How to make Pingliang shortbread?

Jingchuan canned steamed buns

The famous flavor food - Jingchuan canned steamed buns. According to legend, during the Kangxi period of the Qing Dynasty, Aixinjueluo Xuanye, the ancestor of the Qing Dynasty, made the steamed buns in cans. ) visited Xian and passed by Jingchuan. The local officials presented the can steamed buns made by the folk as tribute. The emperor greatly appreciated it after tasting it and designated it as a tribute. Tributes were paid year after year. The name of "can steamed buns" began to flourish. The taste of today is still the same as that of then. Jingchuan canned steamed buns are soft and delicious, with a long mellow flavor, hot and soft, cold and crispy, and have the characteristics of no mold, no rancidity, and no smell after long-term storage

Soak it in boiling water, like a cotton bud trying to unfold, or a white lotus blooming for the first time, its flavor is not diminished, making it a must-have for travel.

Jingning Guokui

Also called Jingning pancake, it started in the Tongzhi period of the Qing Dynasty. It has a long history and is a traditional food in Jingning. It is famous both inside and outside the province for its unique preparation, crispy texture and long-lasting flavor. In the 1950s, it was awarded the title of "Excellent Product" and was exhibited in Lanzhou and Beijing. The characteristics of Jingning pancake are: white flour, smooth appearance, uniform thickness, bright color, crispy and crispy, sweet and delicious, rich aroma, appetizing, not easy to break, and easy to carry. There are two varieties: oily and sugary.

Jingning Roast Chicken

Also known as Jingning Braised Chicken, it is a traditional Jingning food. It is well-known in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, fresh and delicious taste, bright appearance, brownish-red color, thick meat flavor, and refreshing taste. It is the flavor that passing tourists on the Xilan Highway rush to buy food. It can be eaten on the road or given as a gift to relatives and friends. It is praised as a delicious meal for banquets and a good nourishing food. People describe it as "the smell comes from thousands of miles away, but the taste comes from chicken."

Huating Walnut Dumplings

Crush the walnut skin and take out the kernels, stir-fry over slow fire until light yellow and fragrant, blow off the walnuts The thin skin is then rolled into a puree while it is hot, add salt, and then mix thoroughly with red and white radish, young cabbage heart or tofu that have been cooked in cold water. At the same time, it is served with minced onion, ginger, cooked clear oil, and five-spice seasoning. , mix into pie filling, wrap and put into pot. It is rich in nutrients. Although it is a vegetable dumpling, it has the texture of a meat dumpling. Therefore, when the dumplings are just cooked, they will have a wonderful fragrance, neither greasy nor bland, with a refreshing fragrance and a long aftertaste.

Huating Grits Rice

Huating Grits Rice is best made from stone-milled new corn seeds and noodles. Boil the water first, pour in about half of the total amount of noodles and cook while stirring. When cooked, slowly and evenly sprinkle in the yellow noodles and stir evenly. It is better to make it thin, and then simmer for 5 minutes. - Serve in 6 minutes. The flavor of glutinous rice lies mostly in the preparation of side dishes. In rural areas, winter-pickled pickled cabbage, salted cabbage, salted cabbage, fried shredded potatoes, etc. are often used as side dishes. It is also common to stir-fry pork blood, intestines, liver, meat, radish and other meat-oiled vegetables with glutinous rice. If it comes in early spring, cook the fresh and tender alfalfa and other wild vegetables that have just emerged from the soil and cool them down, and then serve them with clear oil and garlic sauce. It will not only be delicious and delicious, but also relieve fatigue.

Pingliang Crispy Cake

Pingliang Crispy Cake, also called crispy buns, is a popular delicacy with local flavor and has been famous in the three provinces (regions) of Shaanxi, Gansu and Ningxia for more than a hundred years. operating history. Pingliang cakes are divided into three categories: the Han people's dark cakes and the Hui people's bright cakes and pulled cakes. There is no crispiness on the surface of the dark cake, but it is crispy only when you eat it. There are two kinds of savory cakes with five flavors and sweet cakes with sugar filling. Mingsu cakes are bright and crispy on the surface and soft in the mouth. They are also divided into sweet and salty. There are more than ten kinds of shortbread patterns, including cow tongue, hemp sole, "eyebrow" and square. Over the past decades, through continuous innovation by chefs, Pingliang shortbread has developed into a variety of colors, crispy in the mouth, fragrant aftertaste, and easy to carry.

