What are the special food snacks in the northwest? Let's take a look!

Dunhuang niangpizi

In Huang Liang, some Dunhuang fermented skins are smooth and some are as white as jade. Cut the round stuffing into thin strips, add a few pieces of gluten, add a little mustard, garlic juice, pepper, soy sauce and balsamic vinegar, and you can eat. It has a tough taste and a sour taste.

Dunhuang minced meat noodles

Dunhuang minced meat flour is a traditional handmade wheat flour product. Maybe you will wonder, isn't minced meat noodles a special snack of Xi? In fact, minced meat noodles are also traditional pasta in Dunhuang. It is the best way for Dunhuang people to entertain guests with minced meat and noodles. Eating a bowl of minced meat noodles will make any fatigue disappear. When you go to Dunhuang to see the Mogao Grottoes, you might as well try a bowl of minced meat noodles.

Mutton powder soup

Mutton powder soup is a traditional snack in Dunhuang. Choose fat sheep raised locally in Dunhuang, slaughter, wash and cut into large pieces, and then put them in a pot filled with clear water. When the meat is almost cooked, wash the blood foam, add a little salt, take out the meat after cooking, scrape off the bones, and then put the scraped bones back into the pot and cook them with warm fire to make soup. When eating, first mix the bone soup with water and add a proper amount of ginger. Pepper, pepper, cinnamon, jade fruit, pepper, salt, radish slices.

Donkey meat yellow noodles

Donkey meat has yellow noodles, but it is delicious when it leaves Dunhuang! As the fourth of the eight eccentrics, a plate of yellow noodles is less than 10 yuan, and donkey meat is sold by the catty. As thin as a dragon beard, it has elasticity and tension, and tastes delicious when mixed with soup or vegetables. This is the yellow face of Dunhuang.

Dunhuang roast whole lamb

Local people in Dunhuang like to eat sheep, chicken and beef. "Roast whole sheep in Dunhuang" is a famous dish in Dunhuang. Roasted whole sheep looks golden and shiny, crisp outside and tender inside.

Hand Lamian Noodles

Daoxiao Noodles is the common name of mixed noodles, which is a kind of wheat flour product made directly by hand without rolling. Mixed noodles made of various vegetables and beef and mutton are a popular pasta in Dunhuang, especially in Lamian Noodles of Uygur and Hui nationality.

Fazi flour field

It is made of sheep in the water. When making, mutton is washed with running water, lungs and liver are chopped, salt, onion and pepper are stirred and stuffed into fat sausage, which is called hair. Mix white flour with water to make a paste, add seasoning and pour it into the sausage. This is the so-called noodle sausage.

Hump fried shredded pork

Hump fried shredded pork is another famous traditional dish in Hexi area. As far back as the Tang Dynasty, it was already a dish of Yang Guifei's sisters, and it was famous for its tender and plump meat. Hump stir-fried five-silk is exquisite in material selection and fine in knife work. Hump is the main ingredient, which is fried with Flos Magnoliae, Dongru, shallots, ham and chicken breast.

Lu Si Zhang Tuo

Silk Road Camel Palm (also known as Snow Mountain Camel Palm) Camels were the most important means of transportation on the ancient Silk Road. It can travel long distances on the Gobi desert, mainly relying on those four solid camel claws. Camel's claws are full of tendons, so its nutritional value is high.

Liangzhou bean jelly

Liangzhou is named for its cool climate, but it is necessary to add coolness to coolness. In midsummer, eating a bowl of bean jelly is really cold, sour, spicy and crisp, with a unique flavor. Generally speaking, there are white bean jelly made of peas, black bean jelly made of buckwheat, yellow bean jelly made of lentils and Misha bean jelly made of Misha.

Gaozhuang mantou

Gaozhuang steamed bread, also called sweet water steamed bread. It is made of bran yeast and various seasonings, kneaded into dough and steamed. Generally speaking, it must go through kneading, fermentation, molding and canning. The flour used in Gaozhuang steamed bread is fine and mixed with people many times during fermentation.

