Lanzhou beef noodles
If you start from Lanzhou, Lanzhou people start their day with a bowl of beef noodles. It is said that the history of Lanzhou beef noodles has been 200 years, and its founder was Chen Weijing, a student from imperial academy during Jiaqing period of Qing Dynasty. Lanzhou beef noodles pay special attention to "one clear, two white, three red, four green and Huang Wu". Capillary, three thin, two thin, two pillars, buckwheat gluten, thin width, big width. Take the noodles out of the cauldron and put them in a large bowl of coarse porcelain. Pour in the beef soup cooked by the secret method of heirloom and sprinkle with garlic sprouts and coriander. It tastes smooth and fragrant.
Lanzhou beef noodles
For many Lanzhou people, eating a bowl of beef noodles in the morning is almost unspeakable enjoyment. A bowl of noodles is hearty, and every pore is comfortable. Compared with those beef noodle restaurants with large facade and high decoration level, beef noodles in some small shops with simple decoration and small area may taste better. In a beef noodle restaurant with good business, there is no room for turning around. Here, you will fully realize the equality between people, whether you are a government official, a street vendor, a university professor, a man, a woman, an old man or a child. Everyone walked together for a common goal and gathered around a square table, eating with red faces and sweating. Not only is the store crowded with people, but even the benches at the door are full of people. Some people even squatted at the door of the store with a big bowl of coarse porcelain, without looking up.
Mutton is another delicacy in Gansu. Gansu has a long span from east to west, so there are many kinds of sheep, and there are many ways to make mutton, such as hand-grabbed, ice-grabbed, braised, boiled and barbecued, among which the hand-grabbed mutton in Linxia Dongxiang is the most famous.
Hand-shredded mutton
Linxia Hezhou sheep, also known as "Zhanyang", was once a tribute to the imperial court and was known as "Red-Doted Capricorn in the Korean War". Dongxiang Autonomous County is characterized by deep ravines, drought and little rain, and rich pasture. Therefore, Dongxiang mutton is tender in fat, little and delicate in fiber, and rich in protein and various trace elements. Warm and hospitable Dongxiang people, it is essential to grab mutton at the banquet every holiday or when guests come to the door. Dongxiang finger food is to cook the whole slaughtered Capricorn lamb, or disassemble the whole lamb into six pieces, such as the front shoulder, the back shoulder, the chest, the back, the ribs and the coccyx, and put them in a large pot with seasoning for stewing. After cooking, the mutton with bones is cut into strips or blocks two fingers wide, and then served on a hot plate. Diners grab the cooked pork ribs, tear them off, dip them in salt and pepper, Chili oil and vinegar, then put on the freshly peeled garlic cloves and take a bite of the meat and garlic. The meat is tender, fragrant and delicious, without fishy smell. It is the best meat.
Jingyuan lamb
Gansu mutton is delicious and famous, and Baiyin Jingyuan mutton is also famous. Jingyuan county belongs to the alluvial basin of the Yellow River. The territory has a cool climate and is rich in dozens of herbs such as Bupleurum, Ephedra, Mu Yi, Dandelion and Platycodon grandiflorum. The mountains are full of water and rich in minerals. Lambs eat herbs in the sun and drink mineral springs at night, which makes Jingyuan lamb tender and delicious. Its unique Tan sheep breed, unique growing environment and unique processing method make the delicious and nourishing value of Jingyuan mutton unique and outstanding.
From Lanzhou to the west is the golden section of the ancient Silk Road. Go all the way along the rolling Qilian Mountains and gradually go deep into the hinterland of Hexi Corridor. Liangzhou, Ganzhou, Suzhou, Jiayuguan, Guazhou, Dunhuang ... The sky is blue, the snow-capped mountains are winding, the earth is deep, and cattle and sheep flock together.