Huating Ma Fu

Ma Fu is a processed product of hemp seeds. It is as white as snow and looks like tofu, hence the name "Ma Fu". When making it, first soak the selected clean hemp seeds in water and soak them, then grind the hemp seeds into a paste with a stone mill or beat it with a beater like making tofu, and then filter it out with tofu cloth or coarse gauze. Slag, then slowly pour the filtered slurry into boiling water to allow it to mature. After ripening, the sesame milk floats on the surface of the boiling water. It is as white as snow, soft as tofu curd and is in the shape of lumps. It has a delicious fragrance. Because Ma Fu has a lot of oil and juice, it is generally better to be paired with chopped green onion, white radish or fresh cabbage, as well as fresh ginger, salt, five-spice seasoning, etc. After mixing, it is made into dumplings or steamed buns. It is fragrant but not choking, crispy and refreshing. .

Yuntai Braised Turtle

A famous Longshang dish made with Lingtai turtle, which enjoys the reputation of "the best turtle in the country" as the main raw material. It has unique production technology and rich nutritional value. It is deeply favored by the majority of guests.

Preparation method: Chop the slaughtered and blanched turtle into pieces, add stock, ginger, scallions, garlic, pepper, MSG, sugar, and salt, and stew until the turtle meat is soft and waxy.

Stuffed Pizi

It is a vegetarian snack in Pingliang. The main process of making is: first place the mixed dough in a basin of water, clench, knead, and scrub until it is separated into starch and gluten. Put the starch into a special stuffed skin gong to cook, cut it into strips when eating, and put it into the dough. Plate or bowl, add salt, vinegar, minced garlic, chili pepper, sesame paste and other condiments. It is characterized by being thin, soft, pliable, sour, spicy and cool.

Yuntai sticky pockmarks

It is a millet food with high stickiness and is abundant in Weilingtai, Longdong. Rice can be used to make porridge, and flour can be used to make cakes. If cooked into a banquet, it will have a unique and honest flavor.

Mutton Shabu Shabu

The mutton shabu-shabu uses local mutton, carefully selected and carefully prepared, and is served with tofu, vermicelli, onions, leeks, garlic, chili pepper, oil, salt, sauce, vinegar, etc. . When enjoying, the soup is tumbling in the copper hot pot, and the diners put the thin slices of mutton and other ingredients into the pot.

Braised pork elbow

It is a famous dish in Pingliang. The production process is as follows: first cook the selected pork knuckles. When eating, put the knuckles on a dinner plate and pour the prepared condiments on it. It will show the color, aroma, taste and shape. It will be fat but not greasy, and it will be delicious. In 1986, when the former General Secretary of the Central Committee of the Communist Party of China helped Yaobang inspect Pingliang, he was very impressed after eating this dish, and "Red Braised Elbow" became famous ever since.

Shanghai tooth steamed bun

Also known as "stone steamed bun" and "sand steamed bun", it originated in ancient times. The method of making Hucha Mo is unique. First, the bean-shaped sand is burned until it is extremely hot, and then the dough is baked on it. The flour is carefully prepared, mixed with spices, refined salt, and clear oil, rolled into a round cake, cut three times in the center of the cake, and baked in a stone pot until cooked. The steamed buns are shaped like stove teeth, crispy, fragrant and delicious, and easy to carry.

Sour soup noodles

Also known as "slender noodles" and "salivating noodles". Sour noodle soup is a traditional local famous noodle dish in Lingtai, and it is also a good meal for entertaining relatives and friends. The characteristics of sour soup noodles are "thin, fine, light, fried, thin, boiling, sour, spicy and fragrant". People sum up the slender noodles as "the lotus spins in the pot, and a thread is caught in the bowl." It is soft and chewy, the soup is fragrant, and the cooking method is exquisite and unique. Ling table tops are made of exquisite materials and finely crafted. Take special flour (known as "Flying Noodles" in rural areas), mix it with water mixed with buckwheat ash or alkaline noodles, knead it repeatedly into dough, put it in a basin to "refresh", knead it several times again, and then Roll it out until it is uniformly thin and thick and translucent like paper, then use a special noodle knife to cut it into three types: thin, medium (leek leaves) and wide, and place it on a "Jingba" or a vegetable plate. The noodles in sour soup are thin and long, and the soup is sour and spicy. When eating, put the soup in the front pot and the back pot, place a few side dishes, and eat them while you're at it, thin first, then medium, and then wide. Hold more noodle soup and less noodles. Each bowl only has two or three mouthfuls, so you can taste all three kinds of noodles. In recent years, many hotels and restaurants have introduced Lingtai handmade noodle technology to provide services to guests.

生氽面

Use fresh beef and lamb tenderloin slices and put them into the pot and cook them together with the pasta. , add sauce, vinegar, onions, ginger, salt and other condiments. Take it out of the pot as soon as the noodles are cooked, the soup is fresh and the meat is crispy, delicious.

Yuntai Steamed Chicken

Chop fresh chicken into pieces, season with salt, seasonings, sesame oil, chopped green onions, etc., mix with flour, wrap with dough, steam in a basket, delicious and tender , unique flavor.