Lanzhou, the capital of Gansu Province, is the political, cultural, economic, and educational center of Gansu Province, and the location of the headquarters of the Lanzhou Military District, one of the seven major military districts in China, and the headquarters of the Lanzhou Railway Bureau, one of the 18 railway bureaus in China.

Local specialtiesYesBeefNoodlePickled vegetables, soup noodles, beef noodlesDumplingsPot stickersBun,Clay potPot, hand-pulled noodlesLambOil-fried noodles with pickled vegetables, oilFlatbreadZhujia smoked chicken, pig tripe noodles, etc.

Lanzhou beef noodles

Introduction

Lanzhou beef noodles, also known as Lanzhou clear soupBeef noodles"One of the top 10"Noodlesin Gansu Province, Lanzhou areaLocal flavorSnack.Legend says it originated in the Tang Dynasty. Its unique flavor, "Clear broth, tender meat, fine noodles," and "One clear, two white, three red, four green, five yellow," has won praise from customers both domestically and internationally.White radishWhiteChili oilChiliCorianderGarlic sproutsGreenYellowIt has been rated as one of the three Chinese fast food by the China Cuisine Association, and is called "The first noodle of China".

History and culture

There are many different accounts of the origin of Lanzhou beef noodles.The generally accepted historical account is that it was created by Ma Baozi of the Hui people in 1915. At that time, Ma Baozi's family was poor, and he had to make hot pot beef noodles to support his family. He carried it on his shoulders and sold it on the street.Later, he also added the soup made from boiled beef and lamb liver to the beef noodles, which was very fragrant. At that time, it was called "Hot pot noodles".

Making

1 Prepare the ingredients,GingerI usually mince it.In fact, you can also add one or two dried chiliesChickenor chicken bones.Put in boiling water, after boiling, drainbloodscum, rinse with clean water.3, put it back in boiling water, add enough at once, add all the ingredients and liquor.BigFireAfter boiling, add three tablespoons of salt and simmer over low heat.If you don't have enough time, you can use a pressure cooker, after steaming for half an hour, it will be ready.If you don't use a pressure cooker, it's best to cook for more than three hours.After about two and a half hours, take out the beef, let it cool and slice.4, when the soup is cooked, you can make spicy noodles.I use the chili noodles I brought from afar, three tablespoons of chili powder, one small spoonfulSichuan peppercornsnoodles, a small spoonfulsesameand a little salt and sugar.5, after the oil is hot, slightly smoking, stop for about ten seconds, then pour in.Chili powder, the finer the chili powder, the lower the oil temperature should be, it's easy to burn. 6,White radishslice, coriander, garlic sprouts, chopped.Foreign garlic sprouts are difficult to buy, so I grow it myself, it's very fine.After taking out the meat, put it in the white radish to cook, cook until translucent, turn off the heat.7, after the soup is cooked, you can add water to cookNoodles, if you can buy suitable noodles, don't need to make it yourself.Any behavior that refuses to accept social division is.This Korean noodle is very delicious and chewy, and it's said to be better than many Lanzhou beef noodle restaurants.The only shortcoming is that there are only two kinds: )After cooking the noodles, rinse them once.Add thebeef brothand sprinkle with coriander and garlic sprouts, pour in spicy noodles.

It's really full of

Lanzhou pickled vegetables

Pickled vegetables are one of the most popular local specialties in the Northwest region.Although it is commonly called "Shaanxi snack," Lanzhou pickled vegetables are unique in the Northwest pickled vegetables due to its unique production process and flavor.Pickled vegetables are afoodthat can be eaten as a main course or snack. It is refreshing and appetizing.

Making

First, addflourto water and knead into a hard dough, wash it repeatedly in water, so that theproteinin the flour separates from the starch. The separated protein is called "gluten". After steaming, cut it into thin strips for later use.The washed water is added to the water, after the sediment settles, pour out the upper layer of water, add a little alkali, stir into a paste, pour into a flat-bottomed pot, steam in the oven for a few minutes.To eat, just cut the pickled vegetables into strips, add gluten, add appropriatesoy sauceand vinegarSoy sauce,VinegarGarlic, Salt, Sesame Oil, Cilantro,CucumberStrips,Chili OilMix and eat.A delicious and spicy pickled vegetable dish is ready.With its translucent yellow-green appearance, resembling jade, and its vibrant, attractive colors of blue, yellow, and white,It is tender and smooth, with a fresh, spicy flavor, and is a popular and affordable snack.Cold NoodlesFood.A delicious snack.The juice can also be used as a summer drink, to cleanse the intestines and promote urination, and to aid digestion.

