How is Fengxian Wo Wo Cai made? The method is very simple: in winter, thoroughly rinse whole heads of Chinese cabbage or napa cabbage, then blanch them briefly in boiling water and remove them. In a clean earthenware jar, sprinkle a layer of Fengxian’s signature Dahongpao peppercorns, then place a layer of cabbage or napa cabbage, followed by another layer of peppercorns and ginger slices. Continue layering in this manner, then pour in a small amount of cold water to just cover the vegetables. Finally, place a large stone on top inside the jar to prevent the cabbage or napa cabbage from floating. Stir the contents every two to three days, and once the vegetables develop a sour flavor, they are ready to eat. However, be sure to avoid using any greasy utensils such as iron spoons or chopsticks to prevent spoilage.
The tradition of processing and making cured meat in Feng County is not only long-standing but also widespread. During the winter and La Yue months, from “Minor Snow” to just before “Lichun,” every household slaughters pigs and sheep. Aside from keeping enough fresh meat for the New Year, the rest is cured while fresh using salt mixed with a certain proportion of spices such as Sichuan peppercorn, Chinese prickly ash, star anise, cinnamon, and cloves, which are then pickled...
Phoenix County Cornmeal Fish Dumplings can be made by both adults and children in Phoenix County. First, mix cornmeal with cold water and a bit of alum to form a firm dough, then gradually stir in more cold water to create a pliable paste. When the water in the pot comes to a rolling boil, slowly pour in the paste while stirring continuously until it is fully cooked. Reduce the heat, and using a wooden spoon, stir the bottom of the pot. Take the pot off the heat, then use a strainer to scoop the mixture and pour it into a basin of cold water. The "fish" dumplings take on a lively shape...
Feng County is recognized by the State Forestry Administration as the "Hometown of Chinese Prickly Ash," and Feng County prickly ash is also an officially designated geographical indication product for Dahongpao Prickly Ash by the General Administration of Quality Supervision, Inspection and Quarantine. In January 2005, the State Forestry Administration officially named Feng County the "Hometown of Chinese Prickly Ash." Due to its unique regional climate advantages, the “...
During the winter-late winter season, from “Light Snow” to just before “Beginning of Spring,” villagers in Feng County slaughter pigs and sheep. One whole pig is used to make minced pork and cured meat (mainly offal and ears), and the rest is preserved as cured meat, especially entire pig legs. When honored guests arrive, they prepare an authentic local delicacy from Feng County—…
Potatoes, also known as "yangyu," are an extremely common vegetable and staple food. Across northern China, they are an indispensable part of people’s diets all year round. However, when it comes to how they are eaten, city dwellers tend to keep things simple and monotonous, while rural folks go all out—coming up with countless creative ways to prepare them, making their dishes increasingly refined. But...
Feng County Naengmyeon, with its sour, spicy, and fragrant taste, is truly unique. Legend has it that the name was given by Emperor Gaozu of Han, Liu Bang, and his chancellor Xiao He when they ate the noodles here. It has long been a beloved noodle dish among the people of Feng County. The vegetables used in the sour broth are best made with celery, but Chinese cabbage and radish greens can also be used. To prepare it, the vegetables are washed and blanched in boiling water until wilted, …
In the early 1980s, folk artists began painting Qinqiang opera and Shehuo (folk performance) face masks on wooden ladles. The folk art of Feng County—horse ladle face masks—has been exhibited in Beijing, Hangzhou, Guangzhou, Xi'an, Paris (France), and Ohio (USA), as well as in the “Paintings in Plays” exhibition at China’s First Arts Festival. Twenty-four of these works were collected by the National Art Museum of China...
The codonopsis produced in Feng County features a lion’s head-shaped formation at the root top and dense transverse striations beneath the root neck. The outer skin is loose while the flesh is firm, with a soft, elastic texture that is easy to break. The cross-section shows a mix of yellow and white hues, and it has a fragrant, sweet taste. Feng County boasts an abundant supply of medicinal herbs, including 410 species of wild herbs—ranging from rare animal-derived ones such as musk, bezoar, and bear gallbladder, to high-value plant-based herbs like codonopsis, fritillaria, eucommia, gastrodia,…
Fufeng Vinegar Lees Noodles are a specialty of Fufeng County in Baoji City, Shaanxi Province. Vinegar lees noodles are a local delicacy from the western part of Shaanxi. Made using water from the Meiyan River, they are delicate, clear, tangy with a spicy kick, and salty with a hint of spice—emitting an invigoratingly fresh aroma that lingers long after the first bite. The preparation of Fufeng Vinegar Lees Noodles is not complicated. After the vinegar is drained,...
