have you ever been to Lanzhou? Lanzhou is one of the most popular tourist cities in Gansu, where there are the most popular tourist attractions and the most popular food. There are many delicious foods in Lanzhou, and many people who have eaten them are full of praise. Do you know what are the special foods in Lanzhou? Today, I will introduce you to some delicious foods in Lanzhou.

beef Lamian Noodles

Lamian Noodles, the beef in Lanzhou, is of course the most famous. You should eat it when you travel to Lanzhou. The biggest secret of Lanzhou beef noodles lies in the soup. The formula of this soup has been passed down from generation to generation, and it is kept secret.

the noodle shape of Lanzhou beef noodles is very famous. Boys eat "two fine" (slightly coarse), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (finer); Intellectuals like to eat "thin" and "leek leaves", but workers, soldiers and fierce Han people prefer "wide" or even "big wide" (two fingers wide)?

serous water surface

serous water surface is famous in Lanzhou, Tianshui, Dingxi, Linxia and other places. Firstly, serous water should be made. Celery, arrowhead cabbage and lotus vegetables should be cooked, put into noodle soup, add serous leaven, put into a jar, and ferment in a warm place for three days to make sour and delicious serous water.

stuffed skin

stuffed skin is a kind of cold food made of flour. Put it on a plate with cold vermicelli, gluten, crystal Huang Liang and white jade, and add Chili oil, balsamic vinegar soaked in tsaoko, garlic juice, mustard, sesame sauce, soy sauce and refined salt, and it will taste hot and sour, cool, soft and tough, and become a delicious food for relieving fever and clearing away summer heat in summer.

chop suey

chop suey is made by mixing and stewing sheep's heart, liver, lungs, stomach, intestines and other raw materials. Making haggis also pays attention to "three ingredients", "three soups" and "three flavors".

if you are afraid that the chop suey will smell from the five viscera, you can soak it in the washed mutton chop suey pot, throw away the soup, steam and cut the chop suey, add water to the pot again, cook it with seasoning, and put it in a bowl. This is called eating "clear soup chop suey". Street shops, railway stations, and stalls at intersections are always filled with new chop suey, and a pot of soup is often boiled with slow fire. Even this pot of soup is sold for several years, and the soup is as thick as oil and the color is as thick as sauce. In the past, diners bought a bowl to eat, which is called eating "old soup chop suey". Chopsticks are crisp and soft, and mellow and delicious in soup, so operators are most reluctant to add more soup to diners.

sweet fermented grains

There are two varieties of fermented grains, one is made of naked oats, and the other is made of highland barley, which is a unique raw material in Qinghai-Tibet Plateau.

The two methods are almost the same. When making, put naked oats into a pocket or put them in a weaving dustpan and rub them repeatedly to remove their floating skin. The hulls of highland barley should be cleaned, then boiled in a pot until it is 8% ripe, taken out and put on a case to dry. Add music in a certain proportion and mix well, put it in a porcelain basin, put it on a hot kang or stove for strict fermentation, and serve it after two or three days when you smell the fragrant wine.