Lanzhou Beef Noodles
Beef noodles, also known as beef ramen. Lanzhou clear soup beef noodles, Lanzhou is a long history, affordable, unique local flavor snacks. Beef noodles first began in the Qing Dynasty in the reign of Guangxu, the Department of Hui old man Ma Baozi first beef noodles not only has a soft beef rotten, radish white, spicy oil red, cilantro green, noodles, flexible, smooth and crisp, soup, the taste harmony, the aroma, tantalizing and so on, and more types of noodles, there are as wide as two fingers of the "big wide", two fingers wide, "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide", "two wide". "two wide", shaped like grass leaves "leek leaves", as thin as silk threads "a nest of silk", a three-pronged strip "buckwheat prongs "and so on, visitors can choose their own hobbies.
Lanzhou Beef Noodle has a history of one hundred and twenty years, and it has won the praise of customers at home and even all over the world with its unique flavor of "clear soup mirror, rotten meat and fine noodles" and the pleasing colors of "a clear white, three red and four green", and was named as one of the top three Chinese noodles by the Chinese Cuisine Association. China Cuisine Association as one of the three major Chinese fast food, and become the authentic "China's first noodles".
Lanzhou Beef Noodle is a traditional Chinese food, which has the characteristics of "one clean, three red and four green", and the color and flavor is beautiful, and it is famous all over the country. But domestic beef noodles and its comparison, both color, shape, taste are very different, the main reason is that the difference between the soil and water around the beef noodles caused by a variety of main and auxiliary ingredients in the composition of the great changes, therefore, most of the domestic consumers are very difficult to eat the real "Lanzhou beef noodles". The main success of Lanzhou beef noodles technology soup only in Lanzhou to achieve the original flavor
Lanzhou beef noodles, light, refreshing, affordable, inexpensive. And stretching up the flavor of all kinds of things, so that no matter the south, north or foreign friends, all feel marvelous, unbelievable! We regard it as a modeling show of noodle art, it is not too much.
Yiwan just holds a noodle, which is not only smooth and refreshing, delicious, but also very chic in appearance. Local people describe it as a red, two green, three white,, four yellow, five clear, that is: chili oil red, soup floated on the bright green cilantro and garlic, a few pieces of white radish mingled in the red and green appear pure white, noodles bright through the yellow, beef broth, although the Department of more than a dozen kinds of seasoning system, but it is as clear as white water. Therefore, the reputation of Ma Baozi beef noodles has continued to this day.
Sanbutai
Lanzhou has a long history of drinking tea, and one of the most famous is the Sanbutai. Made of the best spring tea, cinnamon, jujubes, apricots, rock sugar, etc., Sanbutai is a must for Lanzhou people to go to the theater, to chat after meals, and to get rid of fatigue after drinking. Brewed in a unique covered bowl, the first time is the tea fragrance, the second time is the sugar sweet, the third time is the sweet flavor of cinnamon, a bowl of tea bubble 5, 6 hours is very normal. Usually, we sit together after dinner to sip tea and chat, and have a good time.
Lamb steamed bun
Lanzhou and Xi'an lamb steamed bun is very different. First of all, the bun, Xi'an is a dead noodle (no fermentation of noodles) cake, while Lanzhou is a kind of local flour cake, which uses a special fermentation process, to maintain the original flavor of the flour, any condiments do not put when it is very tasty, put into the turmeric (a kind of food coloring) and bitter beans (a kind of grass with a mildly bitter taste of drying and grinding to use) is even better, if the middle of the sandwich on the soy sauce meat, pouring a little broth taste even better. The practice is also different, Xi'an steamed buns need to be broken and then back to the pot to do a good job, while Lanzhou steamed buns just do a good job of soup for you to put the meat, and then stuffed with a big cake, and then you're on your own, you can plate up your legs, or a head of the cake will be put into the soup, or a mouthful of soup and a mouthful of cake.
Grey pea seeds
Grey pea seeds are a unique food made from hemp-colored peas. The method is to wash the round beans, in the iron pot boiled until half-cooked, then add water into the pot, set cooking soda, red dates and other seasonings, low-fire cooking into a thin paste, add sugar to eat, distinctive flavor, popular with young and old. Lanzhou DuWeiCheng master inherited gray beans famous horse have created gray beans production techniques, the production of gray beans soup unique flavor, in 1989 by Gansu Province Department of Commerce awarded DuWeiCheng to "King of Gray Beans in Jincheng" title. DuWeiCheng gray bean soup bean sheep soup paste, date sweet flavor, rich in nutrients, inexpensive, famous JinCheng, summer cold drink can dispel summer, winter hot food can be nourishing. Foreign tourists to the north side of Zhangye Road, Lanzhou City, the first workers' club "Du Weicheng gray bean soup" store to taste.
