What are the delicious foods in Shizuishan, Ningxia?

Old papaya rubs noodles: "Rubbing noodles", as the name implies, means that when the noodles are alive, they are rubbed as thick as chopsticks, and the long noodles are lying in a big bowl, with good taste and strong tendons. Jieyang, one of the "Tan Sheep" in Ningxia, cooks delicious thick soup, which is rich in lean meat, tender, digestible and tasteless, and rich in protein. Coupled with diced carrots, diced incense, and diced tofu, it is greasy and nutritious, and it is not enough to make people appetite. If served with spicy mutton hoof with thick skin but not greasy, tender meat and chewy tendons, it tastes delicious!

Dawukou cold rice noodles: Dawukou District, located in the north of Ningxia, is an old industrial city built by coal and prospered by industry. Founded in June 1973, it is the seat of the party and government organs in Shizuishan City, a major industrial town in Ningxia.

Dawukou was called "Daqiaokou" in Ming Dynasty, which means "the mountain pass of diamond grinding". Its geographical location is important, and the ancients once said, "Choose a long battle." 1943, Li Han Garden, the construction director of Ningxia Province in the Republic of China, saw the "Daqiaokou School" and thought its name was indecent, so it was renamed Dawukou, meaning that warriors were fighting here!

People from other places will gather together and have diverse cultures. At the same time, the survival rule that only those who love to fight will win has created a worldwide vacancy in Dawukou cold rice noodles. Although it is less than a hundred miles away from Yinchuan, the provincial capital, Dawukou cold rice noodles and Yinchuan cold rice noodles are obviously different in shape and taste; In particular, Dawukou's cold rolled noodles are unique in the northwest!

Mutton fried noodles: Knead dough with high-quality flour and put it on the dining table. Slice the mutton, heat it in an oil pan, stir-fry the sliced meat, onion, ginger and minced garlic, add soy sauce, salt and pepper water, and cook over high fire. Thin the baked dough. When the water boils, pull the dough into small pieces and put it in. After cooking, take it out and put it in a frying pan, stir-fry it to taste, and add fresh soup, seasonal vegetables and Chili oil. This dish is tough and fresh, and has a unique taste!

Xixia stone roast sheep: a piece of Qilian mountain slate, about 2 cm thick, flattened, heated with charcoal or firewood and oiled; 2. Wash the boneless mutton, cut it into thin slices, stick it on the heated slate, and cover it with a crock; 3. Grind all kinds of spices into powder, add salt and cooking wine and stir evenly; 4. When the mutton is roasted for 7 10 minutes, take the pot and sprinkle the seasoning on the meat until it is golden yellow, and put it in a hot plate to eat. Xixia, also known as Daxia, was the ancestor of Tangut Qiang, surnamed Tuoba, surnamed Li in Tang Dynasty, and surnamed Zhao in Song Dynasty. It spread to Yuanhao, transferred troops to rebel and proclaimed himself emperor, and was called Xixia in history. According to fourteen states, Xingqing (now Ningxia County) was established as its capital. From Wu's time to 12, 196, starting from 1032 and ending at 1227. Xixia people used to be nomadic people and liked to eat beef and mutton. At that time, there were herds of cattle and sheep on the vast grassland of Hexi Corridor, and there were stone sheep and antelope at the foot of Qilian Mountain and on the Gobi Desert. Shiyang roasted Hexi mutton on the local bluestone board. Fresh, tender, crisp, fragrant and unique in flavor. It is the traditional national food of Xixia, which has been passed down to this day!

Stir-fried mutton in Huangqu Bridge: 1945, Hui Ma worked in the Zhongxing Hotel in Huangqu Bridge, and learned the technology of making mutton from the local famous chef "Liu Lahu", which was passed on to his son by Ma. People come here to taste delicious food in an endless stream. Zhong Min, Zhou Jia, Wang Jianguo, Yangjia, Dingjia and other restaurants that have been operating for many years are the most famous. Authentic Huangquqiao stir-fried mutton production skills have also been passed down and carried forward in their oral teaching. In 2007, the production technology of fried mutton in Huangquqiao was awarded as the intangible cultural heritage of Ningxia. Authentic Huangquqiao stir-fried mutton is delicious and can be called a must. Its material selection and materials are very particular. In the choice of mutton, it is generally 15 to 20 kg. The mutton is too small, the meat is tender and tasteless, and the mutton is too big and the meat is old and tender. The cooking technology is mainly "explosion", and two methods are used: "stew" and "stew". Stir-fry the fire, let the flavor blend into the meat, make the dishes fresh and delicious, full of flavor, with local characteristics and national flavor.

The mutton fried in Huangqu Bridge is good in color, smell and shape, fat but not greasy, brownish red in color and tender and fragrant in meat. In addition, people with kidney-yang deficiency, soreness of waist and knees, abdominal cold pain and fatigue can use mutton as a good food therapy. It is not only nutritious, but also beneficial to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, weak stomach and cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and various diseases of deficiency and cold.

