A Culinary Adventure in Lanzhou: Following Subscriber Recommendations
In this video, the presenter embarks on a food adventure in Lanzhou, China, following a comprehensive list of recommendations from a subscriber. This list details not only what to eat (25 items!), but also the best places to find it and how it should be enjoyed. The presenter is excited to dive deep into the local cuisine.
Exploring Lanzhou's Noodle Scene
The first recommendation was for beef noodles, which they had tried the previous day. The list then included six or seven other noodle varieties. Surprised by the noodle diversity in Lanzhou, the presenter sets out to explore beyond the popular beef noodles.
Lanzhou-Style Jian Bing for Breakfast
The first stop is to try Lanzhou-style Jian Bing. The presenter is curious to see how it differs from the Beijing version. Unlike Beijing's often pre-made noodles, the Lanzhou version uses fresh, made-to-order noodles. These thin noodles are then topped with a salty mijiang sauce, chili oil, fermented tofu, and extra sesame sauce (as per the instructions). Fresh carrot and bean sprouts are added for a fresh veggie element. The instruction was to mix everything "a lot".
The resulting dish is a flavorful explosion. Despite its vibrant color, the flavor is surprisingly subtle, with a strong sesame presence. The handmade noodles boast an amazing bouncy texture. However, the combination of the soft noodles and the thick sauce creates a slightly pasty quality. The added fresh vegetables provide much-needed acidity and crunch, refreshing the palate. Interestingly, the dish leaves a cooling sensation akin to a combination of mouth-numbing peppercorn and minty freshness.
Discovering Balser at Huda Bala
On the following day, the presenter tries another breakfast recommendation: Balser from Huda Bala. This store offers six varieties of Balser, but the minimum order is five of each, and you can't mix flavors. The presenter opts for the beef and chive Balser and is instructed to dip it in a mixture of vinegar and chili oil. The presenter quickly decides to pour on the chili oil directly, finding it incredibly smoky and delicious. The Balser itself is fluffy on the outside and filled with chives and beef.
Hand-Pulled Mutton: A Meaty Lunch
Next up is lunch: hand-pulled mutton at a restaurant a 40-minute drive from the city center. The specific cut to order is latal (ribs) with the skin on. Following the instructions, the presenter dips the mutton into chili salt before eating it.
The mutton is incredibly tender. The chili salt, despite its unassuming appearance, is surprisingly flavorful, almost overpowering the meat. The presenter tries the mutton without the salt to fully appreciate its rich, meaty flavor and 50/50 fat to lean meat ratio.
The Garlic Twist
The instructions state that the experience isn't complete without raw garlic. The presenter takes a bite of the mutton dipped in chili salt alongside a clove of raw garlic. The combination is a hit. The three elements balance each other, creating a delicious and moreish mouthful.
TM Pza: A Unique Fermented Oat Dessert
Craving something sweet after the meaty lunch, the presenter seeks out a local sweet treat recommended on the list: TM Pza. This dessert is made from fermented oats, with sugar added as instructed.
The presenter mixes it and takes a spoonful. The texture is unique, and the flavors take some getting used to. However, they quickly become obsessed. The oats burst in the mouth, becoming creamy in texture. The combination of the fermented juice and oats creates a surprisingly creamy flavor, despite the absence of dairy. The acidity adds a refreshing quality, making it perfect for the hot weather.
Lanzhou-Style Shaokao: Barbecue with a Fiery Kick
By 3:00 p.m., the city is quiet due to the intense heat. However, as the sun begins to set, Lanzhou comes alive with outdoor markets and street food stalls. The presenter explores Lanzhou-style shaokao (barbecue), which differs from other versions across the country.
Inside the Flame
Lanzhou-style barbecue is cooked inside the flame rather than over coals. The meat is also generously coated in chili flakes in addition to the usual cumin spice mix. The presenter orders the barbecue along with ciang ciang, barbecue bread stuffed with more chili flakes.
The barbecue is a perfect combination of lean meat and fat, offering a salty and smoky flavor with a warming chili kick. The presenter notes that the spice level is similar to what they experienced in Shaanxi Province, suggesting a possible connection through the Silk Road. Stuffing the barbecue into the chili-filled bread creates a heavenly combination.
Final Thoughts and Recommendations
Despite the messy nature of the food, the presenter manages to keep their white T-shirt clean. The TM Pza dessert and the shaokao were definite highlights. The presenter thanks the subscriber for the incredible recommendations and shares screenshots of the entire list for viewers to enjoy. The next video will explore another location in the province, famous for a particular variety of Mala Tang.
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