Three sets of cars
In Wuwei, the hometown of Tianma, a tourist symbol of China, the most amazing thing is that its breakfast comes standard with a "three-piece car", which is equivalent to the morning tea of Guangzhou people in Liangzhou, and it is not perfect without one thing: a big bowl of Liangzhou noodles and a plate of bacon made with special cooking techniques. After eating, drink a cup of rock sugar, longan, walnut kernel, jujube, medlar and poria tea, boil with water, and the color is bright, which is really pleasant.
Zhangye, Fan Xiao
Jiuquan chicken soup huguo
Dunhuang donkey meat yellow noodles
Starting from Liangzhou and going west along the ancient Silk Road, you can eat the iron plate mutton in Jinchang, the small rice in Zhangye, the fried firecrackers, the chicken soup paste pot in Jiuquan, the roast mutton in Jiayuguan, the delicious fresh spring mutton and the famous Dunhuang donkey meat yellow noodles and mutton juice ... Behind each snack, you can tell a long story.
Mutton pad paper
The harmonious collocation of noodles and meat is also prominent in Gansu cuisine, and Yongchang mutton pad paper is the representative. Yongchang has a big Huangshan Mountain, and there are hundreds of herbs on the mountain. Yongchang sheep eat Chinese herbal medicine from Dahuangshan and drink snow water from Qilian Mountain, so the mutton here is not smelly. 1 19 years ago, before the battle of mobei, emperor wudi of the Han dynasty, it was the territory of Xiongnu, with beautiful water and fertile grass, and the sheep here were fat since ancient times. After the Battle of Mobei, people from the Central Plains moved here, bringing farming culture, but at the same time nomadic civilization was also inherited and carried forward here, including the food culture left over. Mutton pad paper is to stir-fry mutton in advance, and only put ginger, pepper and onion to keep the original flavor of mutton as much as possible. Then use local wheat flour and flour, roll it into thin dough like noodles, coat the dough with clear oil, roll it into rolls, cut it into small rolls one inch square, then "pad" these small rolls on the mutton fried with water, cover it, and stew it for half an hour. The pasta made in this way is extremely delicious because it is contaminated with the smell of meat, and the meat is not so greasy because of the existence of pasta, and it tastes very special.
Jiayuguan barbecue
The roast mutton in Jiayuguan is often joked that you can eat any part of the sheep except wool. Jiayuguan barbecue originated in Xinjiang, but it is a school of its own. Xinjiang barbecue meat is very big, so it is often roasted with cooked meat, and most people are full after eating at most two skewers. Jiayuguan barbecue is directly roasted with fresh mutton cut into small pieces, which is more delicate and delicious. The kebabs fly up and down on the burning charcoal fire, and the barbecue chef constantly assists with spices such as cumin, Chili noodles, salt and pepper, while sizzling in the charcoal fire, while emitting attractive fragrance with the rising fireworks. Pork belly, lamb belly, lamb chops, sheep hoofs and sheep tendons are constantly swallowed ... one rope, two ropes, one handful, two handfuls ... If you are lucky, you can also eat some roast sheepskin obtained by luck. With a glass of iced fruit beer, beer or apricot skin water specially made by local people, it is delicious.
In Dunhuang, roasted mutton is no longer strung with iron skewers, but replaced by branches of red willows growing on the Gobi desert. When a plant meets meat, it will bring another delicious encounter.
Hexi Corridor is vast in heaven and earth, and the geographical environment such as desert and Gobi makes life more likely to exude a sense of loftiness, which makes people open-minded and open-minded. People here eat meat and drink from big glasses without wriggling or posturing. They have their own simplicity and massiness, and they can be brothers and be honest with each other.
Imagine, on a starry summer night, or a snowy silent winter night, or an autumn evening with falling leaves, about three or five friends are sitting in front of a roast mutton stall, listening to insects and enjoying the quiet beauty of autumn leaves, or watching snowflakes fall silently, and a bunch of barbecues, a glass of beer and a word of confidence pour out with the night.