Zhangye, a provincial capital of Gansu Province.Zhangye'ssnackssuch as, for example, making fish skin, pulling noodles, sour soup, fermented tofu, fried dough, making noodle sheets, fish powder,beefand other local snacks, such asLanzhounoodles, braisedlamb, braised lamb rolls,chickenbraised rolls, Xinjiang roastedlamb skewers, Sichuanspicy hot dry noodlesalsomeat pieintroduction

With many ingredients, soak and mix, this is meat pie.Eat while simmering, fragrant and delicious.NoodlesintroductionNoodles are a traditional snack of Gansu Zhangye.Unlike other noodles, both in taste and preparation.The traditional breakfast of Zhangye residents.The taste is rich and spicy, and it is unforgettable after eating. It is often paired withleeksdumplings. Each restaurant has its own secret recipe that has not been passed down.Noodles are made from thin noodles, cut into the shape of leeks, and cooked in boiling water.The soup is made with chicken broth as the best, using beef or pork slices, adding tofu, noodles, and bean starch, and seasoning with salt, green onions, and garlic.Finally, add the cooked noodles, and the authentic soup noodles are made with chicken broth.Add noodles, and season with green onions, green onions, and chili oil.DumplingsintroductionDumplings are a local snack in Zhangye.There are many ingredients, sosoak and mix, this is dumpling.Eat while simmering, fragrant and delicious.Dumplings are made in a clay pot, addlamb souporbeef soupAdd lamb or beef slices, add tofu,skin, bean starch, and season with salt, green onions, and garlic.

Finally, addsteamed bunsCut into small pieces and put in the soup.IntroductionZongzi is a traditional snack of the Yugur people.

It is made from noodles, wrapped in a leaf, and cooked in a clay pot.

When celebrating, people will make zongzi as a gift.

The skill of making zongzi was inherited by Du Wei, a famous noodle maker in Lanzhou.The taste of Du Wei's zongzi is smooth, sweet, fragrant, and rich in nutrients, and it is cheap. It is famous in the city, and it can be eaten as a cold drink in summer to dispel the heat, and as a hot food in winter to nourish the body.The method is to first wash the peas, then boil them in a pot, add water, and put them in a clay pot. Add edible salt, dried apricots, etc., and simmer until smooth. When eating, add white sugar.ToastintroductionToast is a snack in Zhangye.If you have many ingredients,soak and mix, this is toast.Eat while simmering, fragrant and delicious.Toast is made in a clay pot, addlamb soup

or

beef soupAdd lamb or beef slices, add tofu,noodles, bean starch, and season with salt, green onions, and garlic.Finally, addsteamed bunsCut into small pieces and put in the soup.IntroductionTongs is a traditional snack of the Yugur people.It is made by wrapping noodles in a clay pot and cooking it.When celebrating, people will make tongs as a gift.The method is to first make dough, then spread it thinly and cut it into small pieces. Put it in a clay pot and cook it.The cooked tongs is crispy and fragrant, and it is easy to carry out in winter.I, Chop and mixChiliAdd someVinegar；II, Cook and eat, recommend two dishes that are best paired with fish balls.World famous dishes and bell peppersFried meat.

Fish powder

Introduction

Fish powder is a famous Han Chinese snack from Gansu Province.In the streets and alleys of Zhangye in summer, there are many unique snacks, and one of them is famous fish powder.

How to make

Fish powder is made fromBroad beansand starch, shaped like small fish, with white and red colors, paired with seasonings, small vegetables, and eaten fresh, which is cool and slippery, satisfying hunger and quenching thirst, as if there are many small fish in a bowl.

Chicken meat roll

Introduction

This dish is very simple to make, but has a rich taste, and just looking at its appearance makes people want to eat.It is a popular and favorite dish among locals.

How to make

Main ingredients: one chicken (about 2 pounds), appropriate amount of flour, ingredients: freshGinger, dried chili peppers, garlic, green onions, yeast powder, eggs

How to make: 1, cut the chicken into pieces, add chopped green onions and a little salt, marinate.2, add an egg to the flour, and dissolve the yeast powder in warm water to make dough, and make a dough that is soft and pliable.DumplingsHow to makeCook the dough in boiling water until it is soft, and then flatten it into a thin and even dough (3mm thick), preferably square.Place in the oven for 30 minutes.3, put oil in the pot, after the oil is hot, add sliced ginger,Sichuan peppercornsand chili blocks, fry.4, add the chopped chicken, a spoonful ofwhite sugar, two spoonfuls of salt, a little thirteen spice seasoning, stir-fry until it turns color.5, add water to cover the chicken, simmer over low heat for 20 minutes.6,Cooking meatDuring this time, you can prepare the dough, flatten the dough into a thin and even dough (3mm thick), and preferably square.7, brush oil on the dough, sprinkle a little salt, and evenly spread the chopped green onions from step 1.8, roll it into a roll, and make sure to roll it tightly.9, cut it into small rolls about 1 centimeter wide.10, when the soup is more than the meat, you can prepare the dough.and stir-fry evenly, and serve.13, sprinkle with sliced garlic and green onions, and enjoy.BloodblocksDumplingIntroduction

Blood dumplings are a type of dumpling that is commonly eaten, and the main filling is made frompig bloodblocks, so it is also called blood dumplings.

