Dongxiang cuisine includes Dongxiang mutton, clay pot, wheat straw, sweet wheat, noodles, sausages and steamed buns.
1, Dongxiang Hand-grabbed Mutton: It is the representative dish of Linxia. Grasping mutton by hand has almost become a masterpiece of Hezhou food culture. According to research, Linxia was called "Han Han" in ancient times, and Hezhou sheep was also called "stacked sheep", which was once a tribute of the court. Dongxiang mutton has tender fat, little and delicate fiber, and is rich in protein and various trace elements.
2. Pot: Pot is a way for Dongxiang people to eat potatoes. Its method is unique, no pot, no oil, and its taste is very special. This is an interesting picnic food. July and August are the best seasons to eat pots and pans.
3. Maisuo: This is a Dongxiang-style food. It is a unique local food. Immature highland barley or barley is picked and steamed, ground into a chopstick-head-sized column with a small stone mill, and served with garlic and Chili noodles.
4. Sweet wheat: Sweet wheat, also called fermented grains, is a traditional snack in Linxia Prefecture. Soak the skins of wheat, highland barley or oats in water, remove the bran in a grinding pot or a rock nest, cook, air-cool, add sweet koji, mix well, put it in a straw bin or in a hot place in an altar for fermentation and brewing, and it will be ready after two or three days when there is a smell of wine.
5. Noodles and intestines: wash the small intestine repeatedly first, then add water to the flour and stir it into paste, add appropriate amount of starch, refined salt, monosodium glutamate and other seasonings, stir well, and pour it into the small intestine to seal. Then steam in a steamer or cook in a pot, and puncture and deflate halfway. Take it out after cooking, cut it into pieces, put it in an oil pan, fry it until the skin is yellow and crisp, then put it on a plate and add pepper oil, garlic paste, vinegar, etc. It tastes mellow but not greasy, delicious and never tires of eating.
6, flower roll steamed bread: after white flour is fermented with water and yeast, add alkaline water and knead it into long strips, cut into pieces with a knife and steam it in a cage, called a knife handle, and then cut into pieces and knead it into steamed bread. Roll into a cake and mix with sesame oil, turmeric, bitter bean powder, roses and other seasonings. , cut into pieces or steamed with flowers, called oil flower rolls. Steamed bread made of rolled small pieces and baked into flour.