Due to the geographical influence and different raw materials, the production methods of Hui staple food are rich and varied, each with its own characteristics. The method of making rice food is simple and has few patterns. Generally, there are white rice, yellow rice, millet, corn and sorghum rice, which are used to make dry rice, glutinous rice and porridge respectively. There are also dried rice and glutinous rice mixed with white rice and yellow rice, which are also called "two rice" by Hui people. The most distinctive rice food of Hui nationality is meat rice, glutinous rice, meat porridge and cake cutting. Meat, rice and glutinous rice are all made of yellow rice and white rice. Generally, the meat is fried with onion and seasoning, and appropriate amount of water is added. After the water is boiled, the rice is boiled into glutinous rice. To cook mutton porridge, cook the meat's soup usually needs water. After the water is boiled, add the wheat grains without wheat film, add rice or yellow rice and add seasoning, and finally cut the cooked mutton into diced meat, or cut the lamb belly, lungs and liver into small pieces. This kind of meat porridge is rich and mellow, and is deeply loved by the Hui elderly. Hui people's cake cutting is also very famous. They are usually made of glutinous rice flour, red dates and rice, and then sprinkled with white sugar, which tastes sweet, soft and refreshing. There are many ways to make Hui pasta, such as boiling, steaming, frying, roasting, frying, frying, boiling and washing. Its characteristics are fragrant, sweet, salty, spicy, sour, soft, hard, crisp, crisp and sticky. (1) Fried food is a traditional food of the Hui nationality. In places where the Hui nationality live in compact communities, it is customary to eat greasy food. Scorpion Scorpion is also a traditional food for Hui people to entertain guests, give gifts and celebrate festivals. Rash originates from the diet culture of Han nationality in China. As early as the Han Dynasty, glutinous rice was fried, divided into pots and crisps, and it was called a "cooler". Later, other names such as "paste circle", "doughnut" and "twist head" appeared. As early as the Ming Dynasty, Hui people in Beijing began to eat fried dumplings. Later, Gansu, Ningxia, Yunnan, Sichuan, Henan, Shandong, Liaoning, Heilongjiang and other Hui provinces all had the custom of eating jiaozi.

When Hui people pay homage to relatives and friends, they should give gifts with prickly heat, and guests at home should be treated with prickly heat and a bowl of tea. The prickly heat of the Hui nationality is thin and crisp. Generally, an appropriate amount of alkaline solution is put into flour, and water boiled with brown sugar, honey, pepper, onion skin and other raw materials is added, and then eggs and flour are added, repeatedly kneaded into thick strips and put into a basin to wake up for a while. When the oil pan is hot, put your four fingers of your left hand together, wrap it around the strip for seven times, gently stretch it, and cook it on chopsticks. When Hui people in Sichuan, Henan, Ningxia, Gansu, Qinghai and other places make prickly heat, they rub the noodles into a uniform long rope, fold the two ends back and forth into eight strands, pinch the two ends together by hand, and then put them into an oil pan. The fried seeds are yellow, fragrant and crisp.

Hui people's twists are also very fine and varied, including honey twist and mild and crisp twist. Crispy twist can be divided into three kinds, rope twist, big twist, fruit twist, sesame twist, hibiscus twist and so on. The composition of these twists is slightly different.

Crispy zygote is also a traditional Hui fried food. It originated from the imperial palace in the Qing Dynasty and spread to the streets of Beijing. The production method is as follows: use clear oil and water to synthesize crispy noodles, roll them into small pieces, then use white sugar or brown sugar, fruit material, flour and clear oil to synthesize sugar stuffing, wrap the sugar stuffing with dough, knead it into a zygote shape, and fry it in an oil pan, which is crispy outside and soft inside, with golden color.

There are two kinds of candied fruit and salted fruit: sweet and salty. Jujube, yam and peach kernel are mixed with flour to make sweet fruit, beef and mutton are used as stuffing, and onion, ginger, salt and starch are added to make salted fruit. Generally, the fruit is made into long strips and fried in an oil pan with slow fire.

