▲ Tianshui's most common pulp water surface is also the biggest nostalgia when Tianshui people are in other places. Photography/Golden Top Wisdom Win, Photo/MarketMap Network
Authentic Objects · Eleven albums
Qinling - Huai River
It is the geographical boundary between the north and the south of China
This line is due to special locations
It is compatible with north and south in terms of dietary taste
Yue Qinling, there are northwest heroic, Bashu Baiwei
Walk the Huai River, see the central plains thick, Huaiyang Qingwan
National Day, Mid-Autumn Festival holiday
Let's go along this line together
North-South "All-You-Can-Eat"
First stop
Gansu Tianshui
The two mother rivers that gave birth to Chinese civilization flow through the southeast of Gansu, and stretch out their gentle arms:
The Western Han River in the Yangtze River Basin comes from north to south; the Wei River, a tributary of the Yellow River, comes from east to west, and the "handshake" action has not yet been completed, and a city called Tianshui has been born. At the same time, Tianshui, favored by two mother rivers, combines the delicacy of the south with the roughness of the north, and also gives birth to a unique gastronomic flavor that is "compatible with the north and the south".
▲ Before eating, go to Maiji Mountain to admire the autumn colors, visit the grottoes, and see the Buddha statues. Above/Visual China, Below/Figureworm Creative
The Tianshui flat eclipse fully reflects this:
In the north, flat food refers to dumplings, but the flat food of Tianshui is almost the same as the "appearance" of wontons in the south, using a trapezoidal dough skin, and because it is born with the "Yellow River gene", it is "stronger" than the southern wontons more than one circle. In the south, the filling of wontons is mostly meat filling, but the filling of Tianshui Flat Food is mainly vegetarian filling, and it changes from time to time.
▲ In Tianshui, the dough skin of the flattened food is trapezoidal, and the dumplings are made of round dough skin. Graph/Network
Through the hole of "Tianshui Flat Food", after entering the world of Tianshui cuisine, you will find that the northern cities are rarely like Tianshui - obviously it is a northwestern city, but the cuisine is as exquisite as the south.
Northwest buckwheat, eating the southern "exquisite feeling"
One day in Tianshui, he woke up from the "croak". "Croak" is not the sound of frogs, croak is a kind of food, croak to Tianshui people, Ju "niu da" to Lanzhou people, meat sandwich steamed bread to Xi'an people, is the "life" of Tianshui people.
It looks pink and tender, soft and bouncy to the touch, and has a "meaty feeling" to eat, but it is the product of the "Carb Dafa" - made of buckwheat starch.
▲ Buckwheat starch boiling in a pot. Photo: "Flavor Origin, Gansu"
Shelled buckwheat, soaked in water, stirred into a paste, ground into a paste, filtered and poured into a pot, stirred into a gelatinous shape, put out and left to cool, the result is a buckwheat cold powder, the taste is smooth, cool and tender. Fishing out the thin strips from the top with a special knife is "fishing"; cutting out the thin slices with a knife on the side is "cutting".
▲ Buckwheat cold powder, fishing. Graph/Network
The remaining slurry continues to be heated and stirred to make the slurry more dense and firm, and after cooling, it is "born". When eating, grab at will, crush into irregular small pieces with your hands, mix with vinegar, garlic juice and other spices, and finally a spoonful of the soul of Northwest cuisine - oil splash spicy seeds, eat imported, spicy and soft, Tianshui people respect it as "Qinzhou's first delicacy", with a lard box, a breakfast is perfect.
▲ Tianshui Croak. Photography / Gansu willfully go its own way, picture / figure worm · creativity
Selling small shops and stalls, generally supporting the sale of a local called "Ranran" thing, looks the same as peach gum, although the appearance is not bad, but it tastes strong and flavorful, is the "golden partner" of Que. In fact, it is the essence of the layer above the que, and in Tianshui, there are also potato starch that are made of ran.
Another golden partner of Que Que is Guoba, which the Tianshui people call "Pippi". The batter that has not been scraped in the pot is evenly applied to the bottom of the pot and the wall of the pot, and baked overnight with the residual temperature of the wood under the stove. Lift the lid early the next morning and you will find that the batter has formed into a shell, gently cut open with a knife, and the side of the pot is amber, thick and powerful, like fried jelly. The pot is already "scratching its head" at you.
