What's delicious in Tianshui?

Quack is a special food in Tianshui. Whether it's the cold winter or the hot summer, there are always purple croaker for sale at the booth, and the customers are in an endless stream, and the business is particularly prosperous.

There are many varieties of Tianshui quack, and the raw materials are buckwheat quack, iced bean quack, pea quack and flour quack. Buckwheat is the most popular one. The preparation method is as follows: firstly, buckwheat flour rich in Longnan is made into buckwheat seeds, soaked in water, processed and its starch is taken; Then, put the starch into the pot and cook it with low fire until a thick layer of starch falls in the pot, and then take it out and put it in the pot and cover it; After recovery, it can be eaten or sold.

Tianshui Guagua's way of eating is also very unique. First, Guagua is torn into small pieces, and then seasoned with Chili oil, sesame sauce, mustard, soy sauce, salt, vinegar, mashed garlic, etc. If the northwest people like to eat hot and sour food, then Tianshui Guagua is a typical spicy snack. If the first person eats a bowl full of red fish, he will be dumbfounded and sweaty. Locals especially like to get up early and get greedy for the dark, and some men can hardly "live without this gentleman for a day."

Tianshui Guagua has a long history. According to legend, when Xiao Wei enfeoffed Tianshui at the end of the Western Han Dynasty, Gu 'agua was the royal food in the palace. Our mother, Queen Mother Ning, loves to eat quack, and eats it every three days. In the Eastern Han Dynasty, Xiao Wei defeated Liu Xiu and went to Gongsun Shu in Xishu. The chef fled from the palace and lived in Tianshui, where he rented a pavement, specializing in falling to the ground. Tianshui quack has been handed down like this.

2. Tianshui slurry surface

Noodle is a kind of noodle made of water, chopped green onion and coriander. Tianshui urban and rural people like to eat oar.

Plasma has the effects of clearing away heat and relieving summer heat and treating diseases, and can be used as a beverage alone. In hot summer, drinking a bowl of slurry will make people feel cool, and can relieve fatigue and restore physical strength. Drinking slurry often can also cure some diseases. Patients with hypertension often eat celery slurry, which can lower and stabilize blood pressure. It also has certain curative effect on some diseases of gastrointestinal and urinary system. Some hospitals use plasma combined with drugs to treat burns, which can greatly alleviate the pain of patients and achieve remarkable results.

The preparation of slurry is very simple. Generally, fresh wild vegetables such as chicory, alfalfa, shepherd's purse or celery, lotus flower and Chinese cabbage leaves are selected as raw materials, cut into thin strips, cooked, covered with starter, and placed in a porcelain jar. After three days, the mud was made. Boil the pulp below, and then add other seasonings to form a pulp surface.

3, Tianshui stuffed skin

Niangpi is a famous local snack in Tianshui. On every street in Tianshui, there are small restaurants and stalls selling stuffed skins, as well as carts carrying burdens from door to door. This kind of cold food is most popular in hot weather in summer and autumn, and its users are very common.

Stuffed skin is made of flour. The method is to make flour into hard dough with cold water, and then knead it in clear water, so that protein and starch in flour can be separated. After the starch is precipitated, pour out the clear water, add edible alkali, mix into batter, scoop it into a flat chassis and steam it, cut it into thin slices, and make it into bowls. A bowl of Huang Liang's transparent stuffed skin, with spices such as pepper, salt, soy sauce, mashed garlic, mustard, balsamic vinegar and sesame sauce, and a handful of green vegetables, has the characteristics of bright and delicious color, rich oil juice, cool and delicious, and fragrant summer heat. There are many ways to eat stuffed skin, which can be used as staple food, dish, cold and hot food, suitable for all seasons and deeply loved by the public.

4. Tianshui bean jelly

Tianshui bean jelly has many varieties, different flavors, exquisite production and unique seasoning. The bean jelly made of buckwheat is soft and smooth, crystal clear, and bean jelly made of lentils and noodles. Among them, buckwheat bean jelly has complex technology and good flavor. The preparation method of buckwheat jelly is to grind buckwheat into buckwheat seeds, remove clothes, grind buckwheat seeds into powder by hand, soak them in clear water, filter them with thin reeds woven with ponytails, put the filtered essence into a pot, boil it with warm fire, and then scoop it into a pot. When it cools, it becomes soft and hard, and you can eat it. When you eat it, you can cut it into long thin slices, or you can use special "fishing" to fish it into vermicelli and put it in a bowl. Seasonings such as chili pepper, sesame sauce, vinegar, soy sauce, mustard, garlic paste, refined salt, pepper noodles, etc. They are all added, which often increases people's appetite and appetite.

5. Tianshui Chinese hamburger

Tianshui Chinese hamburger is a kind of fast food, with soft steamed bread and soft meat. Soft steamed buns are made of refined flour, fermented into dough and steamed by hand. They are soft and fragrant. Meat is braised pork, and ribs are the best. Cut the meat into pieces and put it into steamed bread, and pour a little bittern soup on it. It is soft and delicious, fat but not greasy, delicious and mellow, and suitable for all ages. The braised pork ingredients in Chinese hamburger are made of many kinds of raw materials, and the soup is old soup, and the secret recipe will never be revealed. Chinese hamburger is also called paper meat in Gangu.

