Croak, is a special food in Tianshui. Whether it is the cold winds of the winter, or the blazing sun of the summer, there is always the purple croak in the stalls for sale, diners constantly, the business is exceptionally hot.

Tianshui quack a variety of raw materials to distinguish between buckwheat quack, ice beans quack, pea quack and flour quack, etc. The most popular is buckwheat quack, ice beans quack, pea quack and flour quack. One of the most popular is buckwheat croak. Production method is the first Longnan buckwheat flour into buckwheat Zhenzi, into the water soak, processing, take its starch, and then starch and water into the pot, with a small fire cooking until the pot to form a thick layer of croak, can be taken out of the pot into the lid, after the return of the sex, can be eaten or marketed.

Tianshui croak eating method is also relatively unique, the first croak torn into small slices, and then with chili oil, sesame paste, mustard, soy sauce, salt, vinegar, garlic and other seasonings can be. If the Northwest people like to eat hot and sour, then Tianshui croak is a typical spicy snack. If the first eaters, the face of a bowl full of red croak, will be staggering, sweating. The local people especially like to croak for breakfast, some men almost "can not day without this gentleman.

Tianshui croak has a long history, according to legend, in the late Western Han Dynasty Kui clamor cut Tianshui, croak is the imperial food in the palace. Kui clamor's mother, Queen Dowager Plastic Ning, a special addiction to croak, every three days will have a food. To the Eastern Han Dynasty, Kui hu defeated Liu Xiu, defected to the West Shu Gongsun Shu, the imperial chef fled the palace, living in Tianshui, Tianshui City, rented up a store, specializing in the operation of the croak. Tianshui croak has been passed down in this way.

2, Tianshui pulp surface

Pulp surface is a kind of noodles made of pulp as soup, plus green onion, cilantro and so on. People in Tianshui city and countryside like to eat it very much.

Slurry water has the effect of clearing heat and curing diseases, and can be used as a drink alone. In the hot summer, drink a bowl of water, will make people feel cool and refreshing, and can relieve fatigue, restore energy. Often eat pulp water can also cure some diseases, patients with high blood pressure often eat some celery pulp water, can play a role in reducing and stabilizing blood pressure. On the gastrointestinal and urinary system of certain diseases also have certain curative effect. Some hospitals use water with drugs to treat burns, can greatly reduce the patient's pain, achieved remarkable results.

Slurry water production is very simple, generally choose tender endive, alfalfa, caper and other wild vegetables or celery, lotus cabbage, cabbage leaves as raw materials, cut into thin strips, boiled plus fermentation cited, held in a porcelain jar covered, three days after the slurry water. The slurry water below the boil, and then with other ingredients, that is, into the slurry surface.

3, Tianshui stuffed skin

Stuffed skin is Tianshui City, a famous local flavor snacks, Tianshui counties and districts in every street and alley are selling stuffed skin of the small hall, stalls, and carts, strings of households selling. This cool food, in the summer and fall hot weather, the most popular, eaters are very common.

Stuffed skin is made of flour. The practice is to make the flour into a hard dough with cool water and then knead it in clear water, which separates the protein and starch in the flour. After the starch precipitation, pour off the water, add and put the soda ash, adjusted into a batter, scooped into the flat bottom plate steamed in a cage, cut into thin slices, with the bowl with. A bowl of yellow transparent stuffed skin, plus oil splash chili, salt, soy sauce, garlic, mustard, vinegar, sesame sauce and other seasonings, plus a handful of greens, with colorful flavor, oil, thick juice, cool mouthfuls, fragrant relief of the characteristics of the summer heat. Stuffed skin eating method is diverse, both as a staple food, but also as a dish, can be cool or hot, all seasons, popular with the public.

4, Tianshui cold noodles

Tianshui cold noodles of many varieties, different flavors, production of sophisticated, unique ingredients. Cold noodles made of buckwheat soft and smooth, with peas made of cold noodles crystal clear, as well as lentils, noodles and other cold noodles. One of the buckwheat made of cold noodles complex process, the flavor is excellent. Buckwheat cold noodles is the first buckwheat milled buckwheat into buckwheat, buckwheat, after removing the clothes, buckwheat into powder by hand, put in the water to soak, and then filtered with a fine basket woven with horsetail, filtered out of the essence of the part of the pot into the pot with a warm fire boiled, boiled into a thin porridge-like scooped into the pot. When it cools down and becomes soft and hard, it can be eaten. When consumed, can be cut into long thin slices, can also be used for special "fishing" fishing long vermicelli, into the bowl, seasoned with oil splash chili, sesame paste, vinegar, soy sauce, mustard, garlic, salt, pepper and other condiments, eat often make people appetite, appetite.

5, Tianshui meat burger

Tianshui meat burger is a fast food with soft bun with soft meat. Soft buns choose refined flour, fermented into a starting surface with a unique handmade steam baked into both soft and soft. The meat is a large marinated meat, and rib meat is the best. The meat is cut into slices and sandwiched into the bun, infused with a little brine, soft and tasty, fat but not greasy, flavorful and mellow, suitable for both young and old. The meat loaf is made from a variety of ingredients, and the soup is aged and the secret recipe is never leaked. Pork buns are also called rolled meat in Gangu.

