Lanzhou Lamian Noodles is a special snack of Lanzhou beef noodles, which has a history of 85 years. The authentic Lanzhou beef Lamian Noodles was founded by Ma Baozi, a Hui nationality, on 19 15. At that time, Ma Baozi's family was poor and forced by life. He cooks hot pot beef noodles at home and sells them along the street in the city. Later, he mixed the soup made from beef liver and sheep liver into beef noodles, which smelled delicious and everyone liked his beef noodles. He emphasized a clear word. Then he opened his own shop. What he thought of was not peddling along the street, but launching a free "bowl of soup into the store". As soon as the guests came in, the waiter immediately served them a bowl of delicious beef soup, which was refreshing and refreshing. Ma Baozi's beef noodle soup is famous. Ma Baozi operated until 1925, and his son Ma Jiesan took over the operation. Ma Jiesan continued to work hard to clarify the words, constantly improving the beef Lamian Noodles, until it became famous to all parties, and was given the reputation of "getting off the horse and knowing the taste". Identification of the authenticity of Lanzhou Lamian Noodles depends on whether there is a free bowl of soup in the store. If it is authentic, there must be soup. The soup of beef, sheep and liver is very eye-catching. Many people in the western regions add fuel to the fire, which is obviously related to drinking this soup. Second, whether the soup of beef noodles is clear and authentic.
2, plug skin
Niangpi Lanzhou specialty snack Niangpi is a famous local flavor snack in Lanzhou. Niangpi is a kind of food made of flour, and its color is crystal clear and Huang Liang, translucent as jade. Cut it into chopsticks-thick strips, and add seasonings such as soy sauce, balsamic vinegar, garlic juice, Chili oil and refined salt to serve. Fermented skin is cheap, sour, flexible and delicious, and it is a popular local flavor food. It can be seen everywhere in the streets and alleys of Lanzhou. When the weather is hot in summer, this kind of cold food is very popular with people.
3. Mutton bread pieces in soup
The mutton buns in Lanzhou are very different from those in Xi. Xi 'an is a kind of dead flour cake, while Lanzhou is a local flour cake. It uses a special fermentation process to keep the original flavor of flour, and it is delicious without any seasoning. The situation is even worse when turmeric (a food pigment) and Sophora alopecuroides (a slightly bitter grass, dried and ground) are added. If the sauce meat is caught in the middle, it will be better to pour some broth. The practice is also different. Xi 'an Paomo needs to be broken and then boiled, while Lanzhou Paomo just makes you soup and meat, then gives you a big cake, and then you can do it yourself. You can cross your legs, you can put the cake in the soup at once, or you can bite the cake in the soup.
4. Mutton tripe with meat stuffing
Mutton offal is made from the heart, liver, lungs, stomach and intestines of sheep. Making mutton offal also pays attention to "three ingredients", "three soups" and "three flavors". The "chop suey three materials" are divided into main materials and auxiliary materials. Authentic whole lamb chop suey (also called Sanhong) is made of heart, liver and lungs, and is diced or sliced when cooking. The three ingredients (also called Sanbai) are sausage (raw oil), belly (raw flavor) and head and hoof meat (in a bowl), which should be cut into filaments and strips when cooking. A bowl of mutton offal, what you see is that the main ingredients and auxiliary materials are incomplete. There is a saying that "chop suey three soups" is as follows. Live at home, buy a pair of sheep's viscera, cook them in a pot, and even drink soup with hot water. This is called eating "chop suey with original soup", and its taste is reflected in its delicacy and lightness. People who are afraid of the fishy smell of the offal will first soak the washed offal in a pot, pour out the soup, then steam the offal and cut it into pieces, add water to the pot, add seasoning and cook it, and put it in a bowl. This is called eating "clear soup chop suey".
5. Gray beans
Grey beans Lanzhou does not produce grey beans, and the beans that make grey bean soup are a kind of peas called madou. I'm confused. I didn't have any grey beans, but I put some beans. It is named after the color. The specific method is to put the hemp peas in an iron pot and cook them until they are half cooked, add water, edible alkali, red dates and other condiments, and cook them with slow fire until they are gray or brown, and then take them out of the pot. Add sugar to taste when eating, and remove the taste of alkali jujube. In Lanzhou, grey bean soup is an ordinary snack. Cold drinks in summer and hot food in winter are rare four-season delicacies.
6. Sweet candied fruit
Lanzhou candied Lanzhou specialty snacks are the season when Lanzhou people generally make candied fruit. Candied fruit is a traditional snack in Lanzhou, also known as famous candied fruit. There are two varieties, one is made of naked oats and the other is made of highland barley, which is a unique raw material in the Qinghai-Tibet Plateau. The two methods are roughly the same. When making, put naked oats into a pocket or put them in a dustpan and knead them repeatedly to remove floating skin. The hulls of highland barley should be cleaned, then boiled in a pot until it is 80% ripe, taken out and put on a box to dry. Add music according to a certain proportion, mix well, put it in a porcelain basin, put it on a hot kang or a stove for strict fermentation, and eat it after two or three days when you smell the wine. The taste is mellow and the wine juice is fragrant, so it is named sweet preserved fruit.
7. Hot winter pears
Frozen pear, the special snack of Lanzhou hot winter pear, is the most in Gansu, and Ishikawa in Gaolan and Xigu in Lanzhou are the best. Rich in fruit acid, citric acid, sucrose and other ingredients, it has the effects of clearing away heat and moistening lung, relieving cough and resolving phlegm, nourishing body and eliminating diseases. It is a special fruit in the northwest of China. In Lanzhou, making frozen pears into soup sugar is another way to eat frozen pears. Hot winter fruit is to heat the frozen pear, steam it and stew it slowly, so that the pear meat melts at the entrance and the pear skin falls off.