Danga’er Ancient City, Xining – Throat to Tibet

Danga’er Ancient City (丹噶尔古城), derived from the Tibetan term “Dongke’er,” meaning “white sea conch,” is located on the north bank of the Yellow River. Established during the Hongwu period of the Ming Dynasty, it boasts a history of over 600 years. Since the Western Han Dynasty, Danga’er has evolved into a significant hub for commerce, military, religion, and folk culture, earning nicknames such as the “Throat to Tibet,” “Tea Horse Trading City,” and “Little Beijing.”

The ancient city features a main street that is less than a kilometer long, connecting notable sites like the Chenghuang Temple, Confucian Temple, and Danga’er Hall. Visitors can explore the intricately woven alleys, uniquely structured residential courtyards, and grand temples, all of which preserve a rich tapestry of multicultural influences. The well-preserved “Xiejia” trading houses and distinctive Huangyuan lanterns add to the city’s charm. Occasionally, folk performances such as county court ceremonies and displays of traditional Tibetan clothing further enrich the cultural experience.

Table of Contents

• Basic Information
• Location and Transportation
• Highlights of Danga’er Ancient City
  • Huozu Pavilion
  • Fengsheng Street
  • Yingchun Gate and Gonghai Gate
• Vlog about Danga’er Ancient City
• Local Snacks at Danga’er Ancient City

Basic Information

Location and Transportation

Danga’er Ancient City is located in the Ming and Qing Old Street of Chengguan Town in Huangyuan County, Xining City, Qinghai Province. To reach Danga’er, you can take a train from Xining West Station, where there are two daily trains heading to Huangyuan: Train 7581, departing at 8:25 AM, and Train K9803, departing at 9:25 PM. The journey takes approximately 40 minutes. Once you arrive in Huangyuan, you can easily access Danga’er Ancient City from the train station.

Highlights of Danga’er Ancient City

Huozu Pavilion

Huozu Pavilion was established during the Qing Dynasty’s Qianlong period to commemorate the fire god, Yan Emperor, and has a history of over 200 years. The main structure stands 14 meters tall and covers an area of 202 square meters. In 1982, it was designated as a provincial-level cultural relic protection unit and is known as the “First Pavilion of the Upper Huang River,” becoming an iconic building in Danga’er Ancient City.

Fengsheng Street

Fengsheng Street is located outside Danga’er Ancient City. Initially, the city was bustling with shops, and to accommodate more merchants, a commercial street was built outside the city walls. This street stands as a testament to the thriving trade of the ancient city. In the 23rd year of the Tang Kaiyuan era (732 AD), the first tea-horse trading market on the Qinghai-Tibet Plateau was established at Riyue Mountain. During the Ming and Qing dynasties, the trading location for the tea-horse trade gradually shifted to Danga’er Ancient City. Historical records indicate that during the Jiaqing and Daoguang periods of the Qing Dynasty, the annual trade volume reached 2.5 million taels of silver, exceeding that of Xining Prefecture by six to seven times. By the 13th year of the Republic of China (1924), commerce peaked, with over 1,000 businesses and handicraft workshops in the city, employing more than 5,000 people, and total trade volume exceeding 5 million taels of silver. Danga’er became a significant trade hub and distribution center for livestock products in the western region.

Yingchun Gate and Gonghai Gate

Danga’er Ancient City features two gates: the western gate, known as Gonghai Gate, and the eastern gate, called Yingchun Gate. The name “Yingchun” aptly conveys the hopes of people in cold regions for the revival of nature and the welcoming of visitors from all directions. Passing through this gate signifies the true entrance into Danga’er Ancient City.

Gonghai Gate, on the other hand, derives its name from the custom of sea worship among the Qiang people. Officials conducting the sea worship would pass through this gate to visit the West Sea deity at Qinghai Lake. The term “Gong” means “to bow,” and “Hai” signifies “to worship the sea,” both expressing a sense of reverence. The gate tower features large display boards and historical photographs that highlight the area’s unique culture and history.

Vlog about Danga’er Ancient City

Local Snacks at Danga’er Ancient City

Niangpi (Stuffed Skin, 酿皮): A traditional snack with a strong local flavor in Huangyuan, niangpi is made by mixing wheat flour with a certain amount of plant ash and water to create a firm dough. This dough is then rinsed in cold water to wash out the starch. The settled starch paste is steamed until cooked, cut into long strips, and served with gluten and a mix of condiments like vinegar, chili oil, mustard, chives, and garlic paste. Niangpi is known for its spicy, refreshing taste and chewy, delicate texture, leaving a lasting aftertaste.

Liangmian (Cold Noodles,凉面): Also known as cold noodles, this dish consists of chilled handmade noodles. Traditionally, the noodles were made through several processes, including kneading, rolling, cutting, and cooking, before cooling. Topped with a variety of rich condiments and side dishes, liangmian has become a must-have summer delicacy for the locals in Huangyuan.

Sweet Barley Wine (甜醅): Huangyuan is abundant in barley, and sweet barley wine is brewed from it. This aromatic drink is both filling and intoxicating, making it a top-tier snack among local treats.

Yogurt: In Huangyuan, where agriculture and animal husbandry intersect, there is a strong tradition of consuming yogurt. Notably, the Hui people in the eastern part of Danga’er City produce distinctive yogurt for sale. This yogurt is creamy white, tender, and fresh in taste, with a slight tang. Adding a spoonful of sugar balances the acidity with sweetness, making it refreshing and perfect for quenching thirst, cooling down, and stimulating appetite.

Dog Urine Pancake (狗浇尿): Made from a thin pancake fried in rapeseed oil, this dish got its name due to the cooking method. Before the 1950s, locals used ceramic oil pots for frying, and the action of pouring oil along the edge of the pan resembled a dog urinating against a wall. At the 2010 World Expo, this dish was presented as a Qinghai specialty but was renamed “Qinghai Cabbage Pancake” due to its unappealing original name.

Mixed Offal Soup (羊杂碎): This flavorful soup is made from offal, which includes the heads, hooves, and entrails of livestock like cattle and sheep. The offal is steamed until tender, chopped, and served in a bowl with seasonings like garlic chives and cilantro. The rich broth and spices create a hot, aromatic dish that is nourishing, satisfying, and warming in colder weather.