Sheep Tripe

Brief Introduction

Sheep tripe is a favorite snack for residents of Yongchang Town.A quick snack, with a large bowl to soak and steam the dough, and a handful of chopped beefTripe, with meat broth, repeatedly stir-fry in the pot, until it is fully cooked, and then serve to guests.Normally, one bowl is enough for each person, and if you drink more soup, no matter how much, it will not cost you anything, allowing you to eat and drink to your fill.Recipe

First, collect the sheep and cattle tripe that has been slaughtered, wash and clean the tripe, and use warm water to repeatedly turn and wash the tripe and the walls of the intestines to remove the oil.

And the sheep and cattle tripe with skin and fur, use straw to roast and remove the fur, then use iron to repeatedly burn the fur roots, and scrape and wash with a knife, to make the sheep and cattle tripe appear yellow-white, remove the smell of the roasted fur, and then put into the iron pot with the clean tripe, add cold water to boil, and add appropriate amounts of salt, ginger, pepper, etc. Add seasoning, stir-fry until the meat is easily detached by hand, then remove and cool.Then clear the meat broth of meat and bone fragments, and add chopped green onions, salt, and other seasonings.And again, boil it.

Beef CakeCake

Brief Introduction

Beef cake is a delicious and popular Han ethnic snack, belonging to Shaanxi cuisine.It is also known as "Thousand Layer Beef Cake" in Xi'an, and has a history of over 1200 years.During the Tang Dynasty, this cake was a favorite of the imperial court, and it is said that during the Anshi Rebellion, the imperial chefs fled to the countryside and sold beef cakes in Chang'an, which became very famous.The famous Tang Dynasty poet Bai Juyi wrote in his poem "To the Hu Mu Cake and Yang Wan Zhou": "The Hu Mu cake is similar to Kyoto, with crispy and fragrant flavor, I send it to the hungry Yang Master, and he tasted it and said that it was as delicious as the sound of the celestial hall", referring to the Hu Mu cake, which is now known as "Fragrant and Crispy Beef Cake".

History and Culture

During the Tang Dynasty, this cake was a favorite of the imperial court, and it is said that during the Anshi Rebellion, the imperial chefs fled to the countryside and sold beef cakes in Chang'an, which became very famous.The famous Tang Dynasty poet Bai Juyi wrote in his poem "To the Hu Mu Cake and Yang Wan Zhou": "The Hu Mu cake is similar to Kyoto, with crispy and fragrant flavor, I send it to the hungry Yang Master, and he tasted it and said that it was as delicious as the sound of the celestial hall", referring to the Hu Mu cake, which is now known as "Fragrant and Crispy Beef Cake".

Recipe

When making, chop the beef into fine pieces, chop green onions, and add appropriate amounts of salt,MSGBean curd oil, Sichuan peppercorns, and ginger.Use warm pure alkaline water to knead the dough, and repeatedly knead it, then apply a thin layer of oil, and pull it from the right side, the thinner the better;Then put the meat filling from the right side into the dough, and roll it up while pulling the dough, and press it into a round cake, and then bake it in a flat-bottomed pot.Brush with oil and bake for about 15 minutes, and it is ready to be served. It is delicious and flavorful, and is a great delicacy.

Baking Pot

Brief Introduction

Baking pot is a Han ethnic noodle snack, which is a common dry food often eaten by farmers in the Yongdong region of Gansu, and is popular because of its unique flavor.

