When you mention Dunhuang, you naturally think of the Mogao Grottoes and Crescent Moon Springs

which are deserts, Gobi, Populus euphratica and oases in the images

In the eyes of ancient literati and poets,

Poems such as "Grape wine, luminous cup, you want to drink the pipa immediately"

"Advise the monarch to drink more wine, and people go out to Yangguan in the west for no reason" have been passed down to this day

Speaking of Dunhuang. The yellow noodles of donkey meat, noodles with noodles, and Hu-Yang braised cakes, etc.

make people feel fragrant and memorable

Dunhuang has been an important town of the ancient Silk Road for thousands of years, and people living here and ethnic minorities in the western regions are called "Hu people". The collision and integration of Chinese culture and Hu culture naturally affected the local food culture, and even more, it formed a unique and regional food, Hu-Yang braised cakes.

In recent years, Hu Yang braised cake can be seen in the streets, night markets, hotels and even barbecue shops in Dunhuang. Now it has become a typical representative of Dunhuang food culture and a folk snack.

Braised cakes are a delicious food for guests in Dunhuang. If you go to your girlfriend's house and your father-in-law serves a plate of braised cakes, it means that your business is done.

In Dunhuang, there are chicken stew cakes and pork ribs stew cakes, while mutton stew cakes are the best choice, and the methods are basically similar, but the ingredients are different.

Choose fresh lamb chops, and the cooking method is similar to braised lamb chops. Cut the lamb chops, add cooking wine, soy sauce, salt and ginger, and put them in the refrigerator for more than 12 hours.

The choice of spices should not be too much. Generally, it is onion, ginger, garlic, onion, pepper, aniseed, dried pepper, etc. Simple and small amount of spices, otherwise it will cover up the delicacy of mutton itself.

add onion, ginger, garlic, onion, dried chili and spices to saute until fragrant, add marinated lamb chops and stir fry, add soy sauce, soy sauce and stir fry until the mutton is golden, add boiling water and simmer for 3 minutes.

add as much water as possible, stew the cake several times, and set aside some soup.

The cakes here are not the cakes we usually look at, but pancakes, more precisely, dough.

In fact, the plain-looking cake is the essence of this dish. It is delicious, thin and not rotten, and it is blended with the fresh flavor of mutton and thick soup, which makes diners forget that it is an ordinary bread.

The method of making cakes is very particular. Add salt to the flour in warm water to make dough, brush it with a layer of cooking oil, cover it with plastic wrap and let it stand for 3 minutes. Divide it into dough with even size and roll it into pancakes.

put it on the stewed mutton and stew it for 2-3 minutes. During the cake stew, pour the soup of stewed mutton on the flour cake, and repeat all the flour cakes in turn.

Make all the cakes, cut them into long strips or small pieces, put them all into the pot for stewing mutton, collect the soup, then take them out of the pot, and sprinkle with chopped green onion.

After the finished product is served, the mutton is soft and waxy, and has a strong taste, which truly experiences the taste of a handful of desert lamb chops, while the taste of the cake is better than that of mutton. The chewy flour cake absorbs the fragrance of spices and the umami taste of mutton, and has almost no smell of mutton, which is the best interpretation of Dunhuang mutton and pasta.

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