Fermented skin: it is the skin steamed with flour syrup, cut into long strips and mixed with bean sprouts, cucumbers and various seasonings. There are two kinds of stuffed skins: washed and loaded. Both of them are delicious, and girls in Lanzhou especially like to eat stuffed skin.
Cold noodles: I ate it in Jinding. It was a big plate, and I couldn't finish it one by one. Noodles are also pulled out. After they are cooked, they are washed with water, mixed with clear oil, added with all kinds of vegetables that are new in season, and then poured with thickened vegetarian soup, which tastes good.
Noodles: Knead the flour evenly with hot water, and then pull it into a thumb-cover-sized sheet. It can be stewed or fried, depending on personal preference. I ate fried noodles, and the noodles were served with small cut cowpea, tomato, bean sprouts and other vegetables, plus a little cumin, well, the aroma was overflowing. With a bowl of noodle soup provided by the store, the original soup is the original food.
Grey bean: it is a sweet food, boiled with peas and red dates. It is reddish brown, flour-faced, moderate in sweetness, excellent in taste, nutritious and delicious. The most famous grey bean in Lanzhou is the grey bean of Du Weicheng, the "king of grey beans". His store is full of medals. The store not only sells grey beans, but also sells other snacks such as candied fruit and fried powder. The grey beans only cost one yuan a bowl.
Finally, I would like to recommend candied fruit, my favorite. Sweet fermented grains are made of steamed wheat fermented with distiller's yeast and mixed with cold boiled water. It's a little similar to our rice wine in the south, but the raw materials are different, one is rice and the other is wheat. Sweet fermented grains keep the original shape of wheat, sweet and sour, with a certain degree of alcohol, which is delicious as hell, and I still miss it. I think Dewey's married candied fruit is the best, and it's also one yuan a bowl.
There are other snacks in Lanzhou, such as fried rice noodles (note: it's not fried rice noodles in the south, but fried rice noodles here are cubic,:) cool), mutton chop suey soup, pot kui, etc. There is really no stomach to eat, so we have to wait until JM people go. People in Lanzhou love food, especially hot and sour food, especially Sichuan cuisine and hot pot. There are all kinds of famous dishes and ethnic restaurants in the city, and hotels and guesthouses are around the winding road for diners to choose from. Jingyang Building, Yuebin Building, Emei Sichuan Restaurant and Anhui Cuisine Hall are the four most famous local stores, where roasted pigs and layered beef patties are delicious and cheap.
Among Lanzhou cuisines, snacks are the most important. Lanzhou snacks have a wide variety and unique taste, and are mostly made of pasta. In addition to the famous Lanzhou beef noodles, there are mainly cold noodles, noodles, fried noodles, stuffed skin, candied fruit, grey beans, haggis, mala Tang and other home-cooked snacks. There are many snack streets in Lanzhou, which specialize in all kinds of snacks in Lanzhou and other places. Such as Nongmin Lane, Hezheng Road and Jianlan Road, the business hours generally last from morning to midnight, and some stalls are open day and night.
In addition, the flavor dishes made of Lanzhou specialty melons and other raw materials, such as lily peach, stuffed white melon, Jincheng eight-treasure melon carving, goldfish seaweed, camel's paw in snow mountain, oil-fried hump and stewed duck with yellow flowers, are also famous. Why haven't I heard of these dishes? )
Lanzhou University is in Yuzhong campus, so the chances of eating Lanzhou snacks are greatly reduced, but I recommend that you don't forget to eat snacks when you go to Lanzhou. Yuzhong is too authentic. There is a cake in the east of Asia and Europe, and the lane next to it is called Muta Lane. There are many snacks, but they are not up to grade, but they taste good. Zhang Ye rubs fish instead of spicy food, and Bai Ji is spicy. The spicy powder in Tianyuan food stall opposite Asia and Europe is very popular. The bus stops at Xiguan Shizi station and there is a Lanzhou snack bar, which tastes good. It's cleaner
Lanzhou Special Snack-Beef Noodles
I grew up with snack beef noodles, but I never got tired of them. Every time I eat them, I feel different-delicious! !
