County is located in the upper reaches of the Yellow River, with the east border of City, the west side of Qinghai Province, the south side of, and the north side of Lanzhou City. It is an important trading hub and Han-Tibetan trade center in the southwest of Gansu.

Specialty FoodFried dough, River area dishesSteamed buns, River area noodles, fried potatoes, local beef and lamb, pickled vegetables, dried dough, East town hand-pulled noodlesLamb, fried fruit, etc.

Fried potatoes

Introduction

Fried potatoes are delicious fried food.In the Muslim community of County, fried potatoes are made for guests and relatives on festivals and special occasions.Fried potatoes are divided into two types: fried and crispy.

How to make

When making fried potatoesFlourMix with warm water, then add clear oil, egg white,Star aniseWater, stir and knead repeatedly, cut into circular strips, coat with oil, and put into a container to seal and steam. After steaming, knead it into a size similar to chopsticks, roll into a ball, and use chopsticks to shape. Fry one end in oil, then fry the other end, and after it is cooked, take it out, fry it again, and then take it out after it is golden brown. It is beautiful and attractive, with a yellow and bright color, uniform strips, and a sweet and crispy taste.white sugarto the flour when mixing, and after kneading the flour, cut it into circular strips, and after steaming, press the strips flat, and then fry them in a pot. They are fluffy and soft, melt in your mouth, and have a delicious taste.The production of fried potatoes is a complex system of techniques, which relies on experience to master the "degree" and the right cooking temperature. Only then can excellent products be made.Making fermented vegetables is a complex process that relies on experience and a good understanding of the "right" temperature to achieve the best results.

Introduction

is a halal dish, a common dish in northern rural areas, and every family makes during festivals or weddings.

" " is also a food with Mongolian characteristics made when killing pigs and sheep.It is different from andblood.The production of is to add, ( ) and other seasonings to the blood, then fill it into pig and sheep intestines, and cook it.How to make

To make: First, thoroughly wash the small intestines, then mix flour with water to make a dough, and add appropriate amount of starch,

saltandflavor enhancerand stir, then fill it into the small intestine and seal it.Do not fill it too full.Then put it inbakeor cook in a pot, and poke holes in the middle to release the air, and after cooking, take it out and cut it into pieces and serve, or put the cut pieces of in a pot and fry until golden and crispy, then serve. Add oil, chili oil, garlic,vinegarand other seasonings.The taste is rich and not greasy, delicious and enjoyable, and you can eat it again and again. It is also affordable.The taste is rich and flavorful, delicious and satisfying, and economical.

Introduction

is a delicious fried food.

In the Muslim community of County, is made for guests and relatives on festivals and special occasions.can be divided into different types of decoration and shape.When making "decorative ", you can spread out different colors of dough, cut and combine, and then pinch them into various shapes such as flowers, insects, and birds, and then fry them in a pot. They are vivid and realistic, and these are almost works of art.The production of fully reflects the ingenuity and aesthetic taste of Muslim women.How to make

Mix with pure

white flourand add containing, red sugar, and edible ingredients, knead, cut and combine, then cut and fry, to make colorful and beautiful decorative. The different seasonings, the shape of the embedded dough, and the combination method all make the have different patterns and colors." " also addsand other nutritious dough, or slices, or pinch into small pieces, and then fry them in a pot, and then addhoneyto coatsesameand bake, making it sweet and fragrant.HoneyIntroductionis a geographical indication trademark.The lamb of is tender and juicy, with delicate and fragrant meat, rich in

protein

and various trace elements. Eating it regularly can enhance the human immune function. It can also strengthen the body and improve yang.

In, eating hand-pulled lamb is a must.is freshly slaughtered lamb, which is natural and green.The lamb is cut into different parts and displayed on large plates, which reflects the simple and hospitable nature of the Dongxiang ethnic group and the generosity of the northwestern people.History and CultureLamb from has a long history, dating back to the Southern and Northern Dynasties. It was a tribute to the emperors. In the Ming Dynasty, there was a record in Ming 1: "87 sheep of ", also called " ", which refers to the in the County (including the present-day Dongxiang area, at that time there was no name called "Dongxiang" yet), whose red bone marrow was used as tribute to the emperor.Therefore, " " is also called " ".How to make

Ingredients: one, salt, flower, ginger, grass, and.