Blood dumplings are made from

white flouras the skin, and the filling is made from fresh pig blood and other green vegetables such as leafy greens, etc.How to makeBlood dumplings are a traditional food made by farmers in the village, and are favored by people because they are easy to make and delicious.The outer skin is mainly white flour, and the filling is made from fresh pig blood, which is filtered and cooked in a pot, then cooled to a soft solid, and then cut into smallyellow beans

sized pieces, and then combined with fresh leafy greens (or, spinach,

cabbage), and seasoned with chopped green onions,soy sauce,MSG,salt, flower pepper, and ginger powder, and then steamed.Steamed blood dumplings have a snow-white and soft skin, and the purple-red and green filling is beautiful and attractive.When eating, first bite a side of the dumpling, and suck the oil in the dumpling, if the bite of the dumpling is not broken, it is a good sign.Grey bean soupIntroductionA local specialty, grey bean soup is a unique food made fromgreen beansAlso known as green pea.History and culture

The cooking technique of grey bean soup was inherited by the master of grey bean from the old grey bean maker, Ma You, and the taste of the grey bean soup is unique. In 1989, the Gansu Provincial Commercial Committee awarded "Golden City Grey Bean Master" to Ma You.Ma You's grey bean soup is made with thin, bright, and refined, that is, the noodles should be thin, the color should be bright, and it should taste good.

The traditional grey bean soup, first cook the green beans and soak them, then put them in a cast iron pot and boil them, then add water and cook them until they are half cooked, then add alkaline, red dates, and other seasonings, and simmer over low heat.

Finally, add white sugar, and the finished grey bean soup is translucent and clear, with a fragrant aroma.Finally add tofu, the authentic grey bean soup is made with chicken broth.Serve the soup with grey bean soup, and add meat slices, green onions, andtofu.Burn the shellIntroductionA unique and delicious traditional food of the Yugur people, it is made by making the dough into a shell-shaped pot, covering it with a pot lid, and burying it in a fire, heating it on all four sides until it is golden and crispy.Whenever there is a festive occasion, people will make "burning shells" to entertain guests. The best chefs can also make various shapes of "burning shells", such as rolls, leaves, pomegranate, peach, etc.How to makeUse yeast to make the dough, and add appropriate amount of alkali, then roll the dough into a shell-shaped pot, and put it in a pre-heated pot, and bury it in the fire.

The shell-shaped pot is made of cast iron, and its shape is similar to a pot with a lid, with a handle and a lid.

Bury it in the fire, and heat it on all four sides, making the inside of the dough cook and turn golden and crispy.

The Yugur people call this "burned shell".The burned shell can be made into different sizes, and the small ones are usually cut into pieces and eaten.The burned shell is fragrant and crispy, and it will not freeze your hands in winter, and it is also easy to break.Grey bean soupIntroductionA local specialty, grey bean soup is made fromgreen beans

Also known as green pea.

History and culture

The cooking technique of grey bean soup was inherited by the master of grey bean from the old grey bean maker, Ma You, and the taste of the grey bean soup is unique. In 1989, the Gansu Provincial Commercial Committee awarded "Golden City Grey Bean Master" to Ma You.Ma You's grey bean soup is made with thin, bright, and refined, that is, the noodles should be thin, the color should be bright, and it should taste good.The traditional grey bean soup, first cook the green beans and soak them, then put them in a cast iron pot and boil them, then add water and cook them until they are half cooked, then add alkaline, red dates, and other seasonings, and simmer over low heat.Finally, add white sugar, and the finished grey bean soup is translucent and clear, with a fragrant aroma.Finally add tofu, the authentic grey bean soup is made with chicken broth.Serve the soup with grey bean soup, and add meat slices, green onions, andtofu

.

InLamb souporBeef soupAdd lamb or beef slices, tofu,NoodlesandMung beanPaste with starch, add salt, scallions, and garlic to make the soup.Then addTwist breadCut into small pieces and add to the soup.

