Recommendations for Northwest specialties and snacks
What specialties and snacks are there in the Northwest? Let’s take a look below!
Dunhuang stuffed skin
Some Dunhuang stuffed skins are bright and smooth, while others are as white as jade. Cut the round stuffed skin into thin strips, add a few pieces of gluten, add a little mustard, garlic juice, chili, soy sauce and balsamic vinegar, and it is ready to eat. The texture is full of toughness and the taste is sour and spicy.
Dunhuang Saozi Noodles
Dunhuang Saozi Noodles are a traditional handmade wheat flour product. You may be wondering, isn’t Xi’an Saozi Noodles a specialty snack? In fact, Saozi Noodles are also from Dunhuang. Traditional noodle dishes, serving guests with steamed noodles are the best hospitality for Dunhuang people. Eating a bowl of steamed noodles will make all fatigue disappear. When you go to Dunhuang to see the Mogao Grottoes, you might as well try a bowl of steamed noodles
Mutton noodle soup
Mutton powder soup is a traditional snack in Dunhuang. Select the fat and strong Jie sheep raised locally in Dunhuang, slaughter them, wash them and cut them into large pieces, and then put them into the pot with clean water. When it is almost cooked, remove the blood foam, add a little refined salt, remove the meat after it is cooked, shave the bones, return the shaved bones to the pot, and simmer over a warm fire to make soup. When eating, first mix the bone broth with water and add an appropriate amount of ginger. Pepper, Sichuan peppercorns, cinnamon, jade fruit, chili pepper, refined salt, radish slices.
Donkey Meat Yellow Noodles
Donkey Meat Yellow Noodles are a delicacy that you can’t find anywhere else in Dunhuang! As one of the eight weirdos, a plate of yellow noodles costs less than 10 yuan. On the topic of donkey meat, Sold by the pound. As thin as a dragon's whiskers, pliable and durable, it can be mixed into soup or eaten with vegetables, and the fragrance overflows your mouth. This is Dunhuang yellow noodles.
Dunhuang Roasted Whole Lamb
Dunhuang locals love sheep, chicken and beef. "Dunhuang Roasted Whole Lamb" is one of Dunhuang's signature dishes. The roasted whole lamb is golden and shiny on the outside, crispy on the outside and soft and tender on the inside.
La Tiaozi
La Tiaozi is the common name for noodles. It is a wheat flour product made directly by hand without rolling or pressing. Mixed noodles made with various vegetables and beef and mutton are a popular noodle dish loved by Dunhuang people, especially the La Tiaozi of the Uyghur and Hui ethnic groups, which have a unique flavor.
Fazi Noodle Sausage
It is made from sheep’s waste. When making it, first wash the sheep offal with running water, chop the lungs and liver, stir it with salt, green onion and pepper powder and stuff it into the fat intestine, which is called fazi. Mix the refined white flour with water into a paste, add seasonings, and pour it into the small intestine, which is called noodle intestine.
Stir-fried five shredded vegetables with camel hump
Stir-fried five shredded vegetables with camel hump is another famous traditional dish in Hexi area. As far back as the Tang Dynasty, it has been a delicacy on the plates of Yang Guifei and her sisters. It is famous for its tender, plump and plump meat. The stir-fried five shredded hunchbacks are made with carefully selected ingredients and fine knife skills. It is made with camel hump as the main ingredient, and is fried with magnolia slices, dongru, chives, ham and "five shreds" of chicken breast.
Silk Road Camel Palm
Silk Road Camel Palm (also known as Snow Mountain Camel Palm) On the ancient Silk Road, camels were the most important means of transportation. It can travel long distances in the Gobi Desert, mainly relying on its four solid camel paws. Since all camel paws are tendons, their nutritional value is very high.
Liangzhou Liang Noodles
Liangzhou is named for its cool climate, but the coolness on top of it is even better. In midsummer, eating a bowl of Liangzhou jelly is really cool, sour, spicy and crispy, with a unique flavor. Common ones include white jelly made from peas, black jelly made from buckwheat, yellow jelly made from lentils, and Shami jelly made from sand rice.
Gaozhuang Steamed Buns
Gaozhuang Steamed Buns, also called Tianshui Steamed Buns. It is made by kneading fermented bran and various seasonings into dough and steaming it. It usually goes through the processes of dough kneading, fermentation, shaping, and basketing. The flour used in Gaozhuang steamed buns is very fine, and is mixed in and kneaded many times during fermentation.
