1, steamed lamb

Steamed lamb is a famous snack, in the concentric, Haiyuan area is more popular. Lamb selection of sheep's chest fork, the upper spine parts, clean water, put ginger, garlic, scallions, steamed for about 30 minutes. Lamb meat out of the pot, the meat is tender and delicious, no stink, with vinegar, garlic, salt and other seasonings, soft and tender in the mouth, onion aroma.

2, braised haggis

Ningxia a flavorful snack, fresh haggis processed clean, with sheep heart and liver together in the pot to cook, into a variety of ready cooked ingredients, simmering for a few moments, and then finally sprinkled with bright green garlic, parsley, a few drops of red oil, a bowl of colorful haggis soup out of the pot it! In winter, drink a mouthful of soup, and then eat a mouthful of haggis, not greasy and not stink, warm stomach good.

3, clove elbow

Clove elbow, also known as prairie hair elbow, is a special flavor of Yinchuan dishes. Fat and not greasy, thin and not firewood elbow, after prairie hair, scraping and washing, the pot of white boiled, color, change the knife, and then loaded into a bowl, steamed in a cage, and finally pouring juice, out of the pot of elbows soft and taste, mellow flavor. Each process of making elbow, seasoning is very fine and careful, seasoning a clove, but also to make elbow rich in a special aroma, so that its flavor is unique, loved by the public.

4, artemisia noodles

Refreshing and delicious artemisia noodles, after the mouth a long aftertaste. The smooth texture of the artemisia noodles, but also the stomach, the effect of heat. Repeatedly wake up and knead the dough, and finally rolled into a meter or so of very thin noodles sheet, before the pot according to the folding fan folded, and then cut with a knife as thin as a fan generally into the boiling water to cook and fish out, will be tofu, tomatoes, and other vegetables, such as diced boiling out of the soup dish poured into the noodle bowl, a bowl of steaming artemisia noodles is ready.