Lilac elbow Lilac elbow, also known as hairy elbow, is a special flavor food in Yinchuan. Its taste is fat but not greasy, thin but not firewood, soft and rotten, palatable and mellow. It is a traditional dish of Tongfuju Restaurant in Yinchuan. The making method is as follows: firstly, singeing, scraping and washing the elbow, then washing the skin, then cooking, coloring, changing knives, fixing bowls, steaming in a cage and adding water. The operation of each process is very fine, and the materials are carefully selected. The cloves in the seasoning are rich and attractive, with unique flavor and are deeply loved by customers. Hand-grabbed mutton is a traditional local flavor food in Ningxia. It cooks with Jieyang, one of the "Tan Sheep" in Ningxia. It is rich in lean meat, tender and easy to digest, and has no fishy smell. Protein is rich. The finished product is full of color, flavor and no greasy feeling. After the hand-grabbed mutton enters the restaurant, its cooking technology has been continuously improved, and the seasoning mix has become more and more complete. The production method is: cut the mutton into chunks of about 2kg, put it into boiling water, and add spices such as pepper, small seedling incense, star anise, cinnamon, apricot and dried tangerine peel. Stew until the bones of the portable mutton shake and the flesh and blood are separated. Prepare all kinds of seasonings, such as sesame sauce, tofu (made into juice), pickled chives, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc. Then mix them in a small bowl according to everyone's preference and grab the mutton with your hands and eat it in the sauce. Sweet and sour Yellow River carp is a special flavor food in Ningxia. 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. This dish is bright in color, beautiful in appearance, tender outside and delicious, and it is a "Jiangnan" food. Braised haggis has a unique flavor. Its production method is: carefully wash the viscera, head and hoof of sheep, put them in a boiling water pot to cook, take them out and cut them into shreds. Add shredded haggis into the original soup, add onion, ginger, minced garlic, spicy red oil, monosodium glutamate and coriander to make stewed haggis. The red is Chili oil, the green is chopped green onion and coriander, and the oil color is milky white soup. Take a sip of fresh soup and a bite of haggis, which is neither greasy nor mellow. Steamed mutton with Ningxia flavor snacks. Ningxia mutton is tender and delicious, not greasy and tasteless. Mutton had better choose chest fork and upper spine, chop it into rectangular strips, wash it with cold water, put it in a bowl, and put ginger, onion and garlic on it. Add a few raw peppers and steam for about 30 minutes; Then buckle into the soup plate and serve. When serving, season with vinegar, garlic juice and salt. This steamed mutton is white, tender and red, and tastes as good as chickens and ducks. Crispy chicken is local snacks in Yinchuan. Fried with cooked chicken. Its preparation method is: firstly, the cooked hen is boned and peeled, the chicken is torn into strips, and mixed with salt, sesame oil and monosodium glutamate. In addition, draw a foam paste with 3 egg whites, add starch and white flour, and mix well; 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. Crispy outside and tender inside, delicious. Dove fish produces a very precious fish-pigeon fish in the Yellow River in Zhongwei and Zhongning, Ningxia. Dove fish lives in limited waters. It is shaped like carp, but its body is very narrow and its mouth is very sharp. Captured with a "sticky net", when it "sticks" to the net, at first glance, it looks like a pigeon on a branch, hence the name "pigeon fish". Yellow river pigeon fish belongs to CYPRINIDAE, with a body length of 25~30 cm, a large abdomen, small eyes, a reddish and bright body color and a silvery white luster. Its scales are not many, its meat is tender and bony spur is few, and it is mellow and delicious after steaming. In feudal society, a grand banquet was held in the palace. Whenever someone is drunk, pigeon fish is ready to sober up, and the effect is very good. In Qing Dynasty, Ningxia paid tribute to the imperial court with pigeon fish. For this reason, people also call it "court fish", and there is a saying to praise pigeon fish? Quot The geese in the sky and the chickens in the mountains are not as good as the pigeon fish in the Yellow River. Dove fish is very precious because of its small number. It lives in the fast-flowing canyon of the Yellow River and is difficult to catch. In winter, it sinks into the bottom of the river to hibernate; Wake up in early spring and lay eggs in March and April; In summer, when the Yellow River is particularly turbid during