A friend who came to Wuwei for the first time asked for a note
You martial arts, except for the dough and three sets of cars
Rice soup oil steamed buns, sand rice flour, lamb meat
Vegetable pot, oil cake roll cake outside
Is there anything else to eat?
hum! Eat, of course we have!
Wuwei's cuisine is endless
As an authentic Martial Artist
I'll take stock of it today
In addition to what we often call special cuisine
What else can Wu Wei make foreigners?
Jaw-dropping food!
1
Turn a hundred knives
Both pointed bellies are round
It's about turning a hundred knives
The Liangzhou woman pressed the face with one hand
Carrying a knife in one hand is like flying
Rows of jade-colored diamond-shaped noodles
It is in front of you
Cook in a pot and stir with cold water while hot
Serve in a bowl with home-cooked side dishes
A bowl of delicious taste
"Turn a hundred knives" mixed noodles are made
2
Rub roe on barley noodles
Using Tianzhu's specialty barley noodles as raw materials, cut the noodles into small pieces and put them on the board, first rub 1 to 2 pieces in each hand, rub them to about 30 cm, then merge the two hands together, and then use both hands to rub back and forth to grow 60 to 80 cm at the same time, and then pinch the noodles into finger-sized belly, and roll them into a noodle fish with a thick middle of the two tips and a length of about 2 to 3 cm. Then use sesame oil to simmer salt, mustard, garlic paste, vinegar, red pepper and other ingredients.
This roe is not a fish
Rather, it is a pasta shaped like a "fish doll"
It tastes sleek, fluffy, and delicious
It's really like a "fish doll"
Swim into your belly
3
Maxell
Qing Dynasty Liangzhou Jinshi Guo Kai has a poetry cloud
"Don't be ashamed of being poor
There is also a green maiso meal"
Maiso made with barley
It is a seasonal snack with great characteristics of Wuwei
Whenever the barley is eight or nine ripe, use a sickle to cut off the semi-ripe and unhurned barley into a handle, cut off the thorns on the head of the spike, put it up into the pot, add the water to the bare spike that has just been soaked, make a fire, quickly boil the water, and then cook it slowly, when it is cooked, fish the barley out of the water, after cold, put it in the dustpan to rub off the wheat husk, it becomes green grain, sprinkle a little salt, and taste good to eat. Cooked barley, placed on the stone mill and crushed into a rope shape of matchstick thickness and length, is "mai soo".
4
Gourd offal
Gourd offal is also what we Wuwei people often call "haggis", with sheep heart, sheep lung, sheep liver, lamb loin, sheep intestine, sheep brain, lamb tripe, sheep's hooves, sheep tongue, sheep scalp, etc. boiled and then accompanied by red oil, sheep oil, peppercorns, ginger skin, ginger powder, green onion, coriander, garlic paste, garlic plate, soy sauce, monosodium glutamate, aged vinegar and so on.
Nibble on sheep's hooves, eat sheep's tongue, eat sheep's brain
Taste sheep heart, supplement sheep loin, shabu lamb intestines
Fill the lamb tripe and taste the lamb soup
Hmmm~ this taste is drooling when you think about it
5
Manchu feast
Liangzhou traditional food Jin Ji Rao
It is the skill of Cai Jinyun's ancestral three generations
There are mainly sugar fire, bird's nest crisp, horseshoe puff pastry
Bergamot crisps, beef tongue, fennel cakes, etc
More than 30 varieties
Manchu food is yellow and shiny, soft and sweet
Crunchy and chewy
If you don't taste it, how can you be at ease
6
Eight treasure Mandarin duck pigeon
The Eight Treasures Mandarin Duck Pigeon is a delicacy that is appreciated by Wuwei and customs. "Eight Treasures" is not cooked with eight ingredients, but is named after the "Eight Treasures" of the "Eight Treasures Rice". "Mandarin duck pigeon" is not really a male and female paired to eat, but from Liangzhou Hongxiang Township pigeon meat, high protein content,
The meat is tender and delicious
"Half a pound on the ground (eight twos)
Not as good as four or two in heaven."
The praise is Hong Xiang's pigeon
7
Goldfish hair dish
"Goldfish hair dish" to make chicken breast, large meat, egg white, starch, hair vegetables these raw materials into a beautiful fish shape, with black fungus as the tail, with sea rice as the mouth, with cherries as the fish eye.
8
Gardenia noodles
Gardenia noodles, kneading the noodles into thin noodles, cutting into square pieces the size of finger eggs, before starting to formally pinch, with the thumb and index finger of the left hand to pinch the dough, the right thumb to pinch the other corner of the dough, and then half a week to the left or right, it becomes a gardenia-shaped pasta.
You may eat a dozen in one bite
Put a piece of dough the size of a fingernail
Pinch into cute gardenias
What kind of seiko needs to be done can be imagined
9
Casserole tofu
Liangzhou casserole tofu
It is a reference to the famous dishes of the Tang Dynasty
How to make casserole soup,
In cooking techniques
Some improvements have been made and developed.
Casserole tofu is a casserole pot with tofu, noodles, mushrooms, salted eggs, meatballs, spring shoots and fresh vegetables, cover the floating noodles with an inch square of diced chicken, and then add chicken broth and a little pepper, cinnamon, grass fruits, ginger powder and an appropriate amount of soy sauce, lavender vinegar, fine salt, and boil over high heat.
10
Liangzhou brine chicken
Liangzhou brine chicken is also called Liangzhou roast chicken
The traditional method of making Liangzhou brine chicken
It is strictly selected from fat and tender baby chicken as raw materials
Finely crafted
The condiments used to cook chicken soup include soy sauce, white pepper, cloves, large incense, cinnamon, grass fruit, ginger, peppercorns, cumin and so on. The soup can be used continuously, and the older the brine, the more fragrant the roast chicken. After the soup is boiled, put the slaughtered and washed chicken under the pot, add a little rock sugar and salt, and add water and various condiments depending on the consumption of the brine soup.
Large and meaty, golden in color,
Fresh and mellow, unique flavor
Fame full of Hexi Corridor.
11
Gaozhuang steamed buns
Gaozhuang mantou is also called sweet water steamed bun
It is made with bran yeast and kneaded with high-quality fine powder to form a hair noodle
Steamed
White, fragrant, round appearance
Taste soft and delicious, no alkali taste,
And the entrance is melted, very suitable for young and old to eat
12
Lamb fragrant head
The noodles of the lamb are not long noodles
It's a dough segment
Roll out the noodles and cut into the same length under the pan
The taste of lamb is super intense
There was no unpleasant smell of sheep's hair at all
Eat only one noodle
It was full of the smell of lamb
Throw a piece of meat into your mouth
It was as if he had run on the prairie
Said so much delicious!
The next time someone asks you,
When do you Wuwei still have any good food~
Just throw this message to him!
He salivated and left three thousand feet
Source: Spotlight on Wuwei