Pingliang Featured Food:
The best raw material to cook Huating Sanfan (a kind of stir-fried rice) is the fresh corn seeds grinded by grind stone. The taste of Sanfan lies on the blending of seasonings. In villages, people preferred to use sour cabbage, salted cabbage, salted Chinese cabbage and stir-fried slicing yam as ingredients, and usually stir-fried the blood, intestines, liver and meat of the pig and radish to serve the Sanfan. In early spring, cook the fresh clover and other potherbs, after cooling, put oil and garlic sap to mix with, the Sanfan you get this way is fresh and delicious, and will get you refreshed.
Huating Noodle In Sour Soup
Noodle in sour soup, also called noodle in slightness, is one kind of the traditional famous cooked wheaten food of Pingliang, also good for hosting relatives and friends. The noodle in sour soup is thin, delicate, smooth, fried, sparse, sour, spicy and aromatic. It is found that the noodle in slightness ’rotating like lotus flower in the boiler and become strings when put it in the bowl’. It is elaborately-prepared, tender but enduring chaw, fragrant and unique.
Stewed Pig’s Leg
Stewed pig’s leg is a famous dish in Pingliang, which is the perfect combination of color, aroma, taste and appearance, fat but not grease, yummy.
Huating Walnut Jiaozi
Nutritious, though with vegetable stuffing, Huating walnut Jiaozi (the dumpling with walnut stuffing) has the taste of meat: not greasy nor light, tasty, fresh. As soon as it is carried out from the boiler its fragrance drifting ten thousands away. You’ll cherish it with a long time.
Jingning Roast Chicken
A famous food in Jingning County of Gansu Province enjoys an established fame in Silk Road for its fat body, golden color and luster and fresh, tender and mellow taste. It is delicious and unique.
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