Dingxi City is a county-level city in Gansu Province, located in the central part of Gansu, commonly known as "Longzhong," and is the "east gate" of Lanzhou.It has been approved and named "The Hometown of Potatoes" by the China Special Products Committee.

Local specialtiesIncluding Dingxi's "Bada Meat," Dingxi's "Powder Soup," Dingxi's "Powder Fish," and Dingxi's"Sweet Rice Wine"and "Roasted Small Pigs," Dingxi's "River Fish,""Potato Starch,""Chicken Stew," "Ma'fu," "Dingxi Money Meat," "Dingxi Fermented Vegetables," and"Roasted Chicken."Dingxi Fermented Vegetables

Introduction

Dingxi's specialty fermented vegetables are a cooling dish made with

flour.They are popular throughout Gansu.In Dingxi, "Anjia" fermented vegetables are particularly famous.The flour is simply mixed into a batter, without separatinggluten.and steamed.The seasoning typically uses sesame paste, and is cooked with boiling water and green"bean sprouts".They are refreshing, nutritious, and have a delicious flavor.PreparationFirst, mix high-quality flour with a little alkaline agent and water to form a dough, then knead in water to separate

the protein and starch.

Pour water into the starch, add a little alkaline agent, and mix into a batter. Pour it into a flat iron pan and steam.After cooling, cut into thin strips, and you have finished making fermented vegetables.After steaming, the protein becomes a flexible and porous gluten. Slice and eat.Place the fermented vegetables in a bowl, and serve withnoodles, gluten, glistening yellow, and white jade, and season with"chili oil," fragrant"vinegar," garlic, mustard, sesame paste,"soy sauce," and"salt."The result is a refreshing, spicy, and cooling dish, with soft, tender, and elastic texture."High-Tension Fermented Vegetables" from Shaanxi, transmitted to Gansu during the Qing Dynastyhave a unique flavor.Snow Mountain Camel StewIntroductionSnow Mountain Camel Stew is a famous traditional Han dish from Gansu."Snow Mountain Camel Stew" is based on the background of the perpetually snowy Qilian Mountains, the vast Gobi Desert, and the camel herds of the desert, and uses high-skilled cooking techniques to recreate the unique and magnificent scenery of the Hexi Corridor.PreparationCamel stew,chicken,pork trotters,

ham,

eggs,

and mushrooms.These are cooked in a pot, with high-quality ingredients, and are colorful, fragrant, delicious, and visually appealing.

Dingxi Powder Soup

IntroductionThe only way Dingxi people call it "Powder Soup."Because it has a unique ingredient that is lacking in the food of the surrounding counties – "Mixed Vegetables," which makes it special.Powder Soup is made by cutting potato starch into square pieces, and adding mixed vegetables, meatballs,braised pork,meat slices, and more. It is a common dish for weddings and funerals in Dingxi.PreparationThe base is made with"chicken soup" and bean flour, which is then topped with mixed vegetables, meatballs, pork slices, andwood ear mushrooms.with green onions and chili peppers."Longxi Money Meat"

Introduction

Longxi Money Meat, also known as Longxi Butterfly Meat, is not only visually appealing but also has high nutritional value and is famous both domestically and internationally.

This product selects high-quality ingredients, with meticulous workmanship, and has a rich, lustrous red color, is translucent, has a flexible, tender, and fragrant texture, so it is called "An Extraordinary Product of Longxi."History and CultureLongxi Money Meat, also known as Longxi Butterfly Meat.It has been listed as a tribute to the Tang Dynasty since Emperor Yang of the Sui Dynasty. It has a long history and is famous. The story is that in the summer, the Tang Emperor and Yang Guifei would eat Longxi Money Meat every day.Preparation

(1) Cut the marinated Longxi Money Meat into thin slices.

(2) Sprinkle a little chopped green onion on the dish.(3) Heat up a pot, pour in a spoonful of vegetable oil, and when the oil is almost hot, pour it over the dish."Longxi Money Meat" is a famous dish in the Longxi region, with a history of over a thousand years.It is named for its shape.This dish is a symbol of wealth and prosperity. Merchants would often serve this dish when entertaining guests.Dingxi Roasted Chicken PowderIntroduction

Dingxi Roasted Chicken Powder is a local specialty of Longxi, with a traditional flavor. It is a cooling food in the hot summer, refreshing and delicious, can relieve heat and thirst, and is a top-grade cooling food.

