Gansu gourmet snacks to Lanzhou flavor as a representative, good at cooking beef and mutton, often used to roast, boil, stew, simple and unpretentious, dishes with less ingredients, taste advocating salty, fresh, sour and spicy, heavy use of spices, strong taste, fat. With the deepening of external cooking technology, Gansu also has some light, finely made and exquisite dishes. Let's take a look at the top 10 alternative food snacks in Gansu, which are regarded as delicious by locals and impossible for foreign diners to eat.
1. Money meat
In Gansu Longxi specialty is a delicacy, known as money meat, its production history can be traced back to the Tang Dynasty, has a history of thousands of years, and is regarded as a delicacy by the locals. In fact, money meat is the organ of the donkey, used for breeding. This thing is a big supplement, when I came here on a business trip, my friend ate this alternative food at a banquet, the first bite I ate felt no different from other meat, when my friend told me what was made, I instantly felt a peculiar smell, and suddenly there was no appetite.
2. Slurry water surface
Pulp water surface and Lanzhou ramen have been the same for hundreds of years, but really want to talk about the history of this pulp water surface, the source has been impossible to study, most of them are some legends left by the older generation, the most impressive is the sour and spicy fragrance at the entrance of the pulp water surface, refreshing and cool. The boiling hot oil is poured into a bowl filled with onions, ginger, garlic, peppercorns, salt and dried chili peppers, and the aroma bursts out. This dish will be very inappropriate for foreign diners to eat for the first time, and the sour taste is expected to make you remember it.
The simmered seasoning and coriander are poured into the prepared slurry water, mixed with a little MSG, and then fished out the cooked noodles through the cold water. Fish for a bowl of noodles, scoop a spoonful of syrup water, a bowl of ordinary syrup water. Nowadays, every time I go to a place, I will eat all the local food, not only to satisfy the appetite, but also to experience some feelings from it. Every delicacy is a story, and every delicacy can be healed, like that bowl of pulp water.
3. Sweet pickle
What is sweet and pickled, you can understand it as the big brother of the northwest of wine. It is also made by fermenting sweet wine koji. The difference is that glutinous rice is used for sake brewing, and sweet pickles are made of barley or barley, which is a veritable "Great Northwest customization". One is because after fermentation, the wheat is still granular. There is also a hint of tendon and toughness in the softness, which is much more chewable than the soft rice grains in wine.
The wheat grains are large, and after chewing, they can also taste honey water, and there is a subtle feeling of bursting pulp! Between chews, the rounded grains of wheat in the mouth wantonly emit a natural sweetness, and the characteristic aroma of the lees. Take another sip of the refreshing soup, and the dry mouth of the summer comes to a bowl, full of mouth, more refreshing than iced soda. If you don't say anything about the sweet pickle entrance, you will be amazed by the jelly. If you go out to play and want to eat on the road, or give people as souvenirs, you can buy canned food, room temperature preservation on the line. For the first time, foreign diners see a lot of wheat-like food and dare not mouth, in fact, this kind of food is very sweet.
4, milk and egg mash
If beef noodles are the well-deserved big brother in Lanzhou snacks, then milk and egg mash is the naughty little sister. As one of the few sweets in Northwest cuisine, this naughty little girl was born with a good look. Milk is silky, egg white is tender and smooth, mash is smooth, and after the yolk is scattered, it falls into a little goose yellow star, turning over and over in the milk and mash. When the pot comes out, the little sister also has a layer of cover on her head, and a handful of white sesame seeds and black sesame seeds go down and gently float on top of the pure white milk, just to cover the girl's shame.
The man in charge of the spoon beats two eggs in another pot in advance and stirs them well with a large spoon to allow the egg whites and yolks to merge; his nimble deputy puts raisins and crushed peanuts into each cup in advance so that the ingredients can be fully soaked. Then add mash to the milk. Milk mash meets, and it wins over countless people. The reunion is really a blessing in life. "Life does not meet, moving like a participatory businessman." This night and night, this lamp and candlelight."
Before the mash was served, the deputy of the spoonman reached into a hidden corner of the desk and quickly took out a thumb-sized white secret sauce and put it into the copper pot. This little white secret seasoning makes up the whole secret of the beauty and allure of this bowl of mash. After the milk is first boiled, a spoonful of secret mash is added, and after the second boil, the spoon scoops out some of the mash. The fire cannot be stopped. Fill the pot with mash.
For a few seconds, the pot is re-boiled, and the stirred eggs are quickly poured in, only to wait for the egg flowers to gradually float. This egg flower is extremely exquisite, can not be too scattered, the protein mash is stupid and unclear, nor can the eggs be connected into large pieces, it must be irregular small nodes, in order to be able to sip and taste endlessly. Add the white fungus before lifting the pot. At this point, this mischievous girl has completed her last bath before marriage. Covered with a black and white sesame hijab, with a secret about crushed peanuts and raisins, the little sister appeared in front of you shyly. Do you dare to eat it with your mouth?
5. Gray beans
Gray beans are one of Lanzhou's special gourmet snacks, the general method is to simmer the red beans with a medium-low heat until soft rotten, the color to dark brown, beans cooked until combined with the soup, viscosity, add sugar, can be hot or cold to drink. Although the methods are similar, the taste of each store is really different. I like the temperature is slightly hot, the kind of melting in the mouth, rustling sweet taste, it is simply refreshing.
