Pingliang Food

Last updated by  at 2014/4/30

Pingliang Featured Food:

Pingliang Subing

The popular delicacy with local flavor, Pingliang Subing (a kind of crisp cakes), also called Sumo, whose name spreads over the three provinces of Shanxi, Gansu and Ningxia, was first made over one hundred year ago. Pingliang Sumo consists of three kinds, the Han’s Ansubing and Hui’s Mingsubing and Chesubing. It is not crisp seen from the surface of Ansubing, but when eating you won’t think so. It has the spiced salty one and the sweet one with sugar inside. So does the Mingsubing, which are oil and crisp as we can see. There are over ten shapes of Subing, the cattle’s tongue shape, the gunny sole shape, the eyebrow shape and square shape, etc. Over the decades, the instant innovations of the crafts have brought up the varied, crisp, fragrant, and easy-to-carrying Pingliang Subing. 

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Jingchuan Guanguanzengmo

It is said that during the reign of Emperor Kangxi of Qing Dynasty, Aixinjueluo Xuanye (the whole name of Kangxi) passed by Jingchuan County on the way visiting the virtuous person, and the local officials presented the Guanguanzengmo (the steamed bun in a pot shape) to the emperor, which is popular in the common people. After savoring the emperor gave high complement, and defined it as a tribute to pay every year. From then on the Guanguanzengmo became popular nationwide and has remained its own flavor ever since. 

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Jingning Dabing

Also called Guokui, first made during the reign of Emperor Tongzhi of Qing Dynasty, Jingning Dabing (a kind of big pancake) is the Jingning characteristic cooked wheaten food with special favor, world-famous for its unique facture and flavor. It is in regular shape like flat and round plate, not too thin nor thick, shining, crisp, sweet and not easily broken. Even in the hot summer, it won’t get mildewed or go bad and is highly preferred by the customers.

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Huating Sanfan

The best raw material to cook Huating Sanfan (a kind of stir-fried rice) is the fresh corn seeds grinded by grind stone. The taste of Sanfan lies on the blending of seasonings. In villages, people preferred to use sour cabbage, salted cabbage, salted Chinese cabbage and stir-fried slicing yam as ingredients, and usually stir-fried the blood, intestines, liver and meat of the pig and radish to serve the Sanfan. In early spring, cook the fresh clover and other potherbs, after cooling, put oil and garlic sap to mix with, the Sanfan you get this way is fresh and delicious, and will get you refreshed.

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Honey Zongzi

Honey Zongzi (rice dumpling wrapped up in reed leaves) in Pingliang, with white soft core and moderate viscidity, aromatic, tasty, sweet but not too excessive, is popular in the seven counties of Pingliang.

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