Jiayuguan is a new immigrant city, and most people come from Northeast China, North China and Southwest China, which has created a constant fusion of tastes and a variety of snacks. The following small series will introduce you to what is delicious in Jiayuguan.

roast leg of lamb

roast leg of lamb evolved from roast whole sheep. Roasted sheep's hind legs are not only faster than roasted whole sheep, but also more delicious and convenient to eat. Roasted sheep's legs gradually replace roasted whole sheep, with beautiful color and fragrant meat, tender outside and crisp but not greasy.

Rainbow trout

The meat of rainbow eel is rich in animal protein and various vitamins, which can effectively prevent cardiovascular diseases if eaten for a long time, and has the functions of lowering blood pressure, lowering blood sugar, lowering blood fat, improving eyesight, strengthening brain and reducing blood fat.

Fish-rubbed noodles

Fish-rubbed noodles are a unique variety of pasta in Gansu, which is named because its finished product is thick in the middle and sharp at both ends, resembling a small fish.

It can be cooked or fried, and it can be eaten cold in hot weather. It is a favorite food of local people.

Steamed beef and mutton with powder

Steamed beef and mutton with powder has a history of more than 1, years. Fresh fat beef, mutton and flour are used as raw materials, and pepper, fennel and other three kinds of western seasonings are ground and marinated to taste, and then steamed with strong fire and slow fire, so it is called "Steamed beef and mutton with powder". When eating, add raw garlic. You can also eat with lotus leaf cakes. After eating, you can taste a cup of boiled brick tea, which will not only help digestion, but also clear your heart.

chrysanthemum bullwhip

this dish is beautiful in appearance, mellow in mouth and bright in color. It has both edible value and medicinal value, and has the effects of nourishing kidney and moistening lung, strengthening tendons and bones. It is made of bull's whip (Niuchong) as the main material and medlar. Boil the fresh bullwhip with clear water until tender, take it out, cut it into two pieces along the urethra, remove the urethral membrane, scrape it clean, put on a chrysanthemum flower knife and change it into sections. A chicken leg, onion, ginger, cooking wine, etc. are put into a water pot with the changed bullwhip to heat and simmer. Add vegetable oil to the spoon and cook until it is

6. Put in the simmered bullwhip and remove the oil. Leave the bottom oil in the spoon, stir-fry the onion and ginger, cook the wine, add chicken soup, add the processed Lycium barbarum, add seasoning such as refined salt and boil it, skim off the floating foam, add the bullwhip flower, thicken it after cooking, and pour the oil out of the spoon and serve immediately.

firecracker noodles

Firecracker noodles not only have the fragrance of beef soup noodles of Shaanxi-Gansu-Ningxia Bajiang Hui people, but also combine the advantages of smooth and refined noodles of Uygur nationality. Lamian Noodles of firecracker noodles has no soup after taking out the pot, cut it into short strips with a knife, and poured it into a mixed dish pot made of vermicelli, minced meat, peppers and a small amount of vegetables for mixing and frying. The cooking before cooking is equivalent to that in Lamian Noodles, and the mixed frying method after cooking is similar to that of fried noodles, but the taste is different from both. First long and then short, first boiled and then fried, and mixed with noodles and vegetables.