A Complete Guide to Tianjin Snacks_Tianjin Special Snack Food Introduction
is located in the south-southeast of Gansu, which has been an important stop on the Silk Road and a battleground for centuries. The city spans across the major river basins of the Yangtze River and the Yellow River, and is connected by the Eurasia Bridge. The ancient city of Tian Shui is known as "a historical city," and is a sacred place for Chinese people to seek their roots and worship ancestors.
Special delicacies There is a place called "North Road"Potatoes,Vinegar Powder, beat Noodle soup and "Dabiao Mountain Potatoes"Pancake and "Gan Gul Crispy Circles," "Hui Hui Buns," "Meat with Buns," "Sour and Spicy Stomach Soup," "Oil-fried Shrimp," "Fried Potatoes," noodles, chicken shreds Dumplings and "Gua Gua" etc.
Tian Shui mixed dishes
Introduction
Tian Shui mixed dishes are..., which belong to... Put Eggs and "Qing"and egg yolk Mix well and flatten into a thin pancake. Take fresh Five-flavor meat cut into small pieces and put into salt, flour,ginger and stir well, add to the two thin pancakes, flatten and steam in a steamer, cut into strips, then make "meat strips".Using "meat strips" as the main dish, with " " (crispy skin strips), " " (meatballs), and pour with chicken soup and sprinkle with green onions, celery, mushrooms,etc., pour into a soup bowl, with enough soup, with meat and vegetables, eat and drink at the same time, not greasy, and has a delicious flavor. Sprinkle with scallions and cilantro., cilantroWood ear mushrooms and others, place in a soup bowl, add enough broth, combine meat and vegetables, eat while drinking, not greasy, delicious flavor.
Tian Shui is known as "a small Jiangnan in the Loess Plateau". Mr. Fan Jianglang in his book "The Northwest Corner of China" wrote: "When Gansu people talk about Tian Shui, it is as if Jiang Zhejiang people are talking about Suzhou, which is a place that is beautiful, with abundant resources, and with people who are outstanding". In Tian Shui, " " (Gua Gua), " " (Tian Shui Spring Water), " " (Tian Shui Pig Fat), " " (Qin An Potato Starch Buns), " " (Qin An Stomach Soup) etc.are all popular local snacks. Besides the above, there are more popular Tian Shui mixed dishes.Put eggs and egg yolks, mix well and flatten into a thin pancake. Take fresh five-flavor meat cut into small pieces and put into salt, flour, ginger and stir well, add to the two thin pancakes, flatten and steam in a steamer, cut into strips, then make "meat strips". Using "meat strips" as the main dish, with " " (crispy skin strips), " " (meatballs), and pour with chicken soup, sprinkle with green onions, celery, mushrooms, etc., pour into a soup bowl, with enough soupClear SoupIntroduction
The preparation of "Clear Soup" is similar to other
noodles
noodles.The difference lies in the fact that after rolling out the noodles, do not cut them immediately, but let them dry and harden before cutting into rhombus shapes. The noodles should be rolled thin and uniform, and cut into small and uniform rhombus shapes, with a length of about 1 cm, which is like a sparrow's tongue. After cutting, arrange them in a bowl. Some people also call it " " (Sparrow Tongue) instead of " " (small chopped noodles). PreparationThe sauce of "Clear Soup" is very important. First, cook the half-cooked
lamb
meat, cut into small pieces, and put into boiling water, simmer over low heat, until the aroma comes out, then add cut, ground, and shredded seaweed,cabbage and egg dumplings and dried shrimp, etc., and cook into a fragrant sauce.When eating, pour the prepared "Clear Soup" over the noodles, add a sprig of green onion, and season with vinegar, salt, chili oil, MSG (monosodium glutamate)etc. The aroma permeates, making people's appetite greatly increased.When eating "Clear Soup", because the noodles are cut into very fine pieces, the accompanying ingredients are also cut into small pieces, so it is better to use a spoon rather than a fork.(Niao Pi)Introduction
" " (Niao Pi), don't think that "Niao Pi" is inconspicuous. It is soft, smooth, sour and spicy, and refreshing, which is a popular local delicacy in the Northwest region, such as Qinghai, Gansu, Ningxia, Shaanxi, and Inner Mongolia.
