What are the delicious foods in Ningxia?

Hand-grabbed mutton, minced meat noodles \x0d\ glutinous rice cakes, mala Tang, and cloves elbow with cold skin \ x0d \ x0d \ cloves elbow, also known as Mao elbow, is a special flavor food in Yinchuan. Its taste is fat but not greasy, thin but not firewood, soft and rotten, palatable and mellow. It is a traditional dish of Tongfuju Restaurant in Yinchuan. \ x0d \ x0d \ production method: firstly, burn and scrape the elbow, then boil it white, color it, change the knife, fix it in a bowl, steam it in a cage, and pour the juice. The operation of each process is very fine and the materials are carefully selected. The cloves in the seasoning are rich and attractive, with unique flavor and are deeply loved by customers. \ x0d \ x0d \ finger-grabbed mutton \ x0d \ x0d \ is a traditional local flavor food in Ningxia. Cooked with Jie sheep in "Tan sheep" in Ningxia. Rich in lean meat, the meat is tender, easy to digest and tasteless, and protein is rich. The finished product is full of color, flavor and no greasy feeling. After the hand-grabbed mutton entered the restaurant, the cooking technology continued to improve and the seasoning mix became more and more complete. \ x0d \ x0d \ production method: cut the mutton into chunks of about 2 kg, put it in boiling water, add spices such as pepper, Miao Miao Xiang, star anise, cinnamon, apricot, dried tangerine peel, etc., and stew until the portable mutton shakes bones and the flesh and blood are separated. Prepare all kinds of seasonings, such as sesame sauce, tofu (made into juice), pickled chives, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc. Then mix them in a small bowl according to everyone's preference, and grab the mutton with your hands and dip it in the sauce. \ x0d \ x0d \ sweet and sour yellow river carp \ x0d \ x0d \ is a special food in Ningxia. The preparation method is as follows: firstly, scaling, disembowelling, eviscerating and cleaning the Yellow River carp; Then cut the fish back to the oblique knife pattern, wrap it in yellow paste, fry it in oil pan until golden brown, pick it up and put it on a plate, and pour it with sweet and sour juice cooked in advance. This dish is bright in color, beautiful in shape, tender in the outside and delicious in taste, and it is a delicacy in the south of the Yangtze River. \ x0d \ x0d \ stewed mutton offal \ x0d \ stewed mutton offal with unique flavor. The production method is as follows: the viscera, head and hoof of sheep are carefully washed, cooked in a boiling pot, taken out and shredded. Add the fried chop suey into the original soup, and add onion, ginger, minced garlic, spicy red oil, monosodium glutamate and coriander to make stewed chop suey. The red one is Chili oil, the green one is chopped green onion coriander, and the milky white soup is below the oil color. Take a sip of fresh soup and eat fried chop suey, which is not greasy and mellow. \ x0d \ x0d \ steamed mutton \ x0d \ x0d \ Ningxia snacks. Ningxia mutton is tender and delicious, not greasy, and has no smell. Mutton had better choose breast fork and upper spine, chop it into rectangular strips, wash it in cold water, put it in a bowl, and add ginger, onion and garlic. Add a few raw peppers and steam in a cage for about 30 minutes; Then buckle into the soup plate and serve. When serving, season with vinegar, garlic juice and salt. This steamed mutton is white, tender and red, and tastes as good as chickens and ducks. \ x0d \ x0d \ Crispy chicken is a local flavor snack in Yinchuan. Stir-fried with cooked chicken The preparation method is as follows: firstly, the cooked hen is boned and peeled, the chicken is torn into strips, and salt, sesame oil and monosodium glutamate are mixed. In addition, draw a foam paste with 3 egg whites, add starch and white flour, and mix well; Pour half of the foam paste into the flat plate with clear oil, then put in the chicken strips, and wrap the chicken strips with the remaining half of the foam paste. Put the wrapped chicken strips in a 70% hot oil pan and fry them until they are white and yellow, then take them out, cut them into 2 knives and 3 strips, cut them horizontally, put them on a plate, and dip them in salt and pepper to eat. Crispy and delicious. \ x0d \ x0d \ pigeon fish produces a very precious fish-pigeon fish in the Yellow River valley of Zhongwei and Zhongning in Ningxia. \ x0d \ x0d \ pigeon fish inhabits limited waters, looks like carp, but has a narrow body and a pointed mouth. Catch it with a "sticky net". When it "sticks" to the net, at first glance, it looks like a pigeon on a branch, hence the name "pigeon fish". Yellow river pigeon fish belongs to CYPRINIDAE, with a body length of 25~30 cm, a large abdomen, small eyes, reddish and bright body color and silvery white luster. Its scales are not many, the meat is tender and less bony spur, and it is mellow and delicious after steaming. In feudal society, the palace held a grand banquet. Whenever someone is drunk, pigeon fish is ready to sober up, and the effect is very good. In Qing Dynasty, Ningxia