Gansu Cuisine

From lamb skewers to the glutenous niang pi, the cuisines of Gansu province offer remarkable flavors as layered as its history.

1. 

   1. Mutton

   2020-07-24 · 12m

   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. 

   2. Lily

   2020-07-24 · 11m

   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. 

   3. Cooked chopped entrails of sheep

   2020-07-24 · 12m

   From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.

4. 

   4. Flaxseed

   2020-07-24 · 12m

   In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.

5. 

   5. Gua Gua

   2020-07-24 · 12m

   Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.

6. 

   6. Beef noodles

   2020-07-24 · 11m

   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. 

   7. Gluten

   2020-07-24 · 13m

   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. 

   8. Souherb

   2020-07-24 · 11m

   Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.

9. 

   9. Niang Pi

   2020-07-24 · 12m

   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. 

    10. Potato

    2020-07-24 · 11m

    Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.