" " (Niao Pi) is made from
flourdough.There are two types, one is ordinary " " (Niao Pi), and the other is " " (High-Handle Niao Pi). Preparation" " (Niao Pi) is made from flour dough. The preparation is to make a hard dough with cold water, then rub it with water, and separate the protein and starch in the flour. After the starch separates, drain the water, add alkaline water, and make dough. Then, steam in a flat-bottomed pan until it is cooked, and then cut into thick and thin strips.
The protein is steamed separately and cut into thin slices, and can be served with the noodles.
Add oil, chili,salt, soy sauce, garlic, mustard, vinegar, sesameseed, etc., and add a small amount ofgreen vegetables to eat. It has the characteristics of being colorful, delicious, refreshing, and with a fragrant aroma.Gan Gul Crispy Circles Introduction "Gan Gul Crispy Circles" has a golden color, is crispy, soft, oily, and has a long shelf life. Garlic paste, mustard, fragrant vinegar,sesame, soy sauce, etc. Add a small amount of leafy greens and eat. It has characteristics of beautiful color, delicious taste, cool and refreshing, fragrant and refreshing.
Gansu Crispy Rings
Introduction
Gansu Crispy Rings have characteristics of golden color, fragrant, crispy and smooth, not greasy, and long-lasting storage. Legend has it that the crispy dough was created by a chef named Li from the Li family in the town of Jiazhuang, Mount Tai. Wang Mingju was a famous chef in the late Qing Dynasty, known for making southern-style snacks.Specifically, he was famous for making crispy dough. His snacks and crispy dough were carefully made, with a sweet and not greasy taste, which was very suitable for the local taste. As a result, his crispy dough became famous throughout the surrounding area.
Historical and cultural information.
Nowadays, there are many people in Gantu who make crispy dough. The "Wang Moonlight" bakery is especially famous, and their crispy dough is very authentic. Wang Moonlight, whose real name is Wang Mingju, is a nickname in Gantu that means "the moon rises over the top of the mountain."He was a well-known chef in Gantu in the late Qing Dynasty, specializing in making southern-style snacks and crispy dough. His snacks and crispy dough were carefully made, with intricate details. Legend has it that a magistrate heard about Wang Mingju's fame and invited many officials to a Mid-Autumn Festival banquet, and he also specifically invited Wang Mingju to his home to taste his crispy dough. After everyone tasted it, they all praised it highly, and they were very happy, calling Wang's crispy dough like the moon in Mid-Autumn Festival. From then on, the name "Wang Moonlight" spread throughout the entire Tian Shui area, and the bakery also began to use this name.
Instructions
Using refined white flour as the main ingredient, and using high-quality sesame oil with various spices, carefully made.
Making method: ferment the flour, add alkaline water to reduce acidity, and mix with sesame oil, along with eggs, chili powder,ginger powder, cinnamon, salt, etc., after carefully kneading and rolling, cut into pieces, then pull out into rings of uniform size and thickness, which resembles a miniature life ring, so it is also called "Curley". Then, apply a paste made of yellow powder and sesame oil to the dough circles, and bake on both sides in a charcoal-fired oven, which has the advantage of being easy to store and keep fresh for a long time, even in the summer, it can be stored for more than a month without becoming stale. When the crispy dough is baked, it smells fragrant and tempting.
Tian Shui Cold noodles
Introduction
There are many varieties of cold noodles in Tian Shui, each with its own unique flavor and meticulous craftsmanship, and they are also made with unique ingredients. Cold noodles made from buckwheat are soft and chewy, and cold noodles made from peas are crystal clear and translucent. There are also cold noodles made from beans, noodles, etc.
