Pingliang is a food gathering place that makes people "eat a pound". There are many authentic snacks here, and they can't finish them in three days. The May Day holiday is approaching. Are you still worried about what delicacies you can’t eat when you come to Pingliang? The editor has sorted out Pingliang Food, let’s take a look together!
Pingliang is located on the Loess Plateau
. Here is one of the origins of Chinese agriculture
. It is also an agricultural and pastoral intersecting area
. Collision and fusion are the background sounds of Pingliang for thousands of years.
. Pingliang people are "carbohydrate demons"
. . It is also a veteran gourmet who has no meat.
. There is only one possibility to eat pasta in Pingliang. There is only one possibility:
is so delicious! Addicted!
Pingliang mutton soaked buns. Photography/Zhu Rui
Lingtai manual noodles. Photography/Zhu Rui
The steps for rolling noodles for Lingtai handmade noodles. Photography/Ethan
The sectioning steps of the hand-made surface of the Lingtai. Photography/Ethan
Buckwheat fish. Photography/Zhu Rui
Buckwheat rolls. Photography/Zhu Rui
Walnut buns. It looks like a walnut on the outside, and it has real walnut filling inside. Photography/Zhu Rui
Smooth-taste jelly fish is best for hot summers. Photography/Zhu Rui
Lentil paste is made of a very small bean powder. The flat-cool lentil paste tastes like black sesame paste, but it is salty, and almonds are added to it, so it tastes like a "crunchy" chewing feeling. Photography/Zhu Rui
Eat breakfast in Pingliang, tofu brain is also an excellent choice. The spicy and sour taste of tofu brain opens up appetite in the chaos of the morning, and there are buns to satisfy carnivores. If it is not enough, then let’s have another dish, Jiamo , and the feeling of fullness is 100 points. Photography/Zhu Rui
Put the cooked potatoes into a mortar and smash them into a paste. Add the sour and sour sauce to make a bowl of potato smel . It sounds easy, but the stirring ball must have a dense texture and must not have any fragments. This has high requirements for the strength and skills of the "Harper Palmist". The person who is responsible for adding potatoes needs to master the opportunity. Photography/Zhu Rui
The staple food is almost done
Let me show you the meat
Pingliang people eat meat without any ambiguity
The meat of mutton soaked buns is large in size, and the generous and enthusiastic enthusiasm of the people in the northwest is fully reflected in this bowl. Photography/Zhu Rui
Pingliang Huimin Eight big bowls. The number of names "Eight Bowls" is actually uncertain. Eight bowls are the banquet dishes that must be served in Pingliang Huimin’s homes during major events. They are mostly beef, and sometimes there are mutton and chicken. These nine bowls are: beef stewed with white radish, stir-fried, stewed stewed stewed, braised pork, braised tofu , braised chicken , spicy and sour soup , crispy meat, carrot stewed meatballs. After a whole set, I ate to the throat. Photography/Ethan
Pingliang Red Bull . Pingliang has had a tradition of raising cattle since ancient times. Years of cultivation have made the beef here excellent quality, tender meat, and full of meat aroma. The best way to eat Pingliang Red Bull is to hot pot. The freshly cut beef is strictly sour, and it will change color and cook when it is dipped in special salty and spicy seasonings. Not only did he have tooth, his mouth was filled with gravy and there was no smell of meat, which made people not want to put down the chopsticks in his hand, but just wanted to keep eating like this. Photography/Zhu Rui
Pingliang Red Bull is also suitable for spicy steak. Excessive seasoning will not take away the aroma of beef, but will make the taste more fragrant and thick. Photography/Zhu Rui
Lamb is an important role in Pingliang people's life. Needless to say, mutton soaking buns are, if you want to satisfy your cravings, it is also great to have a portion of lamb chops. Photography/Zhu Rui
Hotpot. Have you seen the pork belly in the pot? There are also ribs and meatballs. Below are cabbage, tofu and vermicelli. Do I need to say more? If you have the chance, you must go and eat! All language is pale in front of the flesh. Photography/Zhu Rui
Jingning roast chicken .Jingning roast chicken uses local chicken, which is mostly small roosters of about three or four pounds. The meat is firm, but it is effortless to chew. What is rare is that it does not have the high saltiness commonly found in braised roasted products. Photography/Zhu Rui
Pingliang fried noodles.
Raw sign surface.
stewed mahjong .
squashed noodles .
Cold skin.
oil cake .
Alfalfa bun.
Cans of steamed buns.
cool pot helmet.
Part of the content is integrated from authentic scenery
Source: Kongtong Release
Production: Pingliang Municipal Committee of the Communist Party of China
Review: He Wen Zhou Ming
Editor: Liang Fengjiao
Editor: Liang Fengjiao
