Qishan horse ladle face masks are closely associated with Shehuo (a traditional folk performance), boasting a long and profound history. Dating back to the Xia and Shang dynasties, horse ladles were originally everyday utensils used by ancient people. These ladles have been in continuous use since then, crafted by hand from high-quality woods such as tong, toon, and peach wood, with every detail meticulously carved. The patterns on horse ladle face masks are often inspired by...
This snack has a strong chewy texture and is primarily made from high-quality wheat flour. It is called "chopping noodles" because, instead of using a regular kitchen knife to cut the dough, a guillotine-like chopper (traditionally used by rural farmers to chop fodder for horses or cattle) is employed. Qishan is the birthplace of Houji (also known as Shennong), the ancestor of the Zhou people, and is abundant in wheat production, particularly renowned for its noodle dishes. This dish is one of the traditional local specialties of West Shaanxi (Baoji)...
A traditional snack from Qishan. Pour premium white flour into a basin, add fermented dough and cooked lard, then sprinkle in five-spice seasoning powder and salt, mixing well. Knead the dough with lukewarm water (temperature adjusted seasonally between 40–60°C), divide it into two equal portions. Place one portion on the work surface, press and fold it using a wooden lever until evenly flattened...
Western Shaanxi refers to the counties of Baoji west of the Guanzhong Plain, centered around Xi'an. When it comes to Western Shaanxi vinegar noodles, not many people know about them—even among residents of Xi'an, few can talk in detail about them. But there’s no exaggeration in listing them as one of Shaanxi’s renowned delicacies, as they carry a deep cultural background that dates back…
Caijiapo Purple-skin Garlic is a specialty of Caijiapo Town, Qishan County, Baoji City, Shaanxi Province. Also known as "fire garlic," Caijiapo Purple-skin Garlic features a purple-red outer skin, moderate spiciness, pleasant texture, and is rich in various nutrients and trace elements. It offers multiple health benefits such as aiding digestion, sterilizing, and promoting wellness. It is widely sold in provinces such as Hubei, Sichuan, Jiangxi, Gansu, and Xinjiang.…
The Changelog Temple Transparent Red Carrot is a specialty of Changelog Temple Village, Fengming Town, Qishan County, Baoji City, Shaanxi Province. The red carrots from Changelog Temple in Qishan are long renowned for their bright color, sweet taste, and fine yellow cores, earning them the nickname "Transparent Red." Changelog Temple Village in Fengming Town, Qishan County, is situated in a large east-west valley south of Qishan County town, with 380 households…
Qishan Aromatic Vinegar is a specialty of Qishan County, Baoji City, Shaanxi Province. It boasts a rich local flavor unique to Qishan—balanced acidity, pure tanginess, a smooth sourness upon entry, lingering aromatic aftertaste, clean yet enduring sour notes that enhance all flavors, making it truly distinctive. Vinegar is a treasured gem among the many foods of Qishan. The origins of vinegar are recorded early in history…
At some saozi noodle shops, you can also find a type of Chinese hamburger called "pork strips with flatbread." This flatbread is also made from white flour and grilled over charcoal, but the filling is pork strips—specifically saozi meat. It's perfect for those who find plain noodles not quite satisfying enough. The aroma is delightful, but halfway through, the sourness may twist your face a bit, yet you just can’t help finishing the other half...
Qishan Lao Mian Pi and Dough Preparation: Use freshly milled flour from the current year (no need for premium flour; regular is fine). Place the flour in a basin, add water, and mix evenly in one direction to form a dough (it’s best to mix and knead in the same direction). Knead briefly, cover with semi-dry cloth, and let it rest for 30 minutes. Washing the Gluten: Pour about half a basin of water into a basin, place the prepared dough into it, and gently knead the dough…
Crispy Pan Bread is crafted based on the traditional Qishan-style pan bread. Through repeated experimentation and adjustments using a modern electric oven at optimal temperatures, the seasonings are allowed to fully release their aroma. It features a firm texture, a crispy bite, a rich and mellow flavor, and remains fresh for a long time. As a result, it has become a beloved gift for locals to send to others or to take on trips. Made using the traditional lever-pressing method…
Ingredients for Qishan Crispy Dumplings: 500g flour, 175g lard, 150g lotus seed paste, 25g cooked flour, 100g sugar, 25g sesame oil, 50g roasted sesame seeds, Sichuan peppercorn powder, salt, a small amount of red food coloring. Method: 1. Mix the cooked flour, sugar, sesame seeds, sesame oil, salt, and Sichuan peppercorn powder evenly to make a savory-spicy filling. 2. Place 250g of flour...
