Seeking Mingshan Dan (2) A non -heritage on the tip of the tongue -cans

As the third batch of municipal intangible cultural heritage, the cans of the cans are the names of the Shandan people to the old seats. The main feature of which dynasty and or not. The main feature is that the main cuisine (commonly known as the ten bowls) is made of sand tanks, so it is called a can. The practice of the traditional banquet of the traditional banquet of the Sanqin earth is a significant characteristic that it is mainly based on cooking pigs, cattle, sheep, and chicken. There are.

The cans of the cans have a long history in Shandan and have been widely circulated. They have strong local characteristics. They are loved by the masses and are included in the "Expo Feast" menu. The cans of the cans used to be a feast before, divided into several types. The highest grade is called chicken elbow mats (also known as sea ginseng or full seats on the 12th floor). The cans of the can only appear at a major ceremony.

As a traditional banquet, the cans include the way of hospitality in Yaman Dan, comprehensive wisdom and health concepts, traditional culture, Chinese theory, banquet wine culture, and so on. Because Yaman Dan is located on the waist of the Hexi Corridor on the Silk Road, it stands out in the integration of a variety of diets, forming the unique food culture characteristics of Shandan, and it is even more present. The tenderness of the southern dishes is gentle.

According to local agricultural and livestock products, materials are selected on the spot, mainly stewed, without any modern condiments, authentic flavor, and mellow dish. The staple food of the cans is generally 8 rolls, 8 buns, and 8 pieces of oil cakes. The main contents of the ten bowls are five 素 素 十, Wu Yan refers to pork pieces of stew (commonly known as red stew), pork slices stew, lamb stew, beef stew, ball stew, and pork belly refers to stewed radish, stewed stew, stewed Potatoes, riven gourds, stew tofu, and gluten.

Shan Dan's "cans of cans" selected materials on the spot, and the cooking techniques are basically cooking, frying, stewing, and steaming. There are strict procedures and processes. Its skills are mainly based on the selection of materials, knives, the mastery of the fire, and the choice of ingredients. For example, the elbow meat, steam on the cage drawer, take more than two or three hours. The dishes made from this are affordable, fat but not greasy, and suitable for old and young, and they have good colors, fragrance, taste, and types.

In fact, a lot of food in Shandan comes from the "cans of cans". Our lamb stewed radish, beef balls, elbow tofu, white chopped chicken, eight treasure rice, sweet and sour ridge, silk -pull potato, etc. The aftertaste of food is endless.

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