Lanzhou beef noodles are the most famous flavor snacks in Lanzhou. Beef noodles began in Guangxu period, which was initiated by Ma Baozi, an old Hui man. In the long years of nearly a hundred years, beef noodles are well-known in Jincheng, and they are famous at home and abroad for their rotten meat, delicious soup and fine noodles, and have penetrated into all parts of the country. In the meantime, it embodies the wisdom and hard work of Ma Baozi and countless chefs who specialize in clear soup and beef noodles. Today, beef noodles with clear soup are not only found everywhere in Lanzhou, but also have Lanzhou beef noodle restaurant in northwest provinces and many parts of the country because they are delicious and economical. Lanzhou beef noodles pay attention to five characteristics: one clear (clear soup), two white (radish white), three red (chili pepper oil red), four green (coriander green) and wuhuang (noodle Huang Liang). Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves, bridge wheat rafters and other types according to their thickness. Noodles are pulled by hand on the spot, and a bowl of noodles can be prepared in less than two minutes. Then, the beef noodle soup and white radish slices are poured, and the red Chili oil, green garlic sprouts and coriander are added, which is amazing. This has become an affordable routine for Lanzhou people. Spend two dollars to ensure satisfaction. This is the popular beef noodles in Lanzhou people's eyes.
Beef noodles, commonly known as beef Lamian Noodles, are the most distinctive popular economic snacks in Lanzhou. People in Lanzhou ate beef noodles and became famous and addicted. According to legend, beef noodles were created by a Hui chef named Ma Baozi during the Guangxu period in the late Qing Dynasty. Later generations brought forth new ideas from generation to generation, and this kind of noodle culture was brought to the extreme, making it famous all over the world. Today, there are at least one or two beef noodle restaurants in every street and lane in Lanzhou, regardless of size. Lanzhou, the ancient city on the bank of the Yellow River, is filled with streets and lanes, and it will always have the fragrance of beef noodles.
People in Lanzhou can't help but feel angry if they don't come to a big bowl of cows for three days. It sounds a bit exaggerated, but beef noodles have indeed become an indispensable part of Lanzhou people's lives. Don't think that boiled noodles with beef slices are beef noodles. The delicacy and delicacy of Lanzhou beef noodles are eye-catching. Although Master Lamian Noodles picked up the dough festival, he rubbed it and pulled it several times, that is, magically pulled out a bowl of slender noodles. It seems easy, but the process of making noodles is quite complicated. It is the key to practice hard when the plaster is lined with noodles.
First of all, we choose high-quality refined flour rich in gluten and strong toughness, and make it into a soft surface by baking it with local vegetation in Lanzhou. Often, the day before, a young man with a strong arm force repeatedly pounded, kneaded, pulled, dropped, and slapped a large mass of soft noodles, then smoothed them into strips with thick teacups and long chopsticks, and then pulled out noodles with different sizes and thicknesses according to diners' hobbies. Those who like round noodles can choose thick, thin, thin and thin. If you like flat noodles, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles is a unique skill. One noodle section just pulls a large bowl of noodles. Every time you pull it, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times, and the noodles will be flexible and long, with even thickness. Watching Lamian Noodles seems like enjoying acrobatic performances, and at the end of the show, it seems like dancers waving ribbons. The quality of beef Lamian Noodles depends on clear soup.
The biggest secret of Lanzhou beef noodles lies in soup. Since Ma Baozi made the first bowl of beef noodles at the beginning of this century, the formula of this soup has been passed down from generation to generation, and it is a secret. The so-called clear soup is not boiled water mixed with salt, but dozens of seasonings and beef soup. Maybe you don't believe it, but there is no big fragrance! Just like martial arts, its highest state is to return to nature, which is pure and natural. Perhaps soil and water are also one aspect. Lanzhou is located on a floodplain in the upper reaches of the Yellow River. Because of the filtering effect of fine sand from the plateau, the underground water quality in cities above the provincial capital is the best. In addition, the edible beef in Lanzhou is mainly Gannan and Qinghai yak, so no matter how it is from other places, it is impossible to make real beef noodles. So now you have to go to Lanzhou to eat beef noodles. Maybe there will be a solution in the future. A special method of beef noodles is called buckwheat prism, which is a triangular shape. It's very unique, isn't it? It is said that beef noodles have a variety of medicinal uses, and I have a deep understanding. If my stomach is uncomfortable, eating a bowl will take effect immediately. Apart from Ma Zilu, Lanqing Pavilion is also famous. The beef noodle banquet was launched by Lanqing Pavilion, which made snacks on the elegant stage. In addition, Jinding's chain stores are also good.
