Eight bowls of halal food are excellent in ingredients, unique in seasoning, rotten in soup, fresh in soup, fresh in color and strong in flavor. Eight bowls are simple and honest, emphasizing the combination of taste and texture, frugal without losing precision, open without losing elegance.
Stewed Jie mutton
This dish is the first of eight bowls. It combines delicious home-cooked stewed mutton with traditional paste mutton in a bowl. First, simmer slowly, and then steam in a fire cage for more than two hours. The soup is fragrant, strong but not greasy.
Braised yak meat
This dish is mainly clean yak meat, supplemented by braised spiced sauce. It is reddish in color, thick in juice, tender and smooth in taste, salty and palatable. Yak breeds and lives in the alpine region above 3000 meters on the Qinghai-Tibet Plateau. It is tall, with developed heart and lungs, tight muscles and strong bones and muscles. Hong Kong and Macao markets regard yak meat as the "crown of beef cattle".
Braised chicken nuggets
This dish is mainly made of free-range chicken, which is pickled, fried into powder and then steamed in a cage for two hours. The chicken pieces are thin, tough and chewy, and the soup is thick and delicious.
Steamed hairtail
This dish is mainly made of hairtail by pickling, frying, steaming and stewing. It's tender, fat and homely. It is a kind of marine fish that people prefer to eat, and it has high nutritional value. Chinese medicine believes that it can stimulate appetite, warm the stomach and tonify deficiency, and also moisturize and beautify.
Hot and sour soup tenderloin
This dish is based on evenly mixed beef tenderloin, which is dispersed in an oil spoon and fried until cooked. When serving, the tenderloin is filled with heavy oil to make it crisp outside and tender inside. Hot and sour tenderloin is a famous traditional dish with local flavor in northwest China. It has the same name as the taste and raw materials, and then it is mixed with fruit juice in proportion. Crispy and delicious, hot and sour and juicy, with a loud voice and a cracked loin, people are impressed. It is characterized by clear color, translucent feeling, crisp and delicious taste, oily but not greasy.
Braised cabbage with beef balls
This is a traditional Muslim dish. It uses beef hand knife to chop into mud, and uses more than ten different seasonings combined with unique technology to make beef balls. It comes with boiled beef bone soup and stewed Chinese cabbage. It is salty and refreshing, fragrant, soft in taste and long in aftertaste.
Braised tofu with smoked bamboo shoots
Smoked bamboo shoots are low in fat, sugar and fiber, which can nourish yin and cool blood, stimulate appetite and strengthen spleen, clear away heat and phlegm, nourish liver and improve eyesight. Tofu is an ancient traditional food in China, which has health care function. Regular consumption can effectively reduce the oxidative damage of vascular system. As the saying goes, "Tofu with green vegetables keeps you safe", and there is also a folk saying that "Tofu is more delicious than bird's nest".
Yipin babao rice
In this dish, the best white glutinous rice is boiled in boiling water until it is half cooked, then taken out and mixed with sugar and honey. Carefully spread a layer of raisins, green shredded pork, jujube, lotus seeds, peanuts and walnuts. Put it into a bowl, then put the evenly mixed semi-cooked glutinous rice into a bowl and steam it in a cage. After coming out of the cage, pour the rice in the bowl into the plate and pour it with honey juice. Colorful, sweet and oily, cotton sweet but not greasy.