Dunhuang travel guide

When you arrive in Dunhuang, don't take part in any individual package tour, especially the website with "Dunhuang Tourism Service Center" on the Internet, which is expensive and of poor quality. Actually, it's not run by Dunhuang Tourism Bureau, it's affiliated. If something goes wrong, it's not easy to complain, because you can't sign a travel contract online or on the phone.

There are buses to various scenic spots in Dunhuang, the fare of Mingsha Mountain 1 yuan, and the bus to Yumenguan. It seems to be a round trip to 70 yuan, but it may be inconvenient. If you rent a car, consider taking a taxi. You can go to Yumen, Yangguan, Ya Dan and other places. At the end of the day, generally in 400 yuan, you can cut it to 350 at most. If four people share the rent, it will be less than 100 yuan.

If you stay, you can find it there and you can bargain. It's very cold now, so keep warm.

Excluding the transportation fee to Dunhuang, you can basically play in Dunhuang for two days. If you are a student, it should not exceed 700 yuan/person (eat 100+ live 100+ tickets 300+ transportation 200), and other shopping and play are just another matter.

The following are the peak season tickets: (half price for students)

Mingsha Mountain 120 yuan (local 5 yuan)

Yumenguan, Han Great Wall and Canghe City sell tickets to 40 yuan together.

Ya Dan landform 70 yuan

Yangguan 50 yuan (Shangshanjia 10 yuan)

Dunhuang Museum is free.

Snacks are as follows:

Dunhuang noodles with minced meat Dunhuang noodles with minced meat is a traditional handmade wheat flour product, which is made by mixing flour with water, rolling the dough thin with a flour stick, cutting it into long strips and cooking it with soup. Noodles are slender and symmetrical, especially like leek leaves. Besides, the soup tastes delicious. Eating a bowl will make people feel hungry and tired. The key to minced meat noodles is soup, and the production of soup is very particular. First, stir-fry noodles with minced meat (pork, mutton, radish, potatoes, etc.). ) put it in a pot, add water, and then add seasonings such as tofu, onion, garlic, coriander, shrimp slices and sesame seeds. Then pick the noodles into the soup to make a bowl of rare food. It is the best way for Dunhuang people to entertain guests with minced meat noodles.

Dunhuang yellow flour is also a kind of wheat flour products, as thin as a dragon beard and as long as a gold thread, which is elastic and tensile. After cooking, mix soup or add vegetables to eat, which is full of fragrance and has a unique flavor. The technique of making yellow noodles is extremely exquisite and the operation is very difficult. Master Lamian Noodles sometimes pulls noodles into long strips, sometimes twists them into twists, and pulls a mass of seven or eight kilograms of dough into a handful of noodles as thin as vermicelli. The yellow noodles cooked in the pot are bright yellow. Eat it while it's hot. Eating them will stimulate appetite, relieve fatigue, clear away heat and trouble, greatly increase appetite and satisfy appetite.

Slurry surface should be done first. Put celery, spikelets and lotus seeds into the noodle soup, add the paste starter, put it in a jar, and ferment in a warm place for three days to make a sour and delicious paste. Contains a variety of beneficial enzymes, can clear away heat and stimulate appetite, and is a good summer product. After the handmade noodles are cooked, put them in a bowl and soak them in cold water. Add the paste, pour in chopped green onion and sprinkle with coriander powder to form a paste. Eating it in summer can not only relieve fatigue and restore physical strength, but also have a certain effect on hypertension and gastrointestinal diseases.

The fermented skin of Dunhuang has a glittering and translucent Huang Liang, and some are as smooth as jade. With special condiments, it tastes hot and sour, flexible and refreshing, and convenient to eat. It is a very common folk snack and a local fast food. Fermented skin is a kind of wheat flour product. When making, first mix the first-class flour with water, and then stir and knead the dough in clear water, so that the starch in the fabric is fully separated from protein, leaving protein, commonly known as gluten. The batter dissolved in water is the raw material for processing stuffing. After the water boils, scoop the batter into a tin plate, spread it evenly, and then put it in boiling water for a few minutes. The flour juice becomes a cake and a stuffing. Then cut the pie-shaped stuffing into thin strips, put a few pieces of gluten, add a little mustard, garlic juice, pepper, sesame oil and so on.

Paoer oil cake Paoer oil cake is a kind of flavor food created by Dunhuang Hotel according to traditional folk methods. It is named for its bright yellow color, loose surface like yarn and numerous pearl bubbles. Paoer oil cake evolved from "seeing the wind" in Tang Dynasty, and was first popular in palaces and banquets. Because there are few chefs, it is hard to see them in the market. When making, scald the noodles with big oil and water. In the whole process of scalding noodles, kneading, stuffing and frying, the proportion of oil, water and noodles should be appropriate, and the oil temperature and heat should be appropriate. In this way, it can be fluffy and bubbly, forming the characteristics that the surface is crisp as flying floc and the inside is sweet as waxy sugar. Crispy and sweet, it is the first choice for Chinese and foreign tourists.

Mutton powder soup Mutton powder soup is a traditional snack in Dunhuang. Choose fat sheep raised locally in Dunhuang, slaughter, wash, cut into large pieces, and then put them in a pot filled with clear water. When it's almost cooked, clean up the blood foam, put a little salt, take it out when the meat is cooked, shave off the bones, then put the shaved bones back in the pot and cook them into soup with warm fire. When eating, first mix the bone soup with water and add a proper amount of ginger. Pepper, pepper, cinnamon, jade fruit, pepper, salt, radish slices. Boil garlic and other seasonings, then slice the cooked meat into pieces and put it into a bowl, scoop it into the boiled soup, and sprinkle with chopped coriander, leek, onion and pepper. Look at its red, yellow, green and white, fragrant, spicy and cool, fat but not greasy. Has nourishing, antipyretic, and cold dispelling effects.

I hope my answer can help you!