The third series of Flavorful Origins takes us around the cuisine of Gansu.
Where to Watch Flavorful Origins: Gansu
10 Episodes
Mutton
E1
MuttonIn Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
Lily
E2
LilyBaked, 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.
Cooked chopped entrails of sheep
E3
Cooked chopped entrails of sheepFrom Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
Flaxseed
E4
FlaxseedIn Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
Gua Gua
E5
Gua GuaGrown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
Beef noodles
E6
Beef noodlesA 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.
Gluten
E7
GlutenBaked, air-dried or sliced into strips, the absorbent wheat gluten can be added to soups and meaty stews, making it a perfect flavor reservoir.
Souherb
E8
SouherbFound in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
Niang Pi
E9
Niang PiFrom 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.
Potato
E10
PotatoDingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.
Cast of Flavorful Origins: Gansu
Yang ChenNarrator
杨苏烨Director
Flavorful Origins: Gansu Ratings & Reviews
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