Gansu Cuisine

Season 3 · 2020 · 10 episodes

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

1MuttonIn Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
2LilyBaked, 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.
3Cooked chopped entrails of sheepFrom Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
4FlaxseedIn Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
5Gua GuaGrown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
6Beef noodlesA 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.
7GlutenBaked, air-dried or sliced into strips, the absorbent wheat gluten can be added to soups and meaty stews, making it a perfect flavor reservoir.
8SouherbFound in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
9Niang PiFrom 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.
10PotatoDingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.

Episodes