Hezhi Hezhi is a unique mixed powder soup made by Jiuquan. Its soup is mainly mutton soup, and then added pork soup and chicken soup.

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After the soup is prepared, add broad bean vermicelli and pork and mutton slices. The meat slices are both fat and lean.

It is delicious and bright in color. Adding seafood will make the taste even better, but of course the price will be more expensive.

Vegan Gluten Vegan Gluten Mix the flour into a dough. After it wakes up, rinse it repeatedly in clean water to separate the starch and gluten.

Then, steam the gluten and slice it into slices. One part of the starch is mixed with soup to form a clear paste. The other part is made into flour cubes. Cut into small cubes and put into the soup. Add vermicelli, sesame oil, ginger powder, and pepper into the soup.

While waiting for the seasoning, add heat to the soup pot and keep the soup boiling.

When scooping rice, add the fried twists. Soak the twists in the soup until they are soft enough to bend.

This is completely vegetarian, no meat or meat is allowed, and the taste is mainly spicy (the ginger flavor is the strongest). This is people's favorite breakfast.

The ingredients of meat gluten and vegetarian gluten are basically the same, except that it is prepared with chicken soup and added with meat slices. It is also eaten in the same way as vegetarian gluten.

Soaking Dumplings Add cooked dumplings to the paste pot to enhance their flavor. The dumpling fillings are mainly made of minced meat and cabbage.

There are two types of mutton fat wrapping: mutton fat wrapping and intestine fat wrapping.

The method of wrapping in suet fat is to tear off the oil on the surface of the sheep's belly (called meng belly oil) when the sheep is disemboweled, and then chop the fat and lean meat into pieces, add onions, garlic, ginger, etc.

Add seasonings, stir to make stuffing, wrap it in oil skin, tie the two ends tightly with hemp leather or cotton thread, tie it diagonally a few times in the middle, then put it into the pot and cook it.

Cool slightly, slice and serve.

It is not greasy to eat, and has a stronger aroma than ordinary boiled mutton. After it is cooled, sliced ??and then put into a kang pot, fried and eaten hot, the taste will be better.

The method of wrapping the intestines with fat is to wash the sheep intestines, chop them into pieces, add seasonings and an appropriate amount of fried noodles, stir them into a paste, put them into the intestines, tie them tightly at both ends, and add them after the water boils.

Pan-fry and cook. During cooking, puncture the intestinal wall with a needle to deflate the intestines in a timely manner to prevent them from cracking. After cooling slightly, cut into diagonal slices and serve immediately.

Haggis offal soup (also called sheep head soup): Boil the sheep offal in water and chop it into pieces; add ginger-based seasoning powder to the original soup. The soup should be white and should not be turbid. Then put the mutton skull into the pot.

The chopped haggis is placed in a bowl, poured with soup and soaked until it is hot and ready to eat.

The soup should be boiling hot and the meat should be tender. If cooked wheat or barley grains are put into the soup and stewed with the meat in a ladle, the aroma will be stronger.

Sheep's head soup is a favorite breakfast and late-night snack among locals.

Kang sheep intestine is a snack with western characteristics.

Mix fresh sheep blood with a little flour, add the ingredients, pour it into the sheep intestines, blanch it in boiling water for a while, take it out and cool it, cut it into one centimeter thick oblique slices, put it in an oil pan and bake it on the stove, and eat it now.

Best eaten hot.

Kang sheep intestine has the function of stopping dysentery and diarrhea.

Lanzhou Ramen Lanzhou Ramen, the official name registered by the Snack Branch of the Chinese Culinary Society is "Beef Noodles in Clear Soup".

It can be seen from the name: The characteristics of Lanzhou Ramen are firstly the clear soup and secondly the beef.

The noodles of Lanzhou Ramen are stretched by themselves, but this is not its unique feature.

Many places in our country have noodles, but the cooking methods are different.

The thinner the noodles, the better. In some technical competitions, ramen masters usually compete to see who can stretch out more noodles from the same piece of noodles.

The stretched noodles have to be very thin, which becomes a unique skill.

No matter how thin they are, the noodles of Lanzhou Ramen need to be tough, commonly known as "strong". They need to be able to "stand" in the bowl after being cooked. That is to say, when you pick it up and put it down with chopsticks, the noodles can maintain an upright shape in the bowl for a while.

Otherwise, it will be "lack of energy" and the noodles will be substandard.

Stir-fried noodles are unfermented "dead noodles". They are small in size and contain a lot of flour. There is usually half a catty of flour in a bowl of noodles.

Some fat-bellied laymen who ate it for the first time ate two bowls of noodles at one go, just like eating ordinary noodles, and ended up not feeling hungry until the evening.

Qingyang Saozi Noodles Qingyang Saozi Noodles, a traditional folk meal in Qingyang, are also called "whistle noodles" because they are too spicy and make a whistling sound in your mouth.

Qingyang Saozi Noodles are uniquely made and interesting to eat, making them one of the best.

Just like a folk song goes: "If you go through (that) eighteen provinces, it will not be as good as our Qingyang's spicy noodles."

It is said that Qingyang Saozi Noodles originated from the wedding customs after the Hongwu Year of Ming Dynasty. It can be said that it has a long history.

Qingyang Saozi Noodles are made with fine workmanship and are divided into several steps: kneading the noodles, arranging the noodles, making soup and boiling the noodles.

Please take a look at "The kneaded dough is as thick as a stolen tissue, the chopped dough has thousands of threads, it goes into the pot and spins like a lotus flower, it is scooped up on the chopsticks and played in a swing, and it is put into a bowl to compete with peonies."

The made saozi noodles are as long as threads, as thin as silk, long and flexible, thin and continuous, easy to digest, and suitable for all ages.

Depending on the soup, it can be divided into steamed noodles and sour soup noodles.

The noodles are fragrant and delicious, and the noodles in sour soup are refreshing and delicious, with a unique flavor.

Qingyang rice wine rice wine is a low-alcohol drink.

Qingyang people have a long history of brewing and drinking rice wine, which can be traced back thousands of years.

Qingyang yellow rice wine, brewed with local specialty wine grains as the main raw material, not only tastes good and is rich in nutrients, but also has the effects of strengthening yang, strengthening the stomach, relaxing muscles, activating blood circulation, and prolonging life. It is really a good product for home travel.

Qingyang rice wine is especially famous in Maling Town, Qingcheng County and Qu Town, Huan County.