In the cold winter, it can also be heated, which is fragrant and nourishing.

In the spring and autumn, it can be eaten according to one's own preference.Preparation

It is made with chicken, eggs, potato starch,

"spinach" juice, and a variety of seasonings. The result is a brown soup with green powder, which is suitable for people of all ages and all seasons.Roasted Small PigsIntroductionAlso known as Roasted Milk Pigs.

This delicious dish is said to have originated in the Northern Wei Dynasty, with a long history and is famous throughout the world.

The best age for roasting small pigs is 3-4 months old.The roasted small pigs from Chang'an are red, crispy, tender, and fragrant, and have received high praise.History and Culture"A long time ago, one day, there was a fire in a family's yard. The fire spread quickly, burning everything in the yard.When the owner returned home, he saw a desolate scene.Suddenly, a fragrant smell came.The owner followed the smell and found that it came from a roasted small pig.

He tasted it, and it was delicious.

Although the yard was ruined, he had invented a new way to eat

"pork."In winter, when cold, it can be eaten hot and flavorful;In spring and autumn, it can be eaten according to one's own taste.

Recipe

Made with chicken, eggs, starch,spinach,juice and various seasonings, it has the characteristics of being suitable for all ages and good in all seasons.

Roasted piglet

Introduction

Also known as roasted piglet.This delicious dish is said to have originated in the Northern Wei Dynasty, with a long history and renowned throughout the world.The most suitable piglet for roasting is a 3-4 month old piglet.The roasted piglet from Zhangxian is red and shiny, with crispy skin and tender, fragrant meat, and has received high praise.

Historical and cultural significance

A long, long time ago, one day, a family's courtyard suddenly caught fire. The fire was fierce, crackling and roaring, and soon turned into a raging inferno, burning all the things in the courtyard.At that time, the owner of the courtyard rushed home, only to see a wasteland, and was shocked.Suddenly, a wonderful aroma wafted.The owner followed the aroma and found that it came from a burnt piglet.The owner looked at the piglet's other side, where the skin was roasted to a reddish-brown.He tasted it and found that the taste was very good.The courtyard was burned down, and he was sad, but he also invented a way to eatpork.New method, feeling satisfied.

Method

After slaughtering and removing internal organs, boil withpork skinuntil firm, drain, and applyhoneyto the hot pork skin, then flatten with a metal fork and bake on charcoal for about 50-60 minutes.

sugarcake

Introduction

SugarCakeA popular folk snack in Chinasnackwith distinctive features in different regions, sugar cake is generally derived from oil cake, and later developed intopastrypointThe baker adds fillings to oil cake, gradually forming sugar cake.It is also a local specialty of.

History and culture

According to legend, during the Tang Dynasty, Emperor Gaozu Li Zhi, under the influence of Wu Zetian, particularly worshipped Buddhism.When Monk Xuanzang translated thousands of Buddhist scriptures, Emperor Gaozu of the Tang Dynasty ordered the palace chefs to make "thousand-layer cakes" using pure oil for Xuanzang as a reward, to commend Xuanzang's unwavering determination and meticulous work attitude.After Xuanzang's death, over 100 people from Chang'an within 500 miles came to mourn him, and most of them brought various food with the meaning of thousand-layer Buddhist scriptures to pay respects to Xuanzang.The chefs in Kyoto and Chang'an, with a reverent attitude towards Monk Xuanzang, further refined "thousand-layer cakes" and named them "thousand-layer oil cake", and put them on the market for sale.Due to the fine craftsmanship of oil cake, made entirely of plant oil, and containing the meaning of commemorating Monk Xuanzang, it once flourished in Chang'an, the capital of the Tang Dynasty, for thousands of years, and has been passed down to this day despite wars and changes.MethodIngredients: Oil cake: 200g flour, 15g salad oil, 105g water.

Oil cake: 100g flour, 50g salad oil.

