Of course, 1 The most famous beef noodle is called "Lanzhou Lamian Noodles" by foreigners. People in Lanzhou can't live without beef noodles, and foreigners can't live without beef noodles when they come to Lanzhou. The biggest secret of Lanzhou beef noodles is soup. Since Ma Baozi made the first bowl of beef noodles, the formula of this soup has been passed down from generation to generation. The so-called clear soup is made of dozens of spices and beef soup, but there is nothing big in it! Noodles are pulled by hand on the spot, and a bowl of noodles can be made in less than two minutes. Then pour in beef soup and radish slices, and add red pepper oil, green coriander and garlic sprouts. It looks amazing and delicious. Become an economical routine for Lanzhou people. Spend two dollars to ensure satisfaction.
There are many kinds of beef noodles in Lanzhou, including wide noodles (two fingers wide), wide noodles (one finger wide), leek leaves (the width of leek leaves), fine noodles (about 4 mm in diameter), fine noodles (about 3 mm in diameter), fine noodles (the thickness of pencil lead), capillary noodles (the thickness of fine wire) and other varieties, and the weight is divided into large and small bowls. Pay attention to "one clear, two white, three red and four green", the clear soup (beef bone stew), the white radish slices, the red pepper oil and the green coriander garlic seedlings.
If you have the opportunity to go to Lanzhou, you can also see the process of making beef noodles. Master Lamian Noodles in Lanzhou is mostly a young man, throwing a ball of noodles left and right in his hand. In less than a minute, the dough becomes noodles, which will not break, and the thickness will be even, so it is unnecessary to say more about eating.
2. Fried pork skin and fried meat powder
I'm afraid this is another feature. "Niangpi" must be pronounced "Rangpi" before it is authentic, otherwise it will be awkward.
Niangpi is a famous local snack in Lanzhou. It can be seen everywhere in the streets and alleys of Lanzhou. When the weather is hot in summer, this kind of cold food is very popular with people. Now this kind of snack is not only eaten by girls, but also by boys.
Stuffed skin is made of flour. The method is to make flour into hard dough with cold water, and then knead it in clear water, so that protein and starch in flour can be separated. After starch is precipitated, pour out clear water, add edible alkali, mix into batter, steam in a steamer, cool and cut into strips with slightly thick chopsticks. Protein in flour is flour essence, so it should be steamed, sliced and put into a bowl. A bowl of Huang Liang's transparent stuffed skin, mixed with oil-splashed peppers (peppers are not ordinary morning peppers, but Lanzhou's native green peppers are dried and ground into Chili noodles, which have their own spicy taste), refined salt, soy sauce, garlic paste, mustard, balsamic vinegar, sesame sauce and other seasonings, has the characteristics of bright and delicious color, rich oil juice, cool and delicious taste, and faint scent to relieve summer heat. There are many ways to eat a sandwich, which can be used as a staple food or a dish. Now this dish is available in all major hotels and restaurants in Lanzhou. There is a lot of food.
Fried powder is also a famous local snack in Lanzhou. Where there is a place to sell stuffing, there must be a place to sell fried powder.
Fried powder is made of bean jelly. First, the braised lard is cooked in a flat-bottomed iron pot. Then, put the square powder cut into mahjong tiles into the pot several times. Add sugar, chopped green onion, garlic sprout, refined salt and soy sauce, and stir-fry until golden and hot. Then, the bowl can be served. According to everyone's taste, mix in Chili oil, sesame sauce, aged vinegar, garlic juice and refined salt and serve.
How's it going? Did you succeed?
3. Mutton bread pieces in soup
The diet in Lanzhou is different from that in Xi.
In addition to mutton soup, beef hot steamed bread is also very fragrant, which can alleviate hunger and reflect the characteristics of northwest China.
