1, Qingshui Flat Food: In Qingshui County, which is located in the northeast of Tianshui City, flat food is the most popular snack for local residents, with exquisite selection of materials, complicated cooking technology, smooth entrance and unique flavor.
2. Ma Ma Mo: Ma Ma Mo is made of high-quality Taishi seed, which is a specialty of Qingshui. After peeling and filtering, it is made into hemp seeds. The fillings are chopped green onion, garlic slices, Jiang Mo and sesame oil. The steamed stuffed bun skin is made into dough with high-quality flour, half of which is made into dough with yeast, the other half is made into dough with water, the two halves are kneaded together, mixed with alkali and rolled evenly, and served with balsamic vinegar, sesame oil, soy sauce and oil pepper, which has a unique taste and endless aftertaste.
3. Tianshui bean jelly: Tianshui bean jelly has many varieties, different flavors, exquisite production and unique seasoning. The bean jelly made of buckwheat is soft and smooth, crystal clear, and there are bean jelly made of lentils and noodles. Among them, the bean jelly made by raising wheat has complex technology and good flavor.
4. Vinegar powder: Vinegar powder has strong national characteristics and unique taste. Sol Zhang vinegar powder is one of the most popular snacks in Sol Zhang. Therefore, every winter, after the local people make edible vinegar, every household begins to filter the raw materials of vinegar powder with the remaining vinegar residue, then store these raw materials of vinegar powder, and then steam the vinegar powder while it is hot, so as to relieve the summer heat and stimulate the appetite.
5, mutton soup: mutton soup is heavy, mellow, thick broth, smooth ribs, overflowing aroma, no aftertaste after eating, and has a warming effect. Its cooking technology is very strict, and cook the meat's craftsmanship is also very particular. "Tuotuo Xiaolongbao" 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 the steamed buns. And then cooked by the chef. When cooking steamed buns, it is important to solidify the soup with steamed buns, use appropriate seasonings, cook with strong fire, and put the bowl in time to meet the requirements that the original soup enters the steamed buns and the steamed buns smell fragrant.