Huangling *Mianhua* (dough sculptures) originated in Huangling County, Yan'an, Shaanxi Province. In 2008, the craft was designated as a representative item of the second batch of National Intangible Cultural Heritage. It is an edible dough-sculpting art form that emerged from the folk customs surrounding the worship of the Yellow Emperor. Combining the qualities of both a culinary delicacy and a form of folk art, these ceremonial dough sculptures—crafted by hand from flour—are used specifically for rituals, weddings, and festivals on the Loess Plateau. After the ceremonies conclude, they can be eaten; for a thousand years, they have embodied local folk traditions centered on honoring ancestors and praying for blessings and good fortune.

Huangling is the site of the Mausoleum of the Yellow Emperor, a place with a long history of sacrificial culture. In ancient times, to replace the use of live cattle and sheep in sacrifices, early inhabitants used their skillful hands to knead and shape dough, gradually giving rise to the ancient craft of Huangling *Mianhua*. Distinct from ordinary flour-based foods or purely decorative dough sculptures, Huangling *Mianhua* is unique; it transcends the boundary between food and art. It serves both as a hearty local staple and as a piece of folk handicraft characterized by exquisite shapes and elegant colors. Deeply rooted in the folk customs of the Loess Plateau countryside and passed down through generations for a millennium, it stands as a representative intangible cultural heritage food of Northern Shaanxi's agrarian civilization.

I. Intangible Cultural Heritage Status: A Local Craft Rooted in Ancestral Worship Customs

In 2008, Huangling *Mianhua* was officially listed as a representative item of the second batch of National Intangible Cultural Heritage under the category of traditional fine arts, marking it as a signature folk intangible cultural heritage project of Shaanxi. Unlike the *Huamo* (decorative steamed buns) of other regions, the primary function of Huangling *Mianhua* is for the public worship of the Yellow Emperor and private ancestral rites. It also plays a role in a wide range of daily life events—from full-month celebrations and birthdays to weddings, Lunar New Year festivities, and funeral rites. It is an indispensable ceremonial offering in the lives of Huangling residents, possessing strong regional folk characteristics.

II. Ingredients and Tools: Sourced Locally, with Simple and Traditional Implements

Huangling *Mianhua* is made using local high-gluten winter wheat flour. This flour is white and has a strong, elastic texture; the dough does not crack easily during shaping and retains its form well during steaming, making it ideal for creating large, three-dimensional sculptures. Crafted entirely by hand without professional molds, these creations rely on the artisan's skill and simple, everyday farm tools—such as scissors, wooden combs, thimbles, bamboo skewers, and small spoons. Natural edible pigments derived from fruits, vegetables, and plants ensure the product is non-toxic and safe to eat after coloring.

III. Nine Traditional Crafting Steps: Purely Handmade Shaping and Artistry

Huangling *Mianhua* (dough art) is created using strictly defined traditional manual processes. Every step—controlled entirely by the artisan's experience—determines the final shape and texture:

1. Selecting and Milling Flour: Premium winter wheat is finely milled and sifted to remove coarse bran, ensuring a smooth, white dough;

2. Mixing with Warm Water: Warm water and yeast are mixed with the flour; the dough is kneaded repeatedly to expel air bubbles, ensuring a soft, fluffy texture;

3. Resting and Proofing: The dough undergoes multiple proofing stages of varying lengths to adjust elasticity, preventing breakage during shaping or collapse during steaming;

4. Portioning and Shaping: Dough is divided into portions; techniques such as rolling, pinching, kneading, and pressing are used to create the main forms—flowers, birds, dragons, phoenixes, and auspicious beasts;

5. Detailing: Scissors, wooden combs, and thimbles are used to cut wings and petals, press textures, and refine facial features and surface details;

6. Natural Coloring: Pigments derived from fruits and vegetables are blended and hand-painted to create a rustic color palette that aligns with folk aesthetics;

7. Secondary Proofing: The shaped dough rests at a low temperature to set its form, preventing deformation or color loss during steaming;

8. Steaming in Large Pots: Slow steaming over a steady wood fire ensures even cooking and structural integrity while preserving the natural aroma of the wheat;

9. Assembly: Smaller dough pieces are assembled to create large ceremonial *Mianhua* offerings, which can be disassembled and eaten after the ritual concludes.

IV. Folk Significance: Each Bun Carries a Meaning, Enriching Rural Life with Tradition

Huangling *Mianhua* designs carry distinct symbolic meanings suitable for various folk occasions, blending the warmth of everyday life with a sense of ritual significance. During the Qingming Festival’s public ceremony honoring the Yellow Emperor, large-scale dough sculptures—such as "A Hundred Birds Paying Homage to the Phoenix" and "Dragon and Phoenix Bringing Prosperity"—are crafted to pay tribute to this ancestral figure of Chinese civilization. For private family ancestor worship, simple floral-patterned steamed buns are made to express remembrance. On auspicious wedding days, dough sculptures shaped like mandarin ducks and koi fish symbolize a blissful union. For the elderly's birthday banquets or a child's one-month celebration, sculptures of "longevity peaches" and auspicious beasts are created to pray for peace and health. During festivals and holidays, households steam small, decorative buns to add a festive atmosphere and to gift to friends and relatives.

Unlike purely ornamental dough sculptures, Huangling dough sculptures are entirely edible after the rituals conclude, ensuring no food goes to waste. This practice reflects the simple, honest folk traditions of the agrarian era—cherishing resources and honoring ancestors—and serves as a vivid embodiment of the customs and rituals of the Loess Plateau.

V. Inheritance and Development of the Craft

For generations, the craft of Huangling dough sculpture has been passed down from mother to daughter and shared among neighbors, deeply rooted in the lives of rural women. Today, local centers dedicated to preserving this Intangible Cultural Heritage (ICH) safeguard traditional production techniques. Beyond traditional ritual designs, artisans are innovating with themes ranging from traditional Chinese aesthetics to cartoons, bringing these ancient ceremonial buns into cultural tourism exhibitions and school classrooms. By upholding the core characteristics of being handmade and edible, this folk art—delicious, visually appealing, and rich in cultural depth—continues to thrive and evolve.

VI. Summary of ICH Value

Huangling dough sculpture represents the folk culture of the Loess Plateau kneaded directly into the dough. Using wheat-based food as a medium, it integrates culinary arts, handicrafts, ritual ceremonies, and local culture; a myriad of forms is captured within these small sculptures, with every pinch and steam conveying deep emotion. It is at once a staple food that sustains the farming community and a form of folk art that embodies values such as honoring ancestors, cultivating goodness, and praying for peace and well-being—making it a precious gem of the intangible cultural heritage of the Yellow River basin.