Shizuishan City is located at the northern end of Ningxia Hui Autonomous Region. During the Qin and Han Dynasties, it was a northern county.

Xixia and Yuan Dynasties belong to Dingzhou.

During the Qing Dynasty, it belonged to Pingluo County.

It borders the Ordos Platform to the east and the northern Yinchuan Plain to the west.

The altitude ranges from 1090 meters to 3475.9 meters. According to the topography, it can be divided into four types: Helan Mountain mountainous area, Helan Mountain eastern foot alluvial fan alluvial plain, Yellow River alluvial plain and Ordos platform.

The highest peak of Helan Mountain within the territory is 3475.9 meters above sea level, covering an area of ??1605.7 square kilometers, accounting for 30.24% of the total land area of ??Shizuishan City.

The skin of Shahu Big Fish Head is rich in collagen, and the meat is tender and delicate.

Its fish head contains higher DHA than ordinary fish.

DHA, a highly unsaturated fatty acid, can promote human brain development.

People who like to eat fish heads first look at the nutrition of the fish heads; secondly they look at the taste of the fish heads; and thirdly they look at the momentum of the fish heads.

Fish heads are more nutritious than fish meat because fish heads contain “brain gold”.

The large Shahu fish head is stewed with large grains of salt. The Shahu fish head, about three to five kilograms, split in half, lies on a shaku2 disc. A basin of fresh fish soup is taken away.

When eating Shahu fish, you must first eat the meat behind the gills, where the meat is the best and tenderest, and then eat the lips, fish, and back meat in order.

Shahu fish is poured with sauce and served to the table.

It is bright in color, has no fishy smell, and must be eaten with minced garlic and finely ground sesame oil. The taste is smooth, tender and chewy.

Shahu fish head soup tastes tender, fresh, fat, white and smooth, and has a long aftertaste after eating it.

Bitter and astringent, astringent and sweet, fresh and refreshing, cool and tender, rich in nutrients, it contains a variety of vitamins, minerals, choline, sugars, riboflavin and mannitol needed by the human body.

, has the functions of clearing away heat, cooling blood and detoxifying.

"Compendium of Materia Medica": (Kicuchi) taken for a long time can calm the mind and replenish qi, lighten the body and resist aging.

Kucai is often used in medicine to treat fever, and the ancients also used it to sober up.

Ningxia people like to blanch bitter vegetables, wash them cold, and mix them with salt, vinegar, spicy oil or minced garlic. They are cool and spicy, and eaten with steamed buns and rice, which greatly increases people's appetite.

You can also use yellow rice soup to pickle bitter vegetables into yellow color. It tastes sour and sweet, crisp, tender and refreshing.

Some people also boil the bitter vegetables in boiling water and squeeze out the bitter juice, which is used to make soup, stuffing, stir-fry, and noodles, each with its own flavor.

Youxiang is a traditional folk food of the Hui people and a special name for oil cakes by the Hui people.

When a distinguished guest comes to the house, or a child celebrates a full moon, a hundred days, circumcision, marriage, etc., it is necessary to fry the oil to celebrate.

Every Eid-ul-Fitr, Eid al-Adha, Holy Ghost Festival, etc., every household will fry the oily aroma. In addition to eating it themselves, they also give gifts to neighbors and folks to taste each other to celebrate the festival. The Ningxia Hui people are very particular about the oily aroma. Generally, they need to wash the oil before frying the oily aroma.

Doing great and wudoo' to maintain purity.

When eating Youxiang, you should break it with your hands along the edge of the knife, and avoid biting it one bite at a time.

Stir-fried mutton noodles. Knead high-quality flour into dough and put it on the table to enjoy.

Cut the mutton into slices, heat the oil pan, add the sliced ??meat, diced green onions, ginger, and garlic and stir-fry. Add soy sauce, salt, and pepper water, and cook over high heat.

Press the dough into thin pieces. After the water boils, break the dough into small pieces and put it in. When cooked, add it to the stir-fry pot, stir-fry until the flavor is infused, and add fresh soup, seasonal vegetables and chili oil.

This dish has tough noodles, fresh meat, and a unique taste.

Method: Add flour to water to form a dough with moderate hardness. Then roll the dough into thick noodles. Dip your fingers in a little clear oil to flatten the noodles. Place them layer by layer on the plate. Cover with a damp cloth and let them wake up for a while.

It’s time to pull out the dough pieces.

(2) Pulling out dough slices is a "technique", and most people pull out dough slices of different sizes and thicknesses.

The surface to be pulled out is like a fingernail, commonly known as "nail surface".

Cook the pulled noodles and set aside.

(3) Before cooking the noodles, stir-fry in another pot.

It is usually stir-fried thin shreds of mutton (or beef), with seasonings such as garlic sprouts, vermicelli, and pepper powder; you can also add shredded vegetables such as melon, eggplant, and cabbage.

(4) Place the cooked noodles into the stir-fried vegetables, stir-fry for a while, add soy sauce, and serve.

Fried dumplings Fried dumplings are one of the local specialties in Shizuishan.

Stir-fried and served to the table, the aroma is fragrant.

Ingredients: dumplings, leeks, green onions, crab roe, oil, salt. Preparation steps: 1. Cut the dumplings into small pieces, wash and cut the leeks into sections.

2. Ingredients include crab roe and green onion. You can also omit the crab roe or add dried shrimps.

3. Cut green onions into small pieces.

4. Put more oil in the pot, more than usual for stir-frying. When the oil is hot, add chopped green onions and stir-fry until fragrant.

5. Pour in the pastry cubes and stir-fry.

6. Add crab roe and appropriate amount of salt.

7. Continue to stir-fry quickly.

8. Finally add the leeks and stir-fry for a minute or two, then remove from the pan.

Mutton Rub Noodles Mutton Rub Noodles are a popular flavored pasta in Ningxia.

It's a bit like pimping in Xi'an.

The dough is mixed and rolled into slices, cut into thin strips and rounded by hand, as thick as the strips in Xi'an.

Features of this snack: fresh flour and meat.

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Unique flavor.

To do this, first knead the flour into a dough and let it rest. Cut the mutton into large cubes and fry until cooked.

Then roll the noodles into a thickness as thick as chopsticks, cook them in a pot, and then add soup made from mutton juice, diced mutton and fresh vegetables. Add chili red oil and it is ready to eat. The noodles are fresh and meaty, and have a unique flavor.

Ingredients for candied date mutton: 1000g mutton, 500g candied dates, 75g orange cake, 50g lotus seeds, 100g sugar, 25g honey.

Remove the candied dates and use orange cake as the core.

Cut the mutton into cubes.

Break the lotus seeds into two petals.