Ningxia lamb meat is tender and delicious, and there is no smell! Are you impressed?

Ningxia Hui Autonomous Region, abbreviated as "Ning", is a provincial-level administrative region of the People's Republic of China. Yinchuan, the capital of the autonomous region, is located in the northwest inland region of China, ningxia is bounded by 35° 14'-39° 14' north latitude, 104 ° 17'-109 ° 39 ' east longitude, east of Shaanxi, west and north of Inner Mongolia, south of Gansu, Ningxia Hui Autonomous Region with a total area of 66,400 square kilometers.

<h3>Local specialties</h3>

The most famous local specialty in Ningxia, the first to promote goji berries, licorice, Helan stone, beach sheep two fur and other species, because the colors are red, yellow, blue, white, so also known as "four treasures".

Goji berries: Ningxia goji berries are famous for their thin skin, thick flesh and few seeds. It not only contains iron, phosphorus, calcium, and has a large number of essential nutrients, often taken can moisten the lungs and liver, nourish the kidneys, dispel wind, eyesight, strong bones.

Licorice: Also known as sweet grass, in the Chinese medicine industry, there are "ten (Chinese medicine) fang (in) nine (one to use licorice) grass" said. It has detoxification, expectorant, pain relief, antispasmodic, anti-cancer, spleen tonic, qi and other functions.

Helan stone: produced in Helan Mountain, the texture is fine, rigid and soft, purple and green. The Helan Yan carved with it has the characteristics of ink, ink storage, non-drying and odorless, and protective, and is elegant and interesting.

Tan sheep fur: Ningxia specialty fur, named after the abundant beaches on both sides of the Yellow River in the Yinchuan Plain. Commonly known as "two fur", the hair is 2 inches long, the hair is white, the texture is fine, soft and warm, and it is called "dry gold fur" in ancient times.  

<h3>Specialty food</h3>

Ningxia cuisine is mainly Northwest pasta, with mostly halal characteristics. Because of the development of agriculture, vegetables and fruits are more abundant than in Gansu, and rivers such as the Yellow River are distributed throughout the region. Beef and mutton are the main edible meat, and each county has a large market to kill live sheep, so all kinds of mutton dishes can not be tasted. Hui traditions are not close to alcohol and tobacco, so the more traditional halal restaurants do not serve alcohol. However, most of the people in the northwest are drinkers, and the low-grade liquor and fruit wine produced in the area are pure in taste, but they are not moderate.

Braised haggis: unique flavor. The production method is: with the sheep's offal, head and hoof meat, after careful rinsing, into the pot of boiling water, fished out, cut into silk. Add chopped offal strips under the original soup, add green onion, ginger, minced garlic, red chili oil, monosodium glutamate, and coriander to make braised haggis. The red is chili oil, the green is the shallot coriander, the oil color is under the milky white soup, drink a bite of fresh soup and eat a bite of offal, not greasy, the taste is mellow and rich.

Steamed lamb

Steamed lamb: Ningxia lamb is tender and delicious, without a strong taste. Lamb meat is best selected from the chest fork, upper spine, chopped into rectangular strips, washed with cool water, placed in a bowl, put ginger, green onion, garlic; then put a few raw peppercorns, basket steamed for about 30 minutes; and then buckled to the soup plate on the table, with vinegar, garlic juice, salt and other spices to accompany the food.

Crispy Chicken: Yinchuan local flavor snack, characterized by crispy and tender. Preparation method: first remove the bones of the cooked hen and peel it, tear the chicken into long strips, mix it with salt, sesame oil, monosodium glutamate, use 3 egg whites, add starch and white noodles in half, stir well; pour half of the foam paste into a flat dish smeared with clear oil, then put in the chicken strips, and wrap the chicken strips with the remaining half of the foam paste. The wrapped chicken strips are fried in a 70% hot oil pan until white and brown, cut into 2 knives and 3 strips, then cut horizontally, on a yard plate, dipped in pepper and salt.

This article was edited by headline encyclopedia users Rushui0001, Lao Liu loves, Wanding Star Li Yufei, Orange Storm Refueling, and Aditi Zhu Na.