6. Tianshui candied fruit

This is a sweet food. It tastes delicious and sweet, and the wine is mellow. The high-quality white wheat with crystal sugar color is ground on a stone mill, then it is winnowed, washed, cooked and dried, and put into a big basket to dissipate heat, and the temperature is controlled according to the season. Fermented with famous distiller's yeast from Hubei and Shaanxi for one day and two nights (about 36 hours), it can be eaten. The fermentation technology is mainly koji, and the key lies in mastering the temperature and fermentation.

Fermented grains are placed on wooden beds all the year round, snuggled up to wheat straw and covered with quilts, and fermented into sweet wine, which can be described as a rare thing, not only delicious, but also extremely nutritious.

7. Muslim noodles

The practice of halal noodles is roughly the same as other noodles. The difference is that after the dough is rolled, it is not cut immediately, but dried and cut into diamonds. Noodles should be rolled thin and evenly, cut thin and evenly, and cut into diamond-shaped pieces about 1 cm, which are shaped like sparrow tongues and coded in plates. Some people call it "sparrow's tongue" instead of "broken face".

Muslim minced meat noodles are very particular. First, put the stir-fried diced mutton into the rice soup, and cook it slowly with low fire until it is fragrant, then add kelp, pickled mustard tuber, egg cake and diced, diced and thin shrimp skin to stew until the meat is fragrant. When you eat, pour the minced noodles, put a pinch of fragrant lai, and add vinegar, salt, oil, spicy seeds, monosodium glutamate and so on. It will make the aroma penetrate the nose and increase the appetite. When eating Muslim noodles, chopsticks are often used instead of spoons because the noodles are finely cut and the shape of the side dishes is better.

8. Tianshui shortcake

Shortcake: The fermented dough is pulled into noodles about an inch wide, coated with batter mixed with clear oil, white flour and turmeric, rolled into cakes, coated with batter and sugar on the surface, and baked in the fire ring above and below the pot. Golden color, distinct layers, crisp but not broken, oily but not greasy, crispy and delicious.

9. Tianshui noodles with gravy

First, use oolong head, celery, fungus, yellow flower, dried bean curd, meat, meatballs and splint meat to cut into pieces, strips and slices, stir-fry into minced meat without soup, and pour in thick paste. Then use wheat flour Lamian Noodles, the width of which is more than 2 cm, to cook the noodles, take them out and put them in a big bowl, pour in the seeds of SAO, and add seasonings such as oil, pepper, vinegar and salt to make the noodles. If you don't put meat in zongzi, you get vegetarian noodles. It is characterized by wide noodles, large jiaozi, thick jiaozi and sticky noodles, which fully embodies the rough and unconstrained character of the northwest people.

Mashi Tianshui City 10

Knead wheat flour into a soft dough, pinch a little at a time, rub slices with your thumb and roll them into a small conch shape, cook them in boiling water, take them out and put them in a bowl, pour in minced meat and add seasoning. Its characteristics are delicious, smooth and easy to digest. Can also be made into fried sesame food, stewed sesame food, etc.

1 1, Tianshui rice and ball stirring

Made from miscellaneous grains such as corn. Boil the water first, then carefully sprinkle corn or other miscellaneous grains into the boiling water, stir while sprinkling, and cook with warm fire. When it forms a ball, it will become a glutinous rice. When eating, it will be accompanied by Tianshui-style side dishes, which are fragrant and delicious.

If you put the minced meat soup in a bowl, add seasonings such as oil, pepper and salt, and then put the rice in a bowl, cut it into small pieces with chopsticks and soak it for flavor, this way of eating is also called Tianshui stirring. There are many kinds of clear soup, including sugar water, vegetarian dishes and meat dishes, which are very common in Tianshui urban and rural areas.

12, Tianshui dry mixed noodles

Cook handmade noodles or Lamian Noodles in boiling water, take it out and air it for a while, and add some cooked vegetable oil to stir. When the color is yellow, put them into a bowl, add lean meat, sprinkle with green vegetables, and add seasonings such as vinegar, salt, pepper and garlic.

13, Tianshui babao rice

Boil glutinous rice in boiling water until it is half cooked, then take it out, add sugar and mix well. Carefully spread a layer of raisins, green cherries, red cherries, green shreds, dates, lotus seeds, peanut kernels, walnut kernels and orange petals. In a bowl, then put the evenly stirred semi-cooked glutinous rice into the bowl and steam it in a cage. After coming out of the cage, turn the rice in the bowl upside down and pour in the sugar juice. Cherry, jujube and lotus seeds at the bottom of the bowl are exposed on the surface, colorful, soft and delicious.

Tianshuiling 14

Cut fresh pork belly into small pieces, stir with flour and egg white, and then fry in vegetable oil. Fry, taking out, and mix with Auricularia auricula, Cortex Magnolia Officinalis, and red and green pepper. , and pour the sauce. There are generally two kinds of hot and sour tenderloin and sweet and sour tenderloin. Characterized by clear color, translucent feel, crisp and delicious to eat, oily but not greasy.

