Yinchuan, referred to as "Silver" for short, is the capital of Ningxia Hui Autonomous Region, a national historical and cultural city and an important central city in northwest China.
. The military, political, economic, cultural, scientific research, transportation and financial center of the whole region is a comprehensive industrial city with the development of textile industry as the mainstay and the coordinated development of machinery, chemical industry and building materials industry. Located in the middle of Ningxia Plain, it is adjacent to the western edge of Ordos in the east and Helan Mountain in the west, and the Yellow River passes through the city. It is a famous historical and cultural city in China, a central city in the adjacent area of Ningmeng, Shaanxi and Gansu, a node city of the Silk Road, and a key economic zone for further implementing the strategy of developing the western region. Yinchuan is an ancient city with a long history. As early as 30,000 years ago, Shuidonggou site was inhabited by human beings. In history, the capital of Xixia Dynasty is a national historical and cultural city. It is also called "Phoenix City" in folklore and "Xingqing House" and "Ningxia City" in ancient times. It is known as the "Land of Fish and Rice in the South of the Yangtze River", and there is a famous national scenic spot Xixia Mausoleum in the west.
Yinchuan's diet is dominated by the eating habits of Han and Hui people.
The diet of the Han nationality is mainly northwest cuisine. Yinchuan Hui people's diet has both the traditional flavor of the Central Plains and the dual flavor of Muslims, which is the result of the integration of Hui people and Chinese civilization. There are authentic Muslim food and dishes, as well as many unique Muslim snacks. Muslim dishes include steamed mutton, crispy beef and mutton, hand-grabbed mutton and so on. And very authentic Hui snacks, such as mutton offal, mutton bread in soup, Muslim cream cakes, Mashan white water chicken, etc.
Muslim minced meat noodles
Mutton noodles with minced meat is a famous traditional pasta in Ningxia. In the streets of Yinchuan, the capital, mutton noodle restaurants can be seen everywhere. It is said that it evolved from the "longevity noodles" in the early Tang Dynasty, and became a delicacy for the old people's birthdays, children's birthdays and other festivals, meaning "longevity". Soup flavor is the main feature of minced meat noodles. As the saying goes, "drinking soup" means this.
Ningxiahuizu Tang Noodles jiaozi
Jiaozi vermicelli soup is a special snack in Ningxia, also known as "Lapila Stone". Puffing actually refers to jelly. This bean jelly is made of lentils with rich powder, which is elastic and slightly transparent in the pot and will not paste after a long time. Stone refers to jiaozi. Ingredients such as bean jelly, jiaozi, auricularia and yellow flowers are poured into delicious mutton soup and cooked. Add salt, raw onion, vinegar, oil noodles and monosodium glutamate when taking out the pot. It is made into hot and sour snacks. It tastes sour, spicy and delicious, has the effect of reducing fever and dispelling cold, and is quite suitable for people in cold areas to eat.
Cold onion
Allium mongolicum Regel is a specialty in northwest China and one of the special dishes in Ningxia. It grows on the edge of Gobi and desert at higher altitude. After collecting and cleaning, some fine sand is precipitated in the basin, which is slightly spicy, so it is called Allium mongolicum Regel. Allium mongolicum Regel can be used as a variety of food and has certain medicinal value. It tastes delicious after cold salad, and can be used with food and wine.
Muslim mutton pancake meat
This is a traditional Anhui dish. Pay attention to material selection. First of all, cut the sternum and upper ridge of the sheep into squares, wash them with clear water, put them in a bowl, steam them in a cage for about 30 minutes, and then buckle them into a soup plate to eat. Serve with vinegar, garlic juice, salt, etc. Its characteristics are white, tender, red, not greasy, and it has the effect of nourishing and strengthening the body.
New Year cake; rice cake
Sticky cake is a kind of food with Hui flavor, which is made by grinding glutinous rice and Gu Mi into flour. Its preparation method is: firstly, noodles are mixed with water and kneaded repeatedly, and then steamed in a cage. Then cut the steamed cake into pieces and fry it in fragrant oil. The fried sticky cake tastes soft and delicious, sweet but not greasy. Generally speaking, Hui elderly people like to eat sticky cakes best. Some people will also wrap some brown sugar when frying cakes and make them into sugar cakes.
Sheep travel expenses, fruit
Like oily incense and prickly heat, mutton rolls and fruits are both traditional foods loved by Hui Muslims. Sheep foreskin is also called "oil ring". When frying oil, you can fry mutton stuffing and oil-sprinkled noodles at the same time. Making mutton rolls is very simple. Just put the dough into a bracelet-sized doughnut, fry it slowly in an oil pan, and then take it out after the oil penetrates deep red. The sheepfold fried in this way has bright and smooth appearance, transparent internal oil, soft and soft, and tastes very delicious; The production of fruit is a little more complicated. First, the dough should be made into the shape of leaves and petals, and then put into the oil pan. The frying time is longer than that of oil incense, prickly heat and sheep coils, until the leaves and petals are fried and cooked. Eating is a major feature of fruits, and the storage time of fried fruits is longer than that of oil incense and sheep coils.
