Dawukou cold rice noodles: Dawukou District, located in the north of Ningxia, is an old industrial city built by coal and prospered by industry. Founded in June 1973, it is the seat of the party and government organs in Shizuishan City, a major industrial town in Ningxia.
Dawukou was called "Daqiaokou" in Ming Dynasty, which means "the mountain pass of diamond grinding". Its geographical location is very important. The ancients once said, "Choose long-term fighting." 1943, after seeing "Daqiaokou School", Li Han Garden, director of the Construction Department of Ningxia Province in the Republic of China, thought its name was indecent, so it was renamed Dawukou, meaning that warriors had fought here!
People from other places will gather together and have diverse cultures. At the same time, the survival rule that only those who love to fight will win has created a worldwide vacancy in Dawukou cold rice noodles. Although it is less than a hundred miles away from Yinchuan, the provincial capital, the shape and taste of Dawukou cold rice noodles and Yinchuan cold rice noodles are obviously different; In particular, Dawukou's "cold rice noodles" are unique in the northwest!
Mutton fried noodles: Knead dough with high-quality flour and put it on the table. Slice mutton, heat it in an oil pan, stir-fry the sliced meat and diced onion, ginger and garlic until fragrant, add soy sauce, salt and pepper water, and boil it over high fire. Spread the baked dough thinly. When the water boils, divide the dough into small pieces and put them in. After cooking, take it out and put it in a frying pan, stir-fry it to taste, and add fresh soup, seasonal vegetables and Chili oil. This dish is tough, tender and unique in taste!
Xixia stone roast sheep: a Qilian mountain slate, about 2 cm thick, flattened, heated with charcoal or firewood and oiled; 2. Wash the boneless mutton, cut it into thin slices, stick it on the heated slate, and cover it with a crock button; 3. Grind all kinds of seasonings into powder, add salt and cooking wine and stir evenly; 4. When the mutton is roasted for 7 10 minutes, take the pot and sprinkle the seasoning on the meat until the meat is golden yellow, then put it in a hot plate and serve it. Xixia, also known as Daxia, is the ancestor of the Tangut Qiang nationality. Its surname is Tuoba, Li in the Tang Dynasty and Zhao in the Song Dynasty, and it spread to Yuanhao, where it was called Xixia in history. According to fourteen states, Xingqing (now Ningxia County) is its capital. From Wu to 12, 196, from 1032 to 1227. Xixia people used to be nomadic people and liked to eat beef and mutton. At that time, in the vast grassland of Hexi Corridor, there were herds of cattle and sheep at the foot of Qilian Mountain, and there were stone sheep and antelope on the Gobi Desert. The way to eat Shiyang is to roast Hexi mutton on the local bluestone board. It is fresh, tender, crisp, fragrant and has a unique flavor. It is a traditional national food of Xixia, which has been passed down to this day!
Stir-fried mutton in Huangqu Bridge: 1945, when Hui Ma worked in Zhongxing Restaurant in Huangqu Bridge, he learned the skills of making mutton from the local famous chef Liu Lahu, and later Ma passed on the skills to his son. People come here to taste delicious food in an endless stream. Zhong Min, Zhou Jia, Wang Jianguo, Yangjia, Dingjia and other restaurants that have been operating for many years are the most famous. Authentic Huangquqiao stir-fried mutton production skills have also been passed down and carried forward in their oral teaching. In 2007, the production skill of Huangquqiao lamb was awarded as the intangible cultural heritage of Ningxia. Authentic Huangquqiao stir-fried mutton is delicious and can be called a must. Its material selection and materials are very particular. In the choice of mutton, it is generally 15 to 20 kg. The mutton is too small, the meat is tender and tasteless, the mutton is too big, and the meat is old and tender. The cooking process is mainly "explosion", while "stew" and "stew" methods are used. Stir-fried fire, so that the flavor into the meat, so that dishes fresh and delicious, full of flavor, with local characteristics and national flavor.
Huangquqiao snack mutton has good color, flavor and shape, fat but not greasy, brown and red color, tender and fragrant meat. In addition, people with kidney-yang deficiency, soreness of waist and knees, abdominal cold pain and fatigue can use mutton as a dietotherapy product. It is not only nutritious, but also beneficial to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain, weakness of stomach, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various deficiency-cold diseases.
Laomaozhua: a kind of green halal food in Ningxia, which has been recognized as "China famous halal snack" by relevant organizations and has been passed down for decades. Mutton has three characteristics: fresh, tender, fragrant, oily but not greasy, mellow and delicious, and never tired of eating. Jieyang, Jieyang Neck and Jieyang Decoction are also three tonics beneficial to physical and mental health (benefiting qi and tonifying deficiency, nourishing blood and kidney, and strengthening the body). In addition to the secret recipe handed down from ancestors, there are four stresses on choosing sheep, cook the meat and cutting meat. The first is to choose sheep. Choose "Jie sheep" who are over eight or nine months old and under one year old. They should be neither too big nor too small and weigh about 28 kg to 30 kg. This is good for quality. Sheep must be native to Ningxia. Because the local beach sheep eat licorice, ephedra and so on. These grasses are all Chinese herbal medicines. Eating this grass from meat to mutton is qualitatively different from other sheep's fibers. Such sheep have no smell.
