Yinchuan is a historic city in the Sima region, the former capital of the Western Xia Dynasty, a national historical and cultural city, also known as "Phoenix City" in local legends, and formerly known as "Xingqing Prefecture" and "Ningxia City," boasting the reputations of "Sima South China" and "Fish and Rice Paradise," with the famous national-level scenic area of the Xiawang Tomb to the west.

FeaturesSnacks|Bean curdFish head|FlavorRoasted fish|Stewed snacks, stewed lamb, stewed waist column, lamb with goji berries, roasted lamb backCold noodles|Wraps, fillingsSeaweed|Pickled vegetables, Ningxia three flavors, Ningxia stone-roasted lamb, NingxiaLamb|Soup, clear lamb neck soup, clearBoiledLamb, crispy lamb back, hand-torn chicken, hand-grabbed lamb, hand-grabbed lamb, lamb in a basin, garlic braised yellow riverCatfish|SugarVinegarYellow RiverCarp|Old fish, fragrant fried chicken, honey-made meat, duckHot pot.

Yinchuan lamb

Introduction

Lamb is often made with (Jia Yang) or lamb within one year of age.After slaughtering the lamb, remove the skin and internal organs, wash it, and cook it in a large pot withOnion, pepper, etc.The cooking method mainly includes stir-frying, steaming, and braising.Popular in the Hui ethnic areas in the four provinces of Ningxia, Gansu, Qinghai, and Xinjiang, these are local specialties."Eat lamb in winter is as good as drinking ginseng, eating in spring and autumn can strengthen the body."According to the "Compendium of Materia Medica," lamb "warms the body and nourishes the emptiness, nourishes the body and enriches Qi, opens the stomach and strengthens the strength, nourishes kidney Qi," and is a good product for enhancing vitality and replenishing blood and alleviating fatigue.Regularly eating lamb is very beneficial for improving physical fitness and immunity.Cooking methodlamb is a unique local flavor delicacy.Its characteristics lie in the unique breed of wild sheep, the unique growing environment, the unique processing method, and the unique medicinal value.The Jingyuan County is located in the Yellow River impact basin, with a Yellow River stretch of 154 kilometers, which creates a unique climate.There are abundant water, grass, and climate in the territory, such as (Qu Wu Shan), (Ha Shi Shan), and (Yun Tai Shan), with numerous herbs like (Chai Hu), (Ma Huang), (Pu Gong Ying), (Huang Qin), (Jie Qing), (Bu He), (Gan Cao), and so on. The water in the mountains flows gently, with abundant minerals, and the lambs eat herbs during the day and drink mineral water at night, which changes the composition of lamb cells, resulting in tender and flavorful Jingyuan lamb, which has been officially awarded the "Jingyuan Lamb" trademark by the National Administration for Market Regulation.

Jingyuan lamb has formed more than 20 series products with its unique processing method.

The main cooking methods include stir-frying, steaming, boiling, roasting, and stewing, with 30+ seasonings and 10+ medicinal materials, which have the effects of warming and nourishing the body, strengthening the stomach and kidneys. It has become a brilliant flower in Chinese culinary culture.(You Mian)Steamed dumplingsIntroductionYou Mian Dumplings, as the name suggests, are dumplings made with You Mian dough, containing meat and vegetable fillings.The fillings of You Mian Dumplings are different, and the flavors are also different, but the original aroma of You Mian remains unchanged.Cooking methodThe cooking method is to use freshly boiled hot water to make a dough of You Mian, smooth dough, and hand-rolled dough, and then roll it into circles with a diameter of 7-8 cm, then fold it in half, and place the pre-prepared vegetables (mostly (Shan Yao), and (Jui Cai), or (Fu Zi), or (Bai Cai), or (Hu Lu) and (Lu Bo) ) inside, and then pinch it into a dumpling shape, steam it in a steamer for 15-20 minutes, and then eat it.

