Mutton bubble can be selected as one of the "five business cards of Pingliang". Whether it is word of mouth or influence, it has always been the "overlord" position in Pingliang cuisine rivers and lakes. Ranked first, no one has a problem.
Pingliang mutton steamed buns, the soup is clear but not greasy, fresh but not smelly, and vermicelli, chopped green onion, coriander and seasoning are added to the soup. Sliced meat is selected from sheep, also called standing sheep. The meat is tender and delicious, and it is "one-on-one", that is, mutton and steamed bread are sent separately. The meat should be cooked crisp and rotten, and the dough should be baked soft and crisp. In addition, it is also equipped with spicy oil, coriander, sugar and garlic. Smells good and tastes like a pig. It's really spicy and fragrant, and it's appetizing. Mutton is hot and contains high protein, which is suitable for all ages. If you eat it regularly, you can keep fit.
_ _ Face in Pingliang. You have to ask which pasta dares to call itself a "noodle tyrant", _ _ smiling without a word.
As described by the reporter of Authentic Scenery, in the minds of old Pingliang people, _ _ noodles are their "mother's noodles", and the taste on the tip of the tongue cannot be abandoned. Especially in rural areas, it is essential to hold weddings and funerals to entertain guests. Even if it's just a daily visitor at home, it's not rude to cook a lively meal. In the past, the _ _ bed made of _ _ noodles was one of the necessary cooking tools for every family, so it was also called "bed surface".
Warm pot Pingliang warm pot is called warm pot in the workshop, especially Zhuanglang warm pot.
Zhuanglang Warm Pot has a long history, which originated from various large-scale gatherings, banquets or pots in rural areas. Mainly composed of meat, tofu, vermicelli, potatoes, radishes, fresh mushrooms, daylily and other raw materials. When making, first put the carefully boiled soup into a special pot, and then put the processed clinker or semi-clinker into it according to the different tastes of customers and simmer it with charcoal fire. After the pot is cooked, you can eat it. It is delicious and mellow. Especially in winter, it makes people feel very warm at home, and now it has developed into one of the main specialties of Zhuanglang County and Heping City. Pingliang warm pot is well-made, and the selection of seasonings, the cooking of soup, the treatment of raw materials, the placement of dishes and the art of cooking are all very particular.
Guo Kui is in Pingliang. There are two kinds of Guo Kui, one is Pingliang Guo Kui and the other is Jingning Guo Kui.
Pingliang Guo kui is round, shaped like a pot cover, with a diameter of more than feet, a thickness of five inches and a weight of five pounds. Wheat flour is made of fine flour, pressed by layering and baked in a shallow pot with low fire. Fine production technology, known as "dry, crisp, white and fragrant". Pingliang guokui is hard and chewy, crisp inside and crisp outside, white and shiny, mellow and delicious, long-term storage and easy to carry. It is a necessary "dry food" for Hui people to travel and travel. There are many people selling Guo Kui in Pingliang City, the most famous of which is Guo Wang Guo Kui. Every morning, when a stall is set up, it is "robbed" by the citizens.