Jiayuguan Snack Full Collection_Jiayuguan Special Local Delicacies Food Introduction
Jiayuguan City is a prefecture-level city under Gansu Province, located in the northwest of Gansu Province. It was the western starting point of the Ming Great Wall and is known as "the first heroic pass under heaven" and "the key to the border."Jiayuguan City is one of the four prefecture-level cities in China without district administrations.
The cuisine in Jiayuguan can be described as a blend of many flavors. Here, you can taste Sichuan-style:Hot pot ( ) Noodles Steamed meat Mapo tofu Sugar-cured fish balls；Jiangnan-style sugar and glutinous rice balls Fish soup and round dumplings; Shanxi's:Rice noodles with mutton ( ) And mutton-filled pancakes. Xinjiang's grilled lamb skewers and lamb noodle soup;Jiangsu-style: Scallion oil pancakes;Northeastern sticky firecakes, red bean；, dates and sweet glutinous rice cakes;Lanzhou clear beef noodles and potstickers ( ) Lanan's lamb noodle soup with tofu skin and Qingzheng yuanxiao. These delicacies are mainly concentrated in the Revitalization Street, Mirror Iron Market Street, and Tang Dynasty Food Street.Introduction to Lanzhou Beef Noodle Soup Lanzhou beef noodle soup is also known as clear beef broth noodles. It is a famous local specialty snack of Lanzhou. Legend has it that the origin can be traced back to the Tang Dynasty, and it is unique with its "clear soup, tender meat, fine noodles." The signature dish features "one clear (soup), two whites (radish white), three reds (pepper oil red), four greens (scallion and garlic green), five yellows (yellow shiny noodles)," which has gained the praise of domestic and international customers.It was recognized as one of China's top Chinese fast foods by the China Cuisine Association, earning the title "China's First Noodle." History and Culture The origin of Lanzhou beef noodle soup is still a matter of debate. Legend has it that in the 1940s, a mustached official frequented Ma Baosi's hot pot restaurant at Jiaoyu Road.One day, he asked about the name and was advised to change the name from "hot pot noodles" to "clear beef broth noodles." This suggestion was attributed to Mr. Yu Youren. From then on, Lanzhou beef noodle soup gained national recognition due to his promotion.Preparation For the soup: First, wash and soak the beef and bones in water for four hours (save the blood for other uses). Cut the meat and boil it with the bones, chicken feet, and fat chicken. Skim off the foam when about to boil, add seasonings like ginger skin and salt, and simmer over low heat for four hours until cooked. Remove and let cool before slicing into pieces. Slice the beef liver and cook in another pot after skimming the foam and clarifying the broth.Cut radish slices and prepare scallions and garlic chives. Skim the soup, add the blood water to clarify it, then add seasonings according to local taste, including some clear beef liver soup with a little oil, noodles, and pour over the cooked noodles in a bowl after adding salt, monosodium glutamate (MSG), shredded radish slices, and garnish with scallions. Add sliced meat and vegetables as desired.The dish is characterized by its clear broth, tender noodles, rich flavor, and nutritional value.Snow Mountain Camel Hoof；Introduction: Camel hooves are a renowned traditional delicacy in the Han Chinese cuisine, belonging to Gansu cuisine."Snow Mountain Camel Hooves" uses the scenery of Mount Qilian covered with snow all year round, vast (desert), and groups of camels as inspiration for its culinary artistry.
Preparation: Use a variety of ingredients such as camel hooves, chicken legs, pig's feet, ham, eggs, and winter mushrooms to prepare this dish.Arrange the cooked, boneless camel hooves on a plate with high (glutinous rice flour) snow peaks, creating a visually appealing dish.
