Ningxia, as a Hui Autonomous Region, has certain Hui characteristics in its cuisine. Hand-caught mutton (Yanchi mutton is the best), haggis, Helan Mountain wild mushroom noodles, mutton noodles, etc. are popular among locals and non-locals. Food that is highly praised. But what I want to share today is not these, but a relatively niche delicacy - a bowl of steamed lamb.
On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province. 34 regional cuisines, 340 regional classic dishes, and 273 themed banquets are freshly "baked". "Bowl of Steamed Lamb" is rated as one of the top ten classic dishes of Ningxia in "Chinese Cuisine".
Stuffed dough: This food is a famous snack in the northwest. As the name suggests, it is a paste made with noodles. According to the different materials used, it can be divided into buckwheat dough, corn dough and potato dough. Depending on the materials used, there are many ways to eat this food, whether it is stir-fried, braised, or cold. The different flavors are quite delicious.
In the 1960s and 1970s, it could be said to be a life-saving meal for farmers. At that time, farmers' rations were of low standard and abundant in coarse grains. Almost every meal in the farmhouse is made without making dough. The reason is that the dough contains a lot of water, and a small amount of flour can make a large volume of food to satisfy hunger; the dough is made of sorghum flour and cornmeal, and is eaten with vinegar and water, which covers up the defects of whole grains and has a good taste. Increase appetite.
The crystal clear skin of Liangpi is stacked layer by layer in a bowl, with a handful of green cucumber shreds, a few pieces of soft gluten, and a few peanuts. If you can tolerate it, add Add a handful of coriander and pour the carefully prepared juice. If you like spicy food, you can also scoop a spoonful of special chili oil, mix evenly, and you can start enjoying a bowl of fragrant cold skin.
Dawukou’s rolled cold skin is even more popular among office workers. Mix cucumbers, cooked peanuts, gluten, coriander, etc. with sesame sauce and other seasonings, put them into a large piece of cold skin, and then wrap them into rolls to eat. It is convenient and delicious.
Fried dumplings are a special fried noodle food in Wuzhong. The fried dumplings are dark yellow in color, with yellow and green complementing each other. They are soft and pliable, and are mellow and delicious. It can be used for both cooking and stir-frying during the production process. The fried dumplings are brown in color and served with green leafy vegetables, alternately yellow and green. It tastes soft and strong, and the more you chew it, the more delicious it becomes. Stir-fried dumplings are one of the favorite pasta dishes of most post-90s generation.
Songzi: A snack of the Hui people. It is made of water made from brown sugar, honey, Sichuan peppercorns, red onion peels and other raw materials, mixed with an appropriate amount of eggs and clear oil, and then kneaded repeatedly into thick strips. Twist the dough, knead or stretch it into a ring composed of well-proportioned and orderly coiled strips, and fry it in an oil pan until brown. Across Ningxia, during festivals, Hui women show their talents and make various kinds of dumplings with different shapes to embellish the festive atmosphere. Nowadays, steamed buns have become a common food in many restaurants, breakfast shops or vegetable markets and can be bought at any time.
Babao tea, also known as "three bubble tea", is a traditional drink that lived on the ancient Silk Road. Babao tea is based on tea leaves, mixed with white sugar (or rock sugar), wolfberry, red dates, walnut kernels, longan meat, sesame seeds, raisins, apple slices, etc. It tastes sweet and delicious, has a unique taste, and has the functions of nourishing yin and moisturizing the lungs, It has the effect of clearing and soothing the throat. In Gansu and Ningxia Hui Autonomous Region, relatives and friends are entertained with "Eight Treasure Tea" brewed in "Three Forts" bowls. Drinking Babao tea in teahouses in modern cities has become very common, and Han people have gradually become involved in this tea drinking custom.