1, steamed lamb
Steamed lamb is a famous snack, which is popular in Tongxin and Haiyuan. Lamb meat is selected from the chest fork and upper spine of sheep. After washing with clear water, add ginger, garlic and green onions and steam for about 30 minutes. The lamb out of the pot is tender and delicious, and has no smell. It is served with seasonings such as vinegar, garlic and salt. The entrance is soft and tender, and the onion is rich.
2. Braised haggis
A flavor snack in Ningxia, after the fresh chop suey is cleaned, it is cooked in the pot with sheep heart and liver, put in all kinds of prepared clinker, boil for a while, and finally sprinkle with green garlic sprouts and coriander, drop a few drops of red oil, and a bowl of mutton chop suey soup is out of the pot! In winter, having a bite of soup and then a bite of haggis is not greasy or greasy, which warms the stomach.
3. Lilac elbow
Lilac elbow, also known as hairy elbow, is a special flavor dish in Yinchuan. Fat but not greasy, thin but not firewood elbow, after singeing, scraping and washing, boiled in a pot, colored, changed knives, put into a bowl, steamed in a cage, and finally poured with juice. The elbow after taking out the pot is soft, rotten, palatable and mellow. Every process and seasoning for making elbows are very elaborate, and the blind clove in the seasoning makes elbows rich in a special aroma, making them unique in flavor and popular with the public.
4. Artemisia noodles
Fresh and delicious wormwood noodles have a long aftertaste after eating. Artemisia noodles with smooth and strong taste also have the effects of invigorating stomach and clearing away heat. After repeated kneading, the dough is finally rolled into a very thin noodle sheet of about one meter, folded in a folding fan style before cooking, and then cut as thin as vermicelli with a knife, cooked and fished out in boiling water, and the soup made from diced tofu, tomatoes and other vegetables is poured into a noodle bowl, and a bowl of steaming wormwood noodles is ready.