When eating You Mian Dumplings, it is best to use traditional sour vegetable soup, and add a little oil to sauté green onions.According to the taste of the eater, you can also add

Chili,

noodles, etc.Its characteristic is that the skin is fragrant, the filling is fresh, and it is tender and delicious.

Stewed snacks

IntroductionMedium-Guang Stewed Snacks, also known as Stewed Snacks.Stewed Snacks is a traditional and famous snack, which can be found in all parts of Ningxia.The shape of the (Jia Ban Zi), (Dou Fu), (Fen Tiao), (Mian Jin), (Bo Cai), and (Wan Zi) are similar, and they are all cooked in a clear soup.Stewing is a famous traditional Chinese dish.The Medium-Guang Stewed Snacks has its own characteristics, and anyone who has come to Medium-Guang and tasted the stewed snacks will praise it for its "beautiful and inexpensive, distinctive, and unique flavor."The cooking method is simple, such as tofu, spinach, etc., are all ready-made, and the (Jia Ban Zi) needs to be processed in advance.can be made into vegetarian or non-vegetarian versions, and the processing method is the same, just the ingredients are different.(Ningxia Stone-Roasted Lamb)IntroductionNingxia Stone-Roasted Lamb is cooked by heating stones and directly placing the food on the stones.This method of cooking with stones is more uniform in heat transfer, and has a unique flavor.The cooking method: 1. Prepare a stone with a thickness of about 2 cm, smooth it, and heat it with charcoal or wood; 2. Wash the lamb and cut it into thin slices; 3. Prepare the sauce, including (Ding Xiang), (Hu Ma You), (Gui Pi), (Hua Jiao), (Fen), (Liao Jiu), (Hu Jiao), and salt; 4. When the lamb is cooked for 7-10 minutes, sprinkle the sauce on it, and when it is golden brown, remove it and serve.(You Mian)

Potato

Fish

Introduction(You Mian Potato Fish) is a local Ningxia home-cooked dish.The (Mian Tiao) is tough, the ingredients are abundant, and the color is bright.Cooking method: The main ingredients are (You Mian) 200g, and the filling is: (Zhu Rou) 50g, (Fen Tiao) 15g, (Dou Jiao) 20g, (Hai Dai) 10g, potato 20g, and (Xi Hong Shi).,Rice NoodlesWheat Flour,SpinachMeatballs, plus a clear soup, making it irresistible to drink more bowls."Mixed Dishes" is a famous traditional Chinese dish, with recipes existing in both ancient and modern China.The vegetarian mixed dish of Zhongwei has its own unique characteristics, and those who have come to Zhongwei and tasted the vegetarian mixed dish have all praised it for being "good value, distinctive, and with a unique flavor."

Instructions

The ingredients in the vegetarian mixed dish are simple, such as tofu and spinach, which are readily available. However, the eggplant needs to be pre-processed.Eggplant can be made vegetarian or non-vegetarian. If you want to make it non-vegetarian, wash the meat, chop it into meat paste, and mix it with starch, green onions,ginger,and other seasonings to create a meat filling. Spread half of the meat filling evenly onthe egg skin, and then cover with another egg skin, press firmly, and cut into rhombus shapes with a knife. Fry in a hot oil until golden brown, then remove (commonly known as eggplant or fried eggplant). The other half of the meat filling is squeezed into meatballs and also fried in hot oil.The non-vegetarian and vegetarian versions of eggplant have the same process, only the ingredients are different.Ningxia Stone-baked Lamb

Introduction

Ningxia Stone-baked Lamb involves heating stones and cooking food directly on them.