Fried dough sticks

Brief introduction

Fried dough sticks are one of the popular local snacks in Zhangye.History and culture

With the increase in the variety of vegetables and the exchange of noodle-making techniques, in folk and street restaurants, after boiling the noodles for eight mature, they are scooped into a pan, mixed with meat strips, minced garlic, green onions, and gourd (pumpkin) slices, and various seasonings are added.

Stir-fried noodlesTherefore, it is also called dry stir-fried dough sticks, stir-fried dough sticks, and stir-fried.There are also noodles that are cooked and then scooped into a pre-made meat and vegetable soup, called soup dough sticks.Methods

Spread the kneaded dough and roll it into thin strips, then pinch them into small pieces and cook in boiling water, then rinse with cold water and eat.

Noodle soup

Brief introduction

Noodle soup is a famous Han Chinese traditional snack in Zhangye, Gansu.

Different from the noodles outsideNoodle soupIt is different in taste and method.The traditional breakfast of citizens in Zhangye, Gansu, is deeply loved by local people. It has a rich and fragrant flavor, and the aftertaste is endless. It is often paired withScallionsSteamed buns. Each restaurant has its own secret recipe that is not passed on to outsiders. It is a local snack that has not been fully developed.MethodsZhangye noodle soup emphasizes "thin, bright, and refined"That is, the noodles should be thin, the color should be bright, and it should be delicious to eat.

Traditional noodle soup, hand-made thin dough, cut into the shape of scallions, and cooked in boiling water.

The soup is best made withChicken soupor beef, pork bone soup can also be used, addPepperand ginger powder, etc., then add appropriate amount of cornstarch to make the soup reach a certain color and concentration, the cooked soup looks crystal clear and transparent, and has a fragrant appearance.Finally, add tofu pieces. The authentic Zhangye noodle soup uses chicken soup.Scoop the noodles and pour soup, accompanied by meat slices, scallions, coriander,Tofu sticks.Roasted shellsBrief introductionA unique traditional snack of the Hui people, made by making noodles into the size of a roasting pot, covering it with a roasting pot lid, and burying it in the sheep dung fire. Four sides are heated, until it is browned and fragrant.Whenever there is a festive event, roasted shells are made to entertain guests. Skilled hands can even makeBuns, paper fans,Pomegranateand other varieties of roasted shells.

Methods

Use yeast to make the dough, add appropriate amount of alkali, and pile dry sheep dung outside and set it on fire. When the sheep dung is completely burned and no smoke comes out, spread the dough into a circular shape the size of a roasting pot, put it in a hot pot and cover the lid, and open the fire, and bury the roasting pot in the fire.

The roasting pot is made of cast iron, its shape is similar to a lid, with a middle opening, and a large and small.When buried in the fire, the inside is heated on four sides, theCakeis browned and crispy.The Hui people call thisRoasted cake"Roasted shell".There are roasted shells the size of a roasting pot, and also small ones. The large ones are cut into pieces when eaten.

Roasted shells are fragrant and crispy, can be carried out in winter without freezing, and are also easy to break.

Bean soupBrief introductionA local specialty snack, bean soup is made fromGreen peasunique food.History and cultureMaster Du Wei of Lanzhou inherited the bean soup-making technique of the famous bean master Ma You, and made unique bean soup, which was awarded the "Golden City Bean King" title by the Gansu Provincial Commerce Bureau in 1989.Du Wei bean soup, mung bean soup,Sweet, fragrant, rich in nutrition, and cheap, known as "Golden City", can be used as a cold drink in summer to dispel the heat, and can be eaten as a hot meal in winter to nourish the body.Methods

First, wash the green peas and cook them in a pot until half cooked, then add water and put it in a

Clay pot

along withRed datesand other seasonings, and cook over low heat until it becomes a thick paste, add white sugar when eating, which is unique and popular.

History and Culture

Mr. Du Weicheng, a descendant of the famous "Ma Youchu" bean soup makers in Lanzhou, inherited and perfected the traditional bean soup-making technique. The resulting bean soup has a unique flavor and was awarded the "Golden City Bean King" title by the Gansu Provincial Commerce Bureau in 1989.Du Weicheng's Bean Soup (Bean Broth)DatesSweet and fragrant, rich in nutrients, inexpensive, and well-known in Golden City. It can be enjoyed as a cold drink in the summer to relieve heat and as a warm meal in the winter for nourishment.

Instructions

First, wash the round beans thoroughly and cook them in a cast-iron pot until partially cooked, then add water.Place in aClay pot, along with edible alkali,Dates,And other seasonings. Cook over low heat to create a thin paste. Add sugar before eating for a unique flavor and widespread popularity.