There are many varieties of Tianshui Guagua. According to the raw materials, they include buckwheat Guagua, iced bean Guagua, pea Guagua and flour noodle Guagua.

Among them, the most popular one is buckwheat guagua.

The production method is to first turn the buckwheat flour abundant in Longnan into buckwheat seeds, soak them in water, process them, and extract the starch. Then add the starch to the pot with water and cook over low heat until a thick layer of buckwheat seeds is formed in the pot before taking it out.

Put it into a basin and cover it, and after recovery, it can be eaten or put on the market.

The way to eat Tianshui Guagua is also quite unique. First tear the Guagua into small pieces, then add spicy oil, sesame paste, mustard, soy sauce, salt, vinegar, garlic paste and other seasonings.

If Northwest people like to eat hot and sour food, then Tianshui Guagua is a typical spicy snack.

If you are a first-time eater, you will be speechless and sweating when faced with a bowl full of red guagua.

The locals especially like to eat guagua for breakfast, and some men almost "can't live without it".

Tianshui Guagua has a long history. According to legend, when Weixiao separatized Tianshui in the late Western Han Dynasty, Guagua was the royal food in the palace.

Weixiao's mother, Queen Mother Suning, was particularly fond of guagua and would eat it every three days.

In the Eastern Han Dynasty, when Weixiao defeated Liu Xiu and defected to Gongsun Shu of Western Shu, the imperial chef fled the palace and lived in seclusion in Tianshui. Later, he rented a shop in Tianshui City and specialized in guagua.

This is how Tianshui Guagua was passed down.

Qingshui Bianshi has strong ethnic characteristics because there are many Hui and other ethnic minorities living in Qingshui. There are two types of Han people's meat-based Bianshi and Hui's vegetarian Bianshi.

The cooking of Han Chinese meat and flat food is divided into four processes: stir-frying, wrapping, boiling and seasoning. Stir-frying refers to stir-frying large meat (pork) meat.

Take the good pork belly, cut it into 1cm thick strips, cut it into dices, marinate it with salt, vinegar, soy sauce, cooking wine and other seasonings for a while, then stir-fry it over slow fire, the heat should be moderate.

Small, big ones will be mushy, small ones will be colorless; to make flat food, you first cut the dough pressed by machine or hand-rolled into trapezoidal pieces of suitable size (mostly the dough in restaurants is pressed by a dough press), and put a stack of dough pieces on it.

On the palm of your hand, grab a little minced leek, fold, pick, bend, and pinch, and magically wrap it into an ear-shaped flat food. Cooking flat food is also very particular. To cook it just right, usually just boil it with two cups of water.

Take out of the pot; adjust refers to pouring the flat food in a bowl with carefully fried large meat sauce, adding some chopped green onion, and seasoning with spicy oil, vinegar, and salt. It is a bowl of clear meat and flat food with good color, aroma and taste.

It appears in front of you.

Compared with meat dishes, Hui vegetarian dishes pay attention to lightness and freshness. They are cooked with celery, radish, tofu, leeks, etc. as fillings. They are scooped into a bowl with bean sprouts, spinach, etc., poured with a spoonful of pure sesame oil, and mixed with

Chili pepper, vinegar and salt are ready to eat.

Shanmen, Qinting and other towns in the eastern part of Qingshui County are rich in cannabis. The hemp-cured flatbread made by the local people with hemp seeds and tofu as fillings is especially rare in Qingshui flatbread.

"Bianshi" and "Bianshi" are homophonic, which means that people hope for a better life and eat Tianshui delicacies everywhere. Therefore, eating Bianshi during festivals has become a traditional delicacy of Qingshui people.

The refined flour above the lard box is supplemented with pig suet, green onions, sesame oil, refined salt, etc., and is made through a series of processes such as fermentation, crisping, kneading, branding, frying, and baking. It is crispy, soft, and has an attractive flavor.

, yellow and bright in color, oily but not greasy, crisp but not broken, etc., it is a famous snack in Tianshui, Gansu.

Tianshui Laolao buckwheat jelly is made by first grinding buckwheat into buckwheat seeds. After removing the clothes, grind the buckwheat seeds into powder by hand, soak it in water, and then filter it with a fine basket woven with horsetail. The filtered essence is put into

Boil the pot over warm fire until it becomes porridge-like and then ladle it into a basin.

When it cools and becomes soft and hard, it is ready to eat.

Scoop it into vermicelli shape, put it into a bowl, add chili seeds, sesame paste, vinegar, soy sauce, mustard, garlic paste, refined salt, pepper noodles and other condiments. Eating it often makes people appetite and whet their appetite!

The slurry water surface has the effect of clearing away heat, relieving summer heat and treating diseases, and can be used as a drink alone.

In the hot summer, drinking a bowl of syrupy water will make people feel cool and refreshing, relieve fatigue and restore physical strength.

Regular consumption of celery pulp water can also cure some diseases. Patients with high blood pressure often eat celery pulp water, which can lower and stabilize blood pressure.

It also has certain effects on certain diseases of the gastrointestinal and urinary systems.

Some hospitals use syrup and medicine to treat burns, which can greatly reduce the patient's pain and achieve significant results.

Making slurry is very simple. Generally, fresh endive, alfalfa, shepherd's purse and other wild vegetables or celery, lotus root, and cabbage leaves are used as raw materials. They are cut into thin strips, cooked, added with a fermentation starter, and placed in a porcelain jar with a lid.

, it will become slurry in three days.

Boil the slurry water and add other seasonings to form a slurry water surface.