Flavorful Origins - Gansu Cuisine
1 - Mutton
Air Date: July 24, 2020
In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
2 - Lily
Air Date: July 24, 2020
Baked, steamed or stir-fried, the root of the lily plant is sweet and aromatic. Its flower also serves as a salad ingredient or a noodle topping.
3 - Cooked chopped entrails of sheep
Air Date: July 24, 2020
From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
4 - Flaxseed
Air Date: July 24, 2020
In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
5 - Gua Gua
Air Date: July 24, 2020
Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
6 - Beef noodles
Air Date: July 24, 2020
A slow-cooked beef broth is the soul of the hand-pulled Lanzhou beef noodle, a go-to dish for discerning eaters searching for a taste of home.
7 - Gluten
Air Date: July 24, 2020
Baked, air-dried or sliced into strips, the absorbent wheat gluten can be added to soups and meaty stews, making it a perfect flavor reservoir.
8 - Souherb
Air Date: July 24, 2020
Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
9 - Niang Pi
Air Date: July 24, 2020
From Lanzhou to Wuwei, epicures put a different spin on niang pi, a glutenous cold noodle dish that often comes with sesame, cucumber and chili oil.
10 - Potato
Air Date: July 24, 2020
Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.