Lanzhou Dining -- What to Eat
The food in Lanzhou is quite unique compared to that of central China, having been influenced by ethnic groups - especially the Hui people. Besides the beef noodles, there are local delicacies that cannot be tasted in other places, as well as Sichuan cuisines, hotpot, and western food.
Lanzhou dishes are representative of Gansu cuisine which features the roasting, steaming, and braising of beef and mutton. Local people enjoy many tastes including salty, fresh, tart, and spicy. Gansu cuisine can be sampled at various local hotels. Typical dishes include Jincheng Baita, Jincheng Babao Melon Carving, Baihe Tao, and albino leeks with chicken and roasted pork.
Baihe (Lily) Tao (Peach) is so named because the dish is shaped like peaches. The washed fresh lily - a specialty of Lanzhou - is steamed for about 15 minutes. The lily is then stuffed with sweetened bean paste so that it looks like a peach. The 'peach' is braised in a bamboo steamer for about twenty minutes and then served with a white sugar sauce.
Jincheng Baita is an assortment of cold meats, imitating the famous attraction of Baita (the White Pagoda) in this city, which is a seven-story pagoda with eight facets.
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 eye.
Silk Road Camel Hoof is a nutritious dish since the whole hoof is made up of tendon, which is very tasty.
Quick Fried Camel Hump, a dainty dish, has a history of 1,500 years.
Lanzhou Roasted Pork is heated over charcoal and served with spring pies or sesame pies.
Jinyu (golden fish) Facai (a kind of fungus that grows in the desert near the Yellow River) is a classic dish in Gansu Province. There is no golden fish in the dish; the name comes from the shape. The Fa Cai is soaked in water until it is soft and then kneaded until it is round. Minced chicken flavored with salt, egg white, sesame oil, and cooking wine is used to stuff the Fa Cai so it looks like a golden fish. The'fish' is steamed until it is cooked and then served in a dish surrounded with bree, giving the look of a 'golden fish swimming in water'. This popular Lanzhou dish goes well with wine.
For specialty-dishes, we recommend that tourists try them in the Chinese restaurants of the classic hotels because of their professional cooking style.
|Stretched long and thin noodles|
A bowl of beef noodles costs 2 Yuan and takes only a few minutes to prepare. The chef twists and stretches the dough skillfully and in less than two minutes the noodles are finished. This quick and inexpensive food is undoubtedly the first choice among the locals. There are one or two beef noodles eateries on every street in the city.
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 the locals and many of the tourists.
As many Hui people live in this city, barbequed mutton, boiled mutton, and lamb with wide vermicelli are local delicacies among the various ethnic groups.
Do not forget pie with preserved ham, casserole, and fried field snails, which are good choices for you to enjoy either alone or with friends.
Fried Sheep Tail is actually made up of egg, bean paste, and starch. It is crispy with a golden top.