The city of Wuyi, Gansu Province, is a prefecture-level city in China.Wuyi was formerly known as Liangzhou, and historically was an important section of the Silk Road, one of the four prefectures of Hexi.Wuyi is known as "China's Tourism Capital," "China's Open City," "China's Historical and Cultural City," "China's Excellent Tourism City," "China's Grape City," and has the nicknames "The Witness to Tibet's Integration into China," "The Hometown of Chinese Wine," "The Only Origin of Tibetan Cattle," and "The Fruit Town of China."GrapesWineWineBeefHerbal medicineFruits

Special cuisine"Three Sets of Liangzhou Carrots"Liang NoodlesMid-Autumn Festival NoodlesSteamed bunsWater Noodles, Rice Soup, and Oil NoodlesNoodlesWater Noodles, Rice Soup, Meat Fried, and Fried EggsCheeseRebuiltSpicy Fishand others.

LanzhouBeefNoodles

Introduction

Lanzhou Beef Noodles, also known as Lanzhou Clear Soup Noodles, are a famous snack in Lanzhou.They originated in the Tang Dynasty and are characterized by their unique flavor of "clear soup, tender meat, and fine noodles," as well as their distinctive appearance of "one clear, two white, three red, four green, and five yellow."The popularity of Lanzhou Beef Noodles has earned them praise both domestically and internationally.They have also been recognized as one of China's three traditional fast food dishes by the China Cuisine Association, earning them the nickname "The First Noodles of China."Historical and Cultural SignificanceThe origin of the name "Lanzhou Beef Noodles" is also unknown.According to legend, in the 1940s, a restaurant run by a large-bearded official named Ma Baozi on Lanzhou's Horse Road was a popular place.One day, he asked the owner about the name of the restaurant, and the owner truthfully told him.He said that the name "Bo Zai" was not very attractive, and that the noodles and soup were so delicious that people would enjoy them. So he suggested calling them "Clear Soup Beef Noodles."The large-bearded official was Yu Ruo, a famous writer.After Yu Ruo's praise, Lanzhou Beef Noodles quickly gained popularity throughout the country.Therefore, Yu Ruo is considered the earliest promoter of Lanzhou Beef Noodles.PreparationThe soup preparation: First, wash the beef and beef bones thoroughly, then soak them in water for four hours (the blood water is kept separately), then cut the beef and beef bones, and add them to a pot of warm water. When it is about to boil, remove the foam, add seasonings such as ginger and salt, and simmer over low heat for 4 hours until cooked. Then, strain and chill, and cut into small pieces for later use.Liver: Cut the beef liver into small pieces and cook in another pot until cooked and clarified.Carrots: Wash and slice the carrots and boil them.Green onions: Chop the green onions and scallions and set aside for later use.Strain the soup, add the blood water from the marinated meat to the boiling soup, and cook until it boils, then remove the foam and add seasoning powder. The seasoning can be adjusted according to the different dietary habits of the north and south. Then, add a small amount of clear beef broth, bring to a boil, remove the foam, add salt, MSG, sliced carrots, and the oil from the cooked meat, and then add the noodles. Once the noodles are cooked, drain and put in a bowl.

History and Culture

Add an appropriate amount of diced beef, green onions, garlic sprouts, and chili oil.Features: The soup is clear and fresh, the noodles are soft and chewy, and the taste is rich and nutritious.Dried meatFried doughIntroductionFried dough is a traditional food of the Qinghai agricultural and pastoral areas.Fried dough is crispy on the outside and soft on the inside, with a fragrant aroma.

Preparation: To make fried dough, mix flour with vegetable oil, and then roll it into small balls.

Roll the dough into small balls, then steam or bake them until cooked.Beef BonesWash the head thoroughly with water, then soak in water for 4 hours (BloodBlood water, separate), cut the beef and beef bones, and add to a pot of warm water, skim off the foam when about to boil, add seasonings,GingerPeel, add salt to the pot, simmer over low heat for 4 hours until cooked, remove and cool slightly, then cut into small pieces for use.Beef LiverCut into small pieces and cook in another pot, then clarify for use.Wash the carrots and cut into slices, then boil.Chives and coriander, cut and prepare.