paid tribute to the imperial court with pigeon fish. For this reason, people also call it "court fish", and there is a saying of praising pigeon fish? Quot The geese in the sky and the chickens in the mountains are not as good as the pigeon fish in the Yellow River. \ x0d \ x0d \ pigeon fish is rare because of its small number. It lives in the fast-flowing canyon of the Yellow River and is not easy to be caught. In winter, it sinks into the bottom of the river to hibernate; Wake up in early spring and lay eggs in March and April; In summer, when the Yellow River is particularly turbid during the flood season, it has to surface for air, which is a good opportunity for people to fish. Turtledove misses her hometown very much, no matter how far it is washed away by the Yellow River flood; After waking up, you have to travel long distances, swim against the current and return to your hometown. \ x0d \ x0d \ Ningxia mutton mutton benefits from soil and water, and has no smell. Lambs aged 2~3 months have the best meat quality, which is tender and not greasy. Chop mutton into small pieces, which can be fried, steamed and braised. When eating, it is accompanied by chinese wolfberry wine with Ningxia characteristics, which has a unique flavor. \ x0d \ x0d \ Ingredients: mutton, celery, vermicelli, red pepper, onion, refined salt, monosodium glutamate and vegetable oil. \x0d\\x0d\ Practice: put a proper amount of vegetable oil into the wok, put the chopped mutton into the wok and stir-fry over high fire, and add celery, vermicelli and other ingredients to stir-fry until the mutton is cut. You can eat it with rice. \ x0d \ x0d \ Features: bright red color, tender meat and mellow taste. \ x0d \ x0d \ stewed astragalus with Capricorn neck \ x0d \ stewed astragalus with Capricorn neck. Wash Astragalus membranaceus with warm water, put it in a casserole, add cold water, boil it with strong fire first, and then simmer it with slow fire. Cut the neck meat of Mianjie sheep along the joint and cut it in half from the middle of the joint. Soak in clear water for 30 minutes, then put it in a soup pot and cook it a little. Remove and control the water. Then, put the cooked Radix Astragali soup and the neck meat pieces into a casserole and boil them over high fire, skim off the floating foam, add seasoning packets, onion segments and refined salt, and when the rotten gravy is sticky, take out the onion segments and seasoning packets and put them into the soup plate. This dish has the function of nourishing and benefiting qi, and it is a good food therapy in Ningxia. \ x0d \ x0d \ mutton medlar bud \ x0d \ x0d \ mutton medlar bud Wash mutton, slice it, put it in a bowl, add salt and pepper water to taste, then add egg white and water starch, grab it evenly and size it. Use cold water to remove the bitterness of Lycium barbarum buds. Slide the pulped meat into 60% hot oil, and control the oil after breaking. Leave a proper amount of base oil in the frying spoon, put it on the fire, add the medlar buds and stir fry, at the same time, add the refined salt, pepper water, ear onion slices, Jiang Shui, clear soup and monosodium glutamate, pour in the meat slices, thicken the water starch, sprinkle the soaked medlar particles, pour in the clear oil and turn over the spoon to serve. This dish is white, green and red. Delicious taste and unique flavor. \ x0d \ x0d \ Hand-grabbed mutton \ x0d \ x0d \ Hand-grabbed mutton is a famous traditional snack, which is made all over Ningxia, especially Wuzhong, which has a history of hundreds of years, so it is also called Wuzhong Hand-grabbed mutton. In the past, because many stalls were sold along the street, people who ate them grabbed them with their hands, which is the origin of the word "hand-grabbed". Now you don't have to eat with your hands. Let's use the word "hand grasp". Hand-grabbed mutton can also be used as a big dish. \ x0d \ x0d \ Features: white, tender and not greasy. Ingredients: 8- 12-month-old Mianjie sheep 1 sheep (commonly known as dense-toothed sheep, net weight of each sheep 16- 18kg), pepper, ginger slices, refined salt and triple heavy oil. \x0d\\x0d\ Method: After the sheep is slaughtered, the whole lamb is cut into three pieces (two pieces in front of the waist and one piece behind the waist), soaked in blood and put into a boiling pot. After boiling, skim off the floating foam, then add pepper and ginger slices and cook for more than 4 hours on low heat. Cook, take out and cool. The whole sheep can be eaten, sliced or chopped. There are three main ways to eat: hot food (steamed in a cage after slicing, dipped in three heavy oils), cold food (directly dipped in refined salt after slicing), and fried food (fried in a pot and eaten while frying). \x0d\\x0d\ stewed the waist column. Cook the goat spinal cord in a pot, take it out and let it cool, then gently scrape off the skin with a knife, tear it off and cut it into 3 cm long sections. Put the frying spoon on a high fire, pour the clear soup to boil, add spinal cord, auricularia auricula, refined salt, pepper, pepper water, ginger