The Old Town of Luoyang, situated in the Henan Province, stands as a vibrant
testament to China’s profound historical legacy, having served as the capital
for thirteen different dynasties over several millennia.
Today, the core of the ancient city centers around the well-preserved Lijing
Gate, a majestic reconstruction of the original entrance that offers a
panoramic view of the area. Walking through the narrow, bustling streets of
the Old Town, visitors encounter a blend of traditional architecture,
intricate wood-carved facades, and a lively atmosphere that captures the
essence of historical urban life in the Central Plains. It remains a focal
point for both residents and tourists, serving as a living museum where the
weight of imperial history meets the energetic hum of modern local culture.
Beyond its historical structural beauty, the Old Town is renowned for its rich
culinary heritage and traditional craftsmanship. The area is particularly
famous for the "Luoyang Water Banquet" (Shuixi), a traditional
multi-course dining experience featuring soup-based dishes that dates back to
the Tang Dynasty. Visitors can spend hours wandering through local markets,
sampling regional snacks like buer (steamed buns) or
tangmianjiao (soup dumplings), while browsing shops selling local
specialties such as Tang Sancai (tri-colored glazed pottery) replicas and
hand-crafted peony-themed goods, reflecting Luoyang's identity as the "City of
Peonies."
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Lijing Gate
Lijing Gate serves as the iconic western
entrance to the Old Town of Luoyang and stands as a modern
reconstruction of the historic gate that once protected the ancient
imperial capital.
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Originally dating back to the Sui Dynasty, the current structure was
meticulously rebuilt to mirror the architectural grandeur of its
predecessor, featuring a massive, fortress-like base and traditional
wooden towers that loom impressively over the city entrance. It is
widely considered the most prominent landmark of the Old Town, acting
as both a physical gateway into the historical district and a symbolic
bridge between Luoyang’s majestic imperial past and its contemporary
identity.
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Beyond its imposing exterior, Lijing Gate is a significant cultural
venue that offers visitors an immersive experience into the region's
history. The gate complex houses a museum that showcases artifacts and
exhibits detailing the city's military and administrative history,
while the top of the ramparts provides panoramic views of the
sprawling, tile-roofed buildings of the Old Town. During the day, the
area around the gate is a bustling hub for tourists and locals, while
at night, the structure is dramatically illuminated, casting a golden
glow over the entrance to the lively night markets that fill the
streets beyond.
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Intangible Cultural Heritage Street Area of the National-level Heluo
Cultural Ecological Protection Zone
East, West, and South Corner Historical and Cultural Blocks
«In June 2020, the Ministry of Culture and Tourism approved the
establishment of the National Heluo Cultural Ecological Protection
Experimental Zone.
The Luoyang Municipal People's Government is the main construction unit,
and the Heluo Cultural Ecological Protection and Development Center is
its management agency. With the protection of intangible cultural
heritage as its core, it carries out holistic protection of Heluo
cultural forms that are rich in historical and cultural accumulation, in
good condition, and possess important value and distinctive
characteristics. It protects not only intangible cultural heritage, but
also the human and natural environment that nurtures and develops that
heritage.
The East, West, and South Corner Historical and Cultural Blocks are
located in the old city of Luoyang, Henan Province. They are bordered by
Zhongzhou East Road to the north, a line from Mashi Street to Lüshi
Street to the south, Xin Street to the east, and Chengfumen Street to
the west, covering a planned area of approximately 113 hectares. In July
2018, the blocks were designated as one of the first batch of
provincial-level historical and cultural blocks by the Henan Provincial
People's Government. The area features a spatial layout of "one ring,
two axes, six points, and twelve areas," and not only houses precious
cultural heritage sites such as the City God Temple, Anguo Temple, and
Confucian Temple, but also perfectly preserves traditional street and
alleyway features.
With "living heritage" as its core development feature, the district has
gathered nearly a hundred representative intangible cultural heritage
projects, including the Zhenbutong Luoyang Water Banquet making
technique, Tang white porcelain firing technique, and traditional
medical plasters. Today, citizens and tourists can stroll through the
district, admire ancient buildings in the old alleys, visit time-honored
brands to feel the charm of the past, and immerse themselves in
intangible cultural heritage skills and authentic local cuisine. The
district has become a vivid witness to the continuous and vibrant
development of the Heluo historical and cultural heritage.»
