Jiuquan Featured Food:
Sheep's Sweetbread Soup
Wokui is a big family in the baked cake in Jiuquan. The cake that is baked in griddle is called Wokui. The cake that is steamed in steamer is called steamed cake. The size of Wokui depends on the size of the griddle. Wokui is 5 to 10 centimeters thick. The cake that is added red date to is called Red Date Wokui. The cake that is added oleaster to is called Oleaster Wokui. Curcuma, red rice and tonka (a kind of legumina as spice which is owned only in Jiuquan) are also wrapped into Wokui. When Wokui is cut off with a knife, the red-yellow-and-green Wokui has clearly demarcated layers. It's really good - looking. It's cut into pieces and sold by Jin on the market. Because of the different shapes, Wokui has different names. For example, the Wokui that is long, round and slightly curving is called " Niudanjiao"; the Wokui that is rectangular and platode and added some seasoning like fennel sauce to is called "Hubanmo"; the Wokui that is baked in griddle and rolled up is called " Shaogeda
Huwo is a kind of favorite food eaten in the early morning in Jiuquan. The soup is chicken soup. Put some bean powder into the chicken soup. Work the mixture into a paste. Add some power lumps and vermicelli made from bean power, shredded chicken and meat slices to the soup. Finally break the fried Mahua and put slices of Mahua into the well-prepared soup. It is delicious and fragrant. Stress the piquancy of ginger and pepper.
Youtazi is a kind of wheaten food. Its color is dark yellow. It exudes oil when kneaded. When people eat it, nip it into the plate and shake it and then it splits into slices suddenly. It's crisp, soft and fragrant. So, it's called " Hot Youtazi". It's agreeable to taste. Don't make people feel surfeited. Hot and cold Youtazi are all fit to be eaten. It's better to eat hot Youdazi.
Mix the white flour and water into a smooth paste. Put it into the soup. Add some sheet jelly, sesame oil, ginger powder and pepper to the soup. Put some more wood on the fire and keep the soup boiling all the time. Put Mahua (fried dough twist) into the soup when the soup is ladled out. The Mahua is steeped in the boiling soup and becomes soft and curving. It 's the best time to taste it.
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