People in Lanzhou eat beef noodles and drink soup first, then they will know whether it is authentic. Soup is often made from tender yak meat or yellow beef produced on the grassland, with large pieces of cow head bones and leg bones, and then beef liver soup and chicken soup are added in proportion, and the soup can be boiled in an extra-large pot-shaped iron pot, so that the broth is fragrant and clear. When eating, only clear soup is used, and boiled radish slices and seasonings are added. Cooked Lamian Noodles is served with radish broth, diced beef (or slices), coriander and garlic sprouts, and red Chili oil.
Lanzhou broth beef noodles have five characteristics: one clear, two white, three red, four green and wuhuang. That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil floats bright red; Coriander and garlic seedlings are fresh and green; Noodles are smooth and yellow. Lanzhou people seem to have a special preference for vinegar, so they bring a bowl of noodles and start with a pot of big-bellied vinegar. Add a balsamic vinegar, as if only in this way can we eat the sour and spicy fragrance of beef noodles. Eating beef noodles often exceeds the usual amount of food. A bowl of noodles will make you sweat, and you will drink all the hot and sour broth. It's so delicious that I can't bear to waste it. However, it is difficult for diners who avoid eating hot and sour beef noodles to taste the hot and sour fragrance. In any beef noodle restaurant on the streets of Lanzhou, you can eat authentic clear soup beef noodles. Therefore, most of the signboards in noodle restaurants do not have authentic words. People in Lanzhou eat beef noodles, and most of them don't pay much attention to gentleness. They squat on the spot and sneak a bowl of noodles immediately.
But ... As Lamian Noodles, you can eat a food culture in restaurants such as Jinding Beef Noodle Restaurant and Emerald House on Pingliang Road, and ethnic restaurants on Zhangye Road. There is nothing special about noodles. The key lies in the elegance of the environment and the exquisite set of dishes. Generally, it is divided into 5 yuan, 8 yuan, 10 yuan and 18 yuan. It is said that some of them have established chain stores in most of China, and their reputation is not small. It's difficult to find a city in China without Lanzhou beef noodle restaurant. However, beef noodles have changed their taste as soon as they left Lanzhou. Although they all have authentic signs, it is not easy to eat authentic beef noodles. Visitors to Lanzhou deserve a taste of the sour and spicy beef noodles in broth. As long as it is a street beef noodle restaurant with a lot of diners, its taste must be excellent. Dazhong beef noodles only charge 2 yuan money for each bowl, which is quite cheap. It takes less than two minutes to make a bowl of Lamian Noodles, which saves time. The beef noodles I ate in Yuzhong are not as authentic as those I ate in Beijing. I really don't lie to you. There is no authentic beef noodles in Yuzhong.
The noodle shape of Lanzhou beef noodles is very famous. It is emotional, humanized, very accommodating and easy-going. What a person wants, his temperament likes and dislikes. Boys eat "two fine" (slightly coarse), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (finer); Intellectuals like to eat "fine" and "leek leaves", but workers, soldiers and fierce Han people prefer "wide" or even "big wide" (two fingers wide) ... And which kind of beef noodles Lanzhou people want has been printed into their subconscious, and there are few changes. Different personalities and people have created various noodle types of beef noodles, and various noodle types have shaped the self-restraint and temperament of Lanzhou people. "Capillary" is gentle, "thin head" is easy-going, "two thin" is masculine, "leek leaves" give you calm, "wide" gives you boldness, and "big width" makes people brave and brave ... If girls and old people change to "big width" and boys and savages change to "capillary", it will be a mistake.
When this girl enters a beef noodle restaurant, she has to eat fine beef noodles, which is thicker than fine beef noodles and thinner than fine beef noodles. It's just caught in the middle. It's not recommended to eat fine beef noodles, because if the noodles are delayed, they will taste terrible. If the noodles are delayed, it may be Lanzhou dialect, which means that the noodles are stuck together, so people in Lanzhou eat beef noodles very fast. If they want fine beef noodles, they will not be very familiar if they are anxious, but the three fine beef noodles may not be pulled well in the general beef noodle restaurant.
