Fried Rice Dumplings Fried rice dumplings are a distinctive local delicacy unique to Hanyin. Originally called "rice dumplings," they have a history of over 200 years. Once fried, the dumplings have a golden color. The outer crust is slightly crispy when bitten into, while the filling is soft and delicious, making them an excellent choice for breakfast. …
Fried Dumplings Fried dumplings are said to be a unique snack from Hanyin. Though called dumplings, they are actually about the same size as vegetable boxes.…
Han Yin Crispy Cake is a completely green food made using an ancestral secret recipe. Han Yin Crispy Cake has a delicious aroma and taste, contains no artificial colors or flavorings, and can help prevent diseases such as high blood pressure, high blood sugar, and high blood lipids. …
Kang Kang Mo, also known as sesame cake, is a round or rectangular baked flatbread. The round version resembles a full moon and is called Yuan Kang Kang, about the size of a bowl’s mouth, with thicker edges and a thinner center. The rectangular version resembles a spirit tablet and is called Chang Kang Kang. The bread is coated with sesame seeds, and every inch or so across its surface, there are shallow, unbroken knife marks. Kang Kang Mo is highly nutritious, not dry or hard, but crispy, flaky, and fragrant...
Pig's Blood Tofu Jerky may not look appealing, but it tastes delicious. It is a renowned local delicacy in Hanyin County, Ankang City, and a unique variety within China’s tofu jerky family. Legend has it that it originated in the late Ming Dynasty, making it nearly 400 years old. It was not only a popular food among common folk but also historically served as a tribute to emperors. Nowadays, it has made its way into star-rated hotels…
A snack from the Ankang region, most famous in Hanyin. Among Hanyin’s snacks, “fern starch skin” is the most renowned. It surpasses both “Hanzhong rice noodle skin” and “Qinzhen noodle skin.” Due to its remote location and lack of fame, coupled with the absence of celebrity endorsements or literary praise, it has remained “hidden deep in the mountains, unknown to the world.” Fern starch skin is made from a special…
Nuwa Silver Peak is a specialty of Pingli County, Ankang City, Shaanxi Province. The tea features uniformly flat whole buds with a tender green, clear infusion and a rich, fresh, and mellow taste. Rich in essential trace elements such as selenium and zinc, it is a high-altitude, pollution-free, premium-quality, purely natural organic tea. Nuwa Silver Peak is produced in the Nuwa…
For many years, Pingli raw lacquer has been regarded as a precious variety among national lacquers. It is a high-performance, purely natural coating known for its long production history and superior quality. In December 2004, Pingli County in Ankang, Shaanxi Province, was officially designated by the State Forestry Administration as the "Hometown of Lacquer Trees in China." …
Shaanxi people’s love for chili peppers is no less than that of people from Sichuan or Hunan. The region produces “Qin pepper” and “thread pepper,” which are long, thick-fleshed, and extremely spicy. Whether for casual meals at home, festive holidays, or grand banquets, chili peppers are an indispensable part of the cuisine. …
Pingli Gynostemma is a variety of traditional Chinese medicinal herb, a specialty of Pingli County in Shaanxi Province, and a product with a geographical indication recognized by China. Pingli serves as the natural distribution and differentiation center of Gynostemma, earning the reputation as the “hometown of Gynostemma.” The unique micro-ecological environment of the region is highly suitable for the growth and development of Gynostemma. It is the earliest-developed and largest county for the artificial cultivation of Gynostemma in China...
Ingredients: 500g Chinese cabbage, 4g salt, 10g rice vinegar, 3g MSG, 10g each of shredded scallions and ginger, 25g peanut oil, 15g sesame oil, 5g Sichuan peppercorns. Cooking Method: 1. Remove the root and tough outer leaves of the Chinese cabbage, then cut it into strips 4cm long and 1cm wide…
Eight Trigrams Fish Maw is a famous specialty dish from Shaanxi. This dish is made by cooking fish maw and chicken breast, then arranging them into an ancient Eight Trigrams pattern, hence the name. It incorporates traditional Chinese culture into cooking and has long been popular among both domestic and international diners. Ingredients: 100g soaked fish maw, 300g chicken breast, 25g cooked ham…
Chengguan Town: Famous for rice paper and branded wooden chopsticks...
White River Turquoise Carvings: These are carvings made from turquoise. Commonly known as the "green gemstone," they are crafted from natural ore, with the finest quality sourced from Yue'ertan in the county. Products include figures such as Princess Iron Fan, Four Monsters Sailing the Seas, and Guanyin Bodhisattva, as well as jewelry items like necklaces, ring faces, and heart-shaped pendants. Records of this stone date back as early as the Shang and Zhou dynasties.…
Ingredients: 450g flour, 50g old fermented dough, 5g baking soda, 300g sugar, 150g melted lard, 25g honeyed rose, 275g water, 75g cooked flour
Papaya is a unique wild resource in China. The papayas grown in the Qinba region are truly remarkable fruits — they bloom in spring, ripen in autumn, and feature a golden-yellow hue, rich fragrance, a flavor that is both tangy and slightly astringent, and an aroma that is refreshingly pleasant. Locals often use them for medicinal purposes, with their efficacy documented in *Compendium of Materia Medica*. Papayas have a long history of cultivation in Baihe County. In recent years...
Zheng Family Five-Spice Tofu Zheng Family Five-Spice Tofu. During the Guangxu era, Zheng Youren, a resident of Xiakazi in the county town, inherited the traditional technique for braising five-spice dried tofu. The tofu he created was no larger than half a palm, only about an inch thick, amber in color, flexible yet unbreakable when folded, and offered a taste that started salty then turned sweet, filling the mouth with aroma and leaving an endless aftertaste. Its production involves 12 steps including wrapping, pressing, braising, and “sweating”...
“Huо Erba” Tangyuan “Huо Erba” Tangyuan. “Huо Erba,” whose real surname was Wei and given name ShiKe, was a native of Qia’ergou in Chengguan, Baihe County. He was a heavy drinker who would get drunk every time he drank alcohol, so most people knew him by his nickname but not his real name. Wei made his tangyuan dough entirely by hand, and the fillings came in two flavors: rose and osmanthus. The tangyuan melted in the mouth like cotton, and when bitten, the filling could stretch into silk-like strands over a foot long. After eating, the flavor would “linger for a hundred steps.” Wei never drank alcohol while making the tangyuan.
Li Chunmao Cold Noodles Li Chunmao Cold Noodles. Li Chunmao, a resident of Shanghe Street in the county town, inherited his family’s traditional noodle-making skills and specializes in selling cold noodles. He makes cold noodles by hand-rolling the dough, which undergoes multiple processing steps. The noodles are as fine as cellophane noodles, with excellent elasticity, a smooth and refreshing texture, and a unique flavor, earning praise from customers from all over. He only produces about fifteen to sixteen pounds of noodles per day…
Liu Zimo's Three-Delicacy Meatball Soup Liu Zimo's Three-Delicacy Meatball Soup. Liu Zimo was from Hejie in Baihe County. During the Republican era, he opened a cooked food shop on Shanghe Street, famous for his Three-Delicacy Meatball Soup. The three-delicacy meatloaf is made by blending fatty pork with egg white and starch, then steamed. It is then sliced and served with lean meatballs, daylily, soybean oil, and wood ear mushrooms, offering an exceptionally delicious taste. Today’s “0 Water”...