Jiayuguan is a new immigrant city, and most people come from Northeast China, North China and Southwest China, which has formed a continuous fusion of tastes and various snacks. The following small series will introduce you to what is delicious in Jiayuguan.

Roast Lamb Leg

Roast leg of lamb evolved from roast whole sheep. Roasting leg of lamb is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaces roast whole lamb, which is delicious in color and fragrant in meat, tender outside and crisp inside but not greasy.

rainbow trout

Monopterus albus meat is rich in animal protein and vitamins. Long-term consumption can effectively prevent cardiovascular diseases, and has obvious functions of lowering blood pressure, lowering blood sugar, lowering blood lipid, improving eyesight, strengthening brain, caring skin, strengthening kidney, strengthening nutritional balance, and promoting wound healing and rehabilitation of patients, so it is called "ginseng in water".

Rub fish noodles

Rubbing fish noodles is a unique variety of pasta in Gansu, which is named after its finished product is thick in the middle and sharp in the shape of a small fish.

You can cook it, fry it, and eat it cold in hot weather. This is the local people's favorite food.

Steamed beef and mutton with flour

Steamed beef and mutton with powder has a history of 1000 years. Fresh fat beef, mutton and flour are used as raw materials, and are ground and pickled with three spices, such as pepper and fennel from the west, and then steamed with strong fire and slow fire, so it is called "steamed beef and mutton with powder". Add raw garlic when eating. It can also be served with lotus leaf cakes. After eating, you can taste a cup of boiled brick tea, which not only helps digestion, but also clears your heart.

Chrysanthemum bullwhip

This dish has beautiful appearance, mellow taste and bright color. It has both edible value and medicinal value, and has the effects of nourishing kidney, moistening lung, strengthening tendons and bones. It is made of bullwhip (Niuchong) as the main material and Lycium barbarum. Boil the fresh bullwhip with clear water until it becomes soft, take it out, cut it into two sections along the urethra, remove the urethral membrane, scrape it clean, put it on a chrysanthemum knife and replace it with sections. Chicken leg, onion, ginger, cooking wine, etc. Heat and simmer in a water pot filled with changed bullwhip. Add vegetable oil to the spoon and cook until hot.

6. When cooked, put the simmered bullwhip in and take out the oil. Leave the bottom oil in the spoon, stir-fry onion and ginger, cook wine, add chicken soup, add processed Lycium barbarum, add seasonings such as refined salt and boil, skim the floating foam, add bullwhip flower, cook until it is thick, and pour the oil out of the spoon to serve.

Paozhangmian

Firecracker noodles not only have the flavor of Hui beef soup noodles from Shaanxi, Gansu, Ningxia and Bajiang, but also combine the advantages of smooth and fine Uygur noodles. There is no soup in Lamian Noodles on the surface of firecrackers. Cut it into short strips with a knife and pour it into a vegetable mixing pot made of vermicelli, minced meat, pepper and a small amount of vegetables. The cooking method before cooking is equivalent to the cooking method in Lamian Noodles, and the mixed frying method after cooking is similar to fried noodles, but the taste is different from both. First long and then short, first boiled and then fried, mixed with noodles and vegetables.