The legendary story of beef and mutton bread in soup: beef and mutton bread in soup is a unique and famous snack in Xi Anfangbang. Xi 'an Laosunjia Restaurant has been open since 1898, and has a history of one hundred years. Legend has it that beef mutton soup evolved from the ancient beef mutton soup in 1 1 century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented delicious soup of cattle and sheep to Song Wudi, and Emperor Wu was made an official history, and later he was promoted to Doctor Guanglu, a famous scholar. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor and lived a life of starvation all day. One day, he came to a shop where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he let him break up his dry steamed buns, then poured him a spoonful of hot soup and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin put on a yellow robe and became an emperor. One day, he passed by Chang 'an, and he still remembered the steamed buns of beef and mutton he had eaten here in those years. Wu specially found this store to eat beef and mutton bread in soup, which was still delicious, even better than delicacies, and rewarded the shopkeeper of this store. Once the story of the emperor eating steamed buns spread, beef and mutton steamed buns became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn that "the dragon has bear wax, and Qin only cooks mutton soup".
In the past, mutton buns were invented by paying tribute to the emperor's diet. In ancient times, it was called "mutton soup". A poet in the Song Dynasty said: "The dragon has bear wax, and Qin only cooks mutton soup." The history of mutton soup can be traced back to BC 1 1 century, and it was also listed as a gift of kings and princes at that time.
The mutton buns in Lanzhou and Xi are very different. Lanzhou's mutton bread in soup is to cut the cooked mutton into large pieces, add vermicelli, garlic sprouts and coriander, and pour mutton soup, and you can eat it. And steamed bread. Xi 'an is a cake made of dead flour (without fermented flour), while Lanzhou is a local bread made of fermented flour, which keeps the original flavor of flour and is delicious with any seasoning. The practice is also different. Xi 'an paomo needs to be broken and cooked again, while Lanzhou paomo only needs to make soup and meat, and then give you a big cake, so you can do it yourself. You can open the cake and throw it into the soup to enjoy the taste of mutton soup and steamed stuffed bun. Or take a bite of soup and a bite of cake, then slowly chew a large piece of mutton and suck away two fans. Big steamed bread, big pieces of meat, that kind of feeling has nothing to say.
Xi 'an paomo and Lanzhou paomo have no advantages and disadvantages, the former belongs to exquisite type, and the latter belongs to rough type. In the northwest, you can run freely and freely.
4. Gray beans
Grey beans are a kind of porridge-like food, cooked with hemp peas. The method is to wash peas, add water, add edible alkali, then boil them with low heat, and add red dates when appropriate. When the sweet juice of red dates is boiled, it is fragrant. Sugar is added when eating, which has a unique flavor and is deeply loved by the public. In hot summer, grey beans are also good for relieving summer heat. The chilled grey beans taste good and cool to relieve summer heat.
6 Mud surface
This is also a big head. People in Lanzhou are the best in summer. Maybe outsiders will not get used to his smell.
The "Korean cold noodles" with paste noodles are famous for their coolness, rich nutrition and unique taste. However, if you have tasted the serous water surface in Gansu, its color, fragrance, taste and nutritional value can be comparable to or even worse than "Korean cold noodles". A bowl of tempting paste noodles is as thin as silk, even and delicate, with chopped green onion and coriander, light yellow and willow green, and red oil floating on the surface; Smell it, the fragrance is fragrant and mouth-watering; Taste it, it is refreshing, cool, hot and sour, and the quality is excellent. People who have eaten paste noodles are full of praise, which is a unique summer food in northwest China. Slurry surface is a popular summer food in Lanzhou, Dingxi, Tianshui and Linxia, Gansu Province, which is cooked by almost every household and eaten by everyone. The paste noodles are delicious and easy to make. The types of noodles are fishing, pressing and pulling, and the retting of pulping water is the key to making noodles. To make syrup, first blanch the leaves of fresh celery, cabbage and other vegetables with boiling water, then immerse them in a pot filled with cold boiling water, add a small amount of aged syrup as the "bottom material" and seal the spout. In a week or so, there will be a strong sour taste and a faint fragrance under the action of lactic acid bacteria, and then the syrup can be used. When making noodles, spoon the slurry into the pot, add appropriate amount of water according to the concentration of sour taste, and add seasonings such as chopped green onion, coriander, salt and pepper after boiling. If you can put it in the refrigerator for cooling, the effect is the best. When eating, just mix the cooked noodles into cold slurry. Slurry surface is an excellent flavor snack in midsummer, which can stimulate appetite and relieve boredom, clear away heat and relieve summer heat. Slurry can also be used as a summer drink, which can clear the intestines and promote diuresis and help digestion.