First of all, let's talk about Pingliang snacks, mutton bread in soup, which is a unique Islamic snack. The mutton in Pingliang is tender and delicious, so the mutton bread in soup is of course delicious. Not only is the soup fresh but not greasy, but it is tender and tasteless, and it is delicious with sesame oil, pepper, coriander and minced garlic. Soak steamed bread in mutton soup to eat. Steamed buns not only have the delicious mutton, but also have the flour fragrance of steamed buns, which is particularly refreshing and suitable for all ages.
Pingliang's shortbread is also delicious. There are several kinds of shortbread. First of all, they are black and brittle. This kind of cake doesn't look crisp on the surface, but it's crisp and delicious in the mouth. There are five kinds of salty cakes and sugar-filled cookies. The surface of the pastry looks crisp, golden and shiny. Eating in the mouth is crispy and delicious, and there are also two flavors: salty and sweet. Now there is a sweet shortcake with sweet osmanthus sugar filling, which is also my favorite.
Stewed turtle in Lingtai County of Pingliang is also my favorite. Soft-shelled turtle is nutritious and is a nourishing food. The turtle in Lingtai is made by slaughtering the turtle, scalding the turtle black with boiling water, chopping the turtle into pieces, and stewing the turtle with broth, ginger, onion, garlic, pepper, sugar and salt. Delicious, soft and waxy. There is also a famous dish in Pingliang called braised pork elbow, which is no worse than that in Shandong. After the elbow is marinated, it is poured with good seasoning, which is delicious, fat but not greasy, smooth but not oily.
Jingchuan guanguan steamed buns
According to legend, during the reign of Emperor Kangxi of Qing Dynasty, Aisingiorro Michelle Ye, a saint of Qing Dynasty, visited Xi 'an and passed by Jingchuan. The local officials paid tribute to the pots and pans steamed by the people, and the emperor praised them after tasting them and made them a tribute. The names of pot and pan steamed buns have flourished every year, and the taste is still the same today. Jingchuan steamed buns are soft, waxy and delicious, with long mellow flavor, soft and crisp in heat, and have the characteristics of no mildew, rancidity and no taste change after long-term storage. Soaking in boiling water, such as cotton bud trial exhibition, white lotus blooms, and its taste is not diminished, which is necessary for the journey.
Jingning guokui
Also known as Jingning cake, it began in Tongzhi period of Qing Dynasty and has a long history. It is a traditional food in Jingning. It is famous for its unique production, crisp and long taste. In 1950s, it was rated as an excellent product and exhibited in Lanzhou and Beijing. Jingning School is characterized by snow-white flour, flat appearance, uniform thickness, bright color, crisp and refreshing, sweet and delicious, rich cake fragrance, penetrating appetite, not easy to break and easy to carry. There are two varieties: oily and sugary.
Jingning red-cooked chicken
Also known as Jingning braised chicken, Jingning is a traditional famous food. It is famous in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, delicious taste, bright color, reddish brown color, strong meat flavor and refreshing taste. It is a flavor food that travelers scramble to buy on Xilan Highway. Or eat it on the road, or give it to relatives and friends, which is both a feast and a good tonic. People describe that the smell is thousands of miles away and the taste comes from chicken.
Huating Walnut jiaozi
Peel walnuts, stir-fry them with slow fire until they are slightly yellow and fragrant, blow off the fine skin on walnuts, roll them into mud while they are hot, add salt, then fully stir and mix them with cooked red and white radish, tender cabbage or tofu, add minced onion and ginger, cooked clear oil and spiced seasoning, mix them into cake stuffing, and put the foreskin into a pot. Rich in nutrition, although it is a vegetable dumpling, it has the quality of a meat dumpling. So when jiaozi first made it, it was extremely fragrant, not greasy or light, with a refreshing fragrance and a long aftertaste.
Huating sanfan
The best rice in Huating is new corn and flour ground with stone powder. Boil the water first, pour in about half of the total amount of noodles, and stir while cooking. After cooking, slowly and evenly sprinkle with yellow noodles, stir well, and then simmer for 56 minutes. The taste of rice is mostly in the collocation of side dishes. In rural areas, sauerkraut, pickles, pickles and fried potato shreds are often used as side dishes. It is also often served with fried pig blood, intestines, liver, meat and radish. In early spring, fresh alfalfa and other wild vegetables that have just come out of the ground are cooked and cooled, and then cooked with clear garlic juice, which not only tastes delicious, but also relieves fatigue.
Pingliang su pancake
Pingliang shortbread is a popular local flavor food, also known as shortbread, which is famous in Shaanxi, Gansu and Ningxia provinces and has a business history of 100 years. Pingliang shortbread can be divided into three categories: dark shortbread of Han nationality and bright shortbread and pulled shortbread of Hui nationality. There are two kinds of dark shortbread: salty shortbread with five flavors and sweet shortbread with sugar filling. The surface of shortbread is bright and crisp, soft to eat, and also sweet and salty. There are more than ten patterns of shortbread, such as ox tongue, hemp sole, eyebrow and square. For decades, through the continuous innovation of chefs, Pingliang shortbread has formed the characteristics of many colors, crisp taste, fragrant aftertaste and easy carrying.
