Shijiazhuang is a new city, known as "Coal City of the Loess Plateau," and famous for producing smokeless coal.It is also the only city in Ningxia Hui Autonomous Region to be awarded the title of "National Forest City."Shijiazhuang is the provincial capital of Ningxia Hui Autonomous Region, a major coal industrial city, and a base for energy and chemical industries in Ningxia, known as "Coal City of the Loess Plateau."Shijiazhuang is a typical industrial city in Ningxia characterized by coal resources, an important industrial city in northwest China.

FeaturesSnacks: Fried lamb, steamed buns, fragrant pork, stewed dishesLamb, noodle soup, noodles, dry fried noodles, braised dishesBeef tail, steamed buns, fried lamb,cilantropancake, braised snacks, braised meat dishes, preserved meatgoat meat, dried meat, soba noodles, soba noodles, clear soupSteamed disheslamb, noodles, hand-pulled lamb noodles, lamb soupDumplingsHand-pulled lamb, lamb noodle soupDried meatIntroduction

Dried meat is a unique Hui ethnic snack

with delicious and refreshing flavor.

It is also affordable, offering both meat and rice dishes.At the same time, it is also a "fast food," and you can get a meal in a few minutes if you go to a dried meat stall.When eating, cut the dried meat into small pieces, and then put some steamed pieces on top, and pour chili oil, vinegar, minced garlic, and soy sauce.Steamed bunsIntroductionSteamed buns are a local specialty of Shijiazhuang.Hot steamed buns, fragrant aroma.MethodIngredients: Steamed buns, green onions, crab seed, oil, saltSteps: 1, cut the steamed buns into small pieces, cut the green onions into segments.2, add crab seed, green onion, or omit crab seed or add dried shrimp.3, chop green onions.

4, heat oil in a pan, more oil than usual frying, heat the oil and add chopped green onions.

5, add the steamed buns and stir-fry.6, add crab seed and salt.Continue to stir-fry quickly.7, finally add green onions and stir-fry for a minute or two, and serve.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.Method

The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.

After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.

Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.

Braised beef tail

IntroductionBraised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.The cooking technique is to braised beef, and the flavor is home-style.Texture: oily, tender, rich in flavor.MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 5g honey, 1000g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion. Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown. Add ginger, dried chili, and sesame seeds, and stir-fry. Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.

Add green onion and cook until thick, then serve.Stewed lamb with various ingredientsIntroductionStewed lamb with various ingredients is a famous traditional snack in Ningxia.It is a famous local snack, and is also a popular dish in Ningxia.The flavor is rich and delicious.Method

Ingredients: fresh lamb 1000g, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.

Method: Wash the lamb, remove the skin, chop into 3cm pieces, boil in water.

Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the lamb and fry until light brown.Add ginger, dried chili, and sesame seeds, and stir-fry.Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.

Add green onion and cook until thick, then serve.

Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.DumplingsIntroductionDumplings are a local specialty of Shijiazhuang.Hot dumplings, fragrant aroma.

MethodIngredients: Dumplings, green onions, crab seed, oil, salt

Steps: 1, cut the dumplings into small pieces, cut the green onions into segments.

2, add crab seed, green onion, or omit crab seed or add dried shrimp.3, chop green onions.4, heat oil in a pan, more oil than usual frying, heat the oil and add chopped green onions.5, add the dumplings and stir-fry.6, add crab seed and salt.Continue to stir-fry quickly.7, finally add green onions and stir-fry for a minute or two, and serve.Braised beef tailIntroductionBraised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.

The cooking technique is to braised beef, and the flavor is home-style.

Texture: oily, tender, rich in flavor.MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown.Add ginger, dried chili, and sesame seeds, and stir-fry.Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.Add green onion and cook until thick, then serve.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Steamed lambIntroduction

Steamed lamb is a famous local dish in Shijiazhuang.

The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.

After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Braised beef tailIntroductionBraised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.

The cooking technique is to braised beef, and the flavor is home-style.

Texture: oily, tender, rich in flavor.MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown.Add ginger, dried chili, and sesame seeds, and stir-fry.Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.Add green onion and cook until thick, then serve.Steamed lambIntroduction

Steamed lamb is a famous local dish in Shijiazhuang.

The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.

After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.

The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.

After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Braised beef tailIntroductionBraised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.The cooking technique is to braised beef, and the flavor is home-style.Texture: oily, tender, rich in flavor.MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown.

Add ginger, dried chili, and sesame seeds, and stir-fry.Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.Add green onion and cook until thick, then serve.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.

After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.

Steamed lamb

IntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Braised beef tail

Introduction

Braised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.The cooking technique is to braised beef, and the flavor is home-style.Texture: oily, tender, rich in flavor.MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown.Add ginger, dried chili, and sesame seeds, and stir-fry.Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.Add green onion and cook until thick, then serve.Steamed lambIntroduction

Steamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.

The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.

After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.

Braised beef tailIntroductionBraised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.The cooking technique is to braised beef, and the flavor is home-style.

Texture: oily, tender, rich in flavor.

MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.

Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.

Wash the carrots and winter gourd into thin strips, chop green onions.

Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown.Add ginger, dried chili, and sesame seeds, and stir-fry.Add broth, soy sauce, Shaoxing wine, honey, white pepper, and stir-fry.Add green onion and cook until thick, then serve.

Steamed lamb

IntroductionSteamed lamb is a famous local dish in Shijiazhuang.

The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Steamed lambIntroductionSteamed lamb is a famous local dish in Shijiazhuang.The lamb is best to use lamb chest or back, cut into long rectangular pieces, wash clean, and place in a bowl with ginger, green onion, and a few peppercorns, then steam for about 30 minutes.After steaming, place in a bowl, and serve with vinegar, garlic sauce, and soy sauce.Braised beef tail

Introduction

Braised beef tail is a traditional dish in Ningxia, with beef tail as the main ingredient.

The cooking technique is to braised beef, and the flavor is home-style.

Texture: oily, tender, rich in flavor.

MethodIngredients: 1000g fresh beef tail, 50g carrots, 50g winter gourd, dried chili, 15g ginger, 750g broth, 50g soy sauce, 5g salt, 25g sugar, 50g Shaoxing wine, 100g cooking oil, 5g sesame seeds, 1g white pepper, 50g green onion.Method: Wash the beef tail, remove the skin, chop into 3cm pieces, boil in water.Wash the carrots and winter gourd into thin strips, chop green onions.Heat a pot over medium heat, add oil, fry the carrots and winter gourd until slightly yellow, then add the beef tail and fry until light brown.Add ginger, dried chili, and sesame seeds, and stir-fry.