There are many kinds of Shandan flavor snacks and they are delicious and very popular among people.

Not only are the locals never tired of eating it, but it also left a deep impression on many outsiders who have tasted it.

When it comes to Shandan snacks, foreign tourists who have visited Shandan are always full of praise and admiration.

Especially in recent years, with the rise of Shandan Night Market, the number of Shandan-style snacks has increased and the quality has improved significantly.

Shandan flavor snacks are unique for the following reasons: First, the materials used are unique.

For example, the main ingredient of oil bubbles is yellow ginseng, which is rare in other places. However, Shandan yellow ginseng is rich in nutrients and has the best quality. The oil bubbles fried with it have a unique and unique taste.

Second, the approach is novel.

For example, Nian Zhen is either ground or milled, and twisted into strings, which is both beautiful and delicious.

Someone who ate it sighed and said, "This thing should only be found in the sky. How can it be tasted in the human world?"

Third, it has a long history.

For example, noodle rolls have been passed down from generation to generation and constantly innovated. Today, they have reached the level of excellent color, flavor and shape.

Fourth, the workmanship is fine.

According to experts, you should never use hot water when you should use cold water; use whatever condiments you should use, and use as much as you should. Condiments cannot be exchanged at will, and the portions cannot be increased or decreased at will.

Which procedures should be followed must be carried out step by step, and the procedures must not be simplified.

In short, Shandan flavor snacks are the crystallization of the long-term accumulation of Shandan people’s traditional food culture.

Mix the chicken intestines with cold water and then knead them vigorously. After the noodles are mixed, roll them into round bars, apply clear oil, and stack them layer by layer in the container. This is what the locals call Jizi.

When putting it into the pot, rub the jizi with both hands and move it in a circular motion to make the noodles round and slender.

Because the noodles are as thin and long as chicken intestines, it is called "chicken intestines".

Chicken intestines are not only soft and palatable, but also a favorite to eat. Because they are white, slender and continuous, they are regarded as a symbol of friendship and good luck. Therefore, chicken intestines are the first choice of pasta when entertaining distinguished guests or celebrating weddings.

Beige is made from yellow material or millet, especially yellow rice.

First add finely ground rice flour and appropriate amount of water to stir into a paste, then heat a flat-bottomed casserole over fire and grease it with oil. When the oil is hot and fragrant, spread the rice paste evenly in the pot, bake it over a slow fire for a while and then eat.

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Sprinkled with sugar and eaten, it is bright yellow, soft, and fragrant with sweetness. It is loved by young and old alike. Nowadays it has become a rare thing.

Nian Zhen steams the nearly mature highland barley ears or wheat ears, rubs them while they are hot, and dusts off the awn shells, and then grinds them with a small grinder by hand to form green and white mixed and twisted strips, hence the name "Nuan Zhen"

Jane".

Add salt to Nian Zhen, add minced garlic, and sprinkle with clear oil and chopped green onions.

It is soft but not sticky, stringy but not hard, has a fresh flavor and a good taste.

Chao Bo La Chao Bo La is named after its movements.

Use a cast iron spatula to put the cut lamb liver, lungs, tripe, intestines, heart, etc. into the pot with seasonings, chopped green onion, garlic sprouts, etc., use firewood or coal as fuel, stir-fry over high heat, and eat when cooked.

Chai Bo La is best eaten in winter. It is moderately spicy, fat but not greasy, and smoky. It is delicious and hot when you eat it while frying. It is really a rare street snack.

Mutton stuffed rolls Shandan has had many sheep since ancient times, and the way to eat mutton is also quite unique.

Lamb rolls are one of them.

When braised rolls, lamb is the best.

Cut the meat into pieces, wait until the oil is hot in the pot and stir-fry until it is cooked, add seasonings, add an appropriate amount of water and simmer, then roll out the dough, add oil and chopped green onion, and roll it into a two-finger-wide roll.

, cut into inch sections, put in the pot and continue to simmer until the noodles are cooked and the meat is tender, then you can eat.

Because the noodles and meat penetrate each other, the noodles are fragrant and the meat is not greasy, so it is very popular among people. Whenever distinguished guests come to their door, local people often use it to entertain guests.

Oil bubbles are made all over Hexi, but Shandan is different because it is mixed with cooked yellow ginseng.

Scald the flour into a hard paste in boiling water, then add cooked and chopped yellow ginseng (a wild plant, like ginseng, rich in nutrients and sweet in taste), and then use chopsticks to put it into the boiling ball one by one.

Fry in a hot oil pan until it turns golden brown, then you can scoop it out and eat it.

Oil bubbles are soft, sweet and nutritious, and are one of the local delicacies.

Stuffed skin: Shandan stuffed skin has unique characteristics. First, it is transparent and yellow, with an attractive color; second, its texture is soft and chewy, and it has a lasting aftertaste; third, its seasonings are unique, and its color, aroma, and flavor are complete.

Therefore, Shandan stuffed skin is an attractive snack in all seasons.

Especially in the hot summer, eating a bowl of stuffed skin can not only satisfy your hunger, but also cool and refresh you, which is wonderful.