L What's delicious in Lanzhou?

People in Lanzhou love to eat, especially hot and sour, especially Sichuan food and hot pot. There are all kinds of famous dishes and ethnic restaurants in this city. Jingyang Building, Yuebin Building, Emei Sichuan Restaurant and Anhui Cuisine Hall are the four most famous local shops. The roast pig and layered beef patties here are delicious and cheap. There are many snack streets in Lanzhou, such as Farmer Lane, Hezheng Road and Jianlan Road. Business hours generally last from morning to midnight, and some stalls are open day and night.

"Lanzhou people are unrestrained, they will drink white wine when eating, and they will drink too much and get half drunk. If foreign tourists have dinner with relatives and friends in Lanzhou, they can have a hearty drink, and there is no need to stick to details. Lanzhou Xiliang Daqu, Jinwei Liquor and Subei Koumiss are all well-known local varieties. The more you drink, the happier your master will be.

Hundred years chicken

Centennial chicken was originally called "Pinyuan Chicken" and also called "First Chicken". Later generations Wang Xiye came to Lanzhou in 1985, inherited his ancestral business and changed his name to "Centennial Chicken", which shows that this industry has flourished for a hundred years. Second, this chicken can make people live for a hundred years. Centennial chicken is mainly roast chicken, with golden appearance, crisp skin, tender meat and overflowing aroma. At present, the production of centenarians has reached dozens of varieties, of which hotpot chicken is the best. Lanzhou has opened five "Hundred Years Chicken" hot pot chain stores, which are located in Donggang West Road, Hezheng West Road and Xigu District. Diners are like a cloud every day, and it is generally necessary to book seats two or three hours in advance to get seats.

Yu Jin fa Cai

Goldfish Nostoc flagelliforme is a high-grade famous dish cooked by Gansu famous Nostoc flagelliforme, named after it looks like a goldfish. It is best made by Dunhuang Building, Qingyang Road, Lanzhou City. Soak Nostoc flagelliforme until soft, and knead into 12 dough; Chop fat pork boneless chicken breast into fine mud, add salt, egg white, monosodium glutamate, sesame oil, starch and seasoning to make chicken paste, then wrap Nostoc flagelliforme with chicken paste, knead it into goldfish shape, use dried laver as fish tail, change ham as fish feed and cherry as fish eye, and steam it in a cage. If you add high-grade clear soup, the "goldfish" floats in the soup, which is lifelike, the fresh soup is clear and the fish shape is realistic; It tastes crisp outside and tender inside, delicious and refreshing, and can be used as a unique seasoning of wine.

Tangwang finger food mutton

In Linxia Hui Autonomous Prefecture, Gansu Province, Tang Wangchuan's traditional diet "hand-grabbed mutton" is a unique national diet introduced to China by "Shu Da" people in Central Asia and West Asia. Jieyang, which is good in quality, tasteless and suitable for both fat and thin, is slaughtered and cooked on the same day. The seasoning is excellent, the collocation is suitable, the heat is suitable, the taste is mellow and delicious, and it is fat but not greasy. You can taste this delicious food in the restaurant located in Xiaoxihu, Qilihe District.

The story of bang Xun zi

Zhujiagou Bangzi smoked chicken originated from Goubangzi Town, Beizhen County, Liaoning Province. It is made of live chickens of that year, with a variety of traditional Chinese medicines and seasonings. It has a unique flavor and is one of the traditional "four famous chickens" in China. Zhu Ming Xue, an authentic descendant of Zhu Mingxue, came to Lanzhou in 1987. On the basis of inheriting the traditional skills, he extensively studied the preparation and processing methods of famous chickens in China, and consulted the local old Chinese medicine practitioners for pharmacological knowledge, and carefully developed a new generation of products, which were more distinctive, bright in color, rich in yellow crisp, oily but not greasy, pure in taste, nourishing the middle and invigorating the qi, and had an endless aftertaste. Lanzhou head office has branches in Xigu, the east entrance of the railway bureau market and the square.

hand-pulled?noodles?with?beef

Beef Lamian Noodles, commonly known as Lanzhou broth beef noodles, is the most distinctive popular economic snack in Lanzhou. Every street in Lanzhou, big or small, has at least one or two beef noodle restaurants, and beef noodles have become an indispensable part of Lanzhou people's lives. The clear soup beef noodles in Lanzhou are all pulled by hand, and it only takes a minute or two to make a bowl. It has five characteristics: "one clear, two white, three red, four green and Huang Wu". However, Lamian Noodles is also famous for Jinding Beef Noodle Restaurant on Pingliang Road, Mazilu Beef Noodle Restaurant on Wudu Road and ethnic restaurants on Zhangye Road.

Minced meat noodles

Minced meat noodles are another famous traditional pasta in Lanzhou. It is said that it evolved from the "longevity noodles" in the Tang Dynasty, and it has become a good product for old people's birthdays, children's birthdays and other festivals, meaning "long life". Saozi noodles are exquisite in workmanship: first, they are made of pork, yellow flowers, fungus, eggs, tofu, garlic sprouts and various seasonings; Mix the dough with alkaline water, knead it repeatedly, then roll it into a uniform dough, cut it with a kitchen knife and cook it in a pot. When eating, fish noodles first, then scoop noodles. For example, the soup is rich in nutrients, fresh and fragrant, sour and spicy, slender and tough and refreshing, and it is a kind of delicious food suitable for all ages.

Pork dirty noodles

Pig dirty noodles are flavored pasta cooked with pig large intestine, which was created by Lanzhou people in Qing Dynasty. Xuanjiaxiang in the Republic of China had the best taste. Because of its exquisite production, soft fragrance and unique flavor, it is very popular. When making pig dirty noodles, fresh pig intestines are selected, washed repeatedly with salt, alkali and vinegar, and then rinsed with clear water until the odor is removed. When eating, the sausage is cooked with the cooked gray soup and cut into small pieces. Take out the noodles and put them in a bowl, pour the soup, add the fat sausage, add the radish slices, and add garlic paste, Chili oil, salt, green onions, mature vinegar and so on. The taste is smooth and the flavor is unique.