1, Xiaodang barbecue Jiayuguan head store
Coordinates: intersection of Qilian West Road and Shengli South Road/south of Jiayuguan Road Transportation Administration.
Hexi is one of the few snacks on the tip of the tongue in China, and it is also a famous kebab, but Jiayuguan tastes better. Barbecue signs in many places in northwest China say Jiayuguan barbecue. The barbecue here is very famous. The mutton in Gobi is seasoned and delicious. This is good food. The local specialty is barbecue, which is almost all over the streets, and the locals especially like it.
When you come to Jiayuguan, a handful of roast mutton and a bottle of beer are indispensable food standards. Roast leg of lamb, kebab, trotters, shoulder meat ... mutton tastes tasteless, crispy and tender. The beer at hand is not ordinary beer, but local fruit beer, which tastes like pineapple beer. The reason why we can't miss the barbecue here is because the sheep here drink snow water from Qilian Mountain and eat Chinese herbal medicines from the vast Gobi Desert, and the meat quality is naturally different.
The choice of roast mutton in Jiayuguan is particularly particular. It must be mutton within one year, fat and thin, strung one by one on a special iron drill, with three pieces of meat in each string. Don't add too much or make mistakes when adding materials; Roasted mutton is oily but not greasy, crisp outside and tender inside. The barbecue in Jiayuguan is not limited to roast mutton, but also roast mutton hoof, roast sheepskin and so on. Jiayuguan barbecue, barbecue, baked vegetables and baked cakes, mainly roast mutton, especially kebabs. When you come to Jiayuguan, a barbecue and a bottle of beer are indispensable food standards. Roast leg of lamb, kebab, roast trotters ... mutton tastes tasteless, crispy and tender.
2. Rub fish eggs
When you come to Jiayuguan, you eat delicious food almost every day. This thing, if you tell outsiders, people will think it is a creature! In fact, noodles are divided into one-inch-long noodle fish with two sharp ends, and the middle is thick with two sharp ends. Fish noodles, also called rubbing roe, are named because they are shaped like a small fish. Two kinds of rubbing fish, one is fried rubbing fish, that is, all kinds of vegetables are mixed and rubbed into a plate. There is also a kind of boiled fish, which is a bowl of rubbed fish. You can order according to your preference. If there are many people, I recommend that you order boiled and rubbed fish, which is very rich and cheap.
First, use lime water or alkaline water to knead the fine flour into dry and wet dough, then knead it into strips and put it on the chopping board, and knead it into a fish shape with two thin ends and a thick middle by hand. After the water in the pot boils, put the kneaded fish into the boiling pot. These noodles swim around with the boiling water like fish in the water. After cooking, "oil" will surface, then take it out with a colander and put it in a bowl.
Add vinegar, soy sauce, chopped green onion and other seasonings and mix with pepper to make a good bowl of fish. Of course, if you want to eat more abundantly, you can also add some fried meat and vegetables to it, which will be more flavorful.
3. Allium mongolicum Regel
It is a companion plant of desert meadow plants, usually born in sandy Gobi at higher altitude. Because it looks like a young onion, it is called Allium mongolicum Regel. Allium mongolicum Regel is a favorite delicacy in the northwest of China, and the dishes cooked with meat and eggs have a strong local flavor. Pickled shallots are spicy but not spicy, with dark green color, crisp texture and excellent taste. It is a good companion for making various nutritious soups.
In northwest China, it is the season to eat Allium mongolicum Regel every year, and we can always hear people passing by saying, "Who is eating Allium mongolicum Regel?" "Where is the shallot delicious?" And "shall we eat shallots tomorrow?" When we come, we will leave enough for ourselves and sell the rest on the street. Early in the morning, I went out early, rode a three-wheeled electric car, and shouted, "Hey, fresh shallots!" "
At this time, people who come to buy will always pick up a green onion and put it in their mouth, taste it, and then decide whether to buy it. Cold pepper oil, more vinegar and a little green pepper. Delicious in the world, so delicious that it explodes. It can only be eaten in season, so every year, our family will dig a special car.
4, Jiayuguan stuffed skin
Speaking of special snacks in the northwest, I think "stuffed skin" is one of the first choices. My hometown people pronounce "brew" as "let". However, the land entering Shaanxi and Qin is called "dough"; After entering Jiayuguan, he said "cold rice noodles". In fact, whatever the name, it only summarizes one aspect of this kind of food.
There are many raw materials for making skin, from mung bean flour, sorghum flour to wheat flour. It seems that anything rich in starch can be selected. Therefore, it is called "dough", which means that its raw materials are all pasta. The method is similar to Wuwei rice noodles, except Jiayuguan rice noodles are smoother and the color is more Huang Liang. Cut the washed stuffed skin into thin strips, then put in a few pieces of steamed sliced gluten and pour in seasonings such as Chili oil, vinegar, minced garlic, soy sauce and mustard. It tastes attractive and tenacious.
In addition to "steamed stuffed skin", there is also "distilled stuffed skin". The skin fermented by distillation is golden and shiny, thin and soft; However, the steamed stuffing skin is brown and calm, thick and fat, with different colors and shapes, but the taste is basically the same. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger or as a cold dish. Suitable for both cold and heat, and can be eaten in all seasons.
5. Paste the pot
The most representative snacks in Jiayuguan should be regarded as "paste pot", especially the favorite of the old Jiayuguan people. The owner of the paste pot put a big pot in front of the shop. The soup is made of chicken soup. First, the broad bean powder juice is beaten into paste, then the powder blocks, vermicelli, shredded chicken and sliced meat made of broad bean powder are added, and then the fried big twist is broken into hemp petals and put into the prepared soup. Delicious and delicious. Because I put a lot of pepper, I always sweat after eating. Especially in winter, it is warm all morning after eating.
In fact, there are not many raw materials used to make the paste pot, only flour, broad bean starch, chicken or meat, vegetable oil, salt, pepper, Jiang Mo, soy sauce and so on. Especially chicken or meat is essential, but the method and seasoning are unique and complicated, so most people can't make authentic taste, so families generally don't make it.
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