GansuSnackWithFlourAs the main ingredient,Noodle dishesare abundant and diverse.Among them,Noodle soupis the most abundant, with local characteristics.There are alsoSteamedBuns, friedDoughas staple foods.The north and south of Gansu Province have a large span, and the main catering features in the province are the Hui flavor represented by Lanzhou.White melon and drunken melon grown near Lanzhou are famous throughout the country."BeefNoodles"are the most characteristic and popular snacks in Lanzhou. In any restaurant on Lanzhou's street,Beef noodlescan be eaten, and you can taste authentic clear beef noodles.The dietary characteristics of the Southern Tibetan Autonomous Prefecture are mainly meat and dairy products. You can eat authentic Tibetan cuisine in restaurants near Xiahe.

Lanzhou beef noodles

Introduction

Lanzhou beef noodles, also known as Lanzhou clear beef noodles, are a famoussnack in Lanzhou..Legend has it that it originated in the Tang Dynasty. It has a unique flavor of "clear soup, tender meat, fine noodles" and "one clear, two white, three red, four green, five yellow". One clear (clear soup), two white (radish), three red (chili oil), four green (cilantro, garlic sprouts), five yellow (noodles yellow), which has won praise from customers both domestically and internationally.And it was rated as one of the three Chinese fast foods by the China Cuisine Association, known as "the first noodles in China".History and CultureThe origin of the name of Lanzhou beef noodles is also a case that cannot be found in.Legend has it that in the 1940s, in Lanzhou, the hot pot noodle shop on was often frequented by a large man.Once, he asked the shop owner for a name. The owner truthfully told him.He said that this hot pot noodle is not attractive. Look, the soup is clear, the meat is tender, it is delicious and fragrant. Why don't you call it "clear beef noodles"?This large man is Mr. You Ruo Ren.Later, he returned to Chongqing and was promoted by Mr. You Ruo Ren. Lanzhou beef noodles became famous throughout the country.From this point of view, Mr. You Ruo Ren is the earliest advocate of Lanzhou beef noodles.MakingSoup making method: First, wash the beef and beef bones with water, then soak in water for 4 hours (leaving the blood water separately), cut the beef and beef bones, and put them in a pot with wheat and chicken, when it is about to boil, skim off the foam, add seasonings, ginger, salt into the pot, simmer over low heat for 4 hours to cook, then take it out and cool it slightly before cutting into small pieces.

Beef liver

Cut into small pieces and cook in another pot, then clarify.Wash and cut the radish into slices and cook.Chop garlic sprouts and cilantro for later use.After, pour the blood water left after soaking the meat into the boiling meat broth pot, and after boiling, skim off the foam, add seasoning powder, the seasoning can be adjusted according to the different dietary habits in the north and south, then pour in a little clear beef broth, boil and skim off the foam, then add salt,MSGRadish and the oiland scallion oil, add noodles, after the noodles are cooked, take them out and put them in a bowl.

Add an appropriate amount of beef diced, garlic sprouts, cilantro, chili oil, and pour the noodles, then eat.

The soup is clear and delicious, the noodles are soft and chewy, and nutritious and affordable.Lanzhou steamed bunsIntroductionSteamed buns are one of the most popular snacks in the northwest.Although it is commonly called "Shaanxi snacks", the steamed buns in Lanzhou, Gansu, have unique production techniques and flavors, making them stand out in the northwest steamed buns.Steamed buns are a unique type of noodles that can be used as staple foods, but also as snacks. They are refreshing and delicious, and can relieve summer heat.MakingFirst, mix flour with water to make a hard dough, and repeatedly wash it in water to separate the protein from the flour, and the separated protein is called "gluten". Cook and cut it into thin slices for later use.The washed starch is dissolved in water, and after the starch settles, pour out the water, add a little alkali, and make a slurry. Scoop it into a flat bottom pot, and steam it in the oven for a few minutes.To eat, just cut the steamed buns into strips, add gluten, add appropriate amount ofSoy sauce

VinegarGarlic juice, salt,Sesameoil, cilantro,Cucumberstrips,Chili oil, mix.A delicious and spicy steamed bun is ready.Look at the color, it is translucent and yellow, like jade, and the green and white color is also fresh and attractive.

The texture is delicate and smooth, and the sour and spicy noodles are soft and chewy, which is a popular and refreshing snack.

The best flavor snack.

