hand-pulled?noodles?with?beef
Lamian Noodles, the beef in Lanzhou, is of course the most famous. You should eat when traveling to Lanzhou. The biggest secret of Lanzhou beef noodles lies in the soup base. The formula of this soup has been handed down from generation to generation.
The noodle shape of Lanzhou beef noodles is very famous. Boys eat "two essence" (slightly thicker), girls eat "essence", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (thinner); Intellectuals like to eat "thin" and "leek leaves", but workers, soldiers and fierce Han people prefer "wide" or even "big" (two fingers wide)
Water sludge
The serous surface is made of serous water, which is quite famous in Lanzhou, Tianshui, Dingxi and Linxia. First, slurry should be made. Celery, arrowhead cabbage and lotus root should be cooked, put into noodle soup, add slurry starter, put in a jar, ferment in a warm place for three days, and then make sour and delicious slurry water.
Fermented leather
Niangpi is a kind of cold food made of flour. Put the brewed skin into a dish, add cold vermicelli and gluten to make it crystal clear and white as jade, and then add Chili oil, balsamic vinegar soaked in tsaoko, garlic juice, mustard, sesame sauce, soy sauce and salt, which is sour and refreshing, soft and tough, and becomes a delicious food for relieving fever and relieving summer heat in summer.
Haggis
Mutton offal is made from the heart, liver, lungs, stomach, intestines and other raw materials of mutton. Making mutton offal also pays attention to "three ingredients", "three soups" and "three flavors".
If you are worried that the offal will give off a bad smell from the five internal organs, you can soak the washed offal in a pot, throw away the soup, steam and chop the offal, add water to the pot again, add seasoning to cook it, and put it in a bowl. This is the "clear soup offal". Street shops, railway stations and stalls at intersections are always filled with new chop suey, and a pot of soup is often cooked with slow fire. Even this pot of soup has been sold for several years. The soup is as thick as oil and as thick as sauce. In the past, diners bought a bowl to eat, which was called "chop suey with soup stock". Chopsticks are crisp and soft, and the soup is mellow and delicious, so operators are the last to add more soup to diners.
Sweet candied fruit
There are two kinds of fermented grains, one is made of naked oats, and the other is made of highland barley, a unique raw material in Qinghai-Tibet Plateau.
These two methods are roughly the same. When making, put naked oats in a pocket or put them in a dustpan and knead them repeatedly to remove their floating skin. The hulls of highland barley should be cleaned, then boiled in a pot until it is 80% ripe, and then taken out and put on a box to dry. Add music according to a certain proportion, mix well, put it in a porcelain basin, put it on a hot kang or a stove for strict fermentation, and you can eat it after two or three days when you smell the fragrant wine.