This method of cooking with stones ensures even heat distribution and a unique flavor.The cooking method using stones dating back 5,000 years is still used today, and tourists visiting the northwest are eager to try it.Instructions

Main Ingredients: Lamb (fat and lean) (3000g) Seasonings: Star Anise (4g), Sesame Oil (200g), Cinnamon (3g),

Peppercorns (8g), Cooking Wine (25g)Black Pepper (3g), Salt (12g)Instructions: 1. Heat a stone slab, about 2 cm thick, smooth the edges, and heat it with charcoal or firewood, then brush with oil;2. Wash and slice the boneless lamb into thin slices, place them on the hot stone slab, and cover with a lid;3. Grind all the seasonings into a fine powder, mix with salt and cooking wine;

4. When the lamb is cooked for 7-10 minutes, sprinkle the seasoning over the meat, and when it is golden brown, serve hot.Buckwheat NoodlesPotatoesFish

IntroductionBuckwheat Noodles, Potatoes, and Fish are local specialties in Yinchuan.As a home-cooked dish.

Noodles

Textured,IngredientsAbundant, with bright colors.InstructionsMain Ingredients: Buckwheat Noodles (200g). Ingredients:Pork (50g), Rice Noodles (15g),Green Beans (20g),

Kelp (10g), Potatoes (20g),

TomatoesPork50g, vermicelli 15gGreen beans20gKelp10g, potatoes 20gTomatoes30 grams, whiteSesame seeds5 gramsCilantro3 grams

Seasoning: 3 grams ginger, 4 grams garlic, 3 grams saltMSG3 gramsVinegar5 gramsSoy sauce3 grams

I. Preparation: 1.noodlesAdd water and knead into a dough, hand-roll into two ends thin, middle thick, white, olive-shaped (Northern people call it "fish"), boil in water, remove, after cooling, use. 2. Pork cut into small pieces;Beans cut into dicedSeaweed cut into stripsPotatoes cut into stick-shapedTomatoes cut into large piecesRice noodles soak in water. 3. Heat pot, add oil, fry pork pieces, add ginger and garlic to release flavor, add salt and soy sauceFry porkColor the meat, add other ingredients and stir lightly, add appropriate amount of water to boil, then add fish, cook together, when water is boiling, add salt, soy sauce, vinegar, white sesame, MSG, season, put in a large bowl, sprinkle with cilantro.

Lamb cooked

Introduction

Lamb cooked noodles is a popular flavor in NingxiaNoodles.Similar to the "la tiao" noodles in Xi'an.Roll the dough into thin sheets, cut into thin strips, hand-roll into round shape, similar to the thickness of Xi'an's "la tiao".The characteristic of this snack is: noodles and meat, unique flavor.

Method

First, knead the flour into a dough and let it rest. Cut the lamb into large pieces and cook.Then, roll the noodles to be as thick as chopsticks, cook in boiling water, then pour in the soup made from lamb broth, lamb pieces, and fresh vegetables, add chili oil and can be eaten directly. Noodles and meat, unique flavor.

Garlic and Yellow River catfish

Introduction

The characteristic of Garlic and Yellow River catfish is: delicious, soft, suitable, and bright in color.Catfish contains a lot of nutrients, which has the function of strengthening the brain and enhancing the body.

Method

Ingredients: Catfish, garlic, green onions, ginger, garlic, dried chilies, red bell peppers, green bell peppers, green onions, chili sauce, salt, sugar, black pepper, rice wine, soy sauce, vinegar.

Method: 1. Wash the catfish, rinse with clean water, and cut into large pieces, marinate with salt, black pepper, and rice wine.2. Slice garlic, ginger, slice red and green bell peppers into diamond-shaped, slice green onions, and slice dried chilies.3. Heat the pot, add oil, fry catfish until golden.4. In the pot, add chili, ginger, garlic, Sichuan peppercorns, and cumin to stir-fry the aroma.5. Then add chili sauce.6. Quickly stir-fry to release the aroma and red oil.7. Add the fried catfish.8. Add the appropriate amount of water, approximately equal to the amount of water needed for the catfish.FireAfter opening, add, vinegar, addsugarsoy sauce, simmer over low heat for 20 minutes.9. Add red and green bell peppers.10. Finally, boil over high heat, and add a little vinegar to get out of the pot.

