Gansu Cuisine

2020 · 10 episodes · 1h 57m in all · 7.4/10

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

1. Mutton
24 Jul 2020 · 12 min · 7.5/10
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
24 Jul 2020 · 11 min · 7.5/10
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
24 Jul 2020 · 12 min · 7.5/10
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
24 Jul 2020 · 12 min · 7.5/10
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
24 Jul 2020 · 12 min · 7.5/10
Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
6. Beef noodles
24 Jul 2020 · 11 min · 7.0/10
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
24 Jul 2020 · 13 min · 7.5/10
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
24 Jul 2020 · 11 min · 7.0/10
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
24 Jul 2020 · 12 min · 7.5/10
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
24 Jul 2020 · 11 min · 7.0/10
Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.