Tianshui online recommended Tianshui cuisine
1 day water croaking
It is a special food in the Tianshui area. It has the reputation of "the first snack in Qinzhou", mostly buckwheat starch added water in the pot to be made by slow fire, which can be cooked after it is cooled, cut into small pieces when eating, and some are small pieces pinched out of the finger seams, and then accompanied by special spices, which are soft and spicy.
Legend has it that it was a court food in the late Western Han Dynasty during the Tianshui partition regime, and Kui Huan's mother had a special hobby for Que Huan and used a royal chef to cook it for it, and then when Kui Huan was defeated by Liu Xiu and defected to Western Shu, the royal chef stayed in the local area and opened a store that operated Que Huan, which was also passed down and became the favorite of the Tianshui people.
2 days water surface skin (stuffed skin)
Made with flour, the flour is made by combining the flour with cool water into a hard ball and then kneading it in clean water to separate the protein and starch in the flour. After the starch is precipitated, pour out the water, add alkali, mix it into a batter, scoop it into a flat bottom plate and steam it into slices, cool and cut into thick and thin strips. The protein is steamed, thinly sliced and served in a bowl. Add oil to chili peppers, salt, soy sauce, garlic paste, mustard, balsamic vinegar, sesame paste and other spices, and add a pinch of greens to eat. Tianshui brewed skin has the characteristics of colorful and delicious, cool and sharp, and fragrant to relieve the heat, and is a famous local snack in Tianshui City.
3 sweet pickles
It is a delicious sweet, wine-flavored sweet food. Sweet pickle is a kind of food with wine flavor and sweetness made by fermenting wheat kernels and sake koji, so it is also called "sake pickle", and its production process seems simple, but it is very demanding. Fermentation generally uses clay pots, the most important thing is the mastery of temperature, one is to grasp the temperature of drying after washing the wheat kernels, one is the grasp of the temperature during the fermentation process, and these temperatures will vary with the season and the weather, so the advantages and disadvantages of the sweet sauce taste depend entirely on the experience of the brewer. In addition, in the process of making sweet sauce, some sweet wine will be generated, the taste is mellow, and extremely rare, and the nutritional value is also very high, which is a rare folk drink.
4 pulp water surface
Pulp water is a kind of noodle made by making soup with green onions and leeks. The people of Tianshui city and countryside are very fond of eating pulp water surface. The surface of the pulp has the effect of clearing heat and relieving heat and treating diseases, and can be used as a drink alone. In the hot summer, drinking a bowl of syrup water will make people feel cool and fast, and they can relieve fatigue and restore physical strength. Frequent consumption of pulp water surface can also cure some diseases, patients with high blood pressure often eat some celery pulp water, can play a role in reducing and stabilizing blood pressure. It also has a certain effect on certain diseases of the gastrointestinal and urinary system. Some hospitals use slurry water with drugs to treat burns, which can greatly reduce the pain of patients and achieve significant curative effect.
5 day water lard box
The lard box is a famous snack in Tianshui, which is called a court dim sum by the locals. It was restructured on the basis of the Qing Dynasty court dim sum "lard dumplings". It is said that in the early Qing Dynasty, as the Manchus moved to Tianshui, the lard box slowly spread in Tianshui.
Tianshui lard box production process is complex and fine, exquisite materials, made of fine flour, pig plate oil, green onion tender buds, flax oil, refined salt, etc., after the comprehensive processing of baking, frying and roasting, it has the characteristics of crisp and soft, strong flavor, bright color, oil but not greasy, crisp but not broken.
6 Wushan oil circle
The Wushan oil circle is made of fine white noodles, fine sesame oil with high-quality peppercorns, salt and other conditions through 13 processes, carefully made, and baked in a pan-like clay pot with suitable heat and fire above and below. She smells fragrant, looks golden, has a fragrant, crisp, crisp, soft texture, and is oily but not greasy, dry but not dirty. It also has the advantages of shelf life and resistance, even if it is stored for more than a month in the hot summer, it is only dry.
The oil circle circle is a gastronomic specialty of Wushan, and is often used as a courtesy to visit relatives and friends, visit confinement mothers and relatives every New Year's Festival, and even prepare New Year goods to entertain relatives in the first month! Oil circle, she looks like a circle, empty in the middle. Made with fermented noodles, it is a typical healthy food that meets the latest health needs of modern times.
