Eating in Dunhuang

Gansu Food Briefing

Long cuisine, rooted in Gansu's unique natural environment and cultural heritage, forms a distinctive culinary system. Located at the convergence of the Loess Plateau, Mongolian-Xinjiang Plateau, and Tibetan Plateau along the ancient Silk Road, Gansu's diverse climate and geography foster rich agricultural and pastoral resources. Wheat, potatoes, and coarse grains form its staple foundation, exemplified by renowned dishes like Lanzhou Beef Noodles, Jingning Guokui (baked wheat cakes), and Dingxi Potato Banquet, showcasing ingenious use of local crops.

Benefiting from its pastoral-agricultural transition zone, beef and lamb dominate Long cuisine. Premium meats like Gannan's wild-boar-descended "Juemazhu" pork and Longxi cured mutton inspire classics such as Braised Lamb with Herbs and Clear-Stewed Beef Ribs, their flavors enhanced by natural plateau grazing. Regional specialties elevate the cuisine – Lanzhou lily's delicate sweetness, Hexi camel paws, and Longnan mountain delicacies combine in signature dishes like Golden Soup with Quail Eggs and Morel Mushrooms, or Mutton Neck Stewed with Cordyceps.

Capitalizing on dramatic temperature variations, local fruits like Lanzhou White-Fleshed Melons and Tianshui Hua Niu apples feature in creative desserts such as Candied Melon Slices. Traditional Chinese medicinal wisdom integrates naturally, with dishes like Suoyang Oil Cakes (using desert cistanche herbs) and Dunhuang Divine Porridge (mixed with Chinese yam and herbal seeds) offering both nourishment and therapeutic benefits.

Ethnic diversity enriches the culinary landscape. Halal specialties like Linxia Hand-Torn Lamb exemplify Hui cuisine traditions, while Tibetan staples such as tsampa (roasted barley flour) and butter tea reflect plateau lifestyles. Unique practices persist among minority groups – Yugur ethnic milk tea, Dongxiang fried breads, and Bonan-style fermented teas each carry distinct cultural imprints.

Characterized by bold sour-spicy flavors enhanced by fermented "jiangshui" brine, Long cuisine employs diverse techniques from roasting to stone-baking. Whether humble home-style noodles or elaborate banquet delicacies, it remains deeply connected to the Yellow River Basin's bounty, perpetuating Silk Road culinary traditions through both preservation and innovation.
Dunhuang cuisine, rooted in Gansu’s culinary traditions while drawing from diverse Chinese and Western cooking techniques, showcases a harmonious blend of local ingredients and cultural storytelling. It prioritizes Gansu’s regional specialties such as lily bulbs, desert cistanche, Min County angelica root, jujubes, goji berries, cordyceps, and Dang shen root, artfully combining them for nutritional balance. Cooking methods adapt to each ingredient’s nature, preserving textures and flavors while emphasizing guest-centered flexibility. Embracing innovation, it adopts plated servings and modern presentation styles while honoring traditional culinary philosophy.

Deeply tied to Silk Road culture, every dish embodies northwestern China’s essence. The “Flying Apsara” sculpture mirrors Mogao Cave murals through intricate craftsmanship, while the “Nine-Colored Deer” platter, inspired by Buddhist Jataka tales, features a deer-shaped centerpiece crafted from Gansu golden needle mushrooms, encircled by eight floral motifs made from local cured meats and yak tendon. “Snow Mountain Camel Paw” condenses Qilian Mountain’s icy peaks and desert vistas onto a plate, and “Wine Country Grapes” poetically evokes Tang Dynasty imagery of luminous cups brimming with grape wine. Each creation transforms regional history and landscapes into edible artistry, bridging gastronomy with cultural heritage.

Famous Local Dishes

Camel Hooves on Silk Road(Silu Tuozhang丝路驼掌)

Since ancient times, camels have been the most efficient and cost-effective mode of transportation on the Silk Road. Their strong hooves make it possible to trudge through the Gobi desert and are highly prized for tendon (thought to be highly nutritious by Chinese). However, since camels generally live long lives and are most valuable as modes of transportation, camel hooves (tuozhang) for use in cooking are quite hard to find. In fact, camel hooves are almost as hard to find as another Chinese rare gourmet dish, Bear claws (Xiongzhang), which is actually illegal in recent times (the bears are nearly extinct).
To prepare camel hooves, the hoof is first soaked in water and softened. After that, it is stewed for as long as eight hours. By that time, the tendon can be detached from the bone. After steaming for another two or three hours, the tendon is then cut into small pieces and placed on a serving platter with other ingredients for decoration. Generally, egg whites are added to the tendon at some point, so the hooves not only have a unique, hearty flavor, but also make a great presentation as well.

