Ningxia is really delicious.
The people take food as the sky, and the travelogue begins with eating.
This year's National Day holiday I went to Ningxia, one of the only three provinces and regions in China that have not yet been. Before going to the Great Northwest for business trips n times, they all bypassed the Fertile Soil of Western Xia and stuffed Jiangnan. A few days ago, I finally made a long-cherished wish to swim for several days in the Great Yinchuan area (the eastern foothills of the city and the eastern foothills of Helan Mountain) and in Zhongwei Shapotou.
It's been a month since I traveled, but every day of my trip to Ningxia is still fresh in my mind. These two days occasionally looked at the mobile phone shooting of those days in the fragmented time, and every time I was still unfinished. This week's working hours are tight, and it is impossible to write a fragmented travelogue in one breath, so today, let's start with the most enjoyable first lie: food.
If you use a single word to summarize Ningxia cuisine, it is "positive"; if you use two words, it is "mellow" and "flavorful"; if you use three words- we will not be crepe, it should be "real - good - eat".
Since ancient times, Ningxia has been a mixed place of Hu and Han people in the north, and later deeply influenced by Islam, gradually forming a unique food faction. Coupled with the fertile land and abundant products of the Saishang Jiangnan where Yinchuan is located, both livestock and vegetables and fruits are well grown.
I have heard more than one Friend of Ningxia proudly say that if you want to eat mutton, you must go to Ningxia.
"Our sheep in Ningxia are fat and not greasy, and they don't smell at all!" It's hard to eat such good lamb in Beijing..."
Such an evaluation naturally fascinates me as a carnivore. After all, I also have some experience in going south and north, and I have eaten a lot of mutton in Xinjiang and Inner Mongolia in Xinjiang and India abroad - these regions are also known for "delicious lamb".
So before I could eat the first meal of Ningxia lamb, I wouldn't be too excited.
Unexpectedly, the lamb in Ningxia still completely conquered me. What a stunning one. In particular, the "hand grasp" that Ningxia people are proud of is so delicious.
On the first night, I walked around Yinchuan City until more than eight o'clock before I began to look for a restaurant hungry, and I was almost hungry enough to hold on to the wall and walk into the "National Strong Hand" restaurant recommended by the Hui driver's brother. Sit down, order food, and feast. After the wind swept through the clouds, he braced himself against the wall and walked out of the hotel with a full burp.
As for how delicious it is? I think it would be slightly pale to describe it in words, but I still have to eat it in my mouth and stomach to feel it completely. In short, fat and thin, soft and hard, lips and teeth left fragrant, whether you want to eat a smell or completely defast, can be, highly malleable.
Of course, Ningxia cuisine is by no means limited to lamb. What is another type of cooking that all the NorthwestErvisions are so good at? Pasta, of course. Ningxia's Hui Han compatriots are also talented in making noodles. All kinds of noodles, roasted wheat, dumplings, fried cakes, bread, may be simple on the outside, but when eaten in the mouth, it can give diners a good experience of solid and thick.
Well, i didn't pay attention and coded a lot of words. Below is directly above the figure. If you are hungry at this time, and you are a meatless and unhappy family, then you can read it carefully like "masochism", and you will definitely bring you a comfortable feeling of flying, hahaha. There is an idiom called Wangmei quenching thirst, the following picture is afraid that it will make some students salivate.
If you have not been eating for a long time and your feeling of fullness is in full swing, then in order to enhance the reading experience, I suggest that you can hold on to it and not look down, and then open this article again in the middle of the night when the stomach sac is empty.
This is the hand-grabbed lamb of the "Guoqiang Hand Grab Shop", and later I also ate the same model of the "Xiaoye Hand Grab Shop", all delicious.
Hand-caught sheep is too fresh
Hand-grabbed food is the original, and roast lamb chops are advanced versions of cooking. The skin is crispy and tender, tasteless, and people who don't like lamb will also fall in love.
