The Ten Dishes of the Hui People

The Ten Dishes of the Hui People

　　This ten-dish banquet includes stewed meatballs, stewed sandwich slices, stewed shredded tripe, stewed mutton, stewed fake lotus seeds, stewed apples, stewed dog-tooth tofu, braised beef in brown sauce, stewed crispy pork, and stuffed rice.

　　 Though these are common dishes, each has its own distinct flavor. Stewed meatballs: the meatballs are tender and soft, with rich and fragrant broth; stewed sandwich slices: the slices are soft yet chewy, crispy on the outside and tender on the inside; stewed shredded tripe: the tripe is tender and chewy, spicy and flavorful. Stewed mutton: the broth is savory and the meat is tender; stewed fake lotus seeds: made from fried potatoes, they resemble lotus seeds, yellow in color, soft and tender, smooth and sweet; stewed apples: served in clear broth, golden apples dotted with green and red strips, soft, sweet, and fragrant; stewed dog-tooth tofu: soft and tender, with thick broth and a unique delicious taste; braised beef in brown sauce: the meat is tender, the color bright red, and the flavor rich and aromatic; stewed crispy pork: crispy, fragrant, and savory; and finally, the stuffed rice, which is soft, sticky, sweet, and bursting with fruity flavors.

　　 After trying the Ten Dishes of the Hui People, you will have experienced the distinctive culinary characteristics of the Hui people in Ningxia.