The exclusive taste in memory is the treasure of every foodie.

Gansu is an important place in the northwest, with unlimited food.

Food from mountains, grasslands and rivers.

In the hands of local people

Incarnate an unforgettable "unforgettable taste"

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Gansu

Longnan potato jiaotuan

Potato jiaozi is a famous snack in Longnan, Gansu. The most common way is to stir corn flour and pound it into thick mashed potatoes with a wooden hammer.

Take out mashed potatoes, add sauerkraut or vinegar, and decorate with green garlic sprouts, leeks or green peppers. The scenery in this bowl will be different soon. When potatoes are stirred at the entrance, you can instantly feel the delicious and smooth potatoes between your lips and teeth, as well as the unique taste brought by the seasoning.

Gangu crisp circle

The advantages of Gangu crispy doughnuts are golden color, crispy cotton, oily but not greasy, and long shelf life. According to legend, donuts were made by a chef named Li in Jiangjiazhuang, Elephant Town, Qing Dynasty. After being passed down by Everbright, its reputation gradually rose.

Liangzhou niangpi

Wuwei Nianpi is characterized by rich flavor, and the Huang Liang is crystal clear and long. Adding soy sauce, balsamic vinegar, garlic juice, Chili oil, refined salt and other seasonings is the best food to remove summer heat and cool down.

One of the highlights of Wuwei Nianpi is the vinegar juice poured inside, which is also commonly known as "paste vinegar" by Wuwei people. This kind of vinegar is made of flour, vinegar and secret seasoning. This vinegar juice is different from ordinary light vinegar. It tastes sour and has a stronger aftertaste.

Hexi mutton rolls

There is a special dish in Hexi area called mutton pad paper, which is very famous in Jinchang area. This dish skillfully combines delicious mutton with strong pasta, which is rich in nutrition and delicious.

People often say that people in the northwest are simple, which can be fully reflected in the food that welcomes guests. Locals choose this sumptuous dish to entertain guests from afar, hoping that everyone who comes to the northwest can feel the enthusiasm and freedom behind the food.

Jiuquan protects the country

Roll up a large pot of fragrant chicken soup and mix the broad bean powder juice into a paste. Then, special ingredients made of broad bean powder, such as vermicelli, shredded chicken and sliced meat, are added, and the fried big twist is broken into petals and put into thick soup to emphasize the spicy taste of ginger and pepper. This delicious and fragrant paste pot is Jiuquan people's favorite breakfast.

Jiayuguan barbecue

When you come to Jiayuguan, the delicious food you can't miss is barbecue. Different from other places in Gansu, the roast mutton in Jiayuguan is unique. Someone once joked that the roast mutton here is a gift from nature, and it is a miracle in itself to drink snow water from Qilian Mountain and eat sheep with Chinese herbal medicine on the vast Gobi Desert. Indeed, the beef and mutton here is delicious and tender, without any peculiar smell, and it is very popular with everyone.

Jingning red-cooked chicken

Jingning roast chicken with a history of nearly 100 years of processing and marinating. Jingning roast chicken is a traditional famous food in Jingning. People often describe Jingning roast chicken like this: the smell is thousands of miles away, and the taste comes from chicken. Jingning roast chicken is big and tender, delicious and fragrant, and has a unique flavor. The cooking of this delicious food is very particular, with various ingredients and delicious pot-stewed. Only after the time test of slow stewing can this delicious table food be popularized.

Qingyang noodles

Qingyang noodles mentioned here, also called bed noodles, are cooked in a pot, fished out and filtered with clear water to make the noodles taste strong. Pour some soup prepared in advance on the noodles, and the noodles "swim" in the soup, which is smooth and clear. There are also various side dishes with refreshing noodles.

Linxia finger food mutton

Hand-grabbed mutton, as the most representative famous food in Linxia area, has tender meat, overflowing aroma and endless aftertaste. "Han Chi Pi Tie Mutton" was once a tribute of the imperial court. In Linxia, there is a saying that "you can't sit down if you don't catch it". Different from other methods of fine slow stewing meat, the practice and eating habits of grabbing mutton by hand reflect the heroic atmosphere of ethnic minorities in northwest China.

Gannan Tibetan treasure

The composition and flavor of Tibetan buns are unique because they are close to grassland customs. The earliest Tibetan steamed buns were steamed with local specialty highland barley noodles as the skin and beef and mutton as the stuffing. Nowadays, Gannan Tibetan bags are mostly made of white flour with mutton as the main filling. Gannan Tibetan bag has the characteristics of thin and translucent skin and delicious stuffing.