Personally, I recommend Zhang Junle, who is opposite the computer city of Lulan University. The soup is very authentic and you can eat it when you get off the school bus. People in Lanzhou like to eat beef noodles early in the morning for a reason. The noodle soup below will become very turbid at noon, and the noodles will not taste good (this is what my father said).
Niangpi characters:
Nianrang leather, three tones, is more common in all parts of Gansu, especially in Linxia, which is famous for its fine making and best texture. When making stuffed 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 flour paste into a special "stuffed basket" and push it evenly, steam it in a cage for 3-4 minutes, then take it out. When eating, cut it into strips and mix it with mustard, garlic paste, sesame paste, chili pepper oil, vinegar and sesame paste. It is the dough steamed with flour syrup, cut into long strips and mixed with bean sprouts, cucumbers and various seasonings. There are two kinds of stuffed skins: washed and loaded. Both of them are delicious, and girls in Lanzhou especially like to eat stuffed skin.
Hehe, I like to eat washed food with a lot of gluten.
Cold noodles:
Cold noodles give me the impression of a dazzling array of shoulder poles, with colorful seasonings on one side and at least seven or eight kinds in a tall bowl, and golden noodles on the other side. Of course, they are pulled out, just like beef noodles, except that they are fished out with cold water and slightly mixed with clear oil.
The biggest feature of cold noodles in Lanzhou lies in its thickened vegetarian soup, which contains all kinds of seasonal vegetables. In addition, the application of cold seasonings such as mustard can especially arouse the appetite for anorexia in summer, and the taste will certainly satisfy you. Because there are more seasonings and soups to eat on a plate, you can drink some before eating, so as to prevent it from spilling. In fact, cold noodles can also be eaten in winter, when the vegetarian soup will become hot.
It is said that some people who sell cold noodles have strange techniques, which can make the noodles that are actually not much fluffy to the limit, making people think that they are a big plate. This is all a matter of tight rations.
If you are a vegetarian who is not used to beef noodles, I strongly recommend cold noodles to him.
Lanzhou roasted mutton
Not a Xinjiang string! !
Don't say anything, then it's a fragrance! ! ! ! ! (The grandson barbecue on Gaolan Road is very good.)
If it's a man, then you have to have another bowl of cold noodles! !
According to my dad, the traditional way to eat in Lanzhou is to have a bowl of cold noodles, and then some roast mutton, all of which are mixed into the cold noodles. It's really super fragrant and memorable. I didn't know about this way until the last month before I left Lanzhou. It's a pity that I must have a good solution when I go back.
Patch:
Knead the flour evenly with hot water, and then pull it into a thumb-cover-sized sheet. It can be stewed or fried, depending on personal preference. I ate fried noodles, and the noodles were served with small cut cowpea, tomato, bean sprouts and other vegetables, plus a little cumin, well, the aroma was overflowing. With a bowl of noodle soup provided by the store, the original soup is the original food. Handmade mutton noodles. Mix dough, Lamian Noodles, and make it into a patch with a big fingernail. Add diced mutton, diced tofu, carrots, coriander and garlic sprouts, and pour sesame oil on it. The entrance is smooth and delicate. People who love Chili peppers can also mix some red oil and put some vinegar, which has a unique taste. Noodles are very popular snacks, which can be eaten at ordinary homes and streets in Lanzhou. The key to dough kneading is to knead the dough evenly with a little hot water (this is a hard work). In addition, if you use wheat with long sunshine in the northwest, it will be particularly strong. Of course, the stronger the dough, the more stewed potatoes, bean sprouts and a little lean meat, the better the dough.
Noodles with noodles, dry mixed noodles and fried noodles.
The so-called noodles with noodles are usually sold together with beef noodles, and noodles are naturally pulled out. It is characterized by using fried frozen tofu and a variety of vegetarian dishes to thicken the original soup of beef noodles, simmering slowly, pouring it on the newly cooked noodles, and adding a few large pieces of beef and garlic, coriander and Chili oil; My impression of dry mixed noodles is that beef noodles with less soup were once popular in Lanzhou and have been rare recently; The above two kinds of noodles are especially suitable for people who like to eat dry rice and have a strong sense of hunger. Of course, in order to prevent choking, they are served with boiled noodle soup, and also because there is a saying that the original soup turns into the original food.
