Tianshui dough is made of flour, which is made by using cold water to form a hard dough, and then kneading it in clear water to separate protein and starch in the flour. After the starch is precipitated, the clear water is removed, the edible alkali is added, mixed into flour paste, scooped into a flat chassis, steamed and sliced, cooled and cut into thick and thin strips. Protein is steamed, sliced and served with bowls. Add oil and pepper, salt, soy sauce, garlic paste, mustard, balsamic vinegar, sesame sauce and other seasonings, and add a pinch of green vegetables to eat. Tianshui stuffed skin is a famous local snack in Tianshui city, which has the characteristics of bright color, delicious taste, cool taste and fragrant smell to relieve summer heat.

Tianshui Quack is a unique local flavor snack, with a wide variety, which can be divided into buckwheat quack, lentil quack, pea quack and flour quack. Among them, buckwheat is the most popular. Its production method is to make buckwheat flour rich in Longnan into "buckwheat grits", soak them in water, process them, add their starch into a water pot, and boil them with low fire to make them into Huang Liang-colored croakers, then take them out and put them in a pot, and cover them. Its preparation is unique: firstly, the croak is torn into small pieces, and then it is served with seasonings such as chili pepper oil, sesame oil, mustard, soy sauce, salt, vinegar and garlic paste. It is a unique spicy snack in Tianshui.

In Tianshui, buckwheat jelly is fished by grinding buckwheat into buckwheat seeds, removing clothes, grinding buckwheat seeds into powder by hand, soaking them in clear water, filtering them with a thin reed woven with ponytail, boiling the filtered essence in a pot with warm fire, and then scooping them into a basin. When cooling becomes soft and hard, it can be eaten. Fish into long powder strips, put them into bowls, and add seasonings such as oil spicy seeds, sesame sauce, vinegar, soy sauce, mustard, garlic paste, refined salt, pepper noodles, etc., which often make people's appetite greatly increase.

Tianshui shredded chicken wonton has four characteristics: First, its color is bright. When a bowl of authentic Tianshui shredded chicken wonton is brought to you, you will definitely enjoy the four colors of red, yellow, green and white. Take a closer look, red: light red chicken, bright red Chili oil; Yellow: light yellow eggs; Green: fresh green coriander, green onion, dark green kelp, mustard tuber, and small wonton made of white bread make your mood suddenly clear. Second, the fragrance is strong. The smell of shredded chicken wonton is fragrant on the chicken soup. The smell of chicken soup and coriander, the spicy taste of pepper and green onion, and the smell of kelp, mustard tuber, salt and vinegar are combined to make the chicken soup particularly strong. The thick fragrance can't be described in words. It makes people's appetite open and their mouths water. The third is fine workmanship. Tianshui wonton is wrapped in a big and small mouth; Chicken is shredded; Eggs are spread into cakes and cut into thin filaments about two or three inches long as kelp; Coriander and onion are all cut into small pieces; Mustard mustard tuber is cut into small dices, which makes it easy to taste and eat. Fourth, good nutrition. A bowl of shredded chicken wonton is small in quantity, but in terms of nutrition, it can be said that "the sparrow is small and complete." Nutrients needed by normal human activities, such as protein, vitamins and trace elements, are available, which not only takes care of the northern people's habit of eating pasta, but also suits the southerners' taste of eating vegetables; It not only has the economical characteristics of Lanzhou beef noodles, but also has the advantages of fragrant smell and good nutrition of Qishan noodles with minced meat.

Tianshui hemp edible wheat flour is made into soft dough, pinch a little at a time, rub it with your thumb into small conch shapes, cook it, fish it into a bowl, pour in the seeds of SAO, and add seasoning to serve. It is characterized by tasty, smooth and digestible. Stir-fried sesame food and stewed sesame food are all favorite home-cooked meals of Tianshui people.

Tianshui lard box, lard box and above fine flour, supplemented by pig suet, tender onion, sesame oil, refined salt, etc., are made through a series of processes, such as fermentation, crisping, kneading, baking, frying, baking, etc. It is a famous snack in Tianshui, Gansu Province, with the characteristics of crisp and soft, attractive flavor, Huang Liang color, oily but not greasy, crisp and not broken.

Tianshui hot and sour tenderloin is a traditional dish with local flavor in northwest China with the same name as its taste and raw materials. Gansu

Tianshui chef cooked the "hot and sour tenderloin", which was crisp, tender and delicious, sour and delicious, and made a loud noise.

The tenderloin burst, which made people sit up and take notice.

Tianshui noodle fish (pot walking) pot walking (sound) is to sprinkle rice flour or wheat flour into boiling water, stir it while sprinkling it until it becomes thick paste, then put the paste into a vessel with a hole at the bottom, squeeze the paste in the vessel with a big spoon, and make it fall into a cold water basin from the hole. At this time, the original paste turned into a small fish-shaped pot. Finally, put it into a bowl, pour the prepared halogen, and add seasonings such as Chili oil and vinegar. It's smooth and refreshing, and it's delicious.

Noodle noodles Tianshui urban and rural people like to eat Noodle noodles very much. Tianshui slurry water is the most common diet in every household of Tianshui people. Some people vividly say that when Tianshui people go there, the slurry tank is carried there. It is simple and economical to add taste magnesium into Tianshui slurry.

Tianshui noodles with gravy are cut into pieces, strips and slices with oolong head, celery, fungus, yellow flower, dried bean curd, meat, meatballs and splint meat. Stir-fry them without soup, and pour in thick paste sauce. Then use wheat flour to pull noodles, the width of which is more than 2 cm, cook the noodles, fish them into a big bowl, pour the seeds of SAO, and add seasonings such as oil, pepper, vinegar and salt to make the noodles. If you don't put meat in the scorpion, you will get vegetarian noodles. It is characterized by wide noodles, large dumplings, thick dumplings and sticky noodles, which fully embodies the rough and unrestrained character of the northwest people.

I hope it helps you.