Pingle Oil Tea

Pingle Oil Tea

　　Pingle Oil Tea has been recognized as an intangible cultural heritage at the autonomous region level. As the name suggests, oil tea contains both oil and tea. The type of oil can vary, but the tea must be our Pingle's Shiyá tea. In addition, ingredients such as ginger, garlic, peanuts, and onions are also required. Chefs from eight local teams in Pingle each showcased their skills, using traditional tools such as stone mortars and grinding bowls to prepare the tea. In no time, the aroma of tea filled the air, enticing onlookers who eagerly lined up to taste it.

　　“Pingle oil tea, fragrant and fine, with tea leaves and ginger combined. Add some peanuts for a treat, and our local specialty Shiyá tea is a sweet retreat. Brew up this tea, so rich and strong, ladies will bloom and hearts grow young, men will stride with vigor and might, ready to cross the Yalu River in fight!” An enthusiastic member of the public, Peng Liesheng, composed this impromptu poem on the spot, not only listing out the ingredients of Pingle oil tea but also highlighting its benefits. Speaking of the tea’s benefits, some contestants took it a step further—besides the essential ingredients, they added herbs like dendrobium and American ginseng, balancing nutrition and flavor while promoting a healthy image.

　　Pingle oil tea offers a rich variety, referring to the diverse styles of pastries served with the tea. In the Pingle Oil Tea Competition, contestants not only compete over the tea itself but also on the variety and taste of the accompanying snacks. The chefs showed off their “culinary eighteen skills,” preparing an array of pastries on-site. In addition to common treats like ink-seal rice cakes, boat-shaped cakes, and New Year cakes, there were also red rice zongzi, glutinous rice eggs, and creatively shaped health-focused horseshoe cakes resembling fish or blooming flowers. Each delicately crafted pastry was mouthwatering, delivering a true feast for the taste buds.