Mixed juice is a unique mixed powder soup in Jiuquan. Its soup is mainly mutton soup, and then mixed with pork soup and chicken soup. The soup should be pure and bright, without seasoning residue or minced meat. After the soup is ready, add broad bean vermicelli and pork and mutton slices, which are suitable for both fat and thin. It is delicious and brightly colored. It tastes better with seafood. Of course, its price is higher.

Ordinary gluten

Plain gluten flour and dough are washed repeatedly in clear water after waking up to separate starch from gluten. Then put the gluten into a cage, steam it and slice it. One part of the starch is mixed with the soup to form a clear paste, and the other part is made into noodles, which are cut into small squares and put into the soup. The soup is added with seasonings such as vermicelli, sesame oil, ginger powder and pepper, and the soup pot is heated to keep boiling. Stir-fried dough twists are added when scooping rice, and the dough twists are soaked in the soup, so it is advisable to be soft and elastic. This is completely vegetarian and has no animality. The taste is mainly spicy (ginger is the best), which is people's favorite breakfast.

Meat gluten

Meat gluten is basically the same as vegetarian gluten, except that it is made of chicken soup and sliced meat, and it is also the same as vegetarian gluten.

Paojiaozi

Soak jiaozi Put the cooked jiaozi into the batter pot to increase its flavor. Jiaozi is filled with minced meat and cabbage.

Mutton wrapped in fat.

There are two kinds of sheep fat wrap: plate fat wrap and intestinal fat wrap. The way to wrap fat in sheep is to tear off the oil on the belly surface (called belly oil skin) and keep it as skin, then chop the lean meat, add seasonings such as onion, garlic and ginger, stir to make stuffing, wrap it with oil skin, tie the two ends tightly with hemp skin or cotton thread, obliquely wrap it around several times in the middle, and then put it in a pot for cooking. Refrigerate, slice and serve. Eating mutton is not greasy, and it is more fragrant than ordinary instant-boiled mutton. After cooling, slice it and fry it in a kang pan, which tastes better. The method of wrapping the intestines with fat is: after washing the intestines, chop up the amniotic fluid blood clots, add seasoning and proper amount of fried noodles, stir them into paste, put them in the intestines, tie them tightly at both ends, put them in a pot, and deflate them with a needle when cooking to avoid bursting. After cooling, cut into oblique slices and eat immediately.

sheep giblets soup

(also called sheep's head soup) put the sheep in water to cook and chop; In the original soup, ginger is used as the main seasoning powder. The soup is white and cannot be turbid. Then put the skull of the mutton into the pot, put the chopped mutton into the bowl, pour the soup and warm it. The soup should be hot, the meat should be rotten and tender. If cooked wheat or barley grains are put into the soup, the soup will be stewed with meat with a spoon, and the flavor will be stronger. Sheep's head soup is the favorite breakfast and dinner for local people.

Kangyangchang

This is a snack with western characteristics. Mix fresh sheep blood with a little flour, pour it into sheep intestines, put it in boiling water for a while, take it out and cool it, cut it into oblique slices with a thickness of one centimeter, and bake it in an oil pan. It's better to eat now, while it's hot. Kangyangchang has the function of stopping dysentery and diarrhea.

Lanzhou shou Lamian Noodles

Lamian Noodles, Lanzhou, registered in the Snacks Branch of China Cuisine Society, is officially named "Clear Soup Beef Noodles". As can be seen from this name, Lamian Noodles is characterized by clear soup and beef.

The noodles in Lamian Noodles are all made by hand, but they are not unique. Lamian Noodles is found in many places in China, but the cooking methods are different. The finer the Lamian Noodles, the better. In some technical competitions, the chefs in the ramen noodle restaurant usually compete who can make more noodles for the same noodle. If the dough is fine, it will become a unique skill. No matter how fine it is, the noodles in Lamian Noodles are required to be tough, commonly known as "strong", which requires that the noodles can stand upright in the bowl after being cooked, that is, they can remain upright in the bowl for a while after being fished out and put down with chopsticks, otherwise they are "weak" and the pulled noodles are unqualified.

