Ningxia Snack Guide_Ningxia Special Snacks Food Introduction
The people of Ningxia, known for its "Jiangnan on the Plateau," primarily eat rice and spring wheat made into flour as their staple food. Emperor Qin Shi Huang in the 32nd year of his reign, or over 2100 years ago, began to cultivate and plant rice and wheat on both banks of the Yellow River in the Ningxia region. According to the "Book of Song," Volume 468: "The land is abundant with grains, especially suitable for rice and wheat."Ningxia rice is round, white, fluffy, and fragrant.It has a high protein content and fat, making it highly nutritious. Ningxia rice steamed rice is white and translucent, each grain is crystalline and chewy, but not sticky, with a rich and fragrant taste, and can be compared to the famous Tianjin "Small Station Rice". Ningxianoodles are made from wheat flour and are soft and elastic, making them ideal for making various dumplings and noodles.Ningxia Hui people are very skilled at making noodles. They can cut, pull, and twist noodles with great precision. They are known for their "Ningxia makes noodles". When guests arrive, they are treated to a meal oflamband spicy noodles with a savory sauce, which is a delicious and unique dish.Hui people especially enjoy eating dishes with a rich flavor, such as fried dough twists,sesame cakes,
and oil cakes. These fried foods are golden and crispy, making them a must-have during festivals like the "Eid al-Fitr" and "Id al-Adha". The Hui people have many dietary restrictions and taboos. These customs originate from Islam.For example, the Quran states: "You are forbidden to eat dead animals, blood and pork, as well as animals slaughtered in the name of other than God". In practice, all utensils and tableware used to serve these forbidden foods are also not used or handled. If traveling or in other difficult conditions, you can also use Han Chinese pots, but you must cook them over a fire for a while before using them. The cattle, sheep, chicken, and ducks that Hui people eat are generally slaughtered by a qualified Imam, and in special cases, Hui people who are knowledgeable in sacrificial rituals are also used for slaughter. Dishes such as roasted lamb, boiled lamb, lamb soup, lamb noodles, braised lamb,grilled lamb skewers and stir-fried chicken and braised chicken and braised beef and lamb stew, all have a unique and delicious flavor.
Silver City lamb
introduction
Lamb is usually made from or sheep within one year. After slaughtering the sheep, the skin and internal organs are removed, and then washed and boiled in a large pot with onions and pepper, etc. The main cooking methods are stir-frying, steaming, and braising. These are popular in Ningxia, Gansu, Qinghai, and Xinjiang, and are local specialties."Eating lamb in winter is as good as drinking ginseng in spring and autumn."According to the "Compendium of Materia Medica", lamb "warms the body and replenishes the body's fluids, strengthens the stomach and promotes digestion, invigorates the energy and nourishes the kidneys". Eating lamb regularly is very beneficial for improving physical fitness and resistance to disease. Methodlamb is a unique local delicacy.
Its characteristics are the unique breed of plateau sheep, the unique growing environment, the unique processing method, and the unique medicinal value.
The Jingyuan County is located in the Yellow River's floodplain, with a length of 154 kilometers, which has created a unique climate and environment. There are abundant vegetation and water resources in the surrounding areas, including,, and, with a cool and pleasant climate, and a variety of plants such as,,,,,, and. The water flows gently, and the soil is rich in minerals. The sheep are fed with medicinal herbs during the day and drink mineral water at night, which changes the composition of the sheep's cells, resulting in tender and flavorful Jingyuan lamb. This is a national trademark awarded by the Ministry of Commerce. Jingyuan lamb has been processed into more than 20 products with five main categories. The main cooking methods include stir-frying, steaming, boiling, roasting, and stewing, with 30 different seasonings and 10 medicinal herbs, which have the effects of warming and nourishing the body, promoting digestion, and nourishing the kidneys. Jingyuan lamb has become a beautiful and brilliant flower in Chinese culinary culture.Sticky rice introductionSticky rice is a uniquelocal snack
of the Hui people. This snack is delicious and easy to eat.
It is also affordable and easy to make, and can be eaten as a main course or a side dish.
