With the popularity of "A Bite of China Season 2", the national food craze has once again set off. What is on the tip of your tongue and in your heart is not only the delicious taste, but also the respect and emotion for the gifts given by nature. The tip of your tongue is turning. When you arrive in Gansu, what kind of food are you looking forward to to fill your hungry stomach?

1. Lanzhou Clear Soup Beef Noodles

Lanzhou Clear Soup Beef Noodles, commonly known as "Beef Ramen", is Lanzhou's most famous snack and the most distinctive popular economic snack. It is praised by the locals. For McDonald's in Lanzhou. Lanzhou Beef Noodles was created during the Guangxu period by Ma Baozi, an old Hui nationality. Beef noodles are famous both at home and abroad for their rotten meat, fresh soup and fine texture. Lanzhou beef noodles have five characteristics: Yiqing (clear soup), Erbai (radish white), Sanhong (spicy oil red), Silu (cilantro green), and Wuhuang (noodles yellow and bright). Noodles can be divided into large, wide, thin, two-thin, capillary, leek leaf and other types according to their thickness. The noodles are drawn by hand on site, and a bowl of noodles can be prepared in less than two minutes. Then it is topped with prepared beef noodle soup, white radish slices, red chili oil, green garlic sprouts, and coriander. It is amazing to eat. .

2. Mutton Steamed Bun

Mutton steamed bun has heavy ingredients, mellow taste, thick meat soup, smooth tendons, and overflowing aroma. The aftertaste is clear and warm after eating. Gastric function. Its cooking technology requirements are very strict, and the process of cooking meat is also very particular. The "Toto Bun" cooked with the meat is crispy and fragrant and does not fall apart when put into the soup. Before eating, the "Tuotuo bun" must be broken into pieces. When breaking the buns, pay attention to the smaller the better. This is to make it easier for the five flavors to be put into the buns. It is then cooked by the chef. When cooking steamed buns, it is important to use the steamed buns to make the soup, use appropriate seasonings, cook quickly over high heat, and put the steamed buns into bowls at the right time, so as to achieve the requirement of putting the original soup into the steamed buns and making the steamed buns fragrant and fragrant. Mutton steamed buns not only pay attention to cooking, but also pay attention to "knowing how to eat". There are three ways to eat it: dry soaking, which requires the steamed buns to be cooked, so that the soup completely penetrates into the steamed buns, and there is no soup, steamed buns, and meat in the bowl after eating; mouth soup, which requires boiled steamed buns, and only a mouthful of soup remains in the bowl after eating; Water sieges the city.

3. Longxi bacon

Longxi bacon is a famous local specialty product in Gansu and a protected geographical indication product. The curing of bacon in Longxi began around the Qianlong period of the Qing Dynasty. The raw material is the Fern Ma pig from the Lujing area in the mountainous area of ??Minxian County. The pig is small in size, weighing no more than a hundred pounds, with thin legs, thin skin and tight muscles. Because they are raised in the wild and exercise a lot, the meat has a high proportion of lean meat and is delicious. Walking on Longxi Street, you can see bacon stalls everywhere. A whole piece of cooked bacon and pig skin is placed on the wooden table with the skin facing up. The skin is golden and shiny. The side facing the customer is the cut surface of the bacon. Not to mention the smell, just looking at the cut surface will make you salivate... Cut a piece with a knife and it will look transparent. The real thing is that lean meat is as bright as red clouds, thin but not fat; fat meat is as crystal clear as jade, fat but not greasy. It seems to be a tradition that every butcher will cut a piece with a knife for the customers to taste when they come. The most typical way to eat Longxi bacon is "bacon and steamed buns". In addition, the bacon can also be stir-fried with other fresh vegetables, such as "fried bacon with leeks", "fried bacon with garlic moss", etc., which are very unique and delicious dishes.

4. Jingning Roast Chicken

Also known as Jingning Braised Chicken, it is a traditional Jingning food. It is well-known in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, fresh and delicious taste, bright appearance, brownish-red color, thick meat flavor, and refreshing taste. food. It can be eaten on the road or given as a gift to relatives and friends. It is praised as a delicious meal for banquets and a good nourishing food. People describe it as "the smell comes from thousands of miles away, but the taste comes from chicken."

5. Yongpizi

Yongpizi is a good cold snack made of flour and can be found in all parts of Gansu , and Lanzhou produces the best. When making stuffed dough, first, knead high-quality flour into a dough, then gradually add water and a little salt and alkali, constantly knead and wash it with your hands, and pour the washed batter into a special "stuff basket" to push it out. Evenly steam it in a cage for 3 to 4 minutes, then take it out and cut it into strips before eating. Mix it with mustard, garlic paste, sesame paste, chili oil, vinegar, soy sauce and other condiments to have a complete five flavors.

