In Yinchuan, Ningxia, you can not only experience the hospitality and customs of the Hui people, but also enjoy the charming scenery of Yinchuan. The most important thing is that you must never forget to taste the special food of Yinchuan. Yinchuan's special cuisine is not only as simple as Hui's dishes, but also contains many ethnic dishes such as Tibetans, which are delicious and memorable. Let's hurry to feel the delicious taste of Yinchuan culture.

Laomaozhua

Laomaozhua was founded in wuzhong, the hometown of Hui nationality, in 1915. Since its establishment, it has been favored and appreciated by Chinese and foreign guests because it has its own unique personality characteristics, and it is the only time-honored store in Ningxia that has preserved and spread for nearly a hundred years. Lao Mao's finger grasp highlights the Islamic style and national color with its unique facade. National costumes, national languages, national music and customs of returning home highlight the unchanging national nature.

Ningxia stuffed skin

Ningxia stuffed skin is one of the unique snacks in northwest China, which is delicious, refreshing and economical, with both food and rice. At the same time, it is also a "fast food". As long as you go to the stall of stuffed skin, you can get it in one or two minutes. The stuffed skin is refined with high-quality flour, and its color is crystal clear and Huang Liang, and it is as transparent as jade. It is cut into chopsticks thick strips or mahjong blocks, and seasonings such as soy sauce vinegar juice, garlic paste, Chili oil, mustard and refined salt are added as needed.

when eating, you only need to cut the prepared stuffed skins into strips, add gluten, and add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil to mix. A dish of spicy and delicious stuffed skin is ready. Look at the glittering and translucent Huang Liang, translucent as jade, with bright and attractive green, yellow, red and white colors. The entrance is delicate and smooth, hot and sour, flexible and delicious, and it is a popular cool pasta. Excellent flavor snacks. Slurry can also be used as a summer drink, clearing the intestines and promoting diuresis, which is helpful for digestion.

lilac elbow

is light red in color, shiny and oily, with rotten skin and fragrant meat, and it smells like lilac. It melts in the mouth and is fat but not greasy. This dish is a traditional dish in Ningxia. 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 and palatable, and its taste is mellow. It is a traditional famous dish in Yinchuan. After the elbow is singed and scraped, the skin is clean, then boiled, colored, knife changed, bowl set, steamed in a cage and watered. The operation of each process is very fine, and the materials are exquisite. The cloves in the seasoning are rich and attractive, with unique flavor.

white water sheep's head

white water sheep's head is a fine snack in Beijing. It is a kind of food where sheep's head is cooked in white water, sliced and sprinkled with salt and pepper. The color is white and clean, the meat slices are thin and big, crisp and fresh, mellow and not greasy, and they are suitable for drinking with meals.

Hand-grabbed mutton

Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Uygur and other ethnic groups in northwest China. It is said that hand-grabbed mutton has a history of nearly a thousand years and was originally named after eating it with hands. There are three ways to eat, that is, hot (after slicing, steaming in a cage and dipping in triple oil), cold (directly dipping in refined salt after slicing) and fried (frying in a pan and eating while frying). It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.

Snowflake Mutton

Snowflake Mutton creates the most romantic and light association for mutton which has always been famous for its fishy smell. This dish is made of cooked white sheep meat slices peeled and flaked loosely, cut into domino pieces and soaked evenly with ingredients. Fresh milk and egg whites were mixed with the minced meat of chicken and mandarin fish, and then steamed in a small steamer and sprinkled with lily powder. The complicated process is far from over, and scooping the whipped and bubbly egg whites on the steamed mutton pieces is the origin of the snow-like ice and jade.

sit on a spoon and light a fire, then add materials layer by layer, thicken it, and finally pour in chicken (duck) oil, so as to make a "snowflake mutton" with a bright shape and a soft and tender entrance, which is like the melting of snowflakes, and finally you are done. The exquisite labor is really a bit of Jiafu eggplant.