Lilac elbow, also known as hairy elbow, is a special flavor food in Yinchuan. Its taste is fat but not greasy, thin but not firewood, soft and rotten, palatable and mellow. It is a traditional dish of Tongfuju Restaurant in Yinchuan.

2. Grab the mutton:

The traditional local flavor food in Ningxia is cooked with Jieyang, one of the "Tan Sheep" in Ningxia. It has a lot of lean meat, tender meat, easy to digest, no peculiar smell, and rich in protein. The finished product is full of color, flavor and no greasy feeling. Method: Cut the mutton into chunks of about 2 kg, put it in boiling water, add spices such as pepper, Vivi incense, star anise, cinnamon, apricot, dried tangerine peel, etc., and stew until the bones of the portable sheep shake and the flesh and blood are separated. Prepare all kinds of seasonings, such as sesame sauce, tofu (made into juice), pickled chives, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc. Then mix them in a small bowl according to everyone's preference, and grab the mutton with your hands and dip it in the sauce.

3. 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.

4. Braised mutton offal:

Braised mutton offal with unique flavor. The production method is as follows: the viscera, head and hoof of sheep are carefully washed, cooked in a boiling pot, taken out and shredded. Add the fried chop suey into the original soup, and add onion, ginger, minced garlic, spicy red oil, monosodium glutamate and coriander to make stewed chop suey. The red one is Chili oil, the green one is chopped green onion coriander, and the milky white soup is below the oil color. Take a sip of fresh soup and eat fried chop suey, which is not greasy and mellow.

5. Steamed mutton:

Ningxia mutton is tender and delicious, and has no smell. Mutton had better choose breast fork and upper spine, chop it into rectangular strips, wash it in cold water, put it in a bowl, and add ginger, onion and garlic. Add a few raw peppers and steam in a cage for about 30 minutes; Then buckle into the soup plate and serve with vinegar, garlic juice, salt and other seasonings.

6. Crispy 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.