Stir-Fried Camel Hump with Five Shreds （Tuofeng Chao Wusi驼峰炒五丝)

This opulent dish, steeped in Tang Dynasty (618–907) culinary lore, is famously associated with Imperial Consort Yang Yuhuan, whose legendary taste for luxury epitomized the era’s gastronomic extravagance. At its core lies camel hump, a rare delicacy prized for its unctuous, gelatinous texture and rich, creamy flavor. The hump meat is thinly sliced and expertly stir-fried to render its fat into a silky glaze while preserving its tender, melt-in-the-mouth quality—a hallmark of imperial refinement.

The dish derives its name from five artfully shredded accompaniments, each chosen to balance textures and elevate the hump’s richness. Yulan (dried bamboo shoots) rehydrate to a resilient crispness, evoking mountain forests with their earthy undertones. Dongru mushrooms, prized for their meaty umami depth, absorb the dish’s savory essence during cooking. Delicate leek shoots introduce a subtle pungency, while cured ham weaves threads of salty-sweet complexity through its crimson ribbons. Poached chicken breast, shredded to ethereal fineness, provides a mild counterpoint to the dish’s decadence.

Though historical records linking Yang Yuhuan directly to the recipe remain elusive, its enduring association with her reflects Tang culinary philosophy—transforming humble ingredients like camel (a symbol of Silk Road trade) into aristocratic artistry. The dish’s allure lies in its paradox: the hump’s indulgent fattiness is tempered by the shreds’ vibrant textures and flavors, embodying the Tang court’s pursuit of harmony between excess and elegance. Modern interpretations often lighten the seasoning to suit contemporary palates, yet the essence—a celebration of imperial opulence and technical mastery—remains a flavorful tribute to China’s golden age of gastronomy.

Dunhuang Rangpi(Dunhuang Niangpi敦煌酿皮)

Dunhuang Rangpi is a famous local snack with a unique texture and refreshing taste that is deeply rooted in the culinary traditions of Dunhuang, a city known for its rich cultural heritage. This noodle-like delicacy is made mostly of flour and comes in two common varieties - one pale yellow and the other pure white. Both versions have a smooth, slightly chewy texture and a pleasant taste enhanced by carefully selected seasonings.

What sets the skin apart is the unique way it's prepared, and the fact that it's usually served cold, making it a great dish to serve in warm weather or as a refreshing side dish during a meal. Unlike Dunhuang yellow noodles, which require skilled kneading and fine cutting, getting the skin made at home is relatively easy. The process begins by boiling the flour in water, stirring constantly until the starch and protein naturally separate. Once this separation has occurred, the starch is carefully removed and boiled again. As the water evaporates, the starch solidifies into a hard jelly. The solidified starch is then cut into thin strips, similar to translucent noodles.

What makes the skin really amazing is the seasoning. Traditional Dunhuang Rangpi is usually made with a mixture of soy sauce, vinegar, garlic, sesame oil and a little chili. Some variations include chopped raw, coriander or shredded cucumber, adding extra layers and flavor. The soft, chewy noodles combine with a rich, savory, slightly spicy sauce to create an irresistible taste experience.

While the process of making the skin sounds unconventional - boiling the flour, separating the starch, and then cutting it into noodles - it's actually a fascinating and rewarding cooking technique. Many visitors to Dunhuang are pleasantly surprised by its delicious and fresh taste. Whether served as street food or as part of a feast, Dunhuang Rangpi is a must-try dish that reflects the ingenuity of the region's cuisine and its love of simple yet delicious food.