Making method
Among them, cold noodles made from buckwheat are more complex in craftsmanship and have better taste. Buckwheat noodles are first to grind buckwheat into buckwheat flour, after removing the skin, then use the buckwheat flour to make noodles by hand, and then filter through a fine silk cloth made of horse tail, and the extracted essence is added to the pot to simmer, and after simmering into a thin soup form, and then scooped into a bowl, after cooling, when it becomes soft and chewy, it can be eaten. When eating, it can be cut into long strips or shaped into noodles, and then put into a bowl, with oil, chili sauce, sesame paste, vinegar, soy sauce, mustard, garlic, salt, and pepper powder added. It has all the flavors of salty, sour, spicy, and fresh.Especially during the summer, a bowl of cold noodles can instantly cool the body and eliminate the heat. When eating staple foods, adding cold noodles can greatly increase the appetite and stimulate the digestive system. Tian Shui Chicken Fillet NoodlesIntroduction
Tian Shui chicken fillet noodles have four main characteristics: one is that the color is bright, two is that the aroma is rich, three is that the craftsmanship is fine, and four is that it is nutritious.
It is one of the local specialties.
Tian Shui chicken fillet noodles are also known as "a masterpiece of Chinese cuisine," and it is difficult to find them outside of Tian Shui. The chicken fillet noodles in Tian Shui have four flavors: sour, spicy, fragrant, and salty. The absence of bitterness makes the flavor even more delicious. This reflects the thoughts and aspirations of the people of Tian Shui. Making method1, chicken
fillet cut into strips, eggs beaten into a paste and cut into thin strips, similar to seaweed.
2, the aroma of chicken fillet noodles comes from the chicken soup, the aroma of chicken and green onion, the spicy aroma of chili and green onion, and the aroma of seaweed, and the taste of salt, vinegar, and mustard are all combined, which makes the chicken soup aroma even more delicious.Oil shrimpIntroduction
Characteristics: oil shrimp is one of the local specialties in Tian Shui, with a beautiful appearance and a fresh and delicious taste.
Making method
Main ingredients:
large
shrimp.Accessories: bacon, mushrooms, dry green onions, fragrant leaves, coriander, green onions,red pepper. Seasonings: salt,sugar, pepper powder Cooking method: 1, peel the large shrimp, remove the sand line, and marinate in salt for 3 minutes. 2, chop the bacon, dried green onions, mushrooms, and red peppers, and mix with salt, sugar, pepper powder, and fragrant leaves. Put the shrimp into the mixture and arrange them on a plate, then steam for 5 minutes. After steaming, pour hot oil and garnish with green onions and coriander. Qin Zhou Meat Bun Introduction Meat bun is a quick meal made with soft bread and soft meat.
The soft bread is made by fermenting fine flour and using a unique hand-made steaming method to create a soft and fluffy texture. The meat is made with a braised pork belly, which is the best.
Cut the meat into slices and insert it into the bread, and add a little braising sauce. It is soft and delicious, not greasy, and has a good taste, and is suitable for people of all ages.The braising sauce in meat buns uses a variety of ingredients, and the sauce is a secret recipe that has been passed down through generations.
Making method
Main ingredients: five-spice pork, 750g eggs, 6 flour, 500g yeast powder, accessories: green onions 20g, ginger 15g, five-spice powder 5g, cinnamon 2, cloves 1, cinnamon 3g, soy sauce 10ml, mirin 5ml, water 1000ml, peanutoil, 30ml sugar, 5g nutmeg, 1g
bell pepper
appropriate amount Steps: 1. Cut the pork belly into large pieces. 2. Put the pork belly into a bowl, add green onions and ginger, and marinate with soy sauce and five-spice powder for 30 minutes.3. Heat the pot, add fragrant leaves and cinnamon to saute. Then add the marinated pork belly.5. Stir-fry until the oil comes out. 6. Add the remaining seasonings, water, and stir-fry.
