Lanzhou is famous for its delicious food, although the food in Lanzhou has not formed a system. But in Lanzhou, you can definitely eat happily, comfortably, and linger. I will sort out some data collected on weekdays, not only for my own entertainment, but also for my local friends to have a brief understanding.
1 of course, the most famous beef noodles are called "Lanzhou Lamian Noodles" by foreigners. People in Lanzhou can't live without beef noodles, and foreigners can't live without beef noodles when they arrive in Lanzhou. The biggest secret of Lanzhou beef noodles is soup. Since Ma Baozi made the first bowl of beef noodles, the formula of this soup has been passed down from generation to generation. The so-called clear soup is made of dozens of seasonings and beef broth, but there is no big fragrance among them! Noodles are pulled by hand on the spot, and a bowl of noodles can be prepared in less than two minutes. Then, the beef soup and white radish slices are poured, and the red Chili oil, green coriander and garlic seedlings are added. It looks amazing and delicious. Become an economical and affordable routine for Lanzhou people. Spend two dollars to ensure that you are satisfied.
There are many kinds of beef noodles in Lanzhou. From the thickness of noodles, there are several kinds, such as big width (two fingers wide), two fingers wide (one finger wide), leek leaves (the width of leek leaves), two thin (about four millimeters in diameter), three thin (about three millimeters in diameter), thin (pencil lead thickness), capillary (thin wire thickness) and so on. Pay attention to "one clear, two white, three red and four green", the clear is clear soup (stewed with beef bones), the white is white radish slices, the red is Chili oil, and the green is coriander and garlic seedlings.
If you have the chance to go to Lanzhou, you can also see the process of making beef noodles. Lamian Noodles's masters in Lanzhou are mostly young men, and a ball of noodles is thrown left and right in their hands. In less than a minute, the dough becomes noodles, which will not break, and the thickness is even, so it is not necessary to say more about eating.
2. stuffed skin and fried noodles in oil
I'm afraid this is another feature. "stuffed skin" must be pronounced "Rangpi" to be authentic, otherwise it will be awkward.
stuffed skin is a famous local flavor snack in Lanzhou. It can be seen everywhere in the streets and alleys of Lanzhou. This kind of cold food is very popular with people in hot weather in summer. Nowadays, this kind of snack is not only for girls, but also for boys.
stuffed skin is made of flour. The method is to make flour into hard dough with cold water, and then knead it in clear water, so that protein and starch in flour can be separated. After starch is precipitated, clear water is poured out, edible alkali is added, mixed into flour paste, steamed in a steamer, cooled and cut into strips with slightly thick chopsticks. Protein in flour is flour essence, so it is steamed, sliced and put into a bowl. A bowl of Huang Liang's transparent stuffed skin, together with oil-splashed peppers (peppers are not ordinary morning peppers, but green peppers native to Lanzhou are sun-dried and ground into Chili noodles, which have their own spicy flavor), refined salt, soy sauce, mashed garlic, mustard, balsamic vinegar, sesame sauce and other seasonings, have the characteristics of bright and delicious color, rich oil and juice, cool and delicious taste, and fragrant incense to relieve summer heat. There are many ways to eat stuffed skin, which can be used as a staple food and a dish. Now this dish is available in all major hotels and restaurants in Lanzhou. There's a lot of food.
Fried noodles with oil is also a famous local flavor snack in Lanzhou. Where there is a place to sell stuffed skin, there must be a place to sell fried powder with oil.
Fried powder in oil is made of bean jelly. First, the braised lard is boiled in a flat-bottomed iron pot. Then, the square powder cut into mahjong tiles is put into the pot several times, and sugar, chopped green onion, garlic sprout, refined salt and soy sauce are added. Stir-fry until it is golden and hot, and then the bowl can be served. According to everyone's taste, mix with Chili oil, sesame sauce, aged vinegar, garlic juice and refined salt, and serve.
how's it going? have you succeeded?
