What is the typical cuisine of Gansu

The roots of taste

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This inspiring journey through Chinese cuisine reveals the stories of the people who create and sustain these culinary traditions.
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The producer Chen Xiaoqing also realized the popular culinary documentary series "China on the Tongue".

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The roots of taste

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The roots of taste

Lamb skewers wrapped in fat are a delicacy in Jiayuguan, as are mutton and tripe, which are cooked using hot stones in the Ganjia pastures.

Lily roots turn into sweet, aromatic dishes in any form. The flowers of the plant can be used as a side salad or as a topping for pasta dishes.

From Linxia to the Hexi-Corridor, sheep offal, either seared hot, in skin or in a fat coat, is a delicacy.

Flaxseed rolls are a staple food for farmers in Wuwei, and flaxseed oil is used to refine pastries such as Yongdeng moon cake.

Buckwheat is grown on the Longdong plateau - an essential ingredient for pasta dishes, pancakes and hearty breakfasts.

A slowly cooked beef broth forms the basis for Langzhou noodles with beef, a dish that for many gourmets means a piece of home.

Whether baked, air-dried or in strips - wheat gluten provides that certain something in soups or meat-based stews.

Souherb, a light-colored soup made from fermented vegetables such as endive, celery, carrots or cabbage, is prepared with fish roe in a Dutch oven.

Gourmets from Lanzhou to Wuwei give the cold noodle dish Niang Pit, which is often refined with sesame, cucumber and chili oil, their own touch.

Over 30 different types of potato are grown in Dingxi, which are delicious in slices, as a puree or in noodle form with pork or spicy sauces.

Yunnan is known for a variety of dairy products, including Dali Rushan; thin slices of cheese that are fried, grilled or marinated in honey.

Nanpie impresses with a regional forest berry and describes a variety of different aromatic pastes made from pureed vegetables or fish.

The traditional culinary dish Sa combines cold meat or raw vegetables with a diverse sauce that is often mixed with curdled pork blood.

Qiyou is obtained from the fruits of the lacquer tree and used as an oil to prepare eggs, congee, pork stew, roast chicken and even bee larvae.

Xuanwei ham, a typical filling of the local moon cake, is served thinly, steamed, with egg, braised or as cold cuts.

Goose thistles can be pickled for sour, crispy enjoyment and fried with pork or used to refine radish stew.

The fiber banana from Yunnan can be enjoyed - with sticky rice in banana leaves or with seasoned fish - as a sweet snack or as a hearty meal.

Sour fruits such as lemons and sour papayas are, in addition to their appetizing qualities, a suitable ingredient for chicken strips, carp and shrimp sauce.

The rice cake It is baked as a sticky snack, fried in slices with vegetables or in the form of noodle-like strips.

The traditional dish Zha consists of selected dried and fermented vegetables and fish as a side dish; prepared according to old conservation methods.

In Chaoshan, olives are preserved in different ways and are used in a wide variety of dishes, such as fresh juices and meat soups.

Kway Teow is one of Chaoshan's most popular foods. The rice noodle strips are either fried in a wok or wrapped around tasty ingredients.

From Puning to Shantou - marinated crabs are prepared with garlic, coriander or chili pepper, depending on the region. But they are always fresh and tender.

The taste secret of Chaoshan Lake, a main ingredient for braised meat dishes, goose head and brine stew, are spices such as cinnamon, anise and galangal.

A long time ago the soybean came to Chaoshan from the north. Soy paste is now used in many dishes - from spinach to steamed fish.

Preserved radish has a long tradition in Chaoshan and gives many dishes - from ribs to fried squid - that certain something.

With umami aroma and the fresh taste of the sea, seaweed is seared, deep-fried, roasted or a real treat for the palate as a refinement of soups.

Steamed, marinated, deep-fried, grilled or dried - oysters are a classic in Chaoshan cuisine and are traditionally grown in the city of Jingzhou.

The Chaozhou tangerine is fried or dried and preserved and used in the preparation of sweet temptations. The bowl serves as a piquant spice.

Hakka-style tea leaves are boiled with herbs and then ground with sesame seeds or peanuts in a mortar to make Lei Cha, an aromatic drink.

Traditional tofu cake with garlic, fat, liqueur and fermented soy quark is rich in taste and looks back on centuries of history.

Professional butchers in Chaoshan sharpen their knives to cut premium beef into flawless, marbled pieces - juicy, tender and ready for hot pot.

Making Chaoshan beefballs the traditional way takes hours of hard work to get the ideal texture and flavor.

Yusheng (freshly cut raw fish) has a long tradition in Chaoshan and is usually served with vegetables and dip.

The brown-striped mackerel is salted, cooked and air-dried in bamboo to make a full-bodied, tasty and simple main course.

Fish sauce is indispensable in Chaoshan's kitchen. It is traditionally made from salted and fermented Hilsa herring. But there are also modern methods.

In Chaoshan, after the lizard fish has been released, it is processed into surimi (fish paste) - a versatile ingredient with a uniquely soft and elastic texture.

Mussels from the waters around Nan’ao Island are a summer delicacy - extremely tasty with basil, in spring rolls and with fried rice.

Thai ginger was imported to Chaoshan from Southeast Asia a long time ago. The seasoning gives meat dishes such as chicken or lamb an additional flavor.

Chinese feverfew tastes good and is rich in nutrients. After blanching, it is used in soups and the rice porridge popular for breakfast.