In times of famine, water represents poverty. In the years of economic backwardness and material scarcity, squid was people's staple food, and they could be simmered every three days or even every meal. The slurry on the water surface is also called "scraping oil rice" by the common people. Naturally, it does not have much nutrition, and it is very easy to get hungry. If you do heavy physical work, you will not be able to wait until dark after eating it at noon, and you will not be able to wait until dawn after eating dinner. There are not many opportunities to eat glutinous rice noodles in Yinchuan, which is a daily diet in Shaanxi and Gansu. I often hear friends around me talk about how delicious the glutinous rice noodles in their hometown are.

There are two ways to eat slurry noodles. One is soup noodles, which can also be called pot noodles. Before making noodles, heat a pot with cold oil and stir-fry the vegetables, or pour a little oil, heat it up and add green onion and ginger. Stir-fry the garlic until it becomes fragrant, pour in the slurry water and add salt and bring to a boil: you can also pour the raw slurry water into the pot after adding the noodles and bring to a boil. Stir-fried dishes can be added according to personal taste. This is for reference only and will not be described in detail. In fact, when it comes to syrup, it is mainly eaten east of Lanzhou in Gansu Province (including the Lanzhou area). Speaking of delicious food, I think Lanzhou’s jelly is the most delicious.

Features: The vegetables in the syrup soup will not change color, and poisoned patients can use the syrup to detoxify. Disadvantages: Do not add syrup to the egg soup, otherwise it will not taste like eggs, and the eggs will be similar to wood chips. Remember: patients with cowpox and malaria who suffer from syrup soup should not eat it. As for which slurry soup is better, I think whoever has better cooking skills and better slurry soup will naturally have the best soup. The raw materials for making slurry are obtained locally, and the main raw material is wheat bran. Stir-fry the wheat bran, add an appropriate amount of cold water, crush it into fist-sized pieces, wrap it tightly with wheat straw, and ferment it at an appropriate temperature, which is called Zong.

It can be fermented until the strong sour smell of plum blossoms subsides. Slice green onions and saute until fragrant, then add water to the hot pot, then add the cooked noodles and add a little salt. Add the same amount of water to the noodle soup each time. Use a pepper stick to stir it in the jar once a day to ensure that the puree does not deteriorate. I heard that the slurry water in Gansu is made from pickled cabbage salt water. Sauerkraut brine is the water used to submerge sauerkraut. Sauerkraut is a type of fermented kimchi that Northwest people love to eat. It can be eaten after it has been submerged for a certain period of time.