Byanshi Small Eats Complete Guide_Byles Special Small Eats Food Introduction
Silver City, a county-level city under Gansu Province, is located in the central part of Gansu Province, situated in the transition zone between the Huangshui Plateau and the Tengger Desert. It administers the Silver City and Pingchuan districts and the Jingyuan, Jietai, and Haining counties. The government is located in the Silver City district.
Local specialties Yes Broad beansStewed noodles and Red Water Layered Noodles bread and Yellow Rice Porridge, Haining Eight Treasures Stir-fried noodles noodles, Haining broad bean noodles, Haining dried noodles Flatbread and Haining chickencold noodles and Haining Crystal cakes and Haining bitter buckwheat noodles, Haining glutinous rice and Haining cold noodles and Haining braised pork, etc.
Lanzhou beefnoodles
Introduction
Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles are a famous flavor snack in Lanzhou. The legend originates from the Tang Dynasty. Its unique flavor is "clear soup, tender meat, fine noodles", and "one clear, two white, three red, four green, five yellow". One clear (clear soup), two white (white), three red (red oil), four green (green onions, garlic sprouts), five yellow (noodles), and the combination of these flavors has earned it praise from customers throughout China and the world.It was also rated as one of the three Chinese fast food dishes by the China Cuisine Association, earning the title "China's First Noodles". Historical and cultural background Regarding the origin of the name "Lanzhou beef noodles", there is no traceable record in the folklore. According to legend, in the 1940s, the "Ma Baozi Hot Pot" restaurant on Lanzhou's Ma Bao Street, owned by a portly official, was a frequent customer.One day, he asked the owner for the name of the restaurant, and the owner truthfully told him. He said, "This hot pot is not a fancy name. Look, the soup is clear, the meat is tender, and it tastes delicious. Why not call it 'Lanzhou Beef Noodle'?"This portly official was Mr. Yu Ru. After returning to Chongqing, he promoted Lanzhou beef noodles, and it quickly gained popularity throughout the country.From this point of view, Mr. Yu Ru was the earliest promoter of Lanzhou beef noodles. PreparationSoup preparation: First, wash the beef and beef bones with clean water, then soak them in water for four hours (the blood is used separately), cut the beef and beef bones, and put them in a pot of warm water. When it's about to boil, remove the foam, add seasonings, ginger, and salt. Cook over low heat for 4 hours, then let it cool slightly and cut it into bite-sized pieces.
Beef liver: Cut the beef liver into small pieces and cook it in another pot.
Wash the peas, remove the pods, and soak them. Wash the rice, then cook it. Prepare the sauce: In a pot, add the cooked peas, cooked rice, and beef liver. Add water and bring to a boil. Add the seasonings: Add soy sauce, sesame oil, garlic, and chili oil. Add the cooked noodles: Cook the noodles until soft and drain. Finally, add the beef, peas, rice, and sauce to the noodles. Garnish with chopped green onions and chili oil.
Features: Clear and delicious soup, tender and chewy noodles, rich in nutrients and affordable.
Ma Baozi Introduction Ma Baozi is a Han ethnic food, a snack from the agricultural areas of Gansu Province, and one of the staple foods commonly eaten by farmers. Because it has its own unique flavor, it is very popular.Ma Baozi is typically made from wheat flour. The dough is kneaded into a ball and then rolled into a sheet.It is divided into two types: regular Ma Baozi and high-gluten Ma Baozi. To make Ma Baozi, first, soak a lump of flour in warm water to form a dough. Then, add water and knead it until the dough is soft and pliable.Let the dough rest for a while, then add a small amount of dry flour and flour water to knead. After kneading, cut the dough into small, bite-sized pieces and shape them. Place the dough in a steamer and steam until cooked. Once cooked, cool the Ma Baozi and cut them into small, bite-sized pieces.
Add seasonings such as chili oil, salt, soy sauce, garlic, and sesame oil, and a pinch of green vegetables.You can also add cooked peas. The finished product is fragrant, delicious, and easy to eat.Peas Braised pork Introduction Braised pork is a delicious and popular Han ethnic dish from Sichuan Province. The dish uses a small amount of seasoning. Preparation: 250g cooked peas
500g glutinous rice, 150g cooked meat.
