锡纸花甲粉(甘州巷子店)

Ganzhou Alley is the indoor exit that leads to Ganzhou Market. It is very lively inside, just like the Big Times. There are many snacks, and there are tables and chairs in the middle. You can buy snacks and sit down to eat. The tables and chairs don’t matter which store they belong to.

Ganzhou Alley - Northwest Niu is located at No. 267, Qingnian East Street, Ganzhou District, Zhangye. It is a food court converted from a clothing market. It mainly serves various local snacks and teas with good taste and reasonable prices, which attracts a large number of people.

Ganzhou was formerly known as Zhangye. It is located in the middle of the Hexi Corridor. It is famous for its novel and diverse pasta and beef and mutton cooking methods. Check in at Zhangye on the tip of the tongue today. 1. Ganzhou rubbing fish roe Ganzhou rubbing fish roe is a specialty snack in Ganzhou District, Zhangye City, Gansu Province. Rubbing fish roe is the name given by the locals. It is the common name for rubbing fish noodles. The raw materials for rubbing fish roe are mainly flour, including wheat noodles, barley noodles, buckwheat noodles, etc., which can be kneaded separately, or two or three kinds of flour can be mixed together to make noodles with various flavors. Ganzhou's diet is mainly based on pasta, and the content is very rich - pulled noodles, pulled slices, firecrackers, chicken intestines, rubbing fish roe, hairy ears, fragrant heads, noodles, oil cakes, roasted shells, happy steamed buns, stuffed skins, small rice, sauerkraut noodles, Hu Bo,... at least there are dozens of kinds. Among this large family of pasta, rubbed fish roe is a member with local characteristics. It is not only full of individual characteristics, but also has the advantages of other pasta, so it is deeply loved by people. The raw materials of rubbed fish roe are mainly flour, including wheat flour, barley flour, buckwheat flour, etc., which can be kneaded separately, or two or three kinds of flour can be mixed together to make noodle fish with various flavors. The workmanship of rubbed fish roe is relatively simple. Use salt water to mix the flour into a dough of appropriate hardness and softness, roll the dough into a dough sheet about half a centimeter thick with a rolling pin, and then cut the dough sheet into four-sided noodles. Use your hands to rub the noodles into noodle fish about one inch long and pointed at both ends on the panel, and cook them in water before eating - rubbed fish roe probably got its name from this. The strength and slipperiness of rubbed fish roe may be rubbed out. Rubbed fish roe is indeed delicious. It can satisfy hunger, relieve cravings, and withstand taste. As long as you like pasta, there is no one who doesn't like rubbed fish roe. Kneaded fish roe is a popular food and can be served in a formal place. Even at a banquet to entertain VIPs, a small bowl of kneaded fish roe is the icing on the cake, and no one would think it is inappropriate. Kneaded fish roe can be eaten in many ways. It can be eaten in soup or dry. When eaten in soup, it is similar to noodles. Put kneaded fish roe in boiling water and cook it. Add common seasonings and green vegetables such as leeks, cabbage, coriander, etc. to eat. When eaten dry, cook the kneaded fish roe, drain the water, mix it with green vegetables, and add seasonings such as balsamic vinegar, chili oil, mustard, mashed garlic, onions and leeks to eat. If it is mixed with rapeseed, yellow flower seeds, koji vegetables and other home-cooked vegetables unique to the countryside, it tastes better. All guests who eat it will praise it. 2. Chicken rolls Mix the dough with low-temperature water with salt, knead it repeatedly and vigorously, and when the dough becomes soft, cut it into round strips, apply clear oil, and stack it layer by layer in the container. When putting it into the pot, rub the palms of your hands together and move them in a circular motion to make the dough round and long. Because it is similar to chicken intestines, it is named /3. Northwest cuisine Fragrant rice is now called Northwest cuisine. A Zhangye proverb says: Opera depends on the tune, and banquets depend on fragrant rice. It is said that fragrant rice was the first dish in the famous court banquet during the reign of Emperor Kangxi of the Qing Dynasty. This famous dish is made by chopping the liver and lungs of pigs and sheep into pieces, adding onions and garlic, mixing them, adding seasonings and salt, and kneading them with flour to make dough, then rolling them into round strips and frying them in oil. This is called rolled liver. Then cut the rolled liver into round slices, put them in a bowl, add seasonings, onions and garlic, and put large slices of meat in another bowl, add broth and steam them, then put them in another large plate, add eggs, pour them with sauce and cook them. 4. Shaokezi It is a kind of sesame cake made by a special tool Shaoke box. When making sesame cakes, put the cakes made of flour into a baking box, and then burn them with wheat straw or firewood. Take them out after they are cooked, which is called sesame shells. 