Street food & snacks 街头小吃

Dingxi Wide Potato Starch Noodles 定西宽粉

Dingxi Wide Potato Starch Noodles (定西宽粉) are wide starch noodles made in Dingxi (定西), Gansu, from the potatoes on which the city has built its leading industry.

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Wudu Cold Rice Noodle Strips 武都米皮

Wudu Cold Rice Noodle Strips (武都米皮) are sheets of steamed rice batter cut into strips and dressed, a street snack of Wudu (武都) in Longnan (陇南), Gansu.

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Li County Hot Noodle Sheets 礼县热面皮

Li County Hot Noodle Sheets (礼县热面皮) are steamed wheat-flour sheets served warm with wheat gluten and a heavy dose of chilli in Li County (礼县), Longnan (陇南), Gansu.

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Xihe Thick Flatbread 西和锅盔

Xihe Thick Flatbread (西和锅盔) is a round wheat loaf 8 to 10 centimetres thick, baked slowly over charcoal and a wheat-straw fire, and the Xihe County (西和县) government in Longnan (陇南) lists it as a local speciality known for keeping well and travelling easily.

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Liangdang Langya Honey Cake 两当狼牙蜜糕

Liangdang Langya Honey Cake (两当狼牙蜜糕) is listed among the local specialties of Longnan, Gansu. The term 糕 points to cakes.

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Hezhou Hand-Torn Noodles 河州面片

Hezhou Hand-Torn Noodles (河州面片) is listed among the local specialties of Linxia Hui Autonomous Prefecture, Gansu. The term 面 points to noodles or flour-based food.

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Linxia Lamb and Flour Sausages 临夏发子面肠

Linxia Lamb and Flour Sausages (临夏发子面肠) is a halal snack from the Linxia (临夏) area of Gansu that puts two steamed sausages on one plate: fazi (发子), a stuffing of chopped lamb and offal, and mianchang (面肠), a flour paste in sheep casing.

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Tsampa Roasted Barley Flour 糌粑

Tsampa Roasted Barley Flour (糌粑) is flour milled from highland barley, qingke (青稞), which is roasted with its hulls still on before it is ground; pea flour is sometimes mixed in.

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Highland Barley Bread 青稞饼

Highland Barley Bread (青稞饼) is listed among the local specialties of Gannan Tibetan Autonomous Prefecture, Gansu. The term 饼 points to cakes or flatbreads.

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Hand-torn noodle soup 尕面片

The irregular pieces have tender edges and slightly thicker, chewy centers. They carry the broth well and make a satisfying spoon-and-chopstick meal.

Kunkuo oven-pot bread 焜锅馍馍

The crumb is substantial and mildly wheaty, with toasted edges that soften when dipped into soup or tea.

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Qinghai ember-baked potatoes 焪洋芋

Inside, the potato is floury, warm and mildly sweet, with a stronger roasted aroma near the skin. The outer surface may be quite dark.

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