There are many kinds of fried noodles in Lanzhou. Noodles can be used for frying, and two thin beef noodles can also be used for frying. Of course, no matter how fried, it is quite fragrant. Pay special attention to the fact that its quantity is sufficient, and the eater must have a good appetite.
Lanzhou special snack-grey beans;
It is a sweet food, which is made of peas and red dates by slow fire. It is reddish brown, flour-faced, moderate in sweetness, excellent in taste, nutritious and delicious.
Gray bean is a unique food made from hemp pea. The method is to wash the round beans first, boil them in an iron pot until they are half cooked, then add water into the pot, add seasonings such as edible alkali and red dates, cook them with low fire to make a thin paste, and add sugar when eating them, which has a unique flavor and is very popular among young and old people. Master Du Weicheng of Lanzhou inherited the skill of making grey beans created by Ma You, a famous grey bean maker, and made the soup with unique flavor. 1989 was awarded the title of "King of Jincheng Grey Bean" by Du Weicheng by Gansu Provincial Department of Commerce. Du Weicheng's grey bean soup and bean floss soup paste are sweet and fragrant, rich in nutrition and cheap, and are famous in Jincheng. Cold drinks in summer can dispel summer heat, and hot food in winter can nourish. Foreign tourists go to the "Du Weicheng Grey Bean Soup" shop of Lanzhou No.1 Workers' Club on the north side of the middle section of Zhangye Road for tasting.
The most famous grey bean in Lanzhou is the grey bean of Du Weicheng, the "king of grey beans". His store is full of medals. The store not only sells grey beans, but also sells other snacks such as candied fruit and fried powder. The grey beans only cost one yuan a bowl. Ma Zilu is just a few steps further north from King Grey Bean.
Sweet candied fruit-a special snack in Lanzhou
After the Qingming Festival, it is the season when people in Lanzhou generally make candied fruit, which is a traditional snack in Lanzhou and also known as fermented fruit. There are two varieties, one is made of naked oats, and the other is made of highland barley, which is the unique raw material of Qinghai-Tibet Plateau. The two methods are roughly the same. When making, the thin chisel of naked oats or highland barley is picked first, then the naked oats are put into a pocket or placed in a weaving dustpan for repeated rubbing and stirring to remove their floating skins, and the highland barley is boiled for eight times, then taken out and put on a case to dry, mixed with music according to the weight ratio, put into a porcelain basin, and covered tightly on a hot kang or stove for fermentation. It tastes fragrant and different, and it also has mellow wine juice, so it is named sweet preserved fruit. It is similar to rice wine in the south, but the raw materials are different, one is rice and the other is wheat. Sweet fermented grains keep the original shape of wheat, sweet and sour, with a certain degree of alcohol, which is delicious as hell, and I still miss it. I think Dewey's married candied fruit is the best, and it's also one yuan a bowl.
There are so many candied fruits (be careful not to misspell "candied fruits" in the future)
Lanzhou Snack-Hot Winter Fruit
Fruit dessert for winter! ! ! Hahaha! ! ! have a style of one's own
You must try it when you have a chance! ! !
According to legend, 1300 years ago, the mother of Wei Zheng, the prime minister of the Tang Dynasty, coughed because of illness, wanted to seek medical treatment, and was afraid of medicine. Wei Zhi has been filial since childhood, knowing that his mother loves pears, so he asked Buren to boil pear juice and powdered herbs into a paste, which was sweet and mellow. Wei Mu recovered soon after taking it. The hot winter fruit in Lanzhou originated from the legend that Wei Mu ate pear paste. The winter fruit pear is a good fruit produced in Lanzhou. It is supplemented by boiled rock sugar, sweet in the sweet and beautiful in the beautiful. It has the effects of nourishing yin, moistening the lungs, relieving cough and resolving phlegm. "
Hot Dongguo, Dongguo pear with rock sugar, red dates, and sometimes ginger slices are added, which is very effective for colds and coughs! Of course, the taste is also very good. These are unique to Lanzhou.
