Main ingredients: 1000g lamb, 500g candied dates, 75g dried orange peel, 50g lotus seeds, 100g white sugar, 25g honey. Remove the pits from the candied dates and use dried orange peel as substitutes. Cut the cleaned lamb into chunks. Break the lotus seeds in half. Blanch the lamb chunks, drain, then deep-fry in oil heated to 80% temperature and remove. Arrange the lotus seeds in a bowl, place the candied dates around them, put the lamb on top, sprinkle with white sugar, steam for 3 hours, then invert onto a plate and drizzle with boiled honey to serve.
“The lake warms and birds know first; it’s the season for tender bighead carp.” Travelers to Ningxia or visitors to Sand Lake all know that the Bighead Carp Head from Sand Lake is a unique and flavorful delicacy of the region. So when sightseeing in Sand Lake, trying this dish is a must, as the bighead carp heads come straight from the waters of Sand Lake. Thanks to the lake’s abundant fish population, in Sand Lake’s…
The delicious taste of lamb from Huangquqiao has earned it widespread fame, all thanks to its unique cooking method. Authentic Huangquqiao lamb is a distinctive Hui ethnic flavor cuisine and can be considered a culinary masterpiece. In preparation, the lamb is first cut into about 3-centimeter cubes. A wok is placed over the fire, and an appropriate amount of flaxseed oil is poured in. Once heated, the lamb cubes are added and stir-fried. When the lamb turns a brownish-red color...
Taixi Coal derives its name from Rujigou in Shizuishan City, Ningxia Hui Autonomous Region, where it is mined, and from Taixi Town. It is renowned for its “three lows” (low ash, low sulfur, and low phosphorus) and “six highs” (high calorific value, high specific resistance, high lump coal rate, high chemical activity, high clean coal recovery rate, and high mechanical strength). It is considered the finest quality coal in China and is exported to...
Sugar Hemp Ya is a type of fried dough food coated in a syrup primarily made from brown sugar and honey. “Sugar Hemp Ya, crispy twisted dough, a Hui delicacy everyone praises.” This line from a Ningxia folk rap highlights the significant place Sugar Hemp Ya holds in Hui ethnic cuisine. With its glossy appearance, sweet aroma, soft yet crispy texture, and long-lasting enjoyability,...
Yang Panchan: One of the traditional handmade pastries of the Hui ethnic group, its essence lies in using pure vegetable oil and high-quality wheat flour, combined with local fresh milk and eggs, along with natural ingredients such as honey and sesame. It is meticulously crafted through a perfect blend of hand-kneading, rubbing, and rolling. …
When spring winds blow, bitterweed grows; barren fields and wild lands become granaries. Bitterweed is one of the earliest wild vegetables consumed by the Chinese. The Book of Zhou states: “On the day of Lesser Fullness, bitterweed flourishes.” The Book of Songs says: “Gathering bitterweed, gathering bitterweed, beneath the first peak.” It is said that Wang Baochuan survived on bitterweed for 18 years in her cold hut. In the old society, when food was scarce in spring, farmers...
Ningxia Yellowquqiao Lamb Catering was established in 1995. Through years of striving development, "Yellowquqiao Lamb" has taken "creating a brand, building a renowned restaurant" as its business philosophy, adhering to the principle of "quality first, customer foremost." With its unique cooking methods and rigorous management...
Maltose candy is a traditional and flavorful confection beloved by the Hui ethnic community in the Ningxia Plain region. After the autumn harvest, the Hui people sun-dry their barley, prepare their equipment, and begin milling rice and making sugar. This tradition has been practiced for 200 years. The Ningxia Plain is the main barley-producing area in Ningxia, providing favorable conditions for the Hui people to make candies...
