Dingbian specialty foods include Dingbian chop buckwheat noodles, Dingbian haggis, stuffed sheep liver, lamb, Dingbian buckwheat noodles, and so on.

1. Chop buckwheat noodles at fixed edges

Snacks with fixed edges and Jingbian flavor. Mix buckwheat noodles with water, roll them into 2 cm thick cakes, chop them into strips with leek leaves, put them into the pot while chopping, and cook them in a bowl. Boil sesame oil to 8% heat, add auricularia auricula and spicy noodles, pour them into a bowl when they burst into fragrance, then boil sauerkraut soup in a pot and transfer it into a noodle bowl with fried sesame oil.

2. Mutton offal in Dingbian

Mutton offal is a collection of sheep viscera in one pot, with various shapes and different meat qualities, sour and spicy taste, no fishy smell and no greasy taste, delicious soup, and rich nutrition.

3, stuffed sheep liver skin

There is a saying that "no cold noodles are not delicious", and the stuffed skin on the fixed side is thinner and softer, and the essence lies in mixing spicy sheep liver. Smooth stuffed skin with soft gluten, red oil and special spicy mutton liver, and a cool, spicy and delicious taste with a long aftertaste are definitely one of the reasons for your coming to settle the border again. In addition, stuffed skin with liver seeds is also a versatile existence in Dingbian, which is a dish and a staple food. Eat rice, stir fry, eat hot pot, eat noodles, and make skin. Only you can't think of it, and you can't build it without it.

4. Lamb

Lamb is a famous and delicious dish with unique traditional flavor in Dingbian County. It is a historical card of local food culture. There are two ways to eat lamb: one is steaming. The second is the stew method. Put the meat into an oil pan that is heated to 7% to 8%, and stop it for more than 1 minutes. When the meat is white, add flour paste and stop it until the water in the meat disappears. Then add warm water, salt, etc., stew for about an hour with warm fire, and add a little monosodium glutamate, shredded onion and coriander.

5. Set the edge of buckwheat noodles.

Set the edge of buckwheat noodles and snack with Jingbian flavor. Add water to buckwheat noodles, roll them into a three-centimeter-thick dough sheet with your fist, cut them into little finger-sized Fang Dingding, push them into a lump shape with your thumb one by one, cook them in a pot, pour the mutton soup with minced meat, and add seasonings to make the soup firm, soft and smooth, and the local flavor is delicious.