Speaking of Gansu, Xiao Wanzi's first impression was of the Gobi Desert, a desolate and desolate scene in the text, where "there are no friends from Yangguan in the west".

When I was in college, I had a classmate from Gansu Province who lived in Tianshui. His hometown was in the middle of barren mountains. According to his description, his place was extremely poor. When he was in elementary school, he had to get up before dawn and carry two bags of steamed buns on the road.

They are all very far, and it takes nearly two hours to walk on a mountainous road.

The memory formed by these scenes in my mind has always been lingering. He recalled that what he missed most about going to school at that time was to have a bowl of noodles when he came home at night.

A bowl of noodles was his deepest memory as a child.

Later, Xiaowanzi was lucky enough to visit the northwest, see the scenery of Gansu with his own eyes, and taste the "food" that he missed the most.

Gansu Province, referred to as Long, is located in the upper reaches of the Yellow River, in the contact zone of the Qinghai-Tibet Plateau, Loess Plateau, and Inner Mongolia Plateau.

The Longnan Plateau, towering mountains, grasslands and pastures, Hexi Corridor, Jiayuguan and Dunhuang are like twinkling stars, dazzling and attracting tourists from all directions.

But what makes Xiaomiwanzi unforgettable is the folk delicacies with a strong local flavor and full of the simple and kind personality of Gansu people.

The beef noodles in Lanzhou, the capital of Gansu Province, are famous throughout the country for their exquisite craftsmanship and delicious and mellow taste. Everyone who has tasted them praises them as "fresh and fragrant, and well-deserved."

In Lanzhou, the chef who makes the best beef ramen is Hui chef Ma Fuxiang. His ramen is famous for its fine preparation and pure taste.

The author had the honor to visit this old chef, and saw the reconciled noodles swinging up and down in his hands. The noodles were pulled left and right like a rubber band, and stretched evenly like thin vermicelli.

According to Master Ma, the key to ramen lies in the making of the noodles. The noodles are made from first-class noodles ground from the winter wheat produced that year, also known as snowflake flour. The noodles should be softer, and each handful should be pulled seven to eight times.

The cooking of beef soup and the selection of tableware are also very particular. The meat is made from fresh vegetable beef. Old beef and frozen beef are never brought into the store. When cooking, only star anise, cinnamon, pepper and ginger slices are added to maintain the original flavor.

The time is more than 4 hours, so that the mellow flavor of the beef is fully dissolved in the broth.

When pouring the noodles, add refined salt and red pepper oil, sprinkle with diced cooked beef, minced coriander, and shredded garlic sprouts. Eat now and pour it in. One hot dish and three fresh ones.

In addition, it can be paired with some seasonal side dishes, such as candied garlic, leeks, radish, etc., commonly known as "side dishes". There are also vinegar and minced garlic for the eater to choose, so that the ramen can be more delicious.

As the saying goes, "Good food needs beautiful utensils." Lanzhou Beef Ramen uses a mung bean porcelain soup bowl with lace, which is elegant in color and unique in composition. It is marked with the word "halal" written in Arabic and Chinese, and has a beautiful shape.

Make it colorful because of its utensils and famous for its taste.

The author has not only seen many Lanzhou beef noodle restaurants in big cities such as Beijing, Shanghai, and Chongqing, but also in remote Jixi, Heilongjiang, Kashgar, Xinjiang, Shigatse, Tibet, and Sanya, Hainan Island. Their eye-catching signs are everywhere, which shows that they have gone out of their homes.

Camps were set up all over the country.

Saozi noodles are one of the local snacks in Gansu. Because this kind of noodles is slender and flexible and can withstand continuous cooking, it is also called Changshou noodles.

Saozi noodles are highly valued in Gansu, especially in rural areas. It follows the old tradition of eating Saozi noodles on the birthdays of old people and children, which means "luck and longevity".

In addition, on the first day of the first lunar month, sowing and harvesting, and entertaining distinguished guests, you must eat soybean noodles.

To make the noodles, you need to master two key points: first, stir the noodles, add diced mutton, yellow flowers, magnolia slices, mushroom salt, monosodium glutamate, chili oil, and shredded garlic; second, roll the noodles, use a little alkali, and add water to dissolve

To knead the dough, first pour 2/3 of the alkaline water and knead the flour into dough. Then slowly add the remaining alkaline water and knead it into a dough. Roll it into a shape and knead it repeatedly. Then roll it out and cut it into a length of about one meter as thin as a leek leaf.

Put the noodles into a pot of boiling water, cook them, take them out, pour the sauce on them, and eat them now.

Its characteristics are: slender noodles, even thickness, fresh and fragrant sauerkraut, red oil floating noodles, tough and refreshing noodles, suitable for all ages.

Everyone who has been to Gansu knows about stuffed skin. Local people especially love it, especially young people. There are sellers of stuffed skin everywhere.

People who usually come and go on the street often stop, go into a restaurant, or buy a plate from a food stall on the sidewalk, squat on the street, and eat it as if no one else is around. The delicious food will make you greedy.

I can’t wait to play a game right away.

Method for making stuffed skin: add flour and water to make a paste, pour it into a shallow plate made of thin iron sheet, about 5 mm thick, put it in a steamer, steam it over low heat until it becomes a powdery skin, use a small spatula to gently peel it off, and cut it with a sharp knife

Shape into wide strips, put on a plate, add soy sauce, vinegar, mustard, sesame paste, chili oil, garlic water and other seasonings and serve.

The stuffed skin tastes very chewy and tasty, and has a better color and aroma than the jelly. If you add a little mince and stir-fry it until it is cooked, pour it into the boiling mutton soup, and add some shredded cucumber, coriander, and carrot, the taste will be better.