When eating sticky rice, you can cut the cooked sticky rice into small pieces and add it to the dish.You can also add steamed thin slices of rice flour, and drizzle with chili oil, vinegar, minced garlic , soy sauce and mustard, etc. This makes the sticky rice look delicious and fragrant, and it is a refreshing and appetizing snack in the hot summer. Sticky rice is sold year-round, and its characteristics are that it is orange and translucent, and it is soft and chewy. It has a unique flavor.Method（1）Wash therice flour
with water, then mix it into a paste, add salt, and use a cutter to cut thin sheets of rice flour.
（2）Coat the surface with oil and let it cool.（3）Cut the rice flour into small pieces and add various seasonings. Characteristics: fragrant, delicious, and affordable.Dumplings introduction, also known as "Soup Dumpling". Soup Dumpling is a traditional and famous dish in Ningxia. Similar shapes of dumplings,
tofu
,
noodles, wheat flour,spinach,meatballs, and other ingredients, all in a clear and clear soup, makes people want to drink more."Soup Dumpling" is a famous traditional dish in China. The soup dumplings verbetered in Ningxia are also a local specialty.“ ” is a famous traditional dish, enjoyed in China throughout history.introduction
, as the name suggests, is made from dough and filled with meat and vegetable fillings, and steamed.
The dough has a unique and delicious aroma. Method The method is to use boiling water to make a dough with three different consistencies of (smooth, coarse, and fine), and then use two hands to roll it into thin circles, about 7-8 cm in diameter. Then, fill the dough with pre-prepared filling (usually yam , mixed vegetables, or leekand
carrot, or cabbage, or
Introduction
radish, mixed with meat), then pinch the edges to seal, and steam it in a steamer for 15-20 minutes. When eating, it is best to add a bowl of traditional sour soup, and then add a little oil and chopped scallions.
Instructions
The method involves using freshly boiled water to mix the (buckwheat flour) with the three types of flour (,, ) into a dough. Then, using both hands, form thin, round dough sheets, about 7-8cm in diameter, similar to dumpling wrappers. Next, fold each sheet in half and fill it with the prepared ingredients (usually yam stir-fried vegetables, sometimes including yam chives fennel, or yam and fennel cabbage and gourds radish stir-fried with meat), pinching the edges to seal. Place the filled sheets in a steamer and steam for 15-20 minutes. Then, serve. When eating dumplings, it is best to use traditional sour vegetable soup, and then add a little oil to stir-fry chopped green onions. Depending on the eater's taste, additional ingredients such as chili powder can be added. Its characteristics are fragrant dough and tender, delicious meat.
Lamb Noodles with lamb sauce
Introduction
Ningxia lamb noodles are a famous traditional dish in Ningxia.Noodles. In the streets and alleys of the capital city of Yinchuan, you can see lamb noodles everywhere. It is said to have evolved from "Long Shou Noodles" in the early years of the Tang Dynasty, and it is a popular dish for celebrations such as birthdays and other festivals, with the meaning of "longevity and good health".
Instructions
Ingredients: Noodles, lamb, ginger, garlic Green onions Bell peppers Tomatoes, green onions Potatoes Shiitake mushrooms Chives
Instructions: 1. Heat oil and fry some Sichuan peppercorns(with more oil) 2. Add lamb pieces and stir-fry. My mother said to cook the water dry 3. After quickly cooking, add salt 4. Add half a spoonful of rice wine 5. Add ginger and garlic 6. Add soy sauce (it turns dark immediately...) Stir and add water 7. Transfer to a pressure cooker, cook for 20-25 minutes, then add shiitake mushrooms and potatoes.8 Add Tomatoes and bell peppers, then add vinegar~ It's really delicious when sour. 9. After the shiitake mushrooms and potatoes are cooked, just add green onions~
Ningxia roasted lamb
Introduction
Ningxia roasted lamb is a dish made by directly placing food on a hot stone. This method of roasting with a stone has even heat distribution and unique flavor. The stone cooking method from 5,000 years ago is still preserved, and visitors to the northwest are eager to try it.
