Lamb from Ningxia is tender, delicious, and free of any strong gamey taste. For the best results, choose meat from the rib or upper spine areas, cut it into rectangular strips, rinse it in cool water, and place it in a bowl. Add slices of ginger, green onions, and garlic, along with a few raw Sichuan peppercorns. Steam it for about 30 minutes, then invert it onto a serving plate. Serve with vinegar, garlic sauce, salt, and other condiments...
Dawukou Rooster is a specialty of Dawukou District, Shizuishan City, Ningxia Hui Autonomous Region, and a China Geographical Indication product. Located at the foot of the Helan Mountains, Dawukou is an important water source area within the district, boasting over a hundred mountain springs with strong flow and high-quality water. It is also one of the better agricultural areas in Shizuishan, yielding substantial amounts of grain and vegetables. …
Buckwheat stirred noodles are a common noodle dish made from buckwheat flour. During the Qing Dynasty’s Qianlong reign, Ningxia once presented buckwheat stirred noodles as a tribute to the emperor. Preparation: 1. Mix an appropriate amount of buckwheat flour with a certain proportion of salted water until it becomes thin and soft, then knead it into small, fine, soft, and smooth dough balls; 2. …
Preparation Method 1. Take a piece of Qilian Mountain slate, about 2 cm thick, flatten it, heat it with charcoal or firewood, and rub with oil; 2. Clean the boneless lamb, slice it thinly, and place the slices on the heated slate, then cover with an earthenware basin; 3. Grind various seasonings into powder, mix with salt and cooking wine; 4. When the lamb…
Ingredients: Lamb, flour, Chinese chives, scallions, ginger, garlic, green chili pepper. Seasonings: Chili powder, thirteen-spice blend, salt. Method: 1. First, prepare the dough — make it soft and set it aside once ready. 2. Slice the lamb as needed, shred the pickled vegetables, and chop the scallions, ginger, garlic, and chili peppers (add tomatoes if you prefer). 3. Prepare the seasonings…
1. Noodle preparation: Same as the usual way of making noodles, but these noodles should be slightly firmer because they will be boiled for a bit longer later on; 2. Cut beef (thigh meat) into small cubes, about 0.5 square centimeters each, place them in a bowl, and add an appropriate amount of salt, MSG, chicken essence, soy sauce, chopped green onion, minced ginger, minced garlic, …
Cloves-Cured Pork Knuckle, also known as Singed-Haired Pork Knuckle, is a specialty dish from Yinchuan. It boasts a rich flavor, tender yet not greasy, soft and melt-in-the-mouth texture, making it a traditional famous dish at Tongfujv Grand Restaurant in Yinchuan. The preparation method involves first singeing and scraping the hair off the pork knuckle, resulting in a clean and pristine skin. It is then boiled, colored,...
Stewed lamb offal has a unique flavor. The preparation method is as follows: carefully clean the sheep’s internal organs and head & hoof meat, boil them in hot water until cooked, then remove and shred. Cook the shredded offal in the original broth, adding chopped scallions, ginger, garlic, red chili oil, MSG, and coriander to make stewed lamb offal. The red color comes from the chili oil, the green…
Lamb Chop Hand-Pulled Noodles is a classic traditional dish from Ningxia with deep folk roots, cherished and passed down through generations. Everyone knows it, and everyone loves it. This restaurant preserves the traditional hand-pulled noodle craftsmanship, using only premium lamb rib meat from Ningxia Tan sheep aged over a year. The meat is stir-fried with more than ten kinds of spices, then simmered in a clay pot with lamb broth, lamb chops, and hand-pulled noodles...
Zhao Xusheng’s Lamb Offal Stew was established and registered its trademark in 1991. While continuously improving its flavor, it has always adhered to the traditional method of stewing lamb heads roasted over an open flame. Lamb offal stew is made by simmering a mix of lamb head, hooves, blood, liver, heart, intestines, and tripe, hence also known as “lamb offal medley.” The essence of lamb offal stew lies in its variety and chopped texture. Without this mix and texture...