Huating hemp rot
Hemp rot is a processed product of hemp seed. Because it is as white as snow and shaped like tofu brain, it is named hemp rot. When making, soak the clean hemp seed in water to make it swell, then grind it into paste with a stone mill or beat it into paste with a beater similar to tofu, then filter it with tofu cloth or coarse gauze to remove the residue, and then slowly pour the filtered paste into boiling water to make it mature. Mature hemp milk floats on the surface of boiling water, white as snow, soft as tofu, and fragrant and delicious. Hemp rot is usually accompanied by chopped green onion, white radish or fresh Chinese cabbage, with fresh ginger, salt and spiced spices. Mix and package into jiaozi or steamed stuffed bun, which is fragrant but not choking, crisp and refreshing.
Stewed turtle in Yuntai
Longshang famous dish made by Lingtai soft-shelled turtle, which enjoys the reputation of the national soft-shelled turtle crown, is deeply loved by the majority of guests because of its unique production technology and rich nutritional value. Production method: Chop the slaughtered soft-shelled turtle, add broth, ginger, onion, garlic, pepper, monosodium glutamate, sugar and salt, and stew until soft and waxy.
Fermented leather
It's a vegetarian snack in Pingliang. The main procedure of making is: first, put the mixed dough into a clear water basin, knead, rub and wash until it is separated into starch and gluten, then put the starch into a special dumpling gong to cook, cut it into strips when eating, put it into a plate or bowl, and mix it with seasonings such as salt, vinegar, garlic paste, oil pepper and sesame sauce. Its characteristics are thin, soft, tough, sour and cool.
Yuntai sticky pockmarked
It is a kind of millet food with high viscosity, and Weilingtai in Longdong is rich. Rice can make porridge and flour can make cakes. If cooked in a feast, it will have a pure and honest taste.
Mutton hot pot
Pay attention to the selection of local mutton, carefully selected, with tofu, vermicelli, onion, leek, garlic and pepper, oil, salt, sauce, vinegar and so on. When enjoying, the soup of copper hot pot rolls, and diners put mutton slices and other ingredients into the pot and cook them instantly. The food is not greasy, crisp and pleasant.
Braised pork joint
This is a famous dish in Pingliang. The production procedure is as follows: first, cook the selected pork elbow, put the elbow into a plate when eating, and pour the adjusted seasoning. Great, fragrant, delicious and stylish, fat but not greasy, delicious. 1in mid-986, when the former General Secretary of the Central Committee helped Yaobang inspect Pingliang, he was very appreciative after eating this dish, and the braised elbow became famous from then on.
Huchimo
Also known as stone buns and sand buns, they originated in ancient times. The practice of Shanghai Tooth Steamed Bread is very unique. First burn the pea gravel to extreme heat, and then bake the bread on the table. The flour is ready, mixed with spices, refined salt and clear oil, rolled into a round cake, cut three knives in the middle of the cake and baked in a stone pot until cooked. Steamed buns are shaped like furnace teeth, crisp and delicious, and easy to carry.
look worried and depressed
Also known as slender face and saliva face. Sour noodle soup is a traditional noodle in Lingtai, and it is also an excellent food for friends and relatives. Sour soup noodles are thin, smooth, fried, thin, sour, spicy and fragrant. People conclude that the lotus is spinning in the pot of slender noodles and grabbing a thread in the bowl. It is soft and chewy, fragrant, delicate and unique. Lingmeisa has exquisite materials and fine production. Take special flour (called "flying reed noodles" in rural areas), mix it with buckwheat ash or alkali, knead it repeatedly into dough, put it in a basin to wake it up, knead it a few times here, then roll it out until it is even and transparent as paper, then cut it into thin, medium (leek leaves) and wide with a special noodle knife and put it on a clean strip or dish. Sour soup noodles are thin and long, and the soup is sour and spicy. When eating, put a few side dishes under the front pot and soup in the back pot. Eat it to the end, first thin, then medium, then wide, and hold more noodles than soup. There are only two or three mouthfuls in each bowl. Try all three kinds of noodles. In recent years, many hotels and restaurants have introduced Lingtai handmade noodle technology to provide services for their guests.
Raw noodles
Slice beef tenderloin and lamb tenderloin, cook them with spaghetti, and add seasoning such as sauce, vinegar, onion, ginger and salt. After the noodles are cooked, the soup is crispy and delicious.
Yuntai steamed chicken
Chop fresh chicken and add salt, seasoning, sesame oil, chopped green onion, etc. Mix with flour, wrap it in the skin and steam it in a cage. It is fragrant and tender.