Legend has it that Chenggu Mianpi originated during the Qin and Han dynasties. It is made from rice, which is soaked, ground into rice slurry, then mixed with water to the right consistency, steamed in a special steamer, and cooled before being sliced into thin strips. The finished noodles are characterized by their white color, thinness, glossiness, tenderness, fineness, softness, elasticity, and fragrance. They are served with bean sprouts, spinach, shredded carrots, and seasoned with sesame paste, chili sauce, garlic juice, …
Hanzhong guotie is actually a type of “flower roll.” Apart from the dough, it contains only a small amount of filling made with salt, Sichuan peppercorns, and minced meat. It is said that in the late Sui Dynasty, during a time of chaos and military setbacks, the cooks were rather careless, making it difficult for soldiers to get hot meals. One day, the cook (let’s just call him that) was heating up the pot to prepare noodles for the commanding general when suddenly the sound of battle horns rang out. In a panic, the cook threw the un-stretched dough into the pot. When he opened the lid, he realized there had been no water added—the noodles had all stuck to the sides of the pot. The upper part remained soft while the bottom turned golden brown. With no other options, he took them out and ate them. Hey, the top was soft, the bottom crispy, and the taste surprisingly refreshing. Though the Sui Dynasty eventually fell to the tides of history, this noodle dish endured and evolved into what we now know as guotie.
Roasted using live muscovy ducks as the main ingredient, it boasts a golden-yellow hue and is deliciously tasty.…
Renowned as a culinary gem of southern Shaanxi, Shimen Spicy Douban Fish is celebrated for its quick preparation using live fish. The fish is tender, juicy, flavorful, and refreshing, with red oil soaking through for a mild yet spicy taste that lingers delicately on the palate. “Travel to Shimen and eat fish at Baohe River” has become a beloved experience for locals in Hanzhong, offering both visual delight and gastronomic pleasure. Ingredients: One carp, 4 slices of ginger, green onions…
The Qinba Mountain area is an extremely important reservoir of flora, fauna, and traditional Chinese medicine resources, boasting abundant natural biological resources of medicinal herbs. Figure 1: Hanzhong specialty – monkshood.
Hanzhong wheat gluten skin originated during the Qin and Han dynasties. Legend has it that when Liu Bang was made king in Hanzhong, he ordered Xiao He to build the Shanhé Weir, which led to consecutive years of bumper harvests. To improve their lives, farmers diluted flour with water, steamed it into thin pancakes, sliced them into strips, and served them cold. The taste was delightful. One day, Liu Bang visited commoners in plain clothes and was warmly welcomed by hospitable farmers who served him the cold steamed pancake strips...
Red tofu is produced in all counties of the city, but the most famous comes from Shangyuan Guan Town in Chenggu County. It is made from high-quality soybeans formed into tofu blocks, cut into one-inch cubes, and fermented at a constant temperature. The cubes are then marinated and pickled with 19 seasonings including salt, Sichuan peppercorn, star anise, cinnamon, galangal, and cardamom, before being air-dried. Next, they are mixed with strong aromatic liquor and chili paste, sealed in jars, and buried...
Chenggu "Golden Grain Pure" Liquor: Crystal clear and transparent, with a rich cellar aroma, smooth sweetness, and refreshing taste. It embodies the classic characteristics of five-grain Baijiu. Winning praise from consumers for its pure flavor and refined taste, it has become a new highlight in the liquor market, hailed as the "Wuliangye of Shaanxi" and awarded the title of "Brand Trusted by Consumers" by the China Consumers Protection Foundation...
Pickled Ginger Chicken can be considered a famous dish of Hanzhong. As the name suggests, it is made with local free-range chicken and ginger, complemented by ingredients such as konjac, shiitake mushrooms, Chinese cabbage, chili peppers, and garlic — it looks extremely appetizing. The chicken is fragrant and delicious, the side dishes are spicy yet not overpowering, and the savory broth is both tasty and nutritious. In Hanzhong, Pickled Ginger Chicken is served in large bowls — it’s not just enough to eat, it’s practically impossible to finish.