Oil cake, commonly known as "hot sticky cake", is a kind of glutinous rice or sticky yellow rice or rice cake. Its production method; It is made by grinding glutinous rice or yellow rice and Gu Mi into flour, synthesizing dough, dividing it into several small portions, kneading it into a circle, steaming it in a cage, frying it in oil until it is dark red, and taking it out.

Hui people also like fried crispy flower cocoons and crispy flowers, as well as various flowers, oil rings, fried cakes with instant noodles, fried spring rolls, rolled pancakes, fried rice noodles and sesame balls.

(2) Wonton, dried grain mold and steamed food.

There are many kinds of roasting, steaming, frying and roasting of Anhui cuisine. The well-known ones are meat buns and dry food buns of Ningxia Hui nationality; Guo Kui, Hui nationality in Pingliang, Gansu; Dry steamed bread and dough steamed bread in Ningguta and other places in Heilongjiang; Beijing's flower rolls, bean paste biscuits; Gansu Linxia Hui small flower roll; Pancakes in Shaanxi; Salty and crisp sesame cakes, sweet and salty sesame cakes, as well as sugar-baked, salty-baked, meat-baked, steamed dumplings, sugar-baked buns, etc., are very popular throughout the northern Hui nationality.

Guo Kui The dry noodle Guo Kui in Pingliang, Gansu and other places is made in the same way as the concentric dry food steamed stuffed bun, but the Guo Kui is thin in the middle and thick on both sides, with an average thickness of more than 2 inches. Each pot helmet weighs about two to three kilograms and lasts for a long time. People in Ningxia Hui Autonomous Region like to add sesame oil and fragrant beans to their flower rolls, which taste like spices. Hui people in Linxia, Gansu Province use Astragalus when making flower rolls. This spice has a nourishing effect on human body, which is both beautiful and delicious.

Oil spinner, commonly known as beggar's shaking coat, is a good product in Huizhou pancakes. The method is to knead dough with cold boiled water, add proper amount of soda, knead it evenly, make cakes in Hong Kong, spread with clear oil, sprinkle with fragrant bean powder and dry flour, roll into a round roll, cut into several parts, roll into small round cakes, spread with clear oil and cook.

Steamed cake is a good product in the traditional steamed products of Hui nationality, which is mostly used for children's full moon and grasping weeks. The method is to roll the fermented noodles into three pieces with a diameter difference of about one centimeter in turn, and spread them in layers from big to small with clear oil, fennel powder and flour respectively. On the third floor, nine peony flowers are made of noodles, and the flower hearts are generally decorated with red dates, cherries and raisins. "Nine peony flowers" means "long". Red dates, raisins and cherries symbolize the sweetness of life.

The dumplings, steamed dumplings and stuffed cakes of the Hui nationality have different tastes and characteristics because of the different fillings and condiments used in different places. For example, the meat of the Hui people in Beijing is tender outside and crisp and fragrant.

Lamian Noodles, Lamian Noodles, handmade noodles and their cooking.

There are many kinds of Hui noodles and noodles. For example, Lamian Noodles, the beef of Hui people in Lanzhou, Gansu, Lamian Noodles, Wuzhong's fried noodles in Tongxin County, Ningxia, Yinchen's long noodles in Xihaigu, mutton noodles in soup in Yinchuan, Daoxiao Noodles of Hui people in Shaanxi, Lamian Noodles of Hui people in Xinjiang, Lamian Noodles of Hui people in Heilongjiang, Lamian Noodles of Liaoning, Lamian Noodles of oil, Lamian Noodles of water and so on.

