Ningxia, a land surrounded by the Helan Mountains and the Yellow River, not only breeds magnificent scenery on the frontier, but also interprets the fireworks flavor of “Jiangnan on the frontier” with its unique food culture. The food here is like the character of the locals – delicate in boldness, ingenuity in simplicity.
From the foothills of the Helan Mountains to the banks of the Yellow River, Ningxia cuisine uses the most authentic flavor to write a taste epic of the blend of farming and nomadic civilization. Each dish is a cultural code that travels through time and space, waiting for diners to decode it carefully.

Qinghai’s food culture is deeply rooted in this land. The pure environment above 3,000 meters above sea level breeds pollution-free high-quality ingredients: plump yak meat, tender Tibetan mutton, nutritious barley, mellow yak milk… These plateau specialties form the cornerstone of Qinghai cuisine.

Gansu cuisine is a taste epic of the Silk Road style, from the “one clear, two white, three red, and four green” Lanzhou beef noodles to the Tianshui buckwheat guagua that was popular in the Western Han Dynasty, from the Gobi passion of Dunhuang donkey meat and yellow noodles to the time-honored fragrance of Longxi bacon, every flavor embodies the simplicity of the Loess Plateau and the broadness of the Hexi Corridor.

Tibet, this mysterious and magnificent snow-covered plateau, not only has stunning natural scenery, but also has a unique food culture.

From the pastoral areas of the Altai Mountains to the oases of the Tarim Basin, Xinjiang cuisine uses the fire of the naan pit, the freshness of the grasslands, and the sweetness of the desert to write a vivid footnote to “the land and water nurture the people.”

When the wind of the grassland sweeps across the vast Aobao, cattle and sheep scatter like pearls on the green carpet. The food culture of Inner Mongolia has long been precipitated by the migration and watch of nomadic peoples, forming a taste philosophy that blends roughness and delicacy. The food here is a gift from the local conditions, and it is also the crystallization of the wisdom of the herdsmen and nature.

In the fertile black land of Heilongjiang, the severe cold weather has forged the mellowness of the local customs, and the diverse cultures have blended into the grandeur of the cuisine. From the fishing fires on the banks of the Songhua River to the smoke from cooking in the Xing’an Mountains, every dish hides the enthusiasm and wisdom of the people of the north.

Friends living in Northeast China know that Jilin not only has unique natural scenery, but also has a mouth-watering food culture. Today I will introduce the top ten special foods in Jilin to you and take you to appreciate the food charm of this black land.

Liaoning cuisine combines the boldness of Northeast China with the essence of Shandong cuisine, and brings together delicacies from mountain and sea. It is represented by Shenyang Laobian dumplings, Jinzhou barbecue, Dalian seafood and Tieling Huoshao, and has a unique flavor that combines salty, sweet, crispy, mellow and fresh.

The tension between the old and the new is used to interpret the genes of Beijing cuisine, which not only echoes the depth of history, but also points out the potential for innovation, and uses the “Forbidden City” as a cultural symbol to strengthen regional recognition.