Lanzhou’s local Muslim food

French noodles sausage is also a food that Muslims like to eat. It is made from amniotic fluid. When making it, first wash the sheep with running water, chop the lungs and liver, stir the salt, green onions and pepper and stuff them into the fat intestines, which is called Fazi. Mix the white flour with water into a paste, add seasonings, and pour it into the small intestine, which is called noodle sausage. When finished, place it in a cage to simmer.

After steaming, cut into one-inch pieces, add one piece each of sheep head meat, belly tendons, chili pepper oil, mature vinegar, and minced garlic. Very tasty. Hand-caught mutton is a favorite food of ethnic minorities in Gansu, Ningxia and other places, especially Dongxiang, Gansu. The deliciousness of hand-caught mutton is not because of the hand-caught meat as we imagined, but because of the local sheep, local water, and local cooking methods. Skin and eviscerate the whole lamb and cook it in a larger pot. When you want to cook it, grab a lot of salt and sprinkle it into the pot, or just dip the lamb in salt, and you can have a delicious meal. Lanzhou also has the habit of eating garlic and grabbing it. As the saying goes, if you eat meat but not garlic, the nutrition will be halved! It is not greasy, fragrant and delicious, and is suitable for all seasons.

The meat is extremely soft, sour and spicy, and full of flavor. Haggis is one of the traditional foods of ethnic minorities in Lanzhou and surrounding areas (such as Linxia, ??Dongxiang, Guanghe, etc.). ).They are very picky about eating haggis. Not only do they enjoy eating themselves, but they also serve as a delicious treat to guests. Because of the fine workmanship and good cooking skills, the haggis is delicious. Especially the noodles and lamb intestines are very delicious. The method of making noodles is to wash the sheep's lungs with water dozens of times until the pink sheep's lungs turn white, then put the sheep's belly on the trachea of ??the lungs, sew it with a thread, and prepare to pour the noodles in.

When pouring, wash out the gluten of the mixed flour in advance, wait until the flour settles, pour out most of the water, leave an appropriate amount of water, stir the flour into a batter, and pour it into the sheep's belly. Then squeeze the batter into the lungs with your hands until it is almost full, and then pour in the water mixed with clear oil, salt, and cumin powder. Remove the belly, tighten the trachea, and boil in water for about two hours. The method of making sheep intestines is: after washing the intestines, chop the sheep liver, sheep heart, and sheep intestine oil, add pepper, cumin powder, and refined salt, stir them together with the washed rice, mix them with boiling water to make a filling, and pour in the sheep intestines. In the intestine, tie the two ends tightly with string, put it in cold water and boil it, and repeat the cold water several times.

When it is half-cooked, pierce the intestines with a thin iron drill so that the intestines leak out. It will be cooked in 1 hour. Lanzhou stuffed skin stuffed skin stuffed skin stuffed skin is one of the favorite snacks of Northwest people. Although it is customarily called a Shaanxi snack, Lanzhou's dumpling wrappers are unique among the dumpling wrappers in the northwest region with their unique production technology and flavor. Niangzi is a unique kind of pasta that can be used as either a staple food or a snack. Cool and delicious, appetizing and refreshing. The method is very simple: first add high-quality flour with water and knead it into a hard dough, and then knead it repeatedly in clean water to separate the protein and starch. The separated protein, commonly known as gluten, is then steamed and cut into thin slices for later use.

Dissolve washed starch in water. After it settles on the bottom of the basin, pour away the clear water above, add a little alkali, and mix it into a thin paste. Ladle it into a flat-bottomed basin and steam it for a few minutes. When eating, just cut the cooked stuffing into strips, add gluten, add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, cucumber shreds, chili oil, and mix well. A plate of spicy and delicious stuffed skin is ready. Look at the crystal-clear yellow light, which is dazzling among green, yellow, red and white. It is delicate and smooth in the mouth, spicy and sour, and delicious. It is a popular cold noodle. Excellent snack. Recommended locations: Lanzhou Zaihui Niangpi Xiaoxihu Gefu Niangpixi Station Ma Laotai Niangpi can make water on the water and can be used as a refreshing drink or soup when eating noodles. Add chopped green onion and coriander to taste. It's even more popular. Therefore, people in Lanzhou, Dingxi, Tianshui, Linxia and other places like to eat syrup. The syrup has the effect of clearing away heat and relieving heat

Some patients with high blood pressure often eat celery syrup, which can lower and stabilize blood pressure. Serum is said to have certain effects on some diseases of the gastrointestinal and urinary systems. Some hospitals use a combination of slurry and medication to treat burn patients. The preparation of slurry water is also very simple. Generally, vegetable leaves such as celery, lotus, and Chinese cabbage are used as raw materials. After cooking, add the fermented starter, cover it in a basin, stuff it with clothes for a day and then you can eat it.