Jiuquan Food

Last updated by  at 2014/10/31

Jiuquan Featured Food:

Gluten

 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.

Water Frying Baozi

Baozi is made into the shape of cylinder. Add some castor oil and water when Baizi is placed on the griddle. When the two sides of Baozi are roasted into golden color, it is cooked. In spring or summer, the filling of Baozi is mostly Chinese chive. In autumn or winter, it's mostly cabbage. Add some mutton to its filling and its flavor is better.

Oil Mice

 Use flour as a wrap-to-wrap oil noodles, which is mixed with castor oil. Knead into the shape of mice and steam in streamer. It takes on white color after taken out of the steamer. The filling is dark yellow. It's fragrant and agreeable to taste. It's better to eat cold Oil Mice. People mostly eat it on the 15th of the 1st lunar month. It's a good present to feed relatives and friends

Hezhi

Hezhi is a mixed noodle soup in Jiuquan. Its method of making is unique. The soup bases on mutton soup, and then adds some pork soup and chicken soup. The soup is bright and clean, without any impurity like the dreg of flavoring or meat scrap. Add some bean vermicelli, pork, thin mutton slices into the soup.  Its flavor is delicious. Its color is bright. Add some seafood and its flavor is better. Certainly the price is higher.

Sheep's Sweetbread Soup

Cut sheep's sweetbread into pieces. Put some seasoning basing on ginger into the unprocessed soup. The soup takes on a white color and can't be turbid. Put the sheep's skull without mutton into a boiler to cook. Fill a bowl with sheep's sweetbread, which has been cut up.?Pour hot soup into the bowl. It can be eaten now. The soup must be boiling hot. The mutton must be thoroughly cooked and tender. If some cooked wheat berries or barleycorns are put into the soup, ladled out and put into the bowl, and cooked with mutton, its fragrance becomes stronger. The Sheephead Soup is liked by local people as the food eating in the morning and at night.

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