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Fried insect skewers seller
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Silkworm pupae, cicadas, and mealworms
The image showcases a
popular, albeit adventurous, street food variety found in the lively
night markets of Luoyang’s Old Town: insect skewers.
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These snacks reflect a long-standing tradition in various parts of
China where insects are considered a protein-rich, crispy delicacy.
The skewers are typically deep-fried until crunchy and seasoned with a
blend of salt, chili powder, and cumin to enhance their flavor,
transforming them into savory treats often enjoyed as unconventional
snacks or accompanied by local beer.
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The three specific varieties shown—from left to right—are silkworm
pupae, cicadas, and mealworms. Silkworm pupae are perhaps the most
common, known for their nutty, creamy texture inside a thin, fried
shell. Cicadas are highly prized for their distinct, earthy flavor and
satisfying crunch, often harvested in the summer months. Finally,
mealworms are served in small clusters on each skewer, offering a
crispy, popcorn-like snack that serves as an excellent introduction
for those trying edible insects for the first time.
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Young silkworm pupae, mature silkworm pupae, and cicadas
Fried insect skewers are a bold and authentic fixture of the
night market scene in Luoyang’s Old Town, reflecting a culinary
tradition that prizes high-protein snacks prepared with intense, savory
seasoning.
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These insects are typically deep-fried until they achieve a crisp
exterior, which locks in moisture and creates a pleasant contrast with
the crunchy outside. Often dusted with a generous blend of spices—most
commonly cumin, chili powder, and salt—the skewers are designed to be
enjoyed as a bold flavor experience, often paired with local beer as a
popular late-night snack for adventurous food lovers.
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In this specific assortment, from left to right, we see different
stages of development and species favored in regional Chinese cuisine.
The light-colored pupae on the left are young silkworm pupae, known
for a milder, slightly nutty flavor and a texture that is often
described as creamy or firm. The dark, glossy skewers in the center
are mature silkworm pupae, which develop a more robust, earthy profile
and a denser, chewier interior after frying. Finally, the varied,
darker specimens on the right are cicadas, which are highly regarded
for their distinct, savory meat and are a seasonal delicacy often
sought after for their complex, earthy taste.
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Silkworm pupae and grasshoppers
Fried insect skewers found
in the night markets of Luoyang’s Old Town are a fascinating example of
traditional Chinese regional cuisine, where insects are celebrated for
their nutritional density and distinct textures.
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These snacks are prepared through a rapid, high-heat deep-frying
process, which renders the outer shells delightfully crisp while
keeping the interiors flavorful. Usually tossed in a savory, aromatic
coating of salt, cumin, and chili powder, they offer a satisfying
crunch that has made them a popular, albeit daring, street food staple
for both locals and travelers seeking a unique taste of the city's
culinary culture.
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The skewers displayed in this tray feature two distinct varieties:
silkworm pupae and grasshoppers. The silkworm pupae on the left are a
classic protein-rich delicacy, favored for their tender, nutty
interior that contrasts with a slightly firm, toasted exterior. On the
right, the fried grasshoppers (often referred to as locusts) are
highly prized for their pronounced crunch and savory, slightly smoky
flavor. When deep-fried to perfection, the wings and legs of the
grasshoppers become exceptionally brittle and crispy, making them a
favorite for those who enjoy snacks with an intense, satisfying
texture.
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Fried scorpion skewers
Fried scorpion skewers are a
quintessential, eye-catching snack found in the vibrant street markets
of Luoyang’s Old Town, often drawing curious travelers who are eager to
experience the more adventurous side of Chinese culinary culture.
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These scorpions are typically deep-fried until they become completely
brittle, a process that neutralizes their venom and transforms the
arachnids into a safe, crunchy, and savory treat. Heavily seasoned
with salt, cumin, and spicy chili powder, they are served as a
protein-rich snack that provides a unique textural experience,
characterized by a satisfying "pop" and a light, earthy taste that
many compare to crispy fried shrimp or soft-shell crab.
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The basket displays two variations of this arachnid snack, differing
significantly in size and appearance. On the left, there are skewers
of small, light-colored scorpions, which are typically younger and
offer a delicate, uniform crunch, often eaten in multiples per skewer.
On the right, the larger, dark-bodied scorpions are more imposing,
known for a more robust flavor profile and a substantial presence that
makes them a popular subject for adventurous food photos. Both
varieties serve as a bold testament to the diverse and inventive
street food traditions of the historic Central Plains, providing a
memorable culinary highlight for visitors exploring the bustling
alleys of the Old Town.
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