Hot pot, also commonly known as “guo zi,” is a clay pot dish popular among the people of eastern Gansu. In this region, it is both a staple dish and a local snack. Nowadays, riding the wave of reform and opening-up, this rustic delicacy is stepping out of the yellow earth and onto the refined menus of high-end restaurants and hotels. Longhu Zaixing Restaurant’s Zhang Jian…
A red charcoal fire glows in the stove, a black iron pot sits at the center, and the whole family gathers around. The pot is filled with meat, glasses are filled with wine, and even before taking the first bite, the enticing aroma wafts through the air—this is the charm of Five-Grain Clay Pot Braised Noodles. Made with tender ribs, green beans, and potatoes, these carefully prepared braised noodles, paired with a refreshing side dish, bring back memories of…
Rolled liangpi is spicy, delicious, convenient to eat, and particularly popular among young people. To make rolled liangpi, it’s best to use slightly thicker liangpi. The method is as follows: 1. Chop gluten and beef tendon noodles, then mix in an appropriate amount of salt, sesame paste, fried chili peppers, and a little vinegar (you can adjust to taste with a small amount of mashed garlic, cilantro, crushed peanuts, cooked sesame seeds, etc.), stir well;
With a history of 21 years, Sanzhuzhai Cold Skin Noodles is located in Building 1, Unit 4, No. 2, Wenpeng Residential Community, on Helanshan South Road, Dawukou District, Shizuishan City, Ningxia. The shop is renowned across Ningxia for its hearty, handmade cold skin noodles, tender yet chewy wheat gluten, and a secret spicy sauce that is fragrant but not overly hot. As a green, pollution-free local delicacy, it has long warmed the hearts and taste memories of many...
A traditional local delicacy from Ningxia, blending Central Plains culinary traditions with Muslim flavors, and a renowned snack in the region. "Hand-rolled noodles" — as the name suggests — are made by rolling the dough into strands as thick as chopsticks, then coiling the long noodles in a large bowl. They have a satisfying texture and are delightfully chewy. The rich, flavorful broth is made from the meat of castrated sheep of Ningxia’s “Tan Sheep,” known for its lean meat,...
Dawukou District is located in northern Ningxia. It is an old industrial city established due to coal mining and industrial development. Founded in June 1973, it serves as the administrative center of Shizuishan City, an industrial hub in Ningxia. In the Ming Dynasty, Dawukou was called “Da Wa Kou,” meaning “the mountain pass where millstones were carved.” Its strategic location led ancient people to say, “For long-term stability, one must secure Da Wa Kou.”
Select a small female chicken from Guyuan origin, clean it, then marinate it with soy sauce, salt, ginger, and scallions. Stuff the chicken belly with shiitake mushrooms and dried shrimp. Mix flour with an appropriate amount of water and salt to make dough, then roll it out into a sheet about 50 cm in diameter. Wrap the chicken tightly with lotus leaves, then shape the dough around the chicken into a yuanbao (ingot) form and place it in the oven. Bake over low heat for about 40–60 minutes...
Made with Tan sheep meat from Ningxia, known for its benefits such as nourishing kidney and boosting yang, enriching the body and improving skin, warming the middle to dispel cold, relieving fatigue, and stimulating appetite and spleen. It is grilled using an advanced far-infrared oven, resulting in beautiful color, rich flavor, and making it a truly natural and green food.…
Made with premium local lamb from Ningxia and distinctive local potato starch, these meatballs are prepared using a variety of spices and cooking methods such as deep-frying, steaming, and braising. They are rich in flavor yet not greasy, soft and tender without any gaminess, earning unanimous praise from local diners. …
Yanchi is located in the eastern part of the Ningxia Hui Autonomous Region, east of the Shanshui River, bordering Shaanxi and Gansu provinces as well as the Inner Mongolia Autonomous Region. The Yanchi grasslands are vast, and the area is known for its licorice production. In the peak of summer each year, the lovely blossoms of licorice can be seen everywhere. It enjoys the reputation of being the "Hometown of Licorice." Yanchi County is a concentrated distribution area of licorice resources in Ningxia and...