the flood season, it has to surface for air, which is a good opportunity for people to fish. Dove fish miss their hometown very much, no matter how far they are washed away by the Yellow River flood; After waking up, you have to travel long distances, swim against the current and return to your hometown. Lamb meat in Ningxia benefits from soil and water, and has no smell. Lambs aged 2~3 months have the best meat quality, fresh and tender but not greasy. Chop mutton into small cubes, which can be fried, steamed or braised. When eating, it is accompanied by chinese wolfberry wine with Ningxia characteristics, which has a unique flavor. Ingredients: mutton, celery, vermicelli, red pepper, onion, refined salt, monosodium glutamate and vegetable oil. Practice: put a proper amount of vegetable oil into the wok, put the chopped mutton into the wok and stir-fry it with high fire. At the same time, add celery, vermicelli and other ingredients and stir-fry until the mutton is cut off. When eating, it can be accompanied by rice. Features: bright red color, tender meat and mellow taste. Stewed with Capricorn Neck Stewed with Astragalus membranaceus Stewed with Capricorn Neck Stewed with Astragalus membranaceus Wash Astragalus membranaceus with warm water, put it in a casserole, add cold water, boil it with high fire first, and then stew it slowly. Cut the neck meat of Mianjie sheep along the joint and cut it in half from the middle of the joint. Soak in clear water for 30 minutes, then put it in a soup pot and cook it a little. Remove and control the water. Then, put the cooked Astragalus soup and the neck meat pieces into a casserole and burn them, skim off the floating foam, add seasoning packets, onion segments and refined salt, and when the rotten gravy is thick, take out the onion segments and seasoning packets and put them into the soup plate. This dish has the function of nourishing and benefiting qi, and it is a delicious food in Ningxia. Mutton Wolfberry Bud Mutton Wolfberry Bud Wash mutton, cut it into thin slices, put it in a bowl, add refined salt and pepper water for curing, then add egg white and water starch, grab it evenly and size it. The tender buds of Lycium barbarum L. were debittered with cold water. Put the pulped meat into 60% hot oil, and control the oil after stopping. Leave a proper amount of base oil in the frying spoon, put it on the fire, add Lycium barbarum bud and stir fry, at the same time add refined salt, pepper water, ear onion slices, Jiang Shui, clear soup and monosodium glutamate, pour in meat slices, thicken with water starch, sprinkle with soaked Lycium barbarum granules, pour in clear oil and turn over the spoon to serve. This dish is white, green and red. Delicious taste and unique flavor. Hand-grabbed mutton Hand-grabbed mutton is a famous traditional snack, which is made all over Ningxia, especially in Wuzhong. It has been made for hundreds of years, so it is also called Wuzhong Hand-grabbed mutton. In the past, because many stalls were sold along the street, people who ate them grabbed it with their hands, which is the origin of the word "hand-grabbed". Now I don't eat with my hands, but I still use the word "grasping with my hands". Hand-grabbed mutton can also be used as a big dish. Features: white and tender, fragrant but not greasy. Raw materials: 8- 12-month-old sheep 1 sheep (commonly known as dense-toothed sheep, each with a net weight of 16- 18kg), pepper, ginger slices, refined salt and triple heavy oil. Practice: After the sheep is slaughtered, the whole sheep is cut into three pieces (two in front of the waist and one behind the waist), soaked in blood and put into a boiling pot. After boiling, skim off the floating foam, then add pepper and ginger slices and cook over low heat for more than 4 hours. Cook, take out and cool. The whole sheep can be eaten, sliced or chopped. There are three main ways to eat: hot (after slicing, steamed in a cage and dipped in three heavy oils), cold (directly dipped in refined salt after slicing) and fried (fried in a pot and eaten while frying). Boil the goat spinal cord in a pot, take it out and let it cool, then gently scrape off the skin with a knife, tear it off and cut it into 3 cm long sections. Put the frying spoon on a high fire, pour the broth into it and bring it to a boil. Add spinal cord, auricularia auricula, refined salt, pepper, pepper water, ginger juice, shredded onion and monosodium glutamate, skim off the floating foam, thicken it, pour in bright oil and sprinkle with coriander. This dish is soft and tender, delicious and nutritious, and it is a good tonic for all ages. Cold noodles are made of cold noodles as thin as paper, cut into strips, covered with shredded pork and cucumber, and mixed with