Huaguokui Yumen's Huaguokui is very particular in making, using good flour, clear oil, eggs, milk, adding couscous powder, pepper, etc., and then using a needle to draw on the dough the size of a basin.

After the dough cakes are ready, they are put into a pot and burned with wheat straw. Because the pot is very small, only one pancake is cooked at a time, which often takes half a month for a family.

In order to make Hua Guokui with various flavors, pumpkin, red yeast rice, yellow yeast rice, turmeric, jujube paste, etc. are added to make Guokui with unique flavors.

Apricot shell Lou was originally a daily food among the people in Yumen because of its smooth texture, refreshing taste and unique flavor.

It is shaped like an Italian shell-shaped macaroni.

Qingquan Lamb Yumen is rich in mutton. There are images of bighorn sheep and hornless sheep in the Neolithic Huoshaogou site. Lamb meat has always been a delicacy for Yumen people to entertain guests.

Qingquan lamb is a unique local delicacy.

It is characterized by its unique Tan sheep breed, unique growing environment, unique processing methods, and unique medicinal nutritional value. It has been officially awarded the Qingquan lamb trademark by the State Administration for Industry and Commerce.