Pingliang Featured Food:
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.
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.
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.
Pingliang casserole is elaborately-prepared, with unique flavor, tasty, rough and spicy-hot and you’ll not be bored of even you have eaten it for a long time, is one of the traditional famous snacks of Pingliang. The most famous casseroles in Pingliang are those in Tongleyuan cate city and the Sichuan casserole, Tongjia casserole of Sizhong lane diet area.
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