Dongxiang mutton is very famous in history. As early as before and after the Northern and Southern Dynasties, it was a tribute of emperors. Dongxiang mutton is eaten in a unique way, that is, chop the cooked mutton into small pieces and put them on the table, grab a piece with your hands, mix with salt and pepper and garlic, and enjoy the food to your heart's content, so it is called "Dongxiang finger food". Dongxiang hand-grabbed rice is delicious, fat but not greasy, and also has pharmacological effects of nourishing, warming the middle warmer, strengthening bones and strengthening yang.

Mutton raft

Making mutton chops is very particular. You have to use fresh whole sheep, first take the large intestine, after many manual treatments, clean it for use; Chop heart, liver, kidney and selected meat into minced meat, mix with finely chopped scallion, Jiang Mo, salt and pepper, mix well, and carefully pour into human intestines. Cut the steamed sausage into 1 inch. When the oil in the wok is hot, add chopped green onion and shredded fresh ginger, stir-fry until slightly yellow, and put in a bowl. Poured with garlic paste, Chili oil and mature vinegar, the fragrance is rich and attractive.

Oil cotton tea

Oil-faced tea is relatively simple to make, and the materials used are extremely common. The raw materials are mainly high-quality fine spring tea or high-quality Fuzhuan tea and wheat flour, with cattle and sheep oil and appropriate amount of pepper powder and ginger powder as seasoning. When cooking tea, it is advisable to thicken it, then filter the tea seeds and add the tea leaves to the pot for cooking oil-flour tea. After the tea boils, add seasoning, the amount of seasoning should be spicy, add appropriate amount of green salt, and then sprinkle with oil noodles until the oil-faced tea is soup-like.

Linxia niangpi

Niangpi is the most famous cold food in Linxia. It is made of high-gluten flour through five processes. Niangpi is a cheap and affordable folk snack, but its manufacturing process is complicated and its operation is highly technical. When making, first stir the flour into dough, put the dough into a basin and wash it for many times to wash out the flour and gluten, then put the gluten and the precipitated flour water in a shabu-shabu and steam them with fire.

Cut the stuffing into strips, put the gluten into a plate, and then add salt, pepper juice, garlic juice, mustard juice, sesame sauce and vinegar. Fermented skin is bright in color, soft and porous in tendon, smooth as jade, crystal clear, salty, sour, spicy and delicious, which greatly stimulates people's appetite and tastes more fragrant when chewed.

Fried clams

Fried is a kind of cake made by the Hui people in Linxia, which is talked about by people because of its bright color, rich variety, crisp and sweet. On the annual Eid al-Fitr, Muslim families compete for beauty, and the streets and alleys are filled with the attractive smell of fried food, which makes people drool. There are as many kinds of bean jelly as 100, among which Huang Liang bean jelly is crisp and fragrant, and its shape is like that of Lamian Noodles. There are golden, sweet, soft and crisp egg skins; There are colorful flowers with different shapes; There is also a vivid, crisp, sweet and beautiful sea made of molds. Linxia is made of flour as the main raw material, supplemented by sugar and food coloring. Ingenious women have their own skilled skills, and then there are flower dragons, bergamot, autumn chrysanthemums, phoenix and so on. After frying, they become all kinds of beautiful handicrafts.