Skim the meat broth, pour in the blood water from the beef, after boiling, skim and clarify, add seasoning powder, the seasoning can be adjusted according to the different dietary habits of the north and south, then pour in a small amount of clarified beef broth, boil and skim, then add salt,MSG (Monosodium Glutamate), slices of cooked carrots and skimmed oil andScallion oiland noodles. Cook the noodles, then remove and place in a bowl. Add beef broth, carrots, and a suitable amount of oil, and pour over the noodles to complete.Beef SoupCarrots, skimmed oil, and add according to individual tastes.Features: Clear and delicious meat broth, smooth and chewy noodles, rich in flavor and nutritious, affordable.Smoked Meat

Jiaoer (A type of dumpling)Introduction

Smoked Meat Jiaoer, also known as meat jiaoer, originated in the Ming Dynasty. It is the "Sandwich" of Liangzhou.

It is delicious to eat in all four seasons.MethodChoose freshPork

and traditional smoked juice, along with

Star aniseand other traditionalStewing ingredients, through unique cooking methods, to make smoked meat. The cooked meat is fragrant and not bland, not greasy, not rotten, and has a golden color.Use a sharp knife to cut the steamed bunsinto thin slices, and put the meat slices,beef bellyand other ingredients into a jiaoer, forming a six-layer or eight-layer jiaoer.Steamed Bun JiaoerIntroductionSteamed Bun Jiaoer is a staple food for people in the agricultural and semi-agricultural and pastoral areas of Qinghai.Steamed Bun Jiaoer is crispy on the outside and soft on the inside, with a fragrant aroma.Method

Steamed Bun Jiaoer, the method is to add vegetable oil to the dough, apply red bean, turmeric, saffron, etc. popular food coloring, then roll it into a dough, and shape it into a cylindrical shape similar to a steamed bun, and put it in a steamer. Then bury the steamer in the fire in a stove or fueled by straw.

Introduction

Kun Guo Mo is a staple food for people in agricultural and pastoral areas of Qinghai.It is a type ofdough.Kun Guo Mo is known for its crispy exterior and soft interior, along with its fragrant aroma.

Method

The preparation of Kun Guo Mo involves incorporating vegetable oil into ordinary dough, then coating it with local spices like red bean, turmeric, and star anise, followed by layering and rolling into a dough ball of roughly the same size as a Kun Guo pot. The dough ball is then placed inside the Kun Guo pot and buried in a fire within a hearth or pit fueled by wheat straw.

Large dumplings from LiangzhouMooncake

Introduction

Large Liangzhou mooncakes, except...Layered cakeThe most striking feature of the large mooncakes, besides their size, is their beautifully decorated appearance.On rainy days, children often shout, "Rain, rain, come down, mooncakes...SteamThe wheels of the car are large, the young man eats a bowl of fried dough.Large mooncakes, up to ten or eight kilograms, resemble car wheels.After the 15th of August, the son-in-law and his family go to his mother-in-law's house, bringing with them large mooncakes on the left and Liangzhou wine on the right.

Recipe

First, make a large sheet of dough, then layer by layer, stacking upwards, and the later layer is slightly smaller than the previous one. Every layer should be sprinkled with color (usually red, yellow, green, green is made from dried fragrant beans ground into powder, as well as sesame oil).

Braised lamb

Introduction

The method of braising lamb is very simple. Braised lamb is one of the most characteristic dishes in Wuwei. Braised lamb is characterized by...Green garlicAs the main ingredients, the cooking method is mainly braised.

History and Culture

The history of eating lamb in China is very long.According to historical records, as early as the Tang Dynasty, lamb from the Hexi Corridor was used as a tribute.The livestock industry in Liangzhou is famous throughout the country. In the folk, the reputation of lamb is even higher, and there are many ways to eat it, including steaming, stewing, and stir-frying. Stewing is the most common.Its characteristics are slightly reddish in color, tender and smooth in texture.There was once a saying:"I would rather eat a braised lamb dish than attend three wedding banquets."Lamb is tender, fatty but not greasy, and lean but not tough, making it a delicious and famous dish, often referred to as a delicacy from the Sayan region.Recipe

Main ingredients:

Lamb - 1000g (lean)Auxiliary ingredients: 5g green garlicSeasonings: 50g ginger, 10g scallions, 100g Shaoxing wine,Soy sauce150g, 100g sugar, 5g salt, 3g MSG, 10g cornstarchRecipe: 1. Place the lamb in a pot with water, cook over medium heat until boiling, then remove and wash;2. Chop the green garlic into segments;3. Place the lamb, Shaoxing wine, red soy sauce,salt, scallions, ginger (cut into small pieces) in the pot, add water to cover the meat;

4. Bring to a boil, skim off the foam, add sugar and simmer for about 3 hours;5. When the lamb is tender, remove and cut into 3.5cm cubes, then return to the original broth and simmer over high heat;6. Add MSG, green garlic, and thicken with cornstarch. Cook until it thickens.PotatoRiceSoupIntroductionPotato and rice soup is a famous Han ethnic snack in Gansu Province.

