People in Ningxia have three meals a day like towns, and breakfast is at about 7: to 8: in the morning. Generally, porridge, steamed bread and cakes are used to make vegetables or vegetables. The best conditions are milk, soybean milk, fried dough sticks, oil cakes and bread. Lunch is around 12 noon, usually rice, stir-fry and soup, and mostly cold noodles in summer; Dinner is usually noodles with minced meat, or porridge, steamed bread and stir-fried dishes. Improve your life by eating stewed meat, jiaozi steamed stuffed bun, haggis and mutton bread in soup.

Generally, in rural areas, there are two meals a day, one at about 1: a.m. and one at about 5: p.m., and you should eat more thin food, such as porridge, steamed bread, sticky rice (slightly thinner than rice, thicker and sticky than porridge) and sour and pickles.

food characteristics in Ningxia

spring wheat, rice, corn, millet, flax and beans are produced in northern Sichuan, and wheat, barley, buckwheat, oats, naked oats, potatoes, corn, millet and oil crops are produced in mountainous areas.

Before p>1949, the staple food in Sichuan area of Ningxia was bran flour (that is, flour obtained by grinding sugar again, commonly known as "fine face") and yellow rice. Black flour and other coarse cereals are the main ingredients, supplemented by potatoes, radishes, cabbages and beans. As the old saying goes, "Eat millet to the full, and suck through the skin." After 1949, it gradually developed into rice. Mainly white flour. Before 19, yellow rice and wheat were the main crops in mountainous areas, supplemented by peas, indigenous beans and bran flour.