Silk Road Camel Hoof
Introduction: "Silk Road Camel Hoof" is a well-known traditional delicacy in Han Chinese cuisine, belonging to Gansu cuisine.Camels were the primary means of transportation on the ancient Silk Road, able to traverse deserts due to their tough hooves. The nutritional value of camel hooves is high as they are mostly made up of tendons. However, they are rarely hunted and thus hard to find, making them as precious as bear paws.Preparation: Use a single camel hoof, along with winter mushrooms, bamboo shoots, ham, eggs, and other seasonings and techniques for preparation.Snacks Mountain Camel is a well-known traditional delicacy in the Han ethnic group, belonging to Gansu cuisine. It is said to have originated in the Tang Dynasty, characterized by its unique taste of "clear broth, tender meat, and fine noodles." Known for its "One Clear, Two Whites, Three Reds, Four Greens, Five Yellows," including One (Clear Broth), Two (White Turnip), Three (Red Pepper Oil), Four (Coriander and Green Garlic), and Five (Yellow Noodles), it has gained acclaim both domestically and internationally.It was also named one of the three major Chinese fast-food dishes by the China Cuisine Association, earning the "Top Noodle in China." Historical Culture The origin of the name for Lanzhou Beef Noodle Soup is a mystery with various unverified stories. Legend has it that in the 1940s, at Ma Baosi's Hot Pot Noodle Shop on Jiaquan Road in Lanzhou, a bearded official often visited here.One day while eating, he asked about the shop name. The owner replied truthfully. He suggested changing the name to "Clear Soup Beef Noodles" because "hot pot noodles" didn't sound good; with its clear broth and tender meat, it was beautiful both to look at and taste.This bearded official was none other than Mr. Yu Zhaoyuan. After returning to Chongqing, he promoted the dish, making Lanzhou Beef Noodle Soup well-known across the country.From this perspective, Mr. Yu Zhaoyuan is considered the earliest promoter of Lanzhou Beef Noodle Soup. PreparationFor the broth: Clean the beef and cow bones with water, soak for four hours (discard the blood water for another use), cut the beef and add the cow bones, fatty chicken legs to a warm pot. Skim off the foam when it nearly boils, add spices such as ginger skin, salt, and simmer on low heat for 4 hours until cooked.
Remove from heat, cool slightly before cutting into small pieces. Boil the sliced turnips separately and prepare minced coriander and green garlic.
Skim off the foam from the broth, add the blood water to the pot of beef broth and skim again to clarify. Add spice powder according to local taste preferences (southern vs northern). Add a little clear beef liver soup, simmer until clear, then add salt, monosodium glutamate, boiled turnips, skimmed oil, and scallion oil. Pour the noodles into the bowl after they are cooked. Top with clear beef broth, boiled turnips, and an appropriate amount of skimmed oil. Add more according to personal taste with tender pieces of beef, minced coriander, and green garlic. It has a clear, fresh, and rich broth, tender and flavorful noodles, and is nutritious and affordable. Snow Mountain Camel HoofIntroductionSnow Mountain Camel Hoof is a well-known traditional Chinese delicacy from the Gansu region."Snow Mountain Camel Hoof" features snow-capped mountains in Qiandao Mountains, vast deserts, and the iconic camel herds of the Hexi Corridor.
Preparation
Made with various ingredients including camel hooves, chicken legs, pig's trotters, ham, eggs, mushrooms, bamboo shoots, etc., it is a masterpiece of culinary artistry.Place high-quality flour on a plate and arrange sliced cooked camel hooves between the snow peaks. This dish is visually appealing with its color, aroma, taste, and appearance. Silk Road Camel Hoof Introduction Silk Road Camel Hoof, also known as Snow Mountain Camel Hoof, is a fully flavorful Han Chinese delicacy from Gansu province.On the ancient Silk Road, camels were the main mode of transportation, capable of long journeys in harsh desert conditions thanks to their strong hooves. Due to its high nutritional value and rarity, camel hooves are as precious as bear paws.Preparation Main ingredients: one camel hoof. Supporting ingredients: 30 grams of winter mushrooms, 50 grams of bamboo shoots, 100 grams of ham, six egg whites, 15 grams of dry starch, 5 grams of wet starch, oil, and 12 celery sprigs, 50 grams of cabbage flakes. Seasonings: 15 grams of scallion pieces, 10 grams of fresh ginger, 5 grams of Sichuan pepper, 4 grams of black pepper, 10 grams of salt, 20 grams of cooking wine, 10 grams of sugar, 2.5 grams of monosodium glutamate, appropriate amount of chicken stock, and a little soy sauce.
Preparation: Remove hair and bottom skin from the camel hoof, boil in a pot with some scallions, ginger, pepper, and sugar for four hours. Remove bones, wash, then cook again in a new pot with chicken stock, add scallions, ginger, pepper, winter mushrooms, ham, bamboo shoots, simmer until tender.Cool, cut into uniform pieces. Place washed mushroom at the bottom of a bowl, arrange the hooves and pour clear broth seasoned with salt, sugar, cooking wine, and black pepper. Steam until cooked and set aside. Mix egg whites to make a high-quality flour mixture, add starch and salt, mix well. Arrange in a mound on one side of a large plate, steam for about 5 minutes. Blanch celery sprigs then arrange around the mounds.Pour the original sauce over the hooves in the bowl, top with cooked cabbage flakes on the other side to form the mountain image. FlatbreadIntroductionFlatbread is a humble yet beloved delicacy in Northwest China, especially popular in provinces like Qinghai, Gansu, Ningxia, Shaanxi, and Inner Mongolia's Hetao region.