Slurry water
People who have never been to Lanzhou do not know what is called "slurry water, slurry water is also used in the principle of fermentation, every day to cook the noodle broth in the height of summer will become sour, Lanzhou people will use an altar will be left every day to store noodle broth, add celery leaves, fermentation for a day, the next day can be eaten, eat before adding onion, ginger and garlic stir-frying pot, stir-fry and add slurry water, add onion, ginger and garlic stir-frying pot, stir-fry and add slurry water. Before serving, add onion, ginger and garlic to stir the pot, then add the water and boil it. The water is a good way to clear the heat and relieve the heat in summer. There are also many young people with raw slurry water to drink, the same role in removing heat.
Noodles
Noodles are a very popular snack that can be eaten at home and on the streets of Lanzhou. The key to noodles is kneading, with a little hot water, the more evenly kneaded, the better (it's a labor of love), plus if you use a year-old wheat from the northwest with long sunshine, it will be particularly strong, of course, the stronger the noodles, with stewed potatoes, bean sprouts and other vegetables and a little lean meat, the more the noodles are the best.
Stir-fried noodles
Stir-fried noodles are very versatile in Lanzhou, with slices of noodles being used for stir-frying, as well as beef noodles being used for stir-frying, and of course they are quite flavorful any way you stir-fry them. Special attention should be paid to the fact that it is very large in quantity, and the eater should have a good appetite for it.
Spicy hot
Spicy hot is indeed from Sichuan, and the name of the copyright should belong to its hometown, only ten years ago to Lanzhou after the local customs, the development of another model. I heard that Sichuan spicy hot is the need for many guys, such as the middle of the hole for putting pots of small table, etc., and Lanzhou spicy hot as long as there is a big point of the aluminum pot can be hot a hot. The hot material is even more different, Lanzhou spicy hot the most characteristic such as wide noodles, potatoes and so on, wide noodles is made of Lanzhou local starch such as belt as wide as the noodles, and potatoes are also Gansu local specialties, in the Loess Plateau because of the lack of water and other crops are difficult to grow, but potatoes are large and quality is good. The wide noodles become translucent when cooked, glistening with chili and butter, and are particularly chewy, a good exercise for the chewing muscles during meals, as evidenced by the fact that people often burn their tongues and catch fire from eating them. Potatoes cut into slices and boiled a little longer can be very noodly, and likewise eaten like a cloud.
Oil fried noodles
Oil fried noodles for the use of brine lard fried cold noodles. Cold noodles for the summer seasonal good, can fill the hunger and thirst, to dry summer. In winter and spring, the oil fried noodles steaming, it is more suitable for the time. It is a delicious food for all seasons.
In the past, Lanzhou on the ditch Zhu Jia Miao, Chenghuang Temple, the oil fried powder flavor is the most beautiful. First in a flat iron pot to boil brine lard, and then cut into mahjong tiles big square powder into the pot, plus sugar color, green onions, salt, stir fry, until golden hot, you can bowl ready to eat. According to the taste of each person, seasoned with chili oil, sesame sauce, vinegar, garlic sauce, refined salt, can be eaten.
Hot Crystal Cake
It is also worth mentioning the rice cakes here. Unlike the long, strip-shaped rice cakes made from glutinous rice ground into flour in the south, the rice cake here is a rectangular block made directly from glutinous rice and topped with a layer of honey. Eating it with a fork is a strange experience.
Stuffed skin
Stuffed skin: dark yellow is ko-tan stuffed skin, light yellow is washed stuffed skin, and white is ox-tendon noodles.
Daolao Noodles
The noodles are made of oolong, celery, fungus, yellow flowers, dried tofu, large meat, meatballs, and plywood meat cut in large chunks or slices, stir-fried with no broth to make a bashful sauce, and then topped with a thick, paste-like gravy. Then use wheat flour to pull noodles, noodles more than two centimeters wide, cooked noodles, fishing into a large bowl, pouring the shame, seasoned with oil splash of hot pepper, vinegar, salt and other condiments into the meat brine noodles. If you don't put meat in the meat, it is vegetarian noodles. Characterized by wide noodles, big waist, big bowl, thick shame, and noodles stick together, delicious flavor, fully reflecting the rough and bold character of the Northwest people.
