The best Gansu dishes come from the city of Lanzhou, where flour-made dishes demonstrate how the ethnic Huis cook.
Gansu dishes use lamb and beer a lot. The methods involve baking, boiling and braising. Their soups normally lack materials, but are full of freshness and taste. The flavours of Gansu dishes vary between spicy, fresh, salty, sour and savoury. Multiple spices are used in cooking, therefore you can expect dense and oily meals.
The famous flour-made Gansu dishes are Latiaozi, Jiuzhangzi, chicken lungs, fish, egg-noodles and so on.
Other famous Gansu dishes are: Humps, Camel, lamb, Weicai flavour pork, Tilan fish, Luoguo fish, Lanzhou noodle, Lamb soup.
Main Dishes
Baisui Chicken (百岁鸡)
Nicknamed "Zhuangyuan Chicken." The inventor of this dish, Wang Xiye, started making his famous Baisui Chicken in 1985. Baisui means "one hundred years old" in Chinese. So, it is well documented that Wang wanted his business to last another century. He also hoped the name of his dish could indicate some sort of "live for a hundred years" message to his customers. This chicken dish is mainly cooked by broiling on a fire. The skins of the chicken will be crispy and soft when they're done. The meat will be fresh and delicate. Currently, the methods of cooking Baisui Chicken have increased to several dozen. However, the best of the best is the hot-pan method.
Pinghuo Hand-grabbing Lamb (平伙手抓羊肉)
This dish was originally brought in by ministers from the Middle East. The best lamb is selected, with special seasoning to enliven the final products. When it's done, the meat will taste neither raw nor over-cooked; it will be a little oily but never greasy.
Jing Ning Chicken (静宁烧鸡)
It's the famous dish of Gansu province's Jing Ning county. Its meat is full of sauce when it's done, which makes Jing Ning Chicken different from other Chinese style chicken dishes.
Shuipen Lamb (水盆羊肉)
A household name in China, it is cooked with fresh lamb meat and bones with seasonings such as Chinese cinnamon, Huajiao and refined salt. Baked buns and Baijimo are normally recommended to go along with this dish. Sugar garlic, spicy ketchup and fresh garlic are other perfect accompaniments. Last but not least, Shuipen Lamb has had more than 1,000 years of history. Try it!
La Lamb (腊羊肉)
The lamp in this dish is pickled by refined salt or Glauber's salt, depending on the season. When the pickling process is completed, the meat is boiled with huajiao, aniseed, Chinese cinnamon and fennel. The cooking time is usually four to five hours so the meat is guaranteed to be well cooked. The meat comes with wooden sticks when served, and its soup is known to be another phenomenal Gansu fine dining product.
Jiangshui Noodle (浆水面)
Another Lanzhou product, it uses the finest local seasonings. The noodle sauce come from fermenting various vegetables, and the noodles are cut into slices with sharp knives. Finally, the soup is served with spring onions, salt and caraway seeds. The soup tastes clear and fresh, and is known for reducing body heat in summer. Others claim that the soup has a few healing effects including refreshing the mind, reducing tiredness and lowering blood pressure. Some local hospitals use the soup to help patients with lung and stomach diseases, and this has shown encouraging effects.
Lanzhou Fresh Soup Beef Noodle (兰州清汤牛肉面)
Locals call it Lanzhou La Noodle. It is probably the most common Lanzhou dish you can ever find. The original Lanzhou La Noodle was introduced by the Hui ethnic group in 1915. Beef and lambs’ livers are used in the noodles, which is where their fragrant smells come from.
The noodles are known for their smooth texture and soft taste, and the soup is spicy and sour. With some beer, it gets better, they say!
Snacks
Drinks
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