Made by fermenting flour into batter and steaming it to form soft, smooth, sour, spicy, and refreshing sheets, flatbread is a staple in local cuisine.
There are two types: regular and high-dish flatbread.
"Snow Mountain Camel " features the perpetual snow-capped Qilian Mountains, the vast and endless deserts and of the desert oasis, and the herd of camels. It is carefully conceived and recreated with high culinary skills, reflecting the majestic scenery unique to the Hexi Corridor. Ingredients: camel feet, chicken legs, pig's feet, ham, eggs, winter mushrooms, etc.
The dish is prepared by putting a layer of korean jelly on the plate as snow peaks, then slicing the boiled and deboned camel feet and placing them in between the "snow", making it visually appealing with its color, aroma, taste, and shape.
Silk Road Camel Introduction: Silk Road Camel is another name for Snow Mountain Camel, a fully flavored traditional Han dish belonging to Gansu cuisine. In ancient times on the Silk Road, camels were the main mode of transportation. They could travel long distances in deserts and because of their strong camel feet.Since all of the camel foot is tendon, it has high nutritional value. However, due to the long lifespan of a camel, they are rarely slaughtered, making camel feet hard to find, just like bear paws in terms of rarity.Ingredients: 1 camel foot. Accompaniments: 30 grams of winter mushrooms, 50 grams of bamboo shoots, 100 grams of ham, 6 egg whites, 15 grams of cornstarch, 5 grams of wheat starch, oil, 12 cabbages, and 50 grams of bread crumbs.Seasonings: 15 grams of scallions, 10 grams of ginger, 5 grams of Sichuan pepper, 4 grams of white pepper, 10 grams of salt, 20 grams of cooking wine, 10 grams of sugar, 2.5 grams of monosodium glutamate, and an appropriate amount of chicken broth. A little soy sauce.Preparation: 1) Clean the camel foot, remove hair and bottom skin, cook in a water pot with some scallions, ginger, Sichuan pepper, and sugar for four hours, then de-bone, wash, and re-cook in chicken broth until tender. Slice into uniform pieces and arrange in a bowl with cleaned mushrooms as the base. Add salted soup of chicken broth, sugar, cooking wine, and white pepper, steam until cooked and soft. 2) Beat egg whites to make korean jelly, mix with cornstarch and salt, stack on one side of a large plate as snow peaks and steam for about five minutes. Blanch the cabbage and prepare it for serving. 3) Pour out the soup from the bowl, turn over onto a serving dish, surround with cabbage, and pour the original sauce with soy sauce and MSG. On the other side, place bread crumbs shaped like snow peaks as a counterpart to the mountain scene. Laminated Noodles
Introduction: Don't underestimate lamb flatbread; it is soft, slippery, sour, spicy, fresh, and appetizing. It is a specialty in Northwest China, particularly popular in places like Qinghai, Gansu, Ningxia, Shaanxi, and the Hetao region of Inner Mongolia.
Laminated Noodles are made from fermented dough steamed into flatbread.
There are two types: ordinary lamb flatbread and high-dish lamb flatbread. On the ancient Silk Road, camels were the main mode of transportation. They could travel long distances in the mainly relying on their four strong hooves. Due to the fact that all their hooves are made of sinew, camel hooves have a high nutritional value. However, because camels live a long life and are rarely slaughtered, it is difficult to find them. They are as as bear paws.Bear paws in terms of value.