6. Slurry surface

Slurry water can be used to make refreshing drinks and soup when eating noodles. Add chopped green onion and coriander for seasoning. It is even more delicious. Therefore, people in Lanzhou, Dingxi, Tianshui, Linxia and other places like to eat pulpy water. The pulp water has the effect of clearing away heat and relieving summer heat. In the hot summer, drinking a bowl of syrupy water or eating a bowl of syrupy water will immediately make you feel cool and refreshing, relieve fatigue and restore physical strength. Slurry water is also effective in treating certain diseases. Some patients with hypertension often eat a little celery pulp water, which can lower and stabilize blood pressure. It is said that slurry water also has certain curative effects on certain diseases of the gastrointestinal and urinary systems. Some hospitals have used syrup combined with medicine to treat burn patients. Making slurry is also very simple. Generally, celery, lotus root, Chinese cabbage and other vegetable leaves are used as ingredients. After cooking, add fermentation "initiator", put it in a basin and cover it, stuff it with clothes for a day and then eat it.

7. Saozi noodles

Saozi noodles are another famous traditional pasta in Gansu. It is said to have evolved from the "longevity noodles" of the Tang Dynasty and has become a good treat for the elderly, children's birthdays and other festivals. , which means "longevity and longevity". Saozi noodles are made with exquisite workmanship: first use mutton, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings to make saozi noodles; then mix the noodles with alkaline water, knead them repeatedly, and then roll them into thick sheets. The dough is uniform, cut into fine pieces with a kitchen knife, and cooked in a pot.

When eating, scoop out the noodles first and then scoop out the steamed rice. If the soup is more and the noodles are less, the seeds will be more fragrant, the soup will be hot and sour, the noodles will be slender, and the tendons will be tough and refreshing. It will become a nutritious delicacy suitable for all ages.

8. Hand-caught mutton

Delicious hand-caught mutton can be tasted in all parts of Gansu. Linxia is the most famous, with a production history of hundreds of years. In the past, because they were mostly sold at street stalls, eaters tended to grab them with their hands. This is the origin of the term "handshua". We no longer eat it with our hands, but we still use the word "hands". The hand-caught mutton is made from Jieyang sheep with good meat quality, no smell and good fat and leanness. It is slaughtered and cooked on the same day. The seasonings are excellent, the combination is appropriate, and the heat is appropriate. The finished product is mellow and delicious, fat but not greasy. The first time you eat hand-caught mutton, you will feel almost The original feeling makes people more and more greedy after tasting it many times, making it unforgettable.

9. Jingyuan Lamb

Jingyuan Lamb is a unique local delicacy. Its characteristics lie in the unique Tan sheep breed, unique growing environment, unique processing methods, and unique medicinal nutritional value. Jingyuan County belongs to the Yellow River impact basin, and the Yellow River runs for 154 kilometers, creating a unique climate environment. Quwu Mountain, Hasi Mountain, and Yuntai Mountain within the territory are rich in water and grass, and the climate is cool. Dozens of kinds of medicinal herbs such as Bupleurum, Ephedra, Motherwort, Dandelion, Astragalus, Platycodon, mint, and hay grow. The water in the mountains is gurgling and minerals are enriched. The lamb eats herbs every day and drinks mineral springs at night, which changes the cell composition of the mutton, creating Jingyuan lamb with tender meat and delicious taste. Jingyuan lamb is a famous dish popular in Gansu, Qinghai and other places. The production process is supplemented by more than 10 kinds of Chinese medicinal materials as seasonings, and special yellow thick vermicelli is added. It has low water loss rate, strong water retention and high cooked meat rate. It is rich in juice and processed through stir-frying, braised, braised, dry-fried, grilled, stewing, steaming and other processes. It is rich in nutrients, tender and delicious.

10. Tibetan Bao

When traveling to Gannan Tibetan Autonomous Prefecture, you must try a flavor here, which is Tibetan Bao. It also has an image name, which the local Tibetans are accustomed to calling "Ox-eye buns" are so named because they are big and round, resembling the eyes of a cow. The difference between this ethnic pasta is that it is made of highland barley noodles and steamed with beef and mutton fillings. Nowadays, Tibetan buns mostly use white flour as the skin and mutton as the filling. Then add an appropriate amount of suet, seasonings such as chopped green onion, soy sauce, monosodium glutamate, and pepper water, steam them on a basket, and then eat them. Be sure to eat it while it's hot. The outer skin of the freshly baked buns is bright and the meat filling inside is clearly visible, which will whet your appetite.