1. Stewed Jie Lamb

This dish is the first of the eight bowls. It combines the deliciousness of home-style stewed lamb and traditional mutton in one bowl. It is first stewed slowly over low heat, and then cooked Steamed in a steamer for more than two hours, the soup is clear and meaty, thick but not greasy.

2. Braised yak meat

This dish is made of pure yak meat as the main ingredient, and is served with braised five-flavor sauce, first simmered and then steamed. It is reddish in color and rich in flavor. , the taste is soft and chewy, salty and delicious. Yaks thrive in the alpine areas above 3,000 meters on the Qinghai-Tibet Plateau. They have tall bodies, well-developed heart and lungs, compact muscles, and strong bones. The Hong Kong and Macao markets regard yak meat as "the crown of beef cattle."

3. Braised local chicken nuggets

This dish uses free-range local chicken as the main ingredient, which is marinated, coated in flour, deep-fried, and then steamed for two hours. The local chicken pieces have thin skin and tough meat, chewy texture, and the soup is thick and delicious.

4. Steamed hairtail fish

This dish is made of hairtail fish as the main ingredient, which is pickled, fried, steamed and stewed. The meat is tender and fat, and has a homely taste. It is a kind of food that people prefer to eat. Marine fish have high nutritional value. Traditional Chinese medicine believes that it has the effect of appetizing, warming the stomach and replenishing deficiency, as well as moisturizing the skin and beautifying the skin.

5. Hot and sour soup tenderloin

This dish uses mixed beef tenderloin as the main ingredient, put it into the oil spoon and fry until it is cooked. When served, the tenderloin is heavily oiled to make it crispy on the outside and tender on the inside. Hot and sour pork tenderloin is named after the taste and raw materials, and the sauce is adjusted according to the proportion. It is the authentic "sour and spicy" flavor of the Northwest and is a traditional famous dish with local flavor in the Northwest. It is tender and delicious, sour and spicy, juicy and juicy. It makes a loud noise and bursts the tenderloin, which makes people look at it with admiration and wow them. It is characterized by clear color, translucence, crisp and delicious taste, oily but not greasy.

6. Beef Balls and Braised Cabbage

It is a traditional Muslim dish. Beef is chopped into puree with a hand-made knife. It is made of more than ten different seasonings combined with unique craftsmanship to make beef balls. It is served with Served with beef bone soup and cabbage simmered in the soup, it is salty and refreshing on the tongue, fragrant and tender, leaving a fragrant taste on the lips and teeth.

7. Braised tofu with smoked bamboo shoots

Smoked bamboo shoots are smoked from bamboo shoots. It is a low-fat, low-sugar, high-fiber dish that nourishes yin and cools blood, appetizers, strengthens the spleen, clears away heat and resolves phlegm. , nourish the liver and improve eyesight. Tofu is an ancient traditional food in my country, which has health-preserving effects. Regular consumption can effectively reduce oxidative damage to the vascular system. As the saying goes: "Green vegetables and tofu ensure safety", and there is a folk saying that "the taste of tofu is far better than bird's nest".

8. Yipin Eight-treasure Rice

For this dish, boil the fine white glutinous rice in boiling water until half-cooked, take it out, stir in sugar and honey and mix well. Carefully put a layer of raisins, green and red silk, jujubes, lotus seeds, peanut kernels, walnut kernels, etc. in the bowl, then put the evenly mixed semi-cooked glutinous rice into the bowl, and steam it in the basket. After unloading, pour the rice in the bowl onto a plate and pour honey over it. It is bright in color, sweet and oily, and not greasy.