Introduction: Chinese people have loved eating since ancient times. Food has become a distinctive postcard of China.

In China, there are both spicy flavors with southern characteristics and sweet flavors with coastal characteristics.

Each region and prefecture-level city has its own unique cuisine. China's vast land has given birth to a variety of food cultures, and the cuisine in Yinchuan, Ningxia is even more unique.

Let’s take a look at the special delicacies of Yinchuan, Ningxia with the editor.

1. Hand-caught mutton Yinchuan is the northwest region of my country, where the planting industry is not developed, and the most developed is animal husbandry.

Ningxia's hand-caught mutton is the most representative snack. It is said to have a history of nearly a thousand years and has almost become a masterpiece of Hui food culture.

Ningxia hand-caught mutton chooses the beach where it is stocked. The mutton is chewed with the meat and bones. The taste of the mutton is fragrant but not greasy, and the meat is red and white.

According to the local saying, when serving guests, the mutton ribs are usually washed and put into a pot of white water, simmered for an hour or two, and then sprinkled with salt before use.

2. Babao Tea Babao Tea is a specialty drink spread in the northwest. It has a history of a hundred years. In Yinchuan, Ningxia, every household of the Hui people has Babao Tea, and they also use Babao Tea to entertain guests. Babao Tea, as the name suggests, this

There are as many as 8 kinds of ingredients in tea.

Among the many health-preserving teas, Babao tea is more inclined to men's health tea. Babao tea has a light taste and clear color.

When you feel tired, you might as well try a cup of Babao tea. Although the effect may not be seen immediately, drinking it for a long time is very good for internal regulation of your body.

3. Nian Nian'er Nian Nian'er is a Hui specialty snack, also called Nian Nian Zhuan. The main material is highland barley noodles.

Put the highland barley into a pot and stir-fry until it becomes edible seeds, then put it into a basket for sifting, blow off the dust and thin shell, put it into the bowl and push it twice to turn into green vermicelli.

When eating, add salt, vinegar and other condiments, and mix with garlic cloves. It is green, soft, fragrant and delicious, and is rich in protein, glucose and other vitamins.