Preparation:
Main ingredients: 1 camel hoof. Auxiliary ingredients: 30 grams of winter mushroom,50 grams of bamboo shoot, 100 grams of ham, 6 egg whites, 15 grams of dry starch, 5 grams of wet starch, oil 12 stalks of Chinese cabbage heart, 50 grams of fried bread.Seasonings: 15 grams of scallion, 10 grams of fresh ginger, 5 grams of Sichuan pepper,4 grams of white pepper, 10 grams of table salt, 20 grams of cooking wine,10 grams of sugar, 2.5 grams of monosodium glutamate (MSG), an appropriate amount of clear chicken broth,a little soy sauce. Method: 1 After removing the hair and bottom skin from the camel hoof, it should be placed in a water pot covered with wire mesh and brought to a boil. Add some scallions, ginger, Sichuan pepper, and sugar, then cook for four hours. Remove the bones, wash, and transfer to another pot filled with chicken broth, adding the camel hoof along with scallion, ginger, Sichuan pepper, winter mushrooms, ham, and bamboo shoots. Simmer until fully cooked through. Once cooled, cut into even-sized pieces. Place a cleaned winter mushroom at the bottom of a bowl and arrange the camels' hooves in it. Pour in clear broth seasoned with salt, sugar, cooking wine, and white pepper. Steam until cooked thoroughly. Keep warm for later use.Sugar 10 grams, monosodium glutamate 2.5 grams, clear chicken broth as needed,soy sauce a little.
Introducing Rou Pa: Don't undervalue rou pa; it is soft and slippery, sour and spicy, refreshing and appetizing. It is a in Northwest China, particularly popular in places like Qinghai, Gansu, Ningxia, Shaanxi, and Hetao in Inner Mongolia. Rou pa is made by steaming dough batter made from flour.
There are two types: regular rou pa and high-pole rou pa.
Introduction
Rice noodles, don't underestimate rice noodles; they are soft and slippery, sour and spicy, refreshing, and appetizing, beloved in Northwest China regions such as Qinghai, Gansu, Ningxia, Shaanxi, and Inner Mongolia Hetao area.Rice noodles are made fromflour fermented liquid. There are two types: ordinary rice noodles and Gaodan rice noodles. There are two types: one is the regular stuffed noodle sheet, and the other is the Gāodān stuffed noodle sheet.
How to Make Fermented Skin:
Fermented skin is made from flour, where the flour is mixed with cold water to form a hard dough and then kneaded in clear water to separate the protein and starch.The starch settles after which the clear water is drained off. Alkali is added to the mixture, which is then stirred into a batter. This batter is poured onto flat dishes and steamed until it becomes a sheet. Once cooled, it can be cut into long strips of varying thicknesses. The protein is separately steamed and cut into thin slices for serving with bowls. These are accompanied by oil-soaked chili peppers, refined salt, soy sauce, garlic paste, mustard, vinegar, sesame paste, and fresh vegetables. It has the characteristics of vibrant color, delicious taste, coolness, and refreshing flavor. Stir-fried Fish Eggs:Introduction Stir-fried fish eggs are called so due to their resemblance to small fish when fully prepared. They are a unique Han ethnic food snack in Zhangye, Gansu Province.The dough is made by mixing flour with salt water and then rolled into sheets 0.5 cm thick, cut into square noodles, and shaped into 1-inch long fish-like pieces using the fingers for the head and tail. This method requires skill to master.1. Mix and roll out dough: The dough should have an appropriate level of softness; it must not be too soft or hard.Roll out the sheet until about 5mm thick, but do not make it too thin. 2. Cut into strips:Slice the rolled-out sheet into strips about 5mm wide and roll them into cylindrical shapes.
3. Further processing:
This step is complex; break the cylindrical noodles at intervals using your fingers, which requires practice.
Beginners can first cut the noodles into short pieces of about 3cm with a knife before shaping them by hand into fish-like forms.4. Shape and cook in pot:Serve either dry or cooked in stir-fried dishes. Two recommended dishes are World Famous Dishes with Bell Peppers and Meat Stir-Fry. Chen Chun Spicy Noodle Soup:IntroductionThe soup is made from a unique chicken broth recipe, using various spices carefully selected and prepared according to traditional methods. It was recognized as a local specialty and "Chinese Time-Honored Brand" in major events during the 1990s.
