First of all, let's talk about Pingliang snacks, mutton buns in soup, which is a unique Islamic snack. Pingliang's mutton is tender and delicious, so mutton buns in soup are of course delicious. Not only is the broth fresh and not greasy, but it is tender and has no smell, and it is even more delicious with sesame oil, chili pepper, coriander and minced garlic. Soak steamed buns in mutton soup to eat. Steamed buns have both the delicacy of mutton and the flour fragrance of steamed buns, which is particularly refreshing and suitable for all ages.
Pingliang's crisp cakes are also quite delicious, and there are several kinds of crisp cakes. First, they are dark and crisp. This kind of cake doesn't look crisp on the surface, but it tastes crisp and delicious when eaten in the mouth. There are two kinds of salty cakes with five flavors and sweet cakes filled with sugar. Ming shortbread looks crisp on the surface, and it is golden and shiny. It is also crisp and delicious when eaten in the mouth, and it also has two flavors: salty and sweet. Now there is a sweet shortcake made of sweet-scented osmanthus sugar stuffing, which is also my favorite.
Stewed soft-shelled turtle in Lingtai County of Pingliang is also my favorite food. Soft-shelled turtle is nutritious and is a tonic food. The turtle in Lingtai is made by slaughtering the turtle, scalding the turtle's black color with boiling water, chopping the turtle into pieces, and stewing the turtle with broth, ginger, onion, garlic, pepper, sugar and salt. It tastes delicious, soft, waxy and fragrant. There is also a famous dish in Pingliang called braised elbow, which is not worse than the elbow in Shandong at all. After the elbow is marinated and cooked, it is poured with a good seasoning, which is full of color, flavor and taste, fat but not greasy, smooth but not oily, and particularly delicious.
Jingchuan guanguan steamed buns
It is said that during the reign of Emperor Kangxi of Qing Dynasty, Aisingiorro Xuanye, the sage of Qing Dynasty, visited Xian and passed Jingchuan. The local officials paid tribute to the pots and pans steamed by the people, which was greatly appreciated by the emperor after tasting, and was designated as a tribute. The name of pot and pan steamed buns began to flourish every year, and the flavor is still the same today. Jingchuan pot steamed buns are soft and delicious, with long alcohol flavor, soft heat and crisp cold, and have the characteristics of no mildew, no rancidity and no taste change after long-term storage. Soak in boiling water, such as cotton bud trial exhibition, white lotus blooms, and its taste is not diminished, which is a must-have for the journey.
Jingning guokui
Also known as Jingning Cake, it began in Tongzhi period of Qing Dynasty, and has a long history. It is a traditional food in Jingning. It is famous in and outside the province for its unique production, crisp and long-lasting taste. In 1950s, it was awarded the title of excellent product and exhibited in Lanzhou and Beijing. Jingning pie is characterized by snow-white flour, flat appearance, uniform thickness, bright color, crisp and crisp, sweet and delicious, rich cake fragrance, penetrating appetite, not easy to break and easy to carry. There are two varieties: oily and sugary.
Jingning red-cooked chicken
Also known as Jingning braised chicken, it is a traditional famous food in Jingning. It is famous in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, fresh and delicious taste, bright appearance, reddish brown color, thick meat flavor and refreshing taste. It is a flavor food that travelers on Xilan Highway scramble to buy. Or eat on the road, or give gifts to relatives and friends, it is not only a feast, but also a nourishing product. People describe that the smell is thousands of miles away, and the taste comes from chicken.
Huating Walnut jiaozi
Peeling walnuts, stir-frying them with slow fire until they are light yellow and fragrant, blowing off the fine skins on the walnuts, rolling them into mud while they are hot, adding salt, then fully stirring and mixing them with boiled red and white radishes, tender white cabbage or tofu, and adding minced onion and ginger, cooked clear oil and spiced seasoning, mixing them into cake stuffing, and putting the foreskin into the pot. Rich in nutrition, although it is a vegetable dumpling, it has the quality of meat dumpling, so when jiaozi is just cooked, it is extremely fragrant, not greasy or light, with a refreshing fragrance and a long aftertaste.
Huating San fan
The best rice in Huating is the new corn and flour ground with stone powder. First, boil the water, pour in about half of the total amount of noodles, and stir while cooking. When it is cooked, sprinkle the yellow noodles slowly and evenly, stir well, and then simmer for 56 minutes. The taste of rice is mostly in the deployment of side dishes. In rural areas, pickled sour cabbage, salted cabbage, salted cabbage and fried potato shreds are often used as side dishes. It is also often accompanied by fried pork blood, intestines, liver, meat and radish. In early spring, fresh alfalfa and other wild vegetables that have just come out of the ground are cooked and cooled, and then cooked with clear garlic juice, which is not only delicious but also can relieve fatigue.
Pingliang su pancake
Pingliang Crispy Cake, a popular food with local flavor, also known as Crispy Mo, is famous in Shaanxi, Gansu and Ningxia provinces, and has a business history of more than 100 years. Pingliang crisp buns can be divided into three categories: dark crisp cakes of Han people and bright crisp cakes and pulled crisp cakes of Hui people. There are two kinds of dark shortbread: salty shortbread with five flavors and sweet shortbread with sugar filling. The surface of crisp cakes is bright and crisp, and they are soft to eat, and they are also divided into sweet and salty. There are more than ten kinds of patterns of shortbread, such as cow tongue, hemp sole, eyebrow and square. Over the past decades, through the continuous innovation of chefs, Pingliang shortbread has formed the characteristics of many colors, crisp mouth, fragrant aftertaste and portability.
