For example, cold noodles, noodles, fried noodles, stuffed skin, candied fruit, grey beans, mutton offal, mala Tang, noodles with beef noodles, dry-mixed noodles, noodles with noodles and fried noodles are usually sold together with beef noodles, and noodles are naturally pulled out. The characteristics are that fried frozen tofu and a variety of vegetarian dishes are mixed with beef noodle soup to thicken, slowly cook and pour them into new ones. Niangpi The so-called Niangpi is actually steamed dough with flour syrup. There are two kinds, one is ordinary stuffed skin, and the other is high-load stuffed skin. Although the first one is "ordinary" (in fact, it means universal), it is more distinctive: the kneaded dough is wrapped in gauze, washed in clear water, and finally the clear water becomes the pulp of steamed dough, while what is left in the gauze becomes a small group of things with strong toughness and ductility. In fact, it is protein in flour, which becomes porous gluten after steaming, and the dough and gluten that become golden after adding alkali are matched with more than ten kinds of seasonings. In fact, these seasonings are also carefully crafted. There are several Amomum tsao-ko soaked in vinegar, and the two are sweets. Grey beans are slowly cooked with peas and jujube, but the temperature and ingredients are not so simple. Otherwise, Du Weicheng, the most famous "king of grey beans" in Lanzhou today, would not have to learn from his teacher. This brown food tastes very good, because peas are stewed very soft. Because of the raw materials, gray beans are nutritious snacks, especially suitable for eating in winter. Many people who grow up in the city don't know what wheat is like. If you have eaten sweets, you will know. The principle of making fermented grains is similar to that of fermented grains (called fermented grains in the south), but the raw material is wheat. After the steamed wheat is fermented with distiller's yeast and mixed with cold boiled water, there will be delicious candied fruit, which keeps the original wheat, but it is both sour and sweet, which is indescribable delicious. But don't eat too much, because it contains alcohol, and it would be ridiculous to be drunk by sweet sugar. It is very suitable for eating in summer. They are usually sold in a stall. Most of the stall owners are white-haired old women. They are small and cheap. When I was a child, I used to patronize them. I remember that gray beans and candied fruits were ten cents. Lamb paomo Lanzhou mutton paomo is very different from Xi 'an mutton paomo. Let's talk about steamed buns first. Xi 'an is a dead flour (without fermented flour) cake, while Lanzhou is a local leavened flour cake. It uses a special fermentation process to keep the original flavor of flour, and it is delicious when any seasoning is not put away. It is even worse to put turmeric (a food pigment) and bitter beans (a lightly bitter herb to dry and grind), and the method is different. Xi 'an paomo needs to be broken by itself (now there is a bun breaking machine) and then cooked in the pot, while Lanzhou paomo just cooks the soup and puts the meat for you, and then gives you a big cake, and then you can help yourself. You can cross your legs, or put the cake into the soup all at once, or take a bite of the soup. Xi 'an paomo and Lanzhou paomo are neither superior nor inferior, the former belongs to delicate type, while the latter belongs to rough type. I often go to eat Xi 'an paomo now. I remember when I was a child, there was a stall owner in front of my house, who put a whole stewed sheep on the chopping board, put the head of the sheep on the top of the cabinet, and the owner cut meat on it with a sharp knife, which impressed me deeply. When I went home every winter vacation in college, the first bowl of rice served by my mother was always mutton in soup. Mala Tang may be unhappy for many Sichuan friends to see this title. In fact, Mala Tang really came from Sichuan, and the name copyright should belong to its hometown. It's just that after arriving in Lanzhou ten years ago, it 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 the chewing muscles when eating. 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. Mutton offal "Yangjia Township, Yangjia Township ..." I remember a lean Hui grandfather selling mutton offal in the street of Shilidian, and I don't know how to translate it into Chinese characters. It's not like Lanzhou dialect, but maybe Arabic, hehe, whatever. At that time, I was in middle school, growing up, and a bowl of mutton offal at fifty cents was really a big temptation. If you sit down at the stall, his wife with a black veil will pick up a small bowl, scoop up some strange things with different colors (haggis or mutton offal or mutton offal) from the steaming pot, add clear original soup, sprinkle some garlic sprouts and put some pepper, and then it's your turn to play ┈ ┈ and buy a Lanzhou pie, and a delicious meal will be solved.