This dish is the top dish in eight bowls, which combines the delicacies of stewed mutton and traditional paste mutton in one bowl. First, it is stewed slowly with slow fire, and then steamed in a fire cage for more than two hours. The soup is delicious, thick and not greasy.

2. Braised yak meat

This dish is mainly made of clean yak meat, supplemented by braised spiced juice, which is stewed first and then steamed. It is reddish in color, thick in juice, tender and tender in taste, salty and palatable. Yak breeds and lives in the alpine region above 3 meters on the Qinghai-Tibet Plateau, with tall body, developed heart and lungs, compact muscles and strong bones and muscles. The Hong Kong and Macao markets regard yak meat as the "crown of beef cattle".

3. Braised chicken nuggets

This dish is mainly made of free-range chicken, which is salted, fried in powder and steamed in a cage for two hours. The chicken pieces are thin and tough, chewy, and the soup is thick and delicious.

4. Steamed fragrant hairtail

This dish is mainly made of hairtail, pickled, fried, steamed and braised. It is a kind of marine fish that people prefer to eat, and it has high nutritional value. Chinese medicine believes that it can stimulate the appetite, warm the stomach and tonify the deficiency, as well as moisturize the skin and beautify the face.

5, hot and sour soup tenderloin

This dish takes the mixed beef tenderloin as the main material, and scatters it into the oil spoon and fries it until it is cooked. When serving, the fillet is filled with heavy oil, which makes the outside crisp and tender. Sour and hot tenderloin is a famous traditional dish with local flavor in northwest China, which has the same name as taste and raw materials, and then mixed with juice in proportion. Crisp, tender and delicious, sour and spicy, juicy, loud, and the loin burst, making people sit up and take notice. Characterized by clear color, translucent feeling, crisp and delicious to eat, oily but not greasy.

6. Roasted Chinese cabbage with beef balls

is a traditional Muslim dish. It is mashed with beef hand knives, and made of beef balls with more than ten kinds of different seasonings combined with unique techniques. It is served with deep-boiled beef bone soup and stewed Chinese cabbage. It is salty and refreshing, with a tangy aroma, soft taste and lingering fragrance after tasting.

7. Stewed tofu with smoked bamboo shoots

Smoked bamboo shoots are low-fat, low-sugar and fiber dishes, which nourish yin, cool blood, stimulate appetite, strengthen spleen, clear away heat and phlegm, nourish liver and improve eyesight. Tofu is an ancient traditional food in China, which has the function of health care. Regular consumption can effectively reduce the oxidative damage of the vascular system. As the saying goes, "tofu with green vegetables keeps you safe", and there is a folk saying that "tofu tastes better than bird's nest".

8. One-taste eight-treasure rice

This dish is prepared by boiling the first-class white glutinous rice in boiling water until it is half-cooked, taking it out, and mixing it with white sugar and honey. Carefully spread a layer of raisins, green red silk, jujube, lotus seeds, peanut kernels, walnut kernels, etc. in the bowl, then put the evenly mixed semi-cooked glutinous rice into the bowl and steam it in the cage. After getting out of the cage, pour the rice in the bowl into the plate and pour it with honey juice. The color is gorgeous, sweet and oily, and the cotton is sweet but not greasy.