Recommended local specialty cuisine in Ningxia

Speaking of Ningxia, I believe everyone is very familiar with it. This place has a relatively large number of ethnic minorities. So many non locals must have never tasted the local cuisine and specialties. Let me introduce it to you below

Local Specialties

The most famous local specialties in Ningxia are wolfberry, licorice, magnolia stone, and tan sheep fur, which are also known as the "Four Treasures" due to their colors of red, yellow, blue, and white

Goji berries: Ningxia Goji berries are renowned both domestically and internationally for their thin skin, thick flesh, and few seeds. It not only contains iron, phosphorus, and calcium, but also has a large amount of essential nutrients for the human body. Regular consumption can moisten the lungs, clear the liver, nourish the kidneys, dispel wind, improve vision, and strengthen muscles and bones

Licorice: also known as sweet grass, in the field of traditional Chinese medicine, there is a saying that "nine out of ten Chinese medicine formulas should use sweet grass". It has functions such as detoxification, phlegm removal, pain relief, spasmolysis, anti-cancer, spleen tonifying, and qi boosting

Helan stone: produced in Helan Mountain, with fine texture, suitable hardness and softness, and alternating purple and green. The Helan inkstone carved with it has the characteristics of emitting ink, storing ink, not drying or smelling, and protecting hair, with a natural elegance and charm

Tan sheep fur: Ningxia's specialty fur, named after the abundant water and grass on both sides of the Yellow River in the Yinchuan Plain. Commonly known as "Er Fur", the fur is 2 inches long, with white tassels, fine and smooth texture, gentle and warm, and was formerly known as "Dry Golden Fur"

Specialty cuisine

Ningxia cuisine is mainly based on northwest noodles, with * * characteristics being the most common. Due to the development of agriculture, vegetables and fruits are more abundant in Gansu region, and rivers such as the Yellow River are distributed throughout the area. Beef and mutton are the main edible meats, and there are large markets in various counties where live sheep are slaughtered, so various lamb dishes cannot be missed** Traditional restaurants do not serve alcoholic beverages as they are not close to tobacco and alcohol. However, the majority of people in the northwest drink alcohol. The low alcohol Baijiu and fruit wine rich in this area have pure taste, but are not controlled by thousands

Braised lamb offal

Unique flavor. The production method is to use sheep's internal organs and head hoof meat, carefully rinse them, boil them in a pot of hot water, remove them, and cut them into strips. Add chopped shredded lamb to the original soup, then add scallions, ginger, minced garlic, red chili oil, monosodium glutamate, and cilantro to make braised lamb offal. The red one is chili oil, the green one is chopped scallions and cilantro, and underneath the oil color is a milky white fresh soup. Drinking a sip of the fresh soup and eating a bite of the mixed seeds, it is neither greasy nor greasy, with a rich and mellow taste

Steamed lamb meat

Ningxia lamb meat is tender and delicious, without any gamey taste. It is best to choose lamb meat from the chest fork and upper spine, chop it into rectangular strips, wash it with cool water, place it in a bowl, and add ginger, scallions, and garlic; Add a few more raw Sichuan peppercorns and steam them in a cage for about 30 minutes; Then place it on the soup plate and serve it with seasonings such as vinegar, garlic juice, salt, etc

Crispy Chicken

Yinchuan local snack, characterized by its crispy and tender texture. Method: First, remove the bones from the cooked hen without peeling the skin. Tear the chicken into long strips and mix with salt, sesame oil, and MSG. Then, add 3 egg whites, half starch and half white flour, and stir well; Pour half of the foam paste into a flat plate smeared 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 70% hot oil pan and fry until they turn white yellow. Remove from the pan, cut into 2 pieces and 3 strips, then cut horizontally and plate. Dip in salt and pepper for consumption