When it comes to Ningxia, the food that everyone will definitely think of is hand-grabbed mutton, which is famous all over the country.

Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Uygur and other ethnic groups in northwest China. According to legend, it has a history of nearly a thousand years and was originally named after eating it by hand. There are three ways to eat, that is, hot (after slicing, steaming in a cage and dipping in triple oil), cold (directly dipping in refined salt after slicing) and fried (frying in a pan and eating while frying).

It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.

2. Braised snacks

Braised snack is a traditional snack, which is found all over Ningxia. The thick mutton soup is stewed with mutton balls, plywood, vermicelli, bean jelly, etc. It is delicious! Then you can eat two bowls with steaming rolls or soft and sweet rice when you are hungry!

3, Hui noodles with minced meat

Mutton noodles with minced meat is a very common snack in Ningxia, which can be seen everywhere in the streets and alleys of Yinchuan. It is said that it evolved from the "longevity noodles" in the early Tang Dynasty and became a good treat for the elderly's birthdays, children's birthdays and other festivals, with the meaning of "longevity and longevity". Soup flavor is the main feature of noodles with minced meat. As the saying goes, "Eat soup" means this.

4. Wuzhong Baishui Chicken

Wuzhong Baishui Chicken is delicious and nutritious. Chop the chicken with bones into 5cm cubes, put them on a plate, and serve with a small dish of safflower oil. It looks Huang Liang in color and smells fragrant. This dish, especially in Wuzhong area, is famous for its exquisite selection of materials and fine production, hence the name "Wuzhong Baishui Chicken".

5. Xunzi

Scorpion is a snack of Hui nationality. It is made by boiling water with brown sugar, honey, pepper, scallion skin and other raw materials, mixing with an appropriate amount of eggs, clear oil and flour, and then repeatedly kneading, rolling into thick strips, twisting into dough, rolling or rolling into rings made of round strips with even thickness and orderly connection, and frying in an oil pan until brown. In many restaurants, breakfast shops or vegetable markets, prickly heat has become a common food and can be bought at any time.