What are the special snacks in Tianshui? What are the special snacks in Tianshui?

Crispy doughnuts are a traditional snack in Gangu. It is shaped like a doughnut, with a thickness of about 3 cm, an outer circle diameter of about 12 cm and an inner circle diameter of about 8 cm. It has a light yellow background and an orange-red ring surface. It has the characteristics of golden color, crispy, oily but not greasy, and long shelf life. It is said that doughnuts were invented by a chef named Li in Jiangjiazhuang, Elephant Town in Qing Dynasty. Wang Mingjiu was a famous chef of Fu Qiang in the late Qing Dynasty, who was famous for making southern snacks and doughnuts. His snacks and doughnuts are exquisite, sweet but not greasy, which are very suitable for local tastes, so Fiona Fang Bailey is well known.

2. Tianshui fishing

Tianshui Lao, also known as buckwheat bean jelly, is a traditional snack in Tianshui area. The biggest feature of Tianshui fishing is to fish bean jelly into vermicelli with special equipment, which makes it easier to taste. Put it into a bowl, and mix in chili pepper, sesame sauce, vinegar, soy sauce, mustard, garlic paste, salt, pepper noodles and other seasonings. It tastes smooth and delicious, which often increases people's appetite.

Step 3 stew marijuana food

Braised sesame is a traditional snack in Tianshui, and its production is quite exquisite. It is made by rubbing noodles with your thumb and rolling them into the shape of a small conch. Then use yellow flowers, pork, tofu, radish, chicken, ham, vegetables and other side dishes to cook into soup, boil and add sesame food to stew together until the soup is thick. You can add some Chili oil and garlic when eating. Its characteristics are Caicai combination, tough, smooth, fresh and salty, bright in color and easy to digest.

4. Angle

Jiao Jiao is one of the most popular snacks in Tianshui. No noodles, it's easy to make noodles. In Tianshui area, the most popular horns are _ bran horn, leek horn and potato horn. White flour is fermented and kneaded, rolled into a cake shape, mixed with stuffing, then kneaded into a fan shape, and finally fried in an oil pan. A bite smells of bran, and I can't stop.