7 Gangu crisp circle
The Gangu puff pastry ring is made with fine white noodles as the main ingredient, and is made with fine sesame oil and spices. Its production method is to ferment the flour, add alkali water to acidify, and flax oil, with eggs, pepper, ginger, cinnamon, salt and other condiments, after fine kneading, pinch into a potion, and pull strips, and then kneaded into a ring of size and thickness, shaped like a miniature lifebuoy, so also known as "Qu Lian". Then the turmeric, sesame oil and other configured paste on the dough, placed in the upper and lower charcoal fire in the double-sided baking, crisp circle baked into a pot, the aroma is fragrant, tempting to salivate, often do not wait for the heat to dissipate, it is sold out.
Nowadays, in Gangu, there are many people who make puff pastry rings, and there is a ghee circle called "Wang Yueliang" that can be described as famous, and his family's puff pastry circle is very authentic. Wang Yueliang, whose real name is Wang Mingjiu, is an ancient Fuqiang, which is today's Gangu people's clan, he was a well-known chef in Gangu at the end of the Qing Dynasty, and he was good at the production of southern-style dim sum puff pastry circles. The dim sum puff pastry rings are made with fine workmanship and exquisite processes. Legend has it that after a Daoist lord heard about Wang Mingjiu's fame, the Mid-Autumn Festival banquet invited many political celebrities, and sent someone to invite Wang Mingjiu to sit in the palace, everyone tasted the ghee circle he made and unanimously applauded, very happy, praised the Wang family's dim sum puff pastry circle like the moon of the Mid-Autumn Festival, since then the good name of "Wang Moon" has spread throughout Tianshui, and since then it has slowly formed a name.
8 Qin An sour and spicy belly soup
Sour and spicy pork belly soup is a unique snack of Qin An. When making, use pork belly, wash and cook in a pot under water, after cooling, cut the pork belly, magnolia slices, spinach, dried spicy seeds into strips, use green onion, ginger, garlic, dried spicy seeds to simmer, add vinegar, broth, sauce and belly shreds, magnolia slices, spinach, dripped sesame oil, and simmer over low heat. The finished soup color is yellow and bright, the reason why the belly silk soup can become a unique snack of Qin'an, the key reason is the particularity of the water quality of Qin'an, the belly silk soup made of water from other places is far less delicious than the Qin'an belly silk soup, it is said that the gourmets in Lanzhou, Tianshui and other places are not far away from Qin'an to draw water, the purpose is to be able to eat sour and spicy delicious, unique flavor of Qin'an belly silk soup.
9 Qin'an beige (sweet bun)
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 crispy, rich in nutrition, long and young favorite, cornmeal or wheat noodles with the same method of sweet steamed buns, called "hair cake", unique flavor, the taste is no less than beige.
10 flat food with clear water
In Qingshui County, flat food, as the most popular snack in the breakfast of local residents, its selection of ingredients, complex cooking process, smooth entrance, unique flavor, unique in the rest of the country breakfast.
Qing food, and because the Hui and other ethnic minorities live more among the residents of Qingshui, they have strong ethnic characteristics - there are two kinds of meat flat food of the Han nationality and vegetarian flat food of the Hui people. The cooking of Han meat flat food is divided into four processes: stir-frying, wrapping, boiling and blending, and stir-frying refers to the stir-frying of large meat (pork) and cheeks. Take the good pork belly, from a centimeter thin thick strip, a knife and a knife cut into diced meat, with salt, vinegar, soy sauce, cooking wine and other spices marinated for a while, and then stir-fry with slow fire, the heat should be mastered not too big, large is paste, small is colorless; wrapping flat food is to first machine press or hand roll the noodles into suitable size trapezoidal noodles (most of the noodles pressed by the noodle press in the restaurant), put a bunch of noodles on the palm of the hand, grab a little leek minced, a fold, a pick, a bend, a pinch, become magically wrapped into an ear-shaped flat food; boiled flat food is also very exquisite, To cook just right, generally roll over two water can come out of the pot; the adjustment refers to the flat food in the bowl poured on the carefully fried large meat, put some green onions, mixed with oil and spicy seeds, vinegar, salt, a bowl of color, aroma and taste of the water meat flat food will be presented in front of you. Compared with meat flat food, Hui vegetarian flat food pays attention to light and fresh, and its cooking is filled with celery, radish, tofu, leek, etc., fished in a bowl with bean sprouts, spinach, etc., poured with a spoonful of pure sesame oil, mixed with pepper, vinegar, salt can be eaten.
