Dunhuang noodles with minced meat Dunhuang noodles with minced meat is a traditional handmade wheat flour product, which is made by mixing flour with water, rolling the dough thin with a flour stick, cutting it into long strips and cooking it with soup. Noodles are slender and well-proportioned, especially like leek leaves. In addition, soup tastes delicious. Eating a bowl can make people feel hungry and tired. The key to noodles with minced meat lies in soup, and the production of soup is very particular. First, stir-fry the noodles with minced meat (pork, mutton, radish, potato, etc.) in a pot, add water, and then add seasonings such as tofu, onion, garlic, coriander, shrimp slices, sesame seeds, etc., and then pick the noodles into the soup to make a bowl of rare food. It is the best hospitality for Dunhuang people to treat guests with noodles with minced meat.

Dunhuang yellow noodle is also a kind of wheat flour product, which is as thin as a dragon beard, as long as a gold thread, flexible and tensile. After cooking, mix soup or add vegetables to eat, the fragrance overflows and has a unique flavor. The technology of making yellow noodles is extremely exquisite and the operation is very difficult. Master Lamian Noodles sometimes pulls noodles into long strips, sometimes twists them into twists, and pulls a mass of seven or eight kilograms of dough into a handful of noodles as thin as vermicelli. The yellow noodles cooked in the pot are Huang Liang in color. Take advantage of the hot mix to eat them. When you eat them, you will be appetizing, get rid of tiredness, clear away heat and relieve annoyance, which will greatly increase your appetite and satisfy your appetite.

firstly, make the slurry water on the surface of the slurry water. Put celery, spikenard and lotus into the noodle soup, add the slurry yeast, put it in a jar and ferment it in a warm place for three days, and then you can make the sour and delicious slurry water. It contains a variety of beneficial enzymes, which can clear away heat and stimulate appetite, and is a good summer product. After the handmade noodles are cooked, soak them in cold water in a bowl, add the slurry, pour the chopped green onion, and sprinkle the coriander powder to form the slurry surface. Eating it in the summer can not only relieve fatigue and restore physical strength, but also have a certain effect on hypertension and gastrointestinal diseases.

Dunhuang stuffed skin has a glittering and translucent Huang Liang, and some are as smooth as jade. When mixed with special condiments, it tastes sour and spicy, flexible and refreshing, and is convenient to eat. It is a very common folk snack and local fast food. Fermented skin is a kind of wheat flour product. When it is made, the superior flour is first mixed with water, and then the dough is stirred and rubbed in clean water, so that the starch in the fabric is fully separated from protein, leaving protein, commonly known as gluten. The flour paste dissolved in water is the raw material for processing stuffed skin. After the water boils, the batter is scooped into a tin disc and spread evenly, then boiled in boiling water for a few minutes, and the dough juice becomes a cake and becomes a stuffed skin. Then cut the cake-shaped stuffed skin into thin strips, put a few pieces of gluten, add a little mustard, garlic juice, pepper, sesame oil and so on.

Paoer oil cake Paoer oil cake is a kind of flavor food created by Dunhuang Hotel according to traditional folk methods. It is named because of its Huang Liang color, loose surface like gauze and numerous pearl bubbles. Paoer oil cake evolved from "seeing the wind and being pretty" in the Tang Dynasty, and was first popular at banquets in courts and palaces. Because there are few chefs, it is hard to see it in the market. Use big oil and water to iron the noodles when making. In the whole process of scalding noodles, kneading, stuffing and frying, it is required that the ratio of oil, water and noodles is appropriate, and the oil temperature and heat are appropriate. In this way, it can be fluffy and bubbly, forming the characteristics of crispy surface like flying floc and sweet inside like waxy sugar. It tastes crisp and sweet and is the first choice for Chinese and foreign tourists.

mutton powder soup mutton powder soup is a traditional snack in Dunhuang. Choose fat and strong sheep raised locally in Dunhuang, slaughter them, wash them and cut them into large pieces, then put them in a pot with clear water. When it is almost cooked, clean the blood foam, put a little salt in it, take it out after the meat is cooked, shave the bones, then return the shaved bones to the pot, and cook it into soup with warm fire. When eating, first mix the bone soup with water and put a proper amount of ginger. Pepper, Zanthoxylum bungeanum, Cinnamon, Jade Fruit, Pepper, Salt, Radish Slices. Boil garlic and other spices, then cut the cooked meat into thin slices and cut into pieces of bean jelly into a bowl, scoop into the boiling soup, and sprinkle with chopped coriander, leek, onion, pepper and so on. The view is red, yellow, green, white, fragrant, spicy and refreshing, fat but not greasy. It has the effects of nourishing, fever and dispelling cold.

Dunhuang wine is made of high-quality and pure sorghum and wheat with clear and transparent Shazhou spring water, which is one of the local famous products. The series of liquors produced by Dunhuang Winery, such as Dunhuang Jade Liquid, Dunhuang Wine, Dunhuang Banquet Wine and Dunhuang Alcohol, are deeply loved by consumers because of their clear color, rich cellar aroma and mellow softness. He has won the gold medal of the second China Agricultural Expo, the gold medal of the American International Famous Wine Expo and the famous brand products of the township enterprise system in Gansu Province. Dunhuang people are very hospitable, and it is a beautiful thing to come to Dunhuang to taste Dunhuang wine once or buy two bottles as gifts for relatives and friends.