Qingheyuan

Qingheyuan has deep historical roots; tradition holds that its Eight-Treasure Broth was developed by the late Ming–early Qing physician-scholar Fu Shan, later adapted by merchants into a public health food that has been carried on in Taiyuan for more than three centuries.

Tou Nao is an exclusively Taiyuan winter breakfast—eight ingredients including lamb, lotus root, yam and astragalus braised in yellow rice wine for warming nourishment; each autumn and winter queues form outside as locals turn it into a seasonal ritual.

Eight ingredients—lamb, lotus root, yam, astragalus, braised flour, lees, lamb-tail fat and pickled chives—are simmered in strict sequence with precise heat and timing, yielding a milky white broth that is rich and nourishing.

Qingheyuan is celebrated through a century of local renown and stands as a core bearer of Taiyuan's Tou Nao food tradition.