1, cut buckwheat noodles with fixed noodles
For snacks with fixed edge and Jingbian flavor, mix buckwheat noodles with water, roll them into 2 cm thick cakes, chop them into strips with leek leaves, put them in a pot and cook them in a bowl. Boil sesame oil to 80% heat, add black fungus and spicy noodles, pour into a bowl when fragrant, then put sauerkraut soup into a pot to boil, and transfer to a noodle bowl filled with fried sesame oil.
2. Dingbian mutton offal
Mutton offal is a collection of sheep's internal organs in a pot, with diverse colors, different meats, sour and spicy, delicious soup and rich nutrition.
3, sheep liver plug skin
There is a saying that "cold noodles are not delicious", and the stuffing of fixed noodles is thinner and softer. The essence lies in mixing spicy sheep liver. Soft and smooth stuffed skin, especially spicy mutton liver with red oil, cool, spicy and delicious, with a long aftertaste, is definitely one of the reasons why you come to settle in the border again. In addition, stuffed skin with liver seeds is also a versatile existence in Dingbian, which is a dish and a staple food. Eat rice, stir-fry, eat hot pot, eat noodles and make skin. Only you can't think of it, and it can't be built without you.
4. Little sheep
Mutton is a famous dish with unique traditional flavor in Dingbian County. It is also a historical card of local food culture. There are two ways to eat mutton: one is steaming. The second is the stew method. Put the meat in an oil pan heated to 70% to 80%, and keep it for 10 minutes or more. When the meat turns white, add the batter until the water in the meat disappears. Then add warm water and salt, stew for about an hour, and add a little monosodium glutamate, shredded onion and coriander.
5. Dingbian buckwheat noodles
Dingbian, Jingbian flavor snacks: add water to buckwheat noodles, roll them into 3cm thick slices with fists, cut them into square Dingding the size of little fingers, push them into blocks one by one with thumbs, cook them in a pot, pour minced meat mutton soup, and add seasonings to make the soup a local flavor food that is firm, soft, tender and delicious.