"I won't eat mutton when I leave Ningxia." People in Ningxia are full of pride in local mutton. Ningxia people have proud capital. The climate here is dry and little rain, and the temperature difference between day and night is large. Alfalfa, licorice, Sophora alopecuroides and other grasses grow everywhere, and the land is rich in minerals and selenium. Sheep grow up eating Chinese herbal medicine and drinking mineral water, and their quality is outstanding, especially Yanchitan sheep. Ningxia, known as the south of the Yangtze River, has a history of animal husbandry for thousands of years. People in Ningxia are very professional in raising sheep, and no sheep can completely walk out of Ningxia when eating sheep.

The diet structure of Hui people in Ningxia has both the traditional flavor of the Central Plains and the dual flavor of Muslims, which is the result of the integration of Hui people and Chinese civilization. Ningxia mutton has a comment: Ningxia Yanchitan sheep eat licorice, drink mineral water, squeeze Taitai oral liquid and pull Liuwei Dihuang pills. In short, the beach mutton in Ningxia is a treasure.

The way people in Ningxia eat sheep can also be called full of characteristics. It can be said that sheep in Ningxia have only one name when they are alive, and that is: sheep. But after death, there are many names, such as: hand-grabbed mutton, steamed mutton, mutton offal, soup mutton, stir-fried mutton, lamb chop Lamian Noodles, instant-boiled mutton. ...

Every name touches people's taste buds, which can be said to be a fair death. Hand-grabbed mutton originated from the people and has a history of nearly a thousand years. However, mutton in chunks is the most enjoyable. You have never been to Ningxia without eating mutton and pilaf. Hand-grabbed mutton originated from the people and has a history of nearly a thousand years. Eating a plate of "hand-grabbed rice" is a necessary punch in Ningxia. Mutton is the most tender, so it is also very popular with Yinchuan people. Every conceivable cooking method is used in mutton. Grasp nature first. Cooked mutton is cut into neat yards and served with a plate of garlic and vinegar dishes. Whether it can be seamlessly connected with Yinchuan life depends on whether it can accept a plate of authentic hands.

Roast whole sheep, a real hard dish, should also yield to its fame. However, the real food does not care about fame, only about taste. Ningxia has been a farming-pastoral ecotone since ancient times. Roasted whole sheep with a rough personality background of horseback people is also the most authentic delicacy here. A mutton weighing more than ten catties, after being roasted on slow fire for several hours, showed an attractive burnt brown feeling all over, and was eaten with torn hands, which was the most heroic primitive eating method. The smell of barbecue is always hard to refuse.

How confident are Ningxia people about the quality of local mutton? So that the whole sheep can not only be roasted, but also steamed. Well done, the delicious mutton has been best interpreted. If it's not done well, the rest is the smell of sheep. The local good mutton is not fishy, and Ningxia people have this confidence. Different from manual cooking, steaming whole sheep can lock the juice of mutton itself, and when tearing mutton, you can already feel the fullness and tenderness of the meat.

Speaking of snacks, chop suey is a major feature of Yinchuan, which may be a little unacceptable to outsiders, but Ningxia people have the habit of eating chop suey every morning when they go to work except Lamian Noodles. Especially in the winter morning, eating a bowl of mutton offal makes me warm all over, thus starting a new day.