Jingning Roast Chicken is a famous food in Jingning County, Gansu Province. It is famous throughout the Silk Road for its fat chicken body, golden color, freshness and rich aroma.

Ingredients: 30 chickens, 25 grams of cloves, 2.5 grams of cinnamon, 25 grams of angelica dahurica, 25 grams of ginger, 25 grams of aniseed, 25 grams of peppercorns, 25 grams of cinnamon seeds, 25 grams of grass fruits, 10 grams of fennel, 10 grams of salt, and appropriate amount of sugar. Production method: 1. Selection of ingredients:

The main ingredient is fat and tender hens, a local specialty, and must be healthy and disease-free.

2. Slaughter: Slaughter the live chicken, drain out the blood, immediately scald it in hot water at 60 to 70°C, shave off the hair, take out the internal organs, and rinse them clean.

Then soak it in clean water for about 2 hours to remove the blood, then take it out and put it on the shelf to dry the epidermal moisture.

3. Make brine: Put the seasoning into a gauze bag, put it into a pot of water, then add salt and sugar, and cook to make brine.

4. Braised chicken: Put the shaped white strip chicken into the brine pot (add to the pot in order of size), first boil over high heat, skim off the foam, then reduce to low heat and simmer for several hours until the chicken is cooked.

Remove from the pan.

After taking it out of the pan, apply sesame oil and it's the finished product.

Product features: large and plump, fresh and tender meat, fragrant and unique flavor.

Lanzhou Beef Noodles [Picture] Beef noodles, also known as beef noodles.

Lanzhou clear soup beef noodles is a local snack with a long history, economical value and uniqueness in Lanzhou.

Beef noodles first started in the Guangxu period of the Qing Dynasty. It was Ma Baozi, an old man from the Hui ethnic group, who pioneered beef noodles.

There are many types of noodles, including "Da Kuan" which is as wide as two fingers, "Er Kuan" which is two fingers wide, "leeks" shaped like grass blades, and "Yi Wo" which are as thin as silk threads.

"Silk", "buckwheat ribs" in the shape of three-edge strips, etc. Visitors can choose according to their preferences.

Yiwan can hold just one noodle, which is not only smooth and refreshing, but also delicious in appearance.

Local people describe it as one red, two green, three white, four yellow, and five clear, that is: red with chili oil, bright green coriander and garlic sprouts floating on the soup, and a few pieces of white radish mixed with red and green to look pure white.

, the noodles are bright and yellow, and although the beef soup is prepared with more than a dozen kinds of seasonings, it is as clear as water.

Therefore, the reputation of Ma Baozi Beef Noodles continues to this day.

Lanzhou beef noodles have a history of 120 years. It is famous for its unique flavor of "the soup is clear, the meat is fragrant, the noodles are fine" and the pleasing colors of "one clear, two white, three red and four green".

It has received high praise from customers at home and around the world, and has been rated as one of the three major Chinese fast food by the China Cuisine Association, becoming the authentic "China's No. 1 Noodle".

Lanzhou Beef Ramen is a famous traditional Chinese food. It has the characteristics of "one clear, two white, three red and four green". It has a delicious color, fragrance and is well-known throughout the country.

However, beef noodles from various parts of the country are very different in color, shape and taste. The main reason is that the differences in water and soil in various places have caused great changes in the main and auxiliary ingredients of beef noodles. Therefore, most of the domestic beef noodles

It is difficult for regional consumers to eat real "Lanzhou Beef Noodles".

The main successful technology of Lanzhou Beef Noodles is that the soup stock can only achieve the original flavor in Lanzhou. Lanzhou Beef Noodles are light, refreshing, affordable and cheap.

Moreover, when stretched, it is so charming that southerners, northerners and foreign friends all find it extremely magical and unbelievable! It is not an exaggeration to regard it as a modeling performance of pasta art.

Lanzhou beef noodles is a local snack and has become a regional culture.

This kind of culture relies on absorbing the soil of local humanities, relying on the Gobi desert and strong ultraviolet rays, relying on cold wind and grass ash and strong alkali, relying on Islamic faith and power, relying on the nourishment and nourishment of these nutrients, and it is absolutely impossible to understand its cultural symbols.

It’s difficult to make authentic Lanzhou beef noodles, and you can’t even eat them – it lacks culture and art.

The shape of Lanzhou beef noodles is very unique.

It is emotional, humane, very accommodating and easy-going.

What a person wants depends on his temperament, likes and dislikes.

Boys eat "erxi" (slightly thicker), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillary" (fineer); educated people and intellectuals like to eat "fine" and

"Leek leaves", workers, soldiers and tough men prefer "wide" or even "da wide" (two fingers wide)... And which kind of beef noodles Lanzhou people prefer has been imprinted in their subconscious mind, and there is little change.

Different people with different personalities create various shapes of beef noodles, and the various noodles shape the cultivation and temperament of Lanzhou people.

"Capillary" means gentleness, "Touxiao" means easy-going, "Second thin" means masculinity, "Leek leaves" give you calmness, "wide" gives you boldness, "big wide" makes people powerful and powerful... like a girl,

If the old people switch to eating "Da Kuan", and if the boys or rough guys switch to eating "Mao Shi", there will definitely be a mistake.

Lanzhou beef noodles are also changing.

The original Ma Baozi beef noodles are famous for their "one clear (soup), two white (noodles), three green (coriander and garlic sprouts), four red (spicy seeds), and five minced (beef)".

The basic style of this traditional beef noodle dish is still there, but the content has been constantly added and subtracted.

The red chili oil has already covered the entire bowl, and some people want to add more, as they seem to be looking for a strong feeling.

Some people desperately want garlic sprouts and coriander, as if they are eating vegetables instead of noodles, and they seem to be deliberately getting close to green and advocating nature.

Many noodle restaurants have new varieties with "added meat". The famous "Mazilu" and "Lanqingge" have replaced the traditional diced pork noodles in clear soup with cubed meat and "high-quality beef noodles", and diners are flocking to them.

, very spectacular.

The evolution of Lanzhou beef noodles in packaging reflects the integration of beef into modern culture.