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I can't say I'm a foodie, I can only say I'm a good eater. Veteran gourmets will write food articles, such as Shen Hongfei and Mr. Cai Lan, who will trace the allusions of food and cherish the past and present lives of various gourmet dishes.
Gourmets are generally a kind of self-effacing of the literati, they do not write and eat just because they eat, the articles must be unconventional, and the metaphysical thing of recipes is not the work of the literati. The text will have food palms, character anecdotes, and worldly insights, which are witty and vivid to read, and full of fun. Moreover, they have a clear boundary between love and hate for their own taste system.
And the old school of gourmets, such as Liang Shiqiu, Mr. Tang Lusun, Ms. Jiang Xianzhu, is born in the Zhong Ming Ding Food Family, The Shi Li Qiu Miao Family, the family has a kitchen, from a small mouth to eat, for the food naturally has a unique view, we have not eaten, they have eaten; we have eaten, they have eaten the top. Therefore, the ancients said that "three generations of officials know how to eat and wear", which is not unreasonable.
soup
In the spring food season of a few years, with Mr. Shen Hongfei eating and drinking in the Yangtze River Delta, I will take him to eat the fattest and freshest knife fish, he will take me to eat the best Austrian stove noodles, and we will find the most authentic human delicacies in the streets and alleys together.
Because of the perennial travel everywhere, so in addition to the food that will cause me allergies dare not enter the mouth, basically others can eat, I can also eat, especially some local specialties, I must eat to count the stomach for peace, otherwise I will be mindful, eat can not stop.
Quicksand cool skin
Dunhuang is located in the northwest, basically the dishes are the northwest style, can be eaten in Lanzhou, basically Dunhuang made out of the taste is similar, beef ramen, pulled strips, pulp water noodles, cheek noodles, stuffed skin, quicksand cool skin, meat sandwich steamed buns, shallot beef cakes and so on.
In short, every meal is easy to turn into carbon water, and at the end of the day, the carbon water bursts. But it was so delicious, so I broke the jar and broke it, the carb has been cool, there is nothing to drink a bowl of oatmeal sweet pickles, the name is to help digestion, so that I dare not go home on the scale.
In addition to the general cuisine of the Great Northwest, Dunhuang also has its own special cuisine, including donkey meat yellow noodles (there is a main ingredient in the yellow noodles called peng ash, the pon ash comes from the "stinky basil" on the Gobi, which is a wild plant, burned into ashes and mixed into the noodles, so that the noodles are yellow, which has the effect of increasing the toughness of the noodles and the taste of the tendons), bubble oil cake (said to be a dessert heart that existed in the Tang Dynasty), apricot peel tea (boiled with Li Guangxing dried apricots, Dunhuang's local proper divine water, is already a local intangible cultural heritage, drink a cup of iced apricot peel water in the summer, Healthy spleen and appetizer, you can eat more strips again).
Li Guangxing
There is also Li Guangxing, who began to be listed at the end of June, must buy Heshui Village, eat apricot fragrant, sweet as honey, ripe sugar content of up to 18%.
Regarding the name of Li Guangxing, it is said that during the Western Han Dynasty, the flying general Li Guang introduced apricot trees from Xinjiang and grafted them onto the Dunhuang apricot trees, achieving this special apricot tree variety. In December 2016, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Dunhuang Li Guangxing".
Apricot peel water
Dunhuang local is also more Muslim, halal flavor of the restaurant accounted for the majority of the market, beef and mutton quality is extremely high, the price is also kind, the portion size of the dish is also very large, a careless will be ordered more, but even so, will basically eat, which may be related to Dunhuang's water alkaline weight, full to eat a meal, less than two hours hungry.
Dunhuang's local water is very suitable for making tofu, so many restaurants will make their own brine old tofu, and then use the oil pouring method to make oil to tear tofu, the aroma is fragrant, more fragrant than meat.
Scrambled eggs with shallots
Dunhuang's shallots are also a must, scrambled eggs with shallots, cold mixed shallots, pickled shallots are delicious. And it is said that the local lamb is delicious, because the sheep in that area drink the water on the salt and alkali desert and eat the long shallots on the Gobi Desert, so the meat is delicate and delicate, almost no smell, and you can eat it with a little chili salt.
Indeed, Dunhuang's lamb tastes the best of any lamb I've ever eaten. I remember once the Ala Shanghai people's fund went to Yulin Grottoes to investigate, at that time the Yulin Grottoes were still very simple, did not have the conditions to receive more than a dozen of us, Yulin Grottoes are far from the city, the staff is also every few days to go to the market more than ten kilometers away to buy a dish.
In order for us to eat well, the staff canteen in Yulin Grotto bought a sheep in advance, cooked it in the soup pot early that morning, and we arrived at noon, directly inviting us to the canteen to eat.
Canteen of Dunhuang Research Institute
Just sat down in the simple canteen, in front of each person brought a large bowl of steaming lamb soup, the soup is clear and bright, the soup is floating with thin slices of white radish and turquoise coriander, take a sip, fresh and sweet. This bowl of mutton soup is the most touching, memorable and delicious lamb soup in my life, and there is no one. The staple food is a few simple cold dishes mixed with tendons and pulled noodles, and everyone is satisfied and likes it very much.
Poplar stew
Poplar stew (also known as Hu Yang stew) is a major specialty of Dunhuang, occupying almost half of the food streets. In fact, it is a wide strip of lamb red stew. In ancient times, noodles were called "soup cakes", and this dish combines the customs of the Hu people to eat mutton and the habit of the Han people to eat "soup cakes", which is also a sign of cultural fusion.
The delicious poplar stew with wide strips full of red braised lamb soup is fragrant and flavorful, and it is worth a try.
Dunhuang this place, if you love it, everywhere is a beautiful food; if you don't understand it, you will feel that the scenery is monotonous and the flavor is rough. In fact, I am just a layman, I love to eat and play, but here, there is always joy in my heart, there is a saying: Buddha is not far away in the Spirit Mountain, the Spirit Mountain is only in the heart of Ru, everyone has a Spirit Mountain Pagoda, so that they can cultivate the Spirit Mountain Pagoda.
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