Dunhuang, a city steeped in mystery and ancient charm along the Silk Road, is not only renowned for its magnificent cultural heritage but also for its rich and diverse cuisine that draws visitors from afar. The food of Dunhuang embodies a fusion of Central Plains, Western Regions, and ethnic culinary traditions, presenting a unique regional flavor. The chewy and savory Donkey Meat Yellow Noodles, the rich and fragrant Stewed Lamb with Flatbread, the distinctively grilled Red Willow Lamb Skewers, the firm and smooth Alkali Noodles, the sweet and crispy Puffed Oil Cakes, and the tangy and refreshing Sour Soup Noodles—each dish carries the deep historical and cultural imprints of this land, showcasing the profound culinary heritage of Dunhuang.
Donkey Meat Yellow Noodles
As one of the eight culinary wonders in Dunhuang, donkey meat yellow noodles are a delicacy you won't find once you leave Dunhuang! The yellow noodles get their name from their bright, golden color, resembling fine dragon whiskers, which are thin and have a chewy texture. The delightful texture of the yellow noodles entirely depends on the skills of the noodle master. You can see the noodle master skillfully handling a pale-yellow dough weighing about seven to eight kilograms, sometimes stretching it into long strips, sometimes twisting it into a braided shape, and thus creating vermicelli-like noodles.
Stewed Lamb with Flatbread
If you talk about the most authentic food in Dunhuang, “Huyang Menbing” (stewed lamb with flatbread) is considered the most down-to-earth Dunhuang dish. Lamb is first simmered until nearly done. Then, thinly rolled dough sheets are placed on top of the meat, covering the lamb completely with the raw flatbreads. Finally, you will see a dish where large chunks of lamb fill the plate, and each piece of flatbread is tender and smooth, soaked in the rich, full-flavored sauce.
Red Willow Lamb Skewers
When visiting Dunhuang, it is highly recommended to visit the Shazhou Night Market for skewers. Dunhuang’s red willow lamb skewers are a unique take on grilled lamb. Red willow branches are carefully selected, with one end sharpened for skewering the meat. Once the lamb is skewered on the red willow, it is grilled over charcoal. During the grilling process, the oil rich in vitamins within the red willow seeps into the lamb, enhancing its nutritional value and imparting a unique woody fragrance.
Alkaline Noodles
For the people of Dunhuang, who primarily consume wheat-based foods, alkaline noodles have been a delicacy for entertaining guests since the Tang Dynasty. In Dunhuang, there is a type of poplar tree that locals call the “wutong tree”. From this tree, a type of edible alkaline sap is extracted and added to flour when making noodles. These noodles are characterized by their resilience, chewy texture, and stomach-soothing qualities. Commonly known as “alkaline noodles”, they are also called “saizi noodles” (a traditional Chinese noodle dish that typically features minced meat cooked with various seasonings, often served with noodles and garnished with vegetables). They are served to celebrate the birth of a child, during festivals, and symbolize longevity, hence the name “longevity alkaline noodles”.
Puffed Oil Cakes
Pa'er Yougao (Puffed Oil Cake) has evolved from the Tang Dynasty dessert “Jianfengqiao”(called “Graceful in the Breeze” for its puffed texture) and has a history of over 1,200 years in Dunhuang. Pa'er Yougao gets its name from its bright yellow color, fluffy, gauze-like surface, and densely packed small pearl-like bubbles on top. Pa'er Yougao is more like a dessert, crispy and as light as dandelion fluff on the outside, with a sweet, sticky interior, making it a must-have treat before or after meals for people of all ages in Dunhuang.
Sour Soup Noodles
Dunhuang Jiangshui Noodles (Dunhuang Sour Soup Noodles) is a type of noodle dish made with fermented vegetable juice as the broth, combining a tangy and fresh aroma. It is said that the water from Dunhuang Crescent Spring, combined with the fermented juice of a wild herb called “yangnai manman”, creates a delicious, refreshing, and cooling beverage. This unique flavor, when paired with noodles, gives rise to the name “Yuequan Jiangshui Noodles” (Crescent Spring Sour Soup Noodles). Jiangshui(Sour Soup) has a history of at least 1,200 years in Dunhuang. In modern times, jiangshui noodles have become a popular folk snack enjoyed by the local people of Dunhuang.
From：https://mp.weixin.qq.com/s/lsbsjO10Fyc7E83rDotb5w
