Sixi Jinzun lion head is made of fat and thin meat with glutinous rice, mushrooms and other materials, made into meatballs, first fried and boiled, the lion's head should be soft and delicious, the meat is best to lick, seven points of lean meat, three It is divided into fat meat, finely cut and rough, the size is like rice grain, can not be too thin, so that the meat can maintain a gap between the meat, in order to contain juice; another focus is on the container, to simmer on a fine fire, the casserole is the best. There are fat and thin meat rosy and oily, with green and green vegetables to cover, bright colors and scent of the nose, light appetite, savory meat and juice, is an irresistible top taste.

Living in Lanzhou, you must not eat lamb. The hand-caught lamb is a traditional food favorited by the Mongolian, Tibetan, Hui, Kazakh, Uyghur and other ethnic groups in northwest China. It has been passed down for nearly a thousand years and was named after the hand. It is also very particular about picking up the mutton and eating the mutton. It is necessary to smash the boned mutton into two strips of wide strips or blocks and put them into the market. The chest and ribs are the most delicious and most precious. Lanzhou hand-caught lamb is characterized by delicious meat, not greasy, and full of color.

Gansu braised yellow river carp is mainly composed of more than 1 kg of squid in the Yellow River, with onion, ginger, garlic, flour, starch and other accessories and more than 20 kinds of seasoning stew. The dishes are bright red, rich in flavour and tender in flesh. It is fat but not greasy, soft in taste, fragrant in lips and teeth, soft in flesh and soft and salty.

The secret braised pork is a simple home-cooked dish. The main ingredient is pork leg meat (with a little fat on the skin), which is made with a variety of seasonings. This dish is fragrant and fragrant, the meat is not fat, not greasy, sweet and delicious. The perfect way to replenish your body in winter.

The ox's foot is also called the hoof, rich in gum, and because of its unique flavor, it is a very popular dish.

The ducks are marinated in seasonings, steamed until cooked, and finally fried. It is rich in white, sweet noodles and tomato sauce. The dish is red and bright, and the taste is crispy and crispy.

Tibetan fragrant pig, also known as "ginseng pig", is a kind of ancient animal resource unique to Gannan and Ganyu County in Gansu and Gansu provinces. The quality of pigs is “six of the most”, namely: meat has the highest amino acid content, the highest trace element, the lowest fat content, the longest pig intestine, the thinnest pig skin and the longest mane. It is a traditional ethnic cuisine. Especially the pig skin, the taste Q bomb is tender and tender, far different from the general pig. The red scented fragrant pteridophyte pig is a small piece of Tibetan pork pig's pork belly cut into 3 × 2 cm; use water to put sugar candy into the fire, add oyster sauce to boil the sugar gum, put in the chopped meat, wine, salt and mix well, slow fire Skillful; put the cooked meat in a bowl and put it on the plate. This dish is golden in color, refreshing and smooth, fat and not greasy.