3. The way of eating mutton in soup
Lanzhou is not quite the same as that of Xi 'an
Besides mutton soup, beef in soup is also very fragrant, which can relieve hunger and reflect the characteristics of northwest China
The legendary story of beef and mutton in soup: beef and mutton in soup is a famous snack with the unique characteristics of Xi 'an. Xi 'an Laosunjia Restaurant has been operating since 1898 and has a history of one hundred years. Legend has it that beef and mutton soup evolved on the basis of the ancient "beef and mutton soup" in the 11th century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented Song Wudi with the delicious soup of cattle and sheep, and Emperor Wudi was awarded the title of Taiguan History, and later he was promoted to Doctor Guanglu, a Shangshu. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor, and lived a life of starvation all day long. One day, he came to a shop where beef and mutton were being cooked, and the shopkeeper saw his pity, so he let him break up his own dry buns, and then poured him a spoonful of hot broth and cooked it thoroughly on the fire. Zhao Kuangyin wolfed it down, feeling that it was the best food in the world. Later, Zhao Kuangyin wore a yellow robe and became an emperor. One day, when he passed by Chang 'an, he still didn't forget the beef and mutton steamed buns he had eaten here in those years. Tongwen Wu Dachen specially found this restaurant to eat beef and mutton steamed buns, which was still delicious, better than delicacies, and rewarded the shopkeeper of this shop. Once the story of the emperor eating bread in soup spread, beef and mutton bread in soup became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a poem of praise that "there is bear wax in the dragon, and the Qin Dynasty cooks only sheep soup".
mutton bread in soup was invented in the past by paying tribute to the emperor's diet. In ancient times, it was called "sheep soup", and poets in the Song Dynasty wrote a poem: "There is bear wax in the dragon, and Qin cooks only sheep soup". The history of mutton soup can be traced back to the 11th century BC, when it was also listed as a gift for kings and princes.
The mutton buns in Lanzhou and Xi 'an are very different. Lanzhou's mutton bread in soup is to cut the cooked mutton into large pieces, add vermicelli, garlic sprouts and coriander, and pour the mutton soup, and you can eat it. There is also steamed bread. Xi 'an is a cake with dead flour (without fermented flour), while Lanzhou is a local bread with raised flour, which keeps the original flavor of flour and is delicious when any seasoning is kept. The practice is also different. Xi 'an paomo needs to be broken by itself and then cooked again, while Lanzhou paomo only needs to make soup and meat, and then give you a big cake, so you can help yourself. You can pull the cake open and throw it into the soup, and enjoy the taste of mutton soup and steamed buns. Or a bite of soup and a bite of cake, then a large piece of mutton is slowly chewed, and two fans are sucked away. Big steamed buns, big pieces of meat, that feeling has nothing to say
There is no difference between Xi 'an Paomo and Lanzhou Paomo. The former is delicate and the latter is rough. In the northwest, you can be free and run at will.
4. Grey beans
Grey beans are porridge-like foods cooked with hemp peas. The practice is to wash the pea, add water, add edible alkali, then boil it with low fire, and add red dates when appropriate. When the sweet juice of red dates is boiled, it will be fragrant. Adding sugar when eating has a unique flavor and is very popular among the public. In the hot summer, grey beans are also good for relieving summer heat, and the chilled grey beans taste good and cool to relieve summer heat.
6 pulp surface
This is also a big head. Lanzhou people's summer heat relief is the best. Maybe foreigners will not be used to his taste
The "cold noodles of North Korea" on the pulp surface is famous all over the world for its refreshing summer heat, rich nutrition and unique taste. However, if you have tasted the serous water surface in Gansu, its color, fragrance, taste and nutritional value can be completely comparable to "Korean cold noodles", even worse. A bowl of tempting pulp surface, but it is as thin as silk, even and delicate, with chopped green onion and coriander, light yellow and willow green, and red oil floating on the surface; Smell it, the fragrance is fragrant and mouth-watering; Taste it, it is refreshing, cool, sour and spicy, and the quality is excellent. Anyone who has eaten the pulp surface is full of praise, and it can be called a unique summer food in northwest China. Slurry surface is a popular summer food in Lanzhou, Dingxi, Tianshui and Linxia, Gansu Province, which is cooked by almost every family and eaten by everyone. The pulp surface is delicious and easy to make. The types of noodles can be fished, pressed and pulled, and the retting of pulping water is the key to making noodles. To make syrup, the leaves of fresh celery, cabbage and other vegetables are scalded in boiling water, then dipped into a pot filled with cold boiling water, and a small amount of old syrup is added as a "primer" to seal the mouth of the pot. After a week or so, it will have a strong sour taste and a faint fragrance under the action of lactic acid bacteria, and then the syrup can be used. When making noodles, scoop the slurry into the pot, add appropriate amount of water according to the concentration of sour taste, and after boiling, add seasonings such as chopped green onion, coriander, salt and pepper. If you can put it in the refrigerator to cool, the effect is the best. When eating, just mix the cooked noodles into cool slurry. Slurry surface is an excellent flavor snack in midsummer, which is appetizing and greasy, clearing away heat and relieving summer heat. Slurry can also be used as a summer drink, clearing the intestines and promoting diuresis, which is helpful for digestion.