Niwa Wu, also known as Ox-Head Xun or Clay Flute, is a traditional musical instrument of the Hui ethnic group in Ningxia. Made from clay or fired into pottery, it is a type of Xun, which was added to China’s National Intangible Cultural Heritage list in 2005. This folk instrument, Niwa Wu, is rapidly disappearing, and the art form is facing…
The Tan sheep is a descendant of the Mongolian sheep. Through nomadic migration, it came to graze and reproduce on the grassy riverbanks along the Yellow River in Ningxia, eventually becoming a unique and premium fur-producing breed in the world. The Tan sheep of Ningxia is one of China’s finest breeds of sheep raised for fur, with “Ermao fur” commonly used for making fur garments. The autumn fur taken from Tan lambs slaughtered at around one month old is called Ermao fur. In fact...
Stir-fried lamb slices is a traditional snack made across Ningxia, but the version from Pingluo stands out for its unique preparation and high reputation, hence it is also known as Pingluo lamb slices. Ingredients: lamb slices, celery, cellophane noodles, red chili peppers, scallions, refined salt…
Recognized by the state as a “China Famous Snack,” Lao Mao’s Hand-grabbed Lamb is a green Halal food from Ningxia that has been made using an ancestral secret recipe for decades. The lamb boasts three qualities: freshness, tenderness, and aroma, as well as three characteristics: rich flavor without greasiness, delicious taste, and never getting tiresome with frequent consumption. The meat of castrated sheep, their necks, and the soup are also considered three nutritious tonics beneficial to both physical and mental health (they can invigorate qi, nourish blood, benefit kidneys, and strengthen the body), making them highly favored by customers.
Preparation: (1) Remove tough stems and withered leaves from fresh mugwort, wash away dirt and sand with clean water, then mix 1 kilogram of mugwort with 250 grams of flour at a ratio of 1:0.25, blending thoroughly so that all the mugwort is coated with flour. (2) Spread the mixture onto a steaming tray and steam for about 30–40 minutes until done. The steamed mugwort turns a grayish-white color and lacks a strong...
Sesame oil: It is divided into machine-pressed sesame oil and cold-pressed sesame oil. Cold-pressed sesame oil: Cold-pressed sesame oil has a longer shelf life and storage period. During the low-temperature extraction process, the nutrients it contains are less likely to be damaged or lost, so it has higher nutritional value. Machine-pressed sesame oil: Therefore, machine-pressed sesame oil has a shorter shelf life and storage period…
Main ingredients: 500g lamb ribs; Accompaniments: 150g white onion, 50g egg, 25g wheat flour; Seasonings: 3g pepper, 100g soy sauce, 100g cooking wine, 5g MSG, 2g cumin, 5g Sichuan peppercorn, 15g seasoned salt. Tips for making roast lamb ribs: Egg batter—A paste made from eggs and flour...
Made primarily with lamb tripe from Huangquqiao lambs, this dish is known to strengthen the spleen, tonify deficiency, invigorate qi and the stomach, consolidate the exterior, and reduce sweating. It is used to treat conditions such as consumption-induced emaciation, inability to eat, diabetes, night sweats, and frequent urination, making it a beloved dish among diners.…
Pingluo Old Tofu: Pingluo Old Tofu carries forward China’s millennia-old tofu culinary culture. Made and processed using time-honored, exquisite craftsmanship, the tofu has a delicate, silky-smooth texture and is exceptionally nutritious. Its consistency is as fine as refined fat, its color clean, fresh, and white as jade, and it remains intact without breaking apart even when cooked in soup for a long time. Pingluo Old Tofu can be served either as a meat or vegetable dish, offering understated flavors that conceal rich umami. It...
The stewed lamb trotters are deboned, diced, and braised with ingredients such as sweet potato noodles and oyster mushrooms, resulting in a rich and spicy flavor. Lamb trotters are packed with collagen protein and contain no cholesterol. They can enhance cellular metabolism, improve skin elasticity and resilience, and delay skin aging. They also help strengthen tendons and bones, making them an excellent dietary supplement for those suffering from weak or sore waist and knees…
Tongfu Township, located in the southeastern part of Pingluo County, Ningxia Hui Autonomous Region, has a population of 21,000 and is an ethnic township primarily focused on the rice industry. Centering around the development strategy of “one township, one industry; one village, one product,” Tongfu Township has established the practical goal of “implementing the Scientific Outlook on Development to build the ‘Number One Rice Industry Township in Ningxia’...”