History and Culture
Chen Chun Spicy Noodle Soup is a popular Sichuan-style snack created by Cheng Dejin, who moved to Lanzhou in 1989, based on traditional recipes adapted to local tastes.1. Soak the vermicelli in water for about 10 minutes until it softens.2. Prepare a bowl with sesame seeds, ginger paste, garlic paste, coriander, Sichuan pepper powder, monosodium glutamate (MSG), black pepper, salt, soy sauce, vinegar, and chili oil. Boil water in a pot.3. Boil the vermicelli for about half a minute, then drain and place it into the seasoned bowl.4. Add stir-fried vegetables such as fried peanuts, toasted sesame seeds, scallions, cucumber, and radish strips to complete the dish. Jiu Yu Pass Stewed Lamb and Beef:IntroductionThis dish has a history of over 1000 years, using fresh lamb and beef with flour and spices such as fennel seeds, ground into a powder for marination before steaming. It is served with raw garlic, or can be eaten between layers of baked lotus leaf wraps. It is followed by drinking a cup of brick tea, which aids digestion and leaves an aftertaste that lingers in the mouth. PreparationRaw lamb shoulder 100g, green onions 2 sticks, coriander 10g, lotus leaf 3 sheets, Sichuan pepper powder a little bit, brown sugar 1 teaspoon, Shaoxing wine 1 tablespoon, salt 1 teaspoon, meat gravy powder 3 tablespoons. Soak the lamb in water for 2 hours, clean and cut into long rectangular pieces of 5cm x 3cm. Finely chop the green onions and coriander. Mix the lamb with the chopped vegetables and seasonings, adding meat gravy powder gradually until well mixed.Cut lotus leaves in half, place the seasoned lamb on top, roll into spring roll shapes, steam for 2 hours before placing back onto whole leaf. Grilled Lamb Leg:
Introduction
Grilled lamb leg is a popular dish in Gansu and evolved from roasted whole lambs.
Over time, various ingredients and seasonings were added, making it visually appealing with its rich flavor, juicy meat that is crispy on the outside but tender inside. It's renowned for its aroma before even seeing the dish, as people say "You can smell the fragrance without seeing the food."
Preparation
Lamb shank 1 piece.
Ingredients: Celery 200g, tomato sauce 1000ml, tomatoes 250g, salt 30g, Sichuan pepper powder, five-spice powder, star anise 10 pieces, cardamom pods 2 pieces, ginger 20g, onions 500g, lamb broth 500ml.
Step-by-step: Rinse the leg and pierce it with a skewer for even seasoning; marinate in salted brine overnight.Place the ingredients (spices, onion, tomato, celery) into the pot with the marinade and place the lamb inside, then add onions, tomatoes, and celery on top. Preheat the oven to 180-200°C, cook for about 3-4 hours, turning once an hour until all the broth is evaporated. Serve garnished with coriander.Drumstick Noodles: Introduction This dish combines handmade noodles and stir-fried vegetables, making it unique among traditional Chinese dishes. The preparation method closely resembles that of hand-pulled noodles but differs in the final mixing process to create a distinct flavor. Serve with fresh radish strips for a refreshing touch. PreparationVermicelli 1 piece, green onions 2 sticks, coriander 10g, lotus leaf 3 sheets.Soak the vermicelli in water for about 10 minutes until soft. Prepare a bowl with sesame seeds, ginger paste, garlic paste, coriander, Sichuan pepper powder, MSG, black pepper, salt, soy sauce, vinegar, and chili oil.Boil some water in a pot. Add the vermicelli to the boiling water for about half a minute, then drain and place into the seasoned bowl.Mix in stir-fried vegetables such as fried peanuts, toasted sesame seeds, scallions, cucumber, radish strips, and coriander, creating a delicious dish that combines Sichuan flavors with local ingredients. Silk, Loofah Silk, the traditional Sichuan spicy flour soup is now finished.
Jiayuguan Steamed Beef and Mutton with Tapioca Powder
Introduction
The steamed beef and mutton dish has a history of over 1000 years, using fresh fatty beef, lamb, and tapioca flour as ingredients, along with spices like Sichuan pepper,fennel, and thirteen other western herbs ground into powder for marination before being steamed with strong and gentle fire. It is served with raw garlic. Alternatively, it can be eaten with fermented wheat pancakes wrapped in lotus leaves, followed by a cup of boiled brick tea to aid digestion and freshen the mouth, leaving an endless aftertaste.Preparation Ingredients:
Lamb shank 100 grams, green onions 2 stalks, coriander 10 grams, Sichuan pepper powder a little, red sugar 1 teaspoon, Shaoxing wine 1 tablespoon, salt 1 teaspoon,
meat stuffing flour 3 tablespoons Preparation process: Soak the lamb in water for 2 hours, clean it, and cut it into long rectangles measuring 5 cm by 3 cm; wash and chop the green onions and coriander.Mix the lamb with the onions, herbs, and seasonings, adding the meat stuffing flour gradually until fully mixed. Soak half a lotus leaf in water for half an hour. Place the mixed lamb on top of the cut lotus leaf, roll it into a spring roll shape, steam it for 2 hours, then place it in an entire lotus leaf to serve.