"Flat food" and "all over food" harmonic sound, is people hope that life is better, eat all over the Tianshui food meaning, therefore, every New Year's Festival to eat flat food has become the traditional food of the people of Qingshui.
11 roll out dough
Rolling dough skin evolved from cold noodles in the Tang Dynasty. With the characteristics of tendon bucket, softness, cool aroma, sour and spicy delicious, it is one of the representatives of Guanzhong Xifu snacks and one of the most ethnic foods in northwest China.
The method of rolling the dough is extraordinary, and the rice dough and stuffed crust elsewhere are made into a paste and steamed on a special iron cage. The rolling dough skin is first rolled into noodles, then steamed, steamed and then cut into strips slightly wider than the cool skin, the eating method is basically the same as the rice dough skin, different from the rice dough skin, the rolling dough skin tastes harder, tough and stronger.
12 Zhangjiachuan pot helmet
Zhangjiachuan pot helmet is a very characteristic noodle dish, the main raw material is wheat flour. There are two kinds of dry noodle pot helmets and egg pot helmets. The pot helmet is garden-shaped, extremely thick and large, delicate in taste, easy to carry, and is a good product for traveling and gifting friends.
13 Qinzhou old three pieces
What is the old three pieces? Stews, tenderloin, chowders also. Authentic Tianshui people are all too familiar with these dishes. As a chef, a knife and a spoon are a story, a cooking and a fry is a life, and the three-foot stove is the sacred place in their hearts. Whether it's a delicious stew, a chewy tenderloin, or a bouncy splint meat and meatballs, whether you cook it with care or not, you know it.
14 beats brine noodles
First use the black dragon head, celery, fungus, yellow flowers, dried tofu, large meat, balls, splint meat cut into pieces, strips, slices, without soup to fry into a bun, poured with thick paste sauce. Then use wheat flour to pull the noodles, the width of the noodles is more than 2 cm, cook the noodles, fish in a large bowl, pour the cheeks, and add oil, vinegar, salt and other condiments to form the meat noodles. If you don't put meat in the cheeks, it is vegetarian noodles. It is characterized by wide noodles, large cheeks, large bowls, thick cheeks, tightly glued with noodles, delicious and delicious, which fully reflects the rough and bold character of northwestern people.
15 days of water cold powder (fishing)
Tianshui cold powder has a wide variety of flavors, exquisite production and unique condiments. Cold powder made from buckwheat is soft and smooth, cold powder made with peas is crystal clear, and cold powder made with lentils and flour noodles is also available. Among them, the cold powder made from wheat is complex in process and has a good flavor.
Buckwheat cold powder is first crushed buckwheat into buckwheat zhenzi, after de-dressing, the buckwheat zhenzi is hand-milled into a powder, soaked in water, and then filtered with a fine luo woven with horsetail, the essence of the filtered part into the pot is boiled over low heat, boiled into a thin porridge and spooned into the basin, after cooling, it can be eaten when it gradually becomes soft and hard. When eating, you can cut long strips of thin slices, you can also use a special "fishing" to fish long noodles, put them in a bowl, and add oily spicy seeds, sesame paste, vinegar, soy sauce, mustard, garlic paste, salt, pepper noodles and other condiments, eat salty, sour, fragrant, spicy, umami and other condiments, eat salty, sour, fragrant, spicy, umami and other flavors. Especially in the middle of summer, a bowl of cold powder is under the belly, the whole body is cool, and the heat is completely eliminated. When eating staple foods, accompanied by cold powder, it often makes people's appetite increase and their appetites are greatly opened.