Braised lamb
Lamb meat is tender, fat but not greasy, lean but not woody, making it a popular delicacy and a delicacy. Liangzhou's animal husbandry is world-famous. Among the people, lamb meat has a higher reputation and can be eaten in many ways. It can be steamed, stewed, cooked and hand-caught, especially braised in braise.
Tibetan buns
Gannan Tibetan buns, also known as "Zhuohua buns", are also known as "ox-eye buns" because they are shaped like a cow's eyes. Its outer skin is white and shiny, and the filling inside is clearly visible through the skin. When eating, you need to suck the oil and water inside the bun from the top first, and then eat it. If you pick up the bun and bite it, oil and water will splash everywhere, making you miserable.
Hand-caught mutton
Hand-caught mutton is a delicacy for people in pastoral areas to entertain distinguished guests. Freshly slaughtered large pieces of fat sheep finger meat can be eaten after putting them into boiling water and drying the blood. They are extremely delicious and nutritious, especially the breast meat.
Fire-roasted fern-hemp pig
The fern-hemp pig is a unique pig species in the Gannan grassland. It is named after it feeds on fern-hemp. Mainly produced near Hezuo, it is also called "Hezuo pig". The Tibetan people in Gannan have a unique craftsmanship and flavor in the roasted fern-roasted pig.
Gannan Morchella
Morchella belongs to the class Ascomycetes, order Discomycetes, Verbenaceae, and genus Morchella. Also known as "morel mushroom", it is so named because its body is like a sheep's stomach. It is mainly produced in the Gannan grassland where the terrain is complex, the climate is cold and humid, and the vegetation is lush, which is suitable for the growth of morels. Gannan Morchella is approximately spherical, oval or conical in shape, with an undulating surface forming a honeycomb shape, and the edges are connected to the stalk. The stalk is yellow or white, and the cap is light brown.
Three treasures of the grassland
The Tibetan people in Gannan use the rich cordyceps, mushrooms, ferns, dark-bellied snow chicken and other raw materials to cook "Cordyceps stewed snow chicken", " "Mushroom gourd stewed mutton" and "fernet rice" have their own characteristics in color, flavor and shape, and are delicious and nutritious. Known as the "Three Treasures of the Grassland".
Beef Noodles
There are "Lanzhou Beef Noodles" all over the country, but once you leave Lanzhou, even if it has an "authentic" sign, Even if they are also run by Hui people, the taste of Lanzhou beef noodles is completely different. The most authentic beef noodles must be eaten in Lanzhou. Any small restaurant on the street will have a unique taste.
Lily Peach
A delicacy cooked with Lanzhou specialty lily, it is named after its shape like a fairy peach. The method is to divide fresh lilies into segments, wash them, steam them for 15 minutes, then gather the lily segments into a peach shape and wrap the bean paste filling inside to form a "flat peach"; put green plum slices on the outside as leaves; use hawthorn puree to make peach tips; Steam for another 20 minutes before serving on a plate.
Mutton kebabs
Mutton kebabs are also a classic snack popular in the streets and alleys of Lanzhou. They are all pierced with iron tongs. The meat is small, tender and delicious. Lanzhou has to try it.
Lanzhou Cold Noodles
Lanzhou Cold Noodles are marinated with carrots, celery and other braised vegetables, and seasoned with mustard. Each portion of the cold noodles also comes with a bowl of plain noodle soup with the scent of celery. Summer Eating it is very appetizing. It can also be eaten in winter, and the noodle soup will be replaced with hot water.
Chicken shreds with chives
Chicken shreds with chives is a unique winter dish in Lanzhou. It is made from locally cultivated chives and shredded chicken breast. Chive shredded chicken requires extremely high knife skills, heat, seasoning and color matching. Fry only three shovels, the shredded chicken will be crispy, the leeks will be tender, bright in color, and delicious.
Roasted leg of lamb
Roasted leg of lamb evolved from roasted whole lamb. Roasting lamb hind legs separately is not only faster than roasting a whole lamb, but also more delicious and convenient to eat. Roasting lamb legs gradually replaced roasting a whole lamb.
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