Lanzhou broth beef noodles

Lanzhou broth beef noodles, commonly known as "beef Lamian Noodles", is the most famous flavor snack and the most distinctive popular economic snack in Lanzhou, and is praised as the McDonald's of Lanzhou by local people. Lanzhou beef noodles was founded in Guangxu period, which was initiated by Ma Baozi, an old Hui man. Beef noodles are famous at home and abroad for their rotten meat, fresh soup and fine noodles. Lanzhou beef noodles have five characteristics: clear soup, white radish, red chili pepper oil, green coriander and wuhuang noodles. Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves and other types according to their thickness. Noodles are pulled by hand on the spot, and a bowl of noodles can be prepared in less than two minutes. Then, the beef noodle soup and white radish slices are poured, and the red Chili oil, green garlic sprouts and coriander are added, which is amazing.

mutton bread in soup

mutton bread in soup is heavy, mellow, thick in meat soup, smooth in gluten, full of fragrance, and has the function of warming the stomach. Its cooking technology is very strict, and cook the meat's craft is also very particular. The "Tuotuo steamed bun" cooked with meat is crisp and sweet, and it won't leave the soup. Before eating, you must break the "Tuotuo steamed bun" into pieces. The smaller the steamed buns, the better. This is to facilitate the five flavors into the steamed buns. And then cooked by a chef. When cooking steamed buns, it is important to set the soup with steamed buns, use proper seasoning, cook with strong fire and put bowls in time, so as to meet the requirements that the original soup enters the steamed buns and the steamed buns smell fragrant. Mutton bread in soup not only pays attention to cooking, but also pays attention to "eating". There are three ways to eat: dry soaking, which requires the boiled steamed buns, the soup is completely infiltrated into the steamed buns, and there is no soup, steamed buns and meat in the bowl after eating; Mouth soup, which is required to be cooked, has only one mouthful of soup left in the bowl after eating; Water besieged the city

shredded potato

this is a local dish in Gansu province. It is made from potato, a special product of Gansu province, and also used as raw material in summer. Wash and peel the potato, cut it into hob blocks or diamond blocks, and fry it in the oil pan twice until it is golden yellow. Leave a little oil in the frying spoon, stir the white sugar constantly, so that the sugar melts evenly when heated. When the sugar solution bubbles up to the size of a small needle tip, quickly pour in the fried potato pieces, sprinkle with sesame seeds and turn them evenly, and then serve them on a plate. At this time, I saw that the potato was bright in color, and when I held it with chopsticks, the silver wire danced, which was sweet and delicious.

Fried sheep's tail

called sheep's tail, it is actually a crispy and delicious staple food made of protein, bean paste, dough powder and flour. Golden color, beautiful shape and rich nutrition. The production process is not complicated. Beat the egg whites into bubbles, add the dough powder and flour and mix well. The bean paste is made into a cherry-sized blank by hand, wrapped in egg paste with a small spoon, fried in a pot and taken out.

whole chicken with flowers

This is also a famous dish with Nostoc flagelliforme as the ingredient. Using a fat hen, remove the breast and fillet of chicken, chop the fat meat into fine mud, add water, egg white and salt, and stir it into minced chicken. Add onion, ginger and salt to the rest, steam it in a cage, take it out, leave the head, claws and wings, cut the rest of the meat into five pieces and spread it in a fish dish. In addition, spinach, Nostoc flagelliforme and steamed egg yolk are made into fine powder respectively. At this time, the minced chicken is smeared on the chicken slices spread in the dish and made into diamond-shaped blocks (other patterns can also be made), and the four kinds of minced spinach, Nostoc flagelliforme and egg yolk are neatly sprinkled on the minced chicken. Split the chicken head with a knife and put it at the front end of the fish dish, and put the chicken feet at the other end of the fish dish in the shape of a chicken, with wings on both sides. Steam in a cage for ten minutes, and serve after boiling. This dish is exquisite in operation, novel in design, fragrant, tender and delicious, light and not greasy.

Gao Dan Niang Pi

"Gao Dan Niang Pi" was originally a snack in Xi 'an. In 1925, the boss of "Fuhuaxuan" was introduced to Lanzhou in the third year of high school. It is named because of its high burden and high quality of fermented skin. When making "Gaodan stuffed skin", alkali is forbidden, which is also called "white stuffed skin". Eating it will not hurt the stomach. In addition to using sesame sauce, Chili oil, salt and vinegar, it is supplemented with a little fresh bean sprouts or shredded cucumber, which makes it light and refreshing. When selling, the operator will season and mix it, and then hand it over to the customer population to maintain its unique flavor.

Slurry water surface

Slurry water can be used as both a cool drink and soup when eating noodles. Coupled with chopped green onion and coriander seasoning, it is even more popular. Therefore, people in Lanzhou, Dingxi, Tianshui, Linxia and other places like to eat starched water. Slurry has the effect of clearing away heat and relieving summer heat. In the hot summer, drinking a bowl of slurry water or eating a bowl of slurry water will immediately feel cool and refreshing, and can also relieve fatigue and restore physical strength. Plasma is also effective for some diseases. Some patients with hypertension often eat celery syrup, which can reduce and stabilize blood pressure. It is said that serous fluid also has certain curative effect on some diseases of gastrointestinal and urinary system. In some hospitals, plasma and drugs were used to treat burn patients. The production of slurry water is also very simple. Celery, lotus vegetables, "Chinese cabbage" and other vegetable leaves are generally used as materials. After cooking, fermentation "starter" is added, and it is filled in a basin and covered. It can be eaten after a day with clothes.

stuffed skin

is a good cold food made of flour, which is found all over Gansu, and Lanzhou is the best. When making stuffed skin, first, make high-quality flour into dough, then add water and a little salt and alkali one after another, constantly knead and wash it by hand, pour the washed dough into a special "stuffed basket", push it evenly, steam it in a cage for 3 to 4 minutes, then take it out, cut it into strips when eating, and mix it with mustard, garlic paste, sesame paste, chili pepper oil, vinegar and sauce.

noodles with minced meat

noodles with minced meat is another famous traditional pasta in Lanzhou. It is said that it evolved from the "longevity noodles" in the Tang Dynasty, and it has become a good treat for old people's birthdays, children's birthdays and other festivals, which means "longevity and longevity". Saozi noodles are exquisite in workmanship: first, they are made of mutton, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings; Mix the dough with alkaline water, knead it repeatedly, then roll it into dough with uniform thickness, cut it with a kitchen knife and cook it in a pot. When eating, fish the noodles first, and then scoop the dumplings. The soup with many noodles and few noodles is delicious, the soup tastes sour and spicy, and the noodles are slender, tough and refreshing, making it a delicious food with rich nutrition and suitable for all ages.

Wang finger-grabbed mutton

is named after Tangwangchuan in Linxia Hui Autonomous Prefecture. There is a traditional diet "grab mutton by hand" in Wangchuan of Tang Dynasty, which is a unique national diet developed by the "Salta" semu people from Central Asia and West Asia who spread to China from time to time.