Lamian Noodles is an unfermented "dead noodle", with small volume and many noodles. A bowl of noodles usually has half a catty of flour. Some potbellied amateurs who eat for the first time eat two bowls at a time like ordinary noodles and don't feel hungry until evening.

Qingyang noodles with minced meat

Qingyang traditional folk diet minced meat noodles, because it is too spicy, keep ringing in the mouth, also known as "whistle noodles." Qingyang minced meat noodles are unique in production, and they taste very interesting and unique. Just like a folk song says, "I have traveled all over eighteen provinces (that one), but it is better than our noodles with minced meat in Qingyang." According to legend, Qingyang noodles with minced meat originated from the marriage custom after Hongwu in Ming Dynasty, with a long history.

Qingyang noodles with minced meat are fine in workmanship, and the production is divided into several processes: mixing noodles, arranging noodles, making soup and cooking noodles. Please see "The dough is made of silver, as common as stolen paper. The dough is inextricably chopped, the lotus is turned in the pot, and the peony is shot in the bowl with a wave of chopsticks. " Noodles made of minced meat are long as thread and thin as silk, long and elastic, thin and continuous, easy to digest and suitable for all ages. Due to different soup materials, it can be divided into minced meat noodles and sour soup noodles. The minced meat noodles are delicious, the sour soup noodles are refreshing and palatable, and the flavor is unique.

Qingyang ricewine

Yellow rice wine is a low-alcohol beverage. Qingyang people have a long history of brewing and drinking yellow wine, which can be traced back to thousands of years ago. Qingyang yellow wine brewed with local specialty wine valley is not only delicious and nutritious, but also has the effects of strengthening yang and stomach, relaxing muscles and tendons, promoting blood circulation and prolonging life. It is really a good product for home travel. Qingyang yellow rice wine is especially famous in Maling Town of Qingcheng County and Quzi Town of Huanxian County.

Tianshui bean jelly

Tianshui bean jelly has many varieties, different flavors, exquisite production and unique seasoning. The bean jelly made of buckwheat is soft and smooth, crystal clear, and bean jelly made of lentils and noodles. Among them, the bean jelly made by raising wheat has complex technology and good flavor. The preparation method of buckwheat jelly is to grind buckwheat into buckwheat seeds, remove clothes, grind buckwheat seeds into powder by hand, soak them in clear water, filter them with thin thread woven by ponytail, put the filtered essence into a pot and cook it with slow fire, then cook it into porridge, and then scoop it into a basin. After cooling, it can be eaten when it gradually softens and hardens. When you eat it, you can cut it into long thin slices, or you can use a special "fishing" to fish it into vermicelli and put it in a bowl. Add chili pepper oil, sesame paste, vinegar, soy sauce, mustard, mashed garlic, refined salt, pepper noodles and other seasonings to taste salty, sour, fragrant, spicy and fresh. Especially in midsummer, a bowl of bean jelly makes you cool and the summer heat disappears. When eating staple food, with bean jelly, it often increases people's appetite and appetite

Fried powder

Fried noodles are bean jelly fried with braised pigs. Bean jelly is a good seasonal product in summer, which can satisfy hunger and thirst, dispel dryness and relieve summer heat. In winter and spring, it is more timely to stir-fry powder with steaming oil. Bean jelly is a delicious food suitable for all seasons. In the past, the fried powder in Zhujia Temple and Chengxian Temple in Shanggou, Lanzhou tasted the best. Boil the stewed lard in a bottom iron pot, then put the square powder cut into mahjong tiles into the pot several times, add sugar, chopped green onion and refined salt, stir-fry until it is golden and hot, and serve in a bowl. According to everyone's taste, mix in Chili oil, sesame sauce, aged vinegar, garlic juice and refined salt and serve.

