Cod roe is a unique traditional pasta snack in Zhangye. Flour the flour into salt and knead it into a 0.5 cm thick noodle, cut into four noodles, take the noodles in the left hand, and use the right hand to cut the noodles into one inch long, two pointed fish on the panel. Because the shape of the finished product is thick in the middle and the two ends are sharp, it is named after a small fish. The practice is a bit complicated, and you can learn it with your time. When you eat, there are two ways to eat. One is home-cooked. After the noodles are cooked, remove them. After the cold water, you should pour the marinade with braised pork and cold vegetables, or mix the cooked noodles directly with the garlic and meat. Or other vegetables, stir fry together.

Lamb meat rolls are a popular flavor in the Hexi area that has been popular for centuries. The flavor of Yongchang is more authentic. The ancient Hexi Corridor of Gansu Province is a nomadic ethnic area. Because of its sparsely populated areas and lush forests and forests, it is rich in cattle and sheep. Yongchang meat sheep staple food Beishan salty grass, lamb meat texture is tender, thin but not firewood, nutritious, and no trace of taste, can be called a good dish. Yongchang lamb meat pad rolls pay attention to materials, strict formula and excellent craftsmanship. Choose 1-2 age lambs to be slaughtered. After unique cooking, add the noodles to the broth and process them at the same time. The color is pure, the taste is pure, the aroma is overflowing, fresh and delicious, and it is delicious.

Sweet glutinous rice, commonly known as "sweet wheat", is a traditional Chinese food that has been eaten for more than two thousand years. Named for sweetness and sweet aroma. The first North Street of Guanghe River, Li's "Li Zihao" oatmeal sweet glutinous rice has been passed down from generation to generation, and the ancestors have been passed down to the present. The traditional production process produces a pure natural green food with a sweet and fragrant flavor. It is authentic and authentic. Rich in zinc, manganese, selenium, vitamin E and other nutrients. Protein, linoleic acid, etc. have blood pressure lowering, lowering triglyceride, preventing hardening of the arteries and delaying aging of the human body. The food is glutinous like flesh, sweet and fragrant, yellow and tender, with a clear fragrance, summer can clear the heart, winter is appetizing and digestion. In the development of national food culture, it has become a unique national food culture heritage.

The yellow noodles of the clam meat is a famous dish in Dunhuang, known as the Chinese one. As the name implies, "the yellow noodles of the clam meat" is actually a two-course dish, a dish of meat, served with a hand-drawn yellow noodles as a staple food. This is the case with the long-standing eating habits of the Dunhuang people. It has the effect of nourishing qi and nourishing blood, nourishing yin and yang, and calming the nerves.

In Lanzhou, the “returning to the first” wine-selling specialty snacks can be described as a household name. The famous old shop is well received by the public. Since its opening in 1993, the white boss has been painstakingly managing the brand. The store’s first brewing seasoning is “appropriate”, hemp sauce” Very fragrant, oily and spicy is more authentic, and is loved by diners from all over the country. In addition, the store's glutinous rice, gray beans, sweet glutinous rice and other specialty snacks are also authentic, welcomed by diners, after continuous efforts, in 2010, "Lanzhou returned to the first white wine" won the "Gansu famous trademark" title.

The Oriental Palace Lanzhou beef noodle has a history of more than 100 years. Its predecessor was the Wanshou Palace restaurant founded by Mr. Ma Shizhai in the late Qing Dynasty. It is mainly engaged in beef noodles, buns and camellia. After the founding of the People's Republic of China in 1953, under the policy of the government's public-private partnership, Ma Jiezi, the heir to Ma Baozi beef noodles, jointly opened the "Old Majia" restaurant, and his apprentice Ma Shangwen used the fresh goat liver to feed the soup and pure beef soup. The technology of separate processing of cooked meat and beef broth will make the first technological innovation of beef noodles, and the beef noodles have the basis of batch processing. Its beef noodles are characterized by Tang Qing, strong flavor, mellow taste, noodles, elasticity, smooth entrance, bright color, aroma, reasonable nutrition, and meet the needs of the human body.

