China Travel Guide: Gansu

FOOD

Lanzhou Beef Noodles

Lanzhou beef noodles (stretched noodles) is the most famous local dish. It was first created during the reign of Emperor Guangxu (1871-1908) in the Qing Dynasty (1644-1911) and it is now popular all over China. This dish has five main features: clear soup, white radish, red pepper, green caraway and yellow noodles. The noodles can be wide or thin to meet different preferences. The noodles have gone beyond food to become a culture.

Eight Treasures

Jincheng Babao (eight treasures) melon carving is a local traditional food. The carved melon peel is used as a bowl to hold white fungus, pineapple, cherry, longan, waxberry and other delicacies. The carving is exquisite and the food is fresh and sweet. This dish will satisfy not only your palate but also your eyes.

Yangfazi

Yangfazi is a famous dish west of the Yellow River, and is a food especially favored by local people in Zhangye city, Gansu province. The making process of yangfazi is very particular. First, choose some fresh goat intestines and clean them for use. Mince the goat's heart, liver, kidneys and other viscera, and add chopped scallions, minced ginger, salt and pepper. Mix the minced ingredients with flour and carefully stuff them into the intestines. Next, steam the intestines. Once steamed, cut the sausage into small pieces and fry until lightly golden. Plate the delicacy, and add chopped green onions and fresh ginger, as well as a sauce made using minced coriander, garlic, chili oil and vinegar. The dish is mild and easy to digest. The delicacy is chewy and has a rich flavor.

Chicken cooked with dough rolls

Chicken cooked with dough rolls is a representative dish of Zhangye, chewy with a rich flavor.

To cook this dish, cut the chicken into small pieces and add fresh ginger, green onions and chili. Fry them until the onions soften. Then, knead the dough and divide it into large lumps. Roll each lump into a pancake shape, brush it with oil, and sprinkle it with chopped green onions. Roll it into a cylinder and cut it into 1 cm-long pieces.

Next, place the chicken in a pot and stew it until it is about 80 percent cooked. Then, arrange the dough pieces over the chicken and allow them to stew until fully cooked. Once done, add the shredded green pepper and onion. The dish is now ready to be served.

Niang Pi Zi

Niang pi zi cannot be missed among the local delicacies. Flour paste is steamed for 3-4 minutes, then cut into strips and served with mustard, garlic, sesame butter, chili oil, vinegar and soy sauce. This is a favorite among locals and many tourists.