Stir-fried mutton is a traditional snack in Ningxia. Pingluo is famous for its unique production, so it is also called Pingluo mutton. The method is very particular, especially for the temperature. Stir-fry with high fire until the color turns yellow. Add celery, vermicelli and other ingredients and stir-fry until the mutton is cut. Bright red color, tender meat and mellow taste.
Niangpi Niangpi is a traditional snack with strong local flavor. The signboard says "Sepi", but the locals call it "cold noodles". Rich and refreshing, especially suitable for summer. The best food is in the roadside shop. Although the stuffing and cold rice noodles are very similar, there are some differences. Simple cold rice noodles are mostly called Shaanxi, and the raw materials are mainly rice noodles. The stuffing is mostly called Gansu, and the raw material is mainly wheat flour.
Although Niangzi was originally a snack in Shaanxi, Gansu people made it more exquisite and had a more distinctive taste, so Niangzi is indeed now.
Special snacks. It is not too difficult to make skin, but the formula is rigorous and exquisite, and the steps are orderly. Soak Peng ash in warm water first and get ready to go home.
High-quality wheat flour with proper concentration of water and flour is hard. Put the kneaded dough into clear water and knead it repeatedly.
Until protein and starch are completely separated.
Braised chop suey is also called "sheep in water" or "sheep dung". In China, there is a custom of "no banquet in water", which was followed by Manchu in Qing Dynasty.
After the feast, the whole lamb feast, or "whole lamb dish", came out and began to change. People didn't notice the sheep entering the water, but after careful cooking by the chef, the key sheep lungs were treated very carefully, so the leftovers became delicious. In Ningxia Hui Autonomous Region, it is not only a flavor snack, but also a traditional dish that people like at banquets.
The most famous folk food in Yinchuan is chop suey, which is one of Yinchuan people's favorite breakfasts for generations. Early in the morning, every well-known grocery store can see them eating fennel cakes, drinking chop suey soup and munching on sheep's stomach, intestines, noodles, lungs, heart and liver. The fiery scene is unforgettable.
Xunzi Xunzi is a kind of fried pasta, and many areas in the northwest have the habit of eating Xunzi. Some Han people there will have prickly heat at the end of the twelfth lunar month and wait until the New Year to entertain guests and eat before dinner. Hui, Salar and other ethnic minority people celebrate traditional Eid al-Adha, Eid al-Adha, holy days, weddings and funerals every year, and will entertain guests with prickly heat as the main pasta.
Mutton noodles with minced meat Mutton noodles with minced meat is the most representative product of local pasta in Ningxia. All local people in Ningxia don't like mutton noodles with minced meat, which is one of the main pasta in many noodle restaurants. The so-called mutton noodles, minced meat, tofu, tomatoes and carrots are cut into pieces. Now the mutton is fried in oil, and various seasonings such as onion, ginger, garlic, Chili noodles, cooking wine, soy sauce, pepper and aniseed are added. When the mutton is almost cooked, tofu and radish are added. Mutton is not greasy or smelly and can be used for cooking, but the best way to eat it is to make noodles with minced meat. The ingredients of minced meat noodles are different, but basically there must be tofu, green radish, potatoes, tomatoes and chopped green onion parsley.