A traditional Baoji-style snack. It is made by mixing rapeseed oil with flour into a block shape, then adding refined salt, cooked lard, and warm water to form a dough that is neither too soft nor too hard. The dough is divided into pieces, rolled out into round flatbreads using a rolling pin, creating the raw flatbread dough. The raw dough is placed in an iron skillet, taken out once it has a slight golden color, cut in half with a knife to resemble a crescent moon shape, and then placed back in the pan…
Jiaotuan requires at least seventy-two stirs to get it right. Made with cornmeal, buckwheat flour, and other grains, it comes in different varieties such as “Water Fortress” and “Fishy Fishy,” and can be served stewed, stir-fried, or cold with dressing. Douhua Pobing (Tofu Pudding with Flatbread) is a famous snack from Baoji, where thick soy milk is mixed with seasonings and combined with tofu pudding and flatbread slices that resemble golden leaves in a bubbling broth. Topped with spicy sauce, the tofu pudding is pure white and the flatbread slices...
Xifu Chemen is a specialty snack from Baoji City, Shaanxi Province. "Xifu" is an alternative name for Baoji. The region boasts a wide variety of noodle dishes, with Chemen being one of the most beloved and commonly found in small local eateries. Chemen is a traditional Han Chinese noodle dish originating from Shaanxi and Shanxi provinces, and it is especially popular in Shaanxi, Shanxi, as well as Huixian, Liangdang, and Cheng counties in Gansu.
Tibetan Secret Sauce Grilled Fish Tibetan Secret Sauce Grilled Fish Over centuries of travel along ancient trade routes, this dish has fully absorbed the characteristics of both Kangding Tibetan cuisine and Sichuan-style hot pot, using premium ingredients and exquisite cooking techniques. Its brilliance lies first and foremost in the craftsmanship...
The ingredients for tofu pudding rice noodles include: boiled soybean curd pudding – tofu pudding (the benefit of boiling is that the soybean curd loses moisture and becomes small, firm chunks; mixed into the rice noodles, it adds texture and looks appealing). First, blanch the rice noodles in hot water and place them in an earthenware bowl. Then scoop a generous spoonful of tofu pudding on top, followed by all the seasonings…
Thread pepper plants grow to about 75 cm in height, featuring a compact and dwarf plant structure with strong growth vigor. They exhibit a bifurcated branching pattern with 3 to 5 basal lateral branches. The fruits grow in clusters, are long and finger-shaped, deep red in color, and glossy, measuring around 15 cm in length, with an individual fresh fruit weight of 7.4 g. Suitable for making dried peppers, with a processing yield of approximately 85%. The dried peppers have a bright red color and a wrinkled surface…
Wind Codonopsis is renowned for its thick, robust roots with prominent striations and a sweet taste. Codonopsis is an important medicinal herb that strengthens the spleen, nourishes the stomach, moistens the lungs, enriches the blood, invigorates clear yang, and stimulates central qi. It can increase hemoglobin levels, promote vasodilation, lower blood pressure, and its efficacy is comparable to that of ginseng. Codonopsis is also an excellent tonic, producing body fluids, healing internal injuries, strengthening the spleen and stomach, and is particularly effective in treating conditions such as uterine bleeding in women. It is mainly produced in southern Shaanxi, including Hanzhong, Ankang, and Shangluo, and is a highly popular traditional Chinese medicine tonic. The average annual yield is 35 tons. Its export market is divided between domestic and international.
Founded in 1995, Xiaoliu Steamed Dumplings officially established Xi’an Xiaoliu Steamed Dumplings Catering Co., Ltd. in 1998. The company currently operates six chain stores in Xi’an, one distribution center, a Xianyang branch, a Baoji branch, and a Shenzhen branch. With a total operating area of over 7,000 square meters and employing more than a thousand staff, the menu includes…
Zhashui walnuts have a cultivation history of over 2,000 years. According to historical records, they were brought back from the Western Regions by Zhang Qian of the Western Han Dynasty and planted in the capital city of Chang’an. However, the "land of dragons and phoenixes" was not suitable for their growth and development, so they were relocated to the mountains of Shangluo. Unexpectedly, the walnuts turned misfortune into fortune, finding an ideal place to settle and thrive, eventually growing into…