Braised Lamb in Brown Sauce

Mutton meat is tender, fat but not greasy, thin but not firewood, which has become a well-known delicacy. Liangzhou animal husbandry is famous all over the world. Among the people, mutton is more famous, and there are many ways to eat it, such as steaming, stewing, boiling and grabbing, especially braising.

Cang steamed bun

Gannan Tibetan steamed stuffed bun, also known as "Zhuohua steamed stuffed bun", is also known as "ox-eye steamed stuffed bun" because of its shape like cow's eyes. Its skin is white and thin, and the stuffing inside can be clearly seen through the skin of steamed stuffed bun. When eating, you should suck the oil and water from the steamed stuffed bun before eating. If you pick up the steamed stuffed bun and take a bite, it will splash oil and water, which makes people feel embarrassed.

Hand-shredded mutton

Hand-grabbed mutton is a delicious food for people in pastoral areas to entertain VIPs. Now the slaughtered big fat sheep grabs the meat with their hands and puts it in boiling water, which can be eaten after the blood dries. It is delicious and nutritious, especially breast fork meat.

Roasted fern pig

Potentilla anserina pig is a kind of pig species unique to Gannan grassland, which is named because it feeds on Potentilla anserina. Mainly produced in the vicinity of cooperative transformation, also known as "cooperative pig". Gannan Tibetan people roast Potentilla anserina pigs with unique craftsmanship and charm.

Morchella Gannan

Morchella belongs to Ascomycota, Tricholoma, Verbenaceae and Rumex. Also known as "tripe mushroom", it is named after its body looks like tripe. Mainly produced in Gannan grassland with complex terrain, cold and humid climate and lush vegetation, it is suitable for the growth of Morchella. Morchella Gannan is approximately spherical, oval or conical, and its surface undulates into a honeycomb shape, and its edge is connected with the stalk. The stem is yellow and white, and the hat is light brown.

Grassland sanbao

Tibetan people in Gannan use abundant raw materials such as Cordyceps sinensis, mushrooms, Potentilla anserina, and Black-bellied Snow Chicken to cook "Cordyceps sinensis Snow Chicken", "Mushroom Stewed Mutton" and "Potentilla anserina Rice" which are full of color, flavor and nutrition. Known as the "three treasures of grassland".

noodles with beef

There are "Lanzhou Beef Noodles" all over China. However, once you leave Lanzhou, even with the "authentic" signboard, even if it is run by Muslims, the taste of Lanzhou beef noodles is completely different. The most authentic beef noodles must be eaten in Lanzhou, and the taste is unique in any small restaurant on the street.

Lily peach

Flavor food cooked with Lanzhou specialty lily is named after its appearance resembling Xiantao. The method is to clean fresh lily and cut it into pieces, steam it in a cage for 15 minutes, then gather the petals of lily into a peach shape and fill them with bean paste, which is the "flat peach"; Put the green plum slices out as leaves; Making peach tips with hawthorn paste; Steam in a cage for 20 minutes and serve.

Lamb Kebabs

Kebab is also a classic snack popular in the streets and lanes of Lanzhou. They are all worn with iron pliers. The meat is small, crisp and delicious. You must try it when you come to Lanzhou.

Lanzhou cold noodles with sesame sauce

Lanzhou cold noodles are mixed with carrots, celery and other halogen seeds, seasoned with mustard, and each cold noodle is served with a bowl of celery-flavored noodle soup, which is very appetizing in summer. You can eat it in winter, and the noodle soup is warm.

Shredded chicken with leek

Shredded chicken with chives is a special winter dish in Lanzhou, which is cooked with locally grown chives and shredded chicken breast. Shredded chicken with scallion has very high requirements on knife skill, heat, seasoning and color matching. Stir-fry only three shovels, then the shredded chicken is crisp, the leek is yellow and tender, the color is bright and the taste is delicious.

Roast Lamb Leg

Roast leg of lamb evolved from roast whole sheep. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep. ?

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