The shredded cake is a kind of cake, without invagination, which is made by repeatedly baking the cake on the pan. In the face of the face, different ingredients can be branded into different flavors of shredded cake, generally divided into three flavors: original flavor, milk flavor, and onion flavor. Zhongzhijie is also like this. After the hand-shake cake is baked, the taste is soft and relished.

Soft and smooth jelly powder, with mellow spiced beef savory, spicy garlic flavor, between the lips and teeth, there is a wonderful feeling.

Lanzhou Beef Noodle, also known as Lanzhou Qingtang Beef Noodle, is one of the “Top Ten Chinese Noodles” and is a snack in Lanzhou, Gansu Province. It is characterized by the unique flavor of "the soup is clear, the meat is fragrant, the face is fine" and "one clear two white three red four green five yellow", one clear (tang Qing), two white (radish white), three red ( Chili oil red), four green (coriander, garlic green), five yellow (noodle yellow bright), won the praise of domestic and even customers around the world. It was rated as one of the three Chinese fast foods by the China Cuisine Association and won the reputation of “China's first noodle”.

Mutton fire is a traditional name. The characteristic is that the mutton cover is burnt, the color is golden, the meat is rich in soup, the taste is strong, the crispy is delicious, the soft and hard is suitable, the stomach is warm and cold, and the flavor is unique.

Baking oil cake is a famous and famous snack in Jiuquan area of ​​Gansu Province. It adheres to the characteristics of “Nanbei North Face”. People who have lived here for thousands of years have perfected the characteristics of Northwest noodles. A wide variety of pastas, accompanied by the hospitable heart of the Northwest, welcome guests from all over the world. According to the documents of Dunhuang Mogao Grottoes, it was called “water cake” in the Tang and Five Dynasties. From the "hot" noodles, after thinning, sprinkle with fragrant beans, apply oil, and cook. Therefore, the taste is slightly sweet, soft and delicious. Different from warm water and noodles, it is called "hot noodles."

Cod roe is also a traditional pasta snack unique to Gansu Zhangye. It is said that “do not eat squid is not Zhang Hanhan”. The practice of squid noodles is a bit complicated, and you can learn it. From the appearance point of view, the shape of the finished product is thick and the two ends are like a small white fry, and the squid noodles are named after it.

In ancient times, there was no coal in Dunhuang. In order to heat the fire and cook the pot, each family had to go to the Gobi beach every year to dig the red willow roots, commonly known as "planing shoots", to solve the fuel of life. The firewooder brought the flour to take the water and the surface of the scene, and used the red wicker to set the surface of the pot, which was shaped like a "little fish" and was called "dumping." A convenient snack in Dunhuang folk, simple to make, convenient and affordable. It is a unique snack created by the Dunhuang people in the long-term life practice. It has a variety of ways of dry mixing, simmering and frying.

Hezhou Buns is one of the specialties of Linxia. It has good noodles and elegant stuffing. There are buns, zygotes and horns. The stuffing is exposed to zygote, which is mostly filled with sugar and walnut kernels; the shape is triangular, half-moon shaped and angular is horned horn, there are sugar horns, jujube horns, vegetable horns, etc.; Mix the beef and mutton with leeks or carrots or white radish and mix well. Stir the cage and steam it into the pan. Serve with pepper oil and look crystal clear. With vinegar to eat, the smell of scent in the mouth, so you can't help but want to eat more!

The yellow surface is as thin as a dragon's whisker, and it is as long as a gold thread. It is flexible and resistant to tension, and it can be used for soup or food. The process of making yellow noodles is extremely demanding and the operation is very difficult. I saw the noodle master dancing a small yellow dough in his hands, sometimes stretching into a strip, and sometimes rotating into a twist, like a trick, pulling a dough weighing five or six pounds into a thin fan-like noodle. The yellow-yellow silky yellow crystal that is cooked in the pot is bright and can be mixed with hot vegetables. It tastes appetizing and greasy, clearing away heat and annoying, increasing appetite. There are vivid scenes of making yellow faces on the murals of Cave 156 (Song) in Mogao Grottoes, which shows that it has a long history.