16-sided fish ("pot catfish")
Noodle fish is one of the flavor snacks of Tianshui, and tianshui people call it "pot catfish". Because this pasta looks like a small fish, it has the nice name of "noodle fish". "Pot bream" (Tianshui dialect) is an alias for noodle fish, probably derived from its preparation method. "Pot mackerel" is a kind of pasta that is loved by the locals, almost all men, women and children. Its main ingredient is corn flour (now also use wheat flour), when the boiling water boils, one hand grabs the flour from the hand seam little by little to sprinkle the flour into the water, the other hand keeps stirring with chopsticks, gradually adjusted into a paste, and then must be stirred continuously, until the batter becomes tendon, but not too dry, the heat must be mastered moderately, otherwise the bottom of the pot will burn the paste and the noodles are sandwiched, this process all depends on the wrist force. When the batter is stirred and burned until the color of the firm and silky slide is transparent, then find a large vessel into the cool water, use an iron spoon to scoop the batter into the Tianshui special noodle fish film "pot fish spoon", squeeze hard with the trend, the noodle fish will fall into the water one by one along the small eye of the horse spoon, during which, when the noodle fish accumulates, use chopsticks to stir in the water to prevent the hot noodle fish from knotting together. After that, in order to make the noodle fish cool as soon as possible, it is necessary to change the cold water three times. After the noodle fish is ready, start to make soup, add oil and stir-fry shallots, ginger peppers and potatoes, beans, tofu, tomatoes, etc., add water to make soup and boil, add coriander garlic seedlings when cooking, etc., plus dry fried green peppers and leeks, and finally don't forget to pour a bowl of tempting sesame oil to splash spicy seeds! In this way, the matching meal of the whole noodle fish is completed. After doing it, "walking" in a bowl is like a small fish, just looking at it, it is very exciting.
17 days of steamed rice and mixed dough
It is made with corn and other grains. First boil the water, and then sprinkle corn or other grains into boiling water, stir while sprinkling, boil over a warm fire, and then form a ball to become a rice dish, and eat it with Tianshui flavor side dishes, which are fragrant and delicious.
If you put the clear soup in the bowl, add oil and spicy seeds, salt and other condiments, and then put the rice in the bowl, use chopsticks to clip into small pieces, soak into the flavor, this way of eating is also called churning. There are many kinds of clear soups, common ones are syrup, vegetarian dishes, meat dishes, etc., which are common meals for urban and rural qinzhou to adjust their diets.
18 Zhangjiachuan "Thirteen Flowers"
"Thirteen flowers" is the most representative of the Hui diet, according to historical records, "thirteen flowers" can be traced back to the Ming and Qing dynasties, after being inherited and carried forward by predecessors, has continued to this day, "thirteen flowers" because of the composition of thirteen different dishes and named, the reason for the use of "thirteen" is determined by the Hui religious habits, Hui religion has always had the religious concept of "picking singles and not picking doubles".
"Thirteen Flowers" is famous for its variety, exquisite and delicious, fine production, rich nutrition, clean and hygienic, color, fragrance, taste, oil but not greasy, suitable for all ages, quite Hui characteristics, and deeply loves the love of the majority of Hui people, thus becoming an indispensable delicacy for weddings and funerals, entertaining relatives and friends.
Zhangjiachuan people are industrious and simple, pure and kind, advocating etiquette, hospitality, and setting up feasts and hospitality has always been abundant. There are also many names for the feast, of which "Nine Kui", "Ten Quan", "Thirteen Flowers" are the most prestigious, "Nine Kui" is eight bowls of stir-fried vegetables, a bowl of cold mix in the middle, if you add a bowl of desserts such as "Eight Treasure Rice" in the "Nine Kui", it is called "Ten Quan", and three bowls such as sea cucumber are added to the "Ten Quan", chicken, duck, fish and other dishes are called "Thirteen Flowers". The thirteen compositions of the "Thirteen Flowers" are relatively arbitrary, and people can adjust the types of dishes they serve according to their own economic conditions.
19 Shimizu hemp rotten buns
Hemp curd buns, made of shimizu specialty Taishi high-quality - seed peeling, filtered to make hemp seeds, added green onion, garlic slices, ginger, sesame oil and other fillings. The bun skin is made of high-quality flour into a dough, half of which is made of yeast into large noodles, the other half is mixed into water, the two halves are kneaded together, mixed with alkali and rolled evenly, and eaten with balsamic vinegar, sesame oil, soy sauce, and oily spicy seeds, which have a unique taste and endless aftertaste.
