Pasta is a characteristic of northwest China. Jiayuguan pasta and Zhangye pasta have many similarities, but they are also an indispensable part of Jiayuguan cuisine. Chicken soup paste pot is vermicelli, sliced meat and crisp twist cooked with chicken soup. Beef rice is cooked with noodles the size of rice grains, and then poured with a spoonful of mellow soup brine.
Stir-fried fish is to pick up the noodles in the shape of whitebait, stir-fry them with tomatoes and various vegetables, and taste glutinous. The most complicated procedure of rolling chicken is to stew the dough roll and half-cooked chicken, and then cover it with shredded green pepper and onion. Lamian Noodles on the surface of firecrackers, without soup, is cut into short strips with a knife and poured into a miscellaneous vegetable pot made of vermicelli, minced meat, peppers and a small amount of vegetables.
Food introduction
The cooking method before cooking is equivalent to the cooking method in Lamian Noodles, and the mixed frying method after cooking is similar to fried noodles, but the taste is different from both. First long and then short, first boiled and then fried, mixed with noodles and vegetables. When you come to Jiayuguan, a handful of roast mutton and a bottle of beer are indispensable food standards.
Roast leg of lamb, kebabs, trotters and shoulder meat. Mutton tastes tasteless, crispy and tender. The beer at hand is not ordinary beer, but local fruit beer, which tastes like pineapple beer. The reason why we can't miss the barbecue here is because the sheep here drink snow water from Qilian Mountain and eat Chinese herbal medicines from Gobi Desert, so the meat quality is naturally different.
Reference to the above content: Baidu Encyclopedia-Jiayuguan