Specialties of Ningxia: 1. Steamed lamb Steamed lamb is a famous snack that is popular in Tongxin and Haiyuan areas.

For lamb meat, use the breast and upper backbone parts of the lamb. After washing with water, add ginger, garlic, and green onions and steam for about 30 minutes.

The lamb meat that comes out of the pot is tender and delicious, without any smell. It is paired with vinegar, garlic, salt and other seasonings. It is soft and tender in the mouth and has a rich onion aroma.

2. Braised haggis is a snack in Ningxia. After the fresh haggis is cleaned, it is cooked together with the sheep heart and liver. Add various prepared clinkers, simmer for a while, and finally sprinkle with green garlic sprouts.

, coriander, add a few drops of red oil, and a bowl of colorful and fragrant haggis soup is ready!

In winter, drink a mouthful of soup and eat a mouthful of haggis. It is not greasy or smelly, and is a good food to warm the stomach.

3. Clove elbow, also known as Liao Mao elbow, is a special flavor dish of Yinchuan.

The elbows are fat but not greasy, thin but not woody. After being shaved and washed, they are boiled in a pot, colored, and knifed. Then they are put into bowls, steamed in a basket, and finally poured with juice. The elbows after taking them out of the pot.

Soft and delicious, with a mellow taste.

Every process and seasoning for making elbow is very meticulous. The clove in the seasoning gives the elbow a special aroma, making it unique in flavor and popular among the public.

4. Artemisia seed noodles. Artemisia seed noodles are refreshing and delicious, with a long aftertaste after entering the mouth.

Artemisia seed noodles with a smooth and chewy texture are also good at strengthening the stomach and clearing away heat.

After repeatedly kneading the dough, roll it out into a very thin sheet of about one meter. Fold it in a folding fan style before putting it in the pot. Cut it into thin pieces like vermicelli, then put it in boiling water and cook. Dish out the tofu,

Chop tomatoes and other vegetables into dices and boil the soup into a noodle bowl, and a steaming bowl of mugwort noodles is ready.