Dongxiangzu gourmet

Dongxiang ethnic cuisine includes Dongxiang hand-grabbed mutton, earthen pot, wheat straw, sweet wheat, noodles and sausages, and steamed buns with flowers.

1. Dongxiang Hand-grabbed Mutton: It is a representative famous food in Linxia. Grasping mutton by hand has almost become a masterpiece of Hezhou food culture. According to research, Linxia was called "Hanhan" in ancient times, and Hezhou sheep, also known as "Stacked Sheep", was once a tribute of the imperial court. Dongxiang mutton has tender fat, little and delicate fiber, and is rich in protein and various trace elements.

2. Diguo Pot: Diguo Pot is a way for Dongxiang people to eat potato. Its method is unique, no pot, no oil, and its taste is very special. It is an interesting picnic food. July and August are the best seasons to eat pots and pans.

3. Maisuo: It is a kind of food with Dongxiang flavor. It is a unique local food, picking and steaming the immature highland barley or barley, grinding it into a chopstick-head-sized column with a small stone mill, and eating it with garlic and Chili noodles.

4. Sweet wheat: Sweet wheat, also called fermented grains, is a traditional snack in Linxia prefecture. Soak the skin of wheat, highland barley or oat with water, remove the bran in a grinding pan or a rocky reef nest, cook, air-cool, add sweet koji, mix well, put it in a straw barn or put it in a hot place in a jar for fermentation and brewing, and it will be served after two or three days when there is a smell of wine.

5. Noodles and intestines: firstly, wash the small intestine repeatedly, then stir the flour into paste with water, add proper amount of starch, refined salt, monosodium glutamate and other seasonings, stir well, and pour it into the small intestine to seal. Then steam it in a steamer or put it in a pot to cook it, and puncture it halfway to deflate. When cooked, take it out, cut it into pieces, put it in an oil pan, fry it until the skin is yellow and crisp, then put it on a plate, and add chili pepper oil, garlic paste, vinegar, etc. It tastes mellow but not greasy, delicious and never tires of eating.

6. Flower-roll steamed bun: After the white flour is fermented with yeast and water, it is kneaded with alkaline water and pressed into long strips, which are cut into pieces with a knife and steamed in a cage, and then kneaded into steamed bread. Rolled into flour cakes, mixed with seasonings such as sesame oil, turmeric, bitter bean powder, roses, etc., cut into pieces or steamed with flowers, called oil flower rolls. A steamed bun made of rolled pieces and baked into flour.