Everyone knows that noodles are the specialty of people in Shaanxi, but in Tianshui, it has still become a snack that Yizhou Jun will never forget.

Every city has its own taste, so the taste that is unique to Tianshui must be noodles and guagua.

These two divide Tianshui's food scene into two, each occupying one.

In the streets and alleys of Tianshui, there is no shortage of stalls and shops selling noodles.

This kind of cold food is especially popular in summer.

There are many snacks in Tianshui, and the most popular one among the locals is noodles.

Tianshui's dough is thicker than Xi'an's and more transparent than Gansu's. It can be said that Tianshui's dough is somewhere in between.

Tianshui's dough is made with alkali, making it yellowish in color.

When making it, first mix the flour with cold water to form a hard dough.

Then add water and knead repeatedly to filter out the gluten. The remaining ingredients are the ingredients for steaming the dough.

The sauce used to mix the noodles is something you can't be careless about. The rich, spicy flavor depends entirely on these few spoonfuls of ingredients.

The handmade chili peppers are the best.

The chili pepper used in Tianshui noodles is mostly Gangu chili, and the chili oil produced has many seeds.

The thick sesame sauce is also essential. It is wrapped with bright red chili oil on the beige dough. It is mellow in the mouth and leaves a strong sesame sauce aroma after eating.

We have the sauce and the dough, what else is missing?

Side dishes.

Shredded cucumber is a must-have side dish for almost all noodles sold, and some stores also provide bean sprouts, spinach and carrots.

There is another way for Tianshui locals to eat dough: steamed buns with dough.

At first, Yizhou Jun was very surprised by this "combination of flour and flour". The juice from the dough seeped into the steamed buns, making the already soft steamed buns even softer.

The somersault texture of the dough remains unchanged. This combination of "one soft and one hard" is strange when you think about it, but it doesn't taste inconsistent at all.

Nowadays, Yizhou Jun, a foreigner, misses him very much, so people from Tianshui who have left home ask for noodles at the first meal when they return home.

The Tianshui food that I remember the most is Guagua.

When I first saw Ma Gua Gua, my whole heart collapsed.

How to grab it directly?

Oh my God, how can I eat it if I pinch it here and there?

Is this Tianshui or India?

Is this the best food in Qinzhou?

Until you actually eat it in your mouth, it is fragrant, spicy, soft and soft, hot and spicy, and fragrant. With a lard box and a bowl of oil tea, you can make yourself sweat after eating anything in the cold wind.

I once asked my boss a few questions: First, why do I grab it with my hands?

Second, why is it so spicy?

Third, isn’t this made of buckwheat?

Why is it so soft?

The boss answered me this way, first of all, it tastes good when you grab it with your hands, but it won’t taste good when you dig it out with a spoon. If you don’t want to eat it, stay away.

Secondly, this chili is Gangu chili, which means it needs to be spicy, so spicy that you will jump to get rid of the severe cold.

Third, making gua gua is not easy. You have to soak it first, then grind it to get the starch, and then slowly cook it in a pot until it becomes gua gua. The heat is not enough and there is no layer of rice crust.

It's overheated and burnt again... I said, then you can't wear disposable gloves... Maybe this is the reserve of Tianshui people.

Tianshui is really a strange city, with an indescribable smell. Maybe Guagua is this indescribable smell.

——The ones I will never forget are chicken rolls, braised chicken rolls, and braised dumplings with pork ribs. They are very delicious. There are many delicacies in Tianshui, such as guagua, ranran, jelly, sweet fermented rice, rolled dough, flesh skin, rice dumplings, water noodles, no matter which one you eat.

The last time will be something you will never forget.

Of course, the most unforgettable thing for me should be the slurry of Tianshui.

Speaking of glutinous rice noodles, I eat them all the time. In Lanzhou, the glutinous rice noodles are either hot or cold, but they are not fried. Only some places in Tianshui, Yongdeng, and Yuzhong will stir-fry them with leeks, green peppers, etc., which has a unique flavor.

Tianshui's pulp is stir-fried. Compared to Lanzhou's, the fried pulp is more flavorful, more mellow, more sour, and has more vegetables.

My wife was used to eating it in a slurry, so after I got married, I learned to make it myself. After taking a bite, my wife suddenly choked up and said she missed her parents in her hometown.

Two people separated by hundreds of kilometers, connected their tastes with a bowl of slurry water in Lanzhou, and their tastes were connected with longing. They followed the high-speed rail all the way to Tianshui. That was the wife's attachment to her hometown.

Tianshui Jiangshui is a magical tool to relieve summer heat. After frying the leeks in the Tianshui Jiangshui, refrigerate it and take it out for a sip at any time. It is more enjoyable than any other drink.

The slurry water is on the table. There is a large bowl of slurry water with just a few noodles. The amount is just right. The slurry water is hot. Leave it on the table for a few minutes and gradually cool down. After taking a few bites, the sour taste spreads throughout the mouth.

Fine beads of sweat appeared on the tip of my nose, and my whole body felt much refreshed. The fatigue of the past few days was gone, and my appetite improved.

Tianshui is my wife’s hometown, and the water surface is her nostalgia. This bowl of noodles also has extraordinary significance to me.

A bowl of noodles connects my wife and me.

Roll out the dough!

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Eat it every day and never get tired of it!

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Eat it every other day and you won’t get tired of it!

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I make the glutinous rice noodles at home and eat them often. My favorite thing to eat when I go to Tianshui is Tianshui's flat food. Tianshui's flat food is actually a kind of large wontons. The flat food ingredients are very particular, including leeks, tofu, shrimp skin, and eggs with fillings.