Three Treasures of Tianshui

The significance of Tianshui to Gansu is equivalent to Hangzhou, Zhejiang Province, and it is called Longshang Jiangnan. In ancient times, Tianshui was covered with forests and rich in water and grass. The ancestors of Qin Shihuang also raised horses for the Zhou royal family in Tianshui. In Tianshui, there is a delicious food with a history of more than 2, years: Tianshui Guagua, which is called "Three Treasures of Tianshui" together with skin and pepper.

In Tianshui dialect, quack means crispy rice, which is made of buckwheat and is known as "the first food in Qin Zhou". At the end of the Western Han Dynasty, there was chaos in the world, and Wei Xiao, a native of Tianshui, paid great attention to his troops in Qinlong area. Legend has it that when he divided Tianshui, his mother especially liked to eat quack, and if she didn't eat for a day, she would be unable to sit still. When Wei Xiao was defeated and fled, the chef lived in seclusion in Tianshui, and since then, he has brought Guagua to the people. Making quack is simple and simple, and it is cumbersome and cumbersome. First, grind buckwheat into powder, soak it in warm water, and rub it. Repeat this process, filter the diluted starch flour paste to remove residues. First, boil a pot of boiling water with high fire, add the evenly stirred flour paste into boiling water, stir it quickly while adding it, and finally cook it with slow fire to make a bright yellow, elastic, soft and waxy crispy rice crust, and let it cool before eating. When it is crushed into small pieces and put into a bowl, it makes a "quack" sound, and then more than 2 kinds of seasonings such as oil, salt, vinegar and oily spicy seeds are added, which eventually becomes Tianshui people's favorite breakfast.

There are many ways to eat oil-pungent seeds in Tianshui, such as mixing them with quack, noodles and pot helmets. It is said that pot helmets evolved from "Hu cakes" and "wheat cakes" of the ancient Silk Road. When eating pot helmets, break them from the pulp, put some oil-pungent seeds in them, and bite them down. The oily spicy seeds in Tianshui are fragrant and moderately spicy, which is especially delicious. Some people come to Tianshui specially to buy oily spicy seeds and take them home to eat. Tianshui oil spicy seeds are mainly made of anise, pepper, ginger slices, licorice and other spices, and the salt and sesame seeds are mixed evenly. When rapeseed oil is heated to the most appropriate temperature and splashed on the prepared chili pepper, the process of pepper changing from raw to ripe is extremely tempting, and finally it becomes a fragrant oil spicy seed, and it becomes one of the three treasures that Tianshui people can't live without.

The "dough" of Tianshui Sanbao is similar to the cold rice noodles in Shaanxi, but the taste is different. It is tough and tough, mixed with oil and spicy seeds, and it is a very rare traditional food in Tianshui.

Tianshui serous surface

It's really hard to list all the delicious food in Tianshui in one word. But there is a kind of delicious food, just like the bean juice in Beijing, which has become an indelible rural flavor in Tianshui people's minds, which will be remembered when they grow up and will be missed when they leave, and that is the plasma surface.

in a nutshell, the most important component of the slurry surface is slurry water. We use the fermented slurry of vegetables preserved for three to five days, such as cabbage, radish and celery, and make soup with the slurry to cook a bowl of noodles, which tastes sour and appetizing. Like Beijing bean juice, foreigners find it fishy and unpalatable, while locals think it's mom's taste and childhood memories.