1, Jingning roast chicken
Jingning roast chicken, also known as Jingning braised chicken, is a characteristic traditional snack in Jingning County, Pingliang City. Jingning roast chicken is made of native chicken and carefully marinated with various seasonings. Cooked roast chicken is bright in color, bright in appearance, brownish red in color, fresh and mellow, fragrant in meat, refreshing and not greasy.
2. Burning flame
Huoshaozi is a traditional snack unique to Pingliang Jingchuan. The method is to mix the top-grade wheat flour, add two or two oils per catty, roll it into pills, rub it with big oil, then pull the flour apart, roll it open, knead it into a circle, add chopped green onion, big oil and seasoning, wrap it up and flatten it, and put it into rice bran for about half an hour. You can also wrap sugar stuffing, which tastes equally good.
3. Corn Pearl Krabs
Corn Pearl Krabs is a special snack in Pingliang, Gansu Province, and it is a kind of porridge made of corn kernels. Corn kernels are ground and peeled into fine particles to form corn Pearl Krabs, and then boiled with water into thick porridge. The rice is golden in color, rich in original flavor and fragrant. It is very delicious with pickles such as cabbage and green pepper.
4. painted face
Huahuamian is a unique traditional pasta in Pingliang, and it is one of the most famous snacks in Pingliang, especially in Jingchuan County. The main raw material of flower noodles is flour, which is smooth, nutritious and healthy, and is widely loved by urban and rural people.
5. Yellow-faced fish
Yellow-faced fish and fish use corn as raw materials. A little yellow flour is put into a basin filled with cold water and stirred with chopsticks to make noodle soup. Then it is poured into a boiling pot and boiled with strong fire. Then, yellow flour is added. Smooth dough is scooped into the prepared sieve tableware with a spoon and leaked into the cold water basin through many small holes. After cooling, take it out and put it in a bowl. Add various seasonings and serve.
6, pots and pans steamed bread
Pot-covered rice is a traditional snack in Pingliang, Gansu Province, which is named after the shape of pots and pans. The steamed buns in pots and pans are bright and white in skin, fresh in skin, thin in layer, hard and tough, soft and delicious, long in alcohol flavor, hot and soft, cold and brittle, cold and brittle but not sticky, and sweet in aftertaste, and have the characteristics of no mildew, rancidity and taste change after long-term storage.
7. Jingning stuffed skin
Jingning Niangpi is one of Pingliang Jingning snacks, which is soft, smooth, sour and refreshing. It is not only a street snack, but also a meal in hotels, restaurants and restaurants. Jingning stuffed skin is a kind of food made of flour. Its color is crystal clear Huang Liang, and it is translucent jade. Cut it into strips the thickness of chopsticks, and add seasonings such as soy sauce, balsamic vinegar, garlic juice, Chili oil and refined salt to serve.
8. Jingning Guo Kui
Jingning Guokui, also known as Jingning Pancake, is famous both inside and outside the province for its unique, crisp and lasting quality. Jingning Guokui flour is snow-white, flat in appearance, uniform in thickness, bright in color, crisp and refreshing, sweet and delicious, rich in cake fragrance, attractive in appetite, not easy to break, and will not go moldy and deteriorate even in hot summer. It is favored by tourists and is a good product for traveling and giving gifts to relatives and friends.
9. fragile zygote
Crispy zygote is a local specialty snack in Pingliang, which is crisp, sweet and delicious. Crispy zygote takes local high-quality wheat flour and linseed oil as raw materials, and walnuts, peanuts, black sesame seeds, white sesame seeds, sunflower seeds and green silk as fillings. It looks like jiaozi with lace, with golden color, crisp outside and tender inside, oily but not greasy, sweet and delicious.
10, Huating Sanfan
Huating rice is a traditional pasta snack in Gansu. The main raw materials are corn and yellow noodles. Put the flour ground from newly planted corn and stone powder into the pot and cook it, then sprinkle with yellow flour, and finally cook for about five minutes.