Introduction
"Shao guozi" is a type of wheat noodle dish.It is a snack, a common food in rural areas of Gansu province, often eaten by farmers, and is popular due to its unique flavor. Making
"Shao guozi" typically uses wheat flour
and wheat. Using Qin Wang Chuan wheat flour results in a better flavor.To make "shao guozi", first soak a piece of dough in warm water to form a paste, then add it to the flour and mix with water, knead the dough until it is soft and pliable, then place it in a bowl, cover it, and let it ferment in a warm place or in the sun. After the dough has fermented, add a small amount of dry flour, mix with a small amount of alkaline water, knead it, and remove the sour taste. After kneading, cut the dough into suitable pieces, shape them, and place them in a "shao guozi" pot. Then, create decorative patterns on top and cover it with a lid, and bury it in a hot fire. The fuel for the fire is typically manure from mules and horses, with horse manure being the best. After about 20 minutes, the "shao guozi" is cooked, with a golden-brown outer layer and a soft, fluffy interior. This is the easiest and most common way to make it. If you are making "shao guozi" for visiting relatives or for a pregnant woman, you should add special ingredients. These ingredients include:Szechuan peppercorns Small peppers Fennel Water, and a small amount of alkaline water. Roll out the dough thinly, spread it with oil, and sprinkle with bean sprouts or fennel seeds. Roll it into small, cup-sized cylinders, cut them into about 3-inch segments, and then stack them vertically to form a single piece, and cook in the "shao guozi" pot. This "shao guozi" looks like a beautiful lotus flower, is delicious and has a rich and fragrant flavor. If you are making "shao guozi" for a pregnant woman, her family and relatives will definitely add red flower water and red flower threads to the dough."Shao guozi" made with red flower water is not only nutritious but also helps to remove blood stasis, promote blood circulation, and relieve abdominal discomfort. Therefore, in Yongren, there is a children's song:"White flour, pick red flowers, make "shao guozi" and take it to your sister's house." What is your sister doing at home? My sister just had a baby..."Fermented Bean Curd
Introduction
Fermented bean curd is a popular food from the northwest region. It is made from
bean curdpulp.It is soft, smooth, sour and delicious, and is a popular snack. Fermented bean curd is made from bean curd pulp. There are two types: ordinary fermented bean curd and high-quality fermented bean curd.
Making
To make fermented bean curd, first make a dough from bean curd pulp and water, then knead it into a hard ball, and then rub it with water to separate the protein and starch. After the starch settles, remove the water, add alkaline salts, and mix to form a dough. Then, steam it in a flat pan until it is cooked. After cooling, cut it into long strips of different thicknesses. The protein can be steamed separately and cut into thin slices. Add oil-fried chili peppers,salt soy sauce, garlic, mustard,vinegar, sesame sauce, and a small amount of green vegetables.and cook. It has a beautiful color, a refreshing taste, and is fragrant and cooling.This dish is made with peasand dried meat.
Introduction Peas and dried meat is a delicious and popular Han Chinese dish.
It belongs to
Sichuan cuisine.The dish is made with a small amount of seasoning. Peas are blanched and drained of water, then set aside. MakingIngredients: 250g of peeled peas
glutinous rice
500g of dried meat 150g 500g cured meat, 150g. Instructions:Carrots,Shrimp,Shiitake mushrooms, green onions, parsley, salt, oil, etc. Add seasonings to taste, blanch and cook the peas. Cured meat (sausage,cured pork etc.) and carrots, shrimp, shiitake mushrooms, cut into pieces, sauté in oil with seasonings, add the cooked sticky rice, mix well, add the hot water from the rice cooker, cook according to normal methods. Finally, add the green onions and parsley before serving.
Lentil Stew
Introduction
A Chinese noodle dish, lentil stew involves steaming the noodles and then adding them to a broth. The broth is made by sautéing meat, lentils, and other ingredients in oil, then adding water and simmering until the lentils are cooked.
Instructions
Ingredients: 250g lentils, 250g noodles, 75g meat, appropriate amount of green onions and ginger, 1 tablespoon of minced garlic, seasonings: 2 tablespoons of soy sauce, appropriate amount of salt and MSG. Instructions: Preparation: Remove the outer skin from the lentils and cut them into halves;Cut the noodles into approximately 10cm long pieces. Sauté: 1. Heat 3 tablespoons of oil, sauté the green onions and ginger, then add the meat and stir-fry until the meat is light brown, add soy sauce and stir-fry until the sauce is boiling, add the cooked lentils and stir-fry until they are a vibrant green, add water (slightly below the level of the lentils).2. After boiling, spread the noodles evenly and loosely on top of the lentils. Cover the pot and simmer over low heat for a few minutes. Check the doneness and consistency of the lentils and the amount of broth. When the broth is slightly reduced and the lentils are cooked, turn off the heat, add salt, MSG, and minced garlic, and mix well. Tips: 1. The combination of garlic, lentils, and meat is fully utilized in lentil stew.2. Elderly people say that "lentils need salt," meaning that even with the same amount of salt, the flavor is still not as strong when cooking lentils, so add salt at the end.3. Lentil stew requires more oil than general stir-frying. The broth should be just enough to coat the noodles, and the bottom of the pot should be dry.
