The city of Zhongwei is located in the central-western part of the Ningxia Hui Autonomous Region, at the intersection of the Ningxia, Gansu, and Inner Mongolia provinces, and includes the districts of Shapo Head, Hai Xing Development Zone, and the counties of Zhongning and Haiyuan, totaling 40 towns and townships with 442 administrative villages and 32 community committees.

SpecialtiesSnacks|Rolled noodles with soupTaro|Braised beefBeef|Small bowl of wineStir-fried meat|Fried pork, braised beef with soy sauce, braised lamb with soy sauceBone|Handmade Ningxia noodlesLamb|Soup noodles|Ningxia braised lamb, clear soupSteamedPigeonFish, snow sheep meat, mixed lamb and water noodles, Ningning coarse millet noodles.

Steamed pigeon and fish

Introduction

Overview: Pigeon and fish is also known as copper fish, abundant in the Ningxia Zhongwei to Stone Mouth Mountain Bay area, named for its shape resembling a pigeon.It is a precious fish species in the Ningxia region, and there was a saying: "The pigeon is the goose on the sky, and the most fragrant pigeon is in the water."According to the book "Copper Fish," it says: "The most pigeons are on the rocks, when entering the Yellow River, they become fish, and the taste is the best."Pigeon fish is a mythical creature, but its taste is the best, which is true.Pigeon fish meat is tender and white, with a delicious flavor.In the past, the imperial court would send "official fish" from Ningxia and Gansu to the capital, offering it to the emperor for consumption.The preparation method:Ingredients: 750g of pigeon fish, water,

Dried mushrooms, 30g, water lily slices, 30g,

MSG, 0.3g, cookedHam, 25g, fragrant oil, 20g, pork fat, 40g,Cilantro, 40, green onions, 40gVinegar, 20g,Ginger, 10g, white pepper 0.4g, cooking wine 30g,Soy sauce, 15g, salt 7gPreparation method: 1. Remove the gills and internal organs from the fish, and blanch it in boiling water. After cooling, scrape off the skin, and slice it into fish bones.Cut dried mushrooms, ham, water lily and pork fat into thin strips.2. Arrange dried mushrooms, ham, pork fat, water lily slices, green onion and ginger on the fish.Add clear soup, cooking wine, salt and MSG to the bowl, and gently pour it over the fish. Steam for about 15 minutes until cooked, then remove and pick out the green onions and ginger.3. Add 100g of chicken broth, bring to a boil, add white pepper, pour in fragrant oil, and pour over the fish to complete. Also prepare cilantro, green onion, and vinegar for dipping.Side DishesTofuIntroductionThe characteristics of Ningwei tofu are well known and loved by the people of Ningwei, but the most famous tofu is the tofu made by "Yan Su Lai." It is run by Yan Bingyi, which is famous for its fried products, and even people from neighboring counties will specifically come to buy it.

PreparationThe most famous tofu is made by "Yan Su Lai," operated by its second-generation, Yan Bingyi.His family uses a traditional technique to maketender tofu, which is fried with fragrant oil, expands in shape, with a soft and hollow skin, easy to absorb flavor, similar togluten.Combined withspinach,

carrot,radish,

chili oil, red, yellow and green, it is a delicious and healthy dish, suitable for all ages, and is a popular variety in vegetarian cuisine.

His fried products are also popular in neighboring counties.

(Hun Jiu)

Stir-fried meatIntroduction(Hun Jiu) Stir-fried meat is a must-try specialty in Zhongwei, with a unique flavor, which is both filling and warming.It is a warm and delicious dish.Preparation(Hun Jiu) is made from yellow wine lees that has been filtered again (fully utilizing the nutritional value of rice wine).The stir-fried meat uses lamb, carrots, andnoodles.When eating, add hot oil, winter can also add sour cabbage, green onions and boil, then put indumplings.The dumplings, rice wine and fresh lamb flavor are combined, which is unique, filling and warming.Red braised beefIntroductionRed braised beef is a favorite dish among the people of all ethnic groups in Zhongwei, with a complete flavor, aroma, and color, and is widely favored. The preparation methods are divided into two types: fresh and cooked.

It is also a popular home-cooked dish in Zhongwei.PreparationBasic ingredients: 500g of beef, 2g of MSG,

pepper,

star anise,onion 5g, green onion, 25g, wine, 25g, soy sauce, 25g, chili(Doubanjiang) 20g, 15g sugar.Preparation process: 1. Cut the beef into cubes, first blanch it in hot water to remove moisture, then put it in a pot to stir-fry, when the water dries, add a little lamb fat, and fry the chili bean sauce, then stir-fry, add salt, green onion, and noodles, then spray a little vinegar, and stir-fry. Finally, add the cuttomatoes.A warm and delicious dish.