Sauce meat is a delicious dish that is especially popular in the north. The raw materials are skinned meat, soy sauce, and the like. The meat has the effect of nourishing blood and nourishing Qi, nourishing the kidney and nourishing the liver, calming the nerves and stopping the blood.

The Dongxiang Autonomous County has a deep mountain ditch, arid and little rain, and the pasture is rich in nutrients. Therefore, Dongxiang mutton is tender and tender, with less fleshy fiber and fine, rich in protein and various trace elements. Cooked boned mutton, smashed into two-neck wide strips or blocks, hot plated, grab the cooked ribs, tear off, licking salt and pepper, chili oil and vinegar, then On the newly peeled garlic cloves, a piece of meat, a bite of garlic, the meat is tender and soft, fragrant and delicious, can be called the best in the meat.

The bubble oil cake is a traditional flavor food created by Dunhuang Hotel in Gansu according to traditional folk methods. Because of its bright yellow color, the surface is loose and gauze, and there are dense pearl vesicles, hence the name. It is a sponge cake made of flour with sugar, lard, peach kernel, sesame, rose, etc. It is sweet and delicious, delicious and delicious.

Made from buckwheat noodles, buckwheat is known as the most nutritious food in all cereals. It is rich in starch, protein, amino acids, vitamin P, vitamin B1, B2, rutin, magnesium, and total flavonoids. Moreover, buckwheat contains essential amino acids.

Sour rotten meat: raw meat is used as raw material. First, choose a good, fresh big meat, put it in a boiling water pot, boil it, remove it and cut it into thin pieces. Then, pour it into a certain amount of vinegar in another pot, and then cut the large meat that has been cut into small pieces. Pour in, then add various seasonings and mix well. You can also add noodles, sauerkraut, etc. After cooking for two or three minutes, you can eat. The meat is fat but not greasy, and the taste is sour and delicious. It is one of the home-cooked dishes in central Gansu.

In Gannan Tibetan Autonomous Prefecture, there is a unique ethnic pasta - Gannan Tibetan buns. Gannan Tibetan buns, also known as "Zhuohua buns", are known as "bull eyes" and "bull eye buns". Its outer skin is white and thin, through the bun, the inside of the stuffing is clearly visible, only the meat is like agate, the dish is like jade, red and green, it is beautiful! When you eat, you need to suck the oil from the top of the buns and then eat it. If you take the bun and bite it, it will splash the oil and water, making people feel embarrassed.

Morel is also known as the mushroom, lamb belly, and wolfweed, belonging to the family Saddle, which is named for its body shape such as lamb belly. It is a special product of Weinan. The inherent quality of Morchella is excellent, the nutrition is quite rich, and the edible value and medicinal value are extremely high. The dishes are made with morel, the aroma is pleasant, the taste is strange, and the flavor is unique.

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.

Roasted whole sheep is the first choice for Lanzhou people to gather for dinner, friends gathering, and banqueting guests. So many roasted whole lambs, the most cattle should be Yuquan Villa. Here, I have been selected for the cctv10 "Taste of the Township - Lanzhou Taste" program. Selected lamb and fruit charcoal, the sheep are clean and clean, all charcoal grilled, real material can be seen. The potatoes in the northwest are delicious, rustled, grilled, steamed, eaten with salt and chili powder, and delicious.

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.

Lanzhou lily, the scales are tight, the color is white as jade, large, fleshy, delicate, less fiber, sweet and fragrant, rich in starch, protein and multivitamins. Its quality is the highest in the country and is well known both at home and abroad. The ancients regarded lily as the meaning of Pepsi. Lily is flat and sweet, has lungs, cough and stomach, calms the mind, promotes blood circulation, clears heat and diuretic effect, especially for bronchitis and tuberculosis, so it has the reputation of "good food and good medicine". Dumplings are traditional Chinese cuisine. Reunion lily is a dumpling with lily filling, squeezed carrot juice and noodles, dumplings with lily pork stuffing, and the dumplings are connected end to end, and they are rounded into a round zygote. It is a bit like a lily, meaning a round and round, and Pepsi agrees. .

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.