Gansu

Fried cakes made with rose essence, walnut, sesame and sugar

Chinese Apricot Peel Water, particularly from Dunhuang, is a traditional beverage made from dried apricot peels, often sweetened with rock sugar and sometimes mixed with other ingredients like hawthorn and red dates. It is known for its refreshing taste and health benefits, especially in hot weather.

Fresh lily is steamed, filled with sweet bean paste, shaped like a peach, steamed a second time and served with a white sugar sauce

Fire-roasted chicken

The "Five Kinds of Slices" is a dish from Gansu cuisine that typically features various types of sliced meats, often including camel hump, served with a mix of vegetables and seasonings. This dish reflects the region's rich culinary traditions influenced by both Han and Hui cultures.

Grilled or roasted mutton, lamb, beef, horse, camel, roe deer, eaten using the fingers

Lamb and vegetables cooked with soy sauce, wine and seasonings in an earthen vessel

A variety of cold meats

Facai fungus is stuffed with minced pork or chicken, shaped like a golden fish and steamed

Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. It exists in various forms throughout East and Southeast Asia. One of the oldest beef noodle soups is the Lanzhou niuroumian or Lanzhou beef noodle soup which was created by the Hui people of northwest China during the Tang dynasty. There are numerous beef noodle soups available in China with a higher variety in the west than the east.[citation needed] Another common variety is the red-braised beef noodle soup (紅燒牛肉麵) from Taiwan, which was first created by Sichuanese Kuomintang veterans; it is commonly known as Taiwanese beef noodle soup in English.

Pork roasted over charcoal

Camel hump meat is cut into chunks or shredded and stir fried

Camel hoof is boiled for hours and the gelatinous tendon and meat are molded into the shape of a camel's hoof and topped with meringue, named after camel footprints on the Silk Road in the Qilian Mountains

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

The "White Pagoda of the Golden City" dish from Gansu, China, is a culinary representation inspired by the local landmark, featuring a combination of white and golden elements in its presentation. It typically consists of a white, tender meat, like chicken or fish, served alongside a golden sauce or ingredients, such as stir-fried yellow vegetables or a rich, golden broth, creating a visually and gastronomically appealing meal.

Lamb or beef soup with noodles and small hand-torn pieces of flatbread, served with sides, for example, chilies, cilantro, pickled garlic

A crispy snack made with eggs, bean paste and starch

Tender chive sprouts, serve with shredded chicken, in soup

Carved melon into which various ingredients are placed, for example, pineapple, fungus, cherries, longan, waxberry

Steamed noodles and tofu, serve with mustard, garlic, chili oil, sesame butter, vinegar, soy sauce