Instructions

"Hun Jiu" is made by filtering yellow wine lees again (fully utilizing the nutrients of rice wine)."Small Stir-fried Meat" uses diced lamb, diced carrots,andnoodles, all cooked together.When eating, combine Hun Jiu and Small Stir-fried Meat with spicy oil. In winter, you can also add diced pickled cabbage and chopped green onions, bring to a boil, and then adddumplings.Soup dumplings, rice wine, and lamb flavor are combined, with a unique flavor that is both filling and warming.Braised Beef

Introduction

Braised Beef is a favorite dish among the people of the Zhongwei region, known for its complete flavor, color, and aroma. It is widely loved and can be prepared in two ways: fresh and cooked.

It is also a popularhome-style dishin Zhongwei.Instructions

Basic Ingredients: 500g beef, 2g MSG,

black pepper,star anise,green onions, 5g each, wine, soy sauce, 25g each, chilifermented bean paste, 20g, 15g sugar.Procedure: 1. Cut the beef into chunks, first blanch in hot water to remove moisture, then set aside;2. Heat the oil, sauté the green onions and ginger until fragrant, then add the chili fermented bean paste to stir-fry, add the beef chunks and stir-fry, then add soy sauce, sugar, black pepper, wine, MSG, and star anise. Finally, add water to cover the beef and simmer over low heat until the sauce thickens and the meat is tender and fragrant.Ningxia Hand-Made Lamb Soup NoodlesIntroduction

"The Yellow River is abundant in Ningxia"After the oil is heated, sauté the scallions and ginger, then add the chili bean sauce and stir-fry the beef, followed by adding soy sauce, sugar, pepper, wine, MSG, and star anise. Finally, add water to cover the beef and simmer over low heat until the sauce thickens and the meat is tender and fragrant.

The good natural environment and abundant resources provide ample material conditions for the development of Ningxia's halal cuisine and cooking techniques.

At the same time, due to the customs and traditions of the Hui people and the influence of Islam, the eating habits have formed distinctive ethnic and local characteristics.

Ningxia'slocal snacks, whether in the selection of ingredients or the cooking method, have a certain representative character throughout the country.For example, Ningxia's traditional Hui-style lamb soup noodles, in Ningxia are both everyday meals and essential dishes for entertaining guests, and are one of the most popular local snacks in Ningxia and among visitors.InstructionsIngredients:Lamb hind legbeef, chili powder, salt, green onions and ginger, spinach,

chives, coriander, fine

white flournoodlesMethod: 1. Make soup.To make the soup, select the lean meat from the lamb hind leg as the best ingredient, cut it into one-centimeter cubes, then put it in a pot to stir-fry. When the moisture is evaporated, add a little lamb fat, then pour in the chili fermented bean paste to fry, then stir-fry, then add salt, green onions and ginger, and other seasonings, then spray a little vinegar, stir-fry for a while, and then add the slicedtomatoesinto the pot, stir and stir, and the tomatoes will turn into tomato sauce.Wheat flourPowder

Method: 1. Make soup.To make a soup, choose lamb hind legs.Lean meatBest: Cut into 1 cm cubes, then place in a pot and stir-fry. When the water has evaporated, add a little lamb fat, then fry the chili powder in the oil, then stir-fry, add salt, scallions, ginger, and other seasonings, then spray with a little vinegar, stir-fry for a while, and then add the chopped.TomatoesAdd to the pot and stir-fry. The tomatoes will become tomato sauce.Cut the vegetablesGreen cabbagePlace in a pot, then cook for a few minutes, add water as needed (must be cold water, hot water will turn the meat red), at this point do not add too much water, just enough to cover the meat, then proceed with cooking.Once the meat is cooked through, add the remaining water.Once the pot is boiling, add spinach, chives, and coriander.Red is chili peppers, green isgreen vegetables，The combination of red and green, with a fresh and fragrant flavor, is visually appealing and delicious!2. KneadnoodlesUse fine flourto make.The way to make noodles is also very important. Add water gradually, and use chopsticks or your hands to knead the dough. Be careful not to add too much water, otherwise the dough will be too soft and the noodles will not have enough elasticity.3. Prepare the soup.First, add a little salt to the soup, which will make the noodles more elastic.Once the water boils, add the noodles and stir with chopsticks. Then cover the pot.If you make the noodles yourself, once the water boils, you can cook them!Fry pig's intestines

Introduction

to make

porkbloodmixedwith sticky riceand cooked for a long time.When eating, cut into slices and serve withpork bellyusinga frying panto fry.The color is reddish and glossy, the fat penetrates the rice, and the ratio of lean meat is flexible, meeting the tastes of many customers.Meals are cooked and served immediately, and can be eaten as soon as they are cooked, which is a quick and easy meat dish.The pig's intestines are tender and delicious, and the taste lingers. It can be served with wine, or brought home to eat.Recipe

Ingredients: Pork blood, sticky rice

Instructions: Mix pork blood and sticky rice, steam until cooked, then cut into slices and serve with pork belly.

It is fragrant and not greasy, and is a delicious dish to accompany wine. It is also easy and quick to make, and can be cooked and eaten immediately.Beef Stir-fry

Introduction

The original recipe is for beef stir-fry

with porkbellymeat 500g,garlic chives50g, green onions, gingerpeanuts,oil, red chili peppers,salt,soy sauce, pepper, cornstarch, MSG, sesame oil, and fermented bean curd, all to taste.The color is reddish and fragrant, with a rich and delicious flavor.