Sugar filling: 80g sugar, 80g flour, 30g salad oil.WhiteSesameas needed.Method: 1. Knead the flour and oil cake into dough separately, cover with plastic wrap and let it rest for 30 minutes.2. Spread 80g of flour from the sugar filling on a baking sheet,

ovenat 175 degrees, bake for about 15 minutes until slightly yellow.3. Mix the baked flour with 80g sugar and 30g salad oil to make the sugar filling.4. Roll out the rested oil cake into a large, thin rectangle, wrap the oil cake inside, and squeeze the edges.5. Roll out into a very thin long rectangle, roll up into a cylinder.6. Cut into 16 equal pieces.7. Take a small piece, pinch the two ends together.8. Roll out into a circle, wrap with appropriate sugar filling, and squeeze the edges.9. Pinch the edge downwards, roll out into a thin cake (try to keep it without holes, otherwise it will not puff up when baked)10. Sprinkle a little water and sesame seeds on the surface;bake at 220 degrees, middle layer, about 8-10 minutes.crystal

dumplingIntroduction

crystal dumplings are a delicate and delicious snack.

Crystal buns are a delicate and delicious dish.A popular local snack in.MethodIngredients: Main ingredient:

White

flour 250g, wheat flour 50g, pork fat 125g.Seasoning:sugar 250g, alkali 4g, warm water 125g.Process: (1) Making the filling.Remove the oil and flour, sprinkle with 120g sugar, and cut into small cubes (marinate in summer for 3 days, in winter for 7 days).(2) Making the skin.

Pour the flour into a basin, add wheat flour and warm water, mix and knead into a dough (add water in three steps: 60, 20, 20), and knead until the dough, hands, and basin are smooth.Cover with a cloth to prevent moisture from escaping and drying.Let it rest for about 3 hours, and see that there are small holes inside, which is good.Place the dough on a cutting board, make a pit in the center, pour the alkali water into the pit, and then knead the dough until no yellow spots remain.Then roll the dough into a long strip, and pinch it into 12 pieces weighing about 35 grams each for use.(3) Filling the dumplings.Add a little more sugar to each dumpling, then steam in a steamer.

After steaming, pack into a basin, and it's done.Fry

EdamameIntroduction

The climate in is suitable for edamame growth, and the people have the habit of eating fried edamame, which has gradually become a specialty of.

Method: 1. Peel the fresh edamame;

Winter

yam, wash and dice;2. VegetablesWash and cut into small pieces;3. gingerall chopped into minced;4. Mix soy sauce, liquor,MSG,salt, and sugar in a bowl, and then dilute with warm water.5. Heat the pot, add oil and heat, sauté minced ginger to release fragrance, then add winter yam, edamame, and diced winter yam.6. After frying for a while, add the prepared seasoning juice, add an appropriate amountbroth, thicken with cornstarch slurry, drizzle with hot oil, stir and cook.7. After cooking, season, plate and serve.juicenoodles

Introduction

specialty juice noodles are made with juice.

widely popular in,,, and other places.The first step is to make juice.WashcressarrowheadwhitecabbageArrowrootflowerand put it in the noodle soup, add juice yeast, and put it in a jar and place it in a warm place for three days to ferment.It contains various enzymes, which can clear heat and relieve fatigue, and promote appetite, making it a perfect summer snack.Method: First, cook the handmade long noodles, and then dip them in cold water. Place them in a bowl, pour over stir-fried onion flower,pepper, and add

chili oil, and sprinkle with coriander, and it's done.

In the hot summer, eating it not only can relieve fatigue and restore physical strength, but also has certain therapeutic effects on highbloodpressure, intestinal and urinary disorders.Chili oilSprinkle with chopped coriander, and you have a refreshing sauce.Then deep-fry "Tiger Chili"and cold-mix with long beans,cucumber.Serve as a side dish, light and refreshing, perfect for hot weather.During the hottest part of summer, eating these not only relieves fatigue and restores energy, but also has some therapeutic effects on high blood pressure, digestive problems, and urinary issues.During the hottest part of the three season, eating this food not only helps to relieve fatigue and restore energy, but also has benefits for those withBloodIt has certain therapeutic effects on pressure, intestinal pain and urinary diseases.