Speaking of Ningxia, I believe everyone should be very familiar with it. This place is a region with a large number of ethnic minorities. Therefore, many non-locals have definitely never eaten their local specialties and specialties. Let's introduce it to you! Local specialties

The most famous local specialties in Ningxia are Lycium barbarum L., Glycyrrhiza uralensis Fisch, Helan Stone, Tan Yang two fur, etc. They are also called "Four Treasures" because of their colors of red, yellow, blue and white.

Lycium barbarum: Ningxia Lycium barbarum is famous at home and abroad for its thin skin, thick meat and few seeds. It not only contains iron, phosphorus and calcium, but also contains a large number of essential nutrients for human body. It can moisten lung, clear liver, nourish kidney, dispel wind, improve eyesight and strengthen bones and muscles when taken frequently.

Glycyrrhiza uralensis Fisch, also known as sweet grass, has the saying that "ten (one Chinese medicine) prescriptions (middle) and nine (one must use sweet grass" in the field of traditional Chinese medicine. It has the functions of detoxicating, eliminating phlegm, relieving pain, relieving spasm, resisting cancer, invigorating spleen and benefiting qi.

Helan stone: produced in Helan Mountain, with fine texture, suitable rigidity and softness, and purple and green. The He Lanyan carved with it has the characteristics of spreading ink, storing ink, being dry and odorless, and protecting hair, and it is elegant and natural.

tan sheep fur: Ningxia specialty fur, named after it comes from the beach with abundant aquatic plants on both sides of the Yellow River in Yinchuan Plain. Commonly known as "two fur", the hair is 2 inches long, the hair spike is white, the texture is fine, soft and warm, and it was called "dry golden fur" in ancient times. Characteristic food

The food in Ningxia is mainly northwest pasta, with most halal features. Because of the developed agriculture, vegetables and fruits are more abundant than those in Gansu, and rivers such as the Yellow River are distributed all over the region. Beef and mutton are the main edible meat, and live sheep are killed in large markets in various counties, so all kinds of mutton dishes can't be tasted. Hui people are traditionally not close to alcohol and tobacco, so more traditional Muslim restaurants do not serve alcoholic drinks. However, most people in the northwest drink alcohol, and the low-alcohol liquor and fruit wine in this area are pure in taste, but they should be controlled.

braised chop suey

has a unique flavor. Its production method is: the viscera, head and hoof of sheep are carefully washed, cooked in a boiling pot, taken out and cut into shreds. Add shredded chop suey into the original soup, and add onion, ginger, minced garlic, spicy red oil, monosodium glutamate and coriander to make the stewed chop suey. The red one is Chili oil, the green one is chopped green onion and coriander, and under the oil color is milky white fresh soup. Take a sip of fresh soup and eat chop suey, which is not greasy and mellow.

Steamed lamb

Ningxia lamb is tender and delicious, and has no smell. Lamb had better choose chest fork and upper spine, chop it into rectangular strips, wash it with cool water, put it in a bowl, and put ginger, green onion and garlic on it. Add a few more raw pepper and steam in the cage for about 3 minutes; Then buckle it into the soup plate and serve it with vinegar, garlic juice, salt and other seasonings.

crispy chicken

Yinchuan local flavor snack is characterized by crispy and tender. Method: First, bone the cooked hen without peeling, tear the chicken into strips, mix with salt, sesame oil and monosodium glutamate, and use 3 egg whites, add half starch and half flour, and stir well; Pour half of the foam paste into a flat plate with clear oil, then put in the chicken strips and wrap the chicken strips with the remaining half of the foam paste. Put the wrapped chicken strips into a 7% hot oil pan and fry them until they are white and yellow, then take them out, cut them into 2 knives and 3 strips, and then cross-cut, plate them and dip them in salt and pepper.