Yang Chen
Narrator
Series SeasonSeason 3 episodes2020
Flavorful Origins
Gansu Cuisine
From lamb skewers to the glutenous niang pi, the cuisines of Gansu province offer remarkable flavors as layered as its history.
Episodes
Each episode has its own detail page.
Episode 112 min2020-07-24
Mutton
In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
Episode 211 min2020-07-24
Lily
Baked, steamed or stir-fried, the root of the lily plant is sweet and aromatic. Its flower also serves as a salad ingredient or a noodle topping.
Episode 312 min2020-07-24
Cooked chopped entrails of sheep
From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
Episode 412 min2020-07-24
Flaxseed
In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
Episode 512 min2020-07-24
Gua Gua
Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
Episode 611 min2020-07-24
Beef noodles
A slow-cooked beef broth is the soul of the hand-pulled Lanzhou beef noodle, a go-to dish for discerning eaters searching for a taste of home.
Episode 713 min2020-07-24
Gluten
Baked, air-dried or sliced into strips, the absorbent wheat gluten can be added to soups and meaty stews, making it a perfect flavor reservoir.
Episode 811 min2020-07-24
Souherb
Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
Episode 912 min2020-07-24
Niang Pi
From Lanzhou to Wuwei, epicures put a different spin on niang pi, a glutenous cold noodle dish that often comes with sesame, cucumber and chili oil.
Episode 1011 min2020-07-24
Potato
Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.