Wuzhong is one of the Hui people's settlements in Ningxia, and its eating habits are deeply influenced by Hui people's customs. Its food features are mainly pure dishes, and cooking techniques such as burning, stewing, boiling and stewing are often used. Its taste is mostly sour and spicy, slightly salty. Yanchi County is rich in Chinese herbal medicines, so in Wuzhong cuisine, you can often see dishes with Chinese herbal medicines as ingredients, such as beef with licorice cream, medlar buds of mutton, and stewed astragalus with sheep's neck. There are also many dishes in Wuzhong cuisine that are common in Ningxia, such as haggis, Muslim lamb, yellow river carp, fried dumplings, etc., but the most typical dishes in Wuzhong, such as white water chicken, hand-grabbed mutton, fried cakes, etc., are rare traditional dishes with unique flavor and excellent taste. Wuzhong Gourmet Roasted Beef with Licorice Cream Cut the beef into chunks as big as walnuts, soak it in clear water for 1 hour, put it in a soup pot on a strong fire, boil it, take it out, and soak it in warm water. Pour the linseed oil into the frying spoon on the high fire, and add the onion and the blanched beef. Stir-fry until the blood is drained, then add dried licorice cream, refined salt, soy sauce, seasoning bag, white sugar and beef soup, boil and move the spoon to slow fire. When the rotten meat juice is thick, take out the seasoning bag, put the frying spoon on high fire to collect the juice, add monosodium glutamate, turn the spoon over and put it on the plate. The beef is bright and red, and the rotten meat juice is sweet, which has the effect of moistening the lungs and relieving cough. Mutton medlar bud Wash mutton and cut it into thin slices, put it into a bowl, marinate it with salt and pepper water, and then add egg white. Grab the water starch and paste it. Remove the bitter taste from the tender buds of Lycium barbarum with cold water. Slip the starched meat in 6% hot oil, and run out of oil after suspension. Leave a proper amount of base oil in the frying spoon, put it on the fire, stir-fry the medlar buds for a few times, add refined salt, Huashu water, ear-shaped onion slices, Jiang Shui, clear soup and monosodium glutamate, pour in the meat slices, thicken with water starch, sprinkle with soaked medlar granules, pour in bright oil, and turn over the spoon to serve. This dish is white, green and red. It tastes fragrant and refreshing and has a unique flavor. Stewed Astragalus membranaceus with sheep neck Wash Astragalus membranaceus with warm water, put it in a casserole and add cold water. Boil it with strong fire first, and then simmer it slowly. Cut the neck meat of Mianjie sheep along the joint, cut it in half from the middle of the joint, put it in clear water for 3 minutes, then put it in a soup pot for a little boiling, remove it and compete for water. Then put the boiled Huangqi soup and the neck meat pieces in a casserole and put them on a high fire, skim them, fight for foam, release the seasoning bag, onion slices and refined salt, and remove the onion slices and seasoning bags when the meat is rotten and thick, and put them on the soup plate. This recipe has the function of nourishing and invigorating qi, and it is a good food therapy commonly used by Wuzhong people. Traditional dishes with white water chicken and Wuzhong flavor. The practice is to pluck the chicken after slaughter, dig out the five internal organs, rinse them clean, and put the whole chicken in cold water. Skim off the foam when the water boils, add appropriate seasoning (put it in a small cloth bag), do not put salt and soy sauce, and take it out immediately after cooking. Brush the chicken body with the chicken oil in the pot, chop it into pieces with a knife, put shredded onion and shredded red pepper on the chicken, and then pour it with safflower oil (sesame oil, pepper oil and a small amount of soy sauce). This dish is delicious and tender. Hand-grabbed mutton Wuzhong hand-grabbed mutton, which is tender and delicious, fat but not greasy. Its practice is to cut the whole lamb into four pieces, break the ribs and soak it in cold water for more than an hour, and wash away the blood. Put it into a cold water pot, boil it with low fire, skim off the foam, add appropriate seasoning (in small bags), cook it and take it out, then chop the cooked meat into small pieces and put it on a plate, stir the garlic paste with vinegar, pour it on the cooked meat, or dip it in juice. The haggis is ruddy and shiny, the meat is rotten and the soup is spicy, and the method is unique. Its uniqueness lies in the processing of sheep lungs. Rinse the sheep lungs with water and repeat several times until the lungs are white. Then pour in the batter to wash away gluten, so that the sheep's lungs swell, hang up and drain the water, then cook in a boiling water pot and take it out. Sheep head, belly, liver, intestines, etc. are scalded and cooked, and cut into filaments. Deep-fried Chili noodles in soup into red oil. Chopped shredded chop suey in broth or stock soup, and mixed with onion, ginger, minced garlic, red oil, monosodium glutamate and coriander. Rich in nutrition and special in taste. Fried paste cake fried paste cake is a famous local snack, popular in Wuzhong, Yinchuan and other places. "Paste cake" is a common name for cutting pancakes into cakes, also known as "paste cake". Stir-fried cake with tender meat is cool, slightly salty and slightly spicy.