The remaining water can also be used as a summer drink, which can help to clear the intestines and regulate the body, and help digestion.Lamb stewNüpi is a unique type of noodle that can be eaten as a main course or a snack. It is refreshing and delicious, and is perfect for cooling down during the summer.

Instructions

First, mix high-quality flour with water to form a hard dough. Then, repeatedly wash the dough in clean water to separate theproteinsfrom the starch. The separated protein is commonly known as "gluten". Cook the gluten and slice it thinly for later use.The washed starch is dissolved in water. After it settles at the bottom of the bowl, pour out the remaining water and add a small amount of alkali to create a thin paste. Pour the paste into a flat pan and steam for a few minutes until cooked.To eat, simply cut the cooked nüpi into strips and serve with gluten, a small amount ofsoy sauce, Fragrantvinegargarlic juice, salt,sesameoil, coriander,cucumber, andchili oilto taste.A delicious and spicy nüpi is ready.The glistening yellow color, translucent like jade, and the fresh, vibrant colors of green, yellow, white are all very appealing.The texture is delicate and smooth, with a refreshing and delicious sour and spicy flavor. It is a popular and affordable cold noodle dish.A wonderful snack.The juice can also be used as a summer drink, which helps to cleanse the intestines and promote urination, and aids in digestion.Lamb stewBroth can also be used as a summer drink, it helps to detoxify and promote urination, and aids in digestion.

Lamb offal

Introduction

Lamb offal is a favorite dish among residents of Yongchang Town.Early mealUsing a large bowl to soak and steam buns, grab a handful of chopped beeflamb headintestines and trotters, scoop up the meat broth, repeatedly simmered and boiled, ensuring that the bowl is full of hot soup, then serve to guests.Generally, each person eats one bowl and is satisfied, and if you drink more soup, no matter how much, it will not cost extra, allowing guests to eat and drink to their fill.

Instructions

First, collect the processed beef and lamb heads, trotters, intestines and trotters, wash clean the residue, use warm water to repeatedly flip and wash clean the residue and oil on the intestinal wall, ensuring that the intestines and trotters are clean and white is the best.And the beef and lamb heads with fur, use firewood to roast the fur, then repeatedly burn the fur roots with iron, wash and scrape clean, ensuring that the head and trottersbeefare yellow-white, remove the smell of burnt fur, and mix with washed intestines and trotters, put into a pot, add cold water to boil, add appropriate amount of salt, ginger, pepper and other seasonings, cook over low heat until it is easy to peel, then remove and cool.Then, clear the meat broth and remove the meat and bone fragments, add scallion, salt, and thenfireboil.

Thousand-layer beefmeat pie

Introduction

Beef pie is a delicious and popular Han ethnic snack, belonging to Shaanxi cuisine.It is also known as "Thousand-layer beef pie" in Xi'an, with a history of over 1200 years.During the Tang Dynasty, this pie was a royal dish, and the legend says that during the An Lushan Rebellion, the imperial chefs fled to the countryside and sold beef pies in Chang'an, which was very famous.The famous Tang Dynasty poet Bai Juyi wrote in his poem "To the pie and Yang Wanzhou": "The style of the pie is learned from Kyoto, the flour is crisp and fragrant, sent to the hungry Yang Dai, tasting as delicious as the king's banquet", referring to the pie is the modern "fragrant and crispy beef pie".

History and Culture

During the Tang Dynasty, this pie was a royal dish, and the legend says that during the An Lushan Rebellion, the imperial chefs fled to the countryside and sold beef pies in Chang'an, which was very famous.The famous Tang Dynasty poet Bai Juyi wrote in his poem "To the pie and Yang Wanzhou": "The style of the pie is learned from Kyoto, the flour is crisp and fragrant, sent to the hungry Yang Dai, tasting as delicious as the king's banquet", referring to the pie is the modern "fragrant and crispy beef pie".

Instructions

When making, chop the beef into fine minced meat, cut green onions, and add appropriate amount of salt, MSG, bean curd oil,pepperand ginger and grass fruit.Use warm pure alkali water to knead the dough, and repeatedly knead it, then spread with clear oil, pull it from the right side, the thinner the better;Then, starting from the right side, put in the meat filling, from right to left, pull the dough and roll it, and press it into a round pie, then bake in a flat-top pan.Add oil and bake for about 15 minutes, then serve, the taste is perfect, and it is a great dish.