6, Tianshui sweet spirits

This is a deliciously sweet, sweet wine sweet food. High-quality icing-sugar-colored white wheat in the stone mill after pounding the skin, and then bumped clean, panned, boiled, dried, placed in a large colander to dissipate heat, according to the season to master a certain temperature. After fermentation for one day and two nights (about 36 hours) with the famous Hubei and Shaanxi liquor quotes, it is ready for consumption. Fermentation process to the tune-based, the key is to master the temperature, fermentation

Spirits in all seasons on a wooden bed snuggled with wheatgrass, covered with quilts, the fermentation of the reaction generated by the sweet grains of alcohol, which can be called rare, not only the flavor of the special beauty, but also very high nutritional value.

7, halal broken noodles

Halal broken noodles and other noodle practices are generally the same. The difference is that after rolling out the noodles, not immediately cut, to dry into a soft dry and then cut into diamond shapes. Noodles should be rolled out and thin and even, cut and thin and even, cut into small pieces of diamond-shaped about 1 cm long, shaped like a bird's tongue, yards in the plate. Some people do not call it broken noodles, but figuratively called "bird (Tianshui people read bird for qiao) tongue".

The bashfulness of the halal broken noodles is very delicate, first put the fried diced half-raw mutton into the rice water, cooked slowly over a moderate fire, such as cooking out the flavor, and then with the diced, granular and thin strips of seaweed, squash, egg cakes and shrimp, etc., braised and boiled into a richly scented bashfulness. When eaten, in the boiled broken noodles poured on the shame, put a pinch of scented rice, seasoned with vinegar, salt, oil spices, monosodium glutamate, etc., the aroma through the nose, people's appetite greatly increased. Eat halal broken noodles, because the noodles cut very small, small, with the shape of the vegetables to fine for the best, so more than chopsticks, but with a spoon.

8, Tianshui shortbread

Shortbread, the fermented dough into inch-wide noodles, coated with oil, white flour, turmeric batter, rolled and rolled cake, the surface and then coated with batter and sugar into the pot, the pot on the top and bottom of the fire ring baking. It is golden in color, distinctive layers, crispy but not broken, oily but not greasy, crispy and tasty.

9, Tianshui brine noodles

First of all, with oolong, celery, fungus, yellow flowers, dried tofu, meat, meatballs, plywood meat cut into blocks, strips, slices, do not bring soup fried into the bashfulness, poured with a thick paste-like gravy. Then use wheat flour to pull noodles, noodle width of 2 cm or more, cooked noodles, fishing people in a large bowl, pouring the shame, seasoned with oil splash of hot pepper, vinegar, salt and other condiments into meat brine noodles. If you don't put meat in the meat, it will be vegetarian noodles. Characterized by a wide noodle, a big shame, a big bowl, a thick shame, and the noodles are tightly stuck together, delicious flavor, fully reflecting the rough and bold character of the Northwest people.

10, Tianshui hemp food

Wheat flour and into a soft dough, each pinch a small point, with a thumb rubbing the piece rolled into a small conch-like, cooked in boiling water, fished into a bowl, poured with bashfulness, seasoning can be eaten. Characterized by taste, smooth, easy to digest. Can also be made into fried hemp food, braised hemp food.

11, Tianshui deep-fried noodle cake and churned dough

It is made of corn and other grains. Boil water first, then sprinkle corn or other grains into the boiling water, stirring while sprinkling, simmering with warm fire, and then make deep-fried noodle cake into deep-fried rice, and eat it with Tianshui flavored vegetables, which is fragrant and delicious.

If you put deep-fried noodle cake in a bowl, mix it with spicy oil, salt and other condiments, then put deep-fried noodle cake rice in the bowl, make it into small pieces with chopsticks, and soak it into the taste, this kind of eating method is also called Tianshui stirring dough. There are various kinds of bashfulness in clear soup, and the common ones are slurry, vegetarian and meat dishes, etc., which are home-made meals for Tianshui cities and villages to adjust their diet.

12, Tianshui dry noodles

Hand rolled noodles or pulled noodles in boiling water and fish out, a little bit after drying for a while, drop some cooked vegetable oil and stir, to the color of yellowish bright, into the bowl, plus the dried meat bashful, sprinkled with greens, seasoned with vinegar, salt, chili, garlic and other condiments that are ready.

13, Tianshui eight treasures rice

Glutinous rice in boiling water into half-cooked and then fish out, mixed into the sugar and even. In the bowl carefully covered with a layer of raisins, green cherries, red cherries, green and red silk, jujubes, lotus seeds, peanuts, walnut kernels, orange petals, etc., and then and even half-cooked glutinous rice into a bowl, on the cage steamed. After steaming, the rice in the bowl is inverted into a plate and poured with sugar sauce, and the cherries, jujubes and lotus seeds at the bottom of the bowl are exposed on the surface, which is colorful, soft and delicious.