juice, shredded onion and monosodium glutamate, skim off the floating foam, thicken, drizzle with bright oil and sprinkle with coriander. This dish is soft and tender, delicious and nutritious, and it is a good tonic for all ages. \ x0d \ x0d \ cold noodles \ x0d \ x0d \ Cut the dough as thin as paper, code it with shredded pork and cucumber, and add mustard, vinegar, sesame oil and other seasonings to serve. Taste sour, hemp, spicy, fragrant, cool, fresh, full of color and flavor. \ x0d \ x0d \ The specific method of cold rice noodles is: first, mix the noodles with cold water and knead them evenly, then put them in a basin and soak them in cold water for about ten minutes, and then rub them by hand. The dough left after washing starch is called flour extract. After taking it out, dip it in a special towel to dry the water stains on the flour essence, then steam it in a steamer for about 40 minutes, and you can eat the flour essence. After the surface water washed in the basin is precipitated for three hours, the water on it is poured out, replaced with clean water, added with edible alkali, stirred evenly, then ladled into a skin-making pot and steamed for about five minutes each time. \x0d\\x0d\ Ningxia Sanwei \x0d\\x0d\ buckwheat flour is a popular pasta made of buckwheat flour. During the Qianlong period of the Qing Dynasty, Ningxia used buckwheat noodles as a tribute to the emperor. Its method is as follows: firstly, add a certain proportion of salt water into a proper amount of buckwheat flour, stir until it becomes soft, and knead it into smaller, fine, soft and smooth dough; Then, the noodles are pressed into vermicelli with a special noodle pressing bed supported on the edge of the pot, so that they directly fall into the boiling water pot. Take it out after cooking and mix it with vegetable oil, which can be cold or hot. Add fresh soup prepared with shredded pork, chopped green onion, coriander, pepper and radish slices, and add garlic slices or minced garlic, vinegar, sesame oil and other seasonings to serve. Soba noodles are also good Chinese herbal medicines. It has the effects of moistening intestine, relaxing bowels, lowering qi, clearing heat and detoxicating. \ x0d \ x0d \ fermented skin has a second taste, also called cold rice noodles. There is a saying: "Wear fur in cold weather and eat stuffed skin in hot weather." When making stuffing skin, first stir and knead high-quality wheat flour into dough, then put it into clear water and knead until the dough becomes reticulate gluten, then take out the gluten and let the flour water precipitate into paste; Then pour the batter into a large thin iron plate floating in a boiling water pot with a spoon, spread it evenly and slightly thin, cover it and cook for a few minutes, and repeat until the spoon is finished; Finally, flatten out the gluten and cook it for a while until it is cooked. Let them dry together, peel off the iron plate when it is a little cooler, cut the stuffed skin into slightly wider strips, and cut the gluten into inch-long squares. Collect the stuffed skin and gluten in a dish bowl at a ratio of about 8: 2, mix with seasonings such as soy sauce, vinegar salt, Chili oil, mustard juice, garlic paste and leek, and serve after stirring. It has both the tenderness and softness of bean jelly and the refreshing fragrance of cold noodles, and can be eaten in all seasons. \ x0d \ x0d \ Braised mutton offal is the third flavor and the most interesting Hui-style snack. After the sheep is slaughtered, take out the heart, liver, lungs and belly, pour out the dirt, and roll it repeatedly with boiling water until it is completely clean. Cook in a pot at the same time. If the liver is easy to cook, it should be taken out in advance, and the rest should be cooked for several hours until it is completely cooked. 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The so-called "rotten head soft gluten thick juice." \ x0d \ x0d \ People in Ningxia Hui Autonomous Region drink a bowl of tea. When drinking tea, they hold the cup in their left hand, grasp the lid in their right hand, gently blow the white sesame seeds floating on it with the lid, and chew sesame seeds while drinking tea. After drinking tea, they can eat all the dried fruits in the cup. \ x0d \ x0d \ Stewed Astragalus with goat neck \x0d\\x0d\ Wash Astragalus with warm water, put it in a casserole, add cold water, boil it with strong fire first, and then simmer it slowly. Cut the neck meat of Mianjie sheep along the joint and cut it in half from the middle of the joint. Soak in clear water for 30 minutes, then put it in a soup pot and cook it a little. Remove and control the water. Then, put the cooked Radix Astragali soup and the neck meat pieces into a casserole and boil them over high fire, skim off the floating foam, add seasoning packets, onion segments and refined salt, and when the rotten gravy is sticky, take out the onion segments and seasoning packets and put them into the soup plate. This dish has the function of nourishing and benefiting qi, and it is a good food therapy in Ningxia.