▲ Buckwheat pot, pippi. Photo: "Flavor Origin, Gansu"
Northwest "Pulp Water City" closest to the Yangtze River
After eating snacks made of buckwheat starch, walking into the homes of Tianshui people, you can see the "heirloom" of Tianshui people - the pulp water tank. In this tank, there is slurry water for many years.
▲ Pick the cabbage and prepare it to make the slurry. Photography / Floating Coffee, Picture / Figure Worm ・ Creative
Tianshui people make pulp water, use more bitter lettuce, lettuce, boil in the noodle soup and then put it into the pulp water tank, pour in the old pulp water, after three or four days, the tank of pulp water will complete the fermentation. Raw pulp water can be drunk directly, or it can be used to make noodles, stir-fried with green onions, ginger, garlic and leeks, which is called stewed water by Tianshui people.
The boiled slurry water is directly poured on the surface, that is, the slurry water surface, poured on the leaky cold powder fish, is the slurry water fish.
▲ Pulp water surface. Photography /onekeys, photo/market map
In addition to carb water, the syrup can also be used to mix vegetables, cut cold vegetables plus a spoonful of stewed water, a plate of delicious syrup water cold mixed vegetables will be made. If it is poured in a warm pot, it is the favorite pulp water heating pot of Tianshui people in autumn and winter.
If you want to make a shabu-shabu, the simmering water can also be used to make a soup base. Whether it is the cold winter with a cold wind, or the hot summer of the sun, all kinds of vegetables and all kinds of meat, a brain goes in, shabu-shabu, three or five friends sit around a basin of pulp water hot pot, eat sweating, full of sweat, full of blood, can be regarded as eating the pulp water to a certain realm.
▲ Pulp water heating pot, Tianshui traditional food. Photography / Zhou Tao
Is the "meat" of The Old Heavenly Water delicious?
If Tianshui is a song, then carbohydrate food is the "main theme" of Tianshui's song. The song with only the main theme is good, but it always sounds a little tasteless, and at this time, the meat delicacy as an accompaniment appears.
Tianshui belonged to Qin in ancient times, the Qin people were brave and good at wine, and there is still a "wine dish" in Tianshui food culture. The wine dish, in fact, is the next dish, the most common way, is to cut the carrot into strips, with spinach, bean sprouts, with ear wire, mouth strips, liver slices cold mixed, bright color, sour and delicious, is an indispensable food on the wine table.
▲ Tianshui wine dish. Photo/ HT1706021920024, Photo/MarketMap
The Manchu Han Dynasty has "Upper Eight Treasures", "Middle Eight Treasures" and "Lower Eight Treasures", and Tianshui has the famous "Eight Bowls".
The eight bowls are generally divided into four meats and four vegetarians. Four meats, mainly pork, respectively select the front shoulder meat, middle rib meat, back rump meat, elbow meat, due to the different ingredients, each bowl of meat also has its own name: buckle elbow, crispy meat, buckle meat, 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" replaced the "eight bowls" and appeared at the feast of the Tianshui people.
▲ Vegetarian dishes in eight bowls. Photography /Landscape Selection, Picture/Figure Worm Creative
In daily life, Tianshui people are still indispensable to the authentic old three pieces.
The old three slices, actually three dishes. These three dishes are all related to meat, the first two are beef stew and Tianshui tenderloin. Tianshui tenderloin, using beef, beef cut into small pieces, with flour noodles, egg white stirred evenly, fried in vegetable oil, with fungus, magnolia slices, pepper shreds, poured with hooked soup, looks clear color, taste crisp and delicious, soft on the outside and crispy on the inside.
▲ Tianshui Chowder. Photo / HT18050911639956, Photo/MarketMap
The other is the Tianshui Chowder. The key to the Tianshui chowder is the splint meat. Egg whites and egg yolks are mixed well, spread into pancakes, fine beef minced, salt, flour noodles, peppercorns and mixed well, sandwiched between two layers of pancakes flattened, basketed and steamed, cut into strips, poured chicken soup, sprinkled with green onions, and then put on meatballs, fungus, etc., while eating and drinking, dinner will be solved.
Tianshui people solve dinner, and there is also a delicacy - haggis. A bowl of just-boiled haggis, accompanied by lamb and lamb bones boiled in a clear soup, sprinkled with garlic sprouts, chopped coriander, plus a little pepper, with a bun, eat warm heart and stomach, life also becomes warm and amiable.
- END -
Wen 丨 Zheng Li