Instructions
Main ingredients: Lamb (lean and fatty) (3000g), Seasonings: Star anise (4g), sesame oil (200g), cinnamon (3g), Sichuan pepper powder (8g), rice wine (25g),Black pepper (3g), Salt (12g) Preparation: 1. Prepare a stone slab about 2 cm thick, shave it, heat it with charcoal or wood, and rub it with oil;
2. Wash and slice the lamb into thin pieces, place it on the hot stone slab, and cover it with a clay pot lid;3. Grind all the seasonings into fine powder, mix with salt and rice wine;4. When the lamb is cooked for 7-10 minutes, sprinkle the seasoning on the meat, and when it is cooked and golden brown, serve hot.4. When lamb is cooked for 7-10 minutes, season with the sauce and cook until golden brown, then serve hot.
Introduction
is a local specialty in Yinchuan.
A common home-cooked dish.The noodles are tough and the ingredients are abundant and colorful. InstructionsMain ingredients: 200g of. Additions: 50g of pork, 15g of vermicelli,Green beans (20g), Kelp (10g), potatoes (20g), tomatoes (30g), white
Sesame (5g),
Cilantro (3g).Seasonings: 3g of ginger, 4g of garlic, 3g of salt, MSG (3g),Vinegar (5g), soy sauce (3g). 2. Preparation process: 1. Mix with water and form a dough, and use your hands to shape it into two ends thin and the middle thick, white shape (called "fish" in the north), boil in water, and then rinse with cold water, and use it. 2. Cut the pork into small pieces;Cut the green beans into small pieces; Cut the kelp into strands;Cut the potatoes into sticks; Cut the tomatoes into large pieces;
Boil the vermicelli. 3. Heat oil in a pot, add meat slices and stir-fry until the meat turns white, then add ginger and garlic to infuse the flavor, add salt and soy sauce.Stir-fry the meat until it's colored, then add the remaining ingredients and cook briefly, then add water to cook, and finally add the noodles to cook together. Add salt, soy sauce, vinegar, and white sesame, and adjust the seasoning. Serve in a large bowl, and sprinkle with cilantro.Lamb noodles Introduction
Lamb noodles are a popular dish in Ningxia. It is similar to the "lamian" in Xi'an. The noodles are made by stretching and kneading the dough into thin strips, then hand-rolled into round shapes like lamian. This dish is characterized by: noodles with fresh meat, and unique flavor. InstructionsFirst, knead the flour into a dough and let it rest, then cut the lamb into large pieces and stir-fry.Then, roll the noodles into a thickness similar to lamian, cook them in boiling water, and then pour the lamb broth, stir-fried lamb, and fresh vegetables. Add chili oil for seasoning, and it's ready to eat. The noodles are fresh and flavorful. Fry the ingredients until colored, then sauté with other ingredients, add water to boil, then add fish and cook together. Add salt, soy sauce, aged vinegar, and white sesame seeds, adjust with MSG, and serve in a large bowl with chopped scallions.
Introduction
is a popular deep-fried snack in Northwest China.
It is popular in Yinchuan and Wu Zhong. It is made by cutting into strips. Payroll: is a simple and quick dish, with a variety of fillings, and a chewy texture." " is a popular name for baked bread cut into strips, also known as " ".
, simply put, is to cut into strips and cook it with various fillings.
InstructionsIngredients: White flour, alkali, lamb, tofu, dried chili peppers, green onions, garlic, green onions,
Salt, MSG, scallion water, pepper water, vinegar, soy sauce, vegetable oil.
Preparation: Mix white flour with alkali to make a dough that is harder, knead it well, and then roll it into thin strips.
The cooked dough is rolled into thin strips, and then fried in hot oil until crispy and delicious. Eating "dian zi" is a habit in Northwestern China. Introductionis a famous snack in Northwest China, popular in Yinchuan and Wu Zhong. It is easy to make, has a variety of fillings, and is flavorful and chewy.
" " is a popular name for cut into strips, also known as " ".simply means to cut into strips and cook it with various fillings.
