Main ingredient: Yellow River catfish; Ingredients: roasted garlic; Cooking method: red braised; Flavor: savory and umami; Characteristics: tender, flavorful, soft and smooth texture, bright color; Nutrition: Catfish is rich in nutrients that nourish and invigorate the brain.…
The cashmere industry in Ningxia has developed rapidly through means such as mergers and acquisitions of established enterprises, gradually strengthening its voice in the sector and forging a path of independent entrepreneurship. Looking back at the 10-year development journey of Ningxia’s cashmere industry, there is valuable experience to be drawn upon, but also issues in its growth—especially the small scale of deep processing, outdated technology…
Roses, also known as thorny roses, wandering roses, assassins, or heart-piercing roses, are shrubs of the genus Rosa in the Rosaceae family. As a crop, their flowers are mainly used in food and for extracting rose essential oil, which is more valuable by weight than gold. Rose oil is applied in industries such as cosmetics, food, and fine chemicals. Roses, also known as thorny roses,…
“Ancient Summer Roast Lamb Back” is made from premium toothless lamb from our Ningxia region. In Ningxia, we value this type of lamb for being rich yet not greasy, tender and fresh without any gaminess. It undergoes marination, boiling, and finally roasting — a complex process that results in a unique texture: crispy on the outside, tender on the inside, and bursting with flavor. …
I. Ingredients: Main ingredient: 200g oat flour. Secondary ingredients: 50g pork, 15g cellophane noodles, 20g green beans, 10g kelp, 20g potatoes, 30g tomatoes, 5g white sesame seeds, 3g cilantro. Seasonings: 3g ginger slices, 4g garlic slices, 3g salt, 3g monosodium glutamate (MSG), 5g aged vinegar, 3g soy sauce. …
Steamed buckwheat dumplings come in various fillings and flavors, yet the inherent rich aroma of buckwheat remains unchanged. To make them, freshly boiled water is used to knead the buckwheat flour into a smooth dough that's shiny in the bowl, on the surface, and on the hands — a so-called "three-shine" dough. The dough is then hand-rolled into round pieces about 7–8 cm in diameter and as thin as dumpling wrappers. These rounds are folded in half, and a pre-prepared filling (commonly shredded yam mixed with vegetables, sometimes shredded yam with chopped leek sprouts, or yam with fennel-flavored Chinese cabbage, or even shredded carrot with minced pork) is placed inside. The edges are pinched closed with fingers, then the dumplings are placed in a steamer basket and steamed for 15–20 minutes before serving. They are best enjoyed with a traditional-style pickled vegetable soup, with a little oil-fried scallion added. Depending on personal taste, chili powder and other seasonings can also be added. These dumplings are known for their fragrant wrappers, fresh fillings, tender texture, and delicious taste.
Crescent Lake Hand-Pulled Lamb primarily features large cuts of lamb, with all ingredients sourced from local farms around Crescent Lake. The air here is unpolluted and the ecological environment is excellent, which gives the lamb its unique flavor—rich yet not greasy, refreshing and delicious, making it a great choice all year round. The meat is extremely tender, with a taste that is sour, spicy, fresh, and aromatic. The deliciousness of hand-pulled lamb actually doesn’t come from eating it “with your hands” as one might think…
Duck hot pot began to gain popularity in Yinchuan around late spring in 2005. This delicious hot pot, originating from Chongqing, has become quite well-liked in Yinchuan. At its peak, some restaurants used over three hundred ducks a day. Authentic duck hot pot uses local breed ducks transported from Sichuan and Chongqing as the main ingredient; side ingredients may include…
Lamb Water Bowl originated during the Chongzhen period of the Ming Dynasty and is also known as "June Fresh" because it is available around the sixth lunar month. The Lamb Water Bowl from Pucheng and Dali in Hancheng City enjoys a long-standing reputation. Made with boneless fresh lamb, bones, cinnamon, fennel seeds, cumin, cardamom, refined salt, and monosodium glutamate, the preparation involves three steps: ingredient preparation, boiling the lamb, and seasoning the cooked lamb…
