What is the specialty of Pingliang?

1. Jingchuan pots and pans steamed buns. Jingchuan steamed buns are soft, waxy and delicious, with long mellow flavor, soft and crisp in heat, and have the characteristics of no mildew, rancidity and no taste change after long-term storage. 2. Jingning "Guo Wei". Also known as Jingning School, it is a traditional food in Jingning. Jingning school is characterized by white flour, smooth appearance, uniform thickness, bright color, crisp and refreshing, sweet and delicious, rich cake fragrance, not easy to break and easy to carry. There are two varieties: oily and sugary. 3. Jingning roast chicken. Jingning braised chicken, also known as Jingning braised chicken, is a traditional famous food in Jingning. It is famous in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, delicious taste, bright color, brown-red halogen color, strong meat flavor and refreshing taste. It is a flavor food that travelers scramble to buy on Xilan Highway. 4. Mutton bread in soup. It has a commercial history of 60 years and is a unique Islamic food. Pingliang mutton is selected from the desert, also known as station sheep. The meat is tender and delicious, and it is "one-on-one", that is, mutton and steamed buns are sent separately. Clear soup is clear but not greasy, fresh but not spicy, supplemented by sesame oil, spicy oil, coriander and sugar garlic. Mutton is hot and contains high protein, which is suitable for all ages. If you eat it regularly, you can keep fit. It is really a good tonic in winter. 5. Pingliang shortbread. Popular food with local flavor, also known as crispy steamed stuffed bun, is very famous in Shaanxi, Gansu and Ningxia provinces. Pingliang shortbread is divided into three categories: black shortbread of Han nationality and shortbread of Hui nationality. There are two kinds of dark shortbread: salty shortbread with five flavors and sweet shortbread with sugar filling. The surface of shortbread is bright and crisp, soft to eat, and also sweet and salty. There are more than ten patterns of shortbread, such as ox tongue, hemp sole, "one eyebrow" and square. 6. Pingliang stuffed skin. The main production process is as follows: firstly, put the mixed dough into a clear water basin, and knead it until it is separated into starch and gluten; then put the starch into a special steamed bun, cook it, cut it into strips when eating, put it into a plate or bowl, and mix it with seasonings such as salt, vinegar, mashed garlic, oil chili pepper, sesame paste, etc. Its characteristics are thin, soft, tough, sour and cool. 7. Mutton shabu shabu. Pay attention to the selection of local mutton, carefully selected, with tofu, vermicelli, onion, leek, garlic and pepper, oil, salt, sauce, vinegar and so on. When enjoying, the soup of copper hot pot rolls, and diners put mutton slices and other ingredients into the pot and cook them instantly. The food is not greasy, crisp and pleasant. 8. Pingliang furnace tooth steamed stuffed bun. Also known as "stone buns" and "sand buns". The method of making steamed stuffed bun with furnace teeth is very unique. First, the pea-shaped sandstone is extremely hot, and then the bread is baked on the table. The flour is ready, mixed with spices, refined salt and clear oil, rolled into a round cake, cut three knives in the middle of the cake and baked in a stone pot until cooked. Steamed buns are shaped like furnace teeth, crisp and delicious, and easy to carry. 9. Raw noodles. Slice beef tenderloin and lamb tenderloin, cook them with spaghetti, and add seasoning such as sauce, vinegar, onion, ginger and salt. After the noodles are cooked, the soup is crispy and delicious. 10. Lingtai sour soup noodles. Also known as "slender surface". The characteristics of sour soup noodles are "fine, thin, light, fried, thin, fragrant, sour, spicy and fragrant". It is soft and chewy, fragrant, delicate and unique. Take special flour, mix it with buckwheat ash or alkali, knead it repeatedly into dough, put it in a basin, knead it a few times, then roll it until it is even and as thin as paper, then cut it into fine, medium (leek leaves) and wide with a special noodle knife and put it on a "clean strip" or dish. Sour soup noodles are thin and long, and the soup is sour and spicy. When eating, put a few side dishes in the front pot, put soup in the back pot, eat it to the end, first thin, then medium, then wide, and hold more noodles than soup, only two or three mouthfuls in each bowl, and try all three kinds of noodles. 1 1. Lingtai steamed chicken. Chop fresh chicken and add salt, seasoning, sesame oil, chopped green onion, etc. Mix with flour, wrap it in the skin and steam it in a cage. It is fragrant and tender. 12. GZ sticks millet. It is a kind of high viscosity millet food, which is rich in Weilingtai in Longdong. Rice can make porridge and flour can make cakes. If cooked in a feast, it will have a pure and honest taste. 13. Braised turtle in Lingtai. The famous dish on Longshang is made of Lingtai soft-shelled turtle, which enjoys the reputation of "the crown of Chinese soft-shelled turtle". With its unique production technology and rich nutritional value, it is favored by the majority of guests. 14. Huating Walnut jiaozi. Peel walnuts, stir-fry them with slow fire until they are slightly yellow and fragrant, blow off the fine skins on walnuts, roll them into mud while they are hot, add salt, then fully stir and mix them with cooked carrots, tender cabbage or tofu, add minced onion and ginger, cooked clear oil and spiced seasoning, mix them into cake stuffing, and put the foreskin into a pot. Rich in nutrition, although it is vegetable dumplings, it has the quality of meat dumplings, so jiaozi is particularly fragrant when it is just cooked, not greasy or light, with a refreshing fragrance and a long aftertaste. 15. Braised elbows. This is a famous dish in Pingliang. 16. Huating potato balls. First, you have to cook potatoes with clear water, peel them off and put them on the table. When there is only residual temperature, you can pour it into a special wooden trough or mortar, knead it slowly with a wooden hammer, and then smash it with a hammer when the potatoes become mushy until they become shiny, tough and rubbery. Mashed garlic, chopped green onion, stir-fry, choking vinegar soup. Then, soak the knife in cold water, cut the dough into small pieces one inch square and put them on a plate or bowl. Potato dough is extremely tough and must be cut with a knife. When eating fried noodles, dip in garlic paste and mix with vegetables. The taste is soft, spicy and chewy. When a piece of dough is stirred up, sweat seeps from his forehead, and he is hungry and thirsty after drinking a bowl of faint vinegar soup. It is really comfortable.