Zhangye's Shandan bun boosts local economy

A worker prepares Shandan momo in a local workshop in Zhangye, Gansu province. [Photo provided to gozhangye.com]

In Shandan county of Zhangye, Gansu province, traditional buns known as momo have evolved from daily staples into both an art form and a driver of local economic growth.

These dough-based delicacies, now recognized as part of Zhangye's Top 10 Famous Foods, are gaining popularity across China, turning local heritage into a valuable asset for community income.

Shandan momo are categorized into steamed, baked, fried, and pan-fried varieties. They are made from local wheat flour, snowmelt water from the Qilian Mountains, and linseed oil. Over 40 types are available, each one meticulously crafted.

At local workshops, skilled workers shape and bake the dough into beautifully textured buns that carry the authentic flavors of Shandan's culture.

In recent years, Shandan county has actively promoted its traditional food brands through culinary festivals, cooking competitions, and dedicated food streets.

Dishes such as Shandan chaobola — a traditional local dish of lamb offal stir-fry — and mutton cooked with dough rolls are also featured in local tourist sites and hotels, offering immersive cultural and culinary experiences.

By integrating online and offline sales with cultural promotion, these traditional foods bridge tradition and modernity. They bring Shandan's unique taste to households nationwide, becoming the perfect opportunity to preserve local heritage while boosting incomes.