The long noodles of chrysanthemum morifolium in Ningxia Hui nationality, also known as "crossing the bridge", mainly pay attention to dough mixing, knife work and minced meat soup. When this kind of flour is mixed, some Artemisia powder should be added appropriately to make the gluten delicious. Hui people will make this kind of noodles when entertaining guests from afar or on festive days. For example, on the first night or the second night when a rural bride comes to her husband's house, she should make long noodles by herself, which is also the standard for relatives and husband's family to test her cooking skills. When Hui people eat this kind of long noodles, they usually serve a bowl of minced mutton and put the long noodles in minced meat soup, so it is also called "crossing the bridge" noodles. In the past, after some young people in rural areas were engaged or married, the son-in-law went to see his mother-in-law, who wanted to make such a long face. At the same time, I have to beat two eggs, nested below and fished above, indicating that my mother-in-law likes her son-in-law. Every year after the new wheat comes down, Muslims in rural areas will make long noodles with cold salad. Fried noodles Ningxia Tongxin fried noodles are also very distinctive. Pull the noodles into the pot and pour the right amount of linseed oil into another wok. After the diced fresh mutton is boiled, add a small amount of pepper, garlic slices, chopped green onion, yellow flowers and seasonings, then stir-fry the noodles in a wok to taste, and finally add less fresh soup to the plate. The reason why Huizhou fried noodles are delicious is that noodles are good, hard and smooth; Second, mutton is fresh; Third, use vegetables instead of bowls, because vegetables are shallow and not suitable for bonding the pulled noodles to maintain the toughness of the noodles.

Chopped buckwheat noodles and buckwheat noodles are particularly popular in Shaanxi, Gansu and Ningxia. Cutting soba noodles requires great skill. Generally, you should take a noodle cutter with handles at both ends and operate it with both hands. Lehe doesn't have to roll noodles, but it is pressed with a wooden bed, which is commonly called "Lehe bed" by Hui people. Noodles pressed with this mold are as thick as vermicelli. No matter whether Muslims eat chopped buckwheat noodles or buckwheat noodles, they should also fry mutton with minced meat and fish the noodles into minced meat.

Stir-fried paste, also known as "Hu Bo". This is the traditional flavor pasta of Hui nationality. According to legend, it was popular in Chang 'an area in Tang Dynasty. It is still very popular in the northwest. Paste is to cut hot water and cooked pancakes into thin strips. When the fresh meat is fried with pepper, aniseed, fennel, dried ginger, onion, garlic, Chili noodles and other seasonings, stir-fry it in sliced pancakes, spray broth or water, cover the pot and stew until the soup is dry, and sprinkle with coriander, leek and garlic sprouts.

Fish drilling sand is a traditional summer food of Hui nationality. Commonly known as "rice and noodles". That is, pasta cooked with millet and noodles. Eating more noodles in summer is easy to get angry, but noodles and millet can neutralize it.

(4) Camellia oleifera and its liquid food

Camellia oleifera, commonly known as "meat face" by Hui people, is a convenient food for Hui people to go out for business and tourism. The production method is relatively simple. Prepare good flour noodles first, and then cut mutton or sheep oil into diced meat. When frying, put oil, meat, flour, salt and other seasonings into the pot in turn, and fry on low heat until the color of noodles turns from white to yellow. When eating noodles with meat, put the noodles in a bowl or jar, and then rinse them with boiling water.

Hui Camellia oleifera is yellow and fragrant, and there is no pimple in the bowl after washing. Generally, it can be preserved for two to three months without deterioration, even in hot summer. Hui people not only go out with camellia oleifera, but also eat camellia oleifera for breakfast. During Ramadan, some Hui people have no time to cook or are afraid of trouble, so they use camellia oleifera instead.

Candied fruit is a traditional food deeply loved by Hui people in the north. Its characteristics are sweet and delicious, quenching thirst and relieving summer heat, refreshing and appetizing. Its preparation method is to clean the hair of naked oats or highland barley, put it in a pot and add water to boil, and then cook it with slow fire until the naked oats or highland barley are open. After cooling, stir the sweet starter evenly, put it in a clay pot, put it in a hot place, and ferment until the color is bright and sweet. When eating, put it in a bowl and mix it with cold boiled water.

Hui people also like to eat sour soup, which was popular as early as the Yuan Dynasty. At that time, the method of making sour soup was: there was no limit to the amount of dark plum, adding sweet and sour to boil my core, then adding honey into the casserole, and mashing pine nuts and walnut cheese to cook. Walnuts turn black when they see ebony vinegar. Now the Hui people make sour soup because of different regions, and the methods of making sour soup are different.

Northern Hui people also like to eat white flour porridge when they are sick with a cold. Hui people commonly call it "mixing soup", that is, mixing flour with cold water into flour flocs and small bumps, then putting them into boiling water, and adding vinegar and salt, vegetables or pickles when eating.