The soup is a hearty stew made with meat or potato dumplings, sandwich slices, diced meat, cold jelly sheets, potato chunks, green radish cubes, vermicelli, tofu, and more. Those who can afford it also add golden needles (daylily buds), wood ear mushrooms, and snow peas to the pot, serving them as side dishes with fried dough or steamed rice. For a change of flavor in daily family meals, many also enjoy dumplings in the soup—boiled dumplings are added to the piping hot vermicelli soup…
Steamed Lamb is made from lambs aged 40 to 50 days (commonly known as "hairy lambs"). After slaughtering, the meat is soaked in cold water to remove blood, then chopped into small pieces and placed in a bowl. A small amount of wheat flour, sesame oil, minced red onion, seasonings, and salt are added, stirred evenly, and then steamed in a basket over high heat for about 90 minutes. …
Ingredients: cooking wine, ginger juice, garlic powder, hoisin sauce, oyster sauce, dark soy sauce, light soy sauce, sugar, mustard, salt, chicken essence, pepper, cumin, ketchup. Method: 1. Wash the meat, drain, and place in a bowl. 2. Mix all seasonings except honey with the meat, refrigerate for three days, turning the meat over twice a day (morning and evening).…
Ingredients: fish, salt, ginger powder, cooking wine, ground pepper, light soy sauce, honey, five-spice powder, cumin powder, sliced scallions, sliced ginger. Method: 1. Clean the fish and make two slashes on its back. Rub it with salt, ginger powder, cooking wine, ground pepper, and other seasonings to marinate and infuse flavor; 2. Stuff the fish cavity with sliced scallions and ginger to remove fishy smell;…
“Yellow sand, clear water, green reeds; emerald waves reflect plump fish.” Shahu Fish Head — a distinctive regional specialty of Ningxia. The premium dish “Tofu Pudding Fish Head” from Zunyuan is the finest in the fish head series, excelling in the nutrition of tofu pudding, the tenderness of the fish head, and the savory-sweet flavor unique to Ningxia. …
This dish is also a delicacy prepared by the Mongolian people only on very grand and festive occasions. As the Mongolian chefs say, apart from the lamb legs, most of the meat is on the lamb’s back, so roast lamb back is indeed a massive dish. The recipe uses the plumpest and whitest lamb back from the grassland pastures, marinated with over thirty kinds of Chinese herbal medicines including angelica...
Ingredients: One lamb neck, 250g radish. Seasonings: 20g fresh ginger, chopped green onions, chopped cilantro, salt to taste. Method: 1. Slice the lamb neck into about 1cm thick pieces, slice the radish, and slice the fresh ginger. 2. Place the sliced lamb neck in a pot, add water to cover, bring to a boil, then discard the water. 3. Put the blanched lamb neck back into the pot...
Using fish with a naturally strong odor such as skate, white eel, and sea catfish as raw materials, this dried fish product boasts advantages such as good appearance, minimal fishy smell, resistance to mold, good preservation, appealing surface color after heating, and a rich fish flavor. The production method involves using deboned and gutted fish meat, seasoned with 0.1–0.5% (by weight)…
Flaxseed oil is a specialty oil from Yinchuan. Flax, or linseed for oil production, is pressed—either traditionally or using an oil press—to extract this yellow, semi-transparent liquid. Depending on its use, flax can be divided into oil-use flax, fiber-use flax, and dual-purpose flax. All belong to the Linaceae family and are annual herbaceous plants. Flax seeds are flat...
Ningxia has a long history of grape production. As early as the Yuan Dynasty, there was a poem in Lingwu County that read, "Grapes, lovely as fine wine." In recent years, Ningxia has been cultivating grapes and the wine industry as a featured sector. Currently, the region’s grape planting area has reached 170,000 mu, primarily for wine grapes, forming a number of grape processing enterprises of certain scale such as Xixia King, Imperial Horse, and Helan Mountain…
Helan Mountain Grape Winery Co., Ltd. and Guangxia (Yinchuan) Helan Mountain Wine Sales Co., Ltd. are majority-owned subsidiaries established with a massive investment of RMB 300 million by the listed company Guangxia (Yinchuan) Industrial Co., Ltd. They are modern enterprises integrating scientific research, grape cultivation, processing, export, and sales. Established...