Kite flying As early as the 1930s, Weifang had held a kite festival.
Kite flying is a traditional custom among the people in Weifang in spring time. In 1984, the first international kite festival was held in Weifang. More than ten thousand kite fans attended the opening ceremony. People from eleven countries and regions, including the United States and Canada, took part in the festival, flying kites. Since then, Weifang holds the
Weifang International Kite Festival each year. It is held each April.
Painting Annual Board of
Yangjiabu (), one of the three most famous Chinese folk paintings in history, began from the end of the
Ming dynasty. It reached the peak of its development during the
Qing dynasty. People usually replace the old Annual Broads with the new ones on the eve of
Spring Festival, which is the most important festival in China, in order to give blessings to the family and friends for the following year. The subjects of Annual Board of Yangjiabu are various, which include flowers, beauties, landscapes, characters from myths and legends. The architecture skills such as concise lines and bright colors reflect the distinctive characteristics of people in Weifang.
Papercutting , in a style that is practically identical to the original 6th century form
Papercutting, the art of cutting paper designs, has a long history in the city of Gaomi.Weifang paper-cutting is a UNESCO intangible cultural heritage item. Among them, the paper-cutting in the Gaomi area was first used as a faction of Jiaodong paper-cutting and has initially developed a delicate style. This widespread handicraft has unique styles, such as strong contrast in color, straight and simple line and exaggerated outline. The characters mostly come from the dramatic stories, flowers and birds, as well as some fantastic symbols.
Chinese New Year picture made of painted ash Gaomi ash New Year's paintings (高密扑灰年画) are an ancient type of Chinese folk art, which first appeared in the Ming dynasty during the Chenghua period and flourished in the Qing dynasty. On 20 May 2006, GaoMi ash New Year paintings were approved by the State Council to be included in the first batch of national intangible cultural heritage list. On October 31, 2023, the "national intangible cultural heritage representative project protection unit list" was announced, the original protection unit of the project there are significant changes in the nature of the unit, institutions and other aspects, does not have the basic conditions of the protection unit and so on, re-identified as the protection unit of gaomi city public cultural service centre.
Cuisine There are three dishes representative of Weifang: •
Ji-Ya Hele () Weifang Ji-Ya Hele is said to have originated in
Shanxi province. Later on, it was brought to Weifang. The name "Hele" (), a kind of noodle, was developed from the word "Helou" (), a noodle name once used in history. Weifang Ji-Ya Hele is cooked with various ingredients, stewed with chicken and duck soup. To make delicious "Hele" Noodles, we need to put the "Hele" noodles into the pot. After it is fully boiled, chicken, duck, Sliced Meatball, salted vegetables or spicy oil is added into the noodles. In 1997, Ji-Ya Hele was honored as a "Chinese Famous Snack" by China Cuisine Association. • Rou Huo Shao () Meat Pie is the most famous cuisine in Weifang. Weifang Meat Pie has a long history and variety. "Mirror" recorded in Han Zhao Qi people living in the North Sea (i.e. Weifang) to sell Weifang Meat pie for a living. This is an example of an earlier business written records since the Meat pIe. Whether it is in the morning or at noon, in front of the shop is always a long row waiting for the pie. The shop is generally build along the street. Bite, coke dough rattling, in a high temperature furnace after repeatedly turning roast, pork moisten the green onion, egg, chopped dried shrimps fillings inside, aroma, mouth-watering produce the feeling, entrance juicy, full taste, people aftertaste. The most important technique in the process of making Weifang pork roast is roasting, three-quarter buns, and seven-cent roasting. If the fire is low, the meat will be dried out, if the fire is high, it will be simmered. Be sure to use medium heat for baking. Next, use warm water to mix the noodles, and the filling should be flavorful. Add chicken cakes, fungus, chopped green onions, etc. together with fresh pork belly to make the meat taste richer and more fragrant when grilled. • Chao Tian Guo (). Chao Tian Guo is a local specialty of Weifang. This food is known as created by
Zheng Banqiao during the
Qianlong period of the
Qing dynasty. The main materials of Chao Tian Guo is thin pancake, meat ball, pig offal, tofu, and soy with the soup. The merchants use a huge pot to cook these materials and the customers can sit around this pot. The reason why it called Chao Tian Guo is "Chao Tian" in Chinese means the pot has no cover and the pot is facing to the sky ("Guo" in Chinese is means pot). Because the earthen pot has no lid, people jokingly call it "chaotian pot", and Weifang people also call it "chop suey pot". ==Education==