Made withLiangzhou rice

and potatoes (Liangzhou people often call potatoes "sweet potatoes").Recipe

Select Liangzhou rice, wash it thoroughly, put it in

pot, cook over high heat until 80% cooked, then add the cut potatoes, and sprinkle a littleflour, stir vigorously with a wooden spoon, add salt.Heat a little oil, add chopped green onions, then add chopped sourcabbage

and cook.

Locals say, "If you want to eat Liangzhou food, eat potato and rice soup."MilletIntroductionIn Tibetan, it is called "Zhe Sai", which is characterized by its delicious flavor, rich nutrition, and is a food given to the most respected guests.RecipeIngredients:Rice, millet,Sugar, oil.Method: First, cook the rice and millet separately, half a bowl each, then sprinkle with sugar and pour with oil.

When eating, stir and eat.

Bun

Introduction

The "Bun" family, if the Chinese buns come from Shaanxi and Chengdu in Sichuan, then the buns in Gansu originated from Liangzhou.

Wuwei was the first place in Gansu to introduce technology and produce "Bun".Liangzhou "Bun" has various products, including spicy, five-spice, and beef buns.The products use silver lake high-quality rice and high-quality plant oil as raw materials, and use advanced seasoning technology, through special processing to maintain the original flavor, nutrition, delicious and long-lasting (Wuwei)Recipe(1) Processing process: Wash rice → Cook rice → Steam rice → Mix with ingredients → Press into sheets → Cut into slices → Fry → Spray seasoning → Pack(2) Production method: ① Wash, cook, and steam rice: Wash the rice and remove the sand, place it in a pot and cook until half cooked, then drain.② Mix: Add 2%~3% of oil or palm oil and 12%~16% of starch to the cooked rice and mix well.

③ Press and cut: Use a pressing machine to press the mixture into 1~1.5mm thick rice sheets, cut into 3cm x 2cm.

④ Fry and spray seasoning: The oil temperature is about 240℃, fry for 3~6 minutes, then fry until golden brown, drain the oil and spray with seasoning powder, then pack.

Re-emerging FishIntroductionThe "Re-emerging Fish" has a family, if Chinese fish comes from Shaanxi and Sichuan Chengdu, then Liangzhou fish is also.Wuwei is the first place in Gansu to introduce technology and produce "Re-emerging Fish".

Liangzhou "Re-emerging Fish" has spicy, five-spice, and beef fish, etc.

The product uses silver lake high-quality fish, and uses advanced seasoning technology, through special processing to maintain the original flavor, nutrition, delicious and long-lasting (Wuwei)

Recipe(1) Processing process: Wash rice → Cook rice → Steam rice → Mix with ingredients → Press into sheets → Cut into slices → Fry → Spray seasoning → Pack(2) Production method: ① Wash, cook, and steam rice: Wash the rice and remove the sand, place it in a pot and cook until half cooked, then drain.② Mix: Add 2%~3% of oil or palm oil and 12%~16% of starch to the cooked rice and mix well.

③ Press and cut: Use a pressing machine to press the mixture into 1~1.5mm thick rice sheets, cut into 3cm x 2cm.

④ Fry and spray seasoning: The oil temperature is about 240℃, fry for 3~6 minutes, then fry until golden brown, drain the oil and spray with seasoning powder, then pack.

"Re-emerging Fish"Introduction"Re-emerging Fish" are made with fresh, authentic red-tailedcarpfrom the Minqin Red Cliff Lake, cut into short pieces about one inch long, with a rounded shape and a pale yellow color.Tofu,cabbage,

mushrooms,

and potatoes, combined in a diverse and colorful way, like a gathering of fragrant flowers.

Recipe

To make "Re-emerging Fish", first, prepare the original seasoning paste:

Rice and oil fritters are one of the local delicacies of Liangzhou, especially in the hot summer. After drinking, eating rice and oil fritters can both lower body temperature and adjust the taste of food.It is an affordable and flavorful food.

Method

Rice and water from Liangzhou, a local specialty.Yellow riceAnd a small amount ofLentilsAdd to a pot and cook over high heat until thickened, then add a small amount of flour orCornstarchMix into a slurry and add an appropriate amount of iodized salt;Before eating, heat clarified oil, chopped green onions, and chili powder, and it is ready.It is characterized by its salty and yellow color, with a smooth, delicate, and sweet taste.When eating, fry the fritters into small pieces, soak them in lentil rice soup, and add a small amount of white sugar.