Jingyuan Lamb
Introduction
Jingyuan lamb is a unique local delicacy. Its characteristics are the unique breed of sheep, the unique growing environment, the unique processing method, and the unique medicinal and nourishing value. The Jingyuan County is located in the Yellow River impact basin, with a Yellow River reach of 154 kilometers, which creates a unique climate. Within the county, the Qu Wu Mountain, Has Mountain, and Yun Tai Mountain are abundant in vegetation and climate, and are home to herbs such as Scutellaria, Ephedra, and Motherwort.The mountains are rich in minerals and water, and the lambs eat the grass and drink the mineral water, which changes the composition of their cells, resulting in tender and flavorful Jingyuan lamb. The Jingyuan lamb has been officially awarded the trademark "Jingyuan Lamb" by the China Bureau of Foreign Trade. History and Culture Jingyuan has a long history of lamb production. There are images of large and small horned sheep in the New Stone Age Wu Jia River rock carvings.
According to "Kangxi·Jingyuan Guard Record," "In the Tang Dynasty, there were special products from the ancient state of Guizhou, such as,,,, etc.," and lamb has always been a beloved delicacy for the people of Jingyuan.
InstructionsWash the lamb (bone-in lamb) and cut it into 3cm cubes;Marinate the lamb pieces with 25g soy sauce for 10 minutes;
Prepare the Sichuan peppercorns, star anise, and ginger, and wrap them in a cloth;
Heat 6 tablespoons of oil in a pot, sauté the green onions and ginger, then add the lamb and stir-fry until the lamb is light brown, add soy sauce and stir-fry until the sauce is boiling, add the cooked lentils and stir-fry until they are a vibrant green.2. After boiling, spread the noodles evenly and loosely on top of the lentils. Cover the pot and simmer over low heat for a few minutes. Check the doneness and consistency of the lentils and the amount of broth. When the broth is slightly reduced and the lentils are cooked, turn off the heat, add salt, MSG, and minced garlic, and mix well. Tips: 1. The combination of garlic, lentils, and meat is fully utilized in lentil stew.2. Elderly people say that "lentils need salt," meaning that even with the same amount of salt, the flavor is still not as strong when cooking lentils, so add salt at the end.3. Lentil stew requires more oil than general stir-frying. The broth should be just enough to coat the noodles, and the bottom of the pot should be dry.Jingyuan lamb, legend has it that it has a history of nearly a thousand years, and is one of the most popular dishes in Biling. The eating method has three ways: hot (steamed and served in a bowl with three-pronged oil), cold (served with salt), and stir-fried.
The characteristics are fresh meat, tender and not greasy, and fragrant.
History and Culture
The most famous Jingyuan lamb is made in Linxia, with a history of production of over 100 years. In the past, it was sold in stalls along the street, and people would eat it with their hands, which is the origin of the term "hand-grabbing."Now, hand-grabbing is no longer used, but the term is still used. Jingyuan lamb can also be served as a main course.
Jingyuan lamb is a delicacy of the Qinghai grasslands, and it is closely related to the nomadic life of people who live on water and grass.
Because when eating, one hand grabs the meat, and the other hand uses a knife to cut, peel, and eat the meat on the bone, which is called "hand-grabbing."Jingyuan lamb is a unique delicacy, and it is also a popular dish in the whole country. Jingyuan lamb and the eating habit of Qinghai pastoral people are closely related.Because when eating, one hand grabs the meat, and the other hand uses a knife to cut, peel, and eat the meat on the bone, which is called "hand-grabbing." InstructionsMain ingredients: 1000g lamb with bone.
Seasonings: 25g green onions, 25g green onions, 15g ginger, 10g minced garlic, 1g Sichuan peppercorns, 1g star anise, 1g cinnamon, 1g fennel, 1g nutmeg, 1g black pepper, 60g vinegar, 5g soy sauce, 1g MSG, 1g salt, 1g sesame oil, 50g chili oil.
Instructions: 1. Cut the lamb into pieces about 2 inches long and 5/8 of an inch wide. Wash the green onions and ginger.
Mix the green onions, ginger, garlic, Sichuan peppercorns, star anise, cinnamon, fennel, nutmeg, black pepper, vinegar, soy sauce, MSG, salt, sesame oil, chili oil. Heat 2 of water in a pot, add the lamb and bring to a boil. Skim off any foam. Then remove the lamb and rinse it.Add the lamb, Sichuan peppercorns, star anise, cinnamon, fennel, nutmeg, black pepper, vinegar, soy sauce, MSG, salt, and sesame oil to the pot and bring to a boil. Cover the pot and simmer over low heat until the meat is tender.
Remove the meat and serve it with the sauce.
