Ningxia Rice Noodle Dumpling Soup

Ningxia Rice Noodle Dumpling Soup

　　Rice Noodle Dumpling Soup is a specialty snack from Ningxia, also known as "Noodles Tugging Stones." The "noodles" here actually refer to cold noodles made from mung bean starch, which are formed into dense cakes. These noodle cakes are elastic and slightly translucent in the pot, and they won’t break even after prolonged boiling. The "stones" refer to the dumplings. The cold noodles, dumplings, and ingredients such as wood ear fungus and daylily flowers are cooked together in a rich lamb broth. Just before serving, seasonings like salt, scallions, vinegar, chili oil, and MSG are added. This results in a tangy and spicy local delicacy. Its flavor is both sour and spicy, warming and effective against the cold, making it especially suitable for people in colder regions.

　　Ingredients: Lamb dumplings, cold noodles, spinach, wood ear fungus, daylily flowers, tomatoes, fried potato slices, cilantro, scallions, ginger, garlic, salt, MSG, vinegar, vegetable oil.

　　Preparation: Heat a small amount of vegetable oil in a wok. Sauté scallions, ginger, and garlic, then add lamb broth, cold noodles, wood ear fungus, daylily flowers, tomatoes, fried potato slices, spinach, and cilantro in sequence. Once the soup boils, pour everything along with the broth into a bowl containing the pre-cooked lamb dumplings.

　　Features: Savory broth with a rich homemade flavor.

　　Source: Ningxia News Network