1. Looking for an introduction to the food in the Northwest. Food in the Northwest is mostly simple and unpretentious, and is mostly used to fill the stomach.

This is related to the relatively difficult living conditions in the northwest, and also to the honest and unsophisticated character of the people in the northwest. The food in the northwest is mostly pasta, and the dishes are mainly meat, which is rich and strong. Of course, in recent years, people's eating habits have also developed towards lighter food.

trend, but the generous spirit of drinking from a big bowl and eating a large piece of meat is still admired by people.

Although I grew up in the northwest, I have not had the opportunity to travel all over the northwest, let alone eat all the delicacies in the northwest. I just want to introduce the more famous delicacies in the northwest and share them with you.

1. Beef Noodles The right to invent beef noodles belongs to a Hui chef named Ma Baoer, a native of the Qing Dynasty.

In Lanzhou, you only need to look at the crowds of people in the beef noodle restaurant to know how good the beef noodles are.

In Lanzhou, some of the more famous beef noodle restaurants serve fixed meals. If you miss your meal, I'm sorry, please try something else.

Beef noodles are one clear, two white, three red and four green.

The clear one is the clear soup, the white one is the white flour, the red one is the chili oil, and the green one is the chopped green onion.

This is from the perspective of perception.

In terms of taste, the noodles should be chewy and the soup should be pure and thick.

Ramen is a craft. Although you can go out to open a restaurant and attract people after learning it from a master for two or three days, a good ramen chef will not be able to make it in two or three years.

Pulling noodles requires "three times of water, three times of ash, and ninety-nine and eighty-one times of kneading." This is physical work, and the rest is craftsmanship. When pulling out noodles, pay attention to the uniform thickness, the thinnest to the hair, the thickest to the chopstick head to separate the fine and fine

, two fine, three fine.

There are also broad noodles and leek leaves.

It depends on how good you are.

In the past, in order to make the noodles chewier, some fluffy ash was added to the noodles when kneading them. Later, some smart person invented high-gluten flour specifically for beef noodles, so most noodle restaurants use high-gluten flour to make beef noodles.

, which saves you the trouble of Gabon ash, because Gabonese ash is also a craft job, and it will not work if you add too little, let alone too much.

In the past two years, many beef noodle restaurants have returned to nature with the word "penghui" on their signboards to show that what they sell is authentic and traditional.

Personally, there is almost no difference between the two. Gaboon gray is not the goal, the goal is how to make the noodles chewy.

If you really taste bad food in a noodle restaurant, I can only express my sympathy.

People who know how to eat beef noodles will know whether the beef noodles are authentic or not by taking a sip of the soup before serving the noodles.

Most of the essence of beef noodles is in the soup.

If the beef noodle family splits up, what the brothers will value most is often the pot of soup.

When making soup, we often use fat and tender yak meat or yellow beef produced on the grassland, add large pieces of cow skull and leg bones, then add beef liver soup and chicken soup in proportion, and boil it in an extra large pot-shaped iron pot.

The aroma is strong, clear and clear.

When eating, only use clear soup, add boiled radish slices and seasonings.

At this point, the steaming bowl of beef noodles is almost ready, and all that's left is to find a table and sit down to feast.

The soil and water nourish the food of the country. Nowadays, it is almost impossible to find a city without beef noodle restaurants, but among these noodle restaurants, there are very few that can be called authentic.

My hometown is only a few hundred miles away from Lanzhou, but I can't taste the taste of Lanzhou beef noodles.

Zhang Shu in the Qing Dynasty wrote in a poem: "After the rain passes through Jincheng Pass, the white horse rushes back. The water of the Yellow River has been flowing for several times, and the road is poor. There are thousands of ramen noodles, but there is only one that is unique. Delicious food is hard to come back. Looking back at my hometown is far away

. When the sun rises, I recite the scriptures, and at dusk, when the white pagoda is empty, I burn incense and sigh, only looking forward to beef noodles."

2. Mutton Steamed Buns Mutton Steamed Buns originated in Shaanxi and the northwest.

It's autumn now, and mutton is warm in nature. It's a good time to eat mutton steamed buns.

Northwest people usually eat mutton steamed buns for breakfast in autumn and winter. If you eat a bowl of mutton steamed buns in the morning, your whole body will be warm and you will be energetic all day long.

In the past, mutton steamed buns were only sold in autumn and winter, but now they seem to be sold all year round. However, people with strong internal heat should not eat them in summer, as they can easily cause internal heat.

The cooking technology of mutton steamed buns is very strict, and the cooking process of the meat is also very particular.

The preparation method is: first wash and cut high-quality beef and mutton, add onions, ginger, pepper, star anise, fennel, cinnamon and other condiments when cooking, and cook until mashed, and set aside the soup.

Steamed bun is a kind of white flour pancake. When eating, break it into pieces as big as soybeans and put it into a bowl. Then let the chef put a certain amount of cooked meat and original soup in the bowl, and add it with minced cabbage, shredded cabbage, cooking wine,

Vermicelli, salt, MSG and other seasonings are made with a single spoon.

The way to eat beef and mutton soaked steamed buns is also very unique. There is mutton stewed soup, that is, the customer eats it by himself; there is also dry soaking, that is, the soup is completely soaked into the steamed buns.

After finishing the buns and meat, the soup in the bowl was also finished.

There is also a way to eat it called "Shuiweicheng", which is to cook it in a wide soup. Put the cooked buns and meat in the center of the bowl and surround it with soup.

In this way, the clear soup is fresh, the meat is rotten and fragrant, and the buns are tough and tasty.

Some people like to eat garlic while eating steamed buns, which may give it a different flavor. Personally, I can't stand the smell of garlic.

In the past, people who knew how to eat mutton steamed buns often shouted "Boss, the meat is fat and the soup is fat" when they went to the store. Now that people's quality of life has improved and they pay attention to healthy eating, they often shout "Boss, the meat is lean" when they enter the store.

The soup is fat."

It can be seen that no matter whether the meat is lean or fat, the soup must be fat.

The so-called soup fat means adding more mutton fat to the soup.

When the steaming hot mutton is served, break open the pot and put it in, shake your cheeks and enjoy.