Yinchuan, referred to as "Silver" for short, is the capital of Ningxia Hui Autonomous Region, a national historical and cultural city and an important central city in the northwest of China.
. The military, political, economic, cultural, scientific research, transportation and financial center of the whole region is a comprehensive industrial city with the development of textile industry as the mainstay and the coordinated development of machinery, chemical industry and building materials industry. Located in the middle of Ningxia Plain, bordering on the western edge of Ordos in the east and Helan Mountain in the west, the Yellow River passes through the city. It is a famous historical and cultural city in China, a central city in the adjacent area of Ningmeng, Shaanxi and Gansu, a node city of the Silk Road, and a key economic zone for further implementing the strategy of developing the western region. Yinchuan is an ancient city with a long history. As early as 30,000 years ago, Shuidonggou site was inhabited by human beings. In history, the capital of Xixia is a national historical and cultural city. It is also called "Phoenix City" in folklore, and it was called "Xingqing House" and "Ningxia City" in ancient times. Known as the "land of plenty in the south of the Yangtze River", there is a famous national scenic spot Xixia Mausoleum in the west.
Yinchuan's diet is dominated by the eating habits of Han and Hui people.
The diet of the Han nationality is mainly northwest cuisine. Yinchuan Hui people's diet has both the traditional flavor of the Central Plains and the dual flavor of Muslims, which is the result of the integration of Hui people and Chinese civilization. There are authentic Muslim food and dishes, as well as many unique Muslim snacks. Muslim dishes include steamed mutton, crispy beef and mutton, hand-grabbed mutton and so on. And very authentic Hui snacks, such as mutton offal, mutton bread in soup, Muslim cream cake, Mashan white water chicken, etc.
Muslim minced meat noodles
Mutton noodles with minced meat is a famous traditional pasta in Ningxia. In the streets of Yinchuan, the capital, mutton noodle restaurants can be seen everywhere. It is said that it evolved from the "longevity noodles" in the early Tang Dynasty, and it became a good product for old people's birthdays, children's birthdays and other festivals, meaning "long life". Soup flavor is the main feature of noodles with minced meat. As the saying goes, "drinking soup" means this.
Ningxia Noodle Soup jiaozi
Jiaozi in vermicelli soup is a special snack in Ningxia, also known as "Lapila Stone". Puffing actually refers to jelly. This bean jelly is made of lentils rich in powder, which is elastic and slightly transparent in the pot and will not paste after a long time. Stone refers to jiaozi, which is cooked by pouring ingredients such as bean jelly, jiaozi, auricularia auricula and yellow flowers into delicious mutton soup. Add salt, raw onion, vinegar, oil noodles and monosodium glutamate when cooking. Made into hot and sour snacks. Its taste is sour, spicy and fresh, and it has the effect of reducing fever and dispelling cold, which is quite suitable for people in cold areas.
Cold onion
Allium mongolicum Regel is a specialty of northwest China and one of the special dishes of Ningxia. It grows on the edge of Gobi and desert at high altitude. After collecting and cleaning, some fine sand is precipitated in the basin, which is slightly spicy, so it is called Allium mongolicum Regel. Allium mongolicum Regel can be used as a variety of delicious food and has certain medicinal value. It tastes delicious after cold salad, and can be used with meals and wine.
Muslim mutton pancake meat
This is a traditional Anhui dish. Well-chosen materials. First, cut the sternum and upper ridge of the sheep into squares, wash them with clear water, put them in a bowl, steam them in a cage for about 30 minutes, and then buckle them into a soup plate to eat. Serve with vinegar, garlic juice and salt. It is white, tender and red, not greasy, and has the effect of nourishing and strengthening the body.
New Year cake; rice cake
Sticky cake is a kind of food with Hui flavor, which is made by grinding sticky yellow rice and sticky Gu Mi into flour. Its preparation method is: firstly, noodles are mixed with water and kneaded repeatedly, and then steamed in a cage. Then cut the steamed cake into pieces and fry it with incense. The fried sticky cake tastes soft and delicious, sweet but not greasy. Generally, Hui elderly people like to eat sticky cakes best. Some people also wrap some brown sugar when frying cakes and make them into candy cakes.
Sheep travel expenses, fruit
Like oily incense and prickly heat, mutton rolls and fruits are both traditional foods loved by Hui Muslims. Sheep wrap is also called "oil ring". When frying oil, you can fry mutton buns and fruits with oily noodles at the same time. The production of sheepfolds is very simple. Just put the dough into a bracelet-sized doughnut, fry it slowly in an oil pan, and take it out after the oil penetrates into a deep red color. In this way, the fried sheepfold is smooth and smooth in appearance, transparent in oil, soft and soft, and delicious; The production of fruit is a little more complicated. First, make the dough into the shape of leaf petals, and then put it into the oil pan. The frying time is longer than that of fragrant oil, prickly heat and sheepfold, until the leaves and petals are fried and cooked. Eating is simply a major feature of fruit, and the preservation time of fried fruit is longer than that of oily incense and sheepfold.
