Pingliang City is located at the intersection center of the three provinces (districts) of Shaanxi, Gansu and Ningxia. It is adjacent to Shaanxi in a large area. The people's living customs are very similar to those in Guanzhong, Shaanxi. The diet is rich in food and less in vegetables. In addition to preparing meals for weddings and funerals, daily life is

Life is mostly vegetarian.

Usually two meals a day (three meals during busy hours), the taste is sour, the cooking is powerful, and there are many varieties.

The staple food is wheat, supplemented by miscellaneous grains. There are four types of pasta operations: the first is Shuiyu, which includes cut noodles, dried noodles, palm noodles, dumplings, etc.; the second is cage steaming, which includes Hanamaki, steamed buns, steamed buns, etc.; the third is pancakes, which include dry food

, Guokui, etc.; the fourth is fried, including oil cakes, oil cakes, twists, oil fruits, etc.

Noodles are a common food among the people and must be eaten as a daily meal.

1. Jingchuan canned steamed buns.

Jingchuan canned steamed buns are soft and delicious, with a long mellow flavor, hot and soft, cold and crispy, and have the characteristics of no mold, no rancidity, and no smell after long-term storage.

2. Jingning "Guokui".

Also called Jingning pancake, it is a traditional food in Jingning.

The characteristics of Jingning pancake are: snow-white flour, smooth appearance, uniform thickness, bright color, crispy and crispy, sweet and delicious, rich pancake aroma, not easy to break, and easy to carry.

There are two varieties: oily and sugary.

3. Jingning roast chicken.

Also known as Jingning Braised Chicken, it is a traditional famous food in Jingning. It is famous for its beautiful appearance, fresh and delicious taste, bright appearance, brown-red braised color, thick meat flavor, refreshing and not greasy taste, and is well-known in Gansu, Shaanxi, Ningxia and other provinces (regions).

), is a flavor food that passers-by on the Zealand Highway rush to buy.

4. Mutton steamed buns.

It has a business history of 60 years and is a unique Islamic food.

Pingliang Mutton Paomo uses sheep, also called standing sheep. The meat is fat, tender and delicious. It is served "separately", that is, the mutton and steamed buns are served separately.

The broth is clear but not greasy, fresh but not sour, supplemented by sesame oil, spicy oil, coriander, and sugared garlic.

Mutton is hot in nature and contains high protein content. It is suitable for people of all ages. Regular consumption can help keep fit and strengthen the body. It is a good tonic in winter.

5. Pingliang shortbread.

A popular delicacy with local flavor, also called crispy buns, it is famous in the three provinces (regions) of Shaanxi, Gansu and Ningxia. Pingliang crispy buns are divided into three categories: the Han people's dark cakes and the Hui people's bright cakes and pulled cakes.

There is no crispiness on the surface of the dark cake, but you feel it is crispy when you eat it. There are two kinds of savory cakes with five flavors and sweet cakes with sugar filling.

Mingsu cakes are bright and crispy on the surface and soft in the mouth. They are also divided into sweet and salty.

There are more than ten kinds of shortbread patterns, including cow tongue, hemp sole, "eyebrow" and square.

6. Pingliang Stuffed Pizi. The main process of making is: first place the mixed dough in a basin of water, clench, knead, and scrub until it is separated into starch and gluten. Put the starch into a special stuffed skin gong to steam and cook. When eating

Cut into strips, put into a plate or bowl, and season with salt, vinegar, minced garlic, spicy oil, sesame paste, etc.

It is characterized by being thin, soft, pliable, sour, spicy and cool.

7. Mutton shabu-shabu.

It pays attention to using local mutton, carefully selected and carefully prepared, and served with tofu, vermicelli, onions, leeks, garlic, chili peppers, oil, salt, sauce, vinegar, etc.

When enjoying, the soup is tumbling in the copper hot pot, and the diners put the thin slices of mutton and other ingredients into the pot.

8. Pingliang stove steamed buns.

Also called "Stone Bun" and "Sand Bun".

The method of making Lutomo buns is unique. First, the bean-shaped sand is burned to extremely hot, and then the dough is baked on it.

The flour is carefully prepared, mixed with spices, refined salt, and clear oil, rolled into a round cake, cut three times in the center of the cake, and baked in a stone pot until cooked.

The steamed buns are shaped like stove teeth, crispy, fragrant and delicious, and easy to carry.

9. Make noodles.

Slice fresh beef and mutton tenderloin into the pot, cook with the pasta, and add sauce, vinegar, green onions, ginger, salt and other condiments.

Take it out of the pot as soon as the noodles are cooked, the soup is fresh and the meat is crispy, delicious.

10. Lingtai sour soup noodles.

Also known as "slender noodles".

The characteristics of sour soup noodles are "thin, fine, light, fried, thin, boiling, sour, spicy and fragrant".

It is soft and chewy, the soup is fragrant, and the cooking method is exquisite and unique.

Take special flour, mix it with water and flour with buckwheat ash or alkaline surface, knead it repeatedly to form a dough, put it in a basin to "recover", knead it several times, and then roll it out until it is evenly thin and thick and as translucent as paper

, then use a special noodle knife to cut into three types: thin, medium (leek leaves) and wide, and put them on the "Jingba" or vegetable plate.

The noodles in sour soup are thin and long, and the soup is sour and spicy.

When eating, place the soup in the front pot and the back pot, place a few side dishes, and eat while you are at it, thin first, then medium, then wide. Hold more noodle soup and less noodles. Each bowl only has two or three mouthfuls, so you can taste all three kinds of noodles.

11. Lingtai steamed chicken.

Chop fresh chicken into pieces, add salt, seasonings, sesame oil, chopped green onions, etc., mix with flour, wrap in dough, and steam in a basket. It is delicious, tender and has a unique flavor.

12. Lingtai is sticky with millet.

It is a millet food with high stickiness and is abundant in Lingtai, Longdong.

Rice can be used to make porridge, and flour can be used to make cakes. If cooked into a banquet, it will have a unique and honest flavor.

13. Lingtai braised turtle.

Longshang's famous dishes made with Lingtai soft-shell turtle, which has the reputation of "the best soft-shell turtle in the country" as the main raw material, are deeply favored by guests for its unique production technology and rich nutritional value.

14. Huating walnut dumplings.

Break the walnut skin and take out the kernel, stir-fry over low heat until light yellow and fragrant, blow off the fine skin on the walnut, then roll it into a puree while it is hot, add salt, and then combine it with red and white radish and tender white radish that have been cooked in cold water.

Stir the cabbage or tofu thoroughly, and add chopped green onion, ginger, cooked clear oil, and five-spice seasoning. Mix it into a pie filling, wrap it up and put it in the pot.

It is rich in nutrients. Although it is a vegetable dumpling, it has the texture of a meat dumpling. Therefore, when the dumplings are just cooked, they will have a wonderful aroma, not greasy or bland, with a refreshing fragrance and a long aftertaste.

15. Braised pork elbow.