Instructions

1. Cutpork bellyinto 3cm long, 15cm wide rectangular slices, place in a bowl, and add a little cornstarch to moisten.Cut green onions, ginger, and red chili peppers into small pieces.Cut garlic chives into 3cm long pieces.Mix salt, soy sauce, MSG, cornstarch, and a little water into a sauce.2. Heat oil in a pan until 70% hot, then quickly fry the pork belly until it turns a light brown, and drain the excess oil.3. Heat a little oil in the pan, then sauté the fermented bean curd until fragrant, then add green onions, ginger, red chili peppers, and the pork belly, stir-fry for a few minutes, then add the sauce, and finally add the garlic chives, stir-fry until cooked, and then add sesame oil, and serve.

Lamb Chop

Introduction

Summer, we know, the most famous ones aregoji berriesand lamb.When it comes to lamb, the lamb from Ningxia is very famous in China, and it is even comparable to the best lamb in the world, New Zealand. Ningxia lamb is a rare breed of sheep in China, and its meat is tender and delicious.The famous scholar, Zu Chongtang, commented on it in the late Qing Dynasty: "Water, grass, and salty soil, lamb meat is not fishy."Ningxia lamb is made from the first of the five treasures of Ningxia, the sheep, and is made using traditional methods. The meat is delicate and has a rich flavor.

Recipe

Ingredients:white sugar,and stewporkflavoring, 30ml red cooking sauce, eight corner, green onion, ginger, garlic, lamb chops.

Instructions: 1. Wash the lamb chops thoroughly and pat dry.2. Prepare the seasonings: ginger slices, garlic cloves, green onion.3. Prepare the pot, add cold water, and place the lamb chops and seasonings in the pot. Cook over medium heat until boiling. Remove the lamb chops. This is to remove the blood from the lamb chops.4. Add more water to the pot, place the lamb chops back in, add seasonings, white sugar, pork stew flavoring, and 30ml red cooking sauce. You can also addsteamed eggsand cook them, cook over high heat until boiling, then turn to low heat and cook for 3-4 hours. Before serving, add salt to taste. The Ningxia lamb is ready.Powdered DumplingsIntroduction

Powdered dumplings are a new snack that has evolved from traditional powdered dumplings. Currently, it is mainly used in high-end banquets.

It has a variety of colors and is rich in nutrients.

InstructionsIngredients: Flour, spinach juice,carrot juice,tomato sauce,

beef filling.

Lamb filling, three-flavor filling, vegetable filling,glass noodles,spinach, salt, MSG, pepper,chili oil.Instructions: Divide the flour into 4 equal parts, and use spinach juice,carrot juicetomato sauce, and water to make four colors of dough. Then roll each into a thin circle. Then pack beef filling, lamb filling, three-flavor filling, and glass noodles into them.After shaping, cook in a pot until cooked, then take out, and pour the prepared powdered dumpling sauce on top, and sprinkle with spinach.Ningxia Braised LambIntroductionWhen it comes to braised lamb, everyone knows it.Everyone usually eatshot potand braised lamb is a must-have. But do you know its origin?Braised lamb originated in the northeastern and northwestern minority ethnic areas, and is called "boiled lamb". It is mainly made of thick and thin lamb.

In the Northern and Southern Dynasties, fire pots were invented, and lamb was cooked in a fire pot, so it gradually developed.

However, the braised lamb in Ningxia comes from Ningxia lamb. Ningxia lamb is not cross-bred with other sheep, and they live on the edge of the desert and eat grass from salt-alkaline land. Therefore, their meat is tender and delicious.

Instructions1. The lamb should be cut very thin, uniform, and even, and the shape should be like a flower. The lamb slice should be 17-20cm long and 3-5cm wide.2. The fire pot should be very hot, and the lamb slices should be cooked quickly. When the lamb turns a light brown, take it out and dip it in the sauce. Then serve. The lamb should be cooked and eaten quickly, and should not be overcooked, or it will lose its flavor.3. Addcabbagehead,noodles

(or frozen tofu,

mung beansor other vegetables), and cook them in the soup.Choose fresh and tender meat, uniform and even lamb slices, and a variety of flavors.Lamb meat is frozen solid. Remove the frozen meat, peeling off the outer layer and trimming away the edges.Crispy bonesSkin, tendons, etc., then cut into thin slices 15-20 cm long and 3-5 cm wide, and arrange on a plate for use.AddShrimpto the soup.Place the hot pot on charcoal, bring the water to a boil, then add small pieces of meat to the soup and stir until they turn a light gray color. Then, remove and eat with the prepared sauce. Continue cooking the meat slices, but be careful not to add too much at once, as it can become tough and lose its freshness.After cooking the meat slices, addBok choyandVermicelli(You can also use frozen tofu,soybeans,pickled cabbage, spinach, etc.) to make soup.Choose high-quality, fresh ingredients. The meat slices are thin and even, and the sauce is diverse and flavorful. The cooked meat is rich and fragrant, without being overly salty.