"Stirring one less circle makes the broth unclear; adding an extra bundle of firewood ruins the mellow flavor." On January 6th, at the flagship store of Yunrong Hecheng Lamb Noodle in Liupanshui City, founder Wang Yunrong, holding a long ladle, traced circles in the large boiling pot. This is her unwavering, daily 20-year ritual of broth preparation. This obsession with the "traditional taste" has propelled this time-honored brand, established in 2004, from a corner of an old street in Liupanshui to a national presence, boasting 300 outlets.
In the Liupanshui Lamb Noodle Industrial Park, nearly ten thousand daily orders for lamb noodles have made Weng Mingsha, the third-generation successor of Lao Weng Ji, fall in "love" with live streaming. He has integrated his family's ancestral lamb noodle techniques with modern technology, producing instant meal kits with an annual output value of 20 million yuan. Esteemed brands like Yunrong Hecheng and Lao Weng Ji are among the 41 time-honored food establishments currently recognized in Liupanshui City.
These brands have been cultivated during the "14th Five-Year Plan" period through Liupanshui's meticulous nurturing and systematic planning for two major culinary IPs—"Shuicheng Lamb Noodle" and "Shuicheng Baked Pot"—coupled with the continuous "Cool Capital Food Fashion" selection and cultivation initiative, which includes 8 provincial-level time-honored brands. The city has established a dedicated task force for the development of the "Shuicheng Baked Pot" industry, which has organized over 60 events including series of competitions and expos, effectively promoting integrated development models like "Baked Pot + Tourism" and "Baked Pot + Sports Events."
Concurrently, the city has策划ed a series of promotional activities for Shuicheng Lamb Noodle, achieving a win-win situation for cultural dissemination and market expansion. On December 19, 2025, Liupanshui's "Ice and Snow Hot Pot Season" was launched; this six-day "Warm Winter Feast" utilized online live streaming for customer attraction, partnering with ski resorts, hot springs, and travel agencies for on-site pre-sales and promotions, realizing a deep integration of "culinary attraction + tourism consumption."
"The 'Ski Season on the Tip of the Tongue' not only extends the consumption chain but also creates a deep binding between local time-honored delicacies and cultural experiences," said Deng Min, Secretary-General of the Liupanshui Sub-council of the China Council for the Promotion of International Trade.
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