I have also drunk that kind of soup as clear as water, the beans are not boiled, sandwiched with bean skins, the temperature is hot, the taste is sweet, and I don't want to drink a second bite. Time, heat, used to be a casserole, then a rice cooker, now a pressure cooker, and the taste of cooking is completely different. The rice cooker cooks the most. Also, there is a difference between adding white sugar or rock sugar, and before and after adding sugar, there is a difference between sweetness. This dish is not good in appearance, if foreign diners have not heard of the introduction, it is estimated that many people do not dare to mouth.
6. Jelly fruit
The size of the egg, the whole body is black, I don't know if it is the original color or frozen into this color. Generally speaking, this thing appears in lumps. A lump of about a dozen, frozen together, breaded with ice on the outside, separated by ice on the inside, to eat first in the basin of water for a period of time. In order to speed up this progress, sometimes the pot is placed on the kangtou. When the time is almost over, the anxious person will buckle down the frozen autumn pear that is still fixed on the ice, and the ice will leave a round, very smooth, almost semi-circular hole.
At this time, there are still some small ice ballast in the pear meat, which taste like today's smoothies, and the pear meat itself is somewhat smooth, and the two tastes are superimposed on each other to have a wonderful beauty. The pear meat tastes sour with a little sweetness, and I have always hated sour taste, even if I have a little sweet reward, I can't accept that sour taste. However, if you give up eating the flesh and suck hard, the sweet pear juice will suddenly pour into your mouth, and life is wonderful but so. As for the rest, the twitching, dry pear flesh had only an unpalatable acid.
7. Yu Qian rice
Yuqian rice is a snack special to Dunhuang, and yuqian is a magical species that many rural people love. Maybe the people in the big city don't know what it is, but it's a precious thing in the village. In the countryside, many wild vegetables are very green and nutritious things. There are many ways to do yu money, the most common of which is steamed elm money bun. This is also the most convenient way to eat, you can also accompany some cornmeal in it, the washed elm money and flour, stir well, dough into a nest directly on the pot can be steamed.
There is also steamed Yu Qian rice to eat, the Yu Qian is broken and drained, mixed with some flour, and then stirred evenly and placed on the grate directly steamed. When cooked, it is served with a sauce of garlic paste, soy sauce and chili peppers, and is directly dipped in it. In addition, Yu Qian can also fry eggs, cold mixed green onions, tofu, and so on. However, many people also don't like the smell of Yu Qian, looking at a large plate of leaves, it is really impossible to mouth.
8, Tianshui croak
This gourmet snack is known as "the first delicacy in Qinzhou". It was first produced in the Western Han Dynasty and has a history of thousands of years. Colleagues are Tianshui people, according to him, the place of memory in his alley on a small cart, but this taste, only left in the memory, because more than ten years have passed, the original taste has ceased to exist, now basically eat the mother to do, very nostalgic for the original as long as one dollar can buy the day of the dough skin, not only cheap and delicious, the taste is also lingering. But when we tasted it, it felt like the taste was exactly the opposite of what he said, a smell of buckwheat.
9. Haggis soup
The so-called haggis includes sheep's head, sheep heart, sheep liver, sheep lung, sheep intestine, etc. According to the Lanzhou people, the soup of haggis soup is white with a strange smell, but it is by no means a squirmish and a riot, but the bone aroma of sheep bones, sprinkled with some coriander and salt, the haggis in the bowl is extraordinary, the first soup into the throat, the stomach worms are instantly awakened, in fact, people are essentially like this kind of worms jumping around in a state, and then on a burnt cake, the cake noodles are broken into the bowl, so that it can be freely combined under the heat of the soup, wheat and soup flavor are all the pleasures of life's taste buds. But people who are not used to eating offal really can't accept this smell.
10. Hemp rotten buns
Hemp rotten buns, Tianshui City used to be eaten once a year when the locals were young. Hemp is hemp seeds. The hemp is broken by a wall breaker, and after repeated washing, precipitation, and separation. Heat the pan, brush with a layer of cooking oil, let the pan heat, and place the wrapped buns evenly in the pan. When the bun is slightly shaped, add half a bowl of boiling water, turn on the high heat, and when the water is dry, change the heat to a small heat and burn for a while. A pan with a browned and crispy bottom and a fluffy and delicious pan-fried bun on top is ready to eat. It's delicious food from past days of suffering. Nowadays, many people are no longer used to eating.
I remember when I was a child, my mother had to steam the steamed buns in the big pot in the kitchen. When we heard our mother shouting: "The bun is good, come and eat it while it is hot, it will not be fragrant when it is cold." We put down our work or toys and ran to the misty and fragrant kitchen. Time has passed, and materials are no longer lacking today. The magnolia bun tastes far less than it was when I was a child. But that fond memory never fades, and it gets deeper with the passage of time.
Today's sharing is here, what kind of gourmet snack do you like to eat the most? Welcome to leave a message in the comment area, like friends remember to pay attention to the next, I wish everyone good health in 2021, the source of wealth is rolling, goodbye!
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