Hand-grabbed mutton is also called "hand-grabbed" in Ningxia. It is a very enjoyable thing to choose free-range beach sheep and chew them with meat and bones. Although hand-grabbed mutton can be seen in the northwest, there are still some differences in Yinchuan's hand-grabbed mutton. The mutton with bones is boiled first and then steamed, then the fat is steamed out, fragrant but not greasy, and then sprinkled with chopped green onion, pepper and pepper. The meat is red and white, the oil is crisp and tender, and the flavor is full.

2. Mutton powder soup

Friends who like to eat powder must not miss this mutton powder soup, a delicious old soup made of sheep bones, which is cool and rich. Put the cooked vermicelli and bean jelly into the soup, and finally cover the cooked tender mutton with coriander and pepper. It's fresh, spicy and delicious. Take a bite of meat and soup, fat but not greasy, appetizing and warming up.

3. Braised mutton offal and mutton offal soup

Mutton offal is to Yinchuan what braised pork is to Beijing, and it is the most distinctive street snack in Yinchuan. There are two ways to eat mutton offal, one is stewed mutton offal with strong flavor, and the other is original mutton offal soup. Braised mutton offal is made of sheep head, tripe, intestine, hoof, heart, liver, lung, coriander, onion, ginger, garlic sprout, salt, monosodium glutamate, red oil and mutton soup. It is ruddy and shiny, and carrion soup is spicy.

4. Yinchuan mutton bread pieces in soup

Although the mutton bread in soup originated in Xi 'an, the mutton bread in soup in Yinchuan has been improved, and the tan sheep selected for mutton has a stronger flavor. At the same time, vermicelli is added to the soup, which is more resistant to cooking and has better toughness. Add more parsley and chopped green onion in the ingredients, and the overall flavor is by going up one flight of stairs. Compared with the steamed buns entrusted, the steamed buns in Yinchuan are all hot noodles, which are more chewy and tasty. For Yinchuan people, a beautiful day begins with a bowl of mutton bread in soup.

5. Mutton Chinese hamburger

Compared with the traditional bacon Chinese hamburger and bacon Chinese hamburger, mutton Chinese hamburger is relatively common in Yinchuan. Braised mutton, fresh and tender, sandwiched in crispy baked buns, crispy outside and tender inside, tastes wonderful. Mutton is a good tonic in autumn, and mutton sandwich is a very convenient nourishing snack with simple method.

6, mutton old noodles

Mutton dough kneading is very similar to brace, but the production method is more particular. The kneaded noodles are first rolled into pieces, then hand-kneaded into noodles the thickness of cylindrical chopsticks and cooked. Dice the mutton, fry it, cover it on the surface, pour the soup made of mutton juice, diced mutton and fresh vegetables, and add Chili oil to serve. Noodles are lean, fresh and tender with unique taste.

7. Raw noodles

A film that looks like Shanxi, originated in Guyuan City, Ningxia. The founder is Ma, an old Hui man. In the 1980s, Mr Ma opened a halal restaurant in Sanying Town, but the business was bleak. Teacher Ma made up his mind to cook distinctive meals, and the dough came out through constant exploration. The raw noodles cooked by spicy soup are fresh and fragrant, tender and sour, full of color and flavor, rich in nutrition and endless in aftertaste.

8. Sheep travel expenses

Sheepfold is a traditional food that Hui Muslims like, and it is also called "oil circle". Rub the noodles into a bracelet-sized dough ring, put it in an oil pan, fry it slowly, and take it out after the oil penetrates deep red. The sheepfold is glossy and smooth outside, and oily and soft inside, which is particularly delicious.