Mutton bubble!
Lamb buns in Lanzhou and Xi 'an are very different. Lanzhou's mutton bread in soup is to cut the cooked mutton into large pieces, add vermicelli, garlic sprouts and coriander, and pour the mutton soup, and you can eat it. There is also steamed bread. Xi 'an is a cake with dead flour (without fermented flour), while Lanzhou is a local bread with raised flour, which keeps the original flavor of flour and is delicious when any seasoning is kept. The practice is also different. Xi 'an paomo needs to be broken by itself and then cooked again, while Lanzhou paomo only needs to make soup and meat, and then give you a big cake, so you can help yourself. You can pull the cake open and throw it into the soup, and enjoy the taste of mutton soup and steamed buns. Or a bite of soup and a bite of cake, then a large piece of mutton is chewed slowly, and two fans, big steamed buns and large pieces of meat are sucked away. That feeling is meaningless.
Xi 'an paomo and Lanzhou paomo are neither superior nor inferior, the former belongs to delicate type, while the latter belongs to rough type. In the northwest, you can be free and run at will.
But I think the mutton bubble in Lanzhou is better. A man I know in Xi 'an also said that the mutton bubble in Lanzhou is better, but it depends on personal preference.
Lanzhou specialty snack-Hot Crystal Cake! ! !
Sweet and fruity
If you don't say more, look at the jujube fragrance on it.
Fried bean jelly-a special snack in Lanzhou.
It is also a famous local flavor snack in Lanzhou. Where there is a place to sell stuffed skin, there must be a place to sell fried powder with oil. (Note: it's not the fried powder in the south, but the fried powder here is cubic.:) Cool.)
Stir-fried powder can make this girl's favorite, put more sesame sauce and Chili oil, no, saliva.
Stir-fried bean jelly is made of bean jelly. First, boil the braised lard in a flat-bottomed iron pot, then put the square powder cut into mahjong tiles into the pot several times, add sugar, chopped green onion, garlic sprout, refined salt and soy sauce, and stir-fry until it is golden and hot, and then serve the bowl. According to everyone's taste, mix with Chili oil, sesame sauce, aged vinegar, garlic juice and refined salt, and serve.
Lanzhou special snack-Jiangshui noodles
It is also a kind of flavor food in Lanzhou, with exquisite materials and fine production. Slurry is fermented by fresh vegetables. After the dough is rolled by hand, it is cut into slender noodles with a knife, commonly known as "sharp noodles". The slurry is boiled and soaked in chopped green onion, refined salt and pepper. After the noodles are cooked, they are fished into a bowl, poured with cooled slurry and sprinkled with coriander. It is refreshing and delicious to eat, and it is delicious for clearing heat and relieving summer heat in midsummer. Plasma surface has the effects of clearing away heat and relieving summer heat and treating diseases, and can be used as a beverage alone. In the hot summer and summer, drinking a bowl of slurry will make people feel cool and refreshing, and can relieve fatigue and restore physical strength. Regular consumption of serous water can also cure some diseases. Patients with hypertension often eat celery serous water, which can reduce and stabilize blood pressure. It also has certain curative effect on some diseases of gastrointestinal and urinary system. Some hospitals use plasma combined with drugs to treat burns, which can greatly reduce the pain of patients and achieve remarkable results.
Written by Wang Xuan, a scholar in Lanzhou in the late Qing Dynasty (a play on the surface of the oar), it can quite tell the wonderful thing about the surface of the oar: cooling off summer heat depends on the water of the oar, and relieving inflammation and stomach is self-harmonious. The noodles are long and chewy, and the beauty of Qin is evaluated. Splashed red acid is full, and your heart is frozen. What's more delicious than a scholar?
Spicy Hot Pot
Many Sichuan friends may be unhappy to see this title. In fact, this mala Tang is indeed from Sichuan, and the copyright of its name should belong to its hometown. It's just that when I arrived in Lanzhou ten years ago, I did as the Romans do and developed into another appearance.
It is said that Sichuan Mala Tang needs many guys, such as a small table with a hole in the middle for the soup pot, etc., while Lanzhou Mala Tang can be scalded as long as it has a bigger aluminum pot.
