Since ancient times, Tianshui, a necessary place for the Silk Road, is located in the southeast of Gansu, and in the third year (114 BC) of the Western Han Wu Emperor Yuan Ding, Tianshui County was separated from the two counties of Longxi and Beidi. Since then, it has the name "Tianshui".
In ancient Chinese history, the first Qin Dynasty to establish a unified centralized feudal system was developed in Tianshui. The ancestor of Qin, Yingfeizi, was enfeoffed by the King of Zhou in Qinting because of his merits in horse herding, and his seat of government was in the area of present-day Qingshui and Zhangjiachuan Hui Autonomous County. The muma beach in the southeast of Tianshui City is according to the research that the ancestors of Qin were not the place where the children herded horses. In addition, YiXian (present-day Qingshui) and Jixian (Gangu) were also the source of the county system in China's history. Not only that, during the Three Kingdoms period, Tianshui was at the forefront of the Shu-Wei confrontation, and zhuge Liang's six major battles such as Qishan, the painful loss of the street pavilion, the wisdom of Jiang Wei, and the killing of Zhang Gao all occurred in Tianshui.
Since Tianshui is the "hometown of Fuxi", emperor Xi created Bagua, so Tianshui is also known as the "capital of easy learning". In addition, the territory of Tianshui is not only rich in products (known as the "Little Jiangnan" in the northwest), but also has some unique food culture.
Tianshui Croak
Tianshui is known as "the first delicacy in Qinzhou". It was first produced in the Western Han Dynasty and was made from a local specialty, a starch called buckwheat. It is known for its fragrant, spicy, cottony and soft.
Brief introduction to the production steps:
1. Turn the buckwheat flour produced in Longnan into "buckwheat seeds", soak and process it in water, and take its starch.
2. Add water to the pan and bring to a boil over low heat.
3. When a thick layer of yellowish croak is formed in the pot, take it out and put it in the basin and cover it, and after returning, it can be eaten.
Tianshui flat food
Flat food pays attention to light and fresh taste, smooth entrance, is a unique flavor of Lao Tianshui and the most popular noodle snack. In the eyes of ordinary outsiders, flat food is the same as wontons.
But vegetarian flat food is bigger than wontons, and the filling of the bun is more than the wontons. Moreover, the general wontons are meat filling, while the flat food is meat and vegetarian, especially the vegetarian filling. As for the side dishes with vegetarian fillings, they vary depending on the season. Because it is the middle of winter, it is mainly filled with radish and tofu.
The eating method of Tianshui flat food is divided into two kinds of dry mix and soup, and the soup can also be made into meat, and can also be made into vegetarian, which depends on your preferences. Side dishes are abundant, including spinach, kelp shreds, shredded eggs, fungus, coriander, etc., and a little meat with soup. Of course, the side dishes must be full of red oil and spicy seeds.
In this way, a bowl of tianshui vegetarian flat food with strong flavor, color, aroma, taste, and shape, and spicy and gentle taste has been presented in front of you. Before chopsticks, you only need to add a little vinegar and salt to eat.
Qin An sweet pickle
Qin'an sweet sauce is a kind of wine-flavored sweet food. Its production process is to put high-quality rock sugar colored white wheat on the stone mill, scoop up the cooked, dry, in different seasons, master a certain temperature, with the famous wine koji with fermentation for about 36 hours can be eaten.
In the hot summer, people in the local countryside are accustomed to boiling the fermented sweet sauce with water, and then adding Chinese herbs, such as licorice, to cool down in the shade, and drinking a large bowl of cool and sweet sweet soup whenever the harvest returns, which can not only eliminate fatigue, but also relieve the heat.
Qin An belly silk soup
The reason why belly silk soup can become a unique snack of Qin'an, it is said that diners in Lanzhou, Tianshui and other places are not far away from Qin'an to draw water, the purpose is to be able to eat this unique flavor of Qin'an belly silk soup.
The production of Qin'an belly soup: pork belly is washed and cooked in a pot under water, after cooling, the pork belly, magnolia slices, spinach, dried spicy seeds are cut into strips, with onion, ginger, garlic, dried spicy seeds in a pot, vinegar, broth, sauce and belly silk, magnolia slices, spinach, dripping sesame oil, simmer over low heat. The finished soup is bright yellow.
Spicy and sour loin
Sour and spicy tenderloin is a traditional dish of the Great Northwest region, and is most famous for its production in Tianshui. Tianshui's sour and spicy tenderloin is made of soft tenderloin and homemade chutney, and after special cooking, the tender and sour tenderness is very delicious.
Qin'an beige
Qin'an specialty beige is also known as sweet bun. Rice is milled with millet into noodles, moderately fermented, steamed in a cage, its pieces such as a hive, color like yellow wax, sweet and delicious, soft and moderate, in addition to cornmeal or wheat noodles with the same method of sweet steamed buns, called "hair cake", unique flavor, taste is no less than beige.
China is the homeland of wine, and today, when industrial wine companies dominate the wine market, there are still some craftsmen who are keen to brew fine wine by themselves. So far in the Dingxi, Tianshui, Longnan and some villages of Longyuan to Gannan, we can occasionally see this almost primitive but very authentic distilled wine distillation process, these craftsmen treat each process with care, the ancestral style has not changed, and constantly show the original aroma of earth wine to the outside world.
At the beginning of the last century, in Qinzhou District, Plum Garden and other places, folk winemaking techniques flourished, among which, there was a wine called "MingGuang Xian" in Niangniangba that was famous for dozens of miles.
"Ming Guang Xian" wine is exquisitely made: corn with full grains is generally selected. Koji must be cultivated in the summer, and the raw material used is rice flour made from rice. When making koji, first of all, the rice flour and medicinal powder are stirred with water and kneaded into a ball, shaken and sieved with a sieve into a ball the size of a walnut, and then these koji are placed in wheat grass and simmered for three days.
This kind of pure hand-brewed earthen wine, drinking cold in summer to relieve the heat, pouring small clay pots in winter, can be placed on the stove, really is "late to the day to snow, more drink a cup of nothing?" ”
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