Jiuquan Featured Food:
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.
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.
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 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
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