20 Shimizu roast chicken
Qingshui roast chicken has the characteristics of golden yellow but not burnt, fragrant meat but not greasy, long taste but not fishy, beautiful shape but not scattered, intriguing aftertaste, etc., and the food comes in an endless stream, which is favored by the majority of consumers.
21 days of water hemp food
Hemp food is a traditional Tianshui snack, the production is quite exquisite, first roll out the noodles into round slices and cut strips, and then cut into small squares, with the thumb to roll into a small roll, shaped like an ear, so commonly known as "cat ears". In addition, the meat, tofu, red and white radish diced with soybeans, fungus, yellow flowers, green onions and other stir-fry. Boil the hemp food into the pot, mix it with the stir-fried dish, cook it and eat it. When eaten, it is especially delicious with chopped coriander, spicy seeds, sauce, vinegar, etc. At first, people cleverly used the pattern on the edge of the straw hat, and the hemp food that was rubbed out had a very simple farmhouse atmosphere.
22 Qin An burned
Fire, a special snack of Qin'an. The production method and material of the fire are similar to the production of the shortbread, but there are differences, the fire ingredients have bitter melon powder, only the lower fire ring is used when baking, and the finished bun is white, layered and crispy. Touch the red plum blossom pattern to add beauty to the fragrance.
It is made by using flour as the main ingredient, mixed with raw pig fat, sesame oil, green onions, salt and other condiments, and burned in iron and iron. Its production process is unique, the operation method is ancient, and the flavor is unique.
23 Gangu fried potato chips
Fried potato chips, in fact, Gangu people call fried potatoes. They peel the potatoes, cut them into thick slices or flakes, fry them in a frying pan, fish them out of the frying pan after they are cooked through, cool them for a while, and when they become crispy, remove the condiments prepared with chili noodles, pepper powder, and refined salt to eat. This fried potato flake has a beautiful color, a fragrant aroma, crisp and delicious to eat, and oily but not greasy. Usually sold on the street fried potatoes are cut into large pieces, and there is another kind of potato that is usually fried in each household every year during the waxing moon to make soup dishes. This is also used in small pieces to make soup dishes in weddings and funerals.
24 days water halal crushed noodles
Halal noodles are practiced in much the same way as other noodles. The difference is that after rolling out the noodles, they are not cut immediately, but they are left to dry and then cut. The noodles should be rolled out thin and evenly, cut thin and evenly, and the diamond-shaped pieces cut into small pieces are about 1 cm long, shaped like a finch tongue, coded in the plate, and the brakes are beautiful. Some people do not call it broken noodles, but call them "finch (Tianshui people read finch as qiao) tongue", that is, figuratively allude to the shape of broken noodles. Halal noodles are often delicate, first put the fried half-raw lamb cubes into the rice water and cook them slowly over low heat. When the aroma is cooked, add the kelp cut into cubes, grains and thin strips, squeezed vegetables, egg cakes and shrimp skins, etc., and simmer into fragrant buns. When eating, pour the cheeks on the cooked crushed noodles, put a pinch of coriander, mix vinegar, salt, oil spicy seeds, monosodium glutamate, etc., the aroma is immediately penetrating, the appetite is greatly increased, both affordable and economical. Eat halal crushed noodles at home, not bowls and bowls of poured noodles to eat, but even pots and pans, that is, Tianshui people say "even pot noodles". This method of eating tastes more channeling and mellow.
When eating halal crushed noodles, because the noodles are cut very small, and the side dishes are also as thin as they are shaped, they do not use chopsticks, but use a spoon. Eat noodles with a tablespoon? It's really a bit of a Chinese food to eat. Obviously, this is a masterpiece of the Muslims' combination of Islamic culture and Han culture.
25 chromium
Chachromium, some places call it "river leak". The soba noodles are mixed into a thin porridge in a pot of boiling water and scooped into a spoon with holes, which is actually a special colander. The soba porridge is dripped from the hole under the mud, dripped into cool water, and fished into a bowl. Another method is to use a bed to press out the noodles, the ingredients are soba noodles, lamb, foreign half, coriander, salt, miso, akane oil, red oil, vegetable oil. Preparation method: soba noodles with clean water and alkali water, eggs, bean flour fully kneaded, and then the soba dough into a strip, with a special pleasure bed, the buckwheat noodles into a thin and long round noodles, cut off the pot, cooked.