Throughout history, the changes of time have given rise to uniquely flavored dishes. Take Hanzhong salted vegetables, for example — they reflect the collision of historical cultures and embody the ingenuity of working people overcoming the constraints of nature. Flavor: Diverse and Inclusive When it comes to salted vegetables, nearly every native of Hanzhong...
A plate of shredded pickles in chili oil or a dish of mashed cucumber with a drizzle of chili oil, alongside a bowl of rice gruel—such a combination, for a true Hanzhong native, in this late spring to early summer season, can only bring to mind that fragrant, oil-sizzling steamed rice with potatoes, redolent with the fresh scent of potatoes. In May, Hanzhong is in the season of its first...
Hanzhong winter leeks have a long cultivation history. Originally grown around Guojielou Village by the Han River in Hanzhong City, southern Shaanxi, they have been carefully selected through natural processes and nurtured by local farmers. Nowadays, Hanzhong winter leeks are widely cultivated across various counties and cities in the Hanzhong region. These winter leeks are highly nutritious—their carotene content is second only to carrots, more than double that of scallions, and…
Hanzhong rice features long, slender, and evenly shaped grains with a clean white color, crystal clarity, smooth and glossy texture, and a pure, fragrant aroma. Hanzhong is hailed as the most suitable region in China for rice cultivation. Hanzhong rice is a medium-to-late maturing indica variety grown at the same latitude, benefiting from a longer growth period, which results in higher-quality rice. The grain quality reaches Grade 2 or above, with the highest grade being…
“Baohe Tangerines” are characterized by their unique production region, quality traits, and specific cultivation methods. The fruits are flat-round in shape, slightly indented at the top, with smooth and delicate rinds. Their color is a bright yellowish-red hue. The skin is thin and easily separable, exuding a rich fragrance. The flesh is orange-red, juicy, seedless, tender, and melts in the mouth—offering a pleasantly sweet and tangy flavor with strong local characteristics…
Vegetable tofu is a beloved home-style dish that the people of Hanzhong never tire of. Making vegetable tofu is a highly meticulous process. The first step is to grind soaked and swollen beans into a pulp. Once the pulp is ready, it is carefully filtered to remove the residue, then poured into a pot. The soy milk is brought to a boil, chopped Chinese cabbage is added, and the process of coagulating the tofu begins. …
People in Hanzhong love Laozao very much. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only is it a must to make and eat it during festivals and holidays, but people also make it regularly. Especially in the Hanzhong Basin, a rice-growing region, locals reserve a plot of land specifically to grow glutinous rice for making Laozao. Back during the commune period, when people couldn't grow their own...
“Konjac Cold Skin Noodles” are actually made by replacing traditional cold skin noodles with wide konjac starch sheets, prepared in the same way as cold skin noodles, resulting in a very similar taste and texture. However, konjac has almost negligible calories, provides a strong sense of fullness, and can help detoxify the intestines, making it a healthier alternative to traditional cold skin noodles. Ready-made wide konjac sheets are available on the market. Boil them along with wheat gluten in boiling water for...
Named after the Hanzhong region where it is produced. Because rice is ground into a slurry using a small stone mill mixed with water during processing, it is also called water-milled liangpi. During preparation, the ground rice slurry is spread flat on a bamboo steamer and steamed. Seasonings such as mainly garlic juice and chili oil are added, giving it a sour, spicy flavor with a hint of garlic. Hanzhong is located at the southern foot of the Qinling Mountains in Shaanxi and has long been known for its abundant production of…
People in Hanzhong love glutinous rice wine very much. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only is it essential to make it during festivals and holidays, but they also make it regularly. Especially in the areas of Hanzhong where rice is the main crop, locals will reserve a plot of land specifically to grow sticky rice for making glutinous rice wine. During the commune era, when people couldn't grow their own, they...
Speaking of Baohe Fresh Fish, its origins can be traced back to the poem “There Are Good Fish in the South” from the Classic of Poetry. The renowned Western Jin literary figure Zuo Si mentioned in his “Ode to the Capital of Shu”: “Fine fish come from Bing Cave, and splendid timber grows in Bao Valley,” showing that Baohe Fresh Fish has a long history. Near the Shimen Reservoir, there are many restaurants that specialize in cooking fish. Baohe fish…