Fishy Fishy is a dish made by pouring cornmeal porridge through a special sieve into cold water to form small "fish" or tadpole-shaped rice balls. These are then served in a tangy and sweet soup made with fermented mustard greens.
Mianpi is hailed as the foremost of the “Four Delicacies” among Hanzhong’s local snacks. It is made by soaking rice (originally flour) in water for four hours, then grinding (or pounding) it into a milky slurry. The slurry is steamed into thin pancakes, which are cooled in a ventilated area, brushed with rapeseed oil, sliced into fine strips, and seasoned with refined salt, rice vinegar, soy sauce, pepper, ginger juice, minced garlic...
Mian County “Sanliangye” Liquor: Sanliangye is characterized by its clear and transparent color, rich cellar aroma, sweet and smooth taste upon entry, long-lasting aftertaste, and mellow, delicious flavor. Currently, over 50 varieties of “Dingjunshan” brand Sanliangye series liquors are produced, among which more than 10 varieties dominate the market, making it an essential choice for banquets and festive occasions…
The Hanjiang Black Pig has an all-black coat. Its head is of medium size, with a thick snout of moderate length. There are three types of snouts: long, dog-faced, and short lion-headed. It has large, drooping ears, many obvious wrinkles on the forehead, a sloping rump, a large belly that sags, and over 06 effective (traits). Adult boars and sows weigh 123.20±20.4 kg and 91… respectively…
Made primarily from tender one-bud-two-leaf or one-bud-three-leaf fresh buds, refined using advanced modern techniques. It features a glossy green color, a fresh and rich aroma, bright emerald-green liquor, and intact leaves. Regular consumption provides the body with abundant amino acids, vitamins, trace elements, tea polysaccharides, catechins, and other nutritious and health-promoting substances, helping to cleanse...
Mian County Rice – a nationally renowned, high-quality, and specialty agricultural product...
The Eight Bowls of Liping is a specialty dish from Liping Town, Nanzheng County, Hanzhong City, Shaanxi Province. These eight bowls emphasize both nutrition and flavor, while also focusing on a balanced mix of meat and vegetables. They feature flavors that are salty, savory, sour, spicy, and fresh. The textures are known for being crisp, tender, soft, juicy, smooth, and distinctively rich. Originally, the Eight Bowls mainly featured pork...
Huangguan Yellow Wine is a specialty of Huangguan Town, Nanzheng County, Hanzhong City, Shaanxi Province. Widely known across southern Shaanxi, this yellow wine is made from glutinous rice through a fermentation process. With an alcohol content below 20%, it contains over 20 types of amino acids, including all eight essential amino acids required by the human body—earning it the nickname "liquid cake"…
Huangguan cured meat is a specialty of Huangguan Town, Nanzheng County, Hanzhong City, Shaanxi Province. When cooked and sliced, Huangguan cured meat from Nanzheng is transparent and glossy, with vibrant colors—yellow tinged with red. It has a rich, mellow flavor that is not greasy in the fat or tough in the lean. As the saying goes, “When one family cooks this meat, a hundred households enjoy the aroma.” The meat is smoked with cypress branches, which keeps mosquitoes and flies away even in summer and prevents spoilage during the hottest days of the year. In Nanzheng...
The production technique of Huangguan Pickled Vegetables has a long history, boasting a unique flavor that appeals to both southern and northern palates. Over the course of a thousand years, the craft has been gradually refined, absorbing flavors from both regions. Its taste is similar to Sichuan cuisine but milder, representing a distinctive Ba-Shu flavor. Distribution Area: Huangguan Pickled Vegetables are closely tied to the regional culture of Huangguan Town, having developed an irreplaceable character. Processing them elsewhere using the same methods fails to achieve their distinctive flavor. This is mainly due to the unique regional features of Huangguan Town, which features numerous low hills and rivers, with annual precipitation and air humidity both higher than surrounding areas, along with exceptionally good water quality. Both surface water and river water here can serve as high-quality drinking water.
