Gansu is an important passage along the ancient Silk Road. It has been a place of exchange and integration of Chinese and Western cultures since ancient times. Therefore, Gansu’s cuisine has also shown the characteristics of a combination of the Central Plains and the Western Regions. Gansu cuisine is mainly based on pasta. Sir, there are many well-known pasta snacks in Gansu, which are not only unique in flavor, but also diverse. In addition to pasta, there are also many other delicacies. Which ones have you tried?
Lanzhou people’s morning starts with a bowl of beef noodles. It’s not yet bright in the morning, but beef noodle restaurants of all sizes in Lanzhou are already brightly lit, and people eating noodles have already lined up in a long queue. , a bowl of noodles, an egg, a plate of lentils and a tael of beef is what the locals call a luxurious set of beef noodles.
The aroma of Jinchang’s Kang pot is overflowing, and the sound of the sizzling Kang meat makes you want to eat it. In the end, the kang pot actually feels a bit like oil roasting. Because of the oil, the kang pot is neither black nor burnt. Adding some green peppers, onions or garlic sprouts further enhances the color and taste of the kang pot.
The curing of bacon in Longxi began during the Qianlong period of the Qing Dynasty. The raw material is the Fern Ma pig from the Lujing area in the mountainous area of ??Minxian County. The pig is small in size, weighing no more than a hundred pounds, with thin legs, thin skin and tight muscles. Because they are raised in the wild and exercised a lot, the lean meat ratio is high and the taste is delicious. Walking on Longxi Street, you can see bacon stalls everywhere. A whole piece of cooked bacon and pig skin is placed on the wooden table with the skin facing up. The skin is golden and shiny.
Fermented glutinous rice is also called sweet fermented glutinous rice. Dingxi glutinous rice is made from jade wheat. When making it, the first step is to shell it, and the second step is to cook it. Rinse the shelled jade and wheat with clean water, then put it in a pot and cook it. The third step is to mix the song. Because it needs to be fermented, koji is mixed in. The fourth step is fermentation. If the temperature is low, it will take about 3 days before it is fermented and ready for consumption
Zongpizi is a good cold snack made of flour. It can be found in all parts of Gansu, but the one produced in Lanzhou is the best. . When making stuffed skin, first, knead high-quality flour into a dough, then add water and a little salt and alkali one after another, and constantly knead and wash it with your hands. Pour the washed batter into a special "stuffing basket" and push it evenly. , steam it in a basket for 3 to 4 minutes, take it out, cut it into strips when eating, and mix it with mustard, garlic paste, sesame paste, chili oil, vinegar, soy sauce and other condiments to have a complete five flavors.
Walking into a random restaurant on Baiyin Street, sour and rotten pork will always be the first item on the menu. When the uniformly sized pieces of meat meet the rich-flavored pickled cabbage, they are then paired with green peppers, vermicelli, onions and other vegetables. The stir-fried meat is fat but not greasy, and the side dishes are even more sour and spicy. This creative combination of common ingredients creates a side dish that has become the first choice for people in the "Tongcheng".
Gannan Tibetan buns, also known as "Zhuohua buns", are also known as "ox-eye buns" because they are shaped like ox eyes. Its outer skin is white and shiny, and the filling inside is clearly visible through the skin. When eating, you need to suck the oil and water inside the bun from the top first, and then eat it. If you pick up the bun and bite it, oil and water will splash everywhere, making you miserable.
Donkey meat yellow noodles are a specialty of Dunhuang and can be found in almost every restaurant. The yellow noodles are named after their bright and golden color. They are as thin as dragon whiskers, flexible and durable, and have a strong taste. Dunhuang's yellow noodles are delicious mainly because of the well-made mushroom sauce. This mushroom juice is made of shiitake mushrooms, diced donkey meat, water tofu, etc., with soup, and the tofu is cut into small pieces, which is a little hard and chewy. The soup is poured over the yellow noodles, exuding a mellow meaty taste and the sweetness of mushrooms.
Guagua is a special food in Tianshui. There are many varieties of Tianshui Guagua. According to the raw materials, they include buckwheat Guagua, iced bean Guagua, pea Guagua and flour noodle Guagua. Among them, the most popular one is buckwheat guagua. The way to eat Tianshui Guagua is also quite unique. First tear the Guagua into small pieces and then add spicy oil, sesame paste, mustard, soy sauce, salt, vinegar, garlic paste and other seasonings. If Northwest people like to eat hot and sour food, then Tianshui Guagua is a typical spicy snack.
Jingyuan lamb, high-quality Jingyuan unique Jingyuantan sheep breed, because of the unique climatic conditions and the unique diet structure of the sheep, the sheep shuttle between the ravines every day, the meat quality is better, the lamb The meat has been stir-fried, steamed, boiled, roasted and stewed in more than ten kinds of ways, and is accompanied by more than 30 kinds of seasonings and more than 10 kinds of medicinal materials. It has the effects of warming the body and nourishing qi, strengthening the stomach and kidneys. Chinese food culture is a gorgeous and wonderful flower.