What are the specialties of Pingliang

Pingliang has a lot of snacks, may be with Shaanxi, Gansu, Ningxia are connected to the reason, so snacks with these places are similar, eating method and practice is also somewhat similar.

First of all, Pingliang snacks lamb steamed buns, which is a unique Islamic flavor snacks, Pingliang's lamb is tender and delicious, so of course, lamb steamed buns delicious. Not only is the broth refreshing and not greasy, tender and no stink, plus sesame oil, chili, parsley, garlic and so on is even better. Bun soaked in lamb soup to eat, bun both the freshness of mutton, mutton also bun flour fragrance, especially refreshing, young and old winter tonic good.

Pingliang's cake is also quite tasty, cake is divided into several kinds, first of all, the dark cake, this cake does not look crispy on the surface, but eat in the mouth crispy good to eat, there are five flavors of savory cake and sweet cake with sugar fillings of two kinds of cakes; the surface of the surface of the cake looks very crispy, and the golden oily, eat in the mouth is also crunchy, savory and sweet flavors, there is also a sweet cake is now filled with cinnamon sugar! Now there is also a sweet pastry made with cinnamon sugar filling, which is also my favorite.

Pingliang Lingtai County's stewed turtle is also my favorite, turtle is rich in nutrients, is a great food. The preparation of turtle in Lintai is to slaughter the turtle, then use boiling water to scald off the black coat of the turtle, and then chop the turtle into pieces, then add broth, ginger, green onion, garlic, peppercorns, sugar, and salt together to stew the turtle, which has a delicious flavor and is soft, sticky, and fragrant and simple. Pingliang also has a famous dish called stewed elbow, this dish is not worse than the elbow of Shandong, the elbow will be brined after pouring with a good seasoning, color and smell type of complete, eat fat and not greasy, slippery and not oil, especially delicious.

Jingchuan cans steamed bun

Famous flavor food Jingchuan cans steamed buns, according to legend in the Qing dynasty during the Kangxi years, the Qing Emperor Aixinjueluo Xuan Ye (that is, Kangxi) visited the Yin road Jingchuan, local officials will be folk steamed cans steamed buns tribute, the emperor tasted greatly appreciated, and set as a tribute, years and years of tribute, cans steamed buns of the name of the beginning of Sheng, and to this day, the flavor does not diminish the same year. Jingchuan cans steamed buns soft and tasty, mellow flavor long, hot and soft cold crisp, with long-term storage does not mildew, not rancid, do not change the flavor of the characteristics. Soaked in boiling water, such as cotton buds try to show, the first bloom of the white lotus, its flavor does not diminish, is a must-have good travel.

Jingning pot helmet

Also known as Jingning big cake, began in the Qing dynasty during the reign of the Tongzhi period, a long history, has more than Sheng, is the Jingning traditional food. It is unique in the production of crisp and crunchy and not rancid for a long time in the province and abroad. In the fifties, it was awarded the title of excellent product and was exhibited and sold in Lanzhou and Beijing. Jingning big cake is characterized by: flour snow white, flat shape, uniform thickness, bright color, crisp and crispy, sweet and tasty, cake aroma is rich, through the appetite, not easy to break, easy to carry. There are two kinds of varieties: oil and sugar.

Jingning roast chicken

Also known as Jingning marinated chicken, is Jingning traditional food. It is beautiful in shape, tender and tasty, the appearance of crystal, fontanel color brownish red, meat flavor thick, refreshing and not greasy, well known in Gansu, Shaanxi, Ningxia and other provinces (districts), is the Xilan highway passing travelers scramble to buy the flavor of the food. Or eat on the road, or gift to friends and relatives, not for people called excellent, is both a feast meal, but also a tonic. People describe the smell of thousands of miles away, taste from the chicken.

Huating Walnut Dumplings

The walnuts will break the skin to take the kernel, simmer and fry to light yellow fragrance, blow off the walnuts on the fine skin, and then rolled out into the mud while it is still hot, add salt, and then with boiled over the cool water after the red and white radish, tender cabbage or tofu fully stirred and mixed, and at the same time, accompanied by minced onion and ginger, cooked oil, five spices seasoning, mixing for the cake filling, wrapped in a skin under the pot. The dumplings are rich in nutrients, and although they are vegetable dumplings, they have the taste of meat dumplings, so when the dumplings are just cooked, they will be incredibly fragrant, not greasy and not bland, and they will be refreshingly fragrant and have a long aftertaste.

Huating Grits Rice

Huating Grits Rice is best made with freshly ground corn and flour from a stone mill. First, boil the water, pour in about half of the total amount of flour and stir it while cooking, and then sprinkle the yellow flour into it and stir it evenly after it is cooked to make it thin, and then cook it for 56 minutes over a moderate fire. The flavor of grits and rice lies in the mixing of the accompanying vegetables. In the countryside, winter pickled sour cabbage, salted cabbage, salted cabbage, fried taro threads, etc. are often used as side dishes. It is also common to fry pig's blood, intestines, liver, meat and radish and other meat oil fried vegetables with grits rice. If to the early spring, will just break out of the fresh alfalfa and other wild vegetables, such as cooked cool transfer, and then accompanied by clear oil and garlic sauce to do under the dish, not only color and taste, but also to relieve fatigue.