mustard, vinegar and sesame oil. The taste is sour, hemp, spicy, fragrant, refreshing, full of flavor, color and flavor. The concrete method of cold rice noodles is: first, mix noodles with cold water and knead them evenly, then put them in a basin and soak them in cold water for about ten minutes, and then knead them by hand. The dough left after washing starch is called flour essence. Take it out, dry the water stains on the flour essence with a special towel, then steam it in a steamer for about 40 minutes, and serve the flour essence. After the surface water washed in the basin is precipitated for three hours, the water on it is poured out, replaced by clean water, added with edible alkali, stirred evenly, and then ladled into a skin-making pot for steaming for about five minutes. Ningxia Sanwei buckwheat noodles is the first noodle to stir dough, which is a popular pasta made of buckwheat noodles. During the Qianlong period of the Qing Dynasty, Ningxia used buckwheat to pay tribute to the emperor. Its method is: first, add a certain proportion of salt water to a proper amount of buckwheat flour, stir until it becomes soft and knead it into a smaller, delicate, soft and smooth dough; Then, the noodles are pressed into vermicelli by a special noodle pressing bed supported on the edge of the pot, and the noodles are directly dropped into the boiling water pot. After cooking, take them out and mix them with vegetable oil, which can be eaten cold or hot. Add fresh soup made of shredded pork, chopped green onion, coriander, pepper and radish slices, and add garlic slices or minced garlic, vinegar, sesame oil and other seasonings to serve. Soba noodles are also good Chinese herbal medicines. It has the effects of moistening intestine, relaxing bowels, lowering qi, clearing heat and detoxicating. The second taste of stuffed skin is also called cold rice noodles. There is a saying: "Wear fur in cold weather and eat stuffed skin in hot weather." When making stuffed skin, first stir and knead high-quality wheat flour into dough, then put it in clear water and knead until the dough becomes reticulate gluten, then take out the gluten and let the flour water precipitate into paste; Then pour the batter into a large thin iron plate floating in a boiling water pot with a spoon, spread it evenly, cover it and cook for a few minutes, and repeat until the spoon is finished; Finally, flatten out the gluten and cook it for a while until it is cooked. Let them dry together, peel off the iron plate when it is a little cooler, cut the stuffing skin into slightly wider strips, and cut the gluten into an inch-long cube. The stuffing skin and gluten are collected in plates and bowls at a ratio of about 8: 2, and mixed with seasonings such as soy sauce, vinegar salt, Chili oil, mustard juice, garlic paste and leek, and can be eaten after stirring. It has both the tenderness and softness of bean jelly and the refreshing fragrance of cold noodles, and can be eaten in all seasons. Braised mutton offal is the third flavor, which is the most interesting Hui-style snack. After the sheep is slaughtered, the heart, liver, lungs and stomach are taken out, the dirty things are poured out, and they are repeatedly rolled with boiling water until they are completely clean. At the same time, it is cooked in a pot. If the liver is easy to cook, it should be taken out in advance, and the rest should be cooked for several hours until it is completely cooked. When eating, chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop Red, green and white, the fragrance is overflowing, which is pleasing to the eye and refreshing. The so-called "rotten head soft tendon thick juice". Hui people in Ningxia are also very particular about the tea they drink. When drinking tea, they hold the cup in their left hand, grasp the lid in their right hand, gently blow off the white sesame seeds floating on it with the lid, and chew sesame seeds while drinking tea. After tea, they can eat all the dried fruits in the cup. Stewed Astragalus with Sheep Neck Wash Astragalus with warm water, put it in a casserole, add cold water, boil it with high fire first, and then stew it slowly. Cut the neck meat of Mianjie sheep along the joint and cut it in half from the middle of the joint. Soak in clear water for 30 minutes, then put it in a soup pot and cook it a little. Remove and control the water. Then, put the cooked Astragalus soup and the neck meat pieces into a casserole and burn them, skim off the floating foam, add seasoning packets, onion segments and refined salt, and when the rotten gravy is thick, take out the onion segments and seasoning packets and put them into the soup plate. This dish has the function of nourishing and benefiting qi, and is a good diet in Ningxia.