Pork dirty noodles

Pig dirty noodles are flavored pasta cooked with pig large intestine, which was created by Lanzhou people in Qing Dynasty. Xuanjiaxiang in the Republic of China had the best taste. Because of its exquisite production, soft fragrance and unique flavor, it is very popular. When making pig dirty noodles, fresh pig intestines are selected, washed repeatedly with salt, alkali and vinegar, and then rinsed with clear water until the odor is removed. When eating, the sausage is cooked with the cooked gray soup and cut into small pieces. Take out the noodles and put them in a bowl, pour the soup, add the fat sausage, add the radish slices, and add garlic paste, Chili oil, salt, green onions, mature vinegar and so on. The taste is smooth and the flavor is unique.

Grey beans

Gray bean is a unique food made from hemp peas. The method is to wash the round beans first, put them in an iron pot and cook them until they are half-cooked, then add water to the pot, add edible alkali, red dates and other seasonings, cook them with low fire until they are thin and paste, and add sugar when eating them, which has a unique flavor and is deeply loved by young and old people.

Hundred years chicken

Formerly known as "Pinyuan Chicken", also known as "the first chicken". Later generations Wang Xiye came to Lanzhou in 1985, inherited his ancestral business and changed his name to "Centennial Chicken", which shows that this industry has flourished for a hundred years. Second, this chicken can make people live for a hundred years. Centennial chicken is mainly roast chicken, with golden appearance, crisp skin, tender meat and overflowing aroma.

Tangwang finger food mutton

In Linxia Hui Autonomous Prefecture, Gansu Province, Tang Wangchuan's traditional diet "hand-grabbed mutton" is a national diet introduced to China by the "Salta" semu people in Central Asia and West Asia. Wang Yuyuan, a descendant of "Tangwangzhua", came to Lanzhou to do business in 1978, and formed a catering market featuring hand-grabbed mutton in Xiaoxihu, Qilihe District.

Fermented leather

Sandwiched skin is a good cold food made of flour, which is found all over Gansu, and Lanzhou is the best. First, mix high-quality flour with a little alkali to form dough, and knead it in clear water to separate protein from starch. Pour clear water into starch, add a little edible alkali, make batter, scoop it into a pan and steam it. Cooling and cutting into thin strips to obtain the stuffing skin. Refreshing and delicious, rich in nutrition and excellent in flavor.

Minced meat noodles

Minced meat noodles are another famous traditional pasta in Lanzhou. It is said that it evolved from the "longevity noodles" in the Tang Dynasty, and it has become a good product for old people's birthdays, children's birthdays and other festivals, meaning "long life". Saozi noodles are exquisite in workmanship: first of all, they are made of pork, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings.

Water sludge

Noodle is a kind of noodle with pulp as soup. Widely popular in Lanzhou, Tianshui, Dingxi, Linxia and other places, with Lanzhou being the most elegant. Cement slurry should be made into water surface first. Boil celery, arrowhead cabbage and lotus root vegetables, put them into noodle soup, add pulp koji, put them into a jar, and ferment them in a warm place for three days to make sour and delicious pulp.

Fried powder

Stir-fried powder is dry wind powder fried with halogen lard. Bean jelly is a good seasonal product in summer, which can satisfy hunger and thirst, dispel dryness and relieve summer heat. In winter and spring, it is more timely to stir-fry powder with steaming oil. Bean jelly is a delicious food suitable for all seasons. In the past, the fried powder in Zhujiamiao and Chenghuang Temple in Shanggou, Lanzhou tasted the best.

Gao San Jiang rou

Sauced meat in senior three is a traditional famous food in Lanzhou, which was initiated by Gao on the basis of collecting the essence of traditional sauced meat making skills and carefully studying pickling. It is named after going to the Western Ocean in the third year of high school, and it has a history of nearly 70 years. Sauced meat in senior three is famous for its tender meat, bright color, slightly transparent, neither fat nor greasy, and overflowing fragrance.

