Gansu - Xiahe, Lanzhou

In the more Northern provinces of China a markedly different type of cuisine is made. Since the Silk Road passed through these parts, many culinary secrets were traded. The food hear features more lamb and yak meat, more spice, and a generally less Asian flare. 

 This is yak meat, seasoned and severed with green peppers. The meat is a bit tough, but very lean.

 Thumpka, a Tibetan soup. It tastes much like Vietnamese pho, but has more depth. Yak meat is also present in this dish.

 Much like the street-side snack we enjoyed in Xian, these crepe like stuffed pancakes feature herbs and yak meat, but are much more bready, less greasy and with less spice.

In Lanzhou hints of Middle Eastern fare are still present. This is a barbequed lamb covered in a dry spice rub. I wish I knew what the spice on the lamb was, because it was definitely finger licking good. A zaatar is also present: an herbed crispy pita bread.