Haggis
The root of Beijing people's life lies in a bowl of rich and fragrant stew. People in Ningxia started their morning with a steaming bowl of mutton offal.
There are two main ways to eat mutton offal here: one is to stew mutton offal, which is made of sheep head, sheep hoof, liver, heart, lung, belly and intestine, and boiled in mutton soup. At the same time, salt, red oil, onion, ginger, garlic leaves, coriander and other seasonings are added to make it moist and bright, fragrant and spicy, suitable for heavy taste lovers.
Another mutton offal soup is light mouth. Mutton offal is boiled in white water, only seasoned with salt, pepper and coriander powder, and the viscera itself is delicious.
Hand-shredded mutton
This dish has disappeared in the southern city of China. It is exclusive to the north, because only the best mutton dares to use this method.
Free-range Tan sheep in Ningxia has always been of gold quality, and its hand-grabbed mutton is slightly different from that in Inner Mongolia. Choose mutton with bones, cook it with clear water before steaming, until the fat is steamed out, and the mutton is fragrant but not greasy. Sprinkle with pepper powder, chopped green onion and pepper. The meat at the entrance is crisp and soft, and it tastes full when chewed.
Mutton dumplings
Delicious mutton in jiaozi, or a trip to the South.
The mutton dumplings in Yinchuan are thin and stuffed, and a bite of gravy overflows the whole mouth. The delicious taste is unforgettable.
There is also a special noodle soup jiaozi, which cuts homemade bean jelly into small pieces, then adds mutton soup, and then makes soup with tomatoes, yellow flowers, potato chips, fungus, parsley and other vegetables. Jiaozi is cooked until half-cooked, and finally put into the chowder.
Chicken blood noodles
The dishes made from poultry blood left the deepest impression on Hunan: Yongzhou blood duck and Shaoyang pig blood meatballs, both of which have unique flavors. I didn't expect such a good product in Jiangnan beyond the Great Wall.
Choose fresh chicken blood and noodle stew chicken soup for more than one year, cut it by hand, cook it in the original chicken soup, and add local exclusive seasoning. The finished soup is tough and delicious.
Pita Bread Soaked in Lamb Soup
Speaking of mutton bread in soup, everyone's first impression is always Xi 'an. In fact, mutton paomo is also unique in Yinchuan.
The most significant difference from Xi is that the mutton variety is different, and the soup stewed by Tan sheep is more fragrant.
Second, handmade vermicelli was added to the soup, and the steamed bread was changed from fried noodles to hot noodles, which made the overall taste more chewy and energetic.
Mutton hamburger
Chinese hamburger is very common, and mutton hamburger is a unique scenery in Yinchuan.
Choose fresh mutton, marinate it with secret marinade, cut it into large pieces, and put it in fluffy and crisp baked buns. Take a big bite, and the crisp flour and spicy mutton blend on the tip of the tongue, which is memorable.