How to make: There are two ways to cook: One is to put the freshly slaughtered lamb (remove the skin, head, hoof, internal organs, and five internal organs, and wash clean) into a large pot, and cook it over high heat. As soon as the meat boils, remove the foam, and then cook with water, add salt, flower, ginger, and grass, and simmer for a long time. When the blood is almost dry, use a fork to poke it, and when it can be easily inserted, immediately take it out, drain the floating water, and set it aside.The other way is to cut the into six parts: front, back, chest, back, ribs, and tail, and then cook them in a large pot. The cooking method is the same.

Method

Introductionis famous in the three region, and it has become alocal snackMethod: There are two cooking methods: firstly, place the freshly slaughtered lamb (after removing the skin, head, legs, internal organs and five internal organs, and cleaning it) in a large pot and cook over high heat.and are the same, it is a very popularlocal foodSecondly, cut the entire lamb into six main parts: front leg, back leg, chest, back, ribs and tail bone, and cook in a large pot. The method is the same as above.

The fine has a bright and attractive color, a soft and flexible texture, and tastes of salt, sour, fragrant, and fresh, which is refreshing and delicious. It is especially suitable for eating in the hot summer, and a bowl of can cool you down and make you feel refreshed.

How to make

When making, use fine flour and mix it with cool water to make dough. Then, separate the starch and gluten.Then add appropriate amount of water, salt, and alkaline powder to the starch, and mix it to make dough.Then fill it into the dough and steam it in a pot.After steaming, brush it with a layer of oil, and steam it repeatedly until it is cooked.Finally, steam the gluten in a pot.When eating, cut the into strips, and cut the gluten into slices and serve. You can also add oil, chili oil, mustard, garlic, sesame seeds, salt, and vinegar to taste.High-quality fermented vegetables have a bright, tender texture, and offer a complete combination of five flavors: salty, sour, fragrant, spicy and fresh. They are refreshing and have a unique flavor, especially in the hot summer, a bowl of fermented vegetables is refreshing and cooling, eliminating heat and fatigue.

Introduction

When making, use high-quality flour, mix with cold water to form a dough, knead in a basin with water, and separate the starch andgluten..Then, add an appropriate amount of water, salt and alkaline to the starch, stir to form a dough, and steam in a flat-bottomed pan. After steaming, brush with a layer of cooked oil and steam until all the dough is finished.Then steam the gluten.When eating, cut the fermented vegetables into strips, and cut the gluten into slices and arrange on plates. Add oil, chili oil, mustard, garlic, sesame paste, salt, vinegar, etc.

Lamb and beef offal

Introduction

Beef and lamb stew, made from beef and lamb innards, is a delicious and affordable traditional snack of the Hui people. It is a long-standing delicacy.As early as the Ming Dynasty, Hui people had already mastered the art of making beef and lamb stew.

History and Culture

In his travelogue, geographer Xu Xiake described the experience of eating beef and lamb stew in a Hui family's home.In the tenth year of the Chongzhen Emperor (1638), he was in Kunming, Yunnan, and had a friendly relationship with Ma Yunke, a Hui poet.In early November, he wanted to move his location to continue his investigation, and Ma Yunke warmly invited him to stay at home."Cutting chickens for food, and cooking a lot of beef and lamb stew, which is very clean."Not only did southern Hui people like it, but northern people also praised it.There is a poem in "Dumen Yaoyong": "Enjoying the delicious stew"”

Making

The main ingredients for beef and lamb stew are white soup and cooked meat.The method is as follows: cook the soup, mainly using large pieces of beef, lamb, and pork bones, and simmer for a long time until the soup is white and rich in flavor.

The method of making: put the cooked beef and lamb (Note: the lamb used in beef and lamb stew is mountain lamb, which has a stronger aroma than sheep) into the cooked white soup, addchili, oil, and other seasonings, as well as beef and lamb oil.When eating, bring to a boil andadd cilantro, with a fragrant aroma.When eating beef and lamb stew in winter, because the weather is cold, the chopsticks are often covered with thick beef and lamb oil.However, to produce in bulk, sellers usually cook the cooked meat in advance, and then sell it to customers, which is eaten and cut fresh, and then addsoupto heat, ensuring freshness and saving time.The main ingredients for beef and lamb stew are meat and cooked meat, with few other ingredients.However, due to the influence of recent new practices such as "lamb stew with " and "lamb soup" in big cities, beef and lamb stew also often addsnoodles,carrots, andwood ear mushroomsetc.Compared to before, it is more complex, but the taste is worse.Riverzhou noodlesIntroduction

People in Linxia mainly eat noodles, and before getting married, the families will train the daughters in cooking. There used to be a saying of "making noodles on the stove and cooking on the stove."

After getting married, the new bride will "try noodles" to demonstrate her cooking skills.