Tofu pudding fish head
"Yellow sand, clear water and green reeds, blue waves reflect fish strength". Husha Fish Head-a unique regional specialty in Ningxia, Zunyuan cuisine "Tofu Bean Head" is a fine product in the fish head series, which not only has the nutrition of bean curd and the freshness of fish head, but also has the characteristics of salty and slightly sweet Ningxia. The big fish head in Husha Lake is stewed with big grains of salt. On this two-foot disc, there are about 35 kilograms of Hu Sha fish cut in half and served with a pot of fresh fish soup to go. You should eat the meat behind the gills first, where the meat is the best and most tender, and then eat the fish lips, fish and back meat in turn. Shahu fish is served with juice. Bright color, no fishy smell and no peculiar smell. When eating, it must be served with garlic paste and ground sesame oil, which is smooth and tender. Hu Sha fish head soup is tender, fresh, fat, white and smooth, with a long aftertaste.
Oat steamed dumplings
The stuffing and taste of naked oats steamed dumplings are different, but the inherent mellow taste of naked oats remains unchanged. The method is to knead oat flour into a basin-slippery, surface-slippery and hand-slippery dough with just boiled water, knead it into a round dough sheet with a diameter of 7-8cm as thin as dumpling skin with both hands, then fold the dough sheet in half and wrap the prepared dishes (most of them are shredded yam mixed with vegetables, some with leeks, some with fennel and some with shredded pork). When eating naked oats dumplings, it is best to use traditional sauerkraut soup and add a little chopped green onion to the oil. According to the taste of consumers, seasonings such as Chili powder can also be added. It is characterized by fragrant skin, fresh stuffing, softness and delicious taste.
Mi huangzi
Beige is a snack in Ningxia. First, yellow rice flour is fermented with water and paste. Add clear oil and candy (maltose) into a concave pot with a cover, pour in the cooked yellow rice batter, fry and take out the pot. One side is brown and the other side is milky white. Now fry and sell. It looks like a cake and tastes soft, crisp and sweet. Vortex cold dish: cut the vortex skin into strips, add a small amount of green vegetables, and mix well with mustard juice, garlic paste, sesame sauce and mature vinegar. It is a timely good product in late spring and early summer. From the end of Qing Dynasty, there was another name called "Plum Blossom Cake".
Mutton laocuo noodles
Old mutton noodles are made of refined flour and selected mutton tips. Noodles are hand-kneaded, and you can see clear mutton soup, bright pepper oil, dark green coriander, fresh mutton, green plum beans and milky tofu. When a chopstick is provoked, the fragrance is overflowing. The broth of old mutton noodles is made from fresh sheep bones and bone marrow by slow fire. The noodles have proper proportion of meat, vegetables and bean products, rich nutrition and strong nourishing effect. It is a kind of flavor instant noodle snack suitable for all ages, which is very close to the taste of the people and suitable for mass consumption.
Hard noodles and dry pancakes.
Hard noodles and baked jiaozi are special snacks in Ningxia. Take 2 kg of dough, dry flour 10 kg, warm water and alkali, sesame oil and hard flour. Make a double pot-shaped cake with a wooden mold, put it on the stove, dry it with low heat, and turn it over to bake it. Beautiful and compact appearance, white but not brown, long-term storage without mildew, taste and hardening. It tastes crisp and sweet, chewy, rich in flour flavor, easy to digest and does not spoil the soup. It is famous all over the northwest.
Sweet and sour yellow river carp
This dish is bright in color, beautiful in shape, tender outside and tender inside, and it is a delicacy in the south of the Yangtze River. The preparation method is as follows: firstly, scaling, disembowelling, eviscerating and cleaning the Yellow River carp; Then cut the fish back to the oblique knife pattern, wrap it in yellow paste, fry it in oil pan until golden brown, pick it up and put it on a plate, and pour it with sweet and sour juice cooked in advance.
Crispy fried chicken
Yinchuan local snacks are characterized by crispness and tenderness. Practice: First, remove the bones from the cooked hen, tear the chicken into strips, mix well with salt, sesame oil and monosodium glutamate, use 3 egg whites, add half starch and half white flour, and mix well; Pour half of the foam paste into the flat plate with clear oil, then put in the chicken strips, and wrap the chicken strips with the remaining half of the foam paste. Put the wrapped chicken strips in a 70% hot oil pan and fry them until they are white and yellow, then take them out, cut them into 2 knives and 3 strips, then cross cut them, put them on a plate and dip them in salt and pepper.
sheep hoof
In the night market barbecue in Yinchuan, sheep's hoof is an essential snack. Generally, boiled sheep's hoofs are picked up and chewed with plastic gloves, because the mutton in Yinchuan tastes good, but it doesn't stink. Therefore, boiled sheep's feet in various night markets often become an important basis for evaluating a barbecue shop.
Chant
"Nian Ye Er" is a snack that the Hui people in Ningxia like. The practice is to pick the whole barley ear, put it in a wool pocket and stir it repeatedly to remove the rake, awn and skin. Then put it in a cauldron and fry it into edible "green seeds", then put it in a basket, rub it with a sieve, blow off dust and thin shells, and grind it twice in a stone mill to become a turquoise vermicelli food, which is the "mill" of the Hui people in Ningxia. Add salt, vinegar, oil, spicy soup and other condiments when eating, and then eat sauerkraut mixed with garlic cloves.
The characteristics of "annual turn" are: green and soft, fragrant and delicious. Some Hui people can't eat all the grinded children, but dry them in the sun and eat them in winter. Soak in boiling water, slightly sour and delicious. But also rich in protein, fat, glucose and other vitamins. Hui people in Ningxia also use dry grinding to treat diseases such as dysentery and indigestion.
Because it is a city with many Hui people, it is necessary to know the local customs in advance when going out, and there are also strong suggestions, let alone eating pork, let alone raising pigs.