InstructionsIngredients: White flour, alkali, lamb, tofu, dried chili peppers, green onions, garlic, green onions,Salt, MSG, scallion water, pepper water, vinegar, soy sauce, vegetable oil. Preparation: Mix white flour with alkali to make a dough that is harder, knead it well, and then roll it into thin strips. The cooked dough is rolled into thin strips, and then fried in hot oil until crispy and delicious.("Thank you" in Chinese), thanking the guest for coming. Dian zi is yellow and crispy, with a sweet flavor. During the Spring Festival, some Han Chinese families also invite minority neighbors to help make oil-fried dian zi to entertain guests from other ethnic groups. This shows that dian zi has also become a popular and beloved dish among all ethnic groups.
History and culture
Dian zi, during Xu Zhou's time in the Southern Song Dynasty, was a popular dish. In his poem "Cold Food," he wrote, "With nimble hands, form into jade-like strands, sear in hot oil until jade-yellow and deep, in the spring, the mist rises and falls, wrap in golden strips."The "Cold Food" refers to dian zi in the two Han dynasties. In the Ming Dynasty, pharmacist Li Shizhen wrote in "Compendium of Materia Medica": "Fry dian zi: "Use glutinous rice flour and dough, add a little salt, knead into strands, and fry in oil."Mix glutinous rice flour and dough, add a little salt, and knead into a ( ) shape. Fry and eat.. Dian zi is also an important food for the people, commonly used in Xu Zhou to soak with Hu Nu, bitter melon, to treat infant's urinary troubles. Wild leeks Goat blood After being cooked, dian zi soup is used to treat persistent diarrhea. Especially for postpartum women, during the month of confinement, soak dian zi with sugar to help dispel the internal stagnation.
However, the most common way to eat it is to wrap it in a steamed bun. Steamed buns are different from the northern buns and also different from many places that have steamed buns.Steamed buns are a unique Xu Zhou food, with a history of over 2000 years. According to legend, during the Chu-Han War, Liu Bang fought against Xiang Yu. Because of the strict discipline of Liu Bang's army, the people of Xu Zhou highly respected and supported him. In order to provide Liu Bang's army with a full meal during their journey, the people of Xu Zhou invented this convenient, quick, and affordable food. How to make itDian zi is made from white flour, with a little salt and seasonings, and the dough should be kneaded into a strong dough, preferably with eggs or vegetable oil. This makes dian zi more crispy and fragrant.
Roll the dough into a flatbread, then roll it into thin strips (the thinner the better), and fry in oil to make a crispy and delicious snack.
Stir-fried bunsIntroduction
Stir-fried buns is a famous local snack in Northwest China, popular in Ningxia Yinchuan and Wu Zhong.
It is easy to make, has rich ingredients, and is flavorful and chewy.
The term "bun" refers to a flatbread cut into strips, also known as "bun strips". So, "stir-fried buns" is simply a dish made by cutting these flatbreads into strips and stir-frying them with ingredients. How to make it Ingredients: flour, alkaline powder, lamb, tofu, dried chili peppers, green onions, garlic, scallions. Salt, MSG, green onion water, flower pepper water, vinegar, soy sauce, vegetable oil. Method: Mix flour with alkaline powder to form a stiff dough, knead and rest, then roll into thin pancakes and place in a pancake pan to cook until half cooked, then cut into strips.
Simmer and stir-fry: In a wok, add a little vegetable oil, first stir-fry the lamb strips until the meat turns white, then add tofu strips, dried chili peppers, and a few spoonfuls of lamb soup.
Bring to a boil, then add the cut strips and cover the lid.Simmer until the strips are cooked, then sprinkle with scallions and serve. MSG, scallion and ginger water, flower pepper water, vinegar, soy sauce, and vegetable oil.
Method: Add flour, alkali, and water to form a firm dough. After resting, knead and then roll into thin pancakes. Place in a pancake pan and cook until half-cooked, then cut into long strips. Stir-fry: When stir-frying, add an appropriate amount of vegetable oil to the wok. First, sauté the lamb into a pale color, then add tofu strips, dried chili flakes, and several spoons of
lamb soup.After boiling, spread out the cooked strips in a spoon and cover with a lid. Stir-fry until the strips are cooked through, then sprinkle with garlic sprouts and serve. After boiling, spread the chopped bread pieces in a spoon, cover with a lid. Simmer until the bread is cooked through, then sprinkle with garlic sprouts and serve.