Lanzhou dry steamed lily

Production method:

1, cut off the tip of lily, wash the root, and cut it into four big petals and two small petals with a knife. The cutting surface of the knife is neatly placed in the bowl, and the scraps are steamed in the cage at the bottom, then taken out and turned over in the plate. 2, put honey in the pot, add sugar, shrink the juice on low heat, add water to the juice, stir well, and pour it on the lily.

Flavor characteristics:

Bright color, soft and waxy taste, sweet and delicious.

Lanzhou Babao Lily

Production method:

1. Peel pork suet and cut it into strips 5 cm long and 4 mm thick; Wash the red dates, remove the core and cut into cubes; Dice preserved fruit and peach kernel; Yellow osmanthus melts in water. 2. Sharpen the lily, cut it into pieces along the root, and wash it with water; Take 1 bowl, wipe the inner bowl with cooked lard, barcode the pork chops into eight diagrams in the bowl, put eight treasures in the middle of each 1 bowl, then press the lily slices on it, cook them in a cage, take them out and turn them on the plate. 3. Add 600 grams of water to the spoon, add sugar, thicken with wet starch after boiling, pour cinnamon water and mix well, then pour it on the lily.

Flavor characteristics:

Elegant color, sweet and delicious.

Hot and sour dog meat

Composition:

Fresh dog meat ...1500g coriander ... 200g pickle ...100g dried red pepper ... 5, winter bamboo shoots ... 50g Shaoxing wine ... 50g small red pepper ... 15g refined salt ... 5. vinegar/kloc.

Production method:

1. Boned dog meat, soaked in warm water, scraped clean, blanched in a cold water pot, fished out, washed twice with clear water, put in a casserole, add 25g of chopped green onion, ginger, cinnamon, dried pepper and Shaoxing wine and clear water, cook until it is 50% rotten, and cut into strips 5 cm long and 2 cm wide. Chop pickles, winter bamboo shoots and small red pepper, cut green garlic into sections and wash coriander.

2. Put the wok on a big fire, add 50g of cooked oil, when it is 80% hot, add dog meat to saute, cook Shao wine, add soy sauce, refined salt and original soup, bring to a boil, pour into a casserole, simmer with low fire until crisp, drain the juice and plate.

3. Add cooked lard to the wok and heat it to 80%. Stir-fry the winter bamboo shoots, pickles and red peppers a few times, pour the original soup of dog meat to boil, add monosodium glutamate and green garlic, thicken it with warm starch, pour sesame oil and vinegar, pour it on the dog meat, and put coriander around.

note:

1, it is best to choose a fat, healthy and disease-free dog.

2, dog meat has a dry smell, just washed away with warm water after slaughter.

3, simmer on a small fire, don't add soup halfway, the time is about 2 hours.

4. Manufacture and washing of kimchi: wash and air dry the water tank, put 2,500g warm water, add refined salt150g, pepper 25g, star anise 5g, white wine100g, white sugar 50g and yellow vinegar 50g, then wash and air dry the vegetables to be soaked, and put them in the tank for sealed soaking for one or two days, thus obtaining kimchi.

Flavor characteristics:

1, dogs are also called yellow ears and ground sheep. It has the earliest history among all domestic animals, appearing thousands of years ago. Its ancestor is a wolf, and its domestication is a pioneering work in human history. There is a folk proverb in China that "birds in the sky are not as fragrant as quails, and animals on the ground are not as fragrant as dog meat." Also known as "fragrant meat". There is also a folk proverb that "dog meat rolls three times, and the fairy cannot stand steadily." Hunan people like to eat dog meat, cooking methods are varied, and they entertain guests at banquets, becoming famous dishes with Hunan flavor, such as hot and sour dog meat, braised dog meat and braised whole dog.

2. Dog meat is rich in nutrition, containing a lot of nutrients such as protein, fat, vitamins and minerals. "Compendium of Materia Medica" says, "Dog meat can level the five internal organs, lighten the body, replenish qi, tonify the kidney, nourish the stomach, strengthen the waist and knees, strengthen tendons, make up five strains and seven injuries, and replenish blood vessels".

This dish is full of flavor, tender and rotten meat, thick sauce, spicy and sour.