26 stick noodles
Stick noodles originate from the noodles, with noodles making techniques, compatible with the noodle process, with shallots, garlic seedlings, spicy seeds, diced tofu and other ingredients, bright red oil spicy seeds, emerald green onions, yellowed diced tofu, eat a unique sense of day. To make noodles, first select the best fine powder, dissolve the edible city and salt in warm water, shake evenly and the noodles. When the dough is soft and hard, knead the dough into a small ball, into a strip about a foot long and thick in the thumb, and cover the yang with an oilcloth for a while. The most important ingredient in the stick noodles is diced tofu, because the tofu is refined by traditional techniques, the skin is slightly yellow, the tofu is thin and tender, and the fried tofu is crispy and delicious, maintaining the original taste and unique taste. Sauté the tofu and then make the spicy seeds. Cut the shallots or garlic seedlings and set aside, and when the water in the pot boils, knead the kneaded noodles a little thinner, and then evenly pull them apart. The most important thing in this link is the technique of holding the noodles and using force, the thickness of the noodles pulled out by ordinary people is uneven, and the noodles pulled out by the skillful hand of the noodle pulling master are just the right thickness and delicious tendons. To make the lollipop noodles, you must be accompanied by local golden skin tofu and balsamic vinegar, and without these two special ingredients, the lollipop noodles will lose their flavor.
27 days of waterfoil silk ravioli
Tianshui chicken silk wontons have four major characteristics: First, the color is bright. When a bowl of authentic Tianshui chicken silk wontons is brought to you, the four colors of red, yellow, green and white will surely make you happy. Red: Light red chicken, bright red chili pepper acting. Yellow: Light yellow eggs. Green: bright green coriander, green onions, dark green kelp, squeezed vegetables. White: Wontons made of white bread. The aroma of chicken shredded ravioli is fragrant on the chicken soup, the aroma of chicken soup and coriander, the spiciness of chili peppers and green onions, and the taste of kelp, squeezed vegetables, salt and vinegar, which makes the aroma of chicken soup particularly strong. Tianshui wontons are wrapped in a suitable size, chicken is torn into shreds, eggs are spread into cakes and cut into fine shreds about two or three inches long as kelp, coriander and green onions are cut into small pieces, and squeezed into small cubes, so that the dishes are convenient for human taste and easy for people to enter. A bowl of chicken ravioli is not much to look at, but in terms of nutrition, it can be described as "small and complete". The nutrients needed for normal human activities not only take care of the habits of northerners who love to eat pasta, but also fit the taste of southerners who love to eat vegetables; It not only has the economical characteristics of Lanzhou beef noodles, but also has the advantages of Qishan Zhenzi noodles with fragrant aroma and good nutrition.
28 mung bean cake
Mung bean cake is a traditional folk food of the Tianshui Dragon Boat Festival. It has the function of clearing heat and detoxification, so eating mung bean cake during the Dragon Boat Festival not only satisfies people's mouths, but also has the expectation of discharging toxins in the body in the winter, and greets the arrival of the hot summer with a healthy body. In addition, because of the harmonic sound of "cake" and "high", there is an allusion to upward Tengda.
29 leek boxes
The leek box is a traditional snack of Tianshui folk. The leek box is a kind of box, which is deeply loved by people because the box filling is mainly leek eggs. The leek box is rich in nutrients and contains essential proteins, fats, carbohydrates, a variety of minerals and vitamins. Leeks taste delicious, there is a good health effect, early spring consumption, can promote blood circulation, enhance physical strength, pregnant women in the first trimester of pregnancy to eat, is conducive to the health of the entire pregnancy.
30 days of steamed buns
Tianshui Meat Sandwich Bun is a kind of fast food that uses soft buns to sandwich soft meat. The soft bun is made from refined flour, fermented into noodles and roasted by a unique hand, which is both soft and tender. The meat is a large marinade, and rib meat is the best. Cut the meat into slices and put it into the bun, infuse it with a little brine soup, soft and delicious, fat but not greasy, delicious and mellow, suitable for all ages. The ingredients of the meat sandwich bread are made of a variety of raw materials, and the soup is an aged soup, and the secret recipe is never leaked.