Tianshui

There are many varieties of Tianshui quack, among which buckwheat quack and flour quack are common. The seasonings used in Tianshui Guagua are Chili oil, soy sauce, salt, vinegar and mashed garlic. There is a hot and sour taste, and I get a sentence immediately after eating: "enjoyable." Quack flavor represents the typical diet style of northwest people, which is different from the delicate and light diet in Jiangnan. The taste here is more prominent and refreshing. Tianshui quack can be a local breakfast or a wonderful dish.

Lanzhou beef noodles

Speaking of Gansu cuisine, Lanzhou beef noodles always cross there like a food threshold, so that you can't enter the door of Gansu cuisine without eating a bowl of beef noodles.

Some people say that Lanzhou people start their morning with a bowl of beef noodles. In Lanzhou at eight or nine in the morning, the sunshine is not so strong. If you ride across the street, the place where you can see the most people is the beef noodle restaurant.

Qingyang tunuanguo

Qingyang Warm Pot is actually a pot of stewed vegetables, but after special utensils (preferably casserole warm pot) and charcoal fire heating, there will be a natural vegetable flavor. Generally speaking, we usually eat warm pots during the Spring Festival. Or for family members to enjoy, or as a kind of entertainment.

Pingliang guokui

Pingliang Guokui, the city is located on the Silk Road, and businessmen from south to north are laughing. In the eyes of regional flavor, Pingliang Guokui has a high reputation, with a diameter of more than five feet, a thickness of five inches and a weight of five kilograms of wheat fragrance. Giving gifts to relatives and friends is a good product, and everyone says it is good after eating.

Donkey meat yellow noodles

Yellow noodles with donkey meat is a famous dish in Dunhuang, which is regarded as the best dish in China. The yellow face of Dunhuang is as thin as a dragon beard and as long as a gold thread. They have elasticity and tension and taste delicious when mixed with soup or vegetables.

Water sludge

Slurry surface is probably a kind of rice that Gansu people can cook, and it is easy to preserve after it is cooked. In summer, just cook the noodles, then scoop out the soup and pour it on the noodles. Therefore, this kind of serous surface can be said to be the most convenient diet in rural areas of Gansu in summer.

The pulp is made of Chinese cabbage, celery, bitter vegetables, radishes, potatoes and bean sprouts. There are other raw materials, which are the same according to tastes and habits, and can also be made in combination. After blanching in boiling water, it is fermented by yeast, in which celery pulp is the top grade. In the southern part of Shaanxi Province, the vegetables specially used to make slurry water-slurry water vegetables, also known as spicy vegetables. The surface of pulp is rich in nutrition, which can relieve summer heat and quench thirst. If you cook the paste with peppers and onions, and then add Lamian Noodles or handmade noodles, it becomes an authentic bowl of paste noodles.

Grey beans

The most famous grey bean in Lanzhou is very well made. After eating the first bite, I felt a little burnt, but not sweet, rustling, continuous and thick. You can eat cold food in summer and hot food in winter. No matter when you go, the taste is still the same.

Sweet embryo

Sweet preserves are mainly made of highland barley, naked oats and wheat. The characteristics of sweet preserves are mellow, cool and sweet. In summer, you can eat dry or soak in water to refresh your mind and eliminate fatigue. In winter, it can strengthen the body, warm the stomach and stimulate appetite. A cup of sweet embryo milk tea also made it famous.

Jingyuan lamb

Jingyuan mutton has the effects of warming the middle warmer, invigorating qi, invigorating stomach and tonifying kidney, and has stepped out of Jingyuan and become a gorgeous flower of Chinese food culture. Won the praise of "famous in the northwest for three thousand miles, all corners of the country"

Sour carrion

Take big meat as raw material. First, choose good fresh meat, boil it in a boiling water pot, then take it out and cut it into small pieces. Then, pour a certain amount of old vinegar into another pot, then pour the meat that has been cut into small pieces, and then add various seasonings and mix well. You can also add vermicelli and sauerkraut. After cooking for two or three minutes, you can eat it. Its meat is fat but not greasy, and it tastes hot and sour. It is one of the home-cooked dishes in central Gansu.

A nest of silk

The importance of cupcakes can be seen from their frequent appearance. No matter from ordinary bakeries or banquet places in restaurants, they all play an important role. As long as you have experienced freshly baked, fragrant and steaming bread in the bakery, you will be attracted by the special flavor of bread.

longxi bacon

Longxi bacon has a long history. Pork is fat and thin (commonly known as pork belly), which has medicinal properties and pure taste.

Lean meat is gorgeous like Xia Hong, thin but not firewood; The fat meat is crystal clear like agate, fat but not greasy, and slightly transparent. The sun-dried meat pickled with more than 65,438+00 seasonings such as salt, pepper, fennel, ginger bark, cinnamon and fragrant incense is delicious in color and unique in flavor.

(Organized in China Gansu Network)