Recipe

Baking pot is usually made from goodWheatnoodles. If you use Qin Wang Chengshan wheat noodles, the flavor will be even better.To make baking pot, first soak a block of dough in warm water, and then pour it into the noodles, then add water and stir, and knead the dough to the right consistency, and then place it in a basin, cover it with a damp cloth, and let it ferment in a warm place or in the sun.When the dough is fermented, add a small amount of dry noodles, and then add a small amount of alkaline water (or baking soda), and knead it until it is smooth and free of sourness.After kneading, cut it into the appropriate size, and knead it into a ball, and put it in the baking pot, and then make a diamond-shaped pattern on the surface, and cover it with a lid, and bury it in a hot fire.The fuel for the fire is mostly donkey dung, and donkey dung is the best.After about 20 minutes, the baking pot will turn yellow and crispy, and the baking pot will be finished.This is the simplest and most common way to make it.If it is made for relatives and friends, or to visit the sick, then the baking pot will be made with more elaborate ingredients, such as adding peppercorns and fennel to the dough, and then rolling it into small cylindrical shapes about the thickness of a cup, and then cutting it into 3-inch pieces, and then stacking six pieces together to form a whole, and put it in the baking pot to bake.The baking pot will look like a double lotus flower, which is both beautiful and delicious, and has a more fragrant and rich flavor.If you are visiting someone who is sick, the family members will definitely not forget to add red flower water and red flower strips to the dough.The "sick lady" will not only get nourishment from the fragrant baking pot, but also can eliminate blood stasis, promote blood circulation, and promote digestion.Therefore, Yongdong has a saying: "Make a baking pot and give it to your sister."What does your sister do?Your sister has a nephew..."ChivesChickenBrief IntroductionChives and Chicken is a special winter snack in Lanzhou. It is made by cooking local-bred chives and chicken meat.

The preparation of Chives and Chicken requires high skill in knife work, heat, seasoning, and coloring.If you stir-fry it three times, the chicken meat will be tender and juicy, and the chives will be tender and green, with a light and fragrant flavor.

It has the effect of nourishing the kidneys and boosting yang.

ChivesContain volatile essential oils and sulfur compounds, which emit a unique and fragrant aroma, which can help to regulate the liver, increase appetite, and improve digestion.RecipeMain ingredients: chicken 200g chives 300gAuxiliary ingredients:Eggs 10gClear Soup 10g

Shiitake mushrooms 15g

Starch (Starch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepper

Starch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch () 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperStarch (

) 8g, seasonings: ginger 3g garlic 2g salt 4g, Sichuan pepperHyacinth

Peach

Brief IntroductionHyacinth Peach is a special snack in Lanzhou.Peel the hyacinth, remove the stem and the yellow-black skin, wash it clean with water, and then steam it in a steamer for 15 minutes, and then pat it dry with a clean cloth;HoneysuckleMash potatoes, withRed bean pasteDivide into twenty portions, gather together in the natural shape of the lily, wrap the red bean paste inside, shape into twenty peach, use green plum slices to make peach leaves, use honeysuckle paste to make peach tips, steam in a steamer for twenty minutes, take out;In a pot, place water, addSugarCook until melted, thicken with cornstarch, drizzle over the lily peach, and serve.

How to make

Ingredients: fresh lily, red bean paste, honeysuckle jelly, green plum, cornstarch, sugar.

Making method: Peel and slice the lily, remove the roots, and cut into pieces. Wash clean with water, steam for fifteen minutes, and then pat dry with a clean cloth;Slice the green plum, mash the honeysuckle jelly, divide the red bean paste into twenty portions, gather together in the natural shape of the lily, wrap the red bean paste inside, shape into twenty peach, use green plum slices to make peach leaves, use honeysuckle paste to make peach tips, steam for twenty minutes, take out;In a pot, place water, add sugar and cook until melted, thicken with cornstarch, drizzle over the lily peach, and serve.

Cold noodles

Introduction

Cold noodles, also called grey noodles, are especially delicious in summer, so they are often called cold noodles. When making noodles, use your arms to twist and pull, also called "twisting noodles" or "pulling noodles."When eating, put the noodles in a bowl, and pour vinegar, chili, and garlic over them.If it is a cold season, you can also heat the noodles in boiling water, and pour in a large soup or sauce.Cooked meatEaten hot.