Riverzhou noodles are the most commonfood in Linxiahomes.It is easy to make, does not depend on location, and is suitable for home gatherings, travel, and picnics.MakingWhen making, first mix and knead the flour with water, form into balls, and then pinch into small pieces, dip in oil and roll into small strips, and let it rest for a while, then press it flat and put it into boiling water to make noodles.

After boiling, use a colander to drain the noodles and put them in a bowl, add clear soup or soup base, and sprinkle with

garlic sproutsand cilantro, and eat.The noodles can also be divided into different types based on the making method:soup noodles, sheet noodles, sour soup noodles, Riverzhou noodlesandstir-fried noodles.Oil fried fruit

Introduction

Oil fried fruit is a traditional fried snack that is carefully made by Muslim women in Linxia. It is unique in craftsmanship, with a unique shape, clear patterns, carefully selected ingredients, and is sweet, crispy, and delicious.

There are many types of oil fried fruit, such as:peach,flower,chrysanthemum, plum blossom, lotus, peony, willow tree, pomegranate, gourd, honeysuckle, peach, ginger, dragon, phoenix, sparrowetc.Making

The main ingredients are: high-quality flour, cooked flour, eggs, sugar, red sugar, honey, and edible oil.

When making, divide the flour into different colors, mix and knead, and then pass through several processes to fry in oil, and thus make a variety of unique fried fruits.Sweet wheat

Introduction

Sweet wheat is a traditional food made from original grain, which is processed and brewed, and is popular in Linxia. You can hear the sound of "Sweet wheat, sweet wheat!" on the streets and alleys: "Sweet wheat!"

The making process of sweet wheat is not too complicated, first use a mechanical crushing machine to crush the wheat, and then rinse the skins.Put the wheat in a pot with water, and cook until a few grains crack, then take it out.Then put the wheat in a bowl, add sweet liquor, and ferment in a warm place. When it produces a strong aroma, move it to a cool place, and add a little water and sugar when eating, which tastes better.It is fragrant and sweet.The main ingredients of sweet wheat, except wheat, can also be made from barley and wheat, each with its own flavor.MakingIngredients: sweet wheat and sweet liquorMethod: 1. Rinse the wheat, and put it in a crushing machine to crush and remove the skins.2. Put the rinsed wheat into a pot with water, and cook until a few grains crack, then take it out.3. Put the wheat in a bowl, add sweet liquor, and ferment in a warm place. When it produces a strong aroma, move it to a cool place, and add a little water and sugar when eating, which tastes better.The taste is fragrant and sweet."Pot cooking"

Introduction

"Pot cooking"

is a way for Dongxiang people to eat potatoes.Its method is unique, without a pot and oil, but it has a special taste, which is a unique picnic.The best time to eat "pot cooking" is in July and August.

When the potato field or hillside is dug, a hole is dug, which looks simple, but actually has a lot of meaning.

Dig a hole, the soil is large and easy to handle potatoes

"MethodThe hole needs to be dug in the wind, and the soil needs to be dug deep enough to expose the wet soil, and the soil cannot be burned. If the soil is dug too shallow, it will be smoked.The inner part of the hole needs to be large enough to hold a few potatoes.On the top of the hole, use soil to build a small cone-shaped tower, and the soil is from large to small, and is stacked from bottom to top.Then put firewood into the hole and burn it.After the soil is burned, take out the potatoes that were just dug from the ground and put them into the hole, and then crush the burned soil and cover the potatoes, and use wet soil to cover the hole, about half an hour, and then take out the potatoes to eat. The potatoes are yellow and crispy, with a fragrant aroma. This method is very suitable for eating in the wilderness, and is not available in the bustling city.Dig a pit by the potato field or on a hillside. While digging the pit may seem simple, it actually requires some skill.Dig on a slope; the soil blocks are large and easy to handle with potatoes.

Instructions

The wind should be blowing; dig deep enough to expose moist soil. This prevents the soil blocks from burning too quickly. Dig shallowly and cover the embers; this will cause them to burn slower.The pit should be large enough to hold several potatoes.Build a small, cone-shaped tower above the pit opening using soil blocks, starting with the largest and working your way down to the smallest, stacking them one on top of the other.Then, light a fire inside the pit.Once the soil blocks are red-hot, place the freshly dug potatoes in the pit, and then crush and cover the red soil over the potatoes. Cover the pit with damp soil for about half an hour, then remove the potatoes and eat them. The skin will be golden and the inside will be crispy and fragrant, making them a delicious and appealing dish. This method is perfect for eating in remote areas, but you won't find it in bustling cities.