Lamb Mutton
The mutton in Ningxia has no pungent smell. Lambs
between two and three months old have the best quality.
Once the meat is chopped into small chips, one can fry,
steam or stew the delicacy. Its taste will be even better
when you drink some local Ningxia wine made from the
fruit of the Chinese wolfberry.
Mutton Eaten with Fingers
The mutton appears silvery crimson
with a fresh and tender taste. Combined with some
salt or pepper oil, the mutton can be eaten cold.
One can also fry it and then dip it in salt and prickly
ash before eating.
Bean Curd Facai
Fill the fried bean curd cube with
the black hairy vegetable (facai) and then decorate
it with fruits of the Chinese wolfberry. After steaming,
the dish is ready.
Cold Flour Peel
The thin flour peel can be eaten
with slices of meat, facai, cucumber and seasoning
of mustard, vinegar and others.
Sweet and Sour Yellow River Carp
Yellow River carp is known for
its fresh and tender meat, beautiful shape and rich
protein. Cooked with sugar and vinegar, the carp is
crispy on the outside and tender on the inside, and
the meat will keep its freshness and mellow taste.
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