Silver City braised lamb

Introduction

Silver City braised lamb is a famous traditional snack, which is made and sold in all parts of Ningxia. It is unique and has a long history, so it is also called "Wu Zhong flavor braised lamb".In May 1994, it was rated as "National Authentic Flavor Food".

Method

Ingredients: Fresh lamb, includinghead,bellyintestine,leg.heart,liver,lung,cilantro, green onion, ginger,garlic,saltMSG, red oil,lamb soup.Method: 1. Use fire to burn the remaining hair of the lamb head and leg. Turn over the remaining residue of the intestine, belly, and other parts.

Wash the lamb head, leg, and other parts, and cook them in the pot together with the heart, liver, and other parts. Remove the bones and cut into pieces.Use the mixture of flour to coat the lungs, and cook them in the pot, then cut into long strips.Then, put the chopped lamb pieces and other cooked parts into the lamb soup and cook for a moment, then add garlic, cilantro, and green onion, and you can eat it.Then, place the chopped cooked ingredients in the lamb soup and simmer for a short time, then garnish with garlic sprouts and coriander, and drizzle with chili oil before serving.

Lamb soup pot

Introduction

The "Lamb soup pot" has been in existence since the Ming Dynasty, because it is harvested in June, so it is also called "six-month fresh".In winter, people feel cold, so eating lamb can warm up the body.The best time to eat lamb in winter is in the coldest months, when the body's yang energy is hidden, so it is easy to have cold hands and feet, and poor blood circulation.Traditional Chinese medicine says that lamb is sweet and not greasy, warm and not dry, has the function of dispelling cold, appetizing, and improving digestion.

Method

Ingredients:Rice noodlesgreen peppers, blackwood ear mushroomssalt,eight corner spicescinnamon, cilantro, bay leaf, ginger, lamb, garlic, Sichuan peppercorns, chili oil, white pepper,appleginger, onion.

Method: 1. Add 2/3 of the water to the pot, put the washed lamb pieces into it, and boil over medium heat. Remove the foam.2. Put all the remaining seasonings into a spice bag, seal it, and cook over medium heat for 1 hour.3. After 1 hour, add salt, and poke holes in the lamb with a fork, then continue cooking for another hour.4. Take out the lamb, but do not turn off the fire, add pre-soakedwood ear mushroomsand rice noodles, and boil for 10 minutes, then addwhite pepperpowder, and the soup is done.5. Put the cooked lamb in a large bowl, add cooked rice noodles and wood ear mushrooms, add hot lamb soup, and add the lamb. Sprinkle with cilantro and chili oil.6. Cut the green onion into thin slices, dice the green pepper, and eat it with the lamb.Moon cakeand lamb.

Baked fish

Introduction

Baked fish is aSichuan cuisine，also a popular characteristic dish in Silver City.The flavor is rich and varied, and the fish meat is tender and juicy.

Method

Ingredients: Fish, salt, ginger powder, rice wine, black pepper,soy sauce,honeyfive-spice powder, cumin powder, green onion, ginger.Method: 1. Wash the fish, cut two slits on the back, and marinate with salt, ginger powder, rice wine, and black pepper.

2. Fill the fish belly with green onion and ginger to remove the fishy smell.3. Brush the fish with soy sauce, honey, and sprinkle with five-spice powder and cumin powder.Preheat the oven to 180 degrees.4. Place the fish on a wire rack and put it in the middle layer of the oven, put a baking pan on the bottom of the oven to catch the dripping oil.5. Bake at 180 degrees for about 20-25 minutes, flip it over, brush with sauce again, sprinkle with cumin, five-spice powder, and bake at 200 degrees until the fish surface is dry.4. Place the fish on a baking rack in the middle rack of the oven, and place a baking sheet on the bottom rack to catch any dripping oil.5. Bake at 180 degrees for about 20-25 minutes, then flip and brush with sauce, then sprinkle with cumin powder and five-spice powder, and bake at 200 degrees until the fish is cooked through.