Tianshui Stir-fry

Introduction

Tianshui Stir-fry belongs to.Puteggsand stiregg yolkand stirinto a thincake.Take freshfive-flavor porkcut into small pieces, add to salt, flour, pepper, then mix, and add to two layers of thinegg cakesand press in the middle, steam in a steamer, cut into strips, then make stir-fried meat.Using stir-fried meat as the main ingredient, combined with crispy skin strips, meat balls, pour inchicken soupand sprinkle with green onion, coriander,wood earand so on, pour into soup pot, plenty of soup, and combine, eat and drink while eating, not greasy, and delicious.

Tianshui is known as "Little Jiangnan on the Loess Plateau".Mr. Fan Zhanglong wrote in his book "The Northwest Corner of China": "When people in Gansu talk about Tianshui, it's like people in Jiangsu and Zhejiang talk about Suzhou and Hangzhou, and they think it's a beautiful place with abundant resources and people."In addition to the popular snacks in Tianshui, such as " ", " ", " ", " ", " ", there is also the popular Tianshui Stir-fry.Put eggs into clear and egg yolk and stir.Make a thin cake.Take fresh five-flavor pork, cut into small pieces, add to salt, flour, pepper, then mix, and add to two layers of thin egg cake, press in the middle, steam in a steamer, cut into strips, then make stir-fried meat.Using stir-fried meat as the main ingredient, combined with crispy skin strips, meat balls, pour in chicken soup, sprinkle with green onion, coriander, wood ear and so on, pour into soup pot, plenty of soupand scallion

chicken threadIntroduction

Scallion chicken thread is a unique winter dish in Lanzhou, made from locally cultivated scallion and chicken meat strips.

Scallion chicken thread requires very high knife skills, heat, seasoning and coloring.Only three scoops are enough, the chicken meat is crisp and tender, and the scallion is tender and bright, with a fragrant taste.It has the function of strengthening the kidneys and invigorating yang;Enhance the liver and strengthen the stomach:Scallioncontains volatile essential oils and sulfur compounds with a unique and fragrant smell, which can promote the liver, enhance appetite and improve digestion.Instructions

Main Ingredients:

Chicken meat 200g, scallion 300gAssist ingredients: egg white 10gShiitake mushrooms (fresh) 15g, cornstarch (arrowroot) 8gSeasonings: ginger 3g, garlic 2g, salt 4g, MSG 3g, fragrant oil 3g, white pepper 2g, yellow wine 10g, vegetable oil 30g, adjust according to the amount.Food instructions: 1. Chicken meat cut into 6 cm long, 3 mm wide and 3 mm thick strips, put in a bowl;2. First use egg white, then add 5g of wet cornstarch to mix with chicken meat;3. Wash and cut scallion into 5 cm pieces;4. Remove the stem and wash the shiitake mushrooms, then cut into strips;5. Add

salt, MSG, fragrant oil, white pepper and wet cornstarch to make the sauce;6. Heat the pan with medium heat, add oil, when the oil is slightly boiling, add chicken meat and cook for 1-2 minutes until just cooked, then scoop out and drain the oil;7. Pour out the remaining oil in the pan, heat the pan again, add oil, add ginger and garlic to stir-fry until fragrant, then add shiitake mushrooms, scallion and chicken meat, add yellow wine, thicken with sauce, then add a little oil and stir-fry.Cookon the stove.IntroductionCooking on the stove is a Han ethnic snack, one of the staple foods frequently eaten by farmers in Yongdong, Gansu. It has its unique flavor, so it is very popular.InstructionsCooking on the stove usually uses good

wheat flour

to make. If you use Qinwang sand soil wheat flour, the flavor will be better.

Shā guōzi is a type of Chinese noodle snack, a staple food often eaten by farmers in the Yongdeng area of Gansu, known for its unique flavor and popularity.