5. Cat ears The method of mixing noodles, cutting noodles, and cutting strips is basically the same as that of making fish roe. The difference is that the four-cornered noodles are cut into small square pieces, and the dough is braised into a nest like an ear with the belly of the right thumb (the belly of the finger). The taste is different from making fish roe. 6. Small rice Roll the dough into a piece of dough as thick as a copper coin, cut it into small cubes, add beef broth, pepper and other seasonings, and then add diced beef. Vermicelli, cooked red beans, etc. are ready. 7. Humo Add mutton or beef slices, tofu, vermicelli, gluten to mutton soup or beef soup, thicken with starch, and add salt, chopped green onions, and garlic to make soup. Then break the twist into small pieces and put them into the soup, soak and stir well, which is Humo. Eating while stewing, fragrant and delicious, it is a favorite snack of Zhangye people. 8. Zhangye Oil Cake Zhangye Oil Cake-golden in color, soft and crispy, sweet and delicious. Made of high-quality clear oil, fine white flour and refined sugar, the flour is first scalded with boiling water until half cooked, stirred repeatedly with cold water, and then kneaded into egg-sized dough, wrapped with sugar, sesame and osmanthus fillings, and fried in oil. It is the favorite snack of Zhangye farmers. 9. Chao Bola Chao Bola is named after the action. Use a cast iron griddle, put the cut sheep liver, lungs, stomach, intestines, heart, etc. with seasonings of chopped green onions and garlic sprouts into the pot, use firewood or coal as fuel, stir-fry with high heat, and eat when cooked. Chao Bola is best eaten in winter. It is moderately spicy, fat but not greasy, smoky and hot, and delicious and hot while frying. It is really a rare street snack. 10. Sao Noodles Sao Noodles are divided into noodles and soup. Traditional noodles are made by hand-rolling the noodles into thin slices, shaped like chives, and then boiling them in boiling water. Authentic noodles are made with chicken soup, various seasonings and goulash to make the soup thick. Noodles are poured into the soup and served with sliced ​​meat, chopped green onions, coriander and dried tofu. Noodles are a cheap and affordable breakfast for the people of Zhangye, and are found in all the streets and alleys. /11. Pao Zhangzi After being stirred with cold water and mixed with vegetables, they are ready to eat. Because they look like firecrackers, they are called Pao Zhangzi. With the increase in the variety of vegetables and the exchange of noodle cooking methods, there are also folks and street restaurants that cook noodles until they are 80% cooked, then put them into a stir-fry spoon, mix them with shredded meat, inch-long garlic, shredded green onions, gourd (cantaloupe) slices and various seasonings to stir-fry the noodles, so they are also called dry mixed Pao Zhang, stir-fried Pao Zhang, and stir-fried Pao Zhang. There are also some that are cooked and put into a pre-mixed meat and vegetable soup, which is called soup Pao Zhang. #Local food #Special food #Find food during travel #Food exploration #Recommended food #Local food #Find food during travel #Food exploration

Taste the local specialties in Ganzhou Alley. It's called an alley, but it's actually a food court on the first floor. I saw the familiar BTV recommend apricot peel tea, and the sweet and sour ice drink was delicious. The yogurt was delicious, and there were more snacks and staples. You can order a few more to try. The "holy chow" tasted good. After a good meal and a good drink, stroll to the big pagoda to admire the pagoda decorated with lights at night. The modern and ancient styles shine beautifully!

In the afternoon, I went to see the colorful sunset of Zhangye Danxia. The splendor was just a moment. It was not as beautiful as expected. Then I went to visit the night market in Zhangye. Ganzhou Alley immediately brought people into the strong flavor of the New Year. The lights were lit and it was very lively. The most common here were various dried fruits, raisins, Li Guang dried apricots, and dried hawthorns. I bought black wolfberries.