1, Lanzhou broth beef noodles
Lanzhou beef noodles with clear soup, commonly known as "beef Lamian Noodles", is the most famous flavor snack in Lanzhou, and it is also the most distinctive popular economic snack, and is praised by local people as the McDonald's of Lanzhou. Lanzhou beef noodles was founded in Guangxu period, initiated by Ma Baozi, an old Hui man. Beef noodles are famous for rotten meat, fresh soup and fine noodles at home and abroad. Lanzhou beef noodles have five characteristics: clear soup, white radish, red pepper and pepper oil, green coriander and Huang Wu noodles. Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves and other types according to their thickness. Noodles are pulled by hand on the spot, and a bowl of noodles can be made in less than two minutes. Then pour beef noodle soup and white radish slices, add red pepper oil, green garlic sprouts and coriander, which is amazing.
2. Mutton bread pieces in soup
Mutton steamed bread is thick, mellow, thick in broth, smooth in tendons and rich in flavor, and has the function of warming the stomach. Its cooking technology is very strict, and cook the meat's craftsmanship is also very particular. The "Tuotuo Steamed Bread" cooked with meat is crisp and sweet, and it won't come loose in the soup. Before eating, you must break the "Tuotuo Steamed Bread" into small pieces. The smaller the steamed bread, the better. This is to facilitate the five flavors into steamed bread. And then cooked by the chef. When cooking steamed buns, it is important to order soup with steamed buns, use proper seasoning, cook with strong fire and put the bowl in time, so as to meet the requirements of the original soup entering steamed buns and the steamed buns smelling fragrant. Mutton paomo not only pays attention to cooking, but also pays attention to "eating". There are three ways to eat: dry soaking, steamed steamed bread, soup completely infiltrated into steamed bread, and there is no soup, steamed bread or meat in the bowl after eating; Mouth soup requires cooking, and there is only one mouthful of soup left in the bowl after eating; Water besieged the city.
3. Longxi bacon
Longxi bacon is a famous local specialty in Gansu Province, and it is a geographical indication protection product. The curing of Longxi bacon began in the Qianlong period of Qing Dynasty. Its raw material is Potentilla anserina pig in Minxian mountain area of Lv Jing. Pigs are small, no more than 100 kg, with thin legs, thin skin and tight muscles. Because of grazing in the wild, there is more exercise, high proportion of lean meat and delicious taste. Walking on Longxi Street, bacon stalls can be seen everywhere. The whole piece of cooked bacon pigskin was put on a wooden box, and the skin was golden and shiny. The customer-facing side is cut bacon. Needless to say, just looking at the cut bacon will make your mouth water ... cut it with a knife and it will look transparent. It is really lean meat that is ruddy and thin but not firewood; Fat is as bright as jade, fat but not greasy. It seems to be a tradition that every boss who sells meat will cut a piece with a knife for the guests to taste. The most typical way to eat Longxi bacon is "steamed stuffed bun bacon". In addition, bacon can also be fried with other seasonal vegetables, such as "fried bacon with leek" and "fried bacon with garlic moss", which are all very distinctive and delicious dishes.
4. Jingning roast chicken
Also known as Jingning braised chicken, Jingning is a traditional famous food. It is famous in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, delicious taste, bright color, reddish brown color, strong meat flavor and refreshing taste. It is a flavor food that travelers scramble to buy on Xilan Highway. Or eat it on the road, or give it to relatives and friends, which is both a feast and a nourishing product. People describe "the smell is thousands of miles away, and the taste comes from chicken." "
5. Seppi
Sandwiched skin is a good cold food made of flour, which is found all over Gansu, and Lanzhou is the best. When making stuffing skin, first make high-quality flour into dough, then add water and a little salt and alkali one after another, and constantly knead and wash it by hand. Pour the washed dough into a special stuffing basket, push it evenly, steam it in a cage for 3 to 4 minutes, then take it out, cut it into strips when eating, and mix it with mustard, garlic, sesame paste, Chili oil, vinegar and sauce.