Method

Shā guōzi typically uses wheat flour.Using Qin Wang Chuan sand wheat flour results in a better flavor.To make shā guōzi, first soak a block of dough in warm water to create a paste, then add it to the flour and mix with water, kneading until the dough is soft and pliable, then cover it tightly and place it on a warm stove or in the sun to ferment.Once the dough is ready, mix in a small amount of dry flour and water (or alkaline water), knead thoroughly to remove the sour taste.After kneading, cut the dough into suitable-sized balls and shape them, then place them in a shā guōzi pot and create a diamond-shaped pattern on top, cover with a lid, and bury it in a burning fire pit.The fuel for the fire pit is typically horse and donkey manure, with sheep manure being the best.The fuel for the fire pit is usually horse manure, with sheep manure being the best.It takes about 20 minutes to cook, and once the dough is cooked, a light yellow, crispy and fluffy pot is ready.This is the easiest and most common way to make it.If you make pot stickers for relatives, visiting, or seeing patients, you need to add more ingredients such as star anise and fennel.Add water, roll out the dough thinly, brush with oil, sprinkle with mung bean or star anise, and shape into small cylindrical shapes, cut into about 3-inch segments, then stand the six dough segments up and connect them to form one, put them in the pot to roast.The pot stickers made in this way are like a double-layered lotus flower, which is beautiful and delicious, and the taste is more fragrant and rich.When visiting someone's home, relatives and friends will definitely not forget to add red flower water to the dough and tie red flower strands.“The mother” eats this fragrant pot sticker, which can not only nourish the body but also remove blood stasis, promote blood circulation, and dispel wind.Therefore, "pot stickers with red flower" is a popular childhood song: "Pick red flower, make pot stickers, go to sister's house."LilyPeachBrief introductionLily and peach is a local snack in Lanzhou.Peel the lily, remove the roots, and cut into slices, wash with water, steam in the oven for 15 minutes, then remove and let cool, and wipe with a clean cloth;

Cut the green plums into slices, press the mountain into a paste, divide the sesame paste into 20 portions, and shape them according to the natural shape of the lily, put the sesame paste inside, and shape 20 peaches, use green plum slices to make peach leaves, and use mountain to make peach tips, steam in the oven for 20 minutes;Heat a wok on the stove, add water, and cook until thickened, then drizzle with cornstarch slurry and pour over the lily and peach.

Method

Ingredients: Lily, sesame paste, mountain, green plum, cornstarch, white sugar.Making method: Peel the lily, remove the roots, and cut into slices, wash with water, steam in the oven for 15 minutes, then remove and let cool, and wipe with a clean cloth;Cut the green plum into slices, press the mountain into a paste, divide the sesame paste into 20 portions, and shape them according to the natural shape of the lily, put the sesame paste inside, and shape 20 peaches, use green plum slices to make peach leaves, and use mountain to make peach tips, steam in the oven for 20 minutes;Heat a wok on the stove, add white sugar to cook, and thicken with cornstarch slurry, drizzle over the lily and peach, and serve.CakeMash into a paste, usingBrief introductionis also called meat sandwich, which originated in the Ming Dynasty and is a " " in Liangzhou.It is very delicious in spring, summer, autumn and winter.MethodUse fresh pork and traditional, along with ingredients such as star anise, large fragrant, and other spices, to cook the pork until it is fragrant, not overcooked, not greasy, and not rotten, with a golden color.

Use a knife to cut the steamed buns into thin slices, and add the meat slices, pork belly, and other ingredients to form six or eight sandwiches.

Ingredients: fresh lilies, red bean paste, hawthorn jelly, green plums, starch, white sugar.

Brief introductionis a local snack in Liangzhou, especially in the hot summer, after drinking, eating can lower body temperature and adjust the taste.It is an economical and delicious food.

MethodUse and a little, add to the and cook with. Then add a little cornstarch or potato starch to make a slurry, and add a little salt.

Before eating, sauté with a little oil, green onions, and flower powder.

The characteristics are salty, yellow, and delicious, with a fine and fragrant taste.When eating, cut the fried into small pieces and soak them in, then add a little white sugar."Suitable for eating in all seasons.

Method

Use freshPorkAnd traditional preserved meat, with chili peppers, star anise, etc.Stewed meatAs a seasoning, processed through a unique cooking process to produce preserved meat, the cooked meat is fragrant, not too greasy, cooked but not rotten, with a golden color.Use a fast knife to cutSteamed bunInto thin slices, with meat slices,Pork bellyTofu, etc., to form six or eight layers.

Rice soup and fried bean curd

Introduction

Rice soup and fried bean curd is one of the characteristic snacks of Liangzhou, especially in the hot summer, after drinking, eating rice soup and fried bean curd can lower body temperature and adjust taste.This is an economical and delicious food.

Method

Rice soup uses Liangzhou specialtyYellow riceAnd a littleLentilsAddClay potCooked over a strong fire, then add a little flour orCornStarchBeat into a paste and add, add appropriate iodized salt;Before eating, heat with oil, chopped green onions, chili powder and finished.The characteristics are salty, yellow and delicate, fragrant and sweet.When eating, cut the fried bean curd into small pieces, soak in lentil rice soup, then add a little white sugar.