: 2,500 grams of lamb (boneless), 3 eggs, 200 grams of starch, 15 grams each of ginger powder, fine salt, and Sichuan peppercorn powder, 25 grams each of chopped scallions and cilantro, 1,500 grams of cooked lard, and a small amount of MSG. Directions: 1. Cut the lamb into...
1. Provides nutrition and strengthens the body. Chinese cabbage is one of the vegetables richest in vitamins and minerals. An adult who eats 500 grams of Chinese cabbage per day can meet the body’s needs for vitamins, carotene, calcium, iron, and more. This provides the material conditions necessary to support physiological functions and helps enhance the body’s immune system. …
An Australian variety, it is one of the world’s well-known green apple cultivars. The fruit is large, flat-round or nearly round, weighing 210 grams per piece on average, up to a maximum of 240 grams. The skin is smooth and entirely emerald green, with some fruits showing a slight reddish-brown blush on the sun-exposed side, and yellowish-white lenticels. The flesh is greenish-white, crisp and fine-textured, with a firmness of 7.8 kg/cm²…
Nutritional Value of Hawthorn: Hawthorn is sweet, sour, and slightly warm in nature. It enters the spleen and stomach meridians. It aids digestion, resolves food stagnation, disperses blood stasis, and promotes fluid production. It is used to treat meat-induced food stagnation, abdominal pain and diarrhea, bacterial dysentery, phlegm-fluid retention with distension and acid reflux, jaundice, hernia, dysmenorrhea, postpartum lochia retention, childhood malnutrition, high blood lipids, high blood pressure, and tapeworm infections. Ingredients: Hawthorn cake…
Shaanxi liangpi is known across China for its premium ingredients, meticulous craftsmanship, and refined seasonings, characterized by being “thin, glossy, soft, chewy, and fragrant.” Among them, mung bean starch sheets are made primarily from mung beans—emerald green like jade, translucent as crystal, almost see-through—with a texture that is tender, smooth, and delightfully chewy, offering an exceptional taste. Ingredients: 100g mung bean flour, 250ML water…
Osmanthus Sugar Taro is a common dish in Shaanxi street food, but how do you make the most delicious version? Follow me to make this Osmanthus Sugar Taro. Ingredients: 2500g taro, 750g white sugar, 15g food-grade alkali, 8g osmanthus. Features: The taro is tender and crumbly, the soup is sweet, and the osmanthus fragrance is rich. The taro has a sauce-red color, bright and appetizing...
The recipe for Jar Cake is simple—it's a common dish among Shaanxi snacks—but to make the most delicious version, just follow me to make this Jar Cake. I. Ingredients: 3000g soft rice, 1000g jujube paste filling, 2000g cooked lard. Features of Jar Cake: golden color, soft, fragrant and rich in flavor. …
Fried walnuts with scallion and pepper is a simple dish to make and a common snack in Shaanxi cuisine. Ingredients: 200g walnut kernels, 2 eggs, a small amount of wet starch, salt, Sichuan peppercorns, ground Sichuan pepper, green onions, sweet bean paste, and cooked lard. Features: Light yellow in color, crispy on the outside and tender on the inside, delicious and flavorful, and highly nutritious. Method: 1…
Spicy Lamb Liver Flower is simple to make and is a common dish among Shaanxi street snacks. Ingredients: one lamb liver flower, 50 grams each of chopped green onions and Sichuan peppercorns, 5 grams of ginger powder, 10 dried chili peppers, 100 grams each of soy sauce and sliced garlic, 25 grams of salt, 150 grams of sesame oil, 15 grams of cilantro, 10 grams of roasted sesame powder, and an appropriate amount of wet starch. …