6. Mud surface
When eating noodles, the pulp can be used as cold drink and soup. Add chopped green onion and coriander to taste, and it will be more popular. So people in Lanzhou, Dingxi, Tianshui, Linxia and other places like to eat slurry. Slurry has the effect of clearing away heat and relieving summer heat. In the hot summer, drinking or eating a bowl of syrup will immediately feel cool, and it can also relieve fatigue and restore physical strength. Plasma is also effective for some diseases. Some hypertensive patients often eat celery syrup, which can lower and stabilize blood pressure. It is said that serosity also has certain curative effect on some diseases of gastrointestinal and urinary system. In some hospitals, plasma and drugs are used to treat burn patients. The production of slurry water is also very simple. Celery, lotus, "Chinese cabbage" and other leaves are generally used as materials. After cooking, add the fermented starter, put it in a pot and cover it. You can eat it after wearing clothes all day.
7. minced meat noodles
Minced meat noodles are another famous traditional pasta in Gansu. 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, they are made of mutton, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings; Mix the dough with alkaline water, knead it repeatedly, then roll it into a uniform dough, cut it with a kitchen knife and cook it in a pot. When eating, fish noodles first, and then scoop jiaozi. The soup with many noodles and few noodles is delicious, sour and spicy, and the noodles are slender, tough and refreshing. It is a nutritious food suitable for all ages.
8. Grab the mutton
Delicious hand-grabbed mutton can be tasted all over Gansu, among which Linxia is the most famous and has a history of hundreds of years. In the past, because many stalls were sold along the street, people who ate them grabbed them with their hands, which is the origin of the word "hand-grabbed". Now you don't have to eat with your hands. Let's use the word "hand grasp". Hand-grabbed mutton is Jieyang, with good meat quality and no mutton smell, but it is fat and thin. Cooking on the day of slaughter, with excellent seasoning, suitable collocation, proper cooking, mellow and delicious taste, fat but not greasy. The first time you eat mutton by hand, you will feel almost primitive. After repeated tasting, the more you eat, the more greedy you are, which is unforgettable.
9. Jingyuan lamb
Jingyuan mutton is a unique local flavor food. It is characterized by unique Tan sheep breed, unique growth environment, unique processing method and unique medicated diet nourishing value. Jingyuan County belongs to the basin affected by the Yellow River, and the flow path of the Yellow River is 154 km, which creates a unique climate environment. Wu Shan, Haas Mountain and Yuntai Mountain are rich in aquatic plants and have a cool climate. There are dozens of herbs such as Bupleurum, Ephedra, Mu Yi, Taraxacum, Scutellaria baicalensis, Platycodon grandiflorum, mint, hay, etc. The mountain stream is full of minerals. Lambs eat herbs in the sun and drink mineral springs at night, which changes the cellular composition of mutton and creates Jingyuan mutton with tender and delicious meat. Jingyuan mutton, as a famous dish, is popular in Gansu and Qinghai. The production process is supplemented by 10 kinds of Chinese herbal medicines, and special yellow thick vermicelli is added. Low water loss rate, strong water retention, high cooked meat rate and rich juice. After frying, stewing, dry frying, barbecue, stewing, steaming and other processes, it is rich in nutrition and tender in meat.
10, Tibetan bag
When you travel to Gannan Tibetan Autonomous Prefecture, you must taste the local flavor, that is Tibetan bag, which has an image name. Local Tibetans used to call them "ox-eye steamed buns" because they were big and round, hence the name. The difference of this national pasta is that it is made of highland barley flour and steamed with beef and mutton stuffing. Nowadays, most Tibetan bags are made of white-faced mutton. Then, add a proper amount of sheep oil, add chopped green onion, soy sauce, monosodium glutamate, pepper water and other condiments, put them in a cage and steam them. When eating, it must be hot. Just out of the pot, the skin of the steamed stuffed bun is bright and the meat inside is clearly visible, which is very appetizing.