Laomao finger food
Laomaoshouzhuayu 19 15 was founded in Wuzhong, the hometown of Hui nationality. Since its establishment, it has been favored and appreciated by Chinese and foreign guests because of its unique personality characteristics. It is the only century-old shop in Ningxia that has been preserved and spread to this day. Lao Mao's finger grip highlights the Islamic style and national color with its unique facade. National costumes, national languages, national music, and the custom of returning home show the unchanging nationality.
Ningxia niangpizi
Ningxia stuffed skin is one of the special snacks in northwest China. Delicious, refreshing and economical, with both food and rice. It is also a kind of "fast food". As long as you go to the skin-making stall, it will be done in a minute or two. The stuffing skin is made of high-quality flour, and its color is crystal clear and Huang Liang, and it is as transparent as jade. Cut into chopsticks or mahjong pieces, and add seasonings such as sauce vinegar juice, garlic paste, Chili oil, mustard and refined salt as needed.
When eating, just cut the stuffed skin into strips, add gluten, add proper amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil and mix well. A plate of spicy and delicious stuffed skin is ready. Look at the glittering and translucent jade-like Huang Liang, with bright and attractive green, yellow, red and white colors. The entrance is delicate and smooth, hot and sour and flexible, delicious, and it is a popular cold noodle. Excellent flavor snacks. Slurry can also be used as a summer drink, which can clear the intestines and promote diuresis and help digestion.
Dingxiang elbow
Pale red in color, shiny in oil, rotten in skin and fragrant in meat, and fragrant in clove, which melts in the mouth and is fat but not greasy. This dish is a traditional dish in Ningxia. Lilac elbow, also known as hairy 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's a traditional dish in Yinchuan. After the elbow is singed and scraped clean, cook, color, change knives, set bowls, steam in a cage and add water. The operation of each process is very fine and the materials are exquisite. The cloves in the seasoning are rich and attractive with unique flavor.
Baishui mutton tou
Baishui Yangtou is a snack in Beijing. It is a kind of food in which sheep's head is cooked and sliced with white water and sprinkled with salt and pepper. The color is white and clean, the meat slices are thin and big, crisp and fresh, mellow and not greasy, suitable for drinking with meals.
Hand-shredded mutton
Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Uygur and other ethnic groups in northwest China. It is said that mutton has been caught by hand for nearly a thousand years, and it was originally named after eating it by hand. There are three ways to eat, that is, hot (steamed in a cage after slicing, dipped in three heavy oils), cold (dipped in refined salt directly after slicing), and fried (fried in a pot and eaten while frying). It is characterized by delicious meat, not greasy or greasy, and full of color, flavor and taste.
Snowflake mutton
Snowflake mutton has created the most romantic and light association for mutton that has always been famous for its fishy smell. This dish is made by peeling the cooked mutton slices of white sheep, slicing them loosely, cutting them into domino slices, and soaking them evenly with ingredients. Fresh milk and egg white are mixed with minced chicken and mandarin fish, then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over. Spoon the whipped egg white on the steamed mutton slices, which is the origin of the snow-like Kethleen.
Put the spoon on the fire, then add the materials layer by layer, thicken, and finally pour in the chicken (duck) oil. A "snowflake mutton" with bright appearance and soft entrance, such as melting snowflakes, is finally done. Exquisite workmanship, really a little taste of Jiafu eggplant.