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"China's Potato Capital" Dingxi, Gansu Province, taste the delicious food on the tip of your tongue, have you ever eaten "chutuan"?

Time:2022-10-03 07:29:18 author:Elderly tourism Read:269次
"China's Potato Capital" Dingxi, Gansu Province, taste the delicious food on the tip of your tongue, have you ever eaten "chutuan"?

Can you think that such a white and petite flower is actually the flower of a potato that has no value at all? Traveling to Dingxi City, Gansu Province, this beautiful little flower always comes into people's field of vision from time to time, and the pieces are connected and extraordinarily elegant. And when you travel to Dingxi, you can skip the internet celebrity delicacies that can be eaten all over the country. You can't find a second meal outside the northwest region, but you must not miss it. The main raw material of Dingxi stir-fry is the fruit of this small white flower-potato, which the locals prefer to call "potato" or "potato egg". The round, unpretentious potato is steamed and served directly on the table. It is a nutritious and filling staple food, low-calorie, crude fiber, and proper healthy food. Potatoes can be found all over the country. Dingxi's taste is different from other regions due to environmental influences such as soil and climate. And Dingxi or Gansu people also really love potato. The way of eating is constantly renovated. Three meals a day are not repeated. Eating potato has been engraved into the DNA of Dingxi people. It can be used as a staple food, soup, stir-fry, or stewed as vermicelli and wide noodles. The humble potato has been developed into foods with different tastes and shapes, some full of local flavor, and some exquisite and unique. Of all the cuisines, chutuan is particularly popular due to its local characteristics. The method of stirring the dough is simple, just add the potato flour with boiling hot water and stir until it becomes a paste. But it looks simple, but it's not easy to do well. After the water is boiled in a large iron pot, slowly sprinkle the potato flour into the pot, and use a rolling pin or a large iron spoon to stir clockwise and counterclockwise alternately while stirring. , Stir until there are no lumps. The practice is complicated, and the way of eating is naturally not sloppy. The ingredients must be mashed garlic, chives, oily spicy seeds, and then served with balsamic vinegar. If you like slurries, it is also very delicious to mix some with soy sauce. The entrance of the chutuan is flexible and strong, salty and delicious, and the price is not expensive but delicious, and "you can go to the hall, and you can go to the kitchen". If you come to Dingxi to travel, you must not miss such local specialties. (You are welcome to like and leave a message in the comment area. For more exciting content, please pay attention / fall out of the list)

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