1, stewed mutton
This dish is the first of eight bowls. It combines delicious home-cooked stewed mutton with traditional paste mutton in a bowl. First simmer slowly, and then steam in a fire cage for more than two hours. The soup is fragrant, thick but not greasy.
2. Braised yak meat
This dish is mainly clean yak meat, supplemented by braised spiced sauce. The color is reddish, the juice is thick, the taste is tender and smooth, and it is salty and palatable. Yak breeds and lives in the alpine region above 3000 meters on the Qinghai-Tibet Plateau. It is tall, with developed heart and lungs, compact muscles and strong bones and muscles. Hong Kong and Macao markets regard yak meat as the "crown of beef cattle".
3. Chicken nuggets
This dish is mainly made of free-range chickens, which are pickled, fried and steamed in cages for two hours. The chicken pieces are thin, tough and chewy, and the soup is thick and delicious.
4, steamed fragrant hairtail
This dish is mainly hairtail, pickled, fried, steamed and braised. It's tender, fat and ordinary. It is a kind of marine fish that people prefer to eat, and it has high nutritional value. Chinese medicine believes that it can stimulate appetite, warm the stomach and tonify deficiency, as well as moisturize and beautify.
5, hot and sour soup fillet
This dish is based on the mixed beef tenderloin, sprinkled in an oil spoon and fried until it is cooked. When serving, the tenderloin is full of heavy oil, crisp outside and tender inside. Hot and sour tenderloin is a famous traditional dish with local flavor in northwest China. It has the same name as the taste and raw materials, and it is matched with fruit juice in proportion. Crisp and delicious, hot and sour and juicy, with a loud voice, the back is bursting, which makes people sit up and take notice. Characterized by clear color, translucent feel, crisp and delicious to eat, oily but not greasy.
6. Braised cabbage with beef balls
This is a traditional Muslim dish. Chop beef into mud with a hand knife, and make beef balls with more than ten different seasonings combined with unique technology. It comes with boiled beef bone soup and stewed cabbage. Salty and refreshing, fragrant, soft and fragrant.
7. Braised tofu with smoked bamboo shoots
Smoked bamboo shoots are low-fat and low-sugar and fiber dishes, which nourish yin and cool blood, stimulate appetite and strengthen spleen, clear away heat and phlegm, nourish liver and improve eyesight. Tofu is an ancient traditional food in China, which has health care function. Regular consumption can effectively reduce the oxidative damage of vascular system. As the saying goes, "tofu with green vegetables keeps you safe", and there is a folk saying that "tofu is more delicious than bird's nest".
8. Yipin Babao Rice
This dish is made by boiling the first-class white glutinous rice in boiling water until it is half cooked, then taking it out and mixing it with white sugar and honey. Carefully spread a layer of raisins, shredded onion, jujube, lotus seeds, peanuts, walnuts and so on. In a bowl, then put the evenly stirred semi-cooked glutinous rice into the bowl and steam it in a cage. After coming out of the cage, pour the rice in the bowl into the plate and pour it with honey juice. Bright color, sweet and oily, sweet and not greasy.
Extended data:
The origin of Muslim eight bowls
Muslim Eight Bowls is a unique compound halal food in the world, which originated from holding bowls of vegetables. The formation of holding bowls of vegetables has a direct relationship with Hui soldiers, and Fuyang, the military camp of Hui soldiers, has an inevitable relationship with He Yinghe.
A military station is an army stationed in a military place. At that time, the main purpose of the military camp in Fuyang at the end of Yuan Dynasty and the beginning of Ming Dynasty was to protect the water transport and granary of Heying River. According to historical records, in the Yuan Dynasty, "the Central Plains was the home of Uighurs".
During the Hongwu period of the Ming Dynasty, Zhu Yuanzhang once moved a part of Shanxi to Jianghuai, and now many Hui people in Fuyang moved here at this time. This part of Hui people was planted by means of defending. Among them, military families mainly came from military villages in Ming Dynasty (1368). According to Ming History? According to military records, "At the beginning, in the twenty-sixth year of Hongwu, the world headquarters was established. Therefore, Wei Yingzhou was established in Yingzhou (now Fuyang).
In the Yuan Dynasty, Genghis Khan led the Mongolian army to the Western Expedition and conquered many Islamic countries in Central Asia and West Asia. A large number of Persians and Arabs who believed in Islam were recruited to the Central Plains.
Most of these people were organized as "Exploring Ma Hongjun" (or "Western Regions Hui Militia") and participated in the war of reunification of Ping Jin, Song Dynasty and China. According to the Yuan Dynasty's "Exploring Ma Hongjun", "Mount the horse for fighting, dismount for grazing. "Yinghe River is an important place for these Muslims to gather and graze.
At the beginning of the Ming Dynasty, the Ming army took Xu Da and Chang Yuchun as commanders to crusade against the north. Xu Da and Chang Yuchun are both Hui people, and there will be many Hui people in their ministries. Fuyang, as an important place of the Ming army, sent a large number of Hui sergeants to station. Therefore, there are still many villages in Fuyang that have maintained the title of editing people to open fields. For example, Baitun and Li Ying in Kouzi Town, yingdong district.
At that time, the officers and men in the military camp were called "military households." The military status of the Ming Dynasty is hereditary, and the soldiers in the health station have a fixed subordinate relationship, which not only ensures the source of soldiers, but also meets the supply of troops. With the reduction of war and social stability, the returning soldiers in the barracks gradually occupied Linqing and changed from "soldiers farmers" to farmers.
Hui soldiers in Yuan Dynasty and Ming Dynasty both lived in the Western Regions, and their eating habits were mainly beef and mutton. During the war, in order to adapt to the characteristics of short time, quick action and convenient meals for the army, the returning soldiers applied the halal technique of processing meat to the war.
Hui soldiers processed beef and mutton and other foods into mature products in advance by stewing, frying and steaming, so as to prepare for marching and fighting. Every time the troops have a meal, the rotary-wing soldiers make soup in the pot and pour the cooked products prepared in advance with hot soup water, which becomes a delicious meal.
According to folklore, when returning to the soldiers for dinner, everyone put a big bowl of food in front of them. They sat on the ground in teams, chanting "Tais Rice", "In the name of the most kind and Cianla" and "Son, start in the name of Allah and eat the food in front of you." (Muslim Hadith), eat from a bowl. Holding a bowl of vegetables was first formed in Huibing Army.
Later, processing, making, catering and other ways to hold bowls of dishes became popular among Hui military families. Later, it gradually merged into the living habits of Hui people in Fuyang, sitting on the floor, and then developed into a folk form of dining around the table.
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