15, Tianshui Chowder

Mix eggs, egg whites and yolk and spread them into pancakes. Chop fresh pork belly, add salt, flour and pepper, mix well, spread flat between two layers of thin egg cakes, steam in a cage, cut into strips, and make into plywood meat. Mainly plywood meat, with bumps and meatballs, poured with chicken soup, sprinkled with chopped green onion, coriander, fungus and so on. Put it into the soup basin, measure the soup, mix it with meat and vegetables, drink it while eating, it is not oily or greasy, and it tastes delicious.

16, stone Buddha vermicelli

Dried noodles are a convenient, affordable and delicious fast food created by working people in their long-term life practice. The production of dried noodles in China has a long history, and dried noodles came out in Yuan Dynasty. Tianshui vermicelli is produced in Huangjiazhuang, Zhong Shi Village and West Shi Cun of Sanyangchuan Stone Buddha Township. Because of its rich oil and gas and golden color, it is called "Golden One".

The flour used in stone Buddha vermicelli is all local winter wheat ground by the producers themselves. To make vermicelli, we have to go through more than a dozen processes, such as mixing, kneading, serving, cutting, rubbing, winding, filling water into the water tank, unloading, secondary rubbing, whole piece, putting on the shelf, taking off the shelf, slicing and loading the handle. Stone Buddha vermicelli is exquisite and even, beautiful in Huang Liang, with pure taste and high quality. It is not only loved by Tianshui locals, but also exported to Lanzhou, Xining, Xinjiang and other places, and is welcomed by consumers.

17, Gangu crispy ring

It is made of refined white flour, spiced sesame oil, etc., and baked in a suitable pot with charcoal fire. It has the characteristics of golden color, crisp and delicious taste, oily but not greasy, and also has the advantages of storage resistance and release resistance. Even in the hot summer, it is only dry and does not deteriorate after being stored for more than a month, and it is often given to relatives and friends inside and outside the province. It is said that doughnuts were invented by a chef named Li in Jiangjiazhuang, Chengguan in Qing Dynasty.

18, Tianshui beige

Beige is also called sweet steamed bread. Millet is ground into flour, moderately fermented and steamed in a cage. Its fragments are like beehives and the color is like yellow wax. It tastes sweet and delicious, soft and crisp, nutritious and suitable for all ages. Sweet steamed bread made of corn flour or buckwheat flour in the same way is called "hair cake", which has a unique flavor and tastes no less than beige.

19, Zhang Chuan Lamb

Zhang Chuan mutton is mainly produced in Guanshan forest area, with tender and pure meat and bright color, especially small-tailed Han sheep. The hand-grabbed mutton, stewed mutton and soup mutton with mutton as the main raw material in Longshang are all delicious.

20. Tianshui Guokui

Guokui is a unique round pasta, and its main raw material is wheat flour. There are two kinds of noodles and eggs. Dry noodle pot helmet is made directly from flour; The egg helmet is a mixture of eggs and flour. Kukui is thick and big, crisp and tender at the entrance, delicate in taste and convenient to carry. It is a good product for traveling and giving gifts to friends. Tianshui Guo Kui is the most famous in Zhang Chuan County.

2 1, Tianshui fire control

The making method and materials of fire are similar to those of crispy steamed buns. The ingredient in the fire is bitter melon powder, and only fire rings are used when baking. The finished steamed stuffed bun is white, layered and crisp. The bun is decorated with red plum blossom patterns, which gives people the feeling of adding color to the fragrance.

22. Tianshui Hui Hui steamed buns

Also called baked buns, locally called "pot". Mix white flour with honey, eggs, sugar and clear oil, knead and ferment, and bake in a pot. Golden in color, like a budding flower, crisp but not broken, sweet in fragrance.

23. Qin 'an hemp rotten steamed stuffed bun

The stuffing is ground into powder with pockmarked seeds, mixed with spices such as spiced powder, salt and chopped green onion, and properly added with lard. The fermented dough is rolled into pancakes for wrapping. The finished steamed bread is white, soft and unique in flavor.

24. Tianshui Chili noodles

Also known as rough stick noodles. Knead the dough evenly with a thick stick, beat the millet flour into surface waves, roll it into pieces, cut it into thin strips of wheat straw, and cook it in clear water until it is soft and moderate, and it is not sticky or pasty. Add oil, spicy seeds, vinegar, ginger powder, coriander, etc. , has a special taste.

25. Qin 'an Belly Soup

Belly silk soup is a unique snack in Qin 'an. Choose pork tripe, wash it, put it in a pot and cook it in clear water, let it cool, cut it into very fine shreds, make soup with starch and spices such as pepper, pepper and vinegar, and simmer it with slow fire. The finished soup is the color of Huang Liang, and the belly silk floats. It tastes sour and delicious, with endless aftertaste.

If you want to eat authentic food, go to Tianshui. Tianshui people are very hospitable!