Every city has its own flavor, so the flavor that belongs to Tianshui must be dough and croak. These two divide Tianshui's delicious food into two parts, each of which occupies its own place. In the streets and lanes of Tianshui, there is no shortage of stalls and small shops selling dough. This kind of cold food is especially popular in summer. There are many snacks in Tianshui, and the most popular among the local people should belong to the dough.
Tianshui's dough is thicker than Xi 'an's and more transparent than Gansu's fermented dough. It can be said that Tianshui's dough is somewhere in between. Tianshui's dough is alkaline and yellow in color. When you make it, you first use cold water to make flour into hard dough. After that, add water and knead it repeatedly, and filter out the rest of the gluten, which is the ingredients of steamed dough.
The sauce of mixed flour skin is sloppy, and the fragrant and spicy taste depends on these spoonfuls of ingredients. Handmade oil-baked peppers are the best. Most of the chili materials used in Tianshui dough are Gangu chili, and the chili oil made from it has many seeds. Thick sesame sauce is also essential. It is wrapped around beige dough with bright red Chili oil, and the entrance is mellow, leaving a strong sesame sauce fragrance after eating.
With the sauce and the dough, what else is missing? Side dishes Shredded cucumber is almost a necessary side dish for selling dough, and some stores also provide bean sprouts, spinach and carrots.
Tianshui locals eat dough, and there is another way: noodle wallet steamed bread. At first, Zhou Jun was very surprised at this "combination of flour and flour". The juice from dough mixing infiltrated into the steamed buns, making them softer. The somersault taste of the dough is still the same. This combination of "one soft and one hard" is strange to think about, and it really doesn't go against it at all.
Nowadays, Zhou Jun, a foreigner, misses him very much, so Tianshui people who leave home will call for noodles for their first meal.
Give me the most memorable Tianshui food, and it can only be a quack.
At the first sight of selling quack, my whole heart collapsed How to catch it directly? Oh, my god, how can I eat it when I pinch it and grab it? Is this Tianshui or India? This is the best food in Qin Zhou?
Until you really eat it in your mouth, it is fragrant, spicy, soft, burning and delicious. With a lard box and a bowl of camellia oleifera, you can eat and sweat in any cold wind.
I once asked my boss several questions: first, why do you grasp it with your hands? Second, why is it so spicy? Third, isn't this made of buckwheat? Why can it be so soft?
The boss answered me like this. First, it's not delicious to dig with a spoon. You don't want to eat, so stay away. Second, this pepper is Gangu pepper, which means that you have to jump if it is spicy, so as to dispel the cold. Third, it's not easy to make a quack. You have to soak it first, then grind it to get its starch, and cook it slowly in the pot. Finally, it can become a quack, which is not cooked enough and has no crust. After the heat, it is burnt again ...
I said, then you can't bring a disposable glove ...
Perhaps this is the reserve of Tianshui people.
Tianshui is really a strange city, with an indescribable taste. Perhaps quack is the indescribable taste.
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I can't forget the number of chicken rolls, chicken stew rolls and ribs stew jiaozi. It's very delicious.
There are many delicious foods in Tianshui, such as quack, natural, bean jelly, candied fruit, rolled dough, pulp skin, zongzi and pulp surface. No matter which one you eat once, you will never forget it. Of course, the most unforgettable thing for me should be the serous surface of Tianshui.
Speaking of pulp surface, I usually eat less. In Lanzhou, the pulp is hot and cold, but it is not fried. Only some places in Tianshui, Yongdeng and Yuzhong will use leeks and green peppers for frying, which has a unique flavor.
Tianshui's pulp surface is fried, compared with Lanzhou's pulp, so the fried pulp is more delicious, more mellow, more sour and more dishes.
My wife used to eat Tianshui syrup. After I got married, I learned to do it myself. When my wife took a bite, she suddenly choked up and said that she missed her parents in her hometown. Two people separated by hundreds of kilometers, in Lanzhou, connected the taste with a bowl of serous water, and the taste was connected with thoughts, and they followed the high-speed train all the way to Tianshui, which was their wife's attachment to their hometown.
Tianshui syrup is an artifact to relieve summer heat in summer. After frying leeks in syrup, it is refrigerated in the refrigerator and taken out for a drink at any time, which is more enjoyable than any drink. On the surface of the oar, a big bowl of oar is served, and there are only a few noodles. This amount is just right. The oar is hot. After standing on the table for a few minutes, it gradually cools down. After three or two mouthfuls, the sour taste spreads throughout the mouth, and fine sweat comes out from the tip of the nose. The whole person is relaxed, and the fatigue of days is swept away and the appetite is better.
Tianshui is my wife's hometown, and the serous surface is her homesickness. This bowl of noodles is also of great significance to me. A bowl of noodles connects my wife and me.
Roll the dough! ! ! Not tired of eating every day! ! ! !
Quack, quack, eat every other day, and you won't get tired of it! ! !
Do it yourself at home and eat it often.
What I like most when I go to Tianshui is Tianshui's flat food. Tianshui's flat food is actually a kind of big wonton. The materials for flat food are very particular, including leeks, tofu, shrimp skin and eggs with stuffing. It tastes mellow.
Speaking of Tianshui cuisine, as a native of Tianshui, I only know about Tianshui cuisine around me sporadically.
The most famous food in Tianshui is the eight bowls left by our ancestors, and there are others such as buckwheat bean jelly, dough, rolled dough, quack, natural, Guo kui, oil ring, sweet candied fruit, Tianshui cold dish, Tianshui chowder, Tianshui casseroles, Tianshui stewed vegetables, Tianshui pickled cabbage, pot chop, glutinous rice and stir-ups.
If anyone has something important to entertain guests, such as eight bowls for weddings, funerals and happy events, add water and wine dishes, Tianshui chowder, Tianshui cold rice noodles, seasonal vegetables and meat, mash soup and so on. If you entertain guests in your own home, you will usually prepare starched noodles, miscellaneous sauce noodles and noodles with gravy.
Slurry surface, fried noodles, pulp skin
When I was young, I went to Tianshui's uncle's house, two uncles' houses and three aunts' houses, and lived next to each other. The most unforgettable thing about eating is shredded potatoes fried with vermicelli. I can't get tired of eating three meals a day. Boiled vegetables and boiled water, with some pickled garlic and almonds, make me hate small bowls. The pancakes baked with sheep oil and flour are so fragrant that you can't bear to chew them with a big mouth. Taste them slowly with small teeth, and they will be unforgettable! Watching the adults burn the pots of tea cooked in a small sand pot, drinking tea in a small wine cup, and taking a sip, it was bitter, which made the elders laugh. The copper water pipe is filled with tobacco, and adults use willow silk to light it and smoke and purr …
Tianshui wine dish is an indispensable cold dish on the wine table because of its bright color and slightly sour taste. I like to drink a little wine and sit on Tianshui's wine dish, and that feeling is just a word "cool". This cold dish is a local specialty dish made of carrots, spinach and mung bean sprouts locally produced in Tianshui with shredded ears, strips of mouth and liver slices. It is a little similar to cold-mixed three-silk, but personally, Tianshui wine dish tastes better.