Huating hemp rot
Hemp rot is a processed and cooked product of hemp seeds. Because it is as white as snow and looks like tofu brain, it is named hemp rot. When it is made, the selected clean hemp seeds are soaked in water for swelling, then the hemp seeds are ground into paste with a stone mill or beaten into paste with a beater like tofu, then filtered with tofu cloth or coarse gauze to remove residues, and then the filtered paste is slowly poured into boiling water to make it mature. After ripening, the hemp pulp milk floats on the surface of boiling water, as white as snow and as soft as bean curd, and it is fragrant and delicious. Hemp rot is usually accompanied by chopped green onion, white radish or fresh Chinese cabbage, accompanied by fresh ginger, salt, spiced spices, etc. After mixing, it is packaged into jiaozi or steamed buns, which is fragrant and not choking, crisp and refreshing.
Yuntai stewed turtle
The famous dish in Longshang, which is made of Lingtai soft-shelled turtle, which enjoys the reputation of the national soft-shelled turtle crown, is deeply loved by the majority of guests with its unique production technology and rich nutritional value. Production method: Chop the slaughtered and blanched turtle into pieces, add broth, ginger, green onion, garlic, pepper, monosodium glutamate, white sugar and salt, and stew until the nail fish is soft and waxy.
Ferments hides
It's a vegetarian snack in Pingliang. The main procedure of making is: first, put the mixed dough in a clear water basin, knead, rub and wash until it is separated into starch and gluten, then put the starch into a special dumpling-making gong for cooking, cut it into strips when eating, put it into a dish or bowl, and mix it with seasoning such as salt, vinegar, garlic paste, oil pepper, sesame sauce, etc. It is characterized by being thin, soft, flexible, sour and cool.
Yuntai sticky pockmarked
It is a kind of millet food with high viscosity, and Weilingtai in Longdong is rich. Rice can be used as porridge, and flour can be used to make cakes. If cooked in a feast, it will have a pure and honest flavor.
Mutton hotpot
Pay attention to the use of local mutton, carefully selected, with tofu, vermicelli, onion, leek, garlic and chili pepper, oil, salt, sauce, vinegar and so on. When you enjoy it, the soup in the copper hot pot rolls, and the diners put the mutton slices and other ingredients into the pot, which is cooked in an instant, and the food is not greasy, crispy and pleasant.
Braised pork joint
It is a famous dish in Pingliang. The production procedure is as follows: firstly, cook the selected pork elbow, put the elbow into the plate when eating, and pour it with the prepared seasoning. It is excellent, fragrant, delicious and stylish, fat but not greasy, and delicious. 1986 When the former General Secretary of the Central Committee helped Yaobang inspect Pingliang, he was very appreciative after eating this dish, and the braised elbow became famous from then on.
Huchimo
Also known as stone buns and sand buns, it originated in ancient times. The method of Shanghai Tooth Steamed Bread is unique. First, the pea gravel is burned to extreme heat, and then the bread is baked on the table. Flour is well prepared, mixed with spices, refined salt and clear oil, rolled into a round cake, cut three times in the center of the cake, and baked in a stone pot until cooked. Steamed buns are shaped like furnace teeth, crisp and delicious, and easy to carry.
Sour face
Also known as slender surface and saliva surface. Sour noodle soup is a traditional local famous noodle in Lingtai, and it is also an excellent meal for entertaining relatives and friends. Sour soup noodles are thin, fine, smooth, fried, thin, sour, spicy and fragrant. People sum up that lotus flowers turn in the pot under the slender noodles and catch a thread in the bowl. It is soft and chewy, tangy, delicate and unique. Lingmesa is exquisite in materials and fine in production. Take special flour (called "flying reed noodles" in rural areas), mix it with buckwheat ash or alkali, knead it repeatedly into dough, put it in a basin to wake up, knead it several times here, then roll it out until it is even and transparent as paper, and then cut it into fine, medium (leek leaves) and wide with a special noodle knife, and put it on a clean bar or dish. Sour soup noodles are thin and long, and the soup is sour and spicy. When eating, put a few side dishes under the front pot and the soup in the back pot, eat them at the bottom, first thin, then medium, then wide, and hold more noodles than soup, each bowl is only two or three mouthfuls, and you have to taste all three kinds of noodles. In recent years, many hotels and restaurants have introduced Lingtai handmade noodle technology to provide services for guests.
Raw noodles
Slice beef tenderloin and lamb tenderloin, cook with pasta, and add sauce, vinegar, onion, ginger, salt and other condiments. When the noodles are cooked, the soup is crispy and delicious.
Steamed chicken with Yuntai
Chop up fresh chicken, add salt, seasoning, sesame oil, chopped green onion, etc., mix with flour, wrap it in dough, steam it in a cage, and it is delicious, tender and fragrant.