敦煌漠葛户外
Hand-grasped white strips, stewed mutton offal, Dawukou Liangpi, mutton noodles, Yinchuan<br/>mutton powder, Yinchuan spicy paste, etc. <br/>1. Grabbing white strips by hand: it is also called mutton by hand. The Tan sheep in Ningxia have an excellent taste, and the white strips are made of lamb ribs. With a little fat, the white strips are fat but not greasy, without fishy smell, and dipped in some sauce, the aftertaste is endless. <br/>2. Stewed lamb haggis: a traditional snack in Yinchuan, the main raw materials are sheep tripe, sheep head, etc., and sheep glutinous rice noodles are traditional noodles in Northwest China, and they contain the meaning of longevity noodles. A bowl of fragrant and brightly colored haggis, with a layer of oil floating on it, dotted with red and green. The red one is chili oil, the green one is spring onion and coriander powder, under the oil color is milky white fresh soup, drink a mouthful of fresh soup and then eat a mouthful of haggis, not greasy or smelly, the taste is mellow and rich. <br/>3. Dawukou Liangpi: The red oil, green vegetables and white noodles of Dawukou Liangpi. <br/>4. Mutton noodles: It is a popular noodle dish in Ningxia. It's a bit like Xi'an's Tiaozi. The noodles are reconciled and rolled into slices, cut into thin strips and rounded by hand, such as the thickness of strips in Xi'an. The noodles are refined and the meat is fresh, with a unique flavor. <br/>5. Yinchuan<br/>Lamb powder: Yinchuan classic food. Fresh mutton, served with smooth rice noodles, fresh mutton soup, various seasonings and characteristic chili oil, delicious taste, hot and sour and refreshing, rice noodles melt in the mouth, suitable for all ages, mutton is moderately fat, oily but not greasy . <br/>6. Yinchuan<br/>Spicy paste: The first impression may be the same as that of Oden, but the ingredients inside are very rich, and the soup and ingredients cooked through different techniques are perfect. Fusion, after the entrance, people will have endless aftertaste.
Star(0)
Reply