14, Tianshui Ridge

With fresh pork, cut into small pieces, and flour, egg white and mix well, and then fried in vegetable oil. Fry cooked and fried dry after fishing, with fungus, yucca slices, red and green peppers, etc., pouring a good thickening sauce into the hook. Generally, there are two kinds of popular hot and sour tenderloin and sweet and sour tenderloin. Characterized by a bright color, translucent, eat crispy and fresh, oily but not greasy.

15, Tianshui chowder

Stir the egg white and egg yolk, spread into a pancake. Take fresh pork minced, put salt, flour, pepper and mix well, add in the middle of the two layers of thin omelette flattened, steamed in a cage, cut into strips, will be made into plywood meat. Plywood meat as the main, with ringing skin strips, balls, poured with chicken soup, sprinkled with green onions, cilantro, fungus, etc., into the soup pot, the amount of soup, meat and vegetable with, drink and eat, not greasy, delicious flavor.

16, Shifo hanging noodles

Hanging noodles is a convenient, affordable, tasty fast food created by the working people in the practice of long-term life. Hanging noodles in China has a long history of production, the Yuan Dynasty, that is, there are hanging noodles came out. Tianshui hanging noodles to three Yang Chuan Shifo Township Huangjiazhuang, in the stone village, West Stone Village produced by the most superior. Because of its full of oil, golden color, is known as "golden yellow a product.

All the flour used in Shifo Hanging Noodles is made from locally produced winter wheat, which is milled by the producers themselves. The production of hanging noodles has to go through a dozen processes, such as mixing, kneading, kneading on the case, cutting, rolling, winding, on the water tank, under the box, the second rubbing, the whole strip, on the shelf, under the shelf, cutting, loading, etc. The shape of Shifo hanging noodles is delicate and even. The exquisite and even shape of Shifo's hanging noodles, bright yellow and beautiful, pure taste and high quality, are not only loved by the local people in Tianshui and become a good gift for friends and relatives, but also exported to Lanzhou, Xining, Xinjiang and other places, which are welcomed by the majority of consumers.

17, Gangu crispy circles

Enough fine white flour, sesame oil with spices and other fine craftsmanship, and with the appropriate fire in the upper and lower have a charcoal fire a kind of griddle pan called griddle and roasted into. It has a golden color, crispy and delicious, oily and not greasy characteristics, but also has the strengths of the storage resistance, even in the hot summer, stored for more than a month is only dry and not rancid, and often be people piggybacking to friends and relatives inside and outside the province. It is rumored that crispy circle is the Manchu Qing Dynasty by the Chengguan Jiangjiazhuang a chef surnamed Li created.

18, Tianshui rice Huang

Rice Huang, also known as sweet bun. Ground rice with rice into noodles, moderate fermentation, steamed in a cage, the block such as honeycomb, color like yellow wax, sweet and delicious, soft and crispy just right, rich in nutrients, young and old favorite. To cornmeal or buckwheat flour with the method of making sweet buns, called "hair cake", unique flavor, taste no less than the rice yellow.

19, Zhangchuan lamb

Zhangchuan lamb is mainly produced in the Guanshan forest area, meat tender and pure flavor, color and luster bright, especially the small-tailed cold sheep for the most. Lamb as the main raw material of hand-held mutton, stewed mutton, mutton steamed bun is a delicious Longshan.

20, Tianshui pot helmet

pot helmet, is a unique pasta, the shape of the round, the main raw material for wheat flour. There are two kinds of dry noodle helmet and egg helmet. The dry noodle helmet is made directly from flour; the egg helmet is made from eggs and flour. Helmet both thick and large, tender, delicate taste, easy to carry, is out of the travel, gifts to friends of the best products. Tianshui pot helmet to Zhangchuan County's most famous.

21, Tianshui burnt

The production method and ingredients of burnt is similar to the production of crispy buns. Fire burning ingredients have bitter melon powder, baking only with the lower fire circle, the finished bun color white, layer more, crispy. The bun is decorated with red plum blossom patterns, giving people a sense of beauty in the fragrance.

22, Tianshui back to the bun

Also known as baked buns, locally known as "pot". White flour with honey, eggs, sugar, oil, kneading and fermentation to master the fire into the pot baking. It is golden in color, like a budding flower, crisp and crunchy but not broken, sweet and fragrant.

23, Qin'an hemp rot bun

The filling is made of ground hemp seeds, mixed with five-spice powder, salt, scallions and other condiments and add lard as appropriate, and the fermented dough is rolled into a pancake to make the wrapper. The finished bun is white and fluffy with a unique flavor.

24, Tianshui Chili Noodles

Also known as kongzi noodles. Knead the dough with the bar, millet flour into a noodle wave, rolled into a slice, cut into straw-thin strips, boiled in water, soft and moderate, not sticky, not paste, seasoned with oil splash of chili, vinegar, ginger powder, coriander, etc., a unique flavor.

25, Qin'an belly soup

Belly soup is a unique snack Qin'an. Selection of pork belly, cleaned and boiled in water, cooled and cut into very fine silk, starch with chili pepper, pepper, vinegar and other condiments into soup, fire burning. Finished soup color yellow bright, belly silk floating, eat up sour and tasty, spicy in which, aftertaste.

To eat authentic go to Tianshui people's homes, Tianshui people are very hospitable!