Laomaozhua: a green halal food in Ningxia, which has been recognized as "China famous halal snack" by relevant organizations and has been passed down for decades. Mutton has three characteristics: fresh, tender, fragrant, oily but not greasy, mellow and delicious, and never tire of eating it. Jieyang, Jieyang Neck and Jieyang Decoction are also three tonics that are beneficial to physical and mental health (can replenish qi and deficiency, replenish blood and kidney, and strengthen the body). In addition to the secret recipe handed down from generation to generation, there are four stresses on choosing sheep, cook the meat and cutting meat. The first is to choose sheep. Choose "Jieyang" who is over eight or nine months old and under one year old. They should be neither too big nor too small, and they weigh between 28kg and 30kg. This is good for quality. Sheep must be native to Ningxia. Because the local beach sheep eat licorice, ephedra and so on. These grasses are all Chinese herbal medicines. Eating this grass from meat to mutton is qualitatively different from other sheep's fibers. Such sheep have no smell.

Secondly, cook the meat. Cooking has to go through several technological processes, such as warm fire, slow stew and large fire roasting. Different processes use different seasonings, and then the meat is fragrant.

Third, it is cutting meat. It is necessary to use the unique knife method of the Hui nationality to make the meat fat and thin, not too fat and too thin, so that the cut meat will look good and taste delicious. After serving, it is full of color and fragrance, and it can be eaten while it is hot to achieve the effect of tangy fragrance.

Finally, there is an auxiliary material. There is a saying that "if you eat meat without garlic, the taste will be halved." Therefore, dipping in the special seasoning of Maojia Meat Restaurant will be more delicious. Drinking Maojia's special eight-treasure tea after eating meat can achieve the functions of invigorating qi and deficiency, enriching blood and kidney, strengthening yang and strengthening the body.

Mutton noodles with minced meat: The main feature of Tang Xiang is noodles with minced meat. As the saying goes, "drinking soup" means this. Saozi soup is mainly made of meat, Chili oil, fresh vegetables, tofu and various seasonings. Generally, tenderloin is selected. The meat should be finely and evenly cut, fried (roasted) in a hot pot, and then spicy noodles, onion, ginger, seasoning and rice vinegar are added in turn. Stewed soup pays attention to oil temperature and temperature, and pays attention to seasoning. Good red soup with minced meat, strong in color and light in taste, heavy in oil but not greasy. Add yellow flowers, fungus, garlic sprouts, tofu, eggs, red, yellow, green and white, sour, spicy, fragrant and sweet. It looks bright and smells attractive. Long, white and elastic fine vermicelli, served with this red soup with minced meat. Looking at it, the appetite is greatly increased, the taste is hot and sour, oily but not greasy, and the soup is delicious.

Saozi noodles are exquisite in workmanship: firstly, they are made of mutton, red pepper, green radish, tomato, garlic sprout and various seasonings; Then mix the dough, the dough should be hard, so it tastes harder. Knead it repeatedly until it is smooth, then roll it into a thin and even dough (or press it with a dough press), cut it with a kitchen knife and cook it in a boiling pot. When eating, fish noodles first, then scoop noodles. For example, the soup is rich in nutrients, fresh and fragrant, sour and spicy, slender and tough and refreshing, and it is a kind of delicious food suitable for all ages.

There are many cuisines, so I won't say them one by one. Everything you know online is false. If you really want to know about Shizuishan cuisine, go to Shizuishan, and you will taste many Ningxia specialties!

Food in Shizuishan, Ningxia

1, stir-fry mutton

Stir-fried mutton is a local traditional snack in Shizuishan, with high popularity. Ingredients: mutton, celery, vermicelli, red pepper, onion, refined salt, monosodium glutamate and vegetable oil. The method is also very simple: chop the meat into small squares, put it in a wok and fry it with various seasonings. Characterized by white, tender and red, it is convenient to eat but not greasy.

2. Noodles with lamb chops

The traditional folk classic food in Ningxia has been studied since ancient times and passed down from generation to generation. Everyone knows it and loves it. Lamb chop noodles are derived from mutton noodles with minced meat. Traditional mutton noodles with minced meat have a greasy soup base, while mutton noodles with minced meat are added with many vegetables and medicinal materials. First of all, they are warmer and more delicious.

3. Cheese and mutton

Cheese mutton is a kind of flavor snack that northwest people like to eat. It selects fresh mutton ribs, cuts them into ribs, then cuts them between two ribs with a sharp knife, cooks them in water, pulls out the ribs and puts them on a plate, then dips them in vinegar, mashed garlic and monosodium glutamate to make dishes with unique flavor, which are characterized by soft, rotten, slightly sour, non-greasy, attractive and elegant fragrance.

4, old hair hand grasp

Lao Mao's hand-grabbed rice is a must-eat food when going to Shizuishan. It follows the secret recipe handed down from generation to generation for decades. The processed mutton is fresh, tender, fragrant, oily but not greasy, mellow and delicious, and it can never be eaten. And there is a local proverb, "Eat meat without garlic, and the taste will be halved".

Hui Nong qu Hua Jia rice noodles

Address: Zui Ai Hua Jia Rice Noodle Square, next to the Gold Bookstore.