Wuzhong is one of the areas inhabited by the Hui people in Ningxia. Its eating habits are deeply influenced by the customs and habits of the Hui people. The food characteristics are mainly halal dishes. Cooking techniques such as roasting, braising, boiling, and stewing are mostly used. The taste is mostly sour, spicy, and slightly salty.

.

Because Yanchi County is rich in Chinese medicinal materials, you can often see dishes with Chinese medicinal ingredients as ingredients in Wuzhong cuisine. Braised beef with licorice frost, mutton with wolfberry sprouts, braised lamb neck with astragalus, etc. are among the best.

Wuzhong cuisine also includes dishes such as haggis, halal lamb, Yellow River carp, and fried dumplings that are common in Ningxia. However, the most distinctive Wuzhong dishes, such as white water chicken, hand-caught mutton, and stir-fried glutinous rice dumplings, are rare traditional dishes.

Eat it, it has a unique flavor and great taste.

Wuzhong Gourmet Grilled Beef with Licorice Frost Cut the beef into walnut-sized pieces, soak in water for 1 hour, put it in a soup pot over a high fire, bring to a boil, remove, and rinse in warm water.

Pour the sesame oil into a frying spoon over high heat, add the green onions and blanched beef cubes.

Stir-fry until the blood is gone, then add dry licorice cream, refined salt, soy sauce, seasoning bag, sugar, and beef broth. After boiling, put the spoon on a simmer.

When the meat is rotten and the juice is thick, take out the seasoning packet, put the frying spoon on high heat to collect the juice, add MSG, turn the spoon and transfer to a plate. The color of the beef is bright red, the meat is rotten and the juice is sweet, which has the effect of moistening the lungs and relieving cough.

Mutton and wolfberry sprouts Wash the mutton and cut it into thin slices, put it into a bowl, marinate with salt and pepper water to taste, then add egg white.

Grind the watery starch evenly and apply the sauce. Use cold water to remove the bitterness from the wolfberry shoots. Spread the sizing meat in 60% hot oil. Cut and drain the oil.

Leave an appropriate amount of base oil on the frying spoon, put on the fire, add wolfberry buds and stir-fry for a few times, add refined salt, Huashui water, horse ear-shaped green onion slices, ginger water, clear soup, MSG, pour in the meat slices, thicken with water starch, and sprinkle

Soak the wolfberry kernels until soft, drizzle with oil, and transfer to a plate.

This dish is white, green, and red in color. It is fragrant and refreshing when tasted, and has a unique flavor.

Jie Sheep Neck Stewed Astragalus Wash the astragalus with warm water, put it in a casserole, and add cold water.

Bring to a boil over high heat first, then simmer over low heat.

Cut the sheep neck meat along the joints, cut it in half from the middle of the joint, soak it in water for 30 minutes, then put it in a soup pot and cook for a while, take it out and keep the water.

Then put the cooked astragalus soup and the neck meat into the casserole and put it on a high fire. Skim and stir up the foam. Add the seasoning bag, green onion segments and refined salt. When the meat is tender and the juice is thick, remove the green onion segments and

Seasoning packets, put on soup plates and serve.

This dish has a nourishing and qi-boosting effect and is a commonly used food therapy among Wuzhong people.

White Water Chicken Wuzhong traditional flavor dish.

The method is to pluck the chicken after slaughtering and dig out the five internal organs, rinse it thoroughly, and place the whole chicken in cold water.

When the water boils, skim off the foam, add appropriate seasoning (put it in a small cloth bag), do not add salt and soy sauce, and take it out immediately after it is cooked.

Then use a brush to brush the chicken body with the chicken oil in the pot, chop it into pieces with a knife and put it on a plate. Place the shredded green onions and red pepper shreds on the chicken, and then pour it with Sanhua oil (sesame oil, pepper oil, and a small amount of soy sauce).

become.

This dish is delicious, with fine texture and tender meat.

Hand-caught mutton Wu Zhong's hand-caught mutton is tender and delicious, fat but not greasy. The method is to chop the whole mutton into four pieces, break the ribs and soak them in cold water for more than an hour to wash away the blood.

Put it into a pot of cold water, bring to a boil over low heat, skim off the foam, add appropriate seasoning (packed in a small bag), cook and take it out, then chop the cooked meat into small pieces and put it on a plate, stir the minced garlic with vinegar, and pour it in

Serve on cooked meat, or eat with sauce.

The haggis is red and shiny, the meat is rotten and the soup is spicy. The cooking method is unique, and its uniqueness lies in the processing of sheep lungs.

Rinse the sheep's lungs with water and repeat several times until the lungs are white.

Then pour in the gluten-washed batter to make the sheep's lungs swell, hang them up to drain off the water, put them in a pot of boiling water and cook them before taking them out.

The sheep head, tripe, liver, intestines, etc. are boiled, washed and cut into thin strips.

Fry chili noodles in soup into red oil.

Use broth or original soup to add shredded offal, add onion, ginger, minced garlic, red oil, monosodium glutamate and coriander and serve.

Rich in nutrients and special in taste.

Fried glutinous rice cake is a famous local snack, popular in Wuzhong, Yinchuan and other places.

"Pao dumpling" is a common name for a pancake cut into strips, also known as "paste dumpling".

Stir-fried battered meat and tender pancakes are refreshing, slightly salty and slightly spicy.