Alashan Food

Last updated by  at 2014/5/4

Alashan Featured Food:

Braised Sheep Suey

It is a flavor soup dish in Alashan, which has another name of “the Whole sheep Soup”. Scald and Wash clean the sheep head, heart, lungs, intestines, tripe and liver, etc, then boiled well and cut into stripes. Take the soup oil fried hot noodles set aside when cooking suey as red oil, then throw into the original soup the chopped suey stripes, add garlic, ginger, scallion powder, red pepper, MSG and coriander and it is ready to be served. It has a delicious taste, hot but not creasy, steaming and fragrant.

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Flour Soup Dumplings

The dish is locally called “Leash pulling stone”. The dumpling stuff can be made of pork or mutton, add cabbage, turnip and other seasonings. The dumplings are made in traditional ways. Then beans with rich powder texture is chosen to made into power stuff that is elastic when putting into the pot. With slight transparence, it will boil for a long time without overdone. When cooking, first put stripes of powder stuff into pot with boiling water, and then put together the cooked dumplings and powder stripes in another pot into the soup pot. Before taking it out, season it with salt, raw garlic, vinegar, oiled hot flour, MSG, etc. It tastes sour and hot as well as delicious. It is effective in producing the hotness by expelling the coldness, which is very suitable for people living in cold areas. It has become one of the traditional flavors of Alashan area.

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Sand Onion

Sand onion is a kind of native and pure natural green food that is grown in desert. It grows naturally and has a long history of eating. It is a specialty of Alashan and you can have it by both stir-frying and boiling.

Sand Dry Cabbage

It is a kind of natural green food grown in the wide desert. With greenness all over the body, its root and stem are better pure natural green food.

Sazi

All the ethnic groups of Alashan has the custom to eat Sazi , the making technique of which becomes far better in later generations and is regarded as “the Excellence” ,especially for the Hui minority, who are proficient in frying Sazi. Whenever Lasser Bairam, Corban Festival and other joyous festivals come, people not only fry flour cake, but Sazi. First, mix fine flour with little amount of light salt water and rub it into sth resembling cotton, then mediated with water, work and press it again and again into thick stripes, rubbed with light oil and leave to be fermented in the basin. After the oil is boiling in the pot, hold together the four fingers of left hand to be winded for seven laps of flour stripes. Stretch it to the shape of rings, and then hitch them round two bamboo chopsticks. Put them into the boiling oil, by swinging and stretching. When Nazi stripes are a little harder, pull off the chopsticks. Stoop it out when fried into a brown yellow.

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