Secondly, cook the meat. Cooking goes through several technological processes, such as warm fire, slow stew and large fire baking. Different seasonings are used in different processes, and then the meat is fragrant.
Third, it is cutting meat. It is necessary to use the unique knife method of the Hui nationality to make the meat fat and thin, not too fat and too thin, so that the cut meat will look good and delicious. After serving, it is full of color and flavor, and it can be eaten while it is hot to achieve the effect of fragrant smell.
Finally, there is an auxiliary material. There is a saying, "Eating meat without garlic will halve the taste." Therefore, dipping in the special seasoning of Maojia Meat Restaurant will be more delicious. Drinking Maojia's special eight-treasure tea after eating meat can achieve the functions of invigorating qi, tonifying deficiency, tonifying blood and kidney, strengthening yang and strengthening the body.
Mutton noodles with minced meat: The main feature of Tang Xiang is noodles with minced meat. As the saying goes, "drinking soup" means this. Saozi soup is mainly made of meat, Chili oil, fresh vegetables, tofu and various seasonings. Generally, tenderloin is selected. The meat should be finely and evenly cut, fried (roasted) in a hot pot, and then spicy noodles, onions, ginger, seasonings and rice vinegar are added in turn. Stewed soup pays attention to oil temperature and temperature, and pays attention to seasoning. A good red soup with minced meat is rich in color and light in taste, but heavy in oil but not greasy. Add yellow flowers, fungus, garlic sprouts, tofu and eggs, and it is red, yellow, green, white, sour, spicy, fragrant and sweet. It looks bright and smells attractive. Long, white and flexible fine vermicelli are eaten with this red soup of minced meat. When you look at it, it will greatly increase your appetite. It tastes sour and spicy, oily but not greasy, and the soup is delicious.
The production technology of noodles with minced meat is exquisite: firstly, mutton, red pepper, green radish, tomato, garlic sprout and various seasonings are used to make noodles with minced meat; Then mix the dough, the dough should be hard, so it tastes harder. Knead it repeatedly until it is smooth, then roll it into a thin and even dough (or press it with a dough press), cut it with a kitchen knife and cook it in a boiling water pot. When eating, fish noodles first, then scoop noodles. If the soup is multi-faceted, the noodles are fresh and fragrant, the soup tastes sour and spicy, and the noodles are slender, tough and refreshing, making them delicious food with rich nutrition and suitable for all ages.
There are many cuisines, so I won't repeat them one by one. Everything you know on the Internet is false. If you really want to know about Shizuishan cuisine, go to Shizuishan, and you will taste many Ningxia specialties!
Food in Shizuishan, Ningxia
1, stir-fried mutton
Stir-fried mutton is a local traditional snack in Shizuishan, which is very popular. Ingredients: mutton, celery, vermicelli, red pepper, onion, refined salt, monosodium glutamate and vegetable oil. The method is also very simple: chop the meat into small squares, put it in a wok, and add various seasonings to stir fry. Its characteristics are white, tender and red, and it is convenient to eat but not greasy.
2. Noodles with lamb chops
Since ancient times, the traditional folk classic food in Ningxia has been studied and passed down from generation to generation, and everyone knows it and loves it. Lamb chop noodles are derived from minced mutton noodles. Traditional minced mutton noodles have greasy soup base, while minced mutton noodles are added with many vegetables and medicinal materials. First of all, they are warmer and more delicious.
3. Cheese and mutton
Cheese mutton is a popular snack in the northwest of China. It selects fresh mutton ribs and cuts them into ribs, then cuts them between two ribs with a sharp knife, cooks them in water, pulls out the ribs and puts them on a plate, and then immerses them into dishes made of vinegar, garlic paste and monosodium glutamate, which has a unique flavor and is characterized by soft, rotten, slightly sour, non-greasy, attractive and elegant fragrance.
4, old hair hand grasp
Lao Mao's hand-grabbed rice is a must-eat food when going to Shizuishan. It follows the secret recipe handed down from generation to generation for decades. The processed mutton is fresh, tender, fragrant, oily but not greasy, mellow and delicious, and it can never be eaten. Moreover, there is a local proverb "Eat meat without garlic, and the taste will be halved".
Hui Nong qu Hua Jia rice noodles
Address: Zui Ai Hua Jia Rice Noodle Square, next to the Gold Bookstore.