Pingliang cake

Pingliang cake with local flavor of the popular food, also known as crisp bread, famous Shaanxi, Gansu, Ningxia Province (District), has been more than a century of business history. Pingliang pastry buns are divided into the Han Chinese dark pastry and Hui people's crisp, torn pastry three categories. The surface of the dark shortcake is not crispy, eaten in the mouth to feel crispy, there are five flavors of savory shortcake and sweet shortcake wrapped in sugar filling two kinds of shortcake. The surface of the surface of the bright cake is bright and crispy, soft mouth, also divided into sweet, salty two kinds. There are more than ten kinds of shortcake patterns such as cow's tongue, hemp shoe sole, one eyebrow and square. Over the past decades, through the continuous innovation of the chef, Pingliang shortcake has formed the characteristics of colorful, crispy in the mouth, fragrant aftertaste and portable.

Huating hemp rot

Hemp rot for the processing of hemp hemp seed cooked products, because of its quality white as snow, like tofu brain, so the name hemp rot. To do, the first will be selected clean hemp seeds slightly soaked in water soak up, and then like making tofu will be ground into a paste with a stone grinder or beat into a paste with a beater, and then filtered with tofu cloth or coarse gauze to slag, and then the filtered pulp slowly poured into the boiling water to make it ripe. Cooked hemp milk will float on the surface of boiling water, white as snow, soft like tofu brain in block form, fragrant and beautiful. Sesame paste because of the oil juice, generally appropriate with green onions, white radish or fresh cabbage, accompanied by fresh ginger, salt, five spices seasoning, etc., mixed and wrapped into dumplings or steamed buns, eaten without choking the aroma, crispy and refreshing.

Yuntai braised turtle

Lingtai turtle, which enjoys the reputation as the crown of the national turtle, is the main raw material of the famous Longshang dish, which is highly favored by the majority of guests for its unique production process and rich nutritional value. Production method: slaughtered and scalded to remove the black coat of turtle chopped into pieces, add broth, ginger, scallions, garlic, pepper, monosodium glutamate, sugar, salt, stewed until the turtle meat is soft and sticky can be.

Stuffed PiPi

is a vegetarian snack in Pingliang. The main procedure is: first and good dough in a basin of water, clutching, kneading, scrubbing, until the separation into starch and gluten, the starch into the special stuffed leather gong steamed, eaten cut into strips, into the plate or bowl, adjusted to salt, vinegar, garlic, oil splash of hot pepper, sesame sauce and other condiments can be. It is characterized by thin, soft, flexible, hot and sour cool.

Yuntai sticky hemp seeds

The Department of corn grains, sticky, Longdong only Lingtai abound. To rice can be porridge, to powder can be made cake, if cooking into the feast, there is a simple flavor.

Lamb Shabu Shabu

Specializing in the use of local mutton, the meat is carefully selected and made with tofu, vermicelli, green onions, leeks, garlic, as well as chili, oil, salt, soy sauce, vinegar and so on. When enjoying, copper hot pot soup rolling, eaters will be thin slices of mutton and other ingredients into the pot, a moment that is cooked, the food is not nasty, not greasy, crispy pleasant.

Stewed Elbow

is a famous dish in Pingliang.

The production procedure is: the first selection of pork elbow fontanel cooked, eat the elbow into the dinner plate, poured with a good seasoning, now outstanding, fragrant, taste, type, eat fat and not greasy, delicious. 1986, the former general secretary of the central **** help Yaobang visit Pingliang, eat this dish is extremely appreciated, stewed elbow from this famous.

Shanghai tooth bun

Also called stone bun, sand bun, originated in ancient times. The unique practice of Hutiao Bun is to burn bean grains of sandstone until extremely hot, and then cook the pastry on it. Flour modulation is delicate, mixed with spices, refined salt, oil, rolled into a round cake, the center of the cake cut three cuts, on the stone pot baked until cooked. The bun is shaped like the teeth of a stove, crispy and delicious, and easy to carry.

Sour Noodles in Soup

Also known as Slim Noodles and Saliva Noodles. Sour noodles in soup is the traditional local famous noodles of Lingtai, and it is also the best meal for entertaining friends and relatives. Sour noodles are characterized by thin, fine, light, fried, thin, wang, sour, spicy and fragrant. People summarize the long and thin noodles under the pot lotus turn, fishing to the bowl a line. It is soft and chewy, with fragrant soup, fine practice and unique style. Lingtai noodles are made with delicate materials. Take the special powder (rural areas that is called fly woo noodles), buckwheat ash or alkali face good water and noodles, after repeated kneading into dough, put back in the basin to wake up, this time and then knead a number of times, and then rolled, and then rolled to the thin and thick and even, bright as paper, and then use a special knife to cut into fine noodles, in the (chives), wide three kinds of, put on the net Ba or vegetable plate. Sour noodle soup is thin and long, the second is sour and spicy soup. When eating, before the pot below, after the pot blanch soup, set up a few small dishes, under the side to eat, first fine, after the middle, and then wide, Sheng noodle soup less, each bowl is just two, three mouths, three kinds of noodles have to taste. In recent years, many hotels and restaurants have introduced Lingtai handmade noodle technology to serve their guests.

Blanching noodles

Fresh beef and mutton tenderloin sliced into the pot, and noodles cooked with soy sauce, vinegar, green onions, ginger, salt and other condiments. When the noodles are cooked, the soup is fresh and the meat is crispy, and the flavor is delicious.

Steamed Chicken on Pantai

Fresh chicken is chopped into pieces, accompanied by salt, seasonings, sesame oil, scallions, etc., mixed with flour, wrapped in dough, steamed in a cage, fresh, tender and fragrant, with a distinctive flavor.