Nanzheng Rattan Weaving The village of Shuijing in Huangguan Town, Nanzheng County, boasts a long history of rattan weaving. Nearly every household in the village is engaged in rattan production, crafting items such as rattan tables, stools, tea tables, sofas, and lounge chairs. The products span 13 series and over 100 varieties, which are exported to more than 10 countries including the United States, Japan, and Southeast Asia. The annual sales revenue exceeds 26 million yuan...
Hanshui Yinsuo, or "Hanshui Silver Shuttle," is a renowned tea recently developed in Nanzheng County, southern Shaanxi Province. It passed technical and quality evaluations in 1986 and was awarded the title of Famous Tea by the Ministry of Agriculture in 1982. Its quality features include a flat, shuttle-like appearance with emerald green color and abundant white downy hairs; the internal qualities are a tender and lasting aroma with a hint of orchid fragrance, light green and clear bright liquor, and a fresh...
Nanzheng cured meat, also known as smoked meat, is a local specialty from the Qinba Mountain area of southern Shaanxi. It is a traditional delicacy used for entertaining guests and giving gifts among the people of southern Shaanxi. Legend has it that this tradition has a history of several thousand years. Historical records indicate that over two thousand years ago, when Zhang Lu proclaimed himself the King of Han and was defeated in battle, he retreated southward into southern Shaanxi. When passing through Nanzheng’s Hongmiaotang area, the locals served him high-quality cured meat...
Straw Sandal Buns—Straw Sandal Buns, with thick edges and thin centers, are shaped like the straw sandals worn by farmers in mountainous areas and are baked to perfection over charcoal fire. They come in both sweet and savory varieties. …
Scattered Noodles and Rice is a mushy porridge-like dish made by stirring cornmeal into boiling water with a rolling pin...
Deep-fried river fish is also considered a unique local snack on Xinji Street. The fish caught from the river are gutted and air-dried until semi-dry, then rinsed again before cooking. The cleaned fish are coated in a batter seasoned with salt and Sichuan peppercorns, as if dressing the fish in a thin layer of clothing. Then, these "dressed" little fish are placed in oil heated to about 60% of its maximum temperature…
Sesame Cake, which also has the vivid nickname “ straw sandal sole.” In the late 1960s, several educated youths from Xi'an were strolling one day along Xinji Riverside Street when they spotted a stall selling cakes. Curious, they bought a few pieces, tried them, and found them very tasty, so they purchased a whole shoulder bag full to take back to their village. Due to poor storage at night, one of the cakes...
Caoyan Braised Pork is a specialty from Caoyan Village, Nanzheng County, Hanzhong City, Shaanxi Province. The pork is dark red in color with an incredibly fragrant aroma—just looking at it and smelling it will make your mouth water even if you haven’t tasted it yet. The hometown of traditional Chinese braised pork is located on Caoyan Street in Nanzheng County, two kilometers east of the county town and eight kilometers from Hanzhong, situated along the traffic route between Dahuikan and Zhoujiaping…
Also known as vegetable tofu porridge, it has a long history of preparation. It is a famous snack in Hanzhong. Originally, it was a delicacy served to guests in Hanzhong, but now it has become an everyday food. Its main ingredient is soybeans, which are soaked, ground into a slurry, then filtered through a fine sieve or cloth to remove the bean dregs. The mixture is boiled, and then a sour soup made from pickled greens is added to coagulate it. When the tofu begins to form, …
Hanzhong’s Noodle Soup with Fermented Bran Water boasts a unique flavor that is sour, spicy, and fragrant. Legend has it that the name was coined when Emperor Gaozu of Han (Liu Bang) and his prime minister Xiao He shared a bowl of this noodle soup here. It has long been a beloved local dish. The best vegetables for making the fermented bran water include leaf mustard (also called flower-spicy vegetable), but Chinese cabbage and celery can also be used. To prepare, wash the vegetables, blanch them in boiling water…