Roast Lamb LegIntroductionRoasted lamb leg is also popular in Gansu Province. It evolved from the whole roasted lamb dish over time by adding various ingredients and seasonings during roasting, resulting in a dish that is visually appealing, fragrant, crispy on the outside and tender on the inside, dry but not greasy. It has been praised as "Aroma before sight".Preparation Ingredients: Lamb hind leg 1 piece.
Ingredients:
Chinese celery 200 grams,
tomato sauce 1000 grams, tomatoes 250 grams, salt 30 grams, Sichuan pepper water 1000 grams, cinnamon 5 grams, star anise10 pieces, cardamom 2 pieces, ginger 20 grams, onion 500 grams, lamb broth500 grams.
Preparation steps: Rinse the lamb and make small holes evenly with a skewer; marinate in salt and Sichuan pepper water for 4 to 6 hours;
Place spices, tomato sauce, and lamb broth in a baking pan along with onions, tomatoes, and celery, Preheat the oven to 180-200°C, place the pan in the oven and turn it every hour for about 3-4 hours until the liquid is evaporated and the meat is cooked thoroughly.Boiled Noodles Introduction After noodle soup is served without broth, cut it into short pieces and stir-fry with mixed ingredients of noodles, meat mince, chili, and a small amount of vegetables in a pot. The preparation before cooking the mixed dish is similar to regular noodles, but the stir-frying method is close to that of stir-fried noodles slices, yet the taste differs from both.First long then short, first boil then stir-fry, mixing ingredients and noodles together. The boiled noodle soup with (vermicelli), meat mince, chili, and vegetables, mixed in a pot, is like a dish that combines the fragrance of Shaanxi-Gansu-Ningxia-Hui beef noodle soup and the smooth texture of Uighur hand-pulled noodles.This creation by veteran Hui people in Xinjiang, known as spicy and refreshing, aiding digestion and appetite, has been called "canon ball noodles" for its unity among Han, Hui, and Uighur people. Preparation
Ingredients: 1 piece of lamb hind leg. Ingredients:Chinese celery 200 grams,tomato sauce 1000 grams, tomatoes 250 grams, salt 30 grams, Sichuan pepper water 1000 grams, cinnamon 5 grams, star anise
10 pieces, cardamom 2 pieces, ginger 20 grams, onion 500 grams,
lamb broth
500 grams.Preparation steps: Rinse the lamb and make small holes evenly with a skewer; marinate in salt and Sichuan pepper water for 4 to 6 hours; Place spices, tomato sauce, and lamb broth in a baking pan along with onions, tomatoes, and celery, Preheat the oven to 180-200°C, place the pan in the oven and turn it every hour for about 3-4 hours until the liquid is evaporated and the meat is cooked thoroughly.Then remove from heat, serve with coriander sprigs on top. Authentic serving includes crispy and juicy pickled white radish strips as a side dish. First long then short, first stew then fry, mix noodles and vegetables.
Firecracker Confucius soup and meal, combining the aroma of Shandong beef from the Hui, Uighur, and other ethnic groups in Shaanxi, Gansu, Ningxia, Xinjiang, Qinghai, and Inner Mongolia regions.Beef noodle soup The taste is both fragrant and harmonizes with the smoothness and quality of Uighur hand-pulled noodles, thus leading to the invention by older generations of Hui people in Xinjiang of a sour and refreshing noodle dish that aids digestion and stimulates appetite, fostering unity among Han, Hui, and Uighur people. We call it the "firecracker noodles" for ethnic harmony.
Method
1. Let the dough rest like when making hand-pulled noodles.2. Slice the meat and cook in a cool pot, bring to a boil and remove scum (or add the meat slices after boiling starts, resulting in richer meat flavor but milder soup). Meanwhile,cut the potatoes into small pieces, slice the tomatoes,chop the green peppers and other seasonal vegetables.Some vegetables like tomatoes can be boiled directly in the soup pot for a fresher taste. 4. Once the pot is boiling, stretch the dough to make thin strands. Hold the noodles with your left hand and quickly cut them into short pieces, shooting them towards the center of the pot.5. Add the cooked vegetables and seasonings such as monosodium glutamate, black pepper powder, vinegar, scallion threads, garlic, etc., turn off the heat, sprinkle with coriander leaves, and serve.6. The traditional way to eat is to add crisp and juicy freshradish stripson a separate plate.daikon radish cut into strips and serve on the side.
