The most grounded breakfast delicacy in Yinchuan is haggis (there is meat, rice, and soup, it doesn't matter if you don't have enough to eat, you can also add white cakes), the first product is good, the second is economical, and the third is in line with the eating habits of Chinese. Let's talk about the appearance first, emerald green coriander shallots, garlic seedlings with sheep fat spicy seeds, put into a bowl of white lung haggis soup, a word "beauty"! Some people say what about putting it in the red lung haggis soup? I said, "What do you think?" Someone else said: I see bloodletting intestines, potatoes and vermicelli. I tell you: It wasn't haggis made by the Muslims. Geographically, sheep herding is mostly Han or Mongolian in the northeast or Inner Mongolia (because the Hui do not eat ruminant blood). White lung is mainly processed by Muslims in Xinjiang and Ningxia regions, and can be added to haggis soup as a staple food similar to noodles. Potatoes are mainly rich in potatoes people add to the haggis soup, such as Jungar haggis has potato strips, can not say that it is not haggis, can only say that according to their own preferences to add any ingredients can be, as long as there is sheep offal are called haggis soup, not called haggis. Let's talk about why the haggis (interval or ge) can not be called haggis soup, haggis is produced in Henan, and today it is popular in Shanxi and other places. It uses beef bones and pork bones to boil soup with seasonings, stew beef or sheep's head or animal blood and then break the bones into small pieces and cut them into a pot, we will call the soup right and call it broth. A large pot to cook noodles, guests arrive at the restaurant bowl filled with noodles and broth and minced meat according to personal preferences to add pepper coriander to make, a bowl can not eat enough can be eaten with four eyes pancakes.
Yinchuan haggis
Red-lunged haggis
Northern Shaanxi haggis