Made with large cuts of meat. First, select high-quality, fresh meat, cook it in boiling water until tender, then remove and cut it into small pieces. Then, pour a certain amount of vinegar into another pot, then add the cooked meat, followed by various seasonings, and mix well. You can also add noodles and pickled cabbage, etc. After cooking for two or three minutes, you can eat it. The meat is tender and juicy, with a sour and spicy taste.
Sweet potatoes Congee
Introduction
Sweet potato congee is a famous Han ethnic snack in Baiyin, defined as "a porridge made from noodles."According to the main ingredients, it is divided into noodles,corn congee and sweet potato congee. In the north, noodles are made with buckwheat, which is more chewy and flavorful. In the northwest, there is a saying: whether the wife you marry is virtuous or not, you have to see if the congee she makes is light or heavy.
History and culture
Regarding the origin of congee, it is difficult to verify. According to legend, it was created by Zhuge Liang when he was stationed in West Qitun (West Qitun is the county of Qishan in Shaanxi today) during a long-term campaign. Because the central plains were not easily conquered, he didn't want to retreat. The soldiers were idle and had nothing to do, so they vigorously developed agriculture to ensure a sufficient supply of food. As people were used to eating local noodles, the army was reluctant to eat them, and this was to help the soldiers of the army adjust to homesickness. So, Zhuge Liang invented this dish. However, at that time, it was not called congee, but "water city".
Method
1. Add water to the pot, bring to a boil, then add millet if there is, you can first cook the millet in the pot Rice；2. Mix flour evenly in boiling water or millet porridge and pour into the pot, while using the left hand to grab corn flour and slowly sprinkle it into the pot with the right hand, while using a stick or spoon to stir in the pot, stir in one direction evenly, and make sure there are no lumps! After sprinkling corn flour, sprinkle wheat flour in the same way. As the saying goes: good congee, stir it many times, the more you stir, the tastier it will be!3. During the stirring process, use medium heat.4. Finally, the semi-finished product should be stirred to a consistency where a chopstick is about 15 cm away from the pot, and the congee should flow smoothly. You can decide whether to line it or use a large iron spoon to poke the congee in the middle to prevent it from spilling. You can also decide according to your own preferences.5. When the congee is evenly mixed and free of lumps, use low heat and stir occasionally, or turn the pot. Remember not to stick and smoke!
Hand-grabbed lamb
Introduction
Hand-grabbed lamb, with a history of nearly a thousand years, is one of the popular dishes in Baiyin, and it is named after being eaten with hands. There are three ways to eat it: hot (slice and steam in a cage, then dip in three-fold oil), cold (slice and directly dip in salt), and stir-fried (fry in a flat-bottomed pan and eat while frying). The characteristics are that the meat is fresh and delicious, not greasy or smelly, and has a full aroma.
History and culture
Gansu hand-grabbed lamb is most famous in Linxia, with a history of more than a hundred years. In the past, due to the fact that it was mainly sold in street stalls, people ate it with their hands, which is the origin of the term "hand-grabbed". Now, people don't eat it with their hands, but still use the term "hand-grabbed". Hand-grabbed lamb can also be served as a main course. Hand-grabbed lamb is a dish that the people in Qinghai pastoral areas prepare for guests, and it is also an indispensable staple food in daily life. The first time you eat hand-grabbed lamb, you will feel a sense of primitiveness, and after tasting it repeatedly, the more you eat, the more delicious it will be, which will leave a lasting impression. The way of "hand-grabbing" is a unique way of eating in the Qinghai Plateau, which is also well-known throughout the country. Hand-grabbed lamb and the nomadic life of the Tibetan people who live by water and grass are closely related. Because when eating, one hand grabs the meat, and the other hand uses a knife to cut, dig, and peel, and eats all the meat on the lamb bones, so it is called "hand-grabbed".
Method
Main ingredients: 1000g of lamb with bones. Seasonings: 25g of coriander, 25g of green onion, 15g of ginger, 10g of garlic, 1g of star anise, 1g of fennel, 1g of cinnamon, 1g of cardamom, 1g of black pepper, 60g of vinegar, 5g of Shao wine, 1g of MSG, 5g of salt, 1g of sesame oil,
，Black pepper 50g of chili oil Production steps: 1. Add two jin of water to the pot, bring to a boil, then add millet
if there is, you can first cook the millet in the potsoup2. Mix flour evenly in boiling water ormillet soupand pour into the pot, while using the left hand to grabcorn flourand slowly sprinkle it into the pot with the right hand, while using a stick or spoon to stir in the pot, stir in one direction evenly, and make sure there are no lumps! After sprinkling corn flour, sprinkle wheat flour in the same way. As the saying goes: good congee, stir it many times, the more you stir, the tastier it will be!3. During the stirring process, use medium heat.