Dunhuang Yellow Noodle(Dunhuang Huangmian敦煌黄面)

Some people say that from a distance, the yellow face of Dunhuang shines like a golden thread in the sunlight. While this may be an exaggeration, there is no denying that these noodles have an attractive appearance and an extraordinary texture. Unlike ordinary noodles, Dunhuang yellow noodles require extraordinary skill and strength to make. The process begins with kneading a heavy dough and then meticulously pulling and stretching it by hand - an art that only an experienced chef can master. This technique gives the noodles a thin line and a slight chewy texture.

Once the noodles have been carefully made, they are cooked in water until they rise to the surface, indicating that they are fully cooked. However, rather than hot food, Dunhuang yellow noodles are usually served cold or at room temperature. This way of serving highlights their tough, springy texture, making them a refreshing, satisfying dish.

Yellow noodles aren't just a stand-alone delicacy; They play an important role in Dunhuang cuisine, just like rice in other parts of China. They are often paired with a variety of side dishes, meats or delicious broths to provide a varied dining experience. The chewy noodles are paired with rich, flavorful toppings to ensure that every bite is pleasant and satisfying.

The yellow face of Dunhuang has a long history, even recorded in ancient artworks. Some murals in the famous Mogao Grottoes vividly depict people skillfully making yellow noodles. These centuries-old illustrations strongly attest to the noodles' deep roots in Dunhuang food culture and their enduring popularity. This traditional dish has been a cherished part of the local cuisine for generations, reflecting the craftsmanship and flavors of the region.

Famous Local Snacks

The three treasures of Anxi（Anxi San Bao安西三宝)
Suoyang wine, Guazhou melon, Shuangta fish - are the essence of Anxi's rich culinary heritage. These regional cuisines are deeply rooted in the history and culture of the region and offer a unique taste of Dunhuang gastronomic traditions. No trip to Dunhuang would be complete without tasting these specialties. For travelers seeking an authentic experience, indulging in the three treasures of Anxi is an absolute must.

Fried Oil cake(Youzha Gao油炸糕)
Fried Oil cake is a local snack with unique flavor. It is famous for its full aroma, crisp taste, sweet and delicious. This traditional pastry consists of a thin crust wrapped with rich fillings such as candy, rose paste, walnuts and sesame seeds, which is shaped into a round shape and deep-fried until golden and crisp. The skin is crispy, the filling is sweet and mellow, and the taste is rich and memorable. For tourists who want to taste the authentic flavor of Dunhuang, Dunhuang fried cake is a delicious food not to be missed.

Apricot Peel Water（Xingpi Shui杏皮水)
It is a popular drink in Dunhuang City, with a sweet and sour taste like syrup of Plum. It is the cooled boiling water of dry apricot, which is very refreshing, especially for tourists.

Recommended Restaurants

For your reference, the following are the restaurants rated most popular by the locals:

Dunhuang Liulaoer Yellow Noodles Restaurant(Dunhuang Liulaoer Huangmian 敦煌驴老二黄面馆)
Description: Renowned for authentic hand-pulled donkey meat noodles with savory broth and chewy texture. A must-try local specialty.
Address: Stall 12, Dunhuang Night Market (Sha Zhou Market).
Price: ¥20/person.

Xia Jiaye Lamb Paomo Soup(Xia Jia Ye Yangrou Paomo 夏家爷羊肉泡馍)
Description: Hearty lamb soup with hand-torn bread, slow-cooked for rich flavor. Perfect for chilly desert evenings.
Address: 38 Ming Shan Road, near Mingsha Mountain Scenic Area.
Price: ¥25/person.

Silk Road Whole Roasted Lamb(Silu Kao Quan Yang 丝路烤全羊)
Description: Succulent whole roasted lamb seasoned with desert herbs, best for group sharing.
Address: 21 Qiyi Road, close to Dunhuang Hotel.
Price: ¥50/person (group discount).

Dunhuang Zhang’s Pan-Fried Bread(Dunhuang Guokui Zhang敦煌锅盔张)
Description: Flaky, golden pan-fried bread stuffed with minced pork or scallions.
Address: Stall 7, Shazhou Market Morning Bazaar.
Price: ¥6/piece.

Tian’s Honey Dessert House(Tianran Mi Fang 田记蜜坊)
Description: Artisanal honey desserts like rose-glazed cakes and walnut brittle, made with local oasis honey.
Address: 14 Yangguan Middle Road, near White Horse Pagoda.
Price: ¥18/person.