Women soldiers, women soldiers is one of the favorite snacks of northwest people. Although it is customarily called "Shaanxi snacks", the dumpling wrappers in Lanzhou, Gansu Province are unique among the dumpling wrappers in northwest China because of their unique production technology and flavor. Stuffed skin is a unique pasta, which can be used as a staple food or a snack. Cool and delicious, appetizing and relieving summer heat. The method is simple: first, knead high-quality flour with water into hard dough, then rinse it repeatedly with clear water to separate protein from starch, and the separated protein is commonly known as "gluten", then steam it and cut it into thin slices for later use. Dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes. When eating, just cut the stuffed skin into strips, add gluten, add proper amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil and mix well. A plate of spicy and delicious stuffed skin is ready. Look at the glittering and translucent jade-like Huang Liang, with bright and attractive green, yellow, red and white colors. The entrance is delicate and smooth, hot and sour and flexible, delicious, and it is a popular cold noodle. Excellent flavor snacks. Slurry can also be used as a summer drink, which can clear the intestines and promote diuresis and help digestion.

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Niangzi is a food refined from high-quality flour, crystal clear and Huang Liang, transparent as jade. Cut it into chopsticks or mahjong pieces, and add seasonings such as vinegar sauce, garlic paste, Chili oil, mustard, salt and shredded carrots as needed. Enjoy flexible and delicious, hot and sour and cool. When making, high-quality flour is added with water, and a small amount of Peng ash (a kind of green edible alkali) water is added to form dough, and then it is kneaded in clear water for many times to separate protein and starch in the flour. The separated protein is put into a flat-bottomed container and steamed in a pot, commonly known as gluten; After the starch in the free water settles on the bottom of the container, pour out the clear water on it, then add purified water and appropriate amount of lamp water to make it into a thin paste, then scoop it into Taiping chassis, steam it in a pot, cut it into square slices and eat it in a bowl. This kind of cold noodle food is very popular with people, and people who eat it are very common. Especially in hot summer and autumn, it is favored by locals and tourists. In Liangzhou urban and rural areas, there are Liangzhou Sepi in every market.

In addition to the above, Liangzhou also has high-load stuffing skin, buckwheat flour stuffing skin, beef tendon stuffing skin and so on. , fine production, good taste. High-load stuffed leather, whose manufacturer once sold it in the street. Named for its high load. The manufacturing method is different from that of ordinary padded leather. First, no edible alkali is added when steaming. Second, gluten is not extracted. Third, make it into a thin paste, scoop it directly into a flat-bottomed dish and steam it in a pot. Also known as chafing dish stuffing. Its food is white and soft, and the seasonings used are more refined and comprehensive. Add shredded cucumber or shredded bean sprouts or shredded carrot when eating, which is also a famous brand with Liangzhou flavor. The buckwheat noodle stuffing and beef tendon stuffing are made more finely and have different tastes. .