The hot materials are even more different. The most distinctive features of Lanzhou Mala Tang are wide noodles, potatoes and the like. Wide noodles are strips as wide as belts made of local starch in Lanzhou, and potatoes are also local specialties in Gansu. Other crops are difficult to grow on the Loess Plateau because of lack of water, but potatoes are of good quality. Wide powder becomes translucent after being taken out of the pot, with the luster of pepper and butter. It is particularly chewy and is a good exercise for eating chewing muscles. From the point of view that people often burn their tongues and get angry, their popularity can be seen. Cut potatoes into slices and cook them for a while, and they will be very smooth and eat like clouds.
Once in an authentic Sichuan restaurant in the field, I ordered spicy noodles and potatoes, but the result backfired, and I realized that I was nostalgic for Lanzhou Mala Tang.
Lanzhou noodle noodles with minced meat
Noodles with minced meat is 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 treat for old people's birthdays, children's birthdays and other festivals, with the meaning of longevity and longevity. Saozi noodles are exquisite in workmanship: first, they are made of pork, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings; Mix the dough with alkaline water, knead it repeatedly, then roll it into dough with uniform thickness, cut it with a kitchen knife and cook it in a pot. When eating, the noodles are fished first, and then the dumplings are scooped. If the soup is multi-faceted, the dumplings are fresh and fragrant, the soup tastes sour and spicy, and the noodles are slender, tough and refreshing, making them a delicious food with rich nutrition and suitable for all ages.
Noodles with minced meat are greeted by Lanzhou people during the Spring Festival. They are all made by their own families and have different flavors. Lanzhou people are really good at making noodles.
Lanzhou Zhajiang Noodles
Generally, when eating in old Lanzhou, sliced noodles are used, and the advanced ones use handmade noodles. There is little difference, mainly in taste, but handmade noodles are more powerful. Now many places are selling sliced noodles similar to handmade noodles, which is also a good choice for Zhajiang Noodles. Personally, I don't like noodles that are too thick, so when I make my own Zhajiang Noodles, I always use noodles that are similar to handmade noodles.
Let's talk about side dishes after the noodles are finished. Generally speaking, there are more rules about paying attention to others, and there must be at least six side dishes! No matter what, make sure there are four! Usually, there are cucumbers (if they are big men, they can chew the whole ground, and MM is best to shred and cut into strips), seasonal vegetables (celery, Chinese cabbage and the like), green garlic, green beans, soybeans, radishes, bean sprouts, dried tofu and so on. Some people like garlic, of course, and a few cloves of garlic.
Laozaozi
When I was in ga (ga), I always drank Ni. Now there is an egg and milk mash in Muta Lane, Xiguan, which smells very fragrant. Now there are so many things that I can only look at here.
I hope which snack bar can restore this famous snack.
Authentic babao laozaozi
Lanzhou special snack-entrails of sheep
It is also one of the famous snacks in Lanzhou. The raw material is sheep viscera. I don't know the specific method, but the taste is very good. There is a mutton offal in a lane in the middle section of Gaolan Road (opposite to Yuanjing Internet Cafe). The taste is good and clean. Eat a mouthful of mutton offal, then eat a mouthful of hot soup, and the cakes are very strong (a nearby dessert shop is also very good)
This is my girl's favorite, too. My dad said no lungs, they are not clean!
Soft pear! !
This is a rare thing, and it is also very expensive in Lanzhou now. Clearing away heat and toxic materials, relieving cough and resolving phlegm! ! !
Grab the mutton! ! ! !
Wang Yuyuan/Kloc-0, the successor of "Tangwang Finger-grabbed", came to Lanzhou to operate in 1978, and formed a food market featuring hand-grabbed mutton in Xiaoxihu, Qilihe District. Tang Wang's hand-grabbed mutton is made of Jieyang, which is good in meat quality, tasteless and fat. It is slaughtered and cooked on the same day. The seasoning is excellent, the collocation is appropriate, the heat is proper, and the taste is mellow and delicious, fat but not greasy.
The night market in Lanzhou is full of snacks.
I cann't help it. My mouth is pouring
There are also lentil flag flower noodles that are rare in Lanzhou now. Haha, I haven't eaten them for a long time, and I don't know where to find them.