Tofu pudding fish head
"Yellow sand, clear water and green reeds, blue waves reflect fish strength". Husha Fish Head-a unique local specialty in Ningxia, Zunyuan cuisine "Tofu Bean Head" is a fine product in the fish head series, which is characterized by the nutrition of bean curd and the freshness of fish head, and has the characteristics of salty and slightly sweet Ningxia. The big fish head in Husha Lake is stewed with big grains of salt. On a two-foot disc, about 35 kilograms of Hu Sha fish is cut in half, accompanied by a pot of fresh fish soup to go. You should eat the meat behind the gills first, where the meat is the best and most tender, and then eat the meat of the fish lips, fish and back in turn. Shahu fish is served with juice. Bright color, no fishy smell and no peculiar smell. When eating, it must be served with garlic paste and ground sesame oil, which is smooth and tender. Hu Sha fish head soup is tender, fresh, fat, white and smooth, with a long aftertaste.
Oat steamed dumplings
The stuffing and taste of steamed dumplings with oat flour are different, but the inherent mellow flavor of oat flour remains unchanged. The method is to knead oat flour into a basin-slippery, surface-slippery and hand-slippery dough with just boiled water, knead it into a round dough sheet with a diameter of 7-8 cm as thin as dumpling skin with both hands, then fold it in half and wrap the prepared dishes (most of them are shredded yam mixed with green vegetables, some can be shredded yam mixed with leeks, some can be mixed with fennel and some can be mixed with shredded pork). When you eat jiaozi, you'd better use traditional sauerkraut soup and add a little chopped green onion to the oil. According to the taste of consumers, seasonings such as Chili powder can also be added. It is characterized by fragrant skin, fresh stuffing, softness and delicious taste.
Mihuangzi
Beige is a snack in Ningxia. First, yellow rice flour is fermented with water and paste. Add clear oil and candy (maltose) into a concave pot with a cover, pour in the cooked yellow rice batter, fry and take out the pot. One side of it is brown and the other side is milky white. Now fry and sell. It looks like a cake and tastes soft, crisp and sweet. Vortex cold dish: cut the vortex skin into strips, add a small amount of green vegetables, and mix well with mustard juice, garlic paste, sesame sauce and mature vinegar. It is a timely good product in late spring and early summer. At the end of the Qing Dynasty, there was another name called "Plum Blossom Cake".
Mutton laocuo noodles
Old mutton noodles are made of fine flour and selected mutton tips. Noodles are hand-kneaded, and you can see clear mutton soup, bright Chili oil, dark green coriander, fresh mutton, green plum beans and milky tofu. When a chopstick is provoked, the fragrance is overflowing. The broth of old mutton noodles is made from fresh sheep bones and bone marrow by slow fire. The proportion of meat, vegetables and bean products in noodles is appropriate, with rich nutrition and strong nourishing function. It is a flavor instant noodle snack suitable for all ages, which is very close to people's taste and suitable for mass consumption.
Hard noodles and dry pancakes.
Hard noodles and baked jiaozi are special snacks in Ningxia. Take 2 kg of dough, 10 kg of dry flour, warm water and alkali, sesame oil and hard flour. Make a double pot cake with wooden model, put it on the stove, dry it with low fire, and turn it over and bake it. It is beautiful and compact in appearance, white but not brown, and can be stored for a long time without mildew, stale and hardening. It tastes crisp, sweet and chewy, and the noodles are rich in flavor, which is easy to digest and does not spoil the soup. It is famous all over the northwest.
Sweet and sour yellow river carp
This dish is bright in color, beautiful in appearance, tender outside and tender inside, and it is a "Jiangnan" food. The production method is as follows: firstly, the Yellow River carp is scaled, disembowelled, eviscerated and washed; Then cut the fish back into oblique knife lines, then wrap it with yellow paste, fry it in oil pan until golden brown, pick it up and put it on a plate, and pour it with sweet and sour juice cooked in advance.
Crispy fried chicken
Yinchuan local snacks are characterized by crispness and tenderness. Practice: First, the cooked hen is boned and peeled, the chicken is torn into strips, mixed with salt, sesame oil and monosodium glutamate, and 3 egg whites are added with half starch and half white flour, and stirred evenly; Pour half of the foam paste into a flat plate with clear oil, then add the chicken strips and wrap the chicken strips with the remaining half of the foam paste. Put the wrapped chicken strips in a 70% hot oil pan and fry them until they are white and yellow, then take them out, cut them into 2 pieces and 3 strips, cut them horizontally, put them on a plate, and dip them in salt and pepper to eat.
sheep hoof
In the night market barbecue in Yinchuan, mutton hoof is an indispensable snack. Usually, the cooked sheep's hoof will be picked up and chewed with plastic gloves, because the mutton in Yinchuan tastes delicious, but it is not fragrant. Therefore, boiled sheep's feet in various night markets often become an important basis for evaluating a barbecue shop.
Nostalgia
"rosary" is a favorite snack of Hui people in Ningxia. The method is to pick the whole barley ear, put it in a wool pocket and mix it repeatedly, and remove the rake, awn and shell. Then put it in a cauldron and fry it into edible "green seeds", then put it in a basket, rub it with a sieve, blow off dust and thin shells, and grind it twice in a stone mill to make turquoise vermicelli food, which is the "mill" of the Hui people in Ningxia. Add salt, vinegar, oil, spicy soup and other condiments when eating, and eat sauerkraut mixed with garlic cloves.
The characteristics of "annual turn" are: green and soft, fragrant and delicious. Some Hui people can't eat all the grinded children, but dry them in the sun and eat them in winter. Soak in boiling water, slightly sour and delicious. But also rich in protein, fat, glucose and other vitamins. Hui people in Ningxia also use dry grinding to treat dysentery and indigestion.
Because it is a city with a large number of Muslims, it is necessary to know the local customs in advance when going out, and there are also strong suggestions not to eat pork, let alone pigs.