Feng County apples are a specialty of Feng County, Baoji City, Shaanxi Province. These apples are uniformly large, brightly colored, thin-skinned with rich juice, sweet and tangy in taste, crisp yet tender, and are of high quality, long storage life, and strong market demand. Feng County was historically known as Fengzhou. It is located in the hinterland of the southern Qinling Mountains at the southwestern tip of Baoji City. The Jialing River splits the county into "two sides of one river" and is…
There are two ways to make Feng County Polenta Flatbread: One method involves peeling the hard tips of corn, grinding them with a small amount of water to a fine consistency, then spreading the mashed polenta onto cabbage leaves. Prepared walnut kernels, chili peppers, and seasonings are placed on top, rolled up, and steamed in a steamer basket for about half an hour. The other method involves spreading the finely mashed polenta…
Vinegar residue noodles are a distinctive snack from the Xifu region of Shaanxi. Made with vinegar residue using the water of the Meiyang River, they are delicate, clear, tangy with a hint of spice, and salty—bursting with a refreshing aroma that lingers delightfully. The preparation isn’t complicated: after the vinegar is drained, the leftover residue is divided into several large basins. Then, an appropriate amount of clean water is added to the basins…
Fufeng County is located in the western part of the Guanzhong Plain and is the birthplace of the Zhou and Qin dynasties. During the Tang Dynasty, it was established as Weichuan County and later renamed Fufeng County. Situated on the Weihe Plain, the area has fertile land and abundant resources. Its ancient culture and developed economy have also given rise to many famous and specialty foods. Almost everyone who has visited Fufeng County has praised the unique characteristics of Fufeng Deer Cake Bread...
Blood Strip Noodles from Linyou, Shaanxi, have a long history and are a famous local specialty in the Linyou region of Shaanxi Province. Legend has it that this dish was discovered by Emperor Taizong of Tang, Li Shimin, during his visit to Jiucheng Palace in Linyou to escape the summer heat. While inspecting rural areas and observing local life, he came across these noodles. Due to the emperor’s fondness for them, Blood Strip Noodles were promoted and have been passed down to this day. These noodles...
Walnut Dried Bread. Walnut Dried Bread. In the western part of the county, areas such as Zhaoxian and Liangting produce walnut shells, especially in places like Bianliangpo in Jiufang Township, where production is abundant and the fruit quality is excellent. Around the Mid-Autumn Festival in August each year, when fresh walnuts ripen, every household can enjoy “oil-rich flatbread” made with walnuts. When entertaining close relatives and friends or when family members go out, they make walnut dried bread. The method…
Hele, anciently called "Helou," was mentioned by the Yuan Dynasty agronomist Wang Zhen in his book *Nong Shu, Buckwheat*: "In the mountainous regions of the north, many districts widely cultivate it. The husk is removed, ground into flour, and made into noodles or soup cakes." In Hancheng, lamb hele is not served as a soup cake (known as soup noodles in ancient times), but rather made using a special...
By using the world-renowned premium meat goat breed — Bolu sheep — as the terminal sire and crossing it through progressive hybridization with local dairy goats in the county, the resulting improved sheep exhibit traits such as high birth weight, rapid growth rate, high slaughter yield, tender meat quality, and comprehensive nutrition. They also offer health benefits including stomach strengthening, body fortification, lung nourishment, skin beautification, and blood vessel softening. In 2000…
The tobacco leaves produced in Linyou County have been tested and rated by the Zhengzhou Tobacco Research Institute as having the characteristics of “mild off-flavor, moderate strength, mellow taste, and relatively high nicotine content,” making them highly favored by manufacturers. …
Fufeng wheat gluten sheets are a specialty snack from Fufeng County, Baoji City, Shaanxi Province. Also known as liangpi (cold noodles), they are said to have evolved from the Tang Dynasty dish "lengtao mian" (cold rinsed noodles). Fufeng wheat gluten sheets vary in preparation methods and flavors, but are mainly made through steaming, rolling, or pan-frying. Fufeng is located in the heart of the Guanzhong Plain, in the core area of the "800-li Qinchuan"…