1. Covering a bowl of tea

Covering a bowl of tea is a traditional drinking custom of the Hui people. Because the cover bowl for holding water consists of three parts: tray, bell-shaped tea bowl and bowl cover, it is called the cover bowl or the three fort, which is said to have started in Zhenguan period of Tang Dynasty. This tea has different names because of different ingredients.

generally, there are brown sugar brick tea, white sugar tea, crystal sugar wowo tea, three-spice tea (tea, crystal sugar and longan), five-spice tea (crystal sugar, tea, longan, raisins and dried apricots) and eight-treasure tea (red dates, medlar, walnut kernels, longan, sesame, raisins, white sugar and tea).

2. 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 delicious, and mellow. The making method of clove elbow is as follows: firstly, the elbow is singed, scraped and washed, and then the skin is clean, and then boiled in white, colored, knife changed, bowl set, steamed in a cage and watered. The operation of each process is very fine, and the materials are selected carefully. The cloves in the seasoning are rich and attractive, with unique flavor, which is well received by customers.

3. Hand-grabbed mutton

Hand-grabbed mutton has a long history. It is a traditional food loved by Mongolian, Tibetan, Hui and Uygur people living in northwest China, and it is essential in daily life. This has a lot to do with their harsh living environment and unique living habits. Going out for a nomadic life and not coming back for months, mutton has the effect of being full and not hungry all day.

there are three ways to eat mutton by hand, that is, hot eating (after slicing, steaming in a cage and dipping in triple oil), cold eating (after slicing, dipping in refined salt directly) and frying (frying in a pan and eating while frying). Hand-grabbed mutton is characterized by delicious meat, no greasy smell, good color and fragrance.

4. Hand-grabbed meat

Hand-grabbed meat is named because it is eaten by hand. The method of grasping meat by hand is relatively simple, that is, chop the mutton with bones into pieces first, cook it in clear water, sprinkle onion powder, salt on it after taking it out, and then pour some boiled soup. This kind of meat tastes pure and tender, and its oil is not greasy. It can be eaten as well as soup. It is a delicious food for local people to entertain visitors. Specially cooked with lamb, it is called "lamb", and its delicious taste is even better.

5. Xinjiang saute spicy chicken

The main ingredients of Xinjiang saute spicy chicken are chicken pieces and potato pieces, which are cooked with belt noodles. Xinjiang saute spicy chicken has bright colors, including smooth and spicy chicken and soft and sweet potatoes. It is spicy and fragrant, coarse and fine, and it is economical and suitable for friends and relatives to eat.

there are many sayings about the origin of saute spicy chicken, but the real origin can't be studied. It is said that it originated in Shawan County, Xinjiang, and the popular saying is that it is made from cooking in Xinjiang with a variety of ingredients.

6. Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled is an indispensable and distinctive food in Uygur food culture, with a long history. The general practice of naan is similar to that of Han people baking sesame cakes. Add a little salt water and yeast to the flour, mix well, knead thoroughly, and bake slightly. Adding sheep oil is the oil naan;

It's called Minced Mutton, Cumin Powder, Pepper, Onion Powder, etc. There are many kinds of naan, about 51 kinds, as well as Wowo naan, Pian naan, Hillman naan and so on.

7. Tibetan yoghourt

Tibetan yoghourt is made of milk, which is a favorite of Tibetans, old and young. The production method is as follows: firstly, boil the milk, pour it into a container, add a small amount of sour milk as a starter, control the temperature at 31 ~ 41℃ to make the lactic acid bacteria multiply in large quantities,

decompose the lactose in the milk into lactic acid, and with the increasing acidity of lactic acid, casein in the milk begins to precipitate, which condenses into tender tofu-like yogurt and produces an aromatic smell, which can be eaten. Yogurt is characterized by white color, relieving summer heat and promoting fluid production.

8. Butter Ciba

Butter Ciba is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is the Tibetan transliteration of fried noodles, and it is the staple food that Tibetan people must eat every day. Butter is cream extracted from milk, and Ciba is a powder made by frying highland barley and grinding it by hand.

when eating ghee, pour a half bowl of milk tea first, then add ghee, fried noodles, koji and sugar, mix well with your fingers in the bowl, and knead into small balls to eat. It has the fragrance of ghee, the sour and crisp koji and the sweet and moist sugar. Crispy rice cake is rich in nutrition and calorific value, which can satisfy hunger and keep out the cold.

9. Tibetan lung blowing

Tibetan lung blowing is one of Tibetan cured meat products. Blowing lung is to use fresh pig lungs, blow artificially from the throat, and pat the lungs with your hands while blowing, so as to expand the lungs, and then use appropriate amount of salt, Amomum tsao-ko powder, Chili noodles and garlic paste with warm boiled water to make them milky. < P > Fill the lungs from the throat with a spoon, blow while pouring, and pat at the same time, which takes about five or six times to finish, then tie the throat tightly with hemp thread, and hang it at the height of the fire pond to dry.

11. Pickled beef tendon

Pickled beef tendon is a traditional dish of the Dai people. The raw materials are the head and feet of cattle, and the condiments are ginger, garlic, red pepper, wild pepper leaves, salt and so on. When making, the head and feet of the cow are scraped and cleaned, cut into small pieces, and boiled in a pot.

Bone the boiled head and feet, cut them into short strips, soak them in rice washing water for 3 hours, then wash them with cold water and drain them. Mix finely chopped red pepper, finely chopped ginger, garlic, salt and wild pepper leaves together, put them in a crock and seal them. You can eat it in half a month. Taste sour and fragrant, texture soft and tender, cool and refreshing.

11, crab meatballs

Hani people are called "Aikai Galle". The practice is: wash the crab to remove the hard shell and sundries, fine-fry it with the root of water, sprinkle with a little water, add salt and Chili noodles, mix well, rub it into meatballs the size of your thumb by hand, and cook it in a boiling pot. This is an indispensable dish for the banquet.

12. Pebble fish soup

Pebble fish soup is a special dish of Bulang nationality. The fish soup is delicious and sweet, and it has the dry smell of burning stone. When making, the pebbles in the river are taken and put into a fire pit to burn red, then the red-hot pebbles are put into a pot filled with clean water and fresh fish one by one until the water boils, and then the red-hot salt blocks are put in, and the fresh fish soup is cooked.