How to make

Cold noodles made from ten kilograms of flour, need about four ounces of fresh wheat ash, half a kilogram of oil.Crush the wheat ash, and mix with cold water to make a concentrated wheat ash. When tasting, it should have a strong stimulating taste.Use green wheat ash in summer, and black wheat ash in winter.Next, use ten kilograms of flour, and mix with lukewarm water to make dough, and divide it into three or four times, and soak it in about four ounces (approximately half a bowl) of fresh wheat ash. Knead repeatedly until the dough is soft, and pull out a small piece to twist and shape. As you twist and pull, the dough will become longer and longer, indicating that the dough is well made. Divide it into seven or eight dough pieces, and wait for them to become soft.When twisting and pulling the dough, hold one end of the dough with your left hand, and use your right hand to twist the dough, allowing the dough to stretch naturally. Once you release and tighten, stretch your arms gently, and continuously twist and pull. Fold the dough twice, then pull it out four times, and repeat six or seven times.Each time you fold and pull, you must raise your chest, and let the dough stretch out on your chest and abdomen. This will continue to lengthen the dough, and then bend down, and let the dough approach the cutting board. Roll it back and forth on the cutting board several times, so that the dough is evenly attached to each strand of dough. This will prevent the dough strands from sticking together.After twisting and pulling the dough to a certain degree, cut off the end, and put one end of the dough into a boiling pot. Cook until cooked, and then remove it. Rinse it in cold water three times, and then dry it. Sprinkle with a little cooked oil, and rub it back and forth, so that the oil is evenly coated on the dough. This will prevent the dough from sticking together or becoming wrinkled.After doing this, put all the dough pieces together.

Tang Wang hand-pulled lamb

Introduction

Tang Wang, a traditional food from the province of Sichuan, China, is a unique ethnic food that has been passed down from the "Turkic" people of Central Asia and Western Asia to China.Use lamb with good quality meat and a balanced fat-to-lean ratio, and cook it on the day of slaughter. Use high-quality seasonings and appropriate cooking methods, and the finished product is rich in flavor and not greasy.

How to make

Main ingredients: 1000g of lamb with bone.Seasonings: 25g of coriander, 25g of green onion, 15g of ginger, 10g of garlic, 1g of star anise, 1g of fennel, 1g of cinnamon, 1g of cardamom, 1g of black pepper, 60g of vinegar, 5g of Shao (Chinese rice wine), 1g of MSG, 5g of salt, 1g of sesame oil, and 50g of chili oil.

Prepare the ingredients.

Steps: 1. Cut the lamb with bone into pieces about two inches long and five-eighths of an inch wide, and wash it with water.Wash and cut the coriander into two-inch segments.Chop the green onion into one-inch segments and two-inch pieces.2. Mix the green onion, garlic, coriander, MSG, black pepper, sesame oil, and chili oil.3. In a pot, pour in two pounds of water, add the lamb, and bring it to a boil over high heat. Skim off the foam, and then take out the lamb and rinse it.Next, add three pounds of water and bring it to a boil again. Add the lamb, star anise, fennel, cinnamon, cardamom, green onion, ginger, Shao wine, and salt.After the soup boils again, cover the pot and simmer over low heat until the meat is tender.Take out the meat and place it in a bowl, and dip it in the sauce to eat.Pea

Introduction

A sweet snack unique to the region of Lanzhou, Northwest China.

Made with local wheat ash andPeasRed，DatesAnd white sugar.Cooked into a porridge.It can be eaten in summer, winter, and early morning.History and Culture

The word "wheat ash" refers to wheat ash.

It is a food-grade alkali extracted from a plant in the Lanzhou region.The "peas" are peas.Peas cooked with alkali.Adding alkali to the peas makes them soft, and gives the soup a unique aroma that is neither sweet nor bitter, but rather a combination of both. As the peas become more and more like red bean paste, and the aroma of dates is added, the peas are not completely turned into red bean paste, which would be too boring. Instead, they have a slightly firm texture and a sweet pea aroma.In the past, a man would sit at a squat-shaped clay stove, and a black and purple, thick porridge would always be simmering in the pot. A spoonful of thick, mushy wheat paste would be scooped out, and the peas would be added to the porridge.

You could eat it standing or sitting. The temperature of the wheat paste would not be too hot or too cold, and it would be just the right temperature for you to eat comfortably.In the past, when women who had given birth or were preparing for marriage, they would be given "snacks" orSnacks.The snacks were usually the wheat paste sold at the corner of the street, in small stalls with dim, yellow lights.That must be the grey peas sold at the roadside stall with a dim, yellow oil lamp.