<Visiting Route>

Interview about Diandan

Interviewer: Do you know the food called Diandan?

Interviewee: Yes, I do.

Interviewer: How do you like it?

Interviewee: It tastes good and we like it as it has no addictive.

Interviewer: Do you know why Diandan tastes so elastic?

Interviewee: The material of Diandan is the paste that only has starch after being washed and is fermented. That is why it tastes so elastic?

Interviewer: Have you ever seen Diandan in market?

Interviewee: No, never despite I am 80 years old.

Interviewer: Do you want Diandan to be sold in market?

Interviewee: Yes, of course.

Interviewer: Do you think complicate making procedure is the main reason for its unpopularity?

Interviewee: Although it is complicated, if we have a complete producing system, it will become easier. Just like weaving, we used to do it by hand and now by loom. And it is better to have a band, like Kangshifu instant noodles.

Interviewer: Let’s wish that Diandan be popular not only in northwestern farmers’ families but in more cities.

Interview about Guotie

Interviewer: Your Guotie is so delicious that people of other places come to have a taste. Could you tell us what makes your Guotie so special?

The cook: I just beat my brains out when making Guotie?

Interviewer: Your Guotie is different from others. Could you tell us the secret?

The cook: I make Guotie faster than others. There was a time when I took off the feather of a chook, I put the chook in a plastic bag and poured boiled water on it then covered it tightly in a pot. After a short time, the feather was easily taken off. And I adopted this method to making Guotie. Since then the time for making Guotie has been shorten a lot. In addition, nowadays people pay more attention to nutrition. To make Guotie more nutritious and not prolong the time, I thought of using soured milk to blend the flour.

Interviewer: Is it true that you thought of such idea, had practice and succeeded.

The cook: No, not like that. Only after so much practice and so many times of improving can you make things better. For instance, the first time I made Guotie I added so much vinegar that it tasted sour and awful.

Interviewer: Do you think you have presented the best performance so far?

The cook: No, I don't think so. I still have much room for improvement and I have been looking for better recipe. Like teaching, you need to keep accumulating experience and learning.

Interviewer: Do you have any new ideas?

The cook: Except chicken Guotie, I also made mutton Guotie, and I prepare to make Guotie of various kinds of vegetables to satisfy people having different tastes.

Interviewer: Well, that is a great idea.

Interview in Tongle Restaurant

Interviewer: How many years has the restaurant been operated?

Manager: More than 10 years.

Interviewer: What is the material for making Fried Cake?

Manager: Flour, oil, Bunge prickly ash water, milk(powder), white granulated sugar and soda powder.

Interviewer: Why dose your Fried Cake taste so crispy?

Manager: It mainly depends on the dough and the appropriate proportion of Bunge prickly ash water, milk, white granulated sugar and soda powder. If the customers want to eat the cake instantly, the dough should be kneaded fairly softer, if want to keep for a certain time, it should be kneaded quite tougher.

Interviewer: Why do your Fried Cakes look same in size?

Manager: Because every lump is weighed 250g.

Interviewer: Why do you have four cuts on the cake?

Manager: To make the cake be heated evenly and it is a tradition of Muslim.

Interviewer: Is there any requirement on controlling the heat?

Manager: Yes, controlling the heat is very important. If the cake is over heated, it will be bulged. If the cake is less heated, too much oil will infiltrated and the cake will look bad.

Interviewer: Do you have any knack for making cake?

Manager: Sure. The fermented dough is the one I used when I opened this restaurant. Every time I leave a small part of the dough mixed with the fermented one. Some people want to buy it, but I don't want to sell.

Interviewer: How many cakes do you sell everyday?

Manager: At least 200.

Interviewer: What is the highest record?

Manager: On July 15 of lunar year, I can sell More than 1,600.

Interviewer: Oh, it is the sacrifice day. And the cake is the main sacrifice food. Do you want the foreigners know about your cake?

Manager: Yes, of course. The more people know it the better. Then my cake become famous and I can earn more money.

Interviewer: If the website is successful, your cake can be known all over the world.