Authentic Scenery Eleven Album

Qinling-Huaihe River

is the geographical boundary between the north and the south of China.

Because of its special location, this line is

compatible with the north and the south

crossing the Qinling Mountains, the northwest is heroic and the Bashu is full of flavor

Walking along the Huaihe River and seeing the thick Central Plains, Huaiyang is clear and graceful

National Day and Mid-Autumn Festival

Let's

take all the food from north to south

The first stop

Tianshui, Gansu

gave birth to two mother rivers of Chinese civilization. When they flow through the southeast of Gansu, they stretch out their gentle arms respectively:

The West Han River in the Yangtze River basin comes from north to south; Weihe River, a tributary of the Yellow River, came from east to west. Before the "handshake" was completed, a city called Tianshui was born. At the same time, Tianshui, which is favored by two mother rivers, has both the exquisiteness of the south and the coarseness of the north, and also bred a unique gourmet flavor that is compatible with the north and the south.

Tianshui flat food fully embodies this point:

In the north, jiaozi is the one with a flat index finger, but Tianshui flat food is almost the same as the southern wonton in appearance, with a trapezoidal dough, and because it is born with the "Yellow River gene", it is "stronger" than the southern wonton. In the south, the stuffing of wonton is mostly meat, but the stuffing of Tianshui flat food is mainly vegetarian, and it changes from time to time.

after entering the world of Tianshui cuisine through the hole of "Tianshui flat food", you will find that there are few cities in the north like Tianshui people-obviously northwest cities, but the food is as exquisite as the south.

northwest buckwheat, eating the "exquisite feeling" of the south

Tianshui people woke up from "quack" one day. "Quack" is not the sound of frogs, quack is a kind of food, quack is to Tianshui people, still "cow big" is to Lanzhou people, and Chinese hamburger is to Xi 'an people, which is the "life" of Tianshui people.

Quack looks tender and tender, feels soft and elastic, and tastes "fleshy", but it is the product of "carbohydrate solution"-made from buckwheat starch.

The shelled buckwheat is soaked in water, stirred into paste, ground into powder slurry, filtered, poured into a pot, stirred into a gelatinous state by fire, and let out to cool, so as to obtain a buckwheat jelly with smooth, cool and tender taste. Fishing out thin strips from the top with a special knife is "fishing"; Cutting thin slices with a knife on the side is "cutting".

The rest of the powder slurry is heated and stirred continuously to make the powder slurry more dense and compact. After cooling, the quack is "born". When eating, grab it at will, grind it into irregular small pieces by hand, mix it with vinegar, garlic juice and other seasonings, and finally take a spoonful of the soul of northwest cuisine-oily spicy seeds, which is spicy and soft when eaten imported. Tianshui people respect it as "the first food in Qin Zhou", and with a lard box, a breakfast is perfect.

Small shops and stalls selling quack generally sell something called "natural" locally. It looks like peach gum, but it tastes strong and unique, making it a "golden partner" for quack. In fact, Ran Ran is the essence of the top layer. In Tianshui, it is also made of potato starch.

Guagua's other golden partner is the rice crust, which Tianshui people call "Pippi". The batter that hasn't been scraped in the pot is evenly spread on the bottom and wall of the pot, and baked overnight with the residual temperature of firewood under the stove chamber. Early the next morning, when you open the lid, you will find that the batter has formed a shell. When you gently cut it with a knife, the side attached to the pot appears amber, thick and powerful, like fried jelly. The rice crust is already "scratching" at you.

The northwest "Jiangshui City" nearest to the Yangtze River

After eating snacks made of buckwheat starch, you can see Tianshui people's "heirloom"-the Jiangshui jar. In this jar, the slurry has been kept for years.

Tianshui people use chicory and shepherd's purse to make slurry. After boiling in noodle soup, they put it into the slurry tank and pour in the old slurry. After three or four days, the slurry in this tank will be fermented. Raw slurry water can be directly drunk, and can also be used to make noodles, and fried with onions, ginger, garlic and leeks. Tianshui people call it slurry water.

well-boiled slurry water is poured directly on the surface, that is, the slurry surface, and it is poured on the fish with bean jelly, that is, the fish with slurry water.

In addition to carbohydrate, slurry can also be used for dressing vegetables. Add a spoonful of slurry to the cut cold dishes, and a plate of delicious slurry cold dishes will be made. If it is poured in a warm pot, it is Tianshui people's favorite slurry water heating pot in autumn and winter.

if you want to rinse hot pot, the boiled water can also be used as soup base. Whether it's a cold winter with a sudden cold wind or a scorching summer, all kinds of vegetables and meats go in all at once and have a rinse. Three or five friends sit around a pot of hot pot with slurry, and they are full of sweat and hearty, which can be regarded as eating slurry to a certain extent.

is the "meat" of the water delicious?

If Tianshui is a song, then carbohydrate food is the "main melody" of this song. Only the melody melody melody sounds good, but it always sounds a little tasteless. At this time, meat food as accompaniment appeared.

Tianshui belonged to the Qin Dynasty in ancient times, and Qin people were brave and good at drinking. There is still the saying of "wine dish" in Tianshui food culture. The wine dish is actually a kind of appetizer. The most common practice is to shred carrots and mix them with spinach, bean sprouts, shredded ears, mouth strips and liver slices. It is bright and sour, and it is an indispensable food on the wine table.

There are "Eight Treasures in the Upper Part", "Eight Treasures in the Middle Part" and "Eight Treasures in the Lower Part" at the Manchu-Han banquet, and there are eight famous bowls in Tianshui.

Eight bowls are generally divided into four kinds of meat and four kinds of vegetables. Four kinds of meat, mainly pork, are selected from front rib meat, middle rib meat, rear hip meat and elbow meat. Due to different materials, each bowl of meat also has its own name: elbow-buttoned meat, crispy meat, pork-buttoned meat and square meat. The four elements are mainly radish, vermicelli, kelp and tofu, and the methods are different. Nowadays, with the development of the times and the prosperity of life, "eight cool and eight hot" has replaced "eight big bowls" and appeared in Tianshui people's banquets.

In daily life, Tianshui people also need authentic old three films.

Lao San pian is actually three kinds of dishes. These three dishes are all related to meat. The first two dishes are stewed beef and Tianshui tenderloin. Tianshui tenderloin is made of beef. After the beef is cut into small pieces, it is evenly mixed with flour and egg white. After it is fried in vegetable oil, it is served with auricularia auricula, magnolia slices and shredded pepper, and poured with the hooked soup. It looks bright in color, crisp and delicious to eat, soft outside and crisp inside.

the other is Tianshui chowder. The key to Tianshui chowder is the splint meat. Mix egg whites and egg yolks evenly, spread them into pancakes, chop the fine beef, add salt, flour and pepper, mix them evenly, flatten them between two layers of pancakes, steam them in a cage, cut them into strips, pour chicken soup, sprinkle with chopped green onion, add meatballs, fungus, etc., and have dinner.

Tianshui people solve dinner, and there is also a delicious food-haggis. A bowl of well-cooked haggis, with clear soup made of mutton and sheep bones, sprinkled with garlic sprouts and coriander powder, plus a little pepper, and served with a steamed bun, warms the heart and stomach, and makes life warm and amiable.

-END-

Wen Shu Zheng Li