7. Bring to a boil over high heat.8. Reduce the heat to low and simmer for half an hour.9. Boil the eggs in a pot.4
10. Peel the eggs.11. Cut a few knife marks on the egg.12. Put the eggs back in the pot. Seven ingredients Burn Open. Cook with a small flame for half an hour. Boil 9 eggs in the pot. Remove the shells. Cut the eggs with a knife. Put them back in the pot. Continue simmering the meat over low heat for 1 hour, then turn off the heat. Cook the meat and eggs. Add yeast to the flour. Knead the dough. Cover with a damp cloth and let it rise in the sun. Remove and deflate, then knead thoroughly. Roll out the dough into a 10 cm diameter, 1 cm thick pancake. Poke small holes in the pancake with a bamboo skewer before cooking. Cook both sides until golden brown. The cooked pancake. Chop the cooked meat and green peppers finely, along with the appropriate amount of braised meat. Cut the pancake in half, connect the bottom halves, and fill with the meat mixture, then pour in some meat broth. A delicious meat-filled bun is ready. You can make an egg-filled bun using the same method.
Maca Steamed buns
Introduction
Maca steamed buns are one of the local specialties. Maca, also known as "fire maca," has both male and female flowers, and originates from China. It is the seed of cannabis, one of the earliest plants cultivated by humans. The stems and stalks of cannabis can be used to make fiber, and the seeds can be used to extract oil.
Method
Prepare the ingredients: water, flour, maca, edible salt.Potatoes Iodized salt, chopped green onions, and a packet of leavening agent.
Preparation: Take 50 grams of 20°C water and set aside.2. Take 2 kilograms of flour, put the leavening agent in, and mix with warm water. After mixing, place in a bowl, cover with plastic wrap, and place in a warm place.3. Take appropriate amount of potatoes, wash thoroughly with water. Add 1 kilogram of water to a cast iron pot, place the washed potatoes in the pot, cover with the lid, and cook slowly over the fire.4. Begin making maca. First, crush the maca and mix with an appropriate amount of water, filter out the residue, and then wash again, and steam for one hour before taking out.5. After the potatoes are cooked, peel and place in a bowl, mash with a spoon, pour 100 grams of edible oil into the pot until it is almost cooked, then pour in the mashed potatoes. Stir-fry, add salt, Sichuan peppercorns, and chopped green onions.Steamed bun filling Set aside for later use.6. After the dough is proofed, knead into a long rope, cut into small pieces, and roll into a 20 cm diameter circular dough. After rolling, start to shape the buns.7. Use your left hand to hold the bun dough, and use chopsticks to scoop the filling into the bun, then pinch one end and shape it evenly, creating a pattern, and finally press the dough into the center of the bun. This completes the bun.8. After shaping, put into a steamer and take out after about an hour. Daqiwan Maca Pancake IntroductionDaqiwan Maca Pancake is a famous Han Chinese snack in Gansu Province.
It is known for its crispy and delicious taste and unique maca flavor throughout the Northwest Five Provinces.
To make a truly delicious Daqiwan Maca Pancake, the combination of the main ingredients is very important.
The main ingredients are small, full-bodied maca and freshly harvested wheat flour. Only by combining these two main ingredients can you make a truly Daqiwan Maca Pancake. MethodGrind the maca into a paste, filter out the residue, and this is maca. Then, stir-fry the maca in a wok with chopped green onions, five-spice powder, and salt, and then knead and roll the leavened dough into a pancake, spread the prepared maca on top, fold it in half to form a semicircle, and create a patterned edge. Finally, fry in a pan until both sides are golden brown, cut into triangular shapes, and toss with oil, garlic, and chopped green onions, and then you can eat it. Only using these two main ingredients can you make authentic Daxiwan Ma-fu (corn) cakes.
Instructions
Grind the corn into a paste, filter out the residue, resulting in ma-fu, then sauté the ma-fu in a pan to release its aroma, add chopped green onions, five-spice powder, and salt, then mix in the fermented dough and roll it into a cake, spread the ma-fu on top, fold it into a semicircle, create a floral pattern on the edges, and pan-fry until both sides are golden brown, cut into triangular slices and mix with oil, garlic, and chili paste, and serve.
