Qinling-Huaihe River

It is the geographical dividing line between north and south of China.

Because of its special position, this line

Dietary tastes are compatible between north and south.

Crossing the Qinling Mountains, there are heroic northwest and Bashu flavors.

Walking along the Huaihe River, you can see that the Central Plains is thick and Huaiyang is clear and graceful.

National Day and Mid-Autumn Festival holidays

Let's walk along this line together

North and South "Take All"

First stop

Gansu Tianshui

The two mother rivers, which gave birth to Chinese civilization, stretched out their gentle arms when they flowed through the southeast of Gansu:

The water of the Western Han Dynasty in the Yangtze River basin runs from north to south; Weihe River, a tributary of the Yellow River, comes from east to west. Before the "handshake" was completed, a city called Tianshui was born. At the same time, Tianshui, which is favored by the two mother rivers, is both exquisite in the south and rugged in the north, and also breeds a unique food flavor compatible with the north and the south.

Tianshui Pingcai fully embodies this point:

Jiaozi in the north has a flat forefinger, but the flat food in Tianshui is almost the same as the wonton in the south. The trapezoidal dough, with natural "Yellow River gene", is stronger than the wonton in the south. In the south, the stuffing of wonton is mostly meat, while the stuffing of Tianshui plain food is mainly vegetarian, and it changes with time.

After entering the world of Tianshui cuisine through the hole of "Tianshui Pingshi", you will find that there are few cities in the north like Tianshui people-it is obviously a northwest city, but the food is as exquisite as the south.

Northwest buckwheat, eating the "exquisite feeling" of the south.

One day in Tianshui, I woke up from "quack". "Quack" is not the frog's voice, quack is a kind of food. Quack is to Tianshui people, and it is still "cow big" to Lanzhou people, and Chinese hamburger is to Xi 'an people. This is the "life" of Tianshui people.

Gaga looks tender, feels soft and elastic, and tastes "meaty", but it is made of buckwheat starch, the product of carbohydrate law.

Soak the hulled buckwheat in water, stir it into paste, grind it into powder slurry, filter it, pour it into a pot, stir it into jelly with fire, take it out and cool it to get a smooth and tender buckwheat jelly. Fishing thin strips from above with a special knife is "fishing"; Cutting thin slices on the side with a knife is "cutting".

The remaining powder slurry is heated and continuously stirred to make the powder slurry more compact. After cooling, quack is "born". Grab a handful when eating, grind it into irregular small pieces by hand, mix with vinegar, garlic juice and other seasonings, and finally eat a spoonful of the soul of northwest cuisine-oily seeds, which are spicy and soft when imported. Tianshui people respectfully call it "the first food of Zhou Qin", and with a lard box, a breakfast is perfect.

Small shops and stalls selling Gaga generally sell local so-called "natural" things that look like peach gum. Although its face value is not so good, it is rich and unique, and it is a "golden partner". In fact, Ran Ran is the essence of the top. In Tianshui, it is also made of potato starch.

Guagua's other golden partner is the rice crust, which Tianshui people call "Pippi". The batter that has not been scraped clean in the pot is evenly spread on the bottom and wall of the pot, and baked overnight by using the residual temperature of firewood under the stove chamber. The next morning, open the lid and you will find that the batter has formed a shell. When you cut it gently with a knife, the side attached to the pot is amber, thick and powerful, like fried jelly. The rice crust is already scratching you.

The nearest northwest "Jiang Shui" to the Yangtze River.

After eating the snacks made of buckwheat starch and walking into Tianshui people's home, you can see Tianshui people's "heirloom"-paddle cylinder. In this jar, mud has been preserved for many years.

Tianshui people use chicory and shepherd's purse as pulp. After boiling in the noodle soup, they put it in a pulp pot and poured in the old pulp. After three or four days, the slurry in this tank will ferment. Raw slurry water can be drunk directly, or used to make noodles and stir-fry with onions, ginger, garlic and leeks. Tianshui people call it slurry water.

The cooked pulp is poured directly on the surface, that is, the pulp surface, and poured on the leaked bean jelly fish, that is, the pulp fish.

Besides carbonated water, the slurry can also be used for dressing vegetables. Add a spoonful of pulp to the cut cold dish, and a delicious cold dish with pulp will be ready. If you pour it into a warm pot, it is Tianshui people's favorite pulp water heating pot in autumn and winter.

If you want to rinse hot pot, boiled water can also be used as soup base. Whether it's a cold winter or a hot summer day, all kinds of vegetables and meat go in at once and have a rinse. Three or five friends sat around a pot of hot pot with pulp, sweating profusely, and to some extent, eating pulp.

God, is the "meat" of water delicious?

If Tianshui is a song, then carbohydrate food is the "main theme" of Tianshui. Only melody melody sounds good, but it always sounds a little tasteless. At this time, meat food appeared as an accompaniment.

Tianshui belonged to Qin in ancient times, and Qin people were brave and good at drinking. There is also a saying of "dining tables" in Tianshui food culture. Wine is actually an appetizer. The most common way is to shred carrots and mix them with spinach, bean sprouts, shredded ears, mouth strips and liver slices. Bright and sour, it is an indispensable food on the wine table.

Man-Han banquet with eight treasures, eight treasures in the middle, eight treasures in the lower and eight famous bowls in Tianshui.

Eight bowls are generally divided into four kinds of meat and four kinds of dishes. Four kinds of meat, mainly pork, are selected from front rib, middle rib, rear hip and elbow. Because of the different materials, each bowl of meat also has its own name: elbow pork, crispy pork, pork pork pork and square meat. The four elements are mainly radish, vermicelli, kelp and tofu, and the methods are different. Nowadays, with the development of the times and the prosperity of life, "eight cool and eight hot" has replaced "eight big bowls" and appeared in Tianshui people's banquets.

In daily life, Tianshui people also need authentic third films.

The third piece is actually three dishes. These three dishes are all related to meat. The first two dishes are beef stew and Tianshui tenderloin. Tianshui loin is made of beef. After the beef is cut into small pieces, it is evenly mixed with flour and egg white. Stir-fry with vegetable oil, add auricularia auricula, Flos Magnoliae, shredded Chili, and pour with thicken soup. It looks bright, tastes crisp and delicious, and is soft outside and crisp inside.

The other is Tianshui chowder. The key to Tianshui chowder is splint meat. Mix egg white and egg yolk evenly, spread them into pancakes, chop fine beef, add salt, flour and pepper, mix well, spread them between two layers of pancakes, steam them in a cage, cut them into strips, pour in chicken soup, sprinkle with chopped green onion, and add meatballs and fungus. Have dinner together.

Tianshui people solve dinner, and there is another kind of food-mutton offal. A bowl of well-cooked mutton offal, with clear soup made of mutton and sheep bones, sprinkled with garlic sprouts and coriander powder, plus a little pepper, with a steamed bread, warms the heart and stomach, making life warm and amiable.

-End-

Wen Zhen Zheng Li