Xiaojinwan Dongxiang nationality special products

Xiaojinwan Dongxiang Township is a minority community. Dongxiang hand-grabbed mutton, Dongxiang potatoes, roasted shellfish and scattered seeds all have the unique flavor of the township.

Hand-shredded mutton

Hand-grabbed mutton is a favorite food of Kazak, Mongolian, Uygur, Kirgiz and Tajik ethnic minorities in Xinjiang. Dongxiang hand-grabbed mutton is fat but not greasy, refreshing and delicious. It is a good product in four seasons, and its meat is extremely soft and rotten, sour, spicy, fresh and fragrant. Dongxiang potato

Dongxiang potato

Potatoes, also known as potatoes, have a long history of cultivation in Dongxiang. Dongxiang potato is famous in Long Yuan for its large size, complete surface, high starch content, softness and good taste, and enjoys a high reputation in the market. Dongxiang potato contains a variety of trace elements, low fat content, anti-aging and slimming beauty effects, commonly known as "earth bread", and is rich in vitamins A, B, D and so on. After eating, it can prevent night blindness, beriberi, leprosy and rickets, and promote the metabolic process of human body. It also has a strong protective effect on skin, nerves and eyes, and can also stimulate appetite, help digestion, beautify and strengthen bones. Dongxiang potato basically does not use pesticides in the growth process, which conforms to the national standard of "green food". Therefore, Dongxiang potato has attracted more and more people's attention and welcome, attracting many local people with lofty ideals and merchants from different places to invest in the transportation and processing of potatoes. Dongxiang potatoes have been sold to Lanzhou, Sichuan, Shaanxi, Xinjiang, Guangzhou, Shenzhen and other places.

Baked shells

Bake the shell with yeast, sprinkle with proper amount of alkaline flour, and burn the dried sheep manure outside the door. When all the sheep manure is burned without smoke, roll the flour into a circle as big as a pot, put it in a hot pot, cover it, pry open the burned fire and bury the pot in the fire. The cooking pot is made of pig iron and shaped like a round iron box with a cover. There are big and small ears in the middle of the cover. Buried in the fire, due to the heating from top to bottom, the sesame seeds inside caught fire, yellow and crisp. Yugur people call this kind of scone burning shell. Some are as big as a wok, and some are very small. Cut the big one into pieces with a knife when eating. The baked shell tastes fragrant and crisp, and it won't freeze or break easily when you go out in winter. Villagers in Dongxiang, Xiaojinwan usually have festive events at home, so if they want to be guests, they should make baked shells a few days in advance as the staple food at the banquet. Some women who live well can make baked shells in the shape of flowers, blinds, pomegranates and peaches.

Sanzi

Zanzi is a snack of Hui nationality. Because of different regions, it is also called paste circle and twist head. Mix flour and a little salt, twist into thin strips, fry and eat, disperse and crisp; Fine, even, crisp and crisp are the best. During festivals, the Hui women compatriots in Dongxiang, Xiaojinwan, will show their skills and make various kinds of scattered dumplings to decorate the festive atmosphere.

Xiaojinwan sweet wheat preserves

Commonly known as sweet wheat, it is a wonderful flower in Muslim snacks in my hometown. It is famous both inside and outside the city for its sweet taste and Xian Yi suitable for all ages, among which Yumen Xiaojinwan candied fruit is the most representative. With the development of catering industry, sweet wheat has entered the series of cold dishes in restaurants and restaurants, and the demand is increasing. Sweet wheat in Xiaojinwan, Yumen entered Jiuquan, Yumen and other foreign markets, which became a way for farmers in Dongxiang, Xiaojinwan to get rich.

Sweet wheat, also known as fermented grains, is a traditional snack in Linxia Hui Autonomous Prefecture of Gansu Province, which has the functions of invigorating the stomach, promoting digestion, refreshing and benefiting the middle energizer. The brewing method is to soak the skins of wheat, highland barley or oats in water, remove the bran in a grinding pot or a rock nest, cook and cool, add sweet koji, mix well, put it in a straw bin or a hot place in an altar for fermentation and brewing, and it will be ready after two or three days when there is a smell of wine. Sweet wheat is as sweet as pulp, and the wine is mellow. A bowl of food can relieve summer heat and quench thirst, and fatigue will make you refreshed.

Linxia fazi noodle shop

The processing technology of dough sausage is similar to that of ham. Sausage with dough is made of two different materials: mutton offal and flour. The outer packaging is made of fresh hair sausage. Fresh sheep heart, sheep lung and mutton are chopped, mixed with onion, oil and seasoning, sprinkled with appropriate amount of flour, made into stuffing, put into sheep fat sausage, steamed over high fire, cut into sections and put into a plate. The vermicelli sausage is mainly made of flour, supplemented by seasoning, poured into sheep intestines, steamed in a steamer for about 15 minutes, and deflated with acupuncture in the middle to prevent breakage. After cooking, cut into sections and serve. According to the custom of Linxia, noodles sausage is a dish, with noodles sausage at the bottom and noodles sausage on top. Add Chili oil, garlic paste and vinegar to serve. The coat color is deep red, the noodles and intestines are white and clean, and with bright red Chili oil, the color is bright and the flavor is unique.

Linxia guokui

Guokui is the most common traditional pastry food in Linxia. It takes fermented flour as the main material, and can be divided into onion oil type, sugar crisp type and white cake type according to the different auxiliary materials such as onion oil and sugar. Guo kui has strong manufacturing technology and unique baking method.

When making, first put the edible alkali into the dough, add the dry flour while kneading, and repeat it many times. Knead the dough into a triangle, spread it evenly, roll it flat and round, and press the nest with a special hammer in the middle. Boil the prepared white pot helmet in a special iron pot. Double bottom can make fire. Put the bread in the bottom pot. After the yellow skin on the pan surface is crisp, take it out and put it on a double-layer flat pan. Turn it a few times and it will be out of the pot. Guo kui has the characteristics of crispy skin, soft lining, home travel, long-term storage without deterioration, and onion oil fragrance for more than ten days.

Xiaojinwan Dongxiang finger food

Xiaojinwan Dongxiang people's hand-grabbed food is a special dish of Dongxiang people, and the most solemn way for Dongxiang people to entertain guests is to serve whole sheep. In other words, it is a custom for Linxia villagers and friends to get together for dinner and put all parts of the sheep together, such as neck, ribs, front and rear legs and tail, in order to put everything on the table. In the slack season or rainy and snowy days, several friends with the same temper get together to buy a sheep and choose a master to make it at home. Generally, the owner does not pay for the sheep, but he is responsible for the processing, but there is still a portion of the meat.

After the meat is cooked, it will be moved to all the participants by the owner, and the whole sheep will be divided into equal parts according to the head. When cutting, each part should be cut into pieces, one for everyone, and then everyone can eat their share. If he can't finish it, he can take it away. After eating the meat, pull the noodle soup and have dinner together. From slaughtering sheep, making, sharing meat and eating noodles, they are all shrouded in a warm atmosphere, talking and laughing, joking with each other, very lively. Of course, "scraping bowls", "eating melon seeds" and "eating hair" are inevitable. Finally, the first hoof, the water fell on the master.

In some places, raw meat is divided into equal parts, tied together with twine and cooked in a pot. After cooking, everyone has a helping hand. This is called "knot". In some rural market town restaurants, raw meat is cut and tied by one catty or two jins, and then cooked and sold by portions. Customers come to the door with a bowl of noodles, fast, full, not too late.

Fried clams

Deep-frying is a kind of cake made by Muslims in Xiaojinwan, which is talked about by people because of its bright color, rich variety, crisp and sweet. On the annual Eid al-Fitr, Muslim families compete for beauty, and the streets and alleys are filled with the attractive smell of fried food, which makes people drool. There are as many kinds of bean jelly as 100, among which Huang Liang bean jelly is crisp and fragrant, and its shape is like that of Lamian Noodles. There are golden, sweet, soft and crisp egg skins; There are colorful flowers with different shapes; There is also a vivid, crisp, sweet and beautiful sea made of molds. Linxia is made of flour as the main raw material, supplemented by sugar and food coloring. Ingenious women have their own skilled skills, and then there are flower dragons, bergamot, autumn chrysanthemums, phoenix and so on. After frying, they become all kinds of beautiful handicrafts.

Linxia You Xiang

Xiaojinwan oil fragrance is a unique ethnic food in Xiaojinwan. It is a traditional fried food with unique technology, exquisite materials and sweet and crisp taste. Xiaojinwan stuffed skin stuffed skin is the most famous cold dish in Xiaojinwan, with high load and rich powder. Consists of stuffing skin, gluten and garlic water (namely seasoning). The taste is delicious and refreshing, soft and strong, and the acidity and spicy degree can be adjusted by themselves, which is in line with everyone's taste, especially women. Nowadays, Niangpi has gone out of the boudoir of folk snacks and moved towards the elegant banquet hall, which has become a cold dish on the menus of hotels and restaurants in Linxia and even Lanzhou. The process of making stuffing skin is complicated, the operation technique is strong, and there are many links, so it must be fastened one by one, which is suitable for professional mass production. Need matching tools and utensils: 1, the slurry basin for mixing noodles, with a diameter of about 45-50 cm and a height of about 40-50 cm, can hold 40-50 kg of noodles, and is straight and firm; 2. shabu-shabu (also called shabu-shabu): 40-50 cm in diameter, 8- 10 cm in depth, flat bottom and ears. Usually made of tinplate, a set of 5 pieces is used in turn.