Later, I ate the stuffed skin of the local Hui nationality in Lanzhou, which was very strong. It tastes great with Chili oil, garlic water and so on. I ate two bowls in a row and bought two boxes of (fake) lard to eat, which was very refreshing.
Tianshui also has noodles, so it's easy to eat. Especially the dough in Tianshui should be eaten with a pair of chopsticks and spinach, which I have never seen anywhere else. What's the name of that shop? No.32 rice noodle? Great, but the dough is really delicious. By the way, arriving in Tianshui is like going to kindergarten. There are many overlapping words: Gaga, Ran Ran, fish and fish, circle ... Have you sprouted?
Said so much rice skin, cold rice noodles, rice noodles from all over the world. Finally, talk about my favorite cold rice noodles. It is not in Gansu, Shaanxi or Sichuan, but in Xinjiang.
I like sweet things, but most bean jelly contains no sugar. Although Guangyuan's bean jelly is flavored with sweet red soy sauce, it is mainly salty and slightly sweet. Although I love eating, I always feel that I haven't finished eating. Until I came to Xinjiang, I found that there was a sweet and sour bean jelly and a strange bean jelly that reused sesame sauce and boiled soy sauce.
The former is bittersweet, while the latter is indescribable, but very useful.
This shop is in Shihezi. I forgot my name. In the first bowl, I ate sweet and sour bean jelly. Sweet and sour, served with garlic water, Chili oil, shredded cucumber and shredded carrot. In hot summer, it is especially refreshing to take a bite. Another bowl of bean jelly with a strange taste, sweet, sour and sweet, with Sichuan sprouts in it. If the first bowl is small and fresh, then the second bowl is a rough man. But it's the same. It is really delicious.
I ate another bowl, and after long-term practical experience, I basically tasted the trick of cold rice noodles with strange taste. If I am not mistaken: the key to the strange bean jelly lies in the cooking of soy sauce.
This soy sauce should be fried with chopped shallots, ginger and garlic in oil, fried with sprouts, and then cooked with soy sauce. After the soy sauce is cooked, there is no fishy smell and rust smell, while the onion, ginger and garlic have pungent taste, and the sauce flavor of the sprouts finally blends into one. Add sesame sauce and sweet vinegar, and finally make strange cold rice noodles.
The practice of cold rice noodles is similar, but there is no end to China people's intellectual innovation. Bean jelly, a seemingly monotonous ingredient, was finally transformed into various ways to eat. The result seems easy, but the process has condensed much effort and wisdom.