Hand grasping
Tangwangchuan in Gansu Province, Linxia Hui Autonomous Prefecture in the territory of the traditional diet "Pinghuo hand grasping mutton" is Central Asia, West Asia's "Sartar" Semyon people to the East when the introduction of China and the development of a national diet. Wang Yuyuan, the heir of "Tang Wang Hand Grabbing", came to Lanzhou in 1978 to operate, and formed a hand-grabbed mutton as the main feature of the food and beverage market in the area of Xiaoxihu, Qilihe District. Its hand grasping mutton selection of meat quality, no stink and fat and thin capricorn sheep, the day of slaughter day cooking, seasoning, with the right mix, the right fire, the finished product taste mellow and delicious, fat and not greasy.
Haggis
Haggis is a mixture of sheep's heart, liver, lungs, stomach, intestines and other raw materials braised. The production of haggis is also concerned with "three ingredients", "three soups" and "three flavors".
"Haggis three materials" and sub-materials and side materials, the authentic whole of the main ingredients of haggis (also known as the three red) is the heart, liver, lungs, pot when cut into pieces or thin slices; three side materials (also known as the three white) is intestines (raw oil), belly (raw flavor), head and hooves meat (frame bowl of the number of), pot when to cut into thin and long strips. A bowl of haggis, see is the main side of the ingredients are not complete.
"Haggis three soup" has the following saying. Qingcheng people, living at home, buy a pair of sheep's organs, cook a good pot, even soup with water to eat up hot, this is called eating "soup haggis", the flavor is reflected in the fresh and light. Fear of haggis has a dirty odor of the family is first washed haggis pot blanch, throw away the soup, and then steamed and cut up the haggis, re-entering the pot to add water to put the seasoning to cook a little bit, sheng to the bowl, which is called to eat "broth haggis". Because it is steamed, the taste did not enter the soup, the taste of the eater from the chewing of minced meat in the slow swallow. At street stalls, train stations and intersection stalls, new minced pork is constantly added to a big pot, and a pot of soup is boiled over a mild fire for several years, even if the operator of the soup has been selling it for several years. The soup is thick like oil, and the color of the soup is as strong as sauce, and passers-by buy a bowl of it to eat, which is called eating "minced pork in old soup. The soup is so soft and crispy, and so tasty, that it's hard to find a way to add more soup to the soup.
"Haggis three flavors" is simple to say, where the Qingcheng specializing in haggis on the table have this meal three flavors, that is, a plate of spring green coriander ender, a plate of red bright eyes of the chili pepper and a plate of white crystal salt. This is to eat haggis can not be missing three flavors of seasoning. Eaters sit down, or love the fragrance of the crisp, or like spicy hot hemp, or good salty taste. In short, according to their own tastes to mix their own bowl of soup.
Sweet grains
Ching Ming, is the Lanzhou people generally make sweet grains of the season, sweet grains is a traditional snack in Lanzhou, also known as wine grains. There are two varieties, one is made of oat, the second is made of barley, barley is a unique raw material of the Tibetan plateau. The two practices are generally the same, the production of oat or barley first picked thin chisel, and then oat into the pocket or in the preparation of the dustpan and then three rubbing, to remove the floating skin, barley should be pounded net fine skin, and then put into the pot to cook eight mature fish out and put on the case to dry to the share of how many proportions of the quartz mixing, into the ceramic pots, placed in a hot kangtou or stove on the cover of the strict fermentation, to be two or three days when you smell the aroma of wine will be made. This thing to eat and fragrant and different, and mellow wine juice, so the name of sweet grains.
Cold noodles
Cold noodles give me the impression that a wide range of flat pick, one side of the colorful seasonings, with a tall bowl holding at least seven or eight, the other side of the golden noodles, of course, is pulled out of the same as the beef noodles, only to be fished out of the cool water over a little bit of a bit of mixing a little bit of oil.
The biggest feature of Lanzhou cold noodles is its thickened veggie soup, which has all kinds of seasonal greens, plus the application of mustard and other cool seasonings, especially to arouse the appetite of summer anorexia, of course, the taste will certainly satisfy you, due to the use of the plate to eat, seasonings and soup more, eating can be the first to drink, it can be prevented from spilling out. In fact, cold noodles can also be eaten in winter, when the vegetarian soup will become hot.
I hope you have a great time in Lanzhou and enjoy your meal.