Grilled lamb chops
Let's make a grilled lamb chop from a different angle
This dish is called "scrambled egg with shallots", sand onions are drought-tolerant plants growing in the Gobi desert, I thought it would be very chewy, but when I ate it, I found that it was soft and tough, the taste was fragrant, it was very good to swallow, and the vitamins were said to be extremely rich. Would recommend with a 10 out of 10.
Scrambled eggs with shallots first class
This is one of the more horizontal (four sounds) dish in the lamb meal - roast lamb loin. Students who do not like to eat lamb should not try it. We went along with three people, one of whom ordered a bunch, and although it tasted good, we didn't dare to eat too much (for fear of getting on fire).
Look at the roast lamb loin that makes people's fingers jump
This is a pot of haggis. The soup base is made with chili peppers, tomatoes, goji berries and other ingredients, accompanied by coriander, which perfectly sets off the delicious haggis.
Red and spicy haggis soup
This is Ningxia's famous eight treasure tea: Guiyuan red jujube sesame yellow rock sugar and other eight raw materials brewed, very suitable for autumn and winter health drinking.
Eight treasure tea
Mess into a breakfast at the hotel one day. Not Ningxia meal, just think the plating is a little good-looking, haha.
This is the "treasure of the town store" of a super popular lamb hot pot restaurant in Yinchuan: the lamb tenderloin shabu-shabu, which is called "ice and fire double heaven" by the hostess - lamb and ice cubes are cooked at the same time, the meat is soft and tender, and with their family's special dipping sauce (with cumin in it), the three of us solved a large pot within twenty minutes.
Ice-boiled sheep
Ningxia has a large temperature difference between day and night, and the sunshine is brilliant, so the sweetness of the melons and fruits here is very high. On the third day, on the way to and from Zhongwei Shapotou, I passed a farmhouse jujube garden by the Yellow River, and picked some dates at the invitation of my mother, which was very delicious. While picking and eating, he later bought 5 pounds and brought them back to Beijing.
Big red dates in Ningxia
This dish is stir-fried lamb, a bit like a lamb version of braised pork, and the beauty is that the noodles on the plate are dotted with noodles and slices of meat, which make people addicted.
Stir-fry lamb
This is a sheep stick bone with the taste of medicinal food such as ginseng goji berries, which is directly grabbed and nibbled by hand, and the companions are directly addicted.
Sheep stick bone
This dish is a cabbage fried cake, although the appearance is not amazing (the photo is not very good), but the fried cake is particularly delicious, crispy on the outside and soft on the inside, can't help but eat a mouthful of lamb and bite a bite of cake.
Cabbage stir-fry
This is the famous noodle dish of Ningxia: The Noodle Bowl. Red and spicy soy sauce is the essence, poured on the sticky and cool skin to the mouth, bringing full enjoyment to the taste buds of diners.
Bowl of noodles
Ningxia local brand yogurt, poured in a cup to drink. Yogurt in the Northwest has always felt more mellow and thick than in the East. I drank at least one can a day for a few days in Ningxia.
Mellow yogurt
This is beef roast sale, beef beaten into minced meat and then served with chopped celery, thin skin filling is very delicious.
Beef yakitori for sale
This is the beef ramen with fried sauce ordered at the airport before leaving Yinchuan, which is much drier than the meat dryness of Lanzhou ramen, and the ramen is also very strong. Who said that halal ramen is only strong in Lanzhou? Ningxia is not inferior.
Beef noodles with fried sauce
While the content on the code, I deeply felt that I had become a food writer. It seems that in addition to studying anthropological archaeology after retirement, I also have the possibility of becoming a gastronomic traveler, meh ha ha. However, I write about the cuisine, do you love to watch?
The first bullet of Ningxia Travelogue came here first. The next article writes about the natural and cultural customs there, and the pictures are also much larger.
Hopefully, the above content has raised the corners of your mouth for at least a second.
Bye for now & TTYL
LEO