Lanzhou beef noodles with clear soup, commonly known as "beef Lamian Noodles", is the most famous flavor snack in Lanzhou, and it is also the most distinctive popular economic snack, and is praised by local people as the McDonald's of Lanzhou. Lanzhou beef noodles was founded in Guangxu period, initiated by Ma Baozi, an old Hui man. Beef noodles are famous for rotten meat, fresh soup and fine noodles at home and abroad. Lanzhou beef noodles have five characteristics: clear soup, white radish, red pepper and pepper oil, green coriander and Huang Wu noodles. Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves and other types according to their thickness. Noodles are pulled by hand on the spot, and a bowl of noodles can be made in less than two minutes. Then pour beef noodle soup and white radish slices, add red pepper oil, green garlic sprouts and coriander, which is amazing.

Pita Bread Soaked in Lamb Soup

Mutton steamed bread is thick, mellow, thick in broth, smooth in tendons and rich in flavor, and has the function of warming the stomach. Its cooking technology is very strict, and cook the meat's craftsmanship is also very particular. The "Tuotuo steamed stuffed bun" made of meat is crisp and sweet, and it won't leave the soup. Before eating, you must break the "Tuotuo Steamed Bread" into small pieces. The smaller the steamed bread, the better. This is to facilitate the five flavors into steamed bread. And then cooked by the chef. When cooking steamed buns, it is important to order soup with steamed buns, use proper seasoning, cook with strong fire and put the bowl in time, so as to meet the requirements of the original soup entering steamed buns and the steamed buns smelling fragrant. Mutton paomo not only pays attention to cooking, but also pays attention to "eating". There are three ways to eat: dry soaking, steamed steamed bread, soup completely infiltrated into steamed bread, and there is no soup, steamed bread or meat in the bowl after eating; Mouth soup requires cooking, and there is only one mouthful of soup left in the bowl after eating; Water besieged the city.

Pull potatoes

This is a local dish in Gansu province, which is made with potatoes and melons, the specialties of Gansu province, in summer. Wash and peel potatoes, cut them into hob blocks or diamond blocks, and fry them in oil pan twice until golden brown. Leave a little oil in the frying spoon, constantly stir the sugar, and let the sugar melt evenly when heated. When the sugar solution bubbles to the size of a small needle tip, quickly pour in the fried potato pieces, sprinkle with sesame seeds and turn evenly, and then serve. At this time, I saw potatoes with bright colors, held with chopsticks, and silver silk dancing, sweet and delicious.

Fried sheep tail

Sheep tail is actually a crisp and delicious staple food made of protein, red bean paste, water ball powder and flour. Golden color, beautiful appearance and rich nutrition. The production process is not complicated. Beat the egg whites into foam, add dough powder and flour, and stir well. The bean paste is made into cherry-sized blanks by hand, wrapped in egg paste with a small spoon, fried in a pot and taken out.

Baihua whole chicken

This is also a famous dish with Nostoc flagelliforme as its ingredient. Use a fat hen, remove the breast and tenderloin, chop the fat into fine mud, add water, egg white and salt, and stir into minced chicken. Add onion, ginger and salt to the rest, steam it in a cage, take it out, leave the head, claws and wings, cut the rest of the meat into five pieces and spread it in a fish dish. In addition, spinach, Nostoc flagelliforme and steamed egg yolk were made into fine powder respectively. At this time, put the minced chicken on the chicken slices spread out in the dish and make them into diamond-shaped blocks (or other patterns). Sprinkle the spinach, Nostoc flagelliforme and egg yolk neatly on the minced chicken. Split the chicken head with a knife at the front end of the fish dish, and put the chicken feet at the other end of the fish dish to make it into the shape of a chicken with wings on both sides. Steam in a cage for ten minutes, and serve after boiling. This dish is exquisite in operation, novel in design, fragrant, tender and delicious, light and not greasy.

Gao Dan Niang pi

"Gao Dan Niang Pi" was originally a snack in Xi. 1925, the boss of "fuhuaxuan" was introduced to Lanzhou in his senior year. It is named because of its high load and high quality fermented skin. When making "Gaodan stuffed skin", it is forbidden to use alkali, also called "white stuffed skin". It won't hurt your stomach. In addition to sesame sauce, Chili oil, salt and vinegar, supplemented by a little fresh bean sprouts or shredded cucumber, the taste is light and refreshing. At the time of sale, operators will season and mix them and then give them to customers to maintain their unique flavor.

Water sludge

When eating noodles, the pulp can be used as cold drink and soup. Add chopped green onion and coriander to taste, and it will be more popular. So people in Lanzhou, Dingxi, Tianshui, Linxia and other places like to eat slurry. Slurry has the effect of clearing away heat and relieving summer heat. In the hot summer, drinking or eating a bowl of syrup will immediately feel cool, and it can also relieve fatigue and restore physical strength. Plasma is also effective for some diseases. Some hypertensive patients often eat celery syrup, which can lower and stabilize blood pressure. It is said that serosity also has certain curative effect on some diseases of gastrointestinal and urinary system. In some hospitals, plasma and drugs are used to treat burn patients. The production of slurry water is also very simple. Celery, lotus, "Chinese cabbage" and other leaves are generally used as materials. After cooking, add the fermented starter, put it in a pot and cover it. You can eat it after wearing clothes all day.

Fermented leather

It is a good cold food made of flour, which is found all over Gansu, and Lanzhou is the best. When making stuffing 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 dough into a special stuffing basket, push it evenly, steam it in a cage for 3 to 4 minutes, then take it out, cut it into strips when eating, and mix it with mustard, garlic, sesame paste, Chili oil, vinegar and sauce.

Minced meat noodles

Minced meat noodles are 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 product for old people's birthdays, children's birthdays and other festivals, meaning "long life". Saozi noodles are exquisite in workmanship: first, they are made of mutton, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings; Mix the dough with alkaline water, knead it repeatedly, then roll it into a uniform dough, cut it with a kitchen knife and cook it in a pot. When eating, fish noodles first, and then scoop jiaozi. The soup with many noodles and few noodles is delicious, sour and spicy, and the noodles are slender, tough and refreshing. It is a nutritious food suitable for all ages.

Wang finger food mutton

Named after Tang Wangchuan of Linxia Hui Autonomous Prefecture. In the Tang Dynasty, there was a traditional diet called "